The influence of production and storage condition on microbial interactions in mold ripened cheese and the effect on cheese quality

Mould ripened cheese is a very complex food ecosystem with several microbial interactions in a very heterogenic environment with marked salt and pH-gradients. In addition there are great differences in structure giving varying levels of oxygen and carbon dioxide throughout the cheese.
The purpose of this project is to investigate the how interactions between the most important moulds and yeasts in mould ripened cheese are influenced by physical and chemical composition of the cheese, production parameters and storage conditions. This should make it possible to select fungal starter cultures according to their ability to prevent undesirable microbial growth or participate in desired microbial interaction in mould ripened cheese.
An initial screening and selection of yeasts and moulds from the various stages in the production and storing of Danish blue cheese have been performed. This will be repeated to investigate seasonal variations. A similar investigation of brie and camembert production is initiated. Methods for characterisation of the isolated fungi and studying of their interactions are being optimised and initial test of microbial interaction is being performed.