Peculiarity interaction between microorganisms due to Portuguese fermented cheeses ripening time

There were investigated Serpa, Serra da Estrela and analogical Portuguese cheeses. Researches have been done in Porto Catholic Biotechnological University, in a cheese factory - Idanha a Nova village, at the University of Lisbon. Serpa and Serra da Estrela cheeses were investigated by doing chemical, microbiological and sensory analyses. There were isolated 116 lactic acid bacteria (LAB) strains in a cheese factory of Idanha a Nova and selected 4 LAB strains with the best inhibitory activity against 4 control pathogens: Serratia sp., S. aureus, E. coli and L. inoccua. LAB strains were identified as Lactobacillus brevis and Lactobacillus curvatus. The antimicrobial compound`s heat, enzym resistance and HPLC analyses have been done. The amount of microorganism intensity at different stages of cheeses ripeness has been observed and there were established that lactic acid bacterias were dominated due to all maturating time. The amount of Enterobacteriaceae, Pseudomonas spp., Staphylococus spp. decreased while cheeses maturing time. The technology of cheese making is responsible for the final product as well as the activity of microorganisms in it