ArticleFoods (Basel, Switzerland)2020
Austrian Raw-Milk Hard-Cheese Ripening Involves Successional Dynamics of Non-Inoculated Bacteria and Fungi.
Article in Foods (Basel, Switzerland), 2020. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 9 papers.
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Who cites it
9 citing papers in PubMed, 35 citations in OpenAlex.
- The effect of different milk pretreatment methods on microbiome community development during Herrgårds cheese production and ripening.PloS one · 2026Article
- Article
- Microbial dynamics in the ripening process of Vorarlberger Alpkäse: farm-specific variations at two Austrian alpine farms.Frontiers in microbiology · 2025Article
- Article
- Fungal communities on alpine cheese rinds in Southern Switzerland.Botanical studies · 2023Article
- Longitudinal, Multi-Platform Metagenomics Yields a High-Quality Genomic Catalog and Guides anmSystems · 2023Article
- The Application of Metagenomics to Study Microbial Communities and Develop Desirable Traits in Fermented Foods.Foods (Basel, Switzerland) · 2022Review
- MOCHI: a comprehensive cross-platform tool for amplicon-based microbiota analysis.Bioinformatics (Oxford, England) · 2022Article
- Metatranscriptomic Analyses Unravel Dynamic Changes in the Microbial and Metabolic Transcriptional Profiles in Artisanal Austrian Hard-Cheeses During Ripening.Frontiers in microbiology · 2022Article
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Authors and funding
9 authors at 2 institutions in 2 countries.
Funding
No grant is acknowledged in the PubMed record.
Abstract
Cheese ripening involves successional changes of the rind microbial composition that harbors a key role on the quality and safety of the final products. In this study, we analyzed the evolution of the rind microbiota (bacteria and fungi) throughout the ripening of Austrian Vorarlberger Bergkäse (VB), an artisanal surface-ripened cheese, by using quantitative and qualitative approaches. The real-time quantitative PCR results revealed that bacteria were more abundant than fungi in VB rinds throughout ripening, although both kingdoms were abundant along the process. The qualitative investigation was performed by high-throughput gene-targeted (amplicon) sequencing. The results showed dynamic changes of the rind microbiota throughout ripening. In the fresh products, VB rinds were dominated by
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