ArticleJDS communications2021
Characterizing the microbiota of wooden boards used for cheese ripening.
Article in JDS communications, 2021. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 4 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
4 citing papers in PubMed.
- The microbiota of wooden cheese-ripening boards is a rich source of antimicrobial-producing bacteria againstMicrobiology spectrum · 2026Article
- Article
- A Multivariate Approach to Study the Bacterial Diversity Associated to the Wooden Shelves Used for Aging Traditional Sicilian Cheeses.Foods (Basel, Switzerland) · 2022Article
- In-Depth Investigation of the Safety of Wooden Shelves Used for Traditional Cheese Ripening.Applied and environmental microbiology · 2021Article
Corrections and comments
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Authors and funding
5 authors.
Funding
No grant is acknowledged in the PubMed record.
Abstract
Wooden boards are commonly used for aging artisan cheeses. Although considered critical to the development of desired flavors and aromas, knowledge about the microbial communities associated with these boards is limited. To begin to address this need, we performed a 16S ribosomal RNA analysis of the bacterial communities present on the surface and within 5 wooden boards used for cheese ripening that were obtained from 3 cheese-processing facilities. The 5 boards were dominated by bacteria in the phyla
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Registered trials
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