ArticleBMC microbiology2018
Metagenomics of pasteurized and unpasteurized gouda cheese using targeted 16S rDNA sequencing.
Article in BMC microbiology, 2018. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 32 papers.
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Who cites it
32 citing papers in PubMed.
- Research Progress in Multi-Omics Analysis of Dairy Products: Nutritional Quality, Safety Evaluation, and Health Functions.Foods (Basel, Switzerland) · 2026Review
- Microbiological Quality of Spanish Aged Cheeses and the Antimicrobial Resistance Profiles of Associated Enterococci, Staphylococci andFoods (Basel, Switzerland) · 2026Article
- Article
- Comparison and correlation analysis of microbiota composition and short-chain fatty acid profile in Milk across 15 mammalian species.Food chemistry: X · 2025Article
- The Invisible Threat of Antibiotic Resistance in Food.Antibiotics (Basel, Switzerland) · 2025Review
- Cheese: mere indulgence or part of a healthy diet?Frontiers in nutrition · 2025Review
- Viability discrimination of bacterial microbiomes in home kitchen dish sponges using propidium monoazide treatment.Environmental microbiology reports · 2024Article
- Step-by-Step Metagenomics for Food Microbiome Analysis: A Detailed Review.Foods (Basel, Switzerland) · 2024Review
- Monitoring Changes in the Antimicrobial-Resistance Gene Set (ARG) of Raw Milk and Dairy Products in a Cattle Farm, from Production to Consumption.Veterinary sciences · 2024Article
- Article
- Microbial interactions shape cheese flavour formation.Nature communications · 2023Article
- Microbial Succession in the Cheese Ripening Process-Competition of the Starter Cultures and the Microbiota of the Cheese Plant Environment.Microorganisms · 2023Article
- Article
- Universal drivers of cheese microbiomes.iScience · 2023Article
- TheFrontiers in microbiology · 2023Review
- The rotation of primary starter culture mixtures results in batch-to-batch variations during Gouda cheese production.Frontiers in microbiology · 2023Article
- Artisanal Household Milk Pasteurization Is Not a Determining Factor in Structuring the Microbial Communities of Labneh Ambaris: A Pilot Study.Foods (Basel, Switzerland) · 2022Article
- Chronic heat stress induces the disorder of gut transport and immune function associated with endoplasmic reticulum stress in growing pigs.Animal nutrition (Zhongguo xu mu shou yi xue hui) · 2022Article
- Article
- Evaluation of the kitchen microbiome and food safety behaviors of predominantly low-income families.Frontiers in microbiology · 2022Article
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8 authors.
Funding
Abstract
backgroundThe microbiome of cheese is diverse, even within a variety. The metagenomics of cheese is dependent on a vast array of biotic and abiotic factors. Biotic factors include the population of microbiota and their resulting cellular metabolism. Abiotic factors, including the pH, water activity, fat, salt, and moisture content of the cheese matrix, as well as environmental conditions (temperature, humidity, and location of aging), influence the biotic factors. This study assessed the metagenomics of commercial Gouda cheese prepared using pasteurized or unpasteurized cow milk or pasteurized goat milk via 16S rDNA sequencing.
resultsResults were analyzed and compared based on milk pasteurization and source, spatial variability (core, outer, and under the rind), and length of aging (2-4 up to 12-18 months). The dominant organisms in the Gouda cheeses, based on percentage of sequence reads identified at the family or genus levels, were Bacillaceae, Lactococcus, Lactobacillus, Streptococcus, and Staphylococcus. More genus- or family-level (e.g. Bacillaceae) identifications were observed in the Gouda cheeses prepared with unpasteurized cow milk (120) compared with those prepared with pasteurized cow milk (92). When assessing influence of spatial variability on the metagenomics of the cheese, more pronounced differences in bacterial genera were observed in the samples taken under the rind; Brachybacterium, Pseudoalteromonas, Yersinia, Klebsiella, and Weissella were only detected in these samples. Lastly, the aging length of the cheese greatly influenced the number of organisms observed. Twenty-seven additional genus-level identifications were observed in Gouda cheese aged for 12-18 months compared with cheese only aged 2-4 months.
conclusionsCollectively, the results of this study are important in determining the typical microbiota associated with Gouda cheese and how the microbiome plays a role in safety and quality.
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