Abstract
The cheese surface microbiota plays an important role in the organoleptic properties of smear-ripened cheeses as well as in their hygiene and safety. Besides the study of the diversity and the functions of individual members of these complex microbial consortia, the understanding of the mechanisms that shape the structure and the functional features of these communities is crucial to control cheese quality and safety better. In this chapter, we summarize our current knowledge of the interactions occurring between bacteria from the Actinomycetales order and other microorganisms encountered in smear cheese including bacteria, fungi and pathogens such as Listeria monocytogenes.
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Mounier, J. (2015). Microbial Interactions in Smear-Ripened Cheeses. In: Bora, N., Dodd, C., Desmasures, N. (eds) Diversity, Dynamics and Functional Role of Actinomycetes on European Smear Ripened Cheeses. Springer, Cham. https://doi.org/10.1007/978-3-319-10464-5_6
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DOI: https://doi.org/10.1007/978-3-319-10464-5_6
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