Physicochemical and microbiome changes in queso Crema de Chiapas during ripening
Blanca Nayelli Ocampo Morales, Arturo Hernández Montes, Karel Estrada, Ernestina Valadez Moctezuma, Guadalupe Nevárez-Moorillón, Guadalupe Nevárez-Moorillón, Guadalupe Nevárez-Moorillón, Guadalupe Nevárez-Moorillón
TL;DR
This study tracks how the cheese Crema de Chiapas changes during ripening, focusing on its chemical and microbial shifts.
Contribution
The study reveals how microbial diversity and physicochemical properties evolve during cheese ripening using metagenomic and qPCR analyses.
Findings
Protein content influenced sample differentiation more than other properties during ripening.
Microbial diversity shifted with ripening, showing reduced bacterial, fungal, and yeast populations.
Potentially pathogenic microorganisms were not detected at biologically relevant levels.
Abstract
The dynamic changes in the physicochemical, microbiological, and metagenomic profiles of Crema de Chiapas cheese were evaluated across three ripening stages (2, 29, and 58 days). Although the main physicochemical properties —including fat content— remained remarkably stable, salt and protein levels showed noticeable variation throughout ripening. Protein content had the strongest influence on sample differentiation across ripening stages in unsupervised multivariate models, enabling the clustering of microbial diversity according to maturation time. A clear shift in microbial diversity was detected, marked by a reduction in bacterial genera and a concurrent decline in fungal and yeast populations as ripening advanced. The predominant bacterial genera throughout ripening were Streptococcus, Lactobacillus, and Lactococcus. While Streptococcus and Lactobacillus increased over time,…
Genes, proteins, chemicals, diseases, species, mutations and cell lines named across the full text — each resolved to its canonical identifier and authoritative record.
Click any figure to enlarge with its caption.
Figure 1
Figure 2
Figure 3
Figure 4
Figure 5
Figure 6
Figure 7
Figure 8
Figure 9
Figure 10
Figure 11
Figure 12
Figure 13
Figure 14
Figure 15
Figure 16
Figure 17
Figure 18Peer Reviews
No public reviews on file for this paper yet. If you reviewed it on a platform where reviews are public (OpenReview, ICLR, NeurIPS, ICML), you can paste yours below so the community can read it here.
Videos
No videos yet. Explain this paper in a talk, walkthrough, or lecture? Add one.
Taxonomy
TopicsProbiotics and Fermented Foods · Milk Quality and Mastitis in Dairy Cows · Animal Diversity and Health Studies