Zenbateraino eragiten diote bakterio-komunitateek esne gordineko gazten kalitateari eta kaltegabetasunari?: Idiazabal gaztaren kasua

Abstract

The microbiota of raw milk cheeses is considered essential, since it affects the quality and safety of the cheese. However, there is little information in this regard. In this study, we analysed how the bacterial composition of Idiazabal cheese changed during ripening and its relationship with gross composition and free fatty acids (FFAs), in terms of quality and aroma; and with biogenic amines (BAs), in terms of toxicity. The ripening time and the evolution of gross composition favoured the predominance of lactic acid bacteria. These were associated with the release of FFAs, and some, with the synthesis of BAs. Environmental and non-desirable bacteria, on the other hand, were inhibited during ripening. These were related to the degradation of BAs and it was observed that FFAs inhibited their growth.