Food Science
How One Bacterium Feeds a Community: The Microbial Teamwork Behind Cheddar's Flavor
Cheddar cheese flavor emerges from a chain of microbial interactions, where Streptococcus thermophilus donates amino acids essential for Lactococcus growth, and competition within the Lactococcus community prevents off-flavors. This study reveals the complex teamwork behind cheese taste, offering new insights for cheesemakers to engineer desired flavor profiles.
Dr. Lena Hanson·July 8, 2026
