ArticleFrontiers in microbiology2021
Massive Survey on Bacterial-Bacteriophages Biodiversity and Quality of Natural Whey Starter Cultures in Trentingrana Cheese Production.
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 10 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.
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.
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Who cites it
10 citing papers in PubMed.
- Emerging Biocontrol Strategies in Cheese Safety: A Critical Review of Bacteriophages, Antimicrobial Peptides, and Postbiotics.Foods (Basel, Switzerland) · 2026Review
- Genomic and functional analysis of stress-responsive prophages inFrontiers in microbiology · 2026Article
- Risk Profile of Bacteriophages in the Food Chain.Foods (Basel, Switzerland) · 2025Review
- The Natural Whey Starter Used in the Production of Grana Padano and Parmigiano Reggiano PDO Cheeses: A Complex Microbial Community.Microorganisms · 2024Review
- Step-by-Step Metagenomics for Food Microbiome Analysis: A Detailed Review.Foods (Basel, Switzerland) · 2024Review
- Cultivable microbial diversity, peptide profiles, and bio-functional properties in Parmigiano Reggiano cheese.Frontiers in microbiology · 2024Article
- Insights on the bacterial composition of Parmigiano Reggiano Natural Whey Starter by a culture-dependent and 16S rRNA metabarcoding portrait.Scientific reports · 2022Article
- Whole Genome Sequence Analysis ofPolish journal of microbiology · 2022Article
- Comprehensive deciphering prophages in genusFrontiers in microbiology · 2022Article
- The Microbiota of Grana Padano Cheese. A Review.Foods (Basel, Switzerland) · 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
9 authors.
Funding
No grant is acknowledged in the PubMed record.
Abstract
This study focused on the microbial and bacteriophages identification and characterization in cheese-production facilities that use natural whey starter (NWS) cultures for Trentingrana production. Bacterial and phage screening was carried out on cooked not acidified whey and NWS samples isolated from six dairy factories, for 4 consecutive days in four different months. By means of a combined approach, using plate counts, bacterial isolation, and metataxonomic analysis
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Registered trials
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