ArticleFrontiers in microbiology2025
Metataxonomic profiling of microbial communities and metabolic analyses of the traditional Spanish raw cow's milk cheese 'Casín' from manufacture to ripening.
Article in Frontiers in microbiology, 2025. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 1 paper.
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1 citing paper in PubMed.
- A Volatile Metabolomics Perspective: Interplay Between Indigenous Lactic Acid Bacteria and Aroma Development in Ripening Raw-Milk Cheese.Foods (Basel, Switzerland) · 2026Article
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6 authors.
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Abstract
'Casín' is a soft, rindless, strongly flavored, Spanish PDO cheese made from raw cow's milk, the production of which involves a distinctive kneading process during ripening. This study aimed to characterize the bacterial and fungal communities developing during Casín cheese manufacture and ripening, assess their metabolic activity on milk components, and explore correlations between microbial dynamics and physicochemical and volatile organic compounds (VOC) profiles. Bacterial and fungal populations were assessed by culturing and high-throughput amplification and sequencing of 16S rRNA gene and ITS ribosomal regions, while basic tests and high-resolution chromatography techniques were employed to assess physico-chemical parameters and metabolite profiles. Metataxonomic analyses revealed a rich microbial diversity during Casín cheese manufacture and ripening, with a progressive decline in diversity as maturation advanced. Thirty-two bacterial and 30 fungal phylotypes were detected at relative abundances >0.5% in at least one sample.
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