Omics-Based Insights into Flavor Development and Microbial Succession within Surface-Ripened Cheese

• DOI: 10.1128/msystems.00211-17
• Publication Date: 2018-03-12T12:38:07Z
• Authors: A. S. Bertuzzi; A. M. Walsh; J. J. Sheehan; P. D. Cotter; F. Crispie; P. L. H. McSweeney; K. N. Kilcawley; M. C. Rea
• Keywords: 0301 basic medicine; 2. Zero hunger; Dairy science; 03 medical and health sciences; flavor; microbiology; Flavor; Microbiology; dairy science; QR1-502; Research Article

Fermented foods, in particular, surface-ripened cheese, represent a model to explain the metabolic interactions which regulate microbial succession in complex environments. This study explains the role of individual species in a heterogeneous microbial environment, i.e., the exterior of surface-ripened cheese. Through whole-metagenome shotgun sequencing, it was possible to investigate the metabolic potential of the resident microorganisms and show how variations in the microbial populations influence important aspects of cheese ripening, especially flavor development. Overall, in addition to providing fundamental insights, this research has considerable industrial relevance relating to the production of fermented food with specific qualities.