Editorial: Microbiological Safety and Quality Aspects of Fermented Dairy Products

Fermented dairy products include a wide range of foods that are highly appreciated worldwide. The production processes, the type of milk, practices adopted during feeding, milking, and beyond can affect the quality and safety characteristics of these products. A vast array of microorganisms can be f...

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Detalles Bibliográficos
Autores: De Dea Lindner, Juliano, Dantas Vanetti, Maria Cristina, Mayo Pérez, Baltasar, Pinto; Uelinton Manoel Pinto
Tipo de recurso: artículo
Estado:Versión publicada
Fecha de publicación:2021
País:España
Institución:Consejo Superior de Investigaciones Científicas (CSIC)
Repositorio:DIGITAL.CSIC. Repositorio Institucional del CSIC
OAI Identifier:oai:digital.csic.es:10261/263213
Acceso en línea:http://hdl.handle.net/10261/263213
Access Level:acceso abierto
Palabra clave:Traditional cheeses
Food safety
Microbial interactions
Biotechnology
Omics
http://metadata.un.org/sdg/2
End hunger, achieve food security and improved nutrition and promote sustainable agriculture
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spelling Editorial: Microbiological Safety and Quality Aspects of Fermented Dairy ProductsDe Dea Lindner, JulianoDantas Vanetti, Maria CristinaMayo Pérez, BaltasarPinto; Uelinton Manoel PintoTraditional cheesesFood safetyMicrobial interactionsBiotechnologyOmicshttp://metadata.un.org/sdg/2End hunger, achieve food security and improved nutrition and promote sustainable agricultureFermented dairy products include a wide range of foods that are highly appreciated worldwide. The production processes, the type of milk, practices adopted during feeding, milking, and beyond can affect the quality and safety characteristics of these products. A vast array of microorganisms can be found in milk, and microbial succession during fermentation of multiple products, as well as during cheese ripening contributes to the desired properties of these foods. In addition to sensory and safety aspects, microorganisms present in fermented dairy foods can positively affect the health of people due to their potential probiotic nature and the production of beneficial metabolites such. Despite recent innovations on microbial cultivation techniques, and the widespread use of a myriad of newly developed “omic” techniques, including genomic approaches through the use of High Throughput Sequencing in combination with advanced metabolomics, there are many dairy fermented products with limited information about their microbial composition (diversity) and dynamics (succession). This is particularly true for traditional regional products, which represent a rich niche for discoveries involving microorganisms with better conditions for recovery from disturbances and more reliable and robust for industrial production. The unknown microbiota can reveal new mechanisms of interactions and functions and new bioactive molecules with beneficial effects on the sensory aspect of food and on human health. The goal of this Research Topic was to deepen the current knowledge in the microbial safety and quality aspects of fermented dairy products, gathering studies on the different types of products, practices, and how the microbiota affected the quality and safety attributes of these much-appreciated foods. This Research Topic brings a series of 14 articles related to the microbiological safety and quality aspects of fermented dairy products.as vitamins, antioxidants, and antimicrobial compounds.Frontiers MediaConsejo Superior de Investigaciones Científicas [https://ror.org/02gfc7t72]2022202220212022info:eu-repo/semantics/articlehttp://purl.org/coar/resource_type/c_b239Publisher's versioninfo:eu-repo/semantics/publishedVersioninfo:eu-repo/semantics/contributionToPeriodicalhttp://hdl.handle.net/10261/263213reponame:DIGITAL.CSIC. Repositorio Institucional del CSICinstname:Consejo Superior de Investigaciones Científicas (CSIC)Ingléshttp://dx.doi.org/10.3389/fmicb.2021.735560Síinfo:eu-repo/semantics/openAccessoai:digital.csic.es:10261/2632132026-05-22T06:33:51Z
dc.title.none.fl_str_mv Editorial: Microbiological Safety and Quality Aspects of Fermented Dairy Products
title Editorial: Microbiological Safety and Quality Aspects of Fermented Dairy Products
spellingShingle Editorial: Microbiological Safety and Quality Aspects of Fermented Dairy Products
De Dea Lindner, Juliano
Traditional cheeses
Food safety
Microbial interactions
Biotechnology
Omics
http://metadata.un.org/sdg/2
End hunger, achieve food security and improved nutrition and promote sustainable agriculture
title_short Editorial: Microbiological Safety and Quality Aspects of Fermented Dairy Products
title_full Editorial: Microbiological Safety and Quality Aspects of Fermented Dairy Products
title_fullStr Editorial: Microbiological Safety and Quality Aspects of Fermented Dairy Products
title_full_unstemmed Editorial: Microbiological Safety and Quality Aspects of Fermented Dairy Products
title_sort Editorial: Microbiological Safety and Quality Aspects of Fermented Dairy Products
dc.creator.none.fl_str_mv De Dea Lindner, Juliano
Dantas Vanetti, Maria Cristina
Mayo Pérez, Baltasar
Pinto; Uelinton Manoel Pinto
author De Dea Lindner, Juliano
author_facet De Dea Lindner, Juliano
Dantas Vanetti, Maria Cristina
Mayo Pérez, Baltasar
Pinto; Uelinton Manoel Pinto
author_role author
author2 Dantas Vanetti, Maria Cristina
Mayo Pérez, Baltasar
Pinto; Uelinton Manoel Pinto
author2_role author
author
author
dc.contributor.none.fl_str_mv Consejo Superior de Investigaciones Científicas [https://ror.org/02gfc7t72]
dc.subject.none.fl_str_mv Traditional cheeses
Food safety
Microbial interactions
Biotechnology
Omics
http://metadata.un.org/sdg/2
End hunger, achieve food security and improved nutrition and promote sustainable agriculture
topic Traditional cheeses
Food safety
Microbial interactions
Biotechnology
Omics
http://metadata.un.org/sdg/2
End hunger, achieve food security and improved nutrition and promote sustainable agriculture
description Fermented dairy products include a wide range of foods that are highly appreciated worldwide. The production processes, the type of milk, practices adopted during feeding, milking, and beyond can affect the quality and safety characteristics of these products. A vast array of microorganisms can be found in milk, and microbial succession during fermentation of multiple products, as well as during cheese ripening contributes to the desired properties of these foods. In addition to sensory and safety aspects, microorganisms present in fermented dairy foods can positively affect the health of people due to their potential probiotic nature and the production of beneficial metabolites such. Despite recent innovations on microbial cultivation techniques, and the widespread use of a myriad of newly developed “omic” techniques, including genomic approaches through the use of High Throughput Sequencing in combination with advanced metabolomics, there are many dairy fermented products with limited information about their microbial composition (diversity) and dynamics (succession). This is particularly true for traditional regional products, which represent a rich niche for discoveries involving microorganisms with better conditions for recovery from disturbances and more reliable and robust for industrial production. The unknown microbiota can reveal new mechanisms of interactions and functions and new bioactive molecules with beneficial effects on the sensory aspect of food and on human health. The goal of this Research Topic was to deepen the current knowledge in the microbial safety and quality aspects of fermented dairy products, gathering studies on the different types of products, practices, and how the microbiota affected the quality and safety attributes of these much-appreciated foods. This Research Topic brings a series of 14 articles related to the microbiological safety and quality aspects of fermented dairy products.as vitamins, antioxidants, and antimicrobial compounds.
publishDate 2021
dc.date.none.fl_str_mv 2021
2022
2022
2022
dc.type.none.fl_str_mv info:eu-repo/semantics/article
http://purl.org/coar/resource_type/c_b239
Publisher's version
info:eu-repo/semantics/publishedVersion
dc.type.openaire.fl_str_mv info:eu-repo/semantics/contributionToPeriodical
format article
status_str publishedVersion
dc.identifier.none.fl_str_mv http://hdl.handle.net/10261/263213
url http://hdl.handle.net/10261/263213
dc.language.none.fl_str_mv Inglés
language_invalid_str_mv Inglés
dc.relation.none.fl_str_mv http://dx.doi.org/10.3389/fmicb.2021.735560
Sí
dc.rights.none.fl_str_mv info:eu-repo/semantics/openAccess
eu_rights_str_mv openAccess
dc.publisher.none.fl_str_mv Frontiers Media
publisher.none.fl_str_mv Frontiers Media
dc.source.none.fl_str_mv reponame:DIGITAL.CSIC. Repositorio Institucional del CSIC
instname:Consejo Superior de Investigaciones Científicas (CSIC)
instname_str Consejo Superior de Investigaciones Científicas (CSIC)
reponame_str DIGITAL.CSIC. Repositorio Institucional del CSIC
collection DIGITAL.CSIC. Repositorio Institucional del CSIC
repository.name.fl_str_mv
repository.mail.fl_str_mv
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score 15,811543

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