The ExTra Tool—Practical Simulations in the Cheesemaking Industry When Using Cheeses, Butter and Rennet Caseins

Mania, Ignazio; Delgado, Amélia Martins; Barone, Caterina; Parisi, Salvatore

doi:10.1007/978-3-030-00446-0_4

Cited by 1 publication

(2 citation statements)

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“…The fermented milk is then slowly heated until it thickens (Scatassa et al, 2015). To improve the taste, butter and cream are usually added before shaping and ripening (Mania et al, 2018). The fermentation process and the ultimate quality of the cheese is affected by the microorganisms that are naturally present (Mania et al, 2018).…”

Section: Introductionmentioning

confidence: 99%

“…To improve the taste, butter and cream are usually added before shaping and ripening (Mania et al, 2018). The fermentation process and the ultimate quality of the cheese is affected by the microorganisms that are naturally present (Mania et al, 2018). These microorganisms come mainly from the production environment, the molding process, and the raw materials (Stellato et al, 2015;Licitra et al, 2018).…”

Section: Introductionmentioning

confidence: 99%

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PacBio sequencing reveals bacterial community diversity in cheeses collected from different regions

Yang

Zhao

Hou

et al. 2020

Journal of Dairy Science

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Cheese is a fermented dairy product that is popular for its unique flavor and nutritional value. Recent studies have shown that microorganisms in cheese play an important role in the fermentation process and determine the quality of the cheese. We collected 12 cheese samples from different regions and studied the composition of their bacterial communities using PacBio small-molecule real-time sequencing (Pacific Biosciences, Menlo Park, CA). Our data revealed 144 bacterial genera (including Lactobacillus, Streptococcus, Lactococcus, and Staphylococcus) and 217 bacterial species (including Lactococcus lactis, Streptococcus thermophilus, Staphylococcus equorum, and Streptococcus uberis). We investigated the flavor quality of the cheese samples using an electronic nose system and we found differences in flavor-quality indices among samples from different regions. We found a clustering tendency based on flavor quality using principal component analysis. We found correlations between lactic acid bacteria and the flavor quality of the cheese samples. Biodegradation and metabolism of xenobiotics, and lipid-metabolismrelated pathways, were predicted to contribute to differences in cheese flavor using Phylogenetic Investigation of Communities by Reconstruction of Unobserved States (PICRUSt). This preliminary study explored the bacterial communities in cheeses collected from different regions and their potential genome functions from the perspective of flavor quality.

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Section: Introductionmentioning

confidence: 99%