Omics-Based Insights into Flavor Development and Microbial Succession within Surface-Ripened Cheese.

ABSTRACT: In this study, a young Cheddar curd was used to produce two types of surface-ripened cheese, using two commercial smear-culture mixes of yeasts and bacteria. Whole-metagenome shotgun sequencing was used to screen the microbial population within the smear-culture mixes and on the cheese surface, with comparisons of microorganisms at both the species and the strain level. The use of two smear mixes resulted in the development of distinct microbiotas on the surfaces of the two test cheeses. In one case, most of the species inoculated on the cheese established themselves successfully on the surface during ripening, while in the other, some of the species inoculated were not detected during ripening and the most dominant bacterial species, Glutamicibacter arilaitensis, was not a constitu

SUBMITTER: Bertuzzi AS 

PROVIDER: S-EPMC5790873 | biostudies-literature | 2018 Jan-Feb

REPOSITORIES: biostudies-literature