Microbial communities and volatile profile of Queijo de Azeitão PDO cheese, a traditional Mediterranean thistle-curdled cheese from Portugal

[Display omitted] •Microbial communities of Queijo de Azeitão PDO cheese were studied.•Leu. mesenteroides, L. lactis, Lcb. zeae, Len. kefiri were majority in all samples.•Mycobiota composition showed the neat dominance of Y. lipolytica.•Twenty-four different volatile compounds were identified.•Len....

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Bibliographic Details
Published in:	Food research international 2021-09, Vol.147, p.110537, Article 110537
Main Authors:	Cardinali, Federica, Ferrocino, Ilario, Milanović, Vesna, Belleggia, Luca, Corvaglia, Maria Rita, Garofalo, Cristiana, Foligni, Roberta, Mannozzi, Cinzia, Mozzon, Massimo, Cocolin, Luca, Osimani, Andrea, Aquilanti, Lucia
Format:	Article
Language:	English
Subjects:	acetic acid aldehydes Candida Enterococcus food research Galactomyces geotrichum Geotrichum candidum goat milk hexanoic acid Kluyveromyces marxianus var. lactis lactic acid Lactic acid bacteria, Lentilactobacillus kefiri Lactobacillus Lactococcus lactis Leuconostoc mesenteroides Mediterranean region mycobiota pentanols Portugal Pseudomonadaceae rennet Serratia sheep solid phase microextraction species diversity Thistle rennet vegetables Volatile organic compounds Yarrowia lipolytica yeasts
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