Omics Approaches to Assess Flavor Development in Cheese

Overview

Journal Foods

Specialty Biotechnology

Date 2022 Jan 21

PMID 35053920

Authors

Rania Anastasiou

Maria Kazou

Marina Georgalaki

Anastasios Aktypis

Georgia Zoumpopoulou

Effie Tsakalidou

Affiliations

Soon will be listed here.

Abstract

Cheese is characterized by a rich and complex microbiota that plays a vital role during both production and ripening, contributing significantly to the safety, quality, and sensory characteristics of the final product. In this context, it is vital to explore the microbiota composition and understand its dynamics and evolution during cheese manufacturing and ripening. Application of high-throughput DNA sequencing technologies have facilitated the more accurate identification of the cheese microbiome, detailed study of its potential functionality, and its contribution to the development of specific organoleptic properties. These technologies include amplicon sequencing, whole-metagenome shotgun sequencing, metatranscriptomics, and, most recently, metabolomics. In recent years, however, the application of multiple meta-omics approaches along with data integration analysis, which was enabled by advanced computational and bioinformatics tools, paved the way to better comprehension of the cheese ripening process, revealing significant associations between the cheese microbiota and metabolites, as well as their impact on cheese flavor and quality.

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