Microbial interactions shape cheese flavour formation

Cheese fermentation and flavour formation are the result of complex biochemical reactions driven by the activity of multiple microorganisms. Here, we studied the roles of microbial interactions in flavour formation in a year-long Cheddar cheese making process, using a commercial starter culture cont...

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Bibliographic Details
Published in:Nature communications 2023-12, Vol.14 (1), p.8348-14, Article 8348
Main Authors: Melkonian, Chrats, Zorrilla, Francisco, Kjærbølling, Inge, Blasche, Sonja, Machado, Daniel, Junge, Mette, Sørensen, Kim Ib, Andersen, Lene Tranberg, Patil, Kiran R., Zeidan, Ahmad A.
Format: Article
Language:English
Subjects:
631/326/171/1495
631/326/2522
631/326/2565
631/326/41/1969
631/553
Acetoin
Acetoin - metabolism
Animals
Aroma compounds
Bacteria
Biosynthesis
Cheddar cheese
Cheese
Cheese flavor
Dairy products
Diacetyl
Diacetyl - metabolism
Fermentation
Flavor compounds
Flavors
Food Microbiology
Humanities and Social Sciences
Ketoglutaric acid
Lactococcus
Lactococcus lactis - genetics
Lactococcus lactis - metabolism
Metabolism
Microorganisms
Milk
multidisciplinary
Nucleotides
Off flavor
Proteolysis
Science
Science (multidisciplinary)
Starter cultures
Strains (organisms)
Streptococcus thermophilus - genetics
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