ArticlePloS one2014
A selected core microbiome drives the early stages of three popular italian cheese manufactures.
Article in PloS one, 2014. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 42 papers.
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42 citing papers in PubMed, 1,403 citations in OpenAlex.
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- Exploring diversity and functional contribution of the microbiome of traditional Italian dry-cured hams.Current research in microbial sciences · 2025Article
- Metagenomic Insights into the Taxonomic and Functional Features of Traditional Fermented Milk Products from Russia.Microorganisms · 2023Article
- Analysing the dynamics of the bacterial community in pozol, a Mexican fermented corn dough.Microbiology (Reading, England) · 2023Article
- Distinct Bacterial Communities in São Jorge Cheese with Protected Designation of Origin (PDO).Foods (Basel, Switzerland) · 2023Article
- Universal drivers of cheese microbiomes.iScience · 2023Article
- An Insight into Goat Cheese: The Tales of Artisanal and Industrial Gidotyri Microbiota.Microorganisms · 2023Article
- Selective enrichment of the raw milk microbiota in cheese production: Concept of a natural adjunct milk culture.Frontiers in microbiology · 2023Article
- The microbiota of Mozzarella di Bufala Campana PDO cheese: a study across the manufacturing process.Frontiers in microbiology · 2023Article
- Insights on the bacterial composition of Parmigiano Reggiano Natural Whey Starter by a culture-dependent and 16S rRNA metabarcoding portrait.Scientific reports · 2022Article
- Extensive diversity and rapid turnover of phage defense repertoires in cheese-associated bacterial communities.Microbiome · 2022Article
- Comparison of the Microbiome of Artisanal Homemade and Industrial Feta Cheese through Amplicon Sequencing and Shotgun Metagenomics.Microorganisms · 2022Article
- High-throughput qPCR and 16S rRNA gene amplicon sequencing as complementary methods for the investigation of the cheese microbiota.BMC microbiology · 2022Article
- Omics Approaches to Assess Flavor Development in Cheese.Foods (Basel, Switzerland) · 2022Review
- The Microbiota of Grana Padano Cheese. A Review.Foods (Basel, Switzerland) · 2021Review
- Bacterial Succession through the Artisanal Process and Seasonal Effects Defining Bacterial Communities of Raw-Milk Adobera Cheese Revealed by High Throughput DNA Sequencing.Microorganisms · 2020Article
- Phylotype-Level Characterization of Complex Communities of Lactobacilli Using a High-Throughput, High-Resolution Phenylalanyl-tRNA Synthetase (Applied and environmental microbiology · 2020Article
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Authors and funding
5 authors at 2 institutions in 1 country.
Funding
No grant is acknowledged in the PubMed record.
Abstract
Mozzarella (M), Grana Padano (GP) and Parmigiano Reggiano (PR) are three of the most important traditional Italian cheeses. In the three cheese manufactures the initial fermentation is carried out by adding natural whey cultures (NWCs) according to a back-slopping procedure. In this study, NWCs and the corresponding curds from M, GP and PR manufactures were analyzed by culture-independent pyrosequencing of the amplified V1-V3 regions of the 16S rRNA gene, in order to provide insights into the microbiota involved in the curd acidification. Moreover, culture-independent high-throughput sequencing of lacS gene amplicons was carried out to evaluate the biodiversity occurring within the S. thermophilus species. Beta diversity analysis showed a species-based differentiation between GP-PR and M manufactures indicating differences between the preparations. Nevertheless, all the samples shared a naturally-selected core microbiome, that is involved in the curd acidification. Type-level variability within S. thermophilus species was also found and twenty-eight lacS gene sequence types were identified. Although lacS gene did not prove variable enough within S. thermophilus species to be used for quantitative biotype monitoring, the possibility of using non rRNA targets for quantitative biotype identification in food was highlighted.
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