ArticleFoods (Basel, Switzerland)2025
Assessment of Bacterial Communities in Raw Milk Cheeses from Central Poland Using Culture-Based Methods and 16S rRNA Amplicon Sequencing.
Article in Foods (Basel, Switzerland), 2025. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 1 paper.
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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
1 citing paper in PubMed.
- Raw Milk Cheese Microbiomes: A Paradigm for Interactions of Lactic Acid Bacteria in Food Ecosystems.Foods (Basel, Switzerland) · 2026Article
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Authors and funding
3 authors.
Funding
Abstract
Traditional raw milk cheeses are valued for their distinctive sensory properties and microbial richness but may pose microbiological safety risks. The objective of this research was to investigate the bacterial communities present in cheeses sourced from dairies from different regions of one voivodeship using culture-based methods and 16S rRNA amplicon sequencing. Artisanal Polish "twarog"-type cheeses produced from raw cow's milk were obtained from four small local dairies in the Łódź Voivodeship. Microbial diversity and safety were assessed by culture-based enumeration following ISO standards and 16S rRNA amplicon sequencing targeting the V3-V4 region. Microbial counts included total viable microorganisms, lactic acid bacteria (LAB),
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