Microbes in Cheese: Isolation, Molecular Detection and Characterization

Dear Colleagues,

Microorganisms play a fundamental role in cheese. Thanks to their metabolic activities, which take place both during production and ripening, they are involved in defining the quality and safety of the finished product. In addition, many microbial groups help promote health through the production of bioactive molecules, which either accumulate directly in the cheese or are the result of the transformation of its main milk components (sugars, proteins, and fats). Therefore, cheeses (especially artisanal ones) are a rich and still poorly explored source of useful microorganisms, which can be applied as both primary starters and secondary cultures. The isolation, molecular detection, and characterization of cheese-associated microorganisms (particularly the lactic acid bacteria) may have important implications for the dairy industry, which is continuously searching for new candidate strains for product diversification and process implementation.

Dr. Giorgio Giraffa
Guest Editor

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