ArticleAIMS microbiology2018
The role of the surface smear microbiome in the development of defective smear on surface-ripened red-smear cheese.
Article in AIMS microbiology, 2018. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 9 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
9 citing papers in PubMed.
- The Microbial Diversity on the Surface of Smear-Ripened Cheeses and Its Impact on Cheese Quality and Safety.Foods (Basel, Switzerland) · 2024Review
- Microbial Succession in the Cheese Ripening Process-Competition of the Starter Cultures and the Microbiota of the Cheese Plant Environment.Microorganisms · 2023Article
- Involvement of Versatile Bacteria Belonging to the GenusFoods (Basel, Switzerland) · 2023Review
- Universal drivers of cheese microbiomes.iScience · 2023Article
- Fermented Foods, Health and the Gut Microbiome.Nutrients · 2022Review
- High Prevalence of Enterobacterales in the Smear of Surface-Ripened Cheese with Contribution to Organoleptic Properties.Foods (Basel, Switzerland) · 2022Article
- Novel methods of microbiome analysis in the food industry.International microbiology : the official journal of the Spanish Society for Microbiology · 2021Review
- Microbial Interactions within the Cheese Ecosystem and Their Application to Improve Quality and Safety.Foods (Basel, Switzerland) · 2021Review
- Evaluating the Authenticity of the Raw-Milk Cheese Fontina (PDO) with Respect to Similar Cheeses.Foods (Basel, Switzerland) · 2021Article
Corrections and comments
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Authors and funding
6 authors.
Funding
No grant is acknowledged in the PubMed record.
Abstract
The complex smear microbiota colonizing the surface of red-smear cheese fundamentally impacts the ripening process, appearance and shelf life of cheese. To decipher the prokaryotic composition of the cheese smear microbiome, the surface of a semi-hard surface ripened cheese was studied post-ripening by culture-based and culture-independent molecular approaches. The aim was to detect potential bacterial alterations in the composition of the cheese smear microbiota resulting from cheese storage in vacuum film-prepackaging, which is often accompanied by the development of a surface smear defect. Next-generation sequencing of amplified 16S rRNA gene fragments revealed an unexpected high diversity of a total of 132 different genera from the domains
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