Authors :
Juliana Querino Goulart; Fabiano Barreto; Andrea Troller Pinto
Volume/Issue :
Volume 6 - 2021, Issue 7 - July
Google Scholar :
http://bitly.ws/9nMw
Scribd :
https://bit.ly/37mlMHi
Abstract :
Hafnia alvei effects on cheese compounds have
been studied recently. It can modulate the microbiota and
favors the growth of other species involved on the flavor’s
compounds production. The Serrano cheese has a strong
flavor but, until recently, the substances responsible for
them were not fully identified, as well as their microbiota.
This communication aims to inform the first identification
of this microorganism in Serrano cheese. The study
analyzed cultivable microbiota of nine samples of Serrano
cheese. There were identified 59 microorganisms from 13
different species. One of them was H.alvei, detected in two
different samples of Serrano cheese
Keywords :
Serrano Cheese, Hafnia Alvei, Flavor
Hafnia alvei effects on cheese compounds have
been studied recently. It can modulate the microbiota and
favors the growth of other species involved on the flavor’s
compounds production. The Serrano cheese has a strong
flavor but, until recently, the substances responsible for
them were not fully identified, as well as their microbiota.
This communication aims to inform the first identification
of this microorganism in Serrano cheese. The study
analyzed cultivable microbiota of nine samples of Serrano
cheese. There were identified 59 microorganisms from 13
different species. One of them was H.alvei, detected in two
different samples of Serrano cheese
Keywords :
Serrano Cheese, Hafnia Alvei, Flavor
