ReviewFoods (Basel, Switzerland)2021
Microbial Interactions within the Cheese Ecosystem and Their Application to Improve Quality and Safety.
Review in Foods (Basel, Switzerland), 2021. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 52 papers, 1 of them a synthesis that pooled it.
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.
Neither the registry nor the abstract names a trial number. If this is a trial report, that itself is worth knowing.
Who cites it
52 citing papers in PubMed, 1 synthesis or guideline pooled it.
- Trends on Strategies for Mitigation of Antibiotic Residues in Milk and Dairy Products Based on Scientometric Analysis and Systematic Review.Comprehensive reviews in food science and food safety · 2026Pooled it
- Spoilage-Associated Bacteria in Fresh Cow Cheeses: Diversity, Spoilage-Related Changes, Quantification and Identification Approaches-A Scoping Review.Microorganisms · 2026Review
- Different co-culture approaches to increase metabolites in foods.Food science and biotechnology · 2026Review
- Cheese and Its Microbes Under the Light of One Health-A Comprehensive Review.Foods (Basel, Switzerland) · 2026Review
- Technological and molecular profiling of lactic flora in Hamra ewe's milk cheese from the Algerian steppe.Food science of animal resources · 2026Article
- Raw Milk Cheese Microbiomes: A Paradigm for Interactions of Lactic Acid Bacteria in Food Ecosystems.Foods (Basel, Switzerland) · 2026Article
- Exploring Bifidobacteria-Fermented Dairy Products: Innovations, Challenges, and Health-Related Insights.Current microbiology · 2026Review
- Spatial metabolomics reveals the role of penicillic acid in cheese-rind microbiome disruption by a spoilage fungus.mSystems · 2026Article
- Microbiological Quality of Spanish Aged Cheeses and the Antimicrobial Resistance Profiles of Associated Enterococci, Staphylococci andFoods (Basel, Switzerland) · 2026Article
- Advances in Shotgun Metagenomics for Cheese Microbiology: From Microbial Dynamics to Functional Insights.Foods (Basel, Switzerland) · 2026Review
- The legacy of raw milk storage temperature is associated with cheese microbiome composition, notwithstanding pasteurization and starter addition.FEMS microbiology letters · 2026Article
- Article
- Mixed-species biofilms in food systems: from community assembly to ecology-informed management.Frontiers in microbiology · 2026Review
- Genomic and functional analysis of stress-responsive prophages inFrontiers in microbiology · 2026Article
- The effect of different milk pretreatment methods on microbiome community development during Herrgårds cheese production and ripening.PloS one · 2026Article
- Effects of Spice Mixtures and Konjac Glucomannan-Whey Protein Isolate Based Edible Films on the Microbiological Stability and Textural Properties of Cheese.Foods (Basel, Switzerland) · 2025Article
- Spatial Metabolomics Reveals the Role of Penicillic Acid in Cheese Rind Microbiome Disruption by a Spoilage Fungus.bioRxiv : the preprint server for biology · 2025Article
- Effects of ProtectiveFoods (Basel, Switzerland) · 2025Article
- Controlling metabolic stability of food microbiome for stable indigenous liquor fermentation.NPJ biofilms and microbiomes · 2025Article
- Iron-based microbial interactions: the role of iron metabolism in the cheese ecosystem.Journal of bacteriology · 2025Review
Corrections and comments
PubMed lists nothing against this paper. Absence here is not a guarantee, only a check that was made.
Authors and funding
4 authors.
Funding
Abstract
The cheese microbiota comprises a consortium of prokaryotic, eukaryotic and viral populations, among which lactic acid bacteria (LAB) are majority components with a prominent role during manufacturing and ripening. The assortment, numbers and proportions of LAB and other microbial biotypes making up the microbiota of cheese are affected by a range of biotic and abiotic factors. Cooperative and competitive interactions between distinct members of the microbiota may occur, with rheological, organoleptic and safety implications for ripened cheese. However, the mechanistic details of these interactions, and their functional consequences, are largely unknown. Acquiring such knowledge is important if we are to predict when fermentations will be successful and understand the causes of technological failures. The experimental use of "synthetic" microbial communities might help throw light on the dynamics of different cheese microbiota components and the interplay between them. Although synthetic communities cannot reproduce entirely the natural microbial diversity in cheese, they could help reveal basic principles governing the interactions between microbial types and perhaps allow multi-species microbial communities to be developed as functional starters. By occupying the whole ecosystem taxonomically and functionally, microbiota-based cultures might be expected to be more resilient and efficient than conventional starters in the development of unique sensorial properties.
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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.