ena-STUDY-INRAE-02-04-2021-15:20:20:158-721
Amplicon sequencing data for publication : Lactic starter dose shapes S. aureus and STEC O26:H11 growth, and bacterial community patterns in raw milk uncooked pressed cheeses.
Lactic starters massively added in raw milk cheese production processes to manage sanitary risk could be detrimental to microbial diversity. Adjusting lactic starter to the necessary and sufficient dose, could be a lever to manage sanitary risks, while promoting microbial diversity. We investigated the impacts of varying thermophilic lactic starter doses (the recommended one as x1, a x0.1 lower and a x2 higher) in model uncooked pressed cheeses, on the acidification, the growth of Staphylococcus aureus and Shigatoxin-producing Escherichia coli (STEC) O26:H11, and the bacterial community patterns.
Lactic starters massively added in raw milk cheese production processes to manage sanitary risk could be detrimental to microbial diversity. Adjusting lactic starter to the necessary and sufficient dose, could be a lever to manage sanitary risks, while promoting microbial diversity. We investigated the impacts of varying thermophilic lactic starter doses (the recommended one as x1, a x0.1 lower and a x2 higher) in model uncooked pressed cheeses, on the acidification, the growth of Staphylococcus aureus and Shigatoxin-producing Escherichia coli (STEC) O26:H11, and the bacterial community patterns.