Microbial Communities of Raw Milk Cheeses, A Review

نویسندگان
1 دانشگاه عبدالمالک اسعدی، تتوآن، مراکش، دانشکده علوم و فناوری، گروه زیست شناسی، بیوتکنولوژی و زیست مولکولی، تیم تحقیقاتی مهندسی، B.P.416. طنجه
2 واحد تحقیقات تکنیک های هسته ای، محیط زیست و کیفیت، موسسه ملی تحقیقات کشاورزی، 78 BD سیدی محمد بن عبدالله، 90010، طنجه، مراکش.
چکیده
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.
کلیدواژه‌ها

موضوعات


عنوان مقاله English

Microbial Communities of Raw Milk Cheeses, A Review

نویسندگان English

SAFAE AZZOUZ 1
Said Zantar 2
OUIAM EL GALIOU 1
Soumaya Ahadaf 1
Abdelhay Arakrak 1
Mohammed Bakkali 1
Amin Laglaoui 1
1 Abdelmalek Essaâdi University, Tetouan, Morocco, Faculty of Science and Technology, Department of biology, Biotechnology and Biomolecular, Engenineering Research Team, B.P.416. Tangier.
2 Research Unite on Nuclear Techniques, Environment and Quality, National Institute of Agricultural Research, 78 BD Sidi Mohamed ben Abdellah, 90010, Tangier, Morocco.
چکیده English

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.

کلیدواژه‌ها English

Keywords: raw milk cheese
cheese ecosystem
lactic acid bacteria
starter culture
cheese fermentation
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