ArticleMicroorganisms2020
Lactic Acid Bacteria Adjunct Cultures Exert a Mitigation Effect against Spoilage Microbiota in Fresh Cheese.
Article in Microorganisms, 2020. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 8 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
Trials whose registry record cites this paper, or whose number appears in the abstract. A trial that started after this paper was published is citing it as background, not reporting it.
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Who cites it
8 citing papers in PubMed, 16 citations in OpenAlex.
- Spoilage-Associated Bacteria in Fresh Cow Cheeses: Diversity, Spoilage-Related Changes, Quantification and Identification Approaches-A Scoping Review.Microorganisms · 2026Review
- Potential Application of Postbiotics as a Natural Preservative in Cheese.Probiotics and antimicrobial proteins · 2026Review
- Detection, Identification, and Diffusion of Yeasts Responsible for Structural Defects in Provolone Valpadana PDO Cheese Using Multiple Research Techniques.Foods (Basel, Switzerland) · 2026Article
- Article
- Growth and Biocontrol ofFoods (Basel, Switzerland) · 2022Article
- Contribution of omics to biopreservation: Toward food microbiome engineering.Frontiers in microbiology · 2022Review
- Assessment of the Spoilage Microbiota during Refrigerated (4 °C) Vacuum-Packed Storage of Fresh Greek Anthotyros Whey Cheese without or with a Crude Enterocin A-B-P-Containing Extract.Foods (Basel, Switzerland) · 2021Article
- Microbial Interactions within the Cheese Ecosystem and Their Application to Improve Quality and Safety.Foods (Basel, Switzerland) · 2021Review
Corrections and comments
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Authors and funding
6 authors at 3 institutions in 1 country.
Funding
Abstract
Lactic acid bacteria (LAB) have a strong mitigation potential as adjunct cultures to inhibit undesirable bacteria in fermented foods. In fresh cheese with low salt concentration, spoilage and pathogenic bacteria can affect the shelf life with smear on the surface and packaging blowing. In this work, we studied the spoilage microbiota of an Italian fresh cheese to find tailor-made protective cultures for its shelf life improvement. On 14-tested LAB, three of them, namely
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What OpenQuestion holds
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.