ArticleMicroorganisms2023
Microbial Succession in the Cheese Ripening Process-Competition of the Starter Cultures and the Microbiota of the Cheese Plant Environment.
Article in Microorganisms, 2023. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 8 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
8 citing papers in PubMed.
- Cheese and Its Microbes Under the Light of One Health-A Comprehensive Review.Foods (Basel, Switzerland) · 2026Review
- Microbiome of Bovine Milk and Factors Influencing Its Composition.Animals : an open access journal from MDPI · 2026Review
- The safety of fermented milk as a feedback method to reduce diarrhoea in newborn piglets.Veterinarni medicina · 2026Article
- Metagenomic analysis and proteins prediction of emerging pathogens in artisanal cheese.Molecular diversity · 2025Article
- Multi-Omics Insights into Microbial Interactions and Fermented Food Quality.Microorganisms · 2025Review
- Exploring the Impact of Altitude on Bacterial Communities in Informally Produced Artisanal Colonial Cheeses: Insights from 16S rRNA Gene Sequencing.Microorganisms · 2025Article
- Antilisterial Properties of Selected Strains from the Autochthonous Microbiota of a Swiss Artisan Soft Smear Cheese.Foods (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
Corrections and comments
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Authors and funding
7 authors.
Funding
Abstract
A large variety of cheeses can be produced using different manufacturing processes and various starter or adjunct cultures. In this study, we have described the succession of the microbial population during the commercial production and subsequent ripening of smear-ripened cheese using 16S rRNA gene sequencing. The composition of the microbiota during the first 6 days of production was constant and consisted mainly of LAB (lactic acid bacteria) originating from the starter culture. From day 7, the proportion of LAB decreased as other bacteria from the production environment appeared. From the 14th day of production, the relative proportion of LAB decreased further, and at the end of ripening, bacteria from the environment wholly dominated. These adventitious microbiota included
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Registered trials
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