Metatranscriptomics reveals temperature-driven functional changes in microbiome impacting cheese maturation rate

Traditional cheeses harbour complex microbial consortia that play an important role in shaping typical sensorial properties. However, the microbial metabolism is considered difficult to control. Microbial community succession and the related gene expression were analysed during ripening of a traditi...

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Veröffentlicht in:	Scientific reports 2016-02, Vol.6 (1), p.21871-21871, Article 21871
Hauptverfasser:	De Filippis, Francesca, Genovese, Alessandro, Ferranti, Pasquale, Gilbert, Jack A., Ercolini, Danilo
Format:	Artikel
Sprache:	eng
Schlagworte:	38/77 38/90 49/47 60 APPLIED LIFE SCIENCES 631/326/2565/2134 631/326/2565/2142 Amino acids Amino Acids - metabolism Bacteria Cheese Cheese - analysis Cheese - microbiology Community structure Dairy products Fatty Acids - metabolism Food Microbiology Gas Chromatography-Mass Spectrometry Gene expression Humanities and Social Sciences Lactic acid Lactic acid bacteria Lactobacillus - genetics Lactobacillus - isolation & purification Lactobacillus - metabolism Lipid metabolism Lipolysis Metabolomics Microbiota multidisciplinary Organic compounds Principal Component Analysis Proteolysis Pyruvic Acid - metabolism Ripening RNA, Ribosomal, 16S - genetics RNA, Ribosomal, 16S - metabolism Science Sensory properties Sequence Analysis, DNA Solid Phase Microextraction Structure-function relationships Temperature Temperature effects VOCs Volatile organic compounds Volatile Organic Compounds - analysis Volatile Organic Compounds - metabolism
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