Interactions between yeasts and bacteria in the smear surface-ripened cheeses

Area of Science:

• Food Microbiology
• Dairy Science
• Microbial Ecology

Background:

• The microflora of surface-ripened cheeses evolves significantly during ripening.
• Bacterial and mold species dominate at the end of ripening in specific cheese types.
• Yeasts are frequently isolated but not dominant in smear-ripened cheeses.

Purpose of the Study:

• To investigate the role and interactions of yeasts in surface-ripened cheeses.
• To understand the complex microbial dynamics during cheese ripening.
• To identify key yeast species and their relationships with bacteria and molds.

Main Methods:

• Microbiological analysis of cheese microflora.
• Isolation and identification of yeasts, bacteria, and molds.
• Comparative analysis of microbial communities in different cheese types.
• Assessment of yeast-bacteria and yeast-mold interactions.

Main Results:

• Initial microflora in bacterial and mold-ripened cheeses can be similar.
• Dominant microorganisms shift to specific bacteria (e.g., Brevibacterium spp.) and molds (e.g., Penicillium camemberti) by ripening's end.
• Various yeast species (e.g., Candida spp., Geotrichum candidum) are consistently found.
• Yeasts engage in significant interactions with surface bacteria and lactic acid bacteria.

Conclusions:

• Yeasts, though not dominant, play a crucial role in the microbial ecosystem of smear-ripened cheeses.
• Interactions between yeasts and bacteria are significant and influence cheese characteristics.
• Further research into yeast-bacteria interactions can enhance cheese ripening processes.