Hafnia alvei effects on cheese compounds have been studied recently. It can modulate the microbiota and favors the growth of other species involved on the flavor’s compounds production. The Serrano cheese has a strong flavor but, until recently, the substances responsible for them were not fully identified, as well as their microbiota. This communication aims to inform the first identification of this microorganism in Serrano cheese. The study analyzed cultivable microbiota of nine samples of Serrano cheese. There were identified 59 microorganisms from 13 different species. One of them was H.alvei, detected in two different samples of Serrano cheese

Keywords : Serrano Cheese, Hafnia Alvei, Flavor