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Temporal microbiota and biochemical profiles during production and ripening of Divle Cave cheese
Author(s) -
OzturkogluBudak Sebnem,
Aykas Didem P,
Kocak Celalettin,
Dönmez Sedat,
Gursoy Ayse,
De Vries Ronald P,
Bron Peter A
Publication year - 2018
Publication title -
international journal of dairy technology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 1.061
H-Index - 53
eISSN - 1471-0307
pISSN - 1364-727X
DOI - 10.1111/1471-0307.12493
Subject(s) - lipolysis , ripening , food science , proteolysis , cheese ripening , lipase , actinobacteria , raw milk , lactic acid , extremophile , biology , cheesemaking , bacteria , chemistry , biochemistry , microorganism , enzyme , 16s ribosomal rna , genetics , adipose tissue
The aim of this study was to evaluate the proteolysis and lipolysis profiles of a raw ewes' milk cheese during production and ripening. The microbial community of this cheese was quantified, and their roles during proteolysis and lipolysis were studied. We observed an accumulation of substantial amounts of peptides during ripening, which might be attributed to the abundant presence of lactic acid bacteria, as well as to secondary microbiota including fungi, yeasts and actinobacteria. Similarly, high lipolysis levels were obtained, which can be explained by the indigenous lipase in milk and microbial lipases. These results should be of great interest to industrial manufacturers of this cheese.