Objective
Little is known about the microbial ecology of the surface flora, which develops on smear cheeses during ripening, and which is composed of several different bacteria and yeasts. Such cheeses support growth of listeria and have been implicated in listeriosis. This has obvious implications for the health of Consumers.
In this proposal we will:
1) characterise the surface microflora (both yeast and bacteria) of five European smear-ripened cheeses, Limburger, Reblochon, Livarot, Tilsit and Gubbeen using established, chemotaxonomic and molecular methods. It is expected that several new taxa of yeast and bacteria will be described.
2) identify strains of yeast which have anti-listerial activity and which do not inhibit the growth of the bacteria in the smear and
3)Show that they are useful in controlling the growth of listeria in commercial cheese production, without affecting flavour.
Fields of science
Call for proposal
Data not availableFunding Scheme
CSC - Cost-sharing contractsCoordinator
30 Fermoy
Ireland
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Participants (11)
6200 Jenbach
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9000 Gent
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78850 Thiverval-grignon
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01060 Bourg En Bresse
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83512 Wasserburg Am Inn
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14000 Caen
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74230 Manigod (Thones)
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85350 Freising
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6300 Woergl
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Caen
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NE1 7RU Newcastle Upon Tyne
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