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dc.contributor.authorYeluri Jonnala, Bhagya R.
dc.contributor.authorMcSweeney, Paul L. H.
dc.contributor.authorSheehan, Diarmuid (JJ)
dc.contributor.authorCotter, Paul D.
dc.date.accessioned2019-07-23T08:48:39Z
dc.date.available2019-07-23T08:48:39Z
dc.date.issued2018-05-23
dc.identifier.citationYeluri Jonnala BR, McSweeney PLH, Sheehan JJ and Cotter PD (2018) Sequencing of the Cheese Microbiome and Its Relevance to Industry. Front. Microbiol. 9:1020. doi: 10.3389/fmicb.2018.01020en_US
dc.identifier.urihttp://hdl.handle.net/11019/1684
dc.descriptionpeer-revieweden_US
dc.description.abstractThe microbiota of cheese plays a key role in determining its organoleptic and other physico-chemical properties. It is essential to understand the various contributions, positive or negative, of these microbial components in order to promote the growth of desirable taxa and, thus, characteristics. The recent application of high throughput DNA sequencing (HTS) facilitates an even more accurate identification of these microbes, and their functional properties, and has the potential to reveal those microbes, and associated pathways, responsible for favorable or unfavorable characteristics. This technology also facilitates a detailed analysis of the composition and functional potential of the microbiota of milk, curd, whey, mixed starters, processing environments, and how these contribute to the final cheese microbiota, and associated characteristics. Ultimately, this information can be harnessed by producers to optimize the quality, safety, and commercial value of their products. In this review we highlight a number of key studies in which HTS was employed to study the cheese microbiota, and pay particular attention to those of greatest relevance to industry.en_US
dc.language.isoenen_US
dc.publisherFrontiersen_US
dc.relation.ispartofseriesFrontiers in Microbiology;
dc.rightsAttribution-NonCommercial-ShareAlike 3.0 United States*
dc.rights.urihttp://creativecommons.org/licenses/by-nc-sa/3.0/us/*
dc.subjecthigh throughput sequencingen_US
dc.subjectcheeseen_US
dc.subjectmicrobiotaen_US
dc.subjectsensory characteristicsen_US
dc.subjectmetatranscriptomicsen_US
dc.subjectindustryen_US
dc.titleSequencing of the Cheese Microbiome and Its Relevance to Industryen_US
dc.typeArticleen_US
dc.identifier.doihttps://dx.doi.org/10.3389/fmicb.2018.01020
dc.contributor.sponsorTeagasc Walsh Fellowship Programmeen_US
refterms.dateFOA2019-07-23T08:48:40Z


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