Evaluation of the Antibacterial and Antifungal Activity of Isolated Bacteria from an Alpine-style Cheese
This explorative study hypothesized that the microbial community in one sample of Alpine Swiss-style cheese has been domesticated to protect itself from contaminants through the production of antibacterial and antifungal molecules. To test the hypothesis, metagenomic analyses were carried out in addition to bacterial isolation. Furthermore, isolated cells and their metabolites were tested for antimicrobial activity against pathogenic bacteria and fungus.