Sequencing of the cheese microbiome and its relevance to industry

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dc.contributor.authorYeluri Jonnala, Bhagya R.
dc.contributor.authorMcSweeney, Paul L. H.
dc.contributor.authorSheehan, Jeremiah J.
dc.contributor.authorCotter, Paul D.
dc.contributor.funderTeagasc
dc.date.accessioned2018-05-31T11:56:31Z
dc.date.available2018-05-31T11:56:31Z
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
dc.description.statusPeer revieweden
dc.description.versionPublished Versionen
dc.format.mimetypeapplication/pdfen
dc.identifier.citationYeluri 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.2018.01020en
dc.identifier.doi10.3389/fmicb.2018.01020
dc.identifier.issn1664-302X
dc.identifier.issued2018
dc.identifier.journaltitleFrontiers in Microbiologyen
dc.identifier.urihttps://hdl.handle.net/10468/6234
dc.language.isoenen
dc.publisherFrontiers Mediaen
dc.relation.urihttps://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.urihttps://creativecommons.org/licenses/by/4.0/
dc.subjectHigh throughput sequencingen
dc.subjectCheeseen
dc.subjectMicrobiotaen
dc.subjectSensory characteristicsen
dc.subjectMetatranscriptomicsen
dc.subjectIndustryen
dc.titleSequencing of the cheese microbiome and its relevance to industryen
dc.typeArticle (peer-reviewed)en
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