ReviewPloS one2015
Overview of a surface-ripened cheese community functioning by meta-omics analyses.
Review in PloS one, 2015. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 35 papers, 1 of them a synthesis that pooled it.
What it found
Each row is one number read from the abstract, on the scale the paper reported it, with its interval. Left of the dashed line favours the treatment, right favours the comparator. Under each row is the sentence it came from. New to these charts? A ten-minute tutorial.
The abstract states no effect estimate the extractor could read, or names no intervention and outcome on the map, so this paper lights no cell and moves no belief. It is still indexed, cited and linked below.
The trial behind it
Trials whose registry record cites this paper, or whose number appears in the abstract. A trial that started after this paper was published is citing it as background, not reporting it.
Neither the registry nor the abstract names a trial number. If this is a trial report, that itself is worth knowing.
Who cites it
35 citing papers in PubMed, 1 synthesis or guideline pooled it.
- Shotgun Metagenomics and Volatilome Profile of the Microbiota of Fermented Sausages.Applied and environmental microbiology · 2018Pooled it
- Cheese and Its Microbes Under the Light of One Health-A Comprehensive Review.Foods (Basel, Switzerland) · 2026Review
- The emerging roles of non-Saccharomyces yeasts in fermented foods and human health.FEMS yeast research · 2025Review
- Investigation of Freezing and Freeze-Drying for Preserving and Re-Using a Whole Microbial Cheese Community.Foods (Basel, Switzerland) · 2024Article
- Mechanisms of bioleaching: iron and sulfur oxidation by acidophilic microorganisms.Essays in biochemistry · 2023Review
- Taxonomy, Sequence Variance and Functional Profiling of the Microbial Community of Long-Ripened Cheddar Cheese Using Shotgun Metagenomics.Microorganisms · 2023Article
- Microbial Succession in the Cheese Ripening Process-Competition of the Starter Cultures and the Microbiota of the Cheese Plant Environment.Microorganisms · 2023Article
- Uncovering the Biotechnological Importance ofFoods (Basel, Switzerland) · 2023Review
- Omics Approaches to Assess Flavor Development in Cheese.Foods (Basel, Switzerland) · 2022Review
- Advances in fermented foods revealed by multi-omics: A new direction toward precisely clarifying the roles of microorganisms.Frontiers in microbiology · 2022Review
- Metatranscriptomic Analyses Unravel Dynamic Changes in the Microbial and Metabolic Transcriptional Profiles in Artisanal Austrian Hard-Cheeses During Ripening.Frontiers in microbiology · 2022Article
- Microbial Interactions within the Cheese Ecosystem and Their Application to Improve Quality and Safety.Foods (Basel, Switzerland) · 2021Review
- A Review on the General Cheese Processing Technology, Flavor Biochemical Pathways and the Influence of Yeasts in Cheese.Frontiers in microbiology · 2021Review
- The Genomic Capabilities of Microbial Communities Track Seasonal Variation in Environmental Conditions of Arctic Lagoons.Frontiers in microbiology · 2021Article
- Austrian Raw-Milk Hard-Cheese Ripening Involves Successional Dynamics of Non-Inoculated Bacteria and Fungi.Foods (Basel, Switzerland) · 2020Article
- Meta-analysis of cheese microbiomes highlights contributions to multiple aspects of quality.Nature food · 2020Article
- Assessment of overall microbial community shift during Cheddar cheese production from raw milk to aging.Applied microbiology and biotechnology · 2020Article
- Therapeutic and biotechnological applications of substrate specific microbial aminopeptidases.Applied microbiology and biotechnology · 2020Review
- Attenuated Lactococcus lactis and Surface Bacteria as Tools for Conditioning the Microbiota and Driving the Ripening of Semisoft Caciotta Cheese.Applied and environmental microbiology · 2020Article
- Phenotypic and Genetic Characterization of the Cheese Ripening YeastFrontiers in microbiology · 2020Article
Corrections and comments
PubMed lists nothing against this paper. Absence here is not a guarantee, only a check that was made.
Authors and funding
20 authors.
Funding
No grant is acknowledged in the PubMed record.
Abstract
Cheese ripening is a complex biochemical process driven by microbial communities composed of both eukaryotes and prokaryotes. Surface-ripened cheeses are widely consumed all over the world and are appreciated for their characteristic flavor. Microbial community composition has been studied for a long time on surface-ripened cheeses, but only limited knowledge has been acquired about its in situ metabolic activities. We applied metagenomic, metatranscriptomic and biochemical analyses to an experimental surface-ripened cheese composed of nine microbial species during four weeks of ripening. By combining all of the data, we were able to obtain an overview of the cheese maturation process and to better understand the metabolic activities of the different community members and their possible interactions. Furthermore, differential expression analysis was used to select a set of biomarker genes, providing a valuable tool that can be used to monitor the cheese-making process.
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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.