ArticleApplied and environmental microbiology2015
Temporal and spatial differences in microbial composition during the manufacture of a continental-type cheese.
Article in Applied and environmental microbiology, 2015. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 26 papers.
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Who cites it
26 citing papers in PubMed.
- Metataxonomic profiling of microbial communities and metabolic analyses of the traditional Spanish raw cow's milk cheese 'Casín' from manufacture to ripening.Frontiers in microbiology · 2025Article
- The Microbial Diversity on the Surface of Smear-Ripened Cheeses and Its Impact on Cheese Quality and Safety.Foods (Basel, Switzerland) · 2024Review
- Molecular characterization of Vibrio species isolated from dairy and water samples.Scientific reports · 2023Article
- The rotation of primary starter culture mixtures results in batch-to-batch variations during Gouda cheese production.Frontiers in microbiology · 2023Article
- The Application of Metagenomics to Study Microbial Communities and Develop Desirable Traits in Fermented Foods.Foods (Basel, Switzerland) · 2022Review
- Analysis of Microbiota Persistence in Quebec's Terroir Cheese Using a Metabarcoding Approach.Microorganisms · 2022Article
- Nonstarter Bacterial Communities in Aged Cheddar Cheese: Patterns on Two Timescales.Applied and environmental microbiology · 2022Article
- Microorganisms present in artisanal fermented food from South America.Frontiers in microbiology · 2022Review
- Lactic Starter Dose ShapesMicroorganisms · 2021Article
- Changes in the analysis of temporal community dynamics data: a 29-year literature review.PeerJ · 2021Article
- Article
- Genomic profiling of bacterial and fungal communities and their predictive functionality during pulque fermentation by whole-genome shotgun sequencing.Scientific reports · 2020Article
- Analysis of the Bacterial Diversity of Paipa Cheese (a Traditional Raw Cow's Milk Cheese from Colombia) by High-Throughput Sequencing.Microorganisms · 2020Article
- Evolution of Bacterial Communities, Physicochemical Changes and Sensorial Attributes of Natural Whole and Cracked Picual Table Olives During Spontaneous and Inoculated Fermentation.Frontiers in microbiology · 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
- Metagenomics of pasteurized and unpasteurized gouda cheese using targeted 16S rDNA sequencing.BMC microbiology · 2018Article
- Bacterial community assembly from cow teat skin to ripened cheeses is influenced by grazing systems.Scientific reports · 2018Article
- Sequencing of the Cheese Microbiome and Its Relevance to Industry.Frontiers in microbiology · 2018Review
- Impacts of Seasonal Housing and Teat Preparation on Raw Milk Microbiota: a High-Throughput Sequencing Study.Applied and environmental microbiology · 2017Article
- Bacterial microbiota of Kazakhstan cheese revealed by single molecule real time (SMRT) sequencing and its comparison with Belgian, Kalmykian and Italian artisanal cheeses.BMC microbiology · 2017Article
Corrections and comments
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Authors and funding
6 authors.
Funding
No grant is acknowledged in the PubMed record.
Abstract
We sought to determine if the time, within a production day, that a cheese is manufactured has an influence on the microbial community present within that cheese. To facilitate this, 16S rRNA amplicon sequencing was used to elucidate the microbial community dynamics of brine-salted continental-type cheese in cheeses produced early and late in the production day. Differences in the microbial composition of the core and rind of the cheese were also investigated. Throughout ripening, it was apparent that cheeses produced late in the day had a more diverse microbial population than their early equivalents. Spatial variation between the cheese core and rind was also noted in that cheese rinds were initially found to have a more diverse microbial population but thereafter the opposite was the case. Interestingly, the genera Thermus, Pseudoalteromonas, and Bifidobacterium, not routinely associated with a continental-type cheese produced from pasteurized milk, were detected. The significance, if any, of the presence of these genera will require further attention. Ultimately, the use of high-throughput sequencing has facilitated a novel and detailed analysis of the temporal and spatial distribution of microbes in this complex cheese system and established that the period during a production cycle at which a cheese is manufactured can influence its microbial composition.
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Registered trials
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