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Evaluation of Microbial Safety of Dairies using Bacterial Proteomic Profiling via MALDI Approach
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Milk microbiota: Characterization methods and role in cheese production
Bruno Tilocca1, Nicola Costanzo1, Valeria Maria Morittu1
1Department of Health Sciences, University Magna Græcia of Catanzaro, Catanzaro, Italy.
Journal of Proteomics
|October 20, 2019
Summary
Understanding dairy microbiota is key for cheese quality and safety. Advanced omics technologies help unravel microbial communities, improving cheesemaking practices and product characteristics.
Area of Science:
- * Dairy microbiology
- * Food science
- * Microbial ecology
Background:
- * Milk microbiota is crucial for cheese flavor and texture.
- * Comprehensive understanding of dairy microbial communities is lacking.
- * Cheesemaking variables significantly influence microbial dynamics.
Purpose of the Study:
- * To review milk- and cheese-associated microbiota.
- * To explore structural and functional dynamics related to cheesemaking.
- * To highlight the application of omics technologies in dairy microbiota research.
Main Methods:
- * Literature review of pioneering and milestone works.
- * Focus on omics technologies (genomics, transcriptomics, proteomics, metabolomics).
- * Discussion of the benefits and drawbacks of each omics discipline.
Main Results:
- * Omics platforms enable detailed investigation of microbial communities.
- * Diverse cheesemaking technologies impact microbial structure and function.
- * Integration of omics data provides a comprehensive view of dairy microbiota.
Conclusions:
- * Understanding dairy microbiota is vital for the dairy industry.
- * Omics technologies enhance knowledge of microbial communities.
- * Improved understanding can lead to better starter cultures and cheesemaking practices for enhanced safety and economic benefit.
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