Microbial Communities of Raw Milk Cheeses, A Review

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AZZOUZ SAFAE; Ahadaf Soumaya; EL GALIOU OUIAM; Zantar Said; Arakrak Abdelhay; Bakkali Mohammed; Laglaoui Amin

مرکز اطلاعات علمی Scientific Information Database (SID) - Trusted Source for Research and Academic Resources

Journal Paper

Paper Information

Journal: Journal of food science and technology Year:2024 | Volume:21 | Issue:150 Page(s): 121-138

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Title

Microbial Communities of Raw Milk Cheeses, A Review

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Keywords

Keywords: raw milk cheese

cheese ecosystem

lactic acid bacteria

starter culture

cheese fermentation

Abstract

Microbial communities play a fundamental role in shaping the taste, aroma, and texture of cheeses. They consist of starter and secondary microorganisms. Starters contribute to acid development during cheesemaking, while secondary microbiota play a crucial role in the ripening process. Their diversity is a subject of significant importance, shaped by various factors such as the cheesemaking environment, employed starters, physicochemical conditions, and manufacturing procedures. In this review, we attempted to provide an accurate picture of the microbial communities commonly found in raw milk cheeses and tried to list their origins, factors influencing their existence, and the approaches used for their screening. The research employed information retrieval methods, mainly focusing on specific keywords. We systematically searched various databases for relevant articles and reviews, prioritizing the retrieval of the most recent publications and those deemed most relevant to the objectives of this review. This review disclosed the frequently identified bacterial genera in cheeses, such as Lactococcus and Lactobacillus. In terms of fungi, regularly isolated species included Candida, Kluyveromyces, Saccharomyces, Yarrowia, Goetrichum, among others. Our investigation enabled the unveiling of both the core microbiota shared across diverse cheeses, crucial for cheese fermentation and ripening, and the variable microbiota contributing to the diversity in cheese characteristics.

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