Microbial Communities of Raw Milk Cheeses, A Review | ||
| مجله علوم و صنایع غذایی ایران | ||
| Article 9, Volume 21, Issue 150, 1403, Pages 121-138 PDF (562.12 K) | ||
| DOI: 10.22034/FSCT.21.150.121 | ||
| Authors | ||
| SAFAE AZZOUZ1; Said Zantar2; OUIAM EL GALIOU* 1; Soumaya Ahadaf1; Abdelhay Arakrak1; Mohammed Bakkali1; Amin Laglaoui1 | ||
| 1دانشگاه عبدالمالک اسعدی، تتوآن، مراکش، دانشکده علوم و فناوری، گروه زیست شناسی، بیوتکنولوژی و زیست مولکولی، تیم تحقیقاتی مهندسی، B.P.416. طنجه | ||
| 2واحد تحقیقات تکنیک های هسته ای، محیط زیست و کیفیت، موسسه ملی تحقیقات کشاورزی، 78 BD سیدی محمد بن عبدالله، 90010، طنجه، مراکش. | ||
| Abstract | ||
| 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. | ||
| Keywords | ||
| Keywords: raw milk cheese; cheese ecosystem; lactic acid bacteria; starter culture; cheese fermentation | ||
| References | ||
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