Journal
FRONTIERS IN MICROBIOLOGY
Volume 12, Issue -, Pages -Publisher
FRONTIERS MEDIA SA
DOI: 10.3389/fmicb.2021.703284
Keywords
cheese; flavor compounds; general craftsmanship; yeast; biochemical pathways
Categories
Funding
- Young Innovative Talents Cultivation Program of Shihezi University [CXBJ202004]
- National Natural Science Foundation of China [31660453, 31960465]
- Scientific and Technological Research Projects in Key Areas of the Corps [2019AB025, 2020AB014]
- Science and Technology Research Project of the Eighth Division [2020GY07]
- Science and Technology Research Project of the Fifth Division [20GY01]
- Shihezi University High-level Talent Research Start-up Project [RCSX201712]
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Cheese, with a long history, contains a range of distinctive flavors due to the microorganisms playing important roles during both cheese production and ripening. The diverse processing technology and complex microbial community structure in cheeses from different countries contribute to the fluctuation in cheese flavor. Studying the relationship between microbial structure and flavor formation is key to solving the unstable quality of cheese.
Cheese has a long history and this naturally fermented dairy product contains a range of distinctive flavors. Microorganisms in variety cheeses are an essential component and play important roles during both cheese production and ripening. However, cheeses from different countries are still handmade, the processing technology is diverse, the microbial community structure is complex and the cheese flavor fluctuates greatly. Therefore, studying the general processing technology and relationship between microbial structure and flavor formation in cheese is the key to solving the unstable quality and standardized production of cheese flavor on basis of maintaining the flavor of cheese. This paper reviews the research progress on the general processing technology and key control points of natural cheese, the biochemical pathways for production of flavor compounds in cheeses, the diversity and the role of yeasts in cheese. Combined with the development of modern detection technology, the evolution of microbial structure, population evolution and flavor correlation in cheese from different countries was analyzed, which is of great significance for the search for core functional yeast microorganisms and the industrialization prospect of traditional fermented cheese.
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