ReviewCurrent microbiology2026
Characterizing Lactic Acid Bacteria in Artisanal Cheeses: Analytical Approaches and Strategic Implications.
Review in Current microbiology, 2026. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Not yet cited in PubMed.
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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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7 authors.
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Abstract
There is growing interest in the identification and characterization of beneficial microbial strains involved in fermented foods. Lactic acid bacteria (LAB) are among the most extensively studied microorganisms due to their ubiquity and functional diversity. In artisanal cheese making, LAB play a central role in ensuring product safety, shaping sensory attributes and defining typicity. This review critically synthesizes the methodological approaches used for LAB characterization ranging from conventional phenotypic assays to advanced molecular and omics-based techniques. It compares their taxonomic resolution, functional insights and operational constraints, drawing on illustrative studies from artisanal cheese systems. Overall, this review highlights how LAB characterization not only contributes to product quality and consistency, but also supports the preservation of microbial biodiversity, enhances the sustainability of artisanal cheese production and strengthens local value chains. Furthermore, it provides a structured framework to guide the selection of appropriate characterization methods according to specific research.
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