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Microbial interactions in cheese: implications for cheese quality and safety.
Françoise Irlinger1, Jérôme Mounier
1UMR782 Génie et Microbiologie des Procédés Alimentaires, INRA, AgroParisTech, 78850 Thiverval Grignon, France. irlinger@grignon.inra.fr
Current Opinion in Biotechnology
|April 4, 2009
Summary
The cheese microbiota, crucial for flavor and safety, involves complex bacteria-fungi interactions. Understanding these microbial dynamics can improve cheese production and prevent spoilage.
Area of Science:
- Food microbiology
- Dairy science
- Microbial ecology
Background:
- The cheese microbiota's community structure evolves, significantly impacting cheese character, shelf-life, and safety.
- Current adjunct and surface-ripening cultures for smear cheeses do not fully represent the natural microbial diversity.
- Interactions between bacteria and fungi are key determinants of microbial community structure and function in cheese.
Purpose of the Study:
- To highlight the importance of understanding complex microbial interactions in cheese.
- To explore the role of yeasts in initiating the growth of ripening bacteria.
- To identify potential strategies for enhancing cheese flavor and controlling microbial spoilage and pathogens.
Main Methods:
- Review of existing literature on cheese microbiota composition and dynamics.
- Analysis of bacterial and fungal interactions within cheese ecosystems.
- Exploration of yeast's role in the succession of microbial communities.
Main Results:
- Cheese microbiota composition and evolution are critical for cheese quality and safety.
- Yeasts are essential for the establishment of key ripening bacteria.
- Current commercial cultures lack the diversity to fully mimic natural cheese microbiota.
Conclusions:
- Understanding bacteria-fungi interactions is vital for optimizing cheese production.
- Targeting these interactions can enhance flavor development and improve microbial safety.
- Further research into microbial ecology can lead to better cheese manufacturing practices.
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