Nam Jun Haeng, Cho Yong Sun, Rackerby Bryna, Goddik Lisbeth, Park Si Hong
Department of Food Science and Technology, Oregon State University, 3051 SW Campus Way, Corvallis, OR, 97331, USA.
Korea Food Research Institute, Wanju-gun, Jeollabuk-do, 55365, Republic of Korea.
Appl Microbiol Biotechnol. 2021 Mar;105(6):2307-2318. doi: 10.1007/s00253-021-11201-5. Epub 2021 Mar 4.
The high-throughput DNA sequencing (HTS) method is used to identify microbes in cheese and their potential functional properties. The technique can be applied to the microbiota of the cheese processing environment, raw milk, curd, whey, and starter cultures, and be used to improve the quality, safety, and other physicochemical properties of the final product. The HTS method is also utilized to study the microbiota shift of different types of cheeses during processing, as the composition and functional properties of the microbiome provide unique characteristics to different cheeses. Although there are several reviews that focused on microbiota of various types of cheeses, this review focuses on evaluating the microbiota shift of different types of cheese production and highlights key bacteria in each step of the processing as well as microbiota of various types of cheeses. KEY POINTS: • High-throughput sequencing can be applied to identify microbiota in cheese. • Microbiota in cheese is changed during making process and aging. • Starter culture plays an important role to establish microbiota in cheese.
高通量DNA测序（HTS）方法用于鉴定奶酪中的微生物及其潜在功能特性。该技术可应用于奶酪加工环境、原料乳、凝乳、乳清和发酵剂培养物的微生物群，并用于改善最终产品的质量、安全性和其他理化性质。HTS方法还用于研究不同类型奶酪在加工过程中的微生物群变化，因为微生物组的组成和功能特性赋予了不同奶酪独特的特征。尽管已有几篇综述聚焦于各类奶酪的微生物群，但本综述着重评估不同类型奶酪生产过程中的微生物群变化，并突出加工各步骤中的关键细菌以及各类奶酪的微生物群。要点：• 高通量测序可用于鉴定奶酪中的微生物群。• 奶酪中的微生物群在制作过程和陈化过程中会发生变化。• 发酵剂培养物在奶酪中微生物群的建立中起着重要作用。
