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دوره 21، شماره 150 - ( 1403 )
جلد 21 شماره 150 صفحات 138-121 |
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Zantar S, AZZOUZ S, EL GALIOU O, Ahadaf S, Arakrak A, Bakkali M et al . Microbial Communities of Raw Milk Cheeses, A Review. FSCT 2024; 21 (150) :121-138
URL: http://fsct.modares.ac.ir/article-7-74167-fa.html
URL: http://fsct.modares.ac.ir/article-7-74167-fa.html
Microbial Communities of Raw Milk Cheeses, A Review. مجله علوم و صنایع غذایی ایران. 1403; 21 (150) :121-138
چکیده: (852 مشاهده)
Microbial communities play a fundamental role in shaping the taste, aroma, and texture of cheeses. They consist of starter and secondary microorganisms. Starters contribute to acid development during cheesemaking, while secondary microbiota play a crucial role in the ripening process. Their diversity is a subject of significant importance, shaped by various factors such as the cheesemaking environment, employed starters, physicochemical conditions, and manufacturing procedures. In this review, we attempted to provide an accurate picture of the microbial communities commonly found in raw milk cheeses and tried to list their origins, factors influencing their existence, and the approaches used for their screening. The research employed information retrieval methods, mainly focusing on specific keywords. We systematically searched various databases for relevant articles and reviews, prioritizing the retrieval of the most recent publications and those deemed most relevant to the objectives of this review. This review disclosed the frequently identified bacterial genera in cheeses, such as Lactococcus and Lactobacillus. In terms of fungi, regularly isolated species included Candida, Kluyveromyces, Saccharomyces, Yarrowia, Goetrichum, among others. Our investigation enabled the unveiling of both the core microbiota shared across diverse cheeses, crucial for cheese fermentation and ripening, and the variable microbiota contributing to the diversity in cheese characteristics.
نوع مقاله: مروری سیستماتیک |
موضوع مقاله:
میکروبیولوژی مواد غذایی
دریافت: 1402/12/16 | پذیرش: 1403/2/4 | انتشار: 1403/4/1
دریافت: 1402/12/16 | پذیرش: 1403/2/4 | انتشار: 1403/4/1
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