Sequencing of the cheese microbiome and its relevance to industry

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dc.contributor.author Yeluri Jonnala, Bhagya R.
dc.contributor.author McSweeney, Paul L. H.
dc.contributor.author Sheehan, Jeremiah J.
dc.contributor.author Cotter, Paul D.
dc.date.accessioned 2018-05-31T11:56:31Z
dc.date.available 2018-05-31T11:56:31Z
dc.identifier.citation Yeluri Jonnala, B. R., McSweeney, P. L. H., Sheehan, J. J. and Cotter, P. D. (2018) ‘Sequencing of the cheese microbiome and its relevance to industry’, Frontiers in Microbiology, 9, 1020 (12pp). doi: 10.3389/fmicb.2018.01020 en
dc.identifier.issued 2018
dc.identifier.issn 1664-302X
dc.identifier.uri http://hdl.handle.net/10468/6234
dc.identifier.doi 10.3389/fmicb.2018.01020
dc.description.abstract The 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
dc.format.mimetype application/pdf en
dc.language.iso en en
dc.publisher Frontiers Media en
dc.relation.uri https://www.frontiersin.org/articles/10.3389/fmicb.2018.01020/full
dc.rights © 2018, Yeluri Jonnala, Cotter, Sheehan and McSweeney. This is an open-access article distributed under the terms of the Creative Commons Attribution License (CC BY). The use, distribution or reproduction in other forums is permitted, provided the original author(s) and the copyright owner are credited and that the original publication in this journal is cited, in accordance with accepted academic practice. No use, distribution or reproduction is permitted which does not comply with these terms. en
dc.rights.uri https://creativecommons.org/licenses/by/4.0/
dc.subject High throughput sequencing en
dc.subject Cheese en
dc.subject Microbiota en
dc.subject Sensory characteristics en
dc.subject Metatranscriptomics en
dc.subject Industry en
dc.title Sequencing of the cheese microbiome and its relevance to industry en
dc.type Article (peer-reviewed) en
dc.internal.authorcontactother Paul McSweeney, Food & Nutritional Sciences, University College Cork, Cork, Ireland. +353-21-490-3000 Email: p.mcsweeney@ucc.ie en
dc.internal.availability Full text available en
dc.description.version Published Version en
dc.contributor.funder Teagasc
dc.description.status Peer reviewed en
dc.identifier.journaltitle Frontiers in Microbiology en
dc.internal.IRISemailaddress p.mcsweeney@ucc.ie en


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© 2018, Yeluri Jonnala, Cotter, Sheehan and McSweeney. This is an open-access article distributed under the terms of the Creative Commons Attribution License (CC BY). The use, distribution or reproduction in other forums is permitted, provided the original author(s) and the copyright owner are credited and that the original publication in this journal is cited, in accordance with accepted academic practice. No use, distribution or reproduction is permitted which does not comply with these terms. Except where otherwise noted, this item's license is described as © 2018, Yeluri Jonnala, Cotter, Sheehan and McSweeney. This is an open-access article distributed under the terms of the Creative Commons Attribution License (CC BY). The use, distribution or reproduction in other forums is permitted, provided the original author(s) and the copyright owner are credited and that the original publication in this journal is cited, in accordance with accepted academic practice. No use, distribution or reproduction is permitted which does not comply with these terms.
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