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علوم و صنایع غذایی ایران، جلد ۲۱، شماره ۱۵۰، صفحات ۱۲۱-۱۳۸
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| عنوان فارسی |
Microbial Communities of Raw Milk Cheeses, A Review |
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| چکیده فارسی مقاله |
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.
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| کلیدواژههای فارسی مقاله |
پروتئاز آسپارتیک،بیوسنتز،کاربردهای صنعتی،بیوتکنولوژی، |
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| عنوان انگلیسی |
Microbial Communities of Raw Milk Cheeses, A Review |
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| چکیده انگلیسی مقاله |
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.
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| کلیدواژههای انگلیسی مقاله |
Keywords raw milk cheese,cheese ecosystem,lactic acid bacteria,starter culture,cheese fermentation |
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| نویسندگان مقاله |
| Said Zantar
Research Unite on Nuclear Techniques, Environment and Quality, National Institute of Agricultural Research, 78 BD Sidi Mohamed ben Abdellah, 90010, Tangier, Morocco.
| SAFAE AZZOUZ
Abdelmalek Essaâdi University, Tetouan, Morocco, Faculty of Science and Technology, Department of biology, Biotechnology and Biomolecular, Engenineering Research Team, B.P.416. Tangier.
| OUIAM EL GALIOU
Abdelmalek Essaâdi University, Tetouan, Morocco, Faculty of Science and Technology, Department of biology, Biotechnology and Biomolecular, Engenineering Research Team, B.P.416. Tangier.
| Soumaya Ahadaf
Abdelmalek Essaâdi University, Tetouan, Morocco, Faculty of Science and Technology, Department of biology, Biotechnology and Biomolecular, Engenineering Research Team, B.P.416. Tangier.
| Abdelhay Arakrak
Abdelmalek Essaâdi University, Tetouan, Morocco, Faculty of Science and Technology, Department of biology, Biotechnology and Biomolecular, Engenineering Research Team, B.P.416. Tangier.
| Mohammed Bakkali
Abdelmalek Essaâdi University, Tetouan, Morocco, Faculty of Science and Technology, Department of biology, Biotechnology and Biomolecular, Engenineering Research Team, B.P.416. Tangier.
| Amin Laglaoui
Abdelmalek Essaâdi University, Tetouan, Morocco, Faculty of Science and Technology, Department of biology, Biotechnology and Biomolecular, Engenineering Research Team, B.P.416. Tangier.
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| نشانی اینترنتی |
http://fsct.modares.ac.ir/browse.php?a_code=A-10-81433-2&slc_lang=en&sid=7 |
| فایل مقاله |
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| کد مقاله (doi) |
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| زبان مقاله منتشر شده |
en |
| موضوعات مقاله منتشر شده |
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| نوع مقاله منتشر شده |
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