Morio Ishikawa

Our previous study revealed that the existence of various bacteria, such as lactic acid bacteria, Actinobacteria , and Proteobacteria , clearly correlated with the abundance of flavor components, such as volatile compounds, in soft-type ripened cheeses via a multiomics approach that used 16S rRNA gene amplicon sequencing and headspace gas chromatography-mass spectrometry. However, this approach only showed correlations derived from statistical analyses rather than causal relationships.