ArticleScientific reports2018
Bacterial community assembly from cow teat skin to ripened cheeses is influenced by grazing systems.
Article in Scientific reports, 2018. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 47 papers.
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Who cites it
47 citing papers in PubMed.
- Dynamic changes in the hindgut bacterial community of pre-weaning crossbred beef calves in a pasture-based system.Microbiology spectrum · 2026Article
- One Health Investigation of Stage-Dependent Antimicrobial Resistance Patterns Across Intermediate and Ripened Dairy Matrices: The Tyrovolia-Kopanisti Paradigm.Microorganisms · 2026Article
- Lactobacilli biology, applications and host interactions.Nature reviews. Microbiology · 2026Review
- Integrated microbial and proteomic analysis elucidates quality degradation mechanisms of fresh milk through the industrial processing stage.Food chemistry: X · 2025Article
- Effects of Drinking Water Quality Parameters on Egyptian Cattle Farm Performance Indicators.Veterinary medicine and science · 2025Article
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- Feeding Cows with Olive Cake Enriched in Polyphenols Improves the Sustainability and Enhances the Nutritional and Organoleptic Features of Fresh Caciocavallo Cheese.Foods (Basel, Switzerland) · 2024Article
- Serial fermentation in milk generates functionally diverse community lineages with different degrees of structure stabilization.mSystems · 2024Article
- Deciphering Rind Color Heterogeneity of Smear-Ripened Munster Cheese and Its Association with Microbiota.Foods (Basel, Switzerland) · 2024Article
- The impact of kit, environment, and sampling contamination on the observed microbiome of bovine milk.mSystems · 2024Article
- Bovine milk microbiota: Key players, origins, and potential contributions to early-life gut development.Journal of advanced research · 2024Review
- Article
- Seasonal and geographical impact on the Irish raw milk microbiota correlates with chemical composition and climatic variables.mSystems · 2024Article
- Conditioner application improves bedding quality and bacterial composition with potential beneficial impacts for dairy cow's health.Microbiology spectrum · 2024Article
- Utility of dairy microbiome as a tool for authentication and traceability.Open life sciences · 2024Review
- Tracking the microbial communities from the farm to the processing facility of a washed-rind cheese operation.Frontiers in microbiology · 2024Article
- A comprehensive, large-scale analysis of "terroir" cheese and milk microbiota reveals profiles strongly shaped by both geographical and human factors.ISME communications · 2024Article
- Microbial Dynamics during labneh Ambaris Production in Earthenware Jars.Foods (Basel, Switzerland) · 2023Article
- Microbiota and Resistome Analysis of Colostrum and Milk from Dairy Cows Treated with and without Dry Cow Therapies.Antibiotics (Basel, Switzerland) · 2023Article
Corrections and comments
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Authors and funding
8 authors.
Funding
No grant is acknowledged in the PubMed record.
Abstract
The objectives of this study were to explore bacterial community assembly from cow teat skin to raw milk cheeses and to evaluate the role of farming systems on this assembly using 16S rRNA gene high-throughput sequencing. The two grazing systems studied (extensive vs. semi-extensive) had a greater effect on the microbiota of cow teat skin than on that of raw milks and cheeses. On teat skin, the relative abundance of several taxa at different taxonomic levels (Coriobacteriia, Bifidobacteriales, Corynebacteriales, Lachnospiraceae, Atopobium, and Clostridium) varied depending on the grazing system and the period (early or late summer). In cheese, the abundance of sub-dominant lactic acid bacteria (LAB) varied depending on the grazing system. Overall, 85% of OTUs detected in raw milks and 27% of OTUs detected in ripened cheeses were also found on cow teat skin. Several shared OTUs were assigned to taxa known to be involved in the development of cheese sensory characteristics, such as Micrococcales, Staphylococcaceae, and LAB. Our results highlight the key role of cow teat skin as a reservoir of microbial diversity for raw milk, and for the first time, that cow teat skin serves as a potential source of microorganisms found in raw-milk cheeses.
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