ArticleFrontiers in microbiology2020
Influence of Autochthonous Putative Probiotic Cultures on Microbiota, Lipid Components and Metabolome of Caciotta Cheese.
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 6 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
6 citing papers in PubMed.
- Development of FunctionalFoods (Basel, Switzerland) · 2026Article
- Effect of the Bioprotective Properties of Lactic Acid Bacteria Strains on Quality and Safety of Feta Cheese Stored under Different Conditions.Microorganisms · 2024Article
- Unlocking the potential ofFrontiers in microbiology · 2024Article
- Bioinformatics and its role in the study of the evolution and probiotic potential of lactic acid bacteria.Food science and biotechnology · 2023Review
- Application of multi-functional lactic acid bacteria strains in a pilot scale feta cheese production.Frontiers in microbiology · 2023Article
- Omics Approaches to Assess Flavor Development in Cheese.Foods (Basel, Switzerland) · 2022Review
Corrections and comments
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Authors and funding
8 authors.
Funding
No grant is acknowledged in the PubMed record.
Abstract
The present study was undertaken to produce probiotic Caciotta cheeses from pasteurized ewes' milk by using different combinations of autochthonous microbial cultures, containing putative probiotic strains, and evaluate their influence on gross composition, lipid components, sensory properties and microbiological and metabolite profiles of the cheeses throughout ripening process. A control cheese was produced using commercial starter cultures. The hydrophilic molecular pools (mainly composed by amino acids, organic acids, and carbohydrates) were characterized by means of
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