Omics Approaches to Assess Flavor Development in Cheese

Foods

Effie Tsakalidou¹  Rania Anastasiou¹  Maria Kazou¹  Georgia Zoumpopoulou¹  Marina Georgalaki¹  Anastasios Aktypis¹ 

[1] Laboratory of Dairy Research, Department of Food Science and Human Nutrition, Agricultural University of Athens, Iera Odos 75, 118 55 Athens, Greece;

关键词: cheese;    flavor;    omics;    lactic acid bacteria;    yeasts;    cheese microbiome;   

DOI  :  10.3390/foods11020188

来源: DOAJ

【 摘 要 】

Cheese is characterized by a rich and complex microbiota that plays a vital role during both production and ripening, contributing significantly to the safety, quality, and sensory characteristics of the final product. In this context, it is vital to explore the microbiota composition and understand its dynamics and evolution during cheese manufacturing and ripening. Application of high-throughput DNA sequencing technologies have facilitated the more accurate identification of the cheese microbiome, detailed study of its potential functionality, and its contribution to the development of specific organoleptic properties. These technologies include amplicon sequencing, whole-metagenome shotgun sequencing, metatranscriptomics, and, most recently, metabolomics. In recent years, however, the application of multiple meta-omics approaches along with data integration analysis, which was enabled by advanced computational and bioinformatics tools, paved the way to better comprehension of the cheese ripening process, revealing significant associations between the cheese microbiota and metabolites, as well as their impact on cheese flavor and quality.

【 授权许可】

Unknown