In a recent study, researchers from the UK have uncovered the complex microbial interactions that contribute to the flavor of cheddar cheese. With the help of sophisticated DNA sequencing techniques, the team identified a range of bacteria that help give cheddar cheese its unique taste. Among them were various species of lactic acid bacteria, which are known to produce flavor compounds. The team also identified a range of other bacteria, including yeast and mould, that play a role in the flavor development of the cheese. These findings provide a better understanding of the microbial ecosystem that contributes to the flavor of cheddar cheese, and could lead to the development of novel methods for improving cheese production.

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source: Phys.org