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dc.contributor.authorMcAuliffe, Olivia
dc.contributor.authorKilcawley, Kieran
dc.contributor.authorStefanovic, Ewelina
dc.date.accessioned2019-08-19T15:01:32Z
dc.date.available2019-08-19T15:01:32Z
dc.date.issued2018-10-19
dc.identifier.citationMcAuliffe, O., Kilcawley, K. and Stefanovic, E. (2019). Symposium review: Genomic investigations of flavor formation by dairy microbiota. Journal of Dairy Science, [online] 102(1), pp.909-922. Available at: https://dx.doi.org/10.3168/jds.2018-15385en_US
dc.identifier.urihttp://hdl.handle.net/11019/1772
dc.descriptionpeer-revieweden_US
dc.description.abstractFlavor is one of the most important attributes of any fermented dairy product. Dairy consumers are known to be willing to experiment with different flavors; thus, many companies producing fermented dairy products have looked at culture manipulation as a tool for flavor diversification. The development of flavor is a complex process, originating from a combination of microbiological, biochemical, and technological aspects. A key driver of flavor is the enzymatic activities of the deliberately inoculated starter cultures, in addition to the environmental or “nonstarter” microbiota. The contribution of microbial metabolism to flavor development in fermented dairy products has been exploited for thousands of years, but the availability of the whole genome sequences of the bacteria and yeasts involved in the fermentation process and the possibilities now offered by next-generation sequencing and downstream “omics” technologies is stimulating a more knowledge-based approach to the selection of desirable cultures for flavor development. By linking genomic traits to phenotypic outputs, it is now possible to mine the metabolic diversity of starter cultures, analyze the metabolic routes to flavor compound formation, identify those strains with flavor-forming potential, and select them for possible commercial application. This approach also allows for the identification of species and strains not previously considered as potential flavor-formers, the blending of strains with complementary metabolic pathways, and the potential improvement of key technological characteristics in existing strains, strains that are at the core of the dairy industry. An in-depth knowledge of the metabolic pathways of individual strains and their interactions in mixed culture fermentations can allow starter blends to be custom-made to suit industry needs. Applying this knowledge to starter culture research programs is enabling research and development scientists to develop superior starters, expand flavor profiles, and potentially develop new products for future market expansion.en_US
dc.language.isoenen_US
dc.publisherElsevieren_US
dc.relation.ispartofseriesJournal of Dairy Science;Vol. 102 (1)
dc.rightsAttribution-NonCommercial-ShareAlike 3.0 United States*
dc.rights.urihttp://creativecommons.org/licenses/by-nc-sa/3.0/us/*
dc.subjectflavouren_US
dc.subjectfermentationen_US
dc.subjectgenomicsen_US
dc.subjectwhole-genome sequencingen_US
dc.subjectmetabolomicsen_US
dc.titleSymposium review: Genomic investigations of flavor formation by dairy microbiotaen_US
dc.typeArticleen_US
dc.embargo.terms2019-10-19en_US
dc.identifier.doihttps://dx.doi.org/10.3168/jds.2018-15385
dc.contributor.sponsorTeagasc Walsh Fellowship programmeen_US
dc.contributor.sponsorDairy Research Irelanden_US
dc.contributor.sponsorIRCSETen_US
dc.contributor.sponsorEU Marie Curie Actions Clarin Co-Funden_US


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