Cited by 208Probiotics and Fermented FoodsFermentation and Sensory AnalysisAdvanced Scientific Research Methods

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Microbial interactions in cheese: implications for cheese quality and safety

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Irlinger, Françoise, Mounier, Jérôme·2009·Current Opinion in Biotechnology

DOI 10.1016/j.copbio.2009.02.016

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Abstract

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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Authors: Irlinger, F., & Mounier, J.
Affiliations: AgroParisTech (FR)
Université Européenne de Bretagne (FR)
ORCID: Irlinger, Françoise
Mounier, Jérôme
Venue: Current Opinion in Biotechnology
Publisher: Elsevier BV
Published: 2009-04
Volume: 20
Issue: 2
Pages: 142-148
ISSN: 0958-1669 (ISSN-L)
DOI: 10.1016/j.copbio.2009.02.016
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: green
univ-brest.hal.science
Licence: other-oa
www.elsevier.com/tdm/userlicense/1.0/ (tdm)
www.elsevier.com/legal/tdmrep-license (tdm)
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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Microbial interactions in cheese: implications for cheese quality and safety

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