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Microbial interactions in cheese: implications for cheese quality and safety
Open accessAbstract
The cheese microbiota, whose community structure evolves through a succession of different microbial groups, plays a central role in cheese-making. The subtleties of cheese character, as well as cheese shelf-life and safety, are largely determined by the composition and evolution of this microbiota. Adjunct and surface-ripening cultures marketed today for smear cheeses are inadequate for adequately mimicking the real diversity encountered in cheese microbiota. The interactions between bacteria and fungi within these communities determine their structure and function. Yeasts play a key role in the establishment of ripening bacteria. The understanding of these interactions offers to enhance cheese flavour formation and to control and/or prevent the growth of pathogens and spoilage microorganisms in cheese.
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“Traditional cheeses produced from raw milk exhibit a complex microbiota, characterized by a sequence of different microorganisms from milk coagulation and throughout maturation.”
From Lactic Acid Bacteria in Raw-Milk Cheeses: From Starter Cultures to Probiotic Functions (2022) · cites this paper as [58]
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Cauchie, E., Gand, M., Kergourlay, G., Taminiau, B., Delhalle, L., Korsak, N., & Daube, G. (2016) · International Journal of Food Microbiology · doi:10.1016/j.ijfoodmicro.2016.10.012 · Cited by 19
Dynamic interactions of lactic acid bacteria in Korean sourdough during back‐slopping process
Baek, H.-W., Bae, J. ‐., Lee, Y., Kim, S., Min, W., Shim, S.-M., Han, N. S., & Seo, J. ‐. (2021) · Journal of Applied Microbiology · doi:10.1111/jam.15097 · Cited by 17
Mounier, J., Blay, G. L., Vasseur, V., Floch, G. L., Jany, J., & Barbier, G. (2010) · Letters in Applied Microbiology · doi:10.1111/j.1472-765x.2010.02852.x · Cited by 17
Kowalik, J., & Łobacz, A. (2014) · International Journal of Food Science & Technology · doi:10.1111/ijfs.12715 · Cited by 17
Hélinck, S., Perellò, M., Deetae, P., de Revel, G., & Spinnler, H.-É. (2013) · Dairy Science and Technology · doi:10.1007/s13594-012-0102-5 · Cited by 17
DNA tandem repeats contribute to the genetic diversity of Brevibacterium aurantiacum phages
de Melo, A. G., Rousseau, G. M., Tremblay, D. M., Labrie, S. J., & Moineau, S. (2020) · Environmental Microbiology · doi:10.1111/1462-2920.15113 · Cited by 16
Metadata
- Authors
- Irlinger, F., & Mounier, J.
- Affiliations
- AgroParisTech (FR)
- Université Européenne de Bretagne (FR)
- Venue
- Current Opinion in Biotechnology
- Publisher
- Elsevier BV
- Published
- 2009-04
- Volume
- 20
- Issue
- 2
- Pages
- 142-148
- ISSN
- 0958-1669 (ISSN-L)
- OpenAlex
- W2038928264
- Cited by
- 208
- References
- 50
- Citations by year
- 2026: 3 · 2025: 11 · 2024: 20 · 2023: 9 · 2022: 11 · 2021: 18 · 2020: 14 · 2019: 13 · 2018: 16 · 2017: 14 · 2016: 9 · 2015: 17 · 2014: 22 · 2013: 10 · 2012: 6
- FWCI
- 0.90
- Type
- journal article
- Language
- en
- Open access
- Licence
- Locations
- Current Opinion in Biotechnology (publishedVersion)
- PubMed (publishedVersion)
- HAL (submittedVersion, other-oa)
- Topics
- Life Sciences › Agricultural and Biological Sciences › Food Science › Probiotics and Fermented Foods
- Life Sciences › Agricultural and Biological Sciences › Food Science › Fermentation and Sensory Analysis
- Life Sciences › Agricultural and Biological Sciences › Food Science › Advanced Scientific Research Methods
- Keywords
- cheese microbiota, microbial interactions, cheese quality, cheese safety, cheese shelf life, adjunct cultures, yeast, fungal-bacterial interactions, spoilage microorganisms, pathogen control
- MeSH terms
- Cheese, Consumer Product Safety, Food Microbiology
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