ArticlemSystems
Omics-Based Insights into Flavor Development and Microbial Succession within Surface-Ripened Cheese.
Article in mSystems. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 34 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.
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Who cites it
34 citing papers in PubMed.
- Optimization of solid-state fermentation process of diets and its effects on growth performance and intestinal function in growing pigs.Animal microbiome · 2026Article
- A microbiome catalog of Chinese traditional artisanal cheeses provides insights into functional and microbial diversity.Nature communications · 2026Article
- Genomic Plasticity and Functional Reweighting Facilitate Microbial Adaptation During the Ripening of Artisanal Goat Cheese.International journal of molecular sciences · 2026Article
- Microbiome and resistome successions in pig carcasses and fresh pork meat throughout slaughtering, processing and shelf-life.Microbiome · 2026Article
- Advances in Shotgun Metagenomics for Cheese Microbiology: From Microbial Dynamics to Functional Insights.Foods (Basel, Switzerland) · 2026Review
- Spatial and functional differentiation of microbial biofilms in a traditional cheese ripening environment.Scientific reports · 2025Article
- Exploring sub-species variation in food microbiomes: a roadmap to reveal hidden diversity and functional potential.Applied and environmental microbiology · 2025Review
- Certain fermented dairy foods as a source of multibiotics and multimetabolites: a comprehensive review.Frontiers in nutrition · 2025Review
- Deciphering Rind Color Heterogeneity of Smear-Ripened Munster Cheese and Its Association with Microbiota.Foods (Basel, Switzerland) · 2024Article
- Article
- The Microbial Diversity on the Surface of Smear-Ripened Cheeses and Its Impact on Cheese Quality and Safety.Foods (Basel, Switzerland) · 2024Review
- Bacterial-fungal interactions promote parallel evolution of global transcriptional regulators in a widespread Staphylococcus species.The ISME journal · 2023Article
- Microbial Succession in the Cheese Ripening Process-Competition of the Starter Cultures and the Microbiota of the Cheese Plant Environment.Microorganisms · 2023Article
- Current Advances in Cheese Microbiology.Foods (Basel, Switzerland) · 2023Article
- Integrated molecular approaches for fermented food microbiome research.FEMS microbiology reviews · 2023Review
- Longitudinal, Multi-Platform Metagenomics Yields a High-Quality Genomic Catalog and Guides anmSystems · 2023Article
- Metagenomic and metaproteomic analyses of microbial amino acid metabolism during Cantonese soy sauce fermentation.Frontiers in nutrition · 2023Article
- The rotation of primary starter culture mixtures results in batch-to-batch variations during Gouda cheese production.Frontiers in microbiology · 2023Article
- Relationship between the Dynamics of Gross Composition, Free Fatty Acids and Biogenic Amines, and Microbial Shifts during the Ripening of Raw Ewe Milk-Derived Idiazabal Cheese.Animals : an open access journal from MDPI · 2022Article
- Virulent Phages Isolated from a Smear-Ripened Cheese Are Also Detected in Reservoirs of the Cheese Factory.Viruses · 2022Article
Corrections and comments
PubMed lists nothing against this paper. Absence here is not a guarantee, only a check that was made.
Authors and funding
8 authors.
Funding
No grant is acknowledged in the PubMed record.
Abstract
In this study, a young Cheddar curd was used to produce two types of surface-ripened cheese, using two commercial smear-culture mixes of yeasts and bacteria. Whole-metagenome shotgun sequencing was used to screen the microbial population within the smear-culture mixes and on the cheese surface, with comparisons of microorganisms at both the species and the strain level. The use of two smear mixes resulted in the development of distinct microbiotas on the surfaces of the two test cheeses. In one case, most of the species inoculated on the cheese established themselves successfully on the surface during ripening, while in the other, some of the species inoculated were not detected during ripening and the most dominant bacterial species,
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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.