Diversity, Dynamics and Functional Role of Actinomycetes on European Smear Ripened Cheeses
Cheese is a familiar everyday item in our homes. Yet, cheeses represent complex dynamic ecosystems whose exact balance of microflora is determined by a range of physico-chemical characteristics, processing conditions and microbial interactions which then dictate the sensory characteristics of the...
Đã lưu trong:
| Những tác giả chính: | , , |
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| Định dạng: | Sách |
| Ngôn ngữ: | English |
| Được phát hành: |
Springer
2015
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| Những chủ đề: | |
| Truy cập trực tuyến: | https://scholar.dlu.edu.vn/thuvienso/handle/DLU123456789/56722 |
| Các nhãn: |
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| Thư viện lưu trữ: | Thư viện Trường Đại học Đà Lạt |
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| Tóm tắt: | Cheese is a familiar everyday item in our homes. Yet, cheeses represent complex
dynamic ecosystems whose exact balance of microflora is determined by a range of
physico-chemical characteristics, processing conditions and microbial interactions
which then dictate the sensory characteristics of the product. The advent of modern
molecular approaches to examine complex environments has allowed a greater
opportunity for understanding the microorganisms present in cheese and the role
they play in its production. This book focuses on the current status of understanding
of one group of cheeses, the smear-ripened cheeses. The application of culturedependent and -independent approaches in detecting and monitoring dynamics of
actinomycetes, an essential component of smear microflora, is covered as a case
study. It covers the basis of many of the methods now applied to their study , including metagenomics, transcriptomics and metabolomics, and how these have taken
forward our understanding of the organisms associated with cheese production,
their evolutionary adaptations to the cheese environment and the interactions
between microorganisms within the flora which contribute to product quality and
safety. Both the underlying theory and protocols for these approaches are included
as well as case studies to demonstrate how these have been applied to smear cheeses.
There are also forward-looking chapters on systems biology and solid-state fermentation which consider how the complex information that is now being generated
may be integrated to be predictive and improve our understanding of both cheese
microbiology and production systems. We would like to thank all our co-authors for
their hard work and patience in contributing to this book. |
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