ArticleFrontiers in microbiology2020
The Interrelationship Between Microbiota and Peptides During Ripening as a Driver for Parmigiano Reggiano Cheese Quality.
Article in Frontiers in microbiology, 2020. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 18 papers.
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Who cites it
18 citing papers in PubMed.
- Harnessing meat byproducts for health: bioactive peptides to modulate gut microbiota and promote sustainability.Food chemistry: X · 2026Review
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- Microbiome profiling of Grana Padano and Parmigiano Reggiano cheeses reveals cheese-specific biomarkers, psychobiotic potential, and bioprotective activities.NPJ biofilms and microbiomes · 2025Article
- Microbiota of Cheese Ecosystems: A Perspective on Cheesemaking.Foods (Basel, Switzerland) · 2025Review
- Cheese: mere indulgence or part of a healthy diet?Frontiers in nutrition · 2025Review
- Proteomics Parameters for Assessing Authenticity of Grated Grana Padano PDO Cheese: Results from a Three-Year Survey.Foods (Basel, Switzerland) · 2024Article
- Cultivable microbial diversity, peptide profiles, and bio-functional properties in Parmigiano Reggiano cheese.Frontiers in microbiology · 2024Article
- Article
- Associations between the Bacterial Composition of Farm Bulk Milk and the Microbiota in the Resulting Swedish Long-Ripened Cheese.Foods (Basel, Switzerland) · 2023Article
- Article
- Extensive diversity and rapid turnover of phage defense repertoires in cheese-associated bacterial communities.Microbiome · 2022Article
- Organoleptic Chemical Markers of Serpa PDO Cheese Specificity.Foods (Basel, Switzerland) · 2022Article
- Peptide profile of Parmigiano Reggiano cheese after simulated gastrointestinal digestion: From quality drivers to functional compounds.Frontiers in microbiology · 2022Article
- Lactic acid bacteria in cow raw milk for cheese production: Which and how many?Frontiers in microbiology · 2022Review
- Eating Fermented: Health Benefits of LAB-Fermented Foods.Foods (Basel, Switzerland) · 2021Review
- An Integrated Peptidomics and In Silico Approach to Identify Novel Anti-Diabetic Peptides in Parmigiano-Reggiano Cheese.Biology · 2021Article
- Genome Sequencing of fiveMicroorganisms · 2021Article
- Article
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Authors and funding
10 authors.
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No grant is acknowledged in the PubMed record.
Abstract
Cheese microbiota contribute significantly to the final characteristics of cheeses due to the growth and interaction between cheese microorganisms during processing and ripening. For raw milk cheeses, such as Parmigiano Reggiano (PR), the microbiota derive from the raw milk itself, the dairy environment, and the starter. The process of cheese making and time of ripening shape this complex ecosystem through the selection of different species and biotypes that will drive the quality of the final product by performing functions of their metabolism such as proteolysis. The diversity in the final peptide and amino acid composition of the cheese is thus mostly linked to the diversity of this microbiota. The purpose of this study was to get more insight into the factors affecting PR cheese diversity and, more specifically, to evaluate whether the composition of the bacterial community of cheeses along with the specific peptide composition are more affected by the ripening times or by the cheese making process. To this end, the microbiota and the peptide fractions of 69 cheese samples (from curd to cheese ripened 24 months) were analyzed during 6 complete PR production cycles, which were performed in six different dairies located in the PR production area. The relation among microbial dynamics, peptide evolution, and ripening times were investigated in this unique and tightly controlled production and sampling set up. The study of microbial and peptide moieties in products from different dairies - from curd to at least 12 months, the earliest time from which the cheese can be sold, and up to a maximum of 24 months of ripening - highlighted the presence of differences between samples coming from different dairies, probably due to small differences in the cheese making process. Besides these differences, however, ripening time had by far the greatest impact on microbial dynamics and, consequently, on peptide composition.
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