ArticleApplied and environmental microbiology2015
Coexistence of Lactic Acid Bacteria and Potential Spoilage Microbiota in a Dairy Processing Environment.
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 50 papers.
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Who cites it
50 citing papers in PubMed, 156 citations in OpenAlex.
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- Cheese and Its Microbes Under the Light of One Health-A Comprehensive Review.Foods (Basel, Switzerland) · 2026Review
- Characterizing Environmental Background Microflora and Assessing Their Influence onFoods (Basel, Switzerland) · 2025Article
- Evaluation of Biofilm Production and Antibiotic Resistance/Susceptibility Profiles ofFoods (Basel, Switzerland) · 2025Article
- Method to Study the Survival Abilities of Foodborne Bacterial Pathogens Under Food Processing Conditions.Methods in molecular biology (Clifton, N.J.) · 2025Article
- Article
- Microbiome mapping in dairy industry reveals new species and genes for probiotic and bioprotective activities.NPJ biofilms and microbiomes · 2024Article
- Microbial Evolution in Artisanal Pecorino-like Cheeses Produced from Two Farms Managing Two Different Breeds of Sheep (Comisana and Lacaune).Foods (Basel, Switzerland) · 2024Article
- Highlighting the Microbial Community of Kuflu Cheese, an Artisanal Turkish Mold-Ripened Variety, by High-Throughput Sequencing.Food science of animal resources · 2024Article
- Context matters: environmental microbiota from ice cream processing facilities affected the inhibitory performance of two lactic acid bacteria strains againstMicrobiology spectrum · 2024Article
- A Meta-Analysis of Bacterial Communities in Food Processing Facilities: Driving Forces for Assembly of Core and Accessory Microbiomes across Different Food Commodities.Microorganisms · 2023Review
- Universal drivers of cheese microbiomes.iScience · 2023Article
- Extensive diversity and rapid turnover of phage defense repertoires in cheese-associated bacterial communities.Microbiome · 2022Article
- Nonstarter Bacterial Communities in Aged Cheddar Cheese: Patterns on Two Timescales.Applied and environmental microbiology · 2022Article
- 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
- Microbiota Assessments for the Identification and Confirmation of Slit Defect-Causing Bacteria in Milk and Cheddar Cheese.mSystems · 2021Article
- Yeasts in different types of cheese.AIMS microbiology · 2021Review
- Metagenomic Analysis of Microbial Composition Revealed Cross-Contamination Pathway of Bacteria at a Foodservice Facility.Frontiers in microbiology · 2021Article
- The Cheese Production Facility Microbiome Exhibits Temporal and Spatial Variability.Frontiers in microbiology · 2021Article
Corrections and comments
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Authors and funding
4 authors at 1 institution in 1 country.
Funding
No grant is acknowledged in the PubMed record.
Abstract
Microbial contamination in food processing plants can play a fundamental role in food quality and safety. In this study, the microbiota in a dairy plant was studied by both 16S rRNA- and 26S rRNA-based culture-independent high-throughput amplicon sequencing. Environmental samples from surfaces and tools were studied along with the different types of cheese produced in the same plant. The microbiota of environmental swabs was very complex, including more than 200 operational taxonomic units with extremely variable relative abundances (0.01 to 99%) depending on the species and sample. A core microbiota shared by 70% of the samples indicated a coexistence of lactic acid bacteria with a remarkable level of Streptococcus thermophilus and possible spoilage-associated bacteria, including Pseudomonas, Acinetobacter, and Psychrobacter, with a relative abundance above 50%. The most abundant yeasts were Kluyveromyces marxianus, Yamadazyma triangularis, Trichosporon faecale, and Debaryomyces hansenii. Beta-diversity analyses showed a clear separation of environmental and cheese samples based on both yeast and bacterial community structure. In addition, predicted metagenomes also indicated differential distribution of metabolic pathways between the two categories of samples. Cooccurrence and coexclusion pattern analyses indicated that the occurrence of potential spoilers was excluded by lactic acid bacteria. In addition, their persistence in the environment can be helpful to counter the development of potential spoilers that may contaminate the cheeses, with possible negative effects on their microbiological quality.
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