ArticleFrontiers in microbiology2023
The rotation of primary starter culture mixtures results in batch-to-batch variations during Gouda cheese production.
Article in Frontiers in microbiology, 2023. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 12 papers.
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12 citing papers in PubMed.
- Unraveling yeast diversity in food fermentation using ITS1-2 amplicon-based metabarcoding.Microbiology spectrum · 2026Article
- Genomic and functional analysis of stress-responsive prophages inFrontiers in microbiology · 2026Article
- Impact of kilning on the fermentability of oat wholemeal flour and related bioconversion of starch, protein, dietary fibre, and phytate.Current research in food science · 2026Article
- Insights into the production of erythritol by strains ofApplied and environmental microbiology · 2025Article
- Coculture fermentation processes in wheat sourdough simulation media withApplied and environmental microbiology · 2025Article
- Long-read metagenomics gives a more accurate insight into the microbiota of long-ripened gouda cheeses.Frontiers in microbiology · 2025Article
- Application ofFrontiers in microbiology · 2025Article
- Refermentation and maturation of lambic beer in bottles: a necessary step for gueuze production.Applied and environmental microbiology · 2024Article
- Identification of Key Parameters Inducing Microbial Modulation during Backslopped Kombucha Fermentation.Foods (Basel, Switzerland) · 2024Article
- Decarboxylase activity of the non-starter lactic acid bacteriumApplied and environmental microbiology · 2024Article
- Article
- Yeast strains do have an impact on the production of cured cocoa beans, as assessed with Costa Rican Trinitario cocoa fermentation processes and chocolates thereof.Frontiers in microbiology · 2023Article
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Authors and funding
3 authors.
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Abstract
Industrial production of Gouda cheeses mostly relies on a rotated use of different mixed-strain lactic acid bacteria starter cultures to avoid phage infections. However, it is unknown how the application of these different starter culture mixtures affect the organoleptic properties of the final cheeses. Therefore, the present study assessed the impact of three different starter culture mixtures on the batch-to-batch variations among Gouda cheeses from 23 different batch productions in the same dairy company. Both the cores and rinds of all these cheeses were investigated after 36, 45, 75, and 100 weeks of ripening by metagenetics based on high-throughput full-length 16S rRNA gene sequencing accompanied with an amplicon sequence variant (ASV) approach as well as metabolite target analysis of non-volatile and volatile organic compounds. Up to 75 weeks of ripening, the acidifying
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