Table 1.
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