Effect of processing technology on the biodiversity of the Bacterial flora of an Industrial cheese camembert soft type

Abstract

Industrial cheese production involves the use of a diversified microbiota composed of a natural endogenous microbial population provided by the milk and the other exogenous by a complementary seeding of ferments selected according to the technology used by the cheesemaker.This paper aims to characterize the bacterial microbiota of two kinds of industrial soft cheese of traditional and stabilized type, and their biodiversity during ripening .Identification of the bacterial flora of refining in selective environments, followed by the phenotypic identification of the milk isolates by API galleries. Changes in levels of cultivable populations of each species are controlled by the enumeration of viable cells expressed in cfu/g of cheese. It has been proven that the dominance of bacterial species varies with the time of ripenin. All along the refining; 08 species have been identified phenotypically Brevi bacteriums, Lactic enterococci, Lactobacillus, the lactococci, the Leuconostocs, the micrococci, the Pediocoques and Lactic streptococci Langue source Tout au long de l’affinage ;08 espèces ont été identifiées phénotypiquement des brevibactériums ,des entérocoques lactiques, des lactobacilles , des lactocoques, des leuconostocs , des microcoques , des pédiocoques et des streptocoques lactiques. We have observed sequential growth of some bacterial groups, compared to others in which the acidifying flora is minor and to halotolerant flora reported by the majority of milk at the end of ripening. The preservation of this bacterial population that guarantees the richness and sensory diversity of the industrial cow’s milk cheeses also depends on the period of lactation and the applied processing technology.