The DOI matches its Crossref record; 50 of the 50 references it cites were found in a registry or an index.
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]
Citations
Cites
Landaud, S., Hélinck, S., & Bonnarme, P. (2007) · Applied Microbiology and Biotechnology · doi:10.1007/s00253-007-1288-y · Cited by 383
Unraveling Microbial Interactions in Food Fermentations: from Classical to Genomics Approaches
Sieuwerts, S., de Bok, F. A. M., Hugenholtz, J., & Vlieg, J. E. T. V. H. (2008) · Applied and Environmental Microbiology · doi:10.1128/aem.00113-08 · Cited by 342
Microbial Interactions within a Cheese Microbial Community
Mounier, J., Monnet, C., Vallaeys, T., Roger Arditi, B., Sarthou, A., Hélias, A., & Irlinger, F. (2007) · Applied and Environmental Microbiology · doi:10.1128/aem.01338-07 · Cited by 248
Delbès, C., Ali-Mandjee, L., & Montel, M. (2007) · Applied and Environmental Microbiology · doi:10.1128/aem.01716-06 · Cited by 230
Charlier, C., Cretenet, M., Even, S., & Le Loir, Y. (2009) · International Journal of Food Microbiology · doi:10.1016/j.ijfoodmicro.2008.06.032 · Cited by 215
Justé, A., Thomma, B. P. H. J., & Lievens, B. (2008) · Food Microbiology · doi:10.1016/j.fm.2008.04.009 · Cited by 211
A discussion of the dynamics of salmonella enrichment
Jameson, J. E. (1962) · Journal of Hygiene · doi:10.1017/s0022172400039462 · Cited by 207
Culture-independent methods for identifying microbial communities in cheese
Jany, J., & Barbier, G. (2008) · Food Microbiology · doi:10.1016/j.fm.2008.06.003 · Cited by 180
Microbiological quality of retail cheeses made from raw, thermized or pasteurized milk in the UK
Little, C. L., Rhoades, J., Sagoo, S. K., Harris, J. P., Greenwood, M. H., Mithani, V., Grant, K., & McLauchlin, J. (2007) · Food Microbiology · doi:10.1016/j.fm.2007.10.007 · Cited by 176
Kieronczyk, A., Skeie, S. B., Langsrud, T., & Yvon, M. (2003) · Applied and Environmental Microbiology · doi:10.1128/aem.69.2.734-739.2003 · Cited by 156
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Items 201–207 of 207
Diversité des bactéries halophiles dans l'écosystème fromager et étude de leurs impacts fonctionnels
Kothe, C. I. (2021) · theses.fr (ABES) · doi:10.70675/249b0b55za030z4713z91edz9b0bb3ed9bf5
Hassan, M. U., Gannuscio, R., Maniaci, G., Busetta, G., Alabiso, M., Franciosi, E., Settanni, L., Gaglio, R., & Todaro, M. (2026) · Foods · doi:10.3390/foods15183186
Pisana, C., Zakrzewski, A., Caccamo, M., Chajęcka‐Wierzchowska, W., Adamski, P., & Caggia, C. (2026) · Foods · doi:10.3390/foods15193435
Transcriptomic study of the yeast Yarrowia lipolytica metabolism in a cheese ecosystem
Mansour, S. (2009) · OpenGrey (Institut de l'Information Scientifique et Technique)
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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