Mérilie Gagnon

Phenotypic and genotypic characterization of lactic bacteria isolated from silages and raw milk

In Quebec, Cheddar is of great economic importance. It is essential to avoid losses associated with the development of unsuitable organoleptic characteristics. These properties are modulated by cheese microbiota, including secondary flora. Lactic bacteria, particularly the Lactobacilli, greatly involved in the production of volatile compounds could originate from silage. Considering that many metabolic characteristics are strain dependent, the aim of the study is to evaluate the heat resistance of various lactobacilli associated with silage and their contribution to the production of volatile compounds during the production of Cheddar cheese. The project will allow a better understanding of the impact of lactobacilli from silage eventually transferred to cheese milk and readjust the choices related to milk for Cheddar making.