Journal of Dairy Science and Biotechnology

Korean Society of Dairy Science and Biotechnology (한국낙농식품응용생물학회)
권호 표지

Novel Molecular-Based Approaches for Analyzing Microbial Diversity in Raw-Milk Long-Ripened Cheeses: A Review

비살균 숙성 치즈의 미생물균총 분석에 이용되는 새롭게 개발된 분자생물학적 방법: 총설

  • Kim, Dong-Hyeon (Center for One Health, College of Veterinary Medicine, Konkuk University) ;
  • Chon, Jung-Whan (Center for One Health, College of Veterinary Medicine, Konkuk University) ;
  • Kim, Hyunsook (Dept. of Food & Nutrition, College of Human Ecology, Hanyang Univer) ;
  • Lee, Soo-Kyung (Center for One Health, College of Veterinary Medicine, Konkuk University) ;
  • Kim, Hong-Seok (Center for One Health, College of Veterinary Medicine, Konkuk University) ;
  • Lee, Joo-Yeon (Korea Livestock Products HACCP Accreditation Service) ;
  • Yim, Jin-Hyuk (Center for One Health, College of Veterinary Medicine, Konkuk University) ;
  • Song, Kwang-Young (Center for One Health, College of Veterinary Medicine, Konkuk University) ;
  • Kim, Young-Ji (Center for One Health, College of Veterinary Medicine, Konkuk University) ;
  • Kang, Il-Byung (Center for One Health, College of Veterinary Medicine, Konkuk University) ;
  • Jeong, Dana (Center for One Health, College of Veterinary Medicine, Konkuk University) ;
  • Park, Jin-Hyeong (Center for One Health, College of Veterinary Medicine, Konkuk University) ;
  • Jang, Ho-Seok (Center for One Health, College of Veterinary Medicine, Konkuk University) ;
  • Seo, Kun-Ho (Center for One Health, College of Veterinary Medicine, Konkuk University)
  • 김동현 (건국대학교 수의과대학 식품안전건강연구소) ;
  • 천정환 (건국대학교 수의과대학 식품안전건강연구소) ;
  • 김현숙 (한양대학교 생활과학대학 식품영양학과) ;
  • 이수경 (건국대학교 수의과대학 식품안전건강연구소) ;
  • 김홍석 (건국대학교 수의과대학 식품안전건강연구소) ;
  • 이주연 (축산물안전관리인증원) ;
  • 임진혁 (건국대학교 수의과대학 식품안전건강연구소) ;
  • 송광영 (건국대학교 수의과대학 식품안전건강연구소) ;
  • 김영지 (건국대학교 수의과대학 식품안전건강연구소) ;
  • 강일병 (건국대학교 수의과대학 식품안전건강연구소) ;
  • 정다나 (건국대학교 수의과대학 식품안전건강연구소) ;
  • 박진형 (건국대학교 수의과대학 식품안전건강연구소) ;
  • 장호석 (건국대학교 수의과대학 식품안전건강연구소) ;
  • 서건호 (건국대학교 수의과대학 식품안전건강연구소)
  • Received : 2016.01.03
  • Accepted : 2016.02.03
  • Published : 2016.03.31
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Abstract

Various microflora, including lactic acid bacteria, are important and necessary components of various cheeses and have significant roles in cheese manufacturing and ripening. In general, the starter culture and secondary microflora could affect the physicochemical properties of various cheeses and could contribute to modifications during manufacturing and ripening. Therefore, during cheese manufacturing and ripening, microbial diversity may depend on continuous interactions among microflora and various environmental conditions. The microbial diversity of cheese is very complex and difficult to control using the classical microbiological techniques. However, recent culture-independent methods have been rapidly developed for microflora in cheese, which could be directly detected using DNA (and/or RNA) in combination with culture-dependent methods. Therefore, this review summarizes state-of-the-art molecular methods to analyze microbial communities in order to understand the properties that affect quality and ripening as well as the complex microbial diversity of various raw-milk, long-ripened cheeses.

Keywords

References

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