Integrative analysis of microbial dynamics, physicochemical changes, and volatile compound formation during ripening of cheese ‘Queso de la Serena’ PDO.

This study investigated the effects of producer and ripening on the quality of ‘Queso de la Serena’ PDO and their relationships with the bacterial community. Cheeses from three producers were characterised through microbiological, physicochemical, volatile compound, sensory, and texture analyses. Ripening was marked by dominance of lactic acid bacteria, progressive acidification, moisture loss, and increases in proteolysis, lipolysis, amino acids, biogenic amines, and aroma compounds. Principal component analysis showed that differences in proteolysis and aroma development mainly explained producer-related variability. Producer B showed the most advanced ripening profile, characterised by intense proteolysis, lipolysis, and volatile compound production, whereas producer C had higher moisture, pH, and Enterobacteriaceae counts, indicating a less advanced ripening profile. Correlation analyses identified Lactobacillus as a key genus positively associated with proteolysis, lipolysis, and volatile compounds. In contrast, Pseudomonas was associated with less mature physicochemical conditions. Despite the observed heterogeneity, all cheeses achieved high consumer acceptability. These findings highlight the central role of the microbiota in shaping cheese quality and identify potential microbial and biochemical markers for optimising manufacturing practices within the PDO framework. Although these markers require further validation, they may help improve production consistency while preserving the identity of ‘Queso de la Serena’ cheese.