Causality Verification for the Correlation between the Presence of Nonstarter Bacteria and Flavor Characteristics in Soft-Type Ripened Cheeses-Reference-Cited by-同舟云学术

Causality Verification for the Correlation between the Presence of Nonstarter Bacteria and Flavor Characteristics in Soft-Type Ripened Cheeses

Published:2022-12-21 Issue:6 Volume:10 Page:
ISSN:2165-0497
Container-title:Microbiology Spectrum
language:en
Short-container-title:Microbiol Spectr

Author:

Unno Ryosuke¹^ORCID,Suzuki Toshihiro¹,Osaki Yumika¹,Matsutani Minenosuke²^ORCID,Ishikawa Morio¹^ORCID

Affiliation:

1. Department of Fermentation Science, Faculty of Applied Bioscience, Tokyo University of Agriculture, Tokyo, Japan

2. NODAI Genome Research Center, Tokyo University of Agriculture, Tokyo, Japan

Abstract

Our previous study revealed that the existence of various bacteria, such as lactic acid bacteria, Actinobacteria , and Proteobacteria , clearly correlated with the abundance of flavor components, such as volatile compounds, in soft-type ripened cheeses via a multiomics approach that used 16S rRNA gene amplicon sequencing and headspace gas chromatography-mass spectrometry. However, this approach only showed correlations derived from statistical analyses rather than causal relationships.

Funder

MEXT | Japan Science and Technology Agency

Publisher

American Society for Microbiology

Subject

Infectious Diseases,Cell Biology,Microbiology (medical),Genetics,General Immunology and Microbiology,Ecology,Physiology

Link

https://journals.asm.org/doi/pdf/10.1128/spectrum.02894-22

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