Chapter 6 - Traditional Mediterranean cheeses: Lactic acid bacteria populations and functional traits

Abstract

Cheese is part of the Mediterranean diet, as a source of protein. Cheese is a dairy product, produced through the coagulation of casein mainly from the milk of cows, sheep, and goats. Traditional Mediterranean cheeses come from Mediterranean countries, such as Portugal, Spain, France, Italy, Greece, Cyprus, Tunisia, or Morocco. Cheese production is based on the ability of lactic acid bacteria (LAB) to ferment the sugars present in milk, thus producing lactic acid together with aroma and taste compounds that give fermented cheeses their distinctive flavors. Former-Lactobacillus, Enterococcus, Lactococcus, Leuconostoc, among others, are the main LAB genera recovered from traditional Mediterranean cheeses. Furthermore, LAB release bacteriocins and other inhibitory compounds, which contribute to food preservation due to their antimicrobial properties. The preservation of the Mediterranean cheese-making heritage and the valorization of Mediterranean cheeses include the characterization of local thistle varieties and the isolation and selection of autochthonous starter cultures.