ArticlemSystems2024
Dynamics of the viral community on the surface of a French smear-ripened cheese during maturation and persistence across production years.
Article in mSystems, 2024. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 8 papers.
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Who cites it
8 citing papers in PubMed.
- Bacteriophages as Phagobiotics: Scientific Rationale and Translational Boundaries for Gut Microbiome Modulation.Viruses · 2026Review
- Genomic and functional analysis of stress-responsive prophages inFrontiers in microbiology · 2026Article
- Iron-based microbial interactions: the role of iron metabolism in the cheese ecosystem.Journal of bacteriology · 2025Review
- Wine Fermentation as a Model System for Microbial Ecology and Evolution.Environmental microbiology · 2025Review
- Lactococcal phage-host profiling through binding studies between cell wall polysaccharide types andMicrobial genomics · 2025Article
- Unraveling the multiple interactions between phages, microbes and flavor in the fermentation of strong-flavor Baijiu.Bioresources and bioprocessing · 2025Article
- Metagenomic insights into viral dynamics and funcation in Baijiu.Current research in food science · 2025Article
- "French Phage Network" annual conference-eighth meeting report.microLife · 2025Article
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Authors and funding
5 authors.
Funding
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Abstract
The surface of smear-ripened cheeses constitutes a dynamic microbial ecosystem resulting from the successive development of different microbial groups such as lactic acid bacteria, fungi, and ripening bacteria. Recent studies indicate that a viral community, mainly composed of bacteriophages, also represents a common and substantial part of the cheese microbiome. However, the composition of this community, its temporal variations, and associations between bacteriophages and their hosts remain poorly characterized. Here, we studied a French smear-ripened cheese by both viral metagenomics and 16S metabarcoding approaches to assess both the succession of phages and bacterial communities on the cheese surface during cheese ripening and their temporal variations in ready-to-eat cheeses over the years of production. We observed a clear transition of the phage community structure during ripening with a decreased relative abundance of viral species (vOTUs) associated with
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