Food microbiologyCheeseBacteriaFungiMicrobiotaAir Microbiology
Microbial community transfers across a pilot ripening cellar are increased by cheese wiping.
Reshad Fantelli, Patricia Battais, Sébastien Theil, Elisa Michel, Mathilde Lacalmontie, Sandrine Jacquenet, Sullivan Lechêne, Christophe Chassard, Philippe Duquenne, Céline Delbès
Published: 202610.1016/j.fm.2025.105006
Abstract
Various biological agents (bacteria, molds, yeasts …) contribute by their metabolic activity to cheese's ripening. Cheese care procedures during ripening, like wiping, may disperse microorganisms from cheese rinds. Chronic inhalation of potential all…
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