Modification of cheese flavour through the use of surface microbiota

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dc.contributor.advisor McSweeney, Paul L. H. en
dc.contributor.advisor Kilcawley, Kieran N. en
dc.contributor.advisor Rea, Mary C. en
dc.contributor.author Bertuzzi, Andrea S.
dc.date.accessioned 2018-06-11T08:59:05Z
dc.date.available 2018-06-11T08:59:05Z
dc.date.issued 2017
dc.date.submitted 2017
dc.identifier.citation Bertuzzi, A. 2017. Modification of cheese flavour through the use of surface microbiota. PhD Thesis, University College Cork. en
dc.identifier.endpage 337 en
dc.identifier.uri http://hdl.handle.net/10468/6263
dc.description.abstract Surface microorganisms in surface-ripened cheese, combined with lactic acid bacteria, contribute to lipolysis and proteolysis, degradation of free fatty acids and free amino acids, and the metabolism of lactose, citrate and lactate, with a consequent biosynthesis of volatile flavour compounds. The intense metabolic activity of the yeasts and Gram-positive bacteria on the cheese surface is evident in surface-ripened cheese, where the resident surface microbial population is responsible for the characteristic strong flavour, typical for this cheese variety. Although cheese is a widely studied fermented food, the biochemical mechanisms which lead to the biosynthesis of volatile compounds, and the development of cheese flavour, are not completely clear and need to be explained. Therefore, the aim of the studies in this thesis was to investigate the development of flavour volatile compounds in cheese, produced by cheese microbiota, both as single strains in model systems, and when applied to cheese curd surface as simple or more complex culture mixes containing yeasts and Gram-positive bacteria. Through the use of the metagenomic and enzymatic assays, it has been possible to investigate the potential flavour-forming ability of the cheese microorganisms, and correlate the results to volatile flavour compounds detected with gas-chromatography. Our results have shown how variations in the microbial population influence the flavour development in cheese during ripening. This research may be of industrial benefit for the manipulation of the microbiota and the production of fermented food with specific flavour characteristics. en
dc.format.mimetype application/pdf en
dc.language.iso en en
dc.publisher University College Cork en
dc.rights © 2017, Andrea Bertuzzi. en
dc.rights.uri http://creativecommons.org/licenses/by-nc-nd/3.0/ en
dc.subject Surface-ripened cheese en
dc.subject Flavour en
dc.subject Microbiota en
dc.subject Metabolism en
dc.title Modification of cheese flavour through the use of surface microbiota en
dc.type Doctoral thesis en
dc.type.qualificationlevel Doctoral en
dc.type.qualificationname PhD en
dc.internal.availability Full text available en
dc.check.info Not applicable en
dc.description.version Accepted Version
dc.description.status Not peer reviewed en
dc.internal.school Food and Nutritional Sciences en
dc.check.type No Embargo Required
dc.check.reason Not applicable en
dc.check.opt-out Not applicable en
dc.thesis.opt-out false
dc.check.embargoformat Embargo not applicable (If you have not submitted an e-thesis or do not want to request an embargo) en
ucc.workflow.supervisor p.mcsweeney@ucc.ie
dc.internal.conferring Summer 2018 en


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© 2017, Andrea Bertuzzi. Except where otherwise noted, this item's license is described as © 2017, Andrea Bertuzzi.
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