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Title: Physicochemical, biochemical, microbiological and safety aspects of Pico cheese: Assessment throughout maturation and on the final product

Authors:
 [1];  [1];  [1];  [1];  [2]; ORCiD logo [1]
  1. IITAA-Institute of Agricultural and Environmental Research and Technology/Faculty of Agricultural and Environmental Sciences, University of the Azores, Rua Capitão João d'Ávila 9700-042 Angra do Heroísmo Portugal
  2. Department of Chemical Engineering, University of Porto, Rua Dr. Roberto Frias 4200-465 Porto Portugal
Publication Date:
Sponsoring Org.:
USDOE Office of Nuclear Energy (NE), Fuel Cycle Technologies (NE-5)
OSTI Identifier:
1398062
Resource Type:
Journal Article: Publisher's Accepted Manuscript
Journal Name:
International Journal of Dairy Technology
Additional Journal Information:
Journal Volume: 70; Journal Issue: 4; Related Information: CHORUS Timestamp: 2017-10-05 05:49:24; Journal ID: ISSN 1364-727X
Publisher:
Wiley-Blackwell
Country of Publication:
Country unknown/Code not available
Language:
English

Citation Formats

Câmara, Sandra P. A., Dapkevicius, Airidas, Rosa, Henrique J. D., Silva, Célia C. G., Malcata, F. Xavier, and Enes Dapkevicius, Maria L. N.. Physicochemical, biochemical, microbiological and safety aspects of Pico cheese: Assessment throughout maturation and on the final product. Country unknown/Code not available: N. p., 2017. Web. doi:10.1111/1471-0307.12424.
Câmara, Sandra P. A., Dapkevicius, Airidas, Rosa, Henrique J. D., Silva, Célia C. G., Malcata, F. Xavier, & Enes Dapkevicius, Maria L. N.. Physicochemical, biochemical, microbiological and safety aspects of Pico cheese: Assessment throughout maturation and on the final product. Country unknown/Code not available. doi:10.1111/1471-0307.12424.
Câmara, Sandra P. A., Dapkevicius, Airidas, Rosa, Henrique J. D., Silva, Célia C. G., Malcata, F. Xavier, and Enes Dapkevicius, Maria L. N.. Tue . "Physicochemical, biochemical, microbiological and safety aspects of Pico cheese: Assessment throughout maturation and on the final product". Country unknown/Code not available. doi:10.1111/1471-0307.12424.
@article{osti_1398062,
title = {Physicochemical, biochemical, microbiological and safety aspects of Pico cheese: Assessment throughout maturation and on the final product},
author = {Câmara, Sandra P. A. and Dapkevicius, Airidas and Rosa, Henrique J. D. and Silva, Célia C. G. and Malcata, F. Xavier and Enes Dapkevicius, Maria L. N.},
abstractNote = {},
doi = {10.1111/1471-0307.12424},
journal = {International Journal of Dairy Technology},
number = 4,
volume = 70,
place = {Country unknown/Code not available},
year = {Tue May 23 00:00:00 EDT 2017},
month = {Tue May 23 00:00:00 EDT 2017}
}

Journal Article:
Free Publicly Available Full Text
This content will become publicly available on May 23, 2018
Publisher's Accepted Manuscript

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  • 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 traditional Italian cheese, identifying parameters that could be modified to accelerate ripening. Afterwards, we modulated ripening conditions and observed consistent changes in microbial community structure and function. We provide concrete evidence of the essential contribution of non-starter lactic acid bacteria in ripening-related activities. An increase in the ripening temperature promoted the expression of genes related to proteolysis, lipolysis and amino acid/lipidmore » catabolism and significantly increases the cheese maturation rate. Moreover, temperature-promoted microbial metabolisms were consistent with the metabolomic profiles of proteins and volatile organic compounds in the cheese. Finally, the results clearly indicate how processing-driven microbiome responses can be modulated in order to optimize production efficiency and product quality.« less
  • Interrelations between the rates of the product synthesis, cell biomass growth, respiration, and organic substrate consumption have been studied by the mass-energy balance method. This method is based on the utilization of a special unit of substance reducity, namely redoxon. Biochemical parameters have been found which are involved in these interrelations and which describe the processes of high-energy bond gain and energy expenditure during metabolism. In order to find these, the separation of the whole metabolism into several partial metabolisms has been applied. Equations have been obtained describing the dependences of the product yield and process specific productivity on themore » biochemical parameters and two macroscopic rates (e.g., rates of dilution and substrate consumption). Both aerobic and anaerobic product syntheses have been considered. The estimate of the upper limit of process productivity has been obtained. Mechanisms of the influence of the producer's intracellular characteristics on the rates of physiological processes and the culture productivity are discussed.« less