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Microbial Interactions in Smear-Ripened Cheeses

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Diversity, Dynamics and Functional Role of Actinomycetes on European Smear Ripened Cheeses

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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Authors and Affiliations

  1. (EA3882), Laboratoire Universitaire de Biodiversité et Ecologie Microbienne, ESIAB, Université de Brest, Technopôle de Brest-Iroise, 29280, Plouzané, France

    Jérôme Mounier

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  1. Jérôme Mounier
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Correspondence to Jérôme Mounier .

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Editors and Affiliations

  1. School of Pharm., Fac. of Health and Life Scs., De Montfort University, Leicester, United Kingdom

    Nagamani Bora

  2. School of Biosciences, University of Nottingham, Loughborough, Leicestershire, United Kingdom

    Christine Dodd

  3. (ABTE), E.A. 4651, Université de Caen Basse-Normandie, Caen cedex, France

    Nathalie Desmasures

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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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