Cited by 665Probiotics and Fermented FoodsFermentation and Sensory AnalysisFood Nutrient Composition and Product Development

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Traditional cheeses: Rich and diverse microbiota with associated benefits

Montel, Marie-Christine, Buchin, Solange, Mallet, Adrien, Delbes-Paus, Céline, Vuitton, Dominique A., Desmasures, Nathalie, Berthier, Françoise·2014·International Journal of Food Microbiology

DOI 10.1016/j.ijfoodmicro.2014.02.019

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Abstract

The risks and benefits of traditional cheeses, mainly raw milk cheeses, are rarely set out objectively, whence the recurrent confused debate over their pros and cons. This review starts by emphasizing the particularities of the microbiota in traditional cheeses. It then describes the sensory, hygiene, and possible health benefits associated with traditional cheeses. The microbial diversity underlying the benefits of raw milk cheese depends on both the milk microbiota and on traditional practices, including inoculation practices. Traditional know-how from farming to cheese processing helps to maintain both the richness of the microbiota in individual cheeses and the diversity between cheeses throughout processing. All in all more than 400 species of lactic acid bacteria, Gram and catalase-positive bacteria, Gram-negative bacteria, yeasts and moulds have been detected in raw milk. This biodiversity decreases in cheese cores, where a small number of lactic acid bacteria species are numerically dominant, but persists on the cheese surfaces, which harbour numerous species of bacteria, yeasts and moulds. Diversity between cheeses is due particularly to wide variations in the dynamics of the same species in different cheeses. Flavour is more intense and rich in raw milk cheeses than in processed ones. This is mainly because an abundant native microbiota can express in raw milk cheeses, which is not the case in cheeses made from pasteurized or microfiltered milk. Compared to commercial strains, indigenous lactic acid bacteria isolated from milk/cheese, and surface bacteria and yeasts isolated from traditional brines, were associated with more complex volatile profiles and higher scores for some sensorial attributes. The ability of traditional cheeses to combat pathogens is related more to native antipathogenic strains or microbial consortia than to natural non-microbial inhibitor(s) from milk. Quite different native microbiota can protect against Listeria monocytogenes in cheeses (in both core and surface) and on the wooden surfaces of traditional equipment. The inhibition seems to be associated with their qualitative and quantitative composition rather than with their degree of diversity. The inhibitory mechanisms are not well elucidated. Both cross-sectional and cohort studies have evidenced a strong association of raw-milk consumption with protection against allergic/atopic diseases; further studies are needed to determine whether such association extends to traditional raw-milk cheese consumption. In the future, the use of meta-omics methods should help to decipher how traditional cheese ecosystems form and function, opening the way to new methods of risk-benefit management from farm to ripened cheese.

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Authors: Montel, M.-C., Buchin, S., Mallet, A., Delbes-Paus, C., Vuitton, D. A., Desmasures, N., & Berthier, F.
Affiliations: Institut National de Recherche pour l'Agriculture, l'Alimentation et l'Environnement (FR)
Institut National de la Recherche Agronomique (FR)
Normandie Université (FR)
Aliments Bioprocédés Toxicologie Environnements (FR)
Corresponding author: Montel, Marie-Christine
ORCID: Montel, Marie-Christine
Buchin, Solange
Mallet, Adrien
Vuitton, Dominique A.
Desmasures, Nathalie
Venue: International Journal of Food Microbiology
Publisher: Elsevier BV
Published: 2014-05
Volume: 177
Pages: 136-154
ISSN: 0168-1605 (ISSN-L)
DOI: 10.1016/j.ijfoodmicro.2014.02.019
OpenAlex: W2067039644
Cited by: 665
References: 354
Citations by year: 2026: 49 · 2025: 60 · 2024: 49 · 2023: 60 · 2022: 73 · 2021: 69 · 2020: 68 · 2019: 50 · 2018: 62 · 2017: 41 · 2016: 40 · 2015: 29 · 2014: 14
FWCI: 5.14
Type: journal article
Language: en
Open access: closed
Licence: www.elsevier.com/tdm/userlicense/1.0/ (tdm)
www.elsevier.com/legal/tdmrep-license (tdm)
Locations: International Journal of Food Microbiology (publishedVersion)
PubMed (publishedVersion)
HAL (submittedVersion)
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 › Food Nutrient Composition and Product Development
Keywords: traditional cheese, raw milk cheese, cheese microbiota, lactic acid bacteria, microbial diversity, cheese flavor, sensory properties, cheese hygiene, health benefits, Listeria monocytogenes, antimicrobial activity, microbial consortia, allergic diseases, atopic diseases, indigenous strains, risk-benefit assessment
MeSH terms: Animals, Cheese, Environmental Microbiology, Food Microbiology, Milk, Sensation, Biodiversity, Microbiota

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Traditional cheeses: Rich and diverse microbiota with associated benefits

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