Bacteriocin-Producing Enterococci Modulate Cheese Microbial Diversity.

ABSTRACT: Cheese production involves various lactic acid bacteria (LAB) that break down lactose, milk proteins, and fats, producing key nutrients and influencing the cheese's flavor. They form communities that play a crucial role in determining the cheese's organoleptic properties. The composition of cheeses' microbial communities is shaped by physicochemical factors (e.g., temperature, pH, and salinity) and biological factors (i.e. microbial interactions). While starter cultures are introduced to control these communities, non-starter LAB represent a significant portion of the final microbial assemblage, but their interactions remain unclear. LAB often produce bacteriocins, antimicrobial peptides that antagonize other bacteria, but their role within LAB communities is not fully understood. This stu

SUBMITTER: Teso-Perez C 

PROVIDER: S-EPMC11750935 | biostudies-literature | 2025 Jan

REPOSITORIES: biostudies-literature