비살균 숙성 치즈의 미생물균총 분석에 이용되는 새롭게 개발된 분자생물학적 방법: 총설 (Novel Molecular-Based Approaches for Analyzing Microbial Diversity in Raw-Milk Long-Ripened Cheeses: A Review)

서지정보

· 발행기관 : 한국낙농식품응용생물학회
· 수록지 정보 : Journal of Dairy Science and Biotechnology / 34권 / 1호 / 9 ~ 20페이지
· 저자명 : 김동현, 천정환, 김현숙, 이수경, 김홍석, 이주연, 송광영, 김영지, 강일병, 정다나, 박진형, 장호석, 임진혁, 서건호

초록

Various microflora, including lactic acid bacteria, are important and necessary components of various cheeses and havesignificant roles in cheese manufacturing and ripening. In general, the starter culture and secondary microflora could affectthe 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 amongmicroflora and various environmental conditions. The microbial diversity of cheese is very complex and difficult to controlusing the classical microbiological techniques. However, recent culture-independent methods have been rapidly developedfor microflora in cheese, which could be directly detected using DNA (and/or RNA) in combination with culture-dependentmethods. Therefore, this review summarizes state-of-the-art molecular methods to analyze microbial communities in orderto understand the properties that affect quality and ripening as well as the complex microbial diversity of various raw-milk,long-ripened cheeses.

영어초록

Various microflora, including lactic acid bacteria, are important and necessary components of various cheeses and havesignificant roles in cheese manufacturing and ripening. In general, the starter culture and secondary microflora could affectthe 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 amongmicroflora and various environmental conditions. The microbial diversity of cheese is very complex and difficult to controlusing the classical microbiological techniques. However, recent culture-independent methods have been rapidly developedfor microflora in cheese, which could be directly detected using DNA (and/or RNA) in combination with culture-dependentmethods. Therefore, this review summarizes state-of-the-art molecular methods to analyze microbial communities in orderto understand the properties that affect quality and ripening as well as the complex microbial diversity of various raw-milk,long-ripened cheeses.

참고자료

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