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논문 기본 정보
- 자료유형
- 학술저널
- 저자정보
- 저널정보
- 한국낙농식품응용생물학회 Journal of Dairy Science and Biotechnology Journal of Milk Science and Biotechnology Vol.36 No.2
- 발행연도
- 2018.1
- 수록면
- 125 - 131 (7page)
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초록· 키워드
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The present study aimed to investigate the microbial diversity in Gouda cheese within the four months of ripening, via next-generation sequencing (NGS). Lactococcus (96.03%), and Leuconostoc (3.83%), used as starter cultures, constituted the majority of bacteria upon 454 pyrosequencing based on 16S rDNA sequences. However, no drastic differences were observed among other populations between the center and the surface portions of Gouda cheese during ripening. Although the proportion of subdominant species was <1%, slight differences in bacterial populations were observed in both the center and the surface portions. Taken together, our results suggest that environmental and processing variables of cheese manufacturing including pasteurization, starter, ripening conditions are important factors influencing the bacterial diversity in cheese and they can be used to alter nutrient profiles and metabolism and the flavor during ripening.
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참고문헌 (6)
참고문헌 신청
Escobar-Zepeda, A. / 2016 / Metagenomic analysis of a Mexican ripened cheese reveals a unique complex microbiota / Food Microbiol. 57:116~127
Johnson, M. E. / 2017 / A 100-year review: Cheese production and quality / J. Dairy Sci. 100:9952~9965
Lee, J. Y. / 2017 / Characterization of microbial diversity and chemical properties of Cheddar cheese prepared from heat-treated milk / Int. Dairy J. 63:92~98
오상남 / 2017 / Quantitative Analysis of Milk-Derived microRNAs and Microbiota during the Manufacturing and Ripening of Soft Cheese / Journal of Microbiology and Biotechnology 27(9):1566~1575
Quigley, L. / 2013 / The complex microbiota of raw milk / FEMS Microbiol Rev. 37:664~698
Johnson, M. E. / 2017 / A 100-year review: Cheese production and quality / J. Dairy Sci. 100:9952~9965
Lee, J. Y. / 2017 / Characterization of microbial diversity and chemical properties of Cheddar cheese prepared from heat-treated milk / Int. Dairy J. 63:92~98
오상남 / 2017 / Quantitative Analysis of Milk-Derived microRNAs and Microbiota during the Manufacturing and Ripening of Soft Cheese / Journal of Microbiology and Biotechnology 27(9):1566~1575
Quigley, L. / 2013 / The complex microbiota of raw milk / FEMS Microbiol Rev. 37:664~698
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