ArticleFrontiers in microbiology2013
Nucleic acid-based approaches to investigate microbial-related cheese quality defects.
Article in Frontiers in microbiology, 2013. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 20 papers.
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Who cites it
20 citing papers in PubMed.
- Quantitative risk assessment of antimicrobial resistance exposure among farmers through indirect water reuse for irrigation.Journal of water and health · 2026Article
- Decarboxylase activity of the non-starter lactic acid bacteriumApplied and environmental microbiology · 2024Article
- The Microbial Diversity on the Surface of Smear-Ripened Cheeses and Its Impact on Cheese Quality and Safety.Foods (Basel, Switzerland) · 2024Review
- Universal drivers of cheese microbiomes.iScience · 2023Article
- Effective microbial molecular diagnosis of periodontitis-related pathogen Porphyromonas gingivalis from salivary samples using rgpA gene.Genomics & informatics · 2022Article
- A qRT-PCR Method Capable of Quantifying Specific Microorganisms Compared to NGS-Based Metagenome Profiling Data.Microorganisms · 2022Article
- Lactic Starter Dose ShapesMicroorganisms · 2021Article
- Microbiota Assessments for the Identification and Confirmation of Slit Defect-Causing Bacteria in Milk and Cheddar Cheese.mSystems · 2021Article
- Analysis of the Bacterial Diversity of Paipa Cheese (a Traditional Raw Cow's Milk Cheese from Colombia) by High-Throughput Sequencing.Microorganisms · 2020Article
- High Throughput Sequencing Technologies as a New Toolbox for Deep Analysis, Characterization and Potentially Authentication of Protection Designation of Origin Cheeses?International journal of food science · 2019Review
- A reassessment of the safety profile of monoamine oxidase inhibitors: elucidating tired old tyramine myths.Journal of neural transmission (Vienna, Austria : 1996) · 2018Review
- The role of the surface smear microbiome in the development of defective smear on surface-ripened red-smear cheese.AIMS microbiology · 2018Article
- The Impact ofFrontiers in microbiology · 2017Article
- Metatranscriptomics reveals temperature-driven functional changes in microbiome impacting cheese maturation rate.Scientific reports · 2016Article
- High-throughput DNA sequencing to survey bacterial histidine and tyrosine decarboxylases in raw milk cheeses.BMC microbiology · 2015Article
- Temporal and spatial differences in microbial composition during the manufacture of a continental-type cheese.Applied and environmental microbiology · 2015Article
- The Prevalence and Control of Bacillus and Related Spore-Forming Bacteria in the Dairy Industry.Frontiers in microbiology · 2015Review
- Growth and location of bacterial colonies within dairy foods using microscopy techniques: a review.Frontiers in microbiology · 2015Review
- Dynamics of bacterial communities during the ripening process of different Croatian cheese types derived from raw ewe's milk cheeses.PloS one · 2013Article
- Microbiota of table olive fermentations and criteria of selection for their use as starters.Frontiers in microbiology · 2013Article
Corrections and comments
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Authors and funding
5 authors.
Funding
No grant is acknowledged in the PubMed record.
Abstract
The microbial profile of cheese is a primary determinant of cheese quality. Microorganisms can contribute to aroma and taste defects, form biogenic amines, cause gas and secondary fermentation defects, and can contribute to cheese pinking and mineral deposition issues. These defects may be as a result of seasonality and the variability in the composition of the milk supplied, variations in cheese processing parameters, as well as the nature and number of the non-starter microorganisms which come from the milk or other environmental sources. Such defects can be responsible for production and product recall costs and thus represent a significant economic burden for the dairy industry worldwide. Traditional non-molecular approaches are often considered biased and have inherently slow turnaround times. Molecular techniques can provide early and rapid detection of defects that result from the presence of specific spoilage microbes and, ultimately, assist in enhancing cheese quality and reducing costs. Here we review the DNA-based methods that are available to detect/quantify spoilage bacteria, and relevant metabolic pathways in cheeses and, in the process, highlight how these strategies can be employed to improve cheese quality and reduce the associated economic burden on cheese processors.
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Registered trials
Read under generation 80e0d062 · epoch 390. Bibliography from PubMed, PubMed Central and OpenAlex; grants from NIH RePORTER; trial links from ClinicalTrials.gov; estimates, votes and beliefs from the OpenQuestion graph.