Smear-ripened cheeses - Archive ouverte HAL Accéder directement au contenu
Chapitre D'ouvrage Année : 2017

Smear-ripened cheeses

Résumé

Smear-ripened cheeses develop a viscous, red-orange smear on their surfaces during ripening. For this reason, they are also called red-smear cheeses or bacterial surface-ripened cheeses. During the past decade, tremendous progress has been made in the understanding of the microbiology of the surface microbiota of these cheeses. This progress stems from the knowledge of their microbial diversity gained through the use of culture-dependent and independent methods including high-throughput sequencing, the genomics of the microorganisms composing the smear microbiota with the sequencing of yeast and bacterial species of technological interest, the functions of these microorganisms and their interactions. In this chapter, we will review the current knowledge on the smear cheese microbiota including the factors affecting ripening of smear cheeses, their microbial diversity, the sources of these microorganisms, their genomic features and functions and the pathogens associated with smear cheeses and their control.
Fichier non déposé

Dates et versions

hal-02791512 , version 1 (05-06-2020)

Identifiants

Citer

Jérôme Mounier, Monika Coton, Francoise Irlinger, Sophie Landaud, Pascal Bonnarme. Smear-ripened cheeses. Cheese : Chemistry, Physics and Microbiology, 4ème ed., Elsevier, Academic Press, 1302 p., 2017, 978-0-12-417017-9 978-0-12-417012-4. ⟨10.1016/B978-0-12-417012-4.00038-7⟩. ⟨hal-02791512⟩
87 Consultations
0 Téléchargements

Altmetric

Partager

Gmail Facebook X LinkedIn More