Metataxonomic profiling of microbial communities and metabolic analyses of the traditional Spanish raw cow's milk cheese 'Casin' from manufacture to ripening.

ABSTRACT: 'Casín' is a soft, rindless, strongly flavored, Spanish PDO cheese made from raw cow's milk, the production of which involves a distinctive kneading process during ripening. This study aimed to characterize the bacterial and fungal communities developing during Casín cheese manufacture and ripening, assess their metabolic activity on milk components, and explore correlations between microbial dynamics and physicochemical and volatile organic compounds (VOC) profiles. Bacterial and fungal populations were assessed by culturing and high-throughput amplification and sequencing of 16S rRNA gene and ITS ribosomal regions, while basic tests and high-resolution chromatography techniques were employed to assess physico-chemical parameters and metabolite profiles. Metataxonomic analyses revealed a

SUBMITTER: Rodriguez J 

PROVIDER: S-EPMC12748158 | biostudies-literature | 2025

REPOSITORIES: biostudies-literature