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Study on the Influence of Microorganisms in cheese on Flavor in different regions

NIAID Data Ecosystem2026-03-14 收录

奶酪微生物组

风味形成机制

数据链接：

https://www.ncbi.nlm.nih.gov/sra/SRP298131 数据链接链接失效反馈

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资源简介：

The influence of microorganisms in cheese on flavor was investigated by selecting cheese samples from eight different regions and using hygroplasm methods

应用场景：

创建时间：

2023-01-01

奶酪微生物组

微生物代谢互作

Ripening cultures containing fungi and bacteria are widely used in smear-ripened cheese production processes, but little is known about the biotic interactions of typical ripening microorganisms at th

NIAID Data Ecosystem100

Elucidation of microbial mechanisms affecting ripened soft cheese components

奶酪微生物组

风味代谢物关联

Cheesemaking undergo several processes: coagulation of milk by starter lactic acid bacteria acidification and rennet, draining, molding, salting and ripening. Among them, ripening is a crucial process

NIAID Data Ecosystem50

fermented common carp (Cyprinus carpio L.) Raw sequence reads. fermented common carp (Cyprinus carpio L.)

发酵鱼微生物组

风味形成机制

Metagenomic approach reveals the important microorganisms involved in the characteristic flavor formation of fermented Suanyu

NIAID Data Ecosystem30

Flahaut2013 - Genome-scale metabolic model of L.lactis (MG1363)

乳酸菌代谢模型

风味形成机制

Flahaut2013 - Genome-scale metabolic model of L.lactis (MG1363) Genome-scale metabolic model for Lactococcus lactis MG1363 and its application to the analysis of

NIAID Data Ecosystem60

Data_Sheet_1_Lactic acid bacteria in cow raw milk for cheese production: Which and how many?.xlsx

奶酪微生物组

生乳乳酸菌定量

Lactic Acid Bacteria (LAB) exert a fundamental activity in cheese production, as starter LAB in curd acidification, or non-starter LAB (NSLAB) during ripening, in particular in flavor formation. NSLAB

NIAID Data Ecosystem30

Study on the Influence of Microorganisms in cheese on Flavor in different regions

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