Background

Cheeses are inherently microbiologically and biochemically dynamic. Numerous biotic and abiotic drivers govern the establishment and assembly of a core microbiota in cheese, which, for internally-ripened cheeses, having an intermediate to long period of ripening, consists of starter and non-starter lactic acid bacteria (SLAB and NSLAB). The management of this dynamic ecosystem has to consider this core as a super-organism, which results from the sums of microbial metabolisms and interactions among individual microbes.

Scope and approach

This review focuses on all presumptive drivers, raw and pasteurized milk, farming system and house microbiota, and intrinsic and extrinsic factors during cheese manufacture and ripening, which qualitatively and mainly depending on the farm management system and cheese variety may influence the populations of SLAB and NSLAB. The interactions between these two microbial groups are described also.

Key findings and conclusions

The cheese ecosystem shows a variable flux of its core microbiota from milking through manufacture to ripening. Many and diverse drivers establish and assembly the lactic acid bacteria biota. If such drivers are efficient to guarantee microbial and cheese diversities, on the other hand, their control is the fundamental pre-requisite to synchronize and balance microbiological events. The methodological approaches (e.g., omics techniques and integrated system biology) have markedly improved to concretize this ambitious goal. Facing and improving the knowledge on the main drivers, the current step should focus on a unique puzzle of coexisting species/biotypes likely a super-organism, whose guide has to consider all casehardened microbial elements.

中文翻译：

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在奶酪中建立和组装乳酸菌生物群的驱动程序

背景

奶酪具有固有的微生物和生化动力学特性。许多生物和非生物驱动因素控制着奶酪中核心菌群的建立和组装，对于内部成熟的奶酪，具有中等至长时间的成熟期，其内部由发酵菌和非发酵菌乳酸菌（SLAB和NSLAB）组成。这个动态生态系统的管理必须将此核心视为超级生物，这是微生物新陈代谢和各个微生物之间相互作用的总和。

范围和方法

这篇综述着重于所有推定的驱动因素，原料和巴氏灭菌的牛奶，耕作系统和房屋微生物群，以及奶酪制造和成熟过程中的内在和外在因素，这些因素定性且主要取决于农场管理系统和奶酪品种可能会影响SLAB和SLAB的数量。 NSLAB。还描述了这两个微生物群之间的相互作用。

主要发现和结论

奶酪生态系统显示出从挤奶到生产再到成熟的核心微生物群的变化通量。许多不同的驱动因素建立并组装了乳酸菌生物群。另一方面，如果此类驱动程序有效地保证了微生物和奶酪的多样性，则其控制是同步和平衡微生物事件的基本前提。方法论方法（例如组学技术和集成系统生物学）已得到显着改进，以具体化这一宏伟目标。面对并提高有关主要驱动因素的知识，当前步骤应着重于物种/生物型可能是超级生物共存的独特难题，其指南必须考虑所有经过表面硬化的微生物元素。