Table 1.

HTS detection of increase and decrease of microbiota by the action of some influencing factors.

Influencing factor	Cheese type	Increases/decreases	References
Herbs	Irish artisanal	↑Lactobacilli	Quigley et al., 2012
		↓Lactococci
Salt	Irish artisanal	↓Leuconostoc	Quigley et al., 2012
		↓Pseudomonas
Hay (feed to cows)	Caciocavallo	↑Salty, Sour, Umami	Giello et al., 2017
Silage (feed to cows)	Caciocavallo	↑Tenderness and oiliness	Giello et al., 2017
Wooden surfaces	Cotija	↑L. mesenteroides	Escobar-Zepeda et al., 2016
		↑W. paramesenteroides
Temperature & pH	Mozzarella	↑L. lactis	De Filippis et al., 2014
	Grana Padano	↑L. fermentum
	Parmigiano Reggiano	↑S. thermophilus
		↑L. delbrueckii
		↑L. helveticus
Moisture	Brie	↑Galactomyces
	Camembert
	Cloth bound cheddar,	↓Scopulariopsis
	St. Nectaire,	↓Aspergillus	Wolfe et al., 2014
	Tomme de Savoie	↓Actinobacteria
		↓Staphylococcus
Previous evening milk (Stored at 10oC)	Plaisentif	Lactococcus, Lactobacillus and Streptococcus	Dalmasso et al., 2016
Smoking	Herve	↓Enterobacteria	Alegría et al., 2012
Scalding temperature	Dutch-type Cheese	↑Lactobacillus spp.	Porcellato and Skeie, 2016
		↑Leuconostoc spp
Washing of rind	Irish Cheese	↑Lactococci	Quigley et al., 2012
NMC	Italian PDO Cheese	↑S. thermophilus	Parente et al., 2016
		↑L. delbrueckii
NWC	Italian PDO Cheese	↑L. lactis, Lactobacillus fermentum, S. thermophilus, L. delbrueckii and Lactobacillus helveticus	De Filippis et al., 2014
Production practices	Serpa	Yeast population	Gonçalves Dos Santos et al., 2017
↑Temperature	Caciocavallo Silano	↑NSLAB	De Filippis et al., 2016
↓Humidity

Abundance of bacteria in different cheese samples was detected by HST, ↑ (increase) and ↓ (decrease) indicates levels of certain bacteria as influenced by factors stated