ArticleHeliyon2017
Microbiological and biochemical aspects of inland Pecorino Abruzzese cheese.
Article in Heliyon, 2017. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 3 papers.
What it found
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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
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Who cites it
3 citing papers in PubMed, 16 citations in OpenAlex.
- Bioprotective Effect of a Bacteriocin-ProducingAntibiotics (Basel, Switzerland) · 2026Article
- Elucidation of the initial bacterial community of Ezine PDO cheese using next-generation sequencing.Archives of microbiology · 2022Article
- Influence of Environmental and Productive Factors on the Biodiversity of Lactic Acid Bacteria Population from Sheep Milk.Animals : an open access journal from MDPI · 2020Article
Corrections and comments
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Authors and funding
5 authors at 1 institution in 1 country.
Funding
No grant is acknowledged in the PubMed record.
Abstract
Little is known on physicochemical and biochemical characteristics of "Pecorino" Abruzzese cheese in L'Aquila province, an artisanal cheese produced from ewe raw full-cream milk. Three batches of inland "Pecorino" Abruzzese cheese were examined for microbiological, compositional, biochemical and sensory characteristics at the aim of isolating and storing in a bacterial collection, indigenous strain to preserve the microbial biodiversity present in this cheese, to a possible definition of a PDO. Cheese samples from three dairies, at different stages of production were collected and 148 colonies were characterized. Physicochemical assays, species-specific PCR and 16S rRNA gene sequencing revealed that the majority of the lactic acid bacteria (LAB) isolates were
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Registered trials
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