ArticleMicroorganisms2025
Isolation and Characterization of Lactic Acid Bacteria from an Italian Traditional Raw Milk Cheese: Probiotic Properties and Technological Performance of Selected Strains.
Article in Microorganisms, 2025. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 2 papers.
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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.
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Who cites it
2 citing papers in PubMed.
- Probiotic characterization of Lactobacillus helveticus BGTRM7-58 from Khiki cheese: safety, antimicrobial activity, antioxidant capacity, and anti-biofilm effects against Staphylococcus aureus.BMC microbiology · 2026Article
- Microbiological Quality of Spanish Aged Cheeses and the Antimicrobial Resistance Profiles of Associated Enterococci, Staphylococci andFoods (Basel, Switzerland) · 2026Article
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Authors and funding
9 authors.
Funding
No grant is acknowledged in the PubMed record.
Abstract
The increasing interest in fermented foods stems from their health benefits, mediated by foodborne microorganisms. This study aimed to characterize the fermentative microbiota of Pecorino di Picinisco, a traditional Italian cheese made from ovine raw milk, and to evaluate the probiotic and technological potential of selected lactic acid bacteria strains. Three strains representative of the different species found (
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