奶酪生态系统的微生物群:奶酪制造的一个视角
Erasmo Neviani1, Monica Gatti2, Fausto Gardini3
1International Dairy Federation-Italian Committee, 20135 Milano, Italy.
Foods (Basel, Switzerland)
|March 13, 2025
概括
本综述探讨了奶酪微生物生态系统,重点关注乳酸细菌 (LAB) 在风味和安全方面的作用. 了解这些复杂的相互作用有助于改善奶酪生产和开发新的微生物管理策略.
科学领域:
- 微生物学 微生物学
- 食品科学 食品科学 食品科学
- 生态生态学 生态生态学
背景情况:
- 奶酪的质量,味道和安全性受到复杂和适应性的微生物生态系统的关键影响.
- 乳酸细菌 (LAB),包括启动菌株 (SLAB) 和非启动菌株 (NSLAB),在奶酪发酵和成熟过程中起着至关重要的作用.
- 微生物联盟适应环境和技术压力因素,影响酸化,蛋白质分解和感官特性.
研究的目的:
- 综合当前关于奶酪中的微生物相互作用和LAB动态的知识.
- 探索奶酪微生物联盟对各种压力因素的适应能力.
- 讨论影响奶酪制造中的微生物活动的历史和技术因素.
主要方法:
- 文献综述综合了关于奶酪微生物群的现有研究.
- 微生物相互作用的分析,特别是涉及LAB (SLAB和NSLAB).
- 探索制造奶酪的历史和技术视角.
主要成果:
- 微生物多样性和合作相互作用对于生态系统的弹性和代谢功能至关重要.
- 在乳酪发酵,成熟,酸化,蛋白质溶解和风味开发中,LAB发挥着关键作用.
- 在复制自然启动性能与选定的文化存在挑战.
结论:
- 了解奶酪微生物群的生态作用和相互作用可以指导奶酪生产的改进.
- 获得的见解可以促进微生物社区管理在奶酪制造中的创新策略.
- 审查强调了微生物动态对奶酪质量和安全的重要性.
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