ArticleFrontiers in microbiology2026
Shotgun metagenomic and phenotypic characterization of indigenous lactic acid bacteria from raw milk artisanal cheeses: metagenomic functional insight and starter culture traits.
Article in Frontiers in microbiology, 2026. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 3 papers.
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Who cites it
3 citing papers in PubMed.
- Aircraft Wastewater as a Sentinel for Transboundary Antimicrobial Resistance: An Integrated Genomic Approach.Microorganisms · 2026Article
- Source-Resolved Wastewater Metagenomics Reveals Distinct Resistome and Virulome Landscapes Across an Urban Wastewater Continuum.Antibiotics (Basel, Switzerland) · 2026Article
- A Volatile Metabolomics Perspective: Interplay Between Indigenous Lactic Acid Bacteria and Aroma Development in Ripening Raw-Milk Cheese.Foods (Basel, Switzerland) · 2026Article
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Authors and funding
3 authors.
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Abstract
The diversity of commercial starter cultures of lactic acid bacteria (LAB) used in fermented dairy products is limited. This has created strong demand to discover novel starter culture strains to develop unique products with appealing sensory characteristics. The current study used an integrated shotgun metagenomic and culture-based pipeline to (a) define taxonomic composition and functional potential of selected artisanal raw milk cheese microbiomes and (b) isolate and evaluate native LAB strains as potential starter cultures. Five artisanal cheeses (brie, bleu, plain gouda, mustard seed gouda, and nettle gouda) were analyzed. Shotgun metagenomics profiled the cheese microbiomes and revealed a high abundance of
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