Characterization of microbial communities for the safety and quality of dairy products and dairies by DNA metabarcoding

Inglese

Cheese production represents an application of biotechnology wherein the successful outcome is intricately linked to the complex interactive dynamics that occurs within defined microbial communities. Critical parameters that significantly influence their composition include: milk refrigeration temperature before pasteurization, which can impact the proportion of psychrotrophic taxa abundance within the overall bacterial population of milk; duration of the cheese maturation step with its alterations in water availability, pH, and food matrix; contamination post-sanitization processes such as pasteurization, during processing phases, or instances of cross-contamination.