14 Aug 2020 --- A new analysis has provided insights into the microorganisms found in cheese. Researchers at Teagasc and APC Microbiome Ireland SFI Research Centre have outlined the links between microorganisms, specific desirable and undesirable flavors and the arsenal of antimicrobials that starters and other cheese microorganisms produce to preserve cheese naturally. The study has been published in Nature Food and looked specifically at the microbiology of cheeses from around the world.