Microbiota of Cheese Ecosystems: A Perspective on Cheesemaking

Area of Science:

• Microbiology
• Food Science
• Ecology

Background:

• Cheese quality, flavor, and safety are critically influenced by complex and adaptive microbial ecosystems.
• Lactic acid bacteria (LAB), including starter (SLAB) and non-starter (NSLAB) strains, are central to cheese fermentation and ripening.
• Microbial consortia adapt to environmental and technological stressors, impacting acidification, proteolysis, and organoleptic properties.

Purpose of the Study:

• To synthesize current knowledge on microbial interactions and LAB dynamics in cheese.
• To explore the adaptability of cheese microbial consortia to various stressors.
• To discuss historical and technological factors affecting microbial activity in cheesemaking.

Main Methods:

• Literature review synthesizing existing research on cheese microbiota.
• Analysis of microbial interactions, particularly involving LAB (SLAB and NSLAB).
• Exploration of historical and technological perspectives in cheesemaking.

Main Results:

• Microbial diversity and cooperative interactions are crucial for ecosystem resilience and metabolic functionality.
• LAB play pivotal roles in curd fermentation, ripening, acidification, proteolysis, and flavor development.
• Challenges exist in replicating natural starter performance with selected cultures.

Conclusions:

• Understanding cheese microbiota ecological roles and interactions can guide improvements in cheese production.
• Insights gained can foster innovative strategies for microbial community management in cheesemaking.
• The review highlights the importance of microbial dynamics for cheese quality and safety.