ArticleFrontiers in microbiology2021
The Cheese Production Facility Microbiome Exhibits Temporal and Spatial Variability.
Article in Frontiers in microbiology, 2021. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 12 papers.
What it found
Each row is one number read from the abstract, on the scale the paper reported it, with its interval. Left of the dashed line favours the treatment, right favours the comparator. Under each row is the sentence it came from. New to these charts? A ten-minute tutorial.
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.
Neither the registry nor the abstract names a trial number. If this is a trial report, that itself is worth knowing.
Who cites it
12 citing papers in PubMed.
- The effect of different milk pretreatment methods on microbiome community development during Herrgårds cheese production and ripening.PloS one · 2026Article
- Microenvironmental Gradients Drive Spatial Stratification of Saccharifying Microbial Communities and Enzyme Activity in Strong-FlavorFoods (Basel, Switzerland) · 2025Article
- Article
- Context matters: environmental microbiota from ice cream processing facilities affected the inhibitory performance of two lactic acid bacteria strains againstMicrobiology spectrum · 2024Article
- Tracking the microbial communities from the farm to the processing facility of a washed-rind cheese operation.Frontiers in microbiology · 2024Article
- An Overview of Diverse Strategies To InactivateEcoSal Plus · 2023Review
- Revealing the Succession of Spatial Heterogeneity of the Microbial Community during Broad Bean Paste Fermentation.Applied and environmental microbiology · 2023Article
- Article
- Authenticity and Typicity of Traditional Cheeses: A Review on Geographical Origin Authentication Methods.Foods (Basel, Switzerland) · 2022Review
- Dynamics of Starter and Non-Starter Lactic Acid Bacteria Populations in Long-Ripened Cheddar Cheese Using Propidium Monoazide (PMA) Treatment.Microorganisms · 2022Article
- Nonstarter Bacterial Communities in Aged Cheddar Cheese: Patterns on Two Timescales.Applied and environmental microbiology · 2022Article
- Enzymatic Disruption of Biofilms During Cheese Manufacturing: A Mini Review.Frontiers in microbiology · 2021Review
Corrections and comments
PubMed lists nothing against this paper. Absence here is not a guarantee, only a check that was made.
Authors and funding
3 authors.
Funding
No grant is acknowledged in the PubMed record.
Abstract
A primary goal of modern cheese manufacturing is consistent product quality. One aspect of product quality that remains poorly understood is the variability of microbial subpopulations due to temporal or facility changes within cheese production environments. Therefore, our aim was to quantify this variability by measuring day-day and facility-facility changes in the cheese facility microbiome. In-process product (i.e., milk and cheese) and food-contact surfaces were sampled over the course of three production days at three cheese manufacturing facilities. Microbial communities were characterized using 16S rRNA metabarcoding and by plating on selective growth media. Each facility produced near-identical Cheddar cheese recipes on near-identical processing equipment during the time of sampling. Each facility also used a common pool of
Indexed as
Identifiers
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.