Bacterial communities of the traditional raw ewe's milk cheese “Torta del Casar” made without the addition of a starter

摘要: Abstract The objective of this work was to study the growth and development fortuitous flora food pathogens in traditional Spanish cheese “Torta del Casar”. Sixteen batches Casar” were manufactured from same unpasteurized Merino ewe's milk, using Cynara cardunculus L. rennets, corresponding 16 plants, one for each batch. cheeses classified based on their texture spreadability analysis data (TSA) into four clusters, very creamy not cheeses. Although there no differences between counts different microbial groups clusters cheese, microorganism isolated did differ especially Group 1 cluster (less cheese) 4 (creamiest cheese), with most notable isolates latter being a LAB Lactococcus lactis subsp. cremoris, enterobacteria Serratia proteamaculans Enterococcus devriesei. Pathogen similar all Small found some (Listeria spp. Salmonella spp.) which may have been due interference autochthonous microbiota. Indeed, microbiota appears influence them.