Mayo Baltasar, Rodríguez Javier, Vázquez Lucía, Flórez Ana Belén
Departamento de Microbiología y Bioquímica, Instituto de Productos Lácteos de Asturias (IPLA), Consejo Superior de Investigaciones Científicas (CSIC), Paseo Río Linares s/n, 33300 Villaviciosa, Spain.
Foods. 2021 Mar 12;10(3):602. doi: 10.3390/foods10030602.
The cheese microbiota comprises a consortium of prokaryotic, eukaryotic and viral populations, among which lactic acid bacteria (LAB) are majority components with a prominent role during manufacturing and ripening. The assortment, numbers and proportions of LAB and other microbial biotypes making up the microbiota of cheese are affected by a range of biotic and abiotic factors. Cooperative and competitive interactions between distinct members of the microbiota may occur, with rheological, organoleptic and safety implications for ripened cheese. However, the mechanistic details of these interactions, and their functional consequences, are largely unknown. Acquiring such knowledge is important if we are to predict when fermentations will be successful and understand the causes of technological failures. The experimental use of "synthetic" microbial communities might help throw light on the dynamics of different cheese microbiota components and the interplay between them. Although synthetic communities cannot reproduce entirely the natural microbial diversity in cheese, they could help reveal basic principles governing the interactions between microbial types and perhaps allow multi-species microbial communities to be developed as functional starters. By occupying the whole ecosystem taxonomically and functionally, microbiota-based cultures might be expected to be more resilient and efficient than conventional starters in the development of unique sensorial properties.
奶酪微生物群由原核生物、真核生物和病毒群体组成，其中乳酸菌（LAB）是主要成分，在奶酪制作和成熟过程中发挥着重要作用。构成奶酪微生物群的乳酸菌和其他微生物生物型的种类、数量和比例受一系列生物和非生物因素影响。微生物群不同成员之间可能会发生合作和竞争相互作用，这对成熟奶酪的流变学、感官特性和安全性都有影响。然而，这些相互作用的机制细节及其功能后果在很大程度上尚不清楚。如果我们要预测发酵何时会成功并理解技术失败的原因，获取此类知识很重要。“合成”微生物群落的实验性应用可能有助于阐明不同奶酪微生物群组成部分的动态变化及其相互作用。虽然合成群落无法完全重现奶酪中的天然微生物多样性，但它们有助于揭示微生物类型之间相互作用的基本原理，或许还能开发出多物种微生物群落作为功能性发酵剂。通过在分类学和功能上占据整个生态系统，基于微生物群的培养物在形成独特感官特性方面可能比传统发酵剂更具弹性和效率。
