ReviewFoods (Basel, Switzerland)2022
Lactic Acid Bacteria in Raw-Milk Cheeses: From Starter Cultures to Probiotic Functions.
Review in Foods (Basel, Switzerland), 2022. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 89 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
89 citing papers in PubMed.
- Technological Potential of Native Lactic Acid Bacteria from Brazilian Canastra Cheese: Safety and Functional Characterization.Probiotics and antimicrobial proteins · 2026Article
- Biodiversity of NSLAB in Traditional Serbian Cheeses and Stepwise Functional Characterization of Selected AutochthonousFoods (Basel, Switzerland) · 2026Article
- Characterizing Lactic Acid Bacteria in Artisanal Cheeses: Analytical Approaches and Strategic Implications.Current microbiology · 2026Review
- Probiotics in Autoimmune Disease: Strain-specific Mechanisms and Therapeutic Perspectives.Clinical reviews in allergy & immunology · 2026Review
- Bacteriocin production byRSC advances · 2026Article
- Application of CFS-Loaded CMC/GEL Spray Coating for the Small Fruit Blueberries Preservation.Food science & nutrition · 2026Article
- Molecular Epidemiology, Phenotypic and Genomic Characterization of Multidrug-Resistant Enterococcus Faecium Isolated from Bovine Mastitis in Ningxia, China (2019-2024).Microorganisms · 2026Article
- Cheese and Its Microbes Under the Light of One Health-A Comprehensive Review.Foods (Basel, Switzerland) · 2026Review
- Incorporating Pooled Donkey Milk from Autochthonous Balkan and Banat Donkey Breeds into Traditional Dairy Products: Effects on Technological Properties, Nutritional Profile, and Sensory Acceptability ofAnimals : an open access journal from MDPI · 2026Article
- Probiotic Apilactobacillus Kunkeei EABW06 from Beeswax Microbiota: A Candidate for Functional Dairy Foods.Probiotics and antimicrobial proteins · 2026Article
- Genetically Modified Lactic Acid Bacteria in the EU Food Chain: Applications, Benefits, and Risk Assessment.International journal of molecular sciences · 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
- Genomic Plasticity and Functional Reweighting Facilitate Microbial Adaptation During the Ripening of Artisanal Goat Cheese.International journal of molecular sciences · 2026Article
- The Volatile Signature: Tracking Ripening Dynamics to Ensure Goat Cheese Quality.Sensors (Basel, Switzerland) · 2026Article
- Effect of Organic Acids on Pathogenic and Lactic Acid Bacteria in Directly Raw Milk Cheddar Cheese.Probiotics and antimicrobial proteins · 2026Article
- Biosurfactants in Food: Advances, Innovative Applications and Functional Perspectives.Foods (Basel, Switzerland) · 2026Review
- Grape Stalks as a Sustainable Feed Supplement for Dairy Cows: A Preliminary In Vivo Study on Milk Microbiota and Cheese Quality.Animals : an open access journal from MDPI · 2026Article
- Shotgun metagenomic and phenotypic characterization of indigenous lactic acid bacteria from raw milk artisanal cheeses: metagenomic functional insight and starter culture traits.Frontiers in microbiology · 2026Article
- Early-life intervention withFrontiers in microbiology · 2026Article
29 more citing papers are in PubMed but not listed here.
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
Abstract
Traditional cheeses produced from raw milk exhibit a complex microbiota, characterized by a sequence of different microorganisms from milk coagulation and throughout maturation. Lactic acid bacteria (LAB) play an essential role in traditional cheese making, either as starter cultures that cause the rapid acidification of milk or as secondary microbiota that play an important role during cheese ripening. The enzymes produced by such dynamic LAB communities in raw milk are crucial, since they support proteolysis and lipolysis as chief drivers of flavor and texture of cheese. Recently, several LAB species have been characterized and used as probiotics that successfully promote human health. This review highlights the latest trends encompassing LAB acting in traditional raw milk cheeses (from cow, sheep, and goat milk), and their potential as probiotics and producers of bioactive compounds with health-promoting effects.
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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.