Ripening conditions: A tool for the control of Listeria monocytogenes in uncooked pressed type cheese

► Ripening conditions can control L. monocytogenes in uncooked pressed type cheese. ► Antilisterial activity of a consortium enhanced by ripening at 13 °C rather than 9 °C. ► Listeria growth also reduced by lowering relative humidity from 97 to 93%. ► Inhibition correlated with higher count of Lactobacillus and lactate production.