Cheese fermentation and flavour formation are the result of complex biochemical reactions
driven by the activity of multiple microorganisms. Here, we studied the roles of microbial …

The microbiota of ripening cheese is dominated by lactic acid bacteria, which are either
added as starters and adjunct cultures or originate from the production and processing …

The formation of cheese flavor mainly results from the production of volatile compounds by
microorganisms. We investigated how fine-tuning cheese-making process parameters …

In Swiss-type cheeses, characteristic nut-like and sweet flavor develops during the cheese
ripening due to the metabolic activities of cheese microbiota. Temperature changes during …

Traditional cheeses harbour complex microbial consortia that play an important role in
shaping typical sensorial properties. However, the microbial metabolism is considered …

Pélardon is an artisanal French raw goat's milk cheese, produced using natural whey as a
backslop. The aim of this study was to identify key microbial players involved in the …

Lactic acid bacteria (LAB) and propionic acid bacteria (PAB) are widely used in the
manufacture of cheeses and other fermented dairy products. Bacterial species used as …

Flavor development in low-fat Cheddar cheese is typified by delayed or muted evolution of
desirable flavor and aroma, and a propensity to acquire undesirable meaty-brothy or burnt …

Undefined starter cultures are poorly characterized bacterial communities from
environmental origin used in cheese making. They are phenotypically stable and have …

Microorganisms, including bacteria, yeast, and molds, are present in cheese throughout
ripening. The majority contribute in a positive manner to the maturation process either …