ArticleNPJ biofilms and microbiomes2024
Microbiome mapping in dairy industry reveals new species and genes for probiotic and bioprotective activities.
Article in NPJ biofilms and microbiomes, 2024. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 9 papers.
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Who cites it
9 citing papers in PubMed.
- Analytical Technologies for Milk Component Analysis: A Review of Progress and Challenges.Foods (Basel, Switzerland) · 2026Review
- Cheese and Its Microbes Under the Light of One Health-A Comprehensive Review.Foods (Basel, Switzerland) · 2026Review
- The Dairy Ruminant Gut Microbiome: Profile, Responsiveness to Seasonality and Impact on Milk Quality.Environmental microbiology · 2026Review
- Genomic Plasticity and Functional Reweighting Facilitate Microbial Adaptation During the Ripening of Artisanal Goat Cheese.International journal of molecular sciences · 2026Article
- Microbial Ecology at the Nexus of Food Safety and Biotechnology With Ecological Mechanisms, Risks, and Emerging Innovations.International journal of food science · 2026Review
- Assessment of Bacterial Communities in Raw Milk Cheeses from Central Poland Using Culture-Based Methods and 16S rRNA Amplicon Sequencing.Foods (Basel, Switzerland) · 2025Article
- Microbiome profiling of Grana Padano and Parmigiano Reggiano cheeses reveals cheese-specific biomarkers, psychobiotic potential, and bioprotective activities.NPJ biofilms and microbiomes · 2025Article
- Functional modulation of the human gut microbiome by bacteria vehicled by cheese.Applied and environmental microbiology · 2025Article
- Transfer of beef bacterial communities onto food-contact surfaces.Frontiers in microbiology · 2024Article
Corrections and comments
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Authors and funding
19 authors.
Funding
Abstract
The resident microbiome in food industries may impact on food quality and safety. In particular, microbes residing on surfaces in dairy industries may actively participate in cheese fermentation and ripening and contribute to the typical flavor and texture. In this work, we carried out an extensive microbiome mapping in 73 cheese-making industries producing different types of cheeses (fresh, medium and long ripened) and located in 4 European countries. We sequenced and analyzed metagenomes from cheese samples, raw materials and environmental swabs collected from both food contact and non-food contact surfaces, as well as operators' hands and aprons. Dairy plants were shown to harbor a very complex microbiome, characterized by high prevalence of genes potentially involved in flavor development, probiotic activities, and resistance to gastro-intestinal transit, suggesting that these microbes may potentially be transferred to the human gut microbiome. More than 6100 high-quality Metagenome Assembled Genomes (MAGs) were reconstructed, including MAGs from several Lactic Acid Bacteria species and putative new species. Although microbial pathogens were not prevalent, we found several MAGs harboring genes related to antibiotic resistance, highlighting that dairy industry surfaces represent a potential hotspot for antimicrobial resistance (AR) spreading along the food chain. Finally, we identified facility-specific strains that can represent clear microbial signatures of different cheesemaking facilities, suggesting an interesting potential of microbiome tracking for the traceability of cheese origin.
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