Special Issue "Current Advances in Cheese Microbiology"
Deadline for manuscript submissions: 31 March 2021.
Interests: food quality; functional foods; fermented foods; meat products; meat product innovation; dairy products; cheese ripening
Special Issues and Collections in MDPI journals
Interests: dairy technology; dairy microbiology; cheese making; cheese ripening; cheese flavor; lactic acid bacteria; adjunct cultures; traditional cheeses
Cheese is a complex microbial ecosystem comprising microorganisms that are deliberately added (natural or commercial starters and/or adjunct cultures) or that enter milk or cheese surfaces as contaminants (secondary or adventitious microbiota). Lactic acid bacteria (LAB), including starter and non-starter LAB, are the main ripening agents in internally ripened cheeses, which have an intermediate to long ripening period. On the other hand, externally ripened cheeses harbor numerous species of bacteria, yeasts and molds on the surface of the cheese. Flavor is generally more intense and rich in raw-milk cheeses, which contain much higher amounts of native microbiota than cheeses made from pasteurized or microﬁltered milk. Indigenous LAB isolated from milk or cheese and surface bacteria and yeasts obtained from raw-milk cheeses or traditional brines have been associated with more complex volatile proﬁles and higher scores for different sensory attributes. Therefore, new efforts should be conducted to search for microbial strains that would enable the cheese maker to control or modify ﬂavor and/or texture development. Nevertheless, the numerous microbial interactions involved in microbiota dynamics during cheese manufacturing and ripening are still far from being ascertained. The application of culture-independent methods based on high-throughput sequencing (e.g., targeting 16S rRNA or metabolic genes) is leading to major progress in understanding this complex microbial ecosystem and its impact on cheese ripening. As a result, this progress should enable a more targeted approach to starter/adjunct selection for cheese quality enhancement.
We look forward to receiving your submissions for a Special Issue on the “Current Advances in Cheese Microbiology”.
Prof. Dr. Javier Carballo
Prof. Dr. Juan Antonio Centeno
Manuscript Submission Information
Manuscripts should be submitted online at www.mdpi.com by registering and logging in to this website. Once you are registered, click here to go to the submission form. Manuscripts can be submitted until the deadline. All papers will be peer-reviewed. Accepted papers will be published continuously in the journal (as soon as accepted) and will be listed together on the special issue website. Research articles, review articles as well as short communications are invited. For planned papers, a title and short abstract (about 100 words) can be sent to the Editorial Office for announcement on this website.
Submitted manuscripts should not have been published previously, nor be under consideration for publication elsewhere (except conference proceedings papers). All manuscripts are thoroughly refereed through a single-blind peer-review process. A guide for authors and other relevant information for submission of manuscripts is available on the Instructions for Authors page. Foods is an international peer-reviewed open access monthly journal published by MDPI.
Please visit the Instructions for Authors page before submitting a manuscript. The Article Processing Charge (APC) for publication in this open access journal is 2000 CHF (Swiss Francs). Submitted papers should be well formatted and use good English. Authors may use MDPI's English editing service prior to publication or during author revisions.
- cheese microbiology
- cheese ripening
- cheese flavor
- lactic acid bacteria
- secondary microbiota