Blue Cheeses: Microbiology and Its Role in the Sensory Characteristics
Author:
López-Díaz Teresa María12ORCID, Alegría Ángel1ORCID, Rodríguez-Calleja Jose María12ORCID, Combarros-Fuertes Patricia12ORCID, Fresno José María12ORCID, Santos Jesús A.12ORCID, Flórez Ana Belén34ORCID, Mayo Baltasar34ORCID
Affiliation:
1. Food Hygiene and Food Technology Department, Veterinary Faculty, University of León, 24071 León, Spain 2. Institute of Food Science and Technology, University of León, 24071 León, Spain 3. Department of Microbiology and Biochemistry, Dairy Research Institute of Asturias, Spanish National Research Council–IPLA-CSIC, 33300 Villaviciosa, Spain 4. Institute of Sanitarian Research of Asturian Principality—ISPA, 33011 Oviedo, Spain
Abstract
Blue cheeses are those whose matrix is veined with a blue, blue-grey, or blue-green colour due to the development of Penicillium roqueforti. There are more than 45 varieties of blue cheese produced worldwide, with some distinct features, although the manufacture process is similar. In addition to P. roqueforti, complex microbial populations interact and succeed throughout the manufacturing and ripening at the cheese’s surface (the rind) and interior (matrix). The microbiota of blue cheeses is made up of a vast array of both prokaryotic and eukaryotic microorganisms. Acidification of the curd relies on the action of lactococci and other lactic acid bacteria (LAB) species. The ripened cheeses’ final quality and shelf-life properties largely depend on the enzymatic systems of the components of the microbiota, particularly on those of LAB, P. roqueforti, and yeast species. Proteolysis is the most complex and important primary biochemical process involved in blue-veined cheeses during ripening, with P. roqueforti being considered the main proteolytic agent. Lipolysis is also strong, originating, among other compounds, ketones, which are the main aroma compounds in blue-veined cheeses. In addition, several bioactive compounds are produced during ripening. The biochemical activities, mainly of microbial origin, are responsible for the sensory characteristics of these very appreciated cheese varieties worldwide.
Funder
Spanish Ministry of Science and Innovation Asturias Principality
Subject
Agricultural and Biological Sciences (miscellaneous),Veterinary (miscellaneous)
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