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This study aimed at determining if microbial diversity can be an asset to guarantee the microbial safety of raw milk cheeses. Our results show  that microbial consortia from the surface of raw  milk cheeses can self-protect against Listeria monocytogenes. Indeed, 10 complex  microbial consortia among 34 tested from the  surfaces of raw milk Saint-Nectaire cheeses were particularly effective for reducing the growth of L. monocytogenes on cheese  surfaces in comparison of a commercial ripening culture, despite the high pH  values on the surfaces. One of these consortia (TR15) was selected and  propagated on cheese surfaces to create a collection of strains belonging to  lactic acid bacteria, Gram-positive and catalase-positive bacteria,  Gram-negative bacteria and yeasts. On the surfaces of uncooked cheeses, defined  consortia consisting of combinations of several isolates from this collection  displayed weaker antagonist activity against L. monocytogenes than the complex  consortium TR15. The results from plate counting and analysis by single strand  conformation polymorphism (SSCP) converged to show that microbial dynamics in cheeses TR15 differed from that of  the defined consortia. TR15 cheeses had the highest levels of cultivable  lactobacilli and leuconostocs. Their SSCP profiles were the richest in peaks and  were characterised by the presence of Marinilactibacillus psychrotolerans,  Carnobacterium mobile, Arthrobacter nicotianae or A. arilaitensis, Arthrobacter  ardleyensis or A. bergerei and Brachybactrerium sp. Further investigation will  be necessary to gain a better understanding of the microbial interactions involved in inhibiting L. monocytogene

Is microbial diversity an asset for inhibitingListeria monocytogenesin raw milk cheeses?