ReviewAIMS microbiology2021
Yeasts in different types of cheese.
Review in AIMS microbiology, 2021. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 26 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
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Who cites it
26 citing papers in PubMed.
- Non-Conventional Yeasts with Probiotic Potential: Diversity, Functional Role, Sustainable Bioprocessing and Local Relevance.Microorganisms · 2026Review
- Characterizing probiotic properties of the Saccharomyces cerevisiae ABO1 strain isolated from toddy palm nectar.Brazilian journal of microbiology : [publication of the Brazilian Society for Microbiology] · 2026Article
- DNA transposon expansion drives genome plasticity in Diutina catenulata.Nature communications · 2026Article
- Active edible coatings and films enriched withCurrent research in food science · 2026Article
- Detection, Identification, and Diffusion of Yeasts Responsible for Structural Defects in Provolone Valpadana PDO Cheese Using Multiple Research Techniques.Foods (Basel, Switzerland) · 2026Article
- Article
- Occurrence of potentially toxic metals in Turkish cheese with dietary intake and health risk assessment.Scientific reports · 2025Article
- Identification and Characterization of Antiyeast Organic Acids Produced byMicroorganisms · 2025Article
- Yeast Ecology in White Brined Cheeses: Correlations with Physicochemical Parameters in Artisanal and Industrial Products.Microorganisms · 2025Article
- Iron-based microbial interactions: the role of iron metabolism in the cheese ecosystem.Journal of bacteriology · 2025Review
- The emerging roles of non-Saccharomyces yeasts in fermented foods and human health.FEMS yeast research · 2025Review
- Effect of Artisanal Processing on Volatile Compounds and Sensory Characteristics of Traditional Soft-Ripened Cheeses Matured with Selected Lactic Acid Bacteria.Foods (Basel, Switzerland) · 2025Article
- Fungi as Food.Current topics in microbiology and immunology · 2025Review
- Cheese: mere indulgence or part of a healthy diet?Frontiers in nutrition · 2025Review
- Review
- Microbiological and Physicochemical Evaluation of Hydroxypropyl Methylcellulose (HPMC) and Propolis Film Coatings for Cheese Preservation.Molecules (Basel, Switzerland) · 2024Article
- The Microbial Diversity on the Surface of Smear-Ripened Cheeses and Its Impact on Cheese Quality and Safety.Foods (Basel, Switzerland) · 2024Review
- Unlocking the potential ofFrontiers in microbiology · 2024Article
- Occurrence of pathogenic yeastF1000Research · 2024Article
- Extracellular enzymes producing yeasts study: cost-effective production of α-amylase by a newly isolated thermophilic yeastAIMS microbiology · 2024Article
Corrections and comments
PubMed lists nothing against this paper. Absence here is not a guarantee, only a check that was made.
Authors and funding
1 author.
Funding
No grant is acknowledged in the PubMed record.
Abstract
Yeasts constitute an important part of cheeses, and especially the artisanal ones. The current study reviews the occurrence of yeasts in different cheese varieties and the role of yeasts in cheesemaking process. The use of molecular methods for identification and strain typing has extended the knowledge for yeast diversity in cheeses. For the study of the occurrence of yeasts in different cheese types, seven categories are used, that is: 1) hard, 2) semi-hard, 3) soft, which includes soft pasta-filata and whey cheeses, 4) white brined cheeses, 5) mould surface ripened, 6) bacterial surface ripened cheeses, and 7) blue cheeses. For some cheese types, yeasts are the main microbial group, at least for some part of their ripening process, while for some other types, yeasts are absent. Differences between industrially manufactured cheeses and artisanal cheeses have specified. Artisanal cheeses possess a diverse assortment of yeast species, mainly belonging to the genera
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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.