Please use this identifier to cite or link to this item: https://ktisis.cut.ac.cy/handle/10488/19068
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dc.contributor.authorKamilari, Elena-
dc.contributor.authorTomazou, Marios-
dc.contributor.authorAntoniades, Athos-
dc.contributor.authorTsaltas, Dimitrios-
dc.date.accessioned2020-09-24T06:46:11Z-
dc.date.available2020-09-24T06:46:11Z-
dc.date.issued2019-11-20-
dc.identifier.citationInternational Journal of Food Science, 2019, vol. 2019, articl. no. 5837301en_US
dc.identifier.issn2314-5765-
dc.identifier.urihttps://ktisis.cut.ac.cy/handle/10488/19068-
dc.description.abstractProtected Designation of Origin (PDO) labeling of cheeses has been established by the European Union (EU) as a quality policy that assures the authenticity of a cheese produced in a specific region by applying traditional production methods. However, currently used scientific methods for differentiating and establishing PDO are limited in terms of time, cost, accuracy and their ability to identify through quantifiable methods PDO fraud. Cheese microbiome is a dynamic community that progressively changes throughout ripening, contributing via its metabolism to unique qualitative and sensorial characteristics that differentiate each cheese. High Throughput Sequencing (HTS) methodologies have enabled the more precise identification of the microbial communities developed in fermented cheeses, characterization of their population dynamics during the cheese ripening process, as well as their contribution to the development of specific organoleptic and physio-chemical characteristics. Therefore, their application may provide an additional tool to identify the key microbial species that contribute to PDO cheeses unique sensorial characteristics and to assist to define their typicityin order to distinguish them from various fraudulent products. Additionally, they may assist the cheese-makers to better evaluate the quality, as well as the safety of their products. In this structured literature review indications are provided on the potential for defining PDO enabling differentiating factors based on distinguishable microbial communities shaped throughout the ripening procedures associated to cheese sensorial characteristics, as revealed through metagenomic and metatranscriptomic studies. Conclusively, HTS applications, even though still underexploited, have the potential to demonstrate how the cheese microbiome can affect the ripening process and sensorial characteristics formation via the catabolism of the available nutrients and interplay with other compounds of the matrix and/or production of microbial origin metabolites and thus their further quality enhancement.en_US
dc.formatpdfen_US
dc.language.isoenen_US
dc.relation.ispartofInternational Journal of Food Scienceen_US
dc.rights© 2019 Elena Kamilari et al. is is an open access article distributed under the Creative Commons Attribution License, which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.en_US
dc.rightsAttribution-NonCommercial-NoDerivatives 4.0 International*
dc.rights.urihttp://creativecommons.org/licenses/by-nc-nd/4.0/*
dc.subjectCheesesen_US
dc.subjectLactococcusen_US
dc.subjectMilk Curdsen_US
dc.titleHigh throughput sequencing technologies as a new toolbox for deep analysis, characterization and potentially authentication of protection designation of origin cheeses?en_US
dc.typeArticleen_US
dc.collaborationCyprus University of Technologyen_US
dc.collaborationSTREMBLE Ventures Ltden_US
dc.subject.categoryAnimal and Dairy Scienceen_US
dc.journalsOpen Accessen_US
dc.countryCyprusen_US
dc.subject.fieldAgricultural Sciencesen_US
dc.publicationPeer Revieweden_US
dc.identifier.doi10.1155/2019/5837301en_US
dc.relation.volume2019en_US
cut.common.academicyear2019-2020en_US
item.cerifentitytypePublications-
item.fulltextWith Fulltext-
item.grantfulltextopen-
item.languageiso639-1en-
item.openairecristypehttp://purl.org/coar/resource_type/c_6501-
item.openairetypearticle-
crisitem.journal.journalissn2314-5765-
crisitem.journal.publisherHindawi-
crisitem.author.deptDepartment of Agricultural Sciences, Biotechnology and Food Science-
crisitem.author.facultyFaculty of Geotechnical Sciences and Environmental Management-
crisitem.author.orcid0000-0001-6546-3602-
crisitem.author.parentorgFaculty of Geotechnical Sciences and Environmental Management-
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