Exploring the microbiota of the red-brown defect in smear-ripened cheese by 454-pyrosequencing and its prevention using different cleaning systems.
Sign Up to like & getrecommendations! Published in 2017 at "Food microbiology"
DOI: 10.1016/j.fm.2016.10.018
Abstract: Red-brown pigmentation can occasionally form in smeared-ripened cheese such as Fontina during the ripening process. This reaction is due to over-development of the typical microbiota present on the rind. Previous studies have demonstrated the relationship… read more here.
Keywords: microbiota; brown defect; red brown; ripened cheese ... See more keywords
Proteolysis, lipolysis, texture and sensory properties of cheese ripened by Monascus fumeus.
Sign Up to like & getrecommendations! Published in 2020 at "Food research international"
DOI: 10.1016/j.foodres.2020.109657
Abstract: Monascus spp. are fungi that have been applied in food production for centuries and produce a range of bioactive metabolites. The objective of this study was to investigate the characteristics of proteolysis, lipolysis, textural and… read more here.
Keywords: monascus; ripened cheese; proteolysis lipolysis; cheese ripened ... See more keywords
Omics-Based Insights into Flavor Development and Microbial Succession within Surface-Ripened Cheese
Sign Up to like & getrecommendations! Published in 2018 at "mSystems"
DOI: 10.1128/msystems.00211-17
Abstract: Fermented foods, in particular, surface-ripened cheese, represent a model to explain the metabolic interactions which regulate microbial succession in complex environments. This study explains the role of individual species in a heterogeneous microbial environment, i.e.,… read more here.
Keywords: microbial succession; flavor development; surface ripened; ripened cheese ... See more keywords
Characterization and identification of surface crystals on smear-ripened cheese by polarized light microscopy.
Sign Up to like & getrecommendations! Published in 2018 at "Journal of dairy science"
DOI: 10.3168/jds.2018-14712
Abstract: Surface crystallization and radial demineralization of Ca, P, and Mg occur in smear-ripened cheese. Furthermore, crystals of ikaite, struvite, calcite, and brushite have been identified in cheese smears by powder X-ray diffractometry (PXRD), and ikaite… read more here.
Keywords: polarized light; plm; microscopy; group ... See more keywords
Evaluation of the Relationships Between Microbiota and Metabolites in Soft-Type Ripened Cheese Using an Integrated Omics Approach
Sign Up to like & getrecommendations! Published in 2021 at "Frontiers in Microbiology"
DOI: 10.3389/fmicb.2021.681185
Abstract: Cheese ripening is effected by various microorganisms and results in the characteristic flavors of cheese. Owing to the complexity of the microbiota involved, the relationship between microorganisms and components during ripening remains unclear. In this… read more here.
Keywords: metabolites soft; relationships microbiota; microbiota metabolites; soft type ... See more keywords
Virulent Phages Isolated from a Smear-Ripened Cheese Are Also Detected in Reservoirs of the Cheese Factory
Sign Up to like & getrecommendations! Published in 2022 at "Viruses"
DOI: 10.3390/v14081620
Abstract: Smear-ripened cheeses host complex microbial communities that play a crucial role in the ripening process. Although bacteriophages have been frequently isolated from dairy products, their diversity and ecological role in such this type of cheese… read more here.
Keywords: smear ripened; cheese factory; virulent phages; ripened cheese ... See more keywords