Lactococcus

1 article

Artisan cheeses on a wooden table with a subtle overlay of glowing microscopic bacteria, illustrating the science behind their flavors.

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