Characterization of the bacterial biodiversity in Pico cheese (an artisanal Azorean food)

Riquelme, Cristina; Câmara, Sandra; Enes Dapkevicius, Maria de Lurdes N.; Vinuesa, Pablo; da Silva, Célia Costa Gomes; Malcata, F. Xavier; Rego, Oldemiro A.

doi:10.1016/j.ijfoodmicro.2014.09.031

Cited by 87Probiotics and Fermented FoodsMicrobial Community Ecology and PhysiologyFermentation and Sensory Analysis

Characterization of the bacterial biodiversity in Pico cheese (an artisanal Azorean food)

Riquelme, Cristina, Câmara, Sandra, Enes Dapkevicius, Maria de Lurdes N., Vinuesa, Pablo, da Silva, Célia Costa Gomes, Malcata, F. Xavier, Rego, Oldemiro A.·2015·International Journal of Food Microbiology

DOI 10.1016/j.ijfoodmicro.2014.09.031

Open this paper in CoChat — free account

Abstract

This work presents the first study on the bacterial communities in Pico cheese, a traditional cheese of the Azores (Portugal), made from raw cow's milk. Pyrosequencing of tagged amplicons of the V3-V4 regions of the 16S rDNA and Operational Taxonomic Unit-based (OTU-based) analysis were applied to obtain an overall idea of the microbiota in Pico cheese and to elucidate possible differences between cheese-makers (A, B and C) and maturation times. Pyrosequencing revealed a high bacterial diversity in Pico cheese. Four phyla (Firmicutes, Proteobacteria, Actinobacteria and Bacteroidetes) and 54 genera were identified. The predominant genus was Lactococcus (77% of the sequences). Sequences belonging to major cheese-borne pathogens were not found. Staphylococcus accounted for 0.5% of the sequences. Significant differences in bacterial community composition were observed between cheese-maker B and the other two units that participated in the study. However, OTU analysis identified a set of taxa (Lactococcus, Streptococcus, Acinetobacter, Enterococcus, Lactobacillus, Staphylococcus, Rothia, Pantoea and unclassified genera belonging to the Enterobacteriaceae family) that would represent the core components of artisanal Pico cheese microbiota. A diverse bacterial community was present at early maturation, with an increase in the number of phylotypes up to 2 weeks, followed by a decrease at the end of ripening. The most remarkable trend in abundance patterns throughout ripening was an increase in the number of sequences belonging to the Lactobacillus genus, with a concomitant decrease in Acinetobacter, and Stenotrophomonas. Microbial rank abundance curves showed that Pico cheese's bacterial communities are characterized by a few dominant taxa and many low-abundance, highly diverse taxa that integrate the so-called "rare biosphere".

Integrity signals

Registry

Crossref · 10.1016/j.ijfoodmicro.2014.09.031

Cites

57 of 57 references verified0 citation errors · 0 not checkable

Statistics

Recomputing p-values needs the paper’s full text.

Claims the paper makes

This paper’s full text isn’t openly available, so its claims and self-check weren’t run. The registry and citation checks still apply.

Claims other papers make about this one

Each is checked against this paper’s own text: does it say what the citing paper says it does?

In some artisanal cheeses, indigenous LAB from milk are used for acid production in the first steps of cheese making without added starter cultures.
“In some artisanal cheeses, indigenous LAB from milk are used for the production of acid in the first steps of cheese making, without the need to add starter cultures [11].”
From Lactic Acid Bacteria in Raw-Milk Cheeses: From Starter Cultures to Probiotic Functions (2022) · cites this paper as [11]

A Mathematical Theory of Communication
Shannon, C. E. (1948) · Bell System Technical Journal · doi:10.1002/j.1538-7305.1948.tb01338.x · Cited by 88,486 · see citing works
Introducing mothur: Open-Source, Platform-Independent, Community-Supported Software for Describing and Comparing Microbial Communities
Schloss, P. D., Westcott, S. L., Ryabin, T., Hall, J. R., Hartmann, M., Hollister, E. B., Lesniewski, R. A., Oakley, B. B., Parks, D. H., Robinson, C. J., et al. (2009) · Applied and Environmental Microbiology · doi:10.1128/aem.01541-09 · Cited by 20,966 · see citing works
Measurement of Diversity
Simpson, E. (1949) · Nature · doi:10.1038/163688a0 · Cited by 14,328 · see citing works
Analysis of molecular variance inferred from metric distances among DNA haplotypes: application to human mitochondrial DNA restriction data.
Excoffier, L., Smouse, P. E., & Quattro, J. M. (1992) · Genetics · doi:10.1093/genetics/131.2.479 · Cited by 13,929 · see citing works
A new method for non-parametric multivariate analysis of variance
Anderson, M. J. (2001) · Austral Ecology · doi:10.1111/j.1442-9993.2001.01070.pp.x · Cited by 13,828 · see citing works
Nonparametric estimation of the number of classes in a population
Chao, A. (1984) · Scandinavian Journal of Statistics · Cited by 4,263 · see citing works
Microbial diversity in the deep sea and the underexplored “rare biosphere”
Sogin, M. L., Morrison, H. G., Huber, J. A., Welch, D. B. M., Huse, S. M., Neal, P. R., Arrieta, J. M., & Herndl, G. J. (2006) · Proceedings of the National Academy of Sciences · doi:10.1073/pnas.0605127103 · Cited by 3,683 · see citing works
THE POPULATION FREQUENCIES OF SPECIES AND THE ESTIMATION OF POPULATION PARAMETERS
Good, I. J. (1953) · Biometrika · doi:10.1093/biomet/40.3-4.237 · Cited by 3,427 · see citing works
Reducing the Effects of PCR Amplification and Sequencing Artifacts on 16S rRNA-Based Studies
Schloss, P. D., Gevers, D., & Westcott, S. L. (2011) · PLoS ONE · doi:10.1371/journal.pone.0027310 · Cited by 2,112 · see citing works
Lactic acid bacteria as functional starter cultures for the food fermentation industry
Leroy, F., & De Vuyst, L. (2004) · Trends in Food Science & Technology · doi:10.1016/j.tifs.2003.09.004 · Cited by 1,852 · see citing works
Statistical Methods for Detecting Differentially Abundant Features in Clinical Metagenomic Samples
White, J. R., Nagarajan, N., & Pop, M. (2009) · PLoS Computational Biology · doi:10.1371/journal.pcbi.1000352 · Cited by 1,581 · see citing works
Nucleic acid-based approaches to investigate microbial-related cheese quality defects
O'Sullivan, D. J., Giblin, L. M., McSweeney, P. L. H., Sheehan, J. J., & Cotter, P. D. (2013) · Frontiers in Microbiology · doi:10.3389/fmicb.2013.00001 · Cited by 1,423 · see citing works
A Selected Core Microbiome Drives the Early Stages of Three Popular Italian Cheese Manufactures
De Filippis, F., La Storia, A., Stellato, G., Gatti, M., & Ercolini, D. (2014) · PLoS ONE · doi:10.1371/journal.pone.0089680 · Cited by 1,398 · see citing works
Estimating the Number of Classes via Sample Coverage
Chao, A., & Lee, S. (1992) · Journal of the American Statistical Association · doi:10.1080/01621459.1992.10475194 · Cited by 1,388 · see citing works
Conservative Fragments in Bacterial 16S rRNA Genes and Primer Design for 16S Ribosomal DNA Amplicons in Metagenomic Studies
Wang, Y., & Qian, P. (2009) · PLoS ONE · doi:10.1371/journal.pone.0007401 · Cited by 1,270 · see citing works
Biochemistry of cheese ripening
McSweeney, P. L. H. (2004) · International Journal of Dairy Technology · doi:10.1111/j.1471-0307.2004.00147.x · Cited by 1,048 · see citing works
Encyclopedia of Dairy Sciences
Wouters, J. T. M. (2012) · International Dairy Journal · doi:10.1016/j.idairyj.2012.01.001 · Cited by 938 · see citing works
Untitled work
(1981) · Cited by 813 · see citing works
Lipolysis and free fatty acid catabolism in cheese: a review of current knowledge
Collins, Y. F., McSweeney, P. L. H., & Wilkinson, M. G. (2003) · International Dairy Journal · doi:10.1016/s0958-6946(03)00109-2 · Cited by 777 · see citing works
Assessing and Improving Methods Used in Operational Taxonomic Unit-Based Approaches for 16S rRNA Gene Sequence Analysis
Schloss, P. D., & Westcott, S. L. (2011) · Applied and Environmental Microbiology · doi:10.1128/aem.02810-10 · Cited by 726 · see citing works
Traditional Cheeses: Rich and Diverse Microbiota with Associated Benefits
Montel, M.-C., Buchin, S., Mallet, A., Delbes-Paus, C., Vuitton, D. A., Desmasures, N., & Berthier, F. (2014) · International Journal of Food Microbiology · doi:10.1016/j.ijfoodmicro.2014.02.019 · Cited by 665 · see citing works
Introduction to Multidimensional Scaling
Schiffman, S. S. (1981) · Cited by 550 · see citing works
Phylogenetic Approaches for Describing and Comparing the Diversity of Microbial Communities
Martin, A. P. (2002) · Applied and Environmental Microbiology · doi:10.1128/aem.68.8.3673-3682.2002 · Cited by 519 · see citing works
High-Throughput Sequencing and Metagenomics: Moving Forward in the Culture-Independent Analysis of Food Microbial Ecology
Ercolini, D. (2013) · Applied and Environmental Microbiology · doi:10.1128/aem.00256-13 · Cited by 479 · see citing works
Culturable Psychrotrophic Bacterial Communities in Raw Milk and Their Proteolytic and Lipolytic Traits
Hantsis-Zacharov, E., & Halpern, M. (2007) · Applied and Environmental Microbiology · doi:10.1128/aem.00866-07 · Cited by 335 · see citing works
Prevalence and sources of cheese contamination with pathogens at farm and processing levels
Kousta, M., Mataragas, M., Skandamis, P. N., & Drosinos, E. H. (2009) · Food Control · doi:10.1016/j.foodcont.2009.11.015 · Cited by 290 · see citing works
High-Throughput Sequencing for Detection of Subpopulations of Bacteria Not Previously Associated with Artisanal Cheeses
Quigley, L., O’Sullivan, Ó., Beresford, T. P. J., Ross, R. P., Fitzgerald, G. F., & Cotter, P. D. (2012) · Applied and Environmental Microbiology · doi:10.1128/aem.00918-12 · Cited by 259 · see citing works
Assessing population genetic structure and variability with RAPD data: Application to Vaccinium macrocarpon (American Cranberry)
Stewart, C. N., & Excoffier, L. (1996) · Journal of Evolutionary Biology · doi:10.1046/j.1420-9101.1996.9020153.x · Cited by 236 · see citing works
Raw Cow Milk Bacterial Population Shifts Attributable to Refrigeration
Lafarge, V., Ogier, J.-C., Girard, V., Maladen, V., Leveau, J.-Y., Gruss, A., & Delacroix-Buchet, A. (2004) · Applied and Environmental Microbiology · doi:10.1128/aem.70.9.5644-5650.2004 · Cited by 223 · see citing works
Evaluating different approaches that test whether microbial communities have the same structure
Schloss, P. D. (2008) · The ISME Journal · doi:10.1038/ismej.2008.5 · Cited by 197 · see citing works
Starter Cultures: General Aspects
Parente, E., Cogan, T. M., & Powell, I. B. (2017) · Elsevier eBooks · doi:10.1016/b978-0-12-417012-4.00008-9 · Cited by 186 · see citing works
“Remake” by high-throughput sequencing of the microbiota involved in the production of water buffalo mozzarella cheese
Ercolini, D., De Filippis, F., La Storia, A., & Iacono, M. (2012) · Applied and Environmental Microbiology · doi:10.1128/aem.02218-12 · Cited by 175 · see citing works
Cow Teat Skin, a Potential Source of Diverse Microbial Populations for Cheese Production
Verdier‐Metz, I., Gagné, G., Bornes, S., Monsallier, F., Veisseire, P., Delbès, C., & Montel, M. (2011) · Applied and Environmental Microbiology · doi:10.1128/aem.06229-11 · Cited by 166 · see citing works
Characterization of bacterial populations in Danish raw milk cheeses made with different starter cultures by denaturating gradient gel electrophoresis and pyrosequencing
Masoud, W., Takamiya, M., Vogensen, F. K., Lillevang, S., Al-Soud, W. A., Sørensen, S. J., & Jakobsen, M. (2011) · International Dairy Journal · doi:10.1016/j.idairyj.2010.10.007 · Cited by 159 · see citing works
Microbiological and biochemical characteristics of Canestrato Pugliese cheese made from raw milk, pasteurized milk or by heating the curd in hot whey
Albenzio, M., Corbo, M. R., Rehman, S., Fox, P. F., Angelis, M. D., Corsetti, A., Sevi, A., & Gobbetti, M. (2001) · International Journal of Food Microbiology · doi:10.1016/s0168-1605(00)00533-x · Cited by 158 · see citing works
Biodiversity in Oscypek, a traditional Polish cheese, determined by culture-dependent and-independent approaches
Alegría, Á., Szczesny, P., Mayo, B., Bardowski, J., & Kowalczyk, M. (2012) · Applied and Environmental Microbiology · doi:10.1128/aem.06081-11 · Cited by 152 · see citing works
Selection and use of autochthonous mixed starter for lactic acid fermentation of carrots, French beans or marrows
Cagno, R. D., Surico, R. F., Siragusa, S., Angelis, M. D., Paradiso, A., Minervini, F., Gara, L. D., & Gobbetti, M. (2008) · International Journal of Food Microbiology · doi:10.1016/j.ijfoodmicro.2008.07.010 · Cited by 147 · see citing works
Dipping into the Rare Biosphere
Pedrós‐Alió, C. (2007) · Science · doi:10.1126/science.1135933 · Cited by 139 · see citing works
Starter Cultures: General Aspects
Parente, E., & Cogan, T. M. (2004) · Cheese · doi:10.1016/s1874-558x(04)80065-4 · Cited by 134 · see citing works
High-throughput sequencing of microbial communities in Poro cheese, an artisanal Mexican cheese
Aldrete-Tapia, J. A., Escobar-Ramírez, M. C., Tamplin, M. L., & Hernández‐Iturriaga, M. (2014) · Food Microbiology · doi:10.1016/j.fm.2014.05.022 · Cited by 133 · see citing works
Survey of raw milk cheeses for microbiological quality and prevalence of foodborne pathogens
Brooks, J. C. W., Martinez, B. A., Stratton, J., Bianchini, A., Krokstrom, R., & Hutkins, R. L. (2012) · Food Microbiology · doi:10.1016/j.fm.2012.03.013 · Cited by 129 · see citing works
Diversity and assessment of potential risk factors of Gram-negative isolates associated with French cheeses
Coton, M., Delbès, C., Irlinger, F., Desmasures, N., Flèche‐Matéos, A. L., Stahl, V., Montel, M.-C. M.-C., & Coton, E. (2011) · Food Microbiology · doi:10.1016/j.fm.2011.08.020 · Cited by 129 · see citing works
Artisanal and experimental Pecorino Siciliano cheese: Microbial dynamics during manufacture assessed by culturing and PCR–DGGE analyses
Randazzo, C. L., Vaughan, E. E., & Caggia, C. (2006) · International Journal of Food Microbiology · doi:10.1016/j.ijfoodmicro.2005.11.002 · Cited by 127 · see citing works
Study of microbial diversity in raw milk and fresh curd used for Fontina cheese production by culture-independent methods
Giannino, M. L., Marzotto, M., Dellaglio, F., & Feligini, M. (2009) · International Journal of Food Microbiology · doi:10.1016/j.ijfoodmicro.2009.01.022 · Cited by 125 · see citing works
Next-generation approaches to the microbial ecology of food fermentations
Bokulich, N. A., & Mills, D. A. (2012) · BMB Reports · doi:10.5483/bmbrep.2012.45.7.148 · Cited by 122 · see citing works
Diversity and evolution of the microbial populations during manufacture and ripening of Casín, a traditional Spanish, starter-free cheese made from cow's milk
Alegría, Á., Álvarez‐Martín, P., Sacristán, N., Fernández, E., Delgado, S., & Mayo, B. (2009) · International Journal of Food Microbiology · doi:10.1016/j.ijfoodmicro.2009.09.023 · Cited by 118 · see citing works
Dynamics of Bacterial Communities during the Ripening Process of Different Croatian Cheese Types Derived from Raw Ewe's Milk Cheeses
Fuka, M. M., Wallisch, S., Engel, M., Welzl, G., Havranek, J., & Schloter, M. (2013) · PLoS ONE · doi:10.1371/journal.pone.0080734 · Cited by 103 · see citing works
The role of the nonstarter lactic acid bacteria in Cheddar cheese ripening
Banks, J. M., & Williams, A. G. (2004) · International Journal of Dairy Technology · doi:10.1111/j.1471-0307.2004.00150.x · Cited by 73 · see citing works
Characterization of microflora in Latin-style cheeses by next-generation sequencing technology
Pfefer, T. L., Ottesen, A., White, J. R., Allard, M. W., Brown, E. W., & Kase, J. A. (2012) · BMC Microbiology · doi:10.1186/1471-2180-12-254 · Cited by 71 · see citing works
Presence of halophilic and alkaliphilic lactic acid bacteria in various cheeses
Ishikawa, M., Kodama, K., Yasuda, H., Okamoto-Kainuma, A., Koizumi, K., & Yamasato, K. (2006) · Letters in Applied Microbiology · doi:10.1111/j.1472-765x.2006.02073.x · Cited by 68 · see citing works
Identification of the Enterobacteriaceae in Montasio cheese and assessment of their amino acid decarboxylase activity
Maifreni, M., Frigo, F., Bartolomeoli, I., Innocente, N., Biasutti, M., & Marino, M. (2013) · Journal of Dairy Research · doi:10.1017/s002202991200074x · Cited by 60 · see citing works
Exploiting the potential of bacteria in the cheese ecosystem
Peláez, C., & Requena, T. (2005) · International Dairy Journal · doi:10.1016/j.idairyj.2004.12.001 · Cited by 50 · see citing works
Simplification of a complex microbial antilisterial consortium to evaluate the contribution of its flora in uncooked pressed cheese
Callon, C., Saubusse, M., Didienne, R., Buchin, S., & Montel, M.-C. M.-C. (2011) · International Journal of Food Microbiology · doi:10.1016/j.ijfoodmicro.2010.12.019 · Cited by 40 · see citing works
Cheese | Avoidance of Gas Blowing
Sheehan, J. J. (2011) · Encyclopedia of Dairy Sciences · doi:10.1016/b978-0-12-374407-4.00079-0 · Cited by 33 · see citing works
Phenotypic and Genotypic Characterization of Indigenous Lactobacillus Community from Traditional Istrian Ewe's Cheese
Skelin, A., Fuka, M. M., Majhenič, A. Č., Redžepović, S., Samaržija, D., & Matijašić, B. B. (2012) · University of Zagreb University Computing Centre (SRCE) · Cited by 18 · see citing works
Bifidobacterium pseudolongum are efficient indicators of animal fecal contamination in raw milk cheese industry
Delcenserie, V., Gavini, F., China, B., & Daube, G. (2011) · BMC Microbiology · doi:10.1186/1471-2180-11-178 · Cited by 15 · see citing works
Evaluation of denaturing gradient gel electrophoresis (DGGE) used to describe structure of bacterial communities in Istrian cheese
Fuka, M. M., Radl, V., & Schloter, M. (2012) · Site cant be reached · doi:10.5897/ajb11.3284 · Cited by 1 · see citing works

Flagged first, then by citations

1 of the 58 references couldn’t be matched to a known paper.

Sorted by citations

Lactic Acid Bacteria in Raw-Milk Cheeses: From Starter Cultures to Probiotic Functions
Coelho, M. C., Malcata, F. X., & Silva, C. C. G. (2022) · Foods · doi:10.3390/foods11152276 · Cited by 276 · see citing works
“Several studies have attempted to comprehensively describe the microbiota in traditional cheeses at different stages of the ripening process [4 – 11].”
Metagenomics insights into food fermentations
Filippis, F. D., Parente, E., & Ercolini, D. (2016) · Microbial Biotechnology · doi:10.1111/1751-7915.12421 · Cited by 257 · see citing works
Pros and cons for using non-starter lactic acid bacteria (NSLAB) as secondary/adjunct starters for cheese ripening
Gobbetti, M., De Angelis, M., Di Cagno, R., Mancini, L., & Fox, P. F. (2015) · Trends in Food Science & Technology · doi:10.1016/j.tifs.2015.07.016 · Cited by 217 · see citing works
Genetic diversity, safety and technological characterization of lactic acid bacteria isolated from artisanal Pico cheese
Domingos-Lopes, M. F. P., Stanton, C., Ross, P. R., Dapkevicius, M. L. E., & Silva, C. C. G. (2017) · Food Microbiology · doi:10.1016/j.fm.2016.11.014 · Cited by 210 · see citing works
Recent Past, Present, and Future of the Food Microbiome
De Filippis, F., Parente, E., & Ercolini, D. (2018) · Annual Review of Food Science and Technology · doi:10.1146/annurev-food-030117-012312 · Cited by 163 · see citing works
“…Legumes Guzzon et al. 2017 De Pasquale et al. 2016 Dolci et al. 2014 Guidone et al. 2016 Stellato et al. 2015 Wang et al. 2015 O’Sullivan et al. 2015 Riquelme et al. 2015 Bassi et al. 2015 Liu et al. 2015b Liu et al. 2015a Elizaquivel et al. 2015 Lhomme et al. 2015a Minervini et al. 2015 De…”
Dynamics and diversity of microbial community succession during fermentation of Suan yu, a Chinese traditional fermented fish, determined by high throughput sequencing
Zang, J., Xu, Y., Xia, W., Yu, D., Gao, P., Jiang, Q., & Yang, F. (2018) · Food Research International · doi:10.1016/j.foodres.2018.05.076 · Cited by 163 · see citing works
Sequencing of the cheese microbiome and its relevance to industry
Yeluri Jonnala, B. R., McSweeney, P. L. H., Sheehan, J. J., & Cotter, P. D. (2018) · Frontiers in Microbiology · doi:10.3389/fmicb.2018.01020 · Cited by 160 · see citing works
Highlighting the microbial diversity of 12 French cheese varieties
Dugat‐Bony, É., Garnier, L., Denonfoux, J., Ferreira, S., Sarthou, A., Bonnarme, P., & Irlinger, F. (2016) · International Journal of Food Microbiology · doi:10.1016/j.ijfoodmicro.2016.09.026 · Cited by 148 · see citing works
“With the recent development of next generation sequencing technologies, characterization of microbial communities from cheeses collected around the world is currently an active field of research (Delcenserie et al., 2014; Ercolini et al., 2012; Parente et al., 2016; Quigley et al., 2012; Riquelme et al., 2015; Wolfe e…”
Background
Acinetobacter spp. in food and drinking water – A review
Carvalheira, A., Silva, J., & Teixeira, P. C. M. (2020) · Food Microbiology · doi:10.1016/j.fm.2020.103675 · Cited by 145 · see citing works
Meta-omics insights in the microbial community profiling and functional characterization of fermented foods
Chen, G., Chen, C., & Lei, Z. (2017) · Trends in Food Science & Technology · doi:10.1016/j.tifs.2017.05.002 · Cited by 142 · see citing works
Microbiota of newborn calves and their mothers reveals possible transfer routes for newborn calves’ gastrointestinal microbiota
Klein-Jöbstl, D., Quijada, N. M., Dzieciol, M., Feldbacher, B., Wagner, M., Drillich, M., Schmitz‐Esser, S., & Mann, E. (2019) · PLoS ONE · doi:10.1371/journal.pone.0220554 · Cited by 126 · see citing works
Cheesomics: the future pathway to understanding cheese flavour and quality.
Afshari, R., Pillidge, C. J., Dias, D. A., Osborn, A. M., & Gill, H. (2020) · Critical Reviews in Food Science and Nutrition · doi:10.1080/10408398.2018.1512471 · Cited by 126 · see citing works
Large-scale mapping of microbial diversity in artisanal Brazilian cheeses
Kamimura, B. A., Filippis, F. D., Sant’Ana, A. S., & Ercolini, D. (2018) · Food Microbiology · doi:10.1016/j.fm.2018.12.014 · Cited by 120 · see citing works
Dynamic correlations between microbiota succession and flavor development involved in the ripening of Kazak artisanal cheese
Zheng, X., Liu, F., Shi, X., Wang, B., Kai-xiong, L., Li, B., & Zhuge, B. (2017) · Food Research International · doi:10.1016/j.foodres.2017.12.007 · Cited by 104 · see citing works
Current perspectives in food-based studies exploiting multi-omics approaches
Ferrocino, I., & Cocolin, L. (2017) · Current Opinion in Food Science · doi:10.1016/j.cofs.2017.01.002 · Cited by 77 · see citing works
Characterization of microbiota in Plaisentif cheese by high-throughput sequencing
Dalmasso, A., del Rio, M. D. L. D. S., Civera, T., Pattono, D., Cardazzo, B., & Bottero, M. T. (2016) · LWT · doi:10.1016/j.lwt.2016.02.004 · Cited by 76 · see citing works
“These results are consistent with the phyla present in milk (Quigley, O’Sullivan, et al., 2013), Danish raw milk cheese (Masoud et al., 2011), short-timed ripened cheese, and other artisanal products (Alegría et al., 2012; Fuka et al., 2013; Quigley et al., 2012; Riquelme et al., 2015).”
Amplicon sequencing reveals the bacterial diversity in milk, dairy premises and Serra da Canastra artisanal cheeses produced by three different farms
Kamimura, B. A., Cabral, L., Noronha, M. F., Baptista, R. C., Nascimento, H. M., & Sant’Ana, A. S. (2020) · Food Microbiology · doi:10.1016/j.fm.2020.103453 · Cited by 69 · see citing works
The microbiota of high-moisture mozzarella cheese produced with different acidification methods
Guidone, A., Zotta, T., Matera, A., Ricciardi, A., Filippis, F. D., Ercolini, D., & Parente, E. (2015) · International Journal of Food Microbiology · doi:10.1016/j.ijfoodmicro.2015.09.002 · Cited by 62 · see citing works
Using PacBio sequencing to investigate the bacterial microbiota of traditional Buryatian cottage cheese and comparison with Italian and Kazakhstan artisanal cheeses
Jin, H., Mo, L., Pan, L., Hou, Q., Li, C., Darima, I., & Yu, J. Z. (2018) · Journal of Dairy Science · doi:10.3168/jds.2018-14403 · Cited by 62 · see citing works
“Our results show that the phyla Firmicutes and Proteobacteria were predominant in traditional cheeses, in agreement with previous studies (Riquelme et al., 2015; Dalmasso et al., 2016).”
Result
New insights into cheddar cheese microbiota-metabolome relationships revealed by integrative analysis of multi-omics data
Afshari, R., Pillidge, C. J., Read, E., Rochfort, S., Dias, D. A., Osborn, A. M., & Gill, H. (2020) · Scientific Reports · doi:10.1038/s41598-020-59617-9 · Cited by 58 · see citing works
Role of Exposure to Lactic Acid Bacteria from Foods of Animal Origin in Human Health
Miranda, C., Contente, D., Igrejas, G., Câmara, S. P. D. A. E., Dapkevicius, M. D. L. E., & Poeta, P. A. C. Q. D. (2021) · Foods · doi:10.3390/foods10092092 · Cited by 65 · see citing works
“In some artisanal raw milk cheeses, lactococci predominate and possibly conduct the maturation processes [72,75,76].”
Background
Assessment of Spoilage Bacterial Communities in Food Wrap and Modified Atmospheres-Packed Minced Pork Meat Samples by 16S rDNA Metagenetic Analysis
Cauchie, E., Delhalle, L., Taminiau, B., Tahiri, A., Korsak, N., Burteau, S., Fall, P. A., Farnir, F., Baré, G., & Daube, G. (2020) · Frontiers in Microbiology · doi:10.3389/fmicb.2019.03074 · Cited by 56 · see citing works
Evaluating the microbial ecology and metabolite profile in Kazak artisanal cheeses from Xinjiang, China
Zheng, X., Liu, F., Kai-xiong, L., Shi, X., Ni, Y., Li, B., & Zhuge, B. (2018) · Food Research International · doi:10.1016/j.foodres.2018.05.019 · Cited by 56 · see citing works
Profiling of bacterial and fungal communities of Mexican cheeses by high throughput DNA sequencing
Murugesan, S., Reyes-Mata, M. P., Nirmalkar, K., Chávez-Carbajal, A., Juárez-Hernández, J. I., Torres-Gómez, R. E., Piña-Escobedo, A., Maya, O., Hoyo‐Vadillo, C., Ramos‐Ramírez, E. G., et al. (2018) · Food Research International · doi:10.1016/j.foodres.2018.07.023 · Cited by 52 · see citing works
Emerging DNA-based technologies to characterize food ecosystems
Galimberti, A., Bruno, A., Mezzasalma, V., Mattia, F. D., Bruni, I., & Labra, M. (2015) · Food Research International · doi:10.1016/j.foodres.2015.01.017 · Cited by 50 · see citing works
An anti-listerial Lactococcus lactis strain isolated from Azorean Pico cheese produces lacticin 481
Ribeiro, S. C., O'Connor, P. M., Ross, R. P., Stanton, C., & Silva, C. C. G. (2016) · International Dairy Journal · doi:10.1016/j.idairyj.2016.07.017 · Cited by 49 · see citing works
Characterizing Halloumi cheese's bacterial communities through metagenomic analysis
Kamilari, E., Anagnostopoulos, D. A., Papademas, P., Kamilaris, A., & Tsaltas, D. (2020) · LWT · doi:10.1016/j.lwt.2020.109298 · Cited by 46 · see citing works
“, 2011) and Pico cheese (Riquelme et al., 2015).”
Diversity within Italian Cheesemaking Brine-Associated Bacterial Communities Evidenced by Massive Parallel 16S rRNA Gene Tag Sequencing
Marino, M., Innocente, N., Maifreni, M., Mounier, J., Cobo-Díaz, J. F., Coton, E., Carraro, L., & Cardazzo, B. (2017) · Frontiers in Microbiology · doi:10.3389/fmicb.2017.02119 · Cited by 45 · see citing works
“Firmicutes, Proteobacteria, Actinobacteria, and Bacteroidetes were prevalent in brine communities, in accordance with the phyla commonly detected in the dairy environment (Riquelme et al., 2015; Sattin et al., 2016).”
Result
High Throughput Sequencing Technologies as a New Toolbox for Deep Analysis, Characterization and Potentially Authentication of Protection Designation of Origin Cheeses?
Kamilari, E., Tomazou, M., Antoniades, A., & Tsaltas, D. (2019) · International Journal of Food Science · doi:10.1155/2019/5837301 · Cited by 42 · see citing works
“…workﬂow is beyond the scope of this review, Figure 1 shows an example of applying clustering algorithms on a limited metagenomics dataset. latter was derived from the reported relative abundances of microbial organisms in the literature which is discussed in this review [24, 26, 28, 30, 44, 45].”
Evaluation of Enzymatic Cleaning on Food Processing Installations and Food Products Bacterial Microflora
Delhalle, L., Taminiau, B., Fastrez, S., Fall, P. A., Ballesteros, M., Burteau, S., & Daube, G. (2020) · Frontiers in Microbiology · doi:10.3389/fmicb.2020.01827 · Cited by 41 · see citing works
Metagenomic insights into the changes in microbial community and antimicrobial resistance genes associated with different salt content of red pepper (Capsicum annuum L.) sauce
Li, Z., Dong, L., Zhao, C. G., & Zhu, Y. (2019) · Food Microbiology · doi:10.1016/j.fm.2019.103295 · Cited by 39 · see citing works
Isolation and characterization of an exopolysaccharide‐producing Leuconostoc citreum strain from artisanal cheese
Domingos‐Lopes, M. F. P., Lamosa, P., Stanton, C., Ross, R. P., & Silva, C. C. G. (2018) · Letters in Applied Microbiology · doi:10.1111/lam.13073 · Cited by 34 · see citing works
“Portugal) and is made from raw cow’s milk without the addition of starter cultures (Riquelme et al. 2015).”
Background
The rotation of primary starter culture mixtures results in batch-to-batch variations during Gouda cheese production
Decadt, H., Weckx, S., & Vuyst, L. D. (2023) · Frontiers in Microbiology · doi:10.3389/fmicb.2023.1128394 · Cited by 34 · see citing works
“, 2014), Portuguese Pico cheese (Riquelme et al., 2015), traditional Brazilian cheeses (Kamimura et al.”
Background
Characterization of Bacterial Microbiota of P.D.O. Feta Cheese by 16S Metagenomic Analysis
Papadakis, P., Konteles, S. J., Batrinou, A., Ouzounis, S., Tsironi, T. N., Halvatsiotis, P., Tsakali, E., van Impe, J. F. M., Vougiouklaki, D., Strati, I. F., et al. (2021) · Microorganisms · doi:10.3390/microorganisms9112377 · Cited by 32 · see citing works
The Cheese Production Facility Microbiome Exhibits Temporal and Spatial Variability
Johnson, J. D., Curtin, C. D., & Waite-Cusic, J. G. (2021) · Frontiers in Microbiology · doi:10.3389/fmicb.2021.644828 · Cited by 27 · see citing works
Microbiome Changes During Ripening
Cotter, P. D., & Beresford, T. P. J. (2017) · Elsevier eBooks · doi:10.1016/b978-0-12-417012-4.00015-6 · Cited by 27 · see citing works
Microbial characterization of an artisanal production of Robiola di Roccaverano cheese
Biolcati, F., Andrighetto, C., Bottero, M. T., & Dalmasso, A. (2020) · Journal of Dairy Science · doi:10.3168/jds.2019-17451 · Cited by 26 · see citing works
Analysis of the Bacterial Diversity of Paipa Cheese (a Traditional Raw Cow’s Milk Cheese from Colombia) by High-Throughput Sequencing
Castellanos-Rozo, J., Pulido, R. P., Burgos, M. J. G., López, R. L., & Gálvez, A. (2020) · Microorganisms · doi:10.3390/microorganisms8020218 · Cited by 26 · see citing works
“Furthermore, HTS studies can also provide information on adventitious or previously overlooked microbiota or the presence of pathogenic or spoilage bacteria in the cheese and dairy environment [2,3,11,14,20,21].”
Background
Serra da Estrela PDO Cheese Microbiome as Revealed by Next Generation Sequencing
Rocha, R., Vaz‐Velho, M., Santos, J., & Fernandes, P. A. D. C. (2021) · Microorganisms · doi:10.3390/microorganisms9102007 · Cited by 25 · see citing works
High-throughput sequencing approach to reveal the bacterial diversity of traditional yak jerky from the Tibetan regions
Wen, R., Lv, Y., Li, X.-A., Chen, Q., & Kong, B. (2020) · Meat Science · doi:10.1016/j.meatsci.2020.108348 · Cited by 24 · see citing works
Bacterial Diversity in Chinese Rushan Cheese From Different Geographical Origins
Xue, J., Yang, Y., Wang, Z., Guo, Y., & Shao, Y. (2018) · Frontiers in Microbiology · doi:10.3389/fmicb.2018.01920 · Cited by 24 · see citing works
Bacterial community diversity of yak milk dreg collected from Nyingchi region of Tibet, China
Chi, F., Tan, Z., Gu, X., Yang, L., & Luo, Z. (2021) · LWT · doi:10.1016/j.lwt.2021.111308 · Cited by 23 · see citing works
Characterization of Bacterial Communities in Mexican Artisanal Raw Milk “Bola de Ocosingo” Cheese by High-Throughput Sequencing
Aldrete-Tapia, J. A., Escobar-Ramírez, C. M., Tamplin, M. L., & Hernández‐Iturriaga, M. (2018) · Frontiers in Microbiology · doi:10.3389/fmicb.2018.02598 · Cited by 23 · see citing works
Artisanal Pico cheese as reservoir of Enterococcus species possessing virulence and antibiotic resistance properties: implications for food safety
Câmara, S. P. D. A. E., Dapkevicius, A., Silva, C. C. G., Malcata, F. X., & Dapkevicius, M. D. L. E. (2020) · Food Biotechnology · doi:10.1080/08905436.2019.1710844 · Cited by 25 · see citing works
“sequences obtained by pyrosequencing of tagged amplicons of the V3–V4 regions of the 16S rRNA gene (Riquelme et al. 2015), whereas presumptive counts in KF Agar ranged from 7.”
BackgroundMethodInfluential
An Insight into Goat Cheese: The Tales of Artisanal and Industrial Gidotyri Microbiota
Nelli, A., Venardou, B., Skoufos, I., Voidarou, C. C., Lagkouvardos, I., & Tzora, A. (2023) · Microorganisms · doi:10.3390/microorganisms11010123 · Cited by 23 · see citing works
“The observed phyla with the predominance of Firmicutes has been observed in a variety of cheese types [4,23,38,46,49,50].”
Background
Culture-independent bacterial community profiling of carbon dioxide treated raw milk
Lo, R., Turner, M. S., Weeks, M., & Bansal, N. (2016) · International Journal of Food Microbiology · doi:10.1016/j.ijfoodmicro.2016.06.015 · Cited by 22 · see citing works
“…including raw and pasteurised milk and various types of cheese (Aldrete-Tapia et al., 2014; de Filippis et al., 2014; de Pasquale et al., 2014; Ercolini et al., 2012; Guidone et al., 2016; Masoud et al., 2011; Masoud et al., 2012; Quigley et al., 2013a; Quigley et al., 2012; Riquelme et al., 2015).”
Background
Microbiome of industrialized Minas Frescal Cheese reveals high prevalence of putative bacteria: A concern in the One Health context
de Paula, A. C. L., Medeiros, J. D., Fernandes, G. D. R., da Silva, V. L., & Diniz, C. G. (2020) · LWT · doi:10.1016/j.lwt.2020.110791 · Cited by 21 · see citing works
Characterization of the Microbial Diversity and Chemical Composition of Gouda Cheese Made by Potential Probiotic Strains as an Adjunct Starter Culture
Oh, N. S., Joung, J. Y., Lee, J. Y., Kim, S. H., & Kim, Y. (2016) · Journal of Agricultural and Food Chemistry · doi:10.1021/acs.jafc.6b02689 · Cited by 21 · see citing works
Tradition unveiled: a comprehensive review of microbiological studies on Portuguese traditional cheeses, merging conventional and OMICs analyses
Serrano, S., Morais, S., & Semedo‐Lemsaddek, T. (2024) · Frontiers in Industrial Microbiology · doi:10.3389/finmi.2024.1420042 · Cited by 18 · see citing works
The use of 16S rRNA gene metagenetic monitoring of refrigerated food products for understanding the kinetics of microbial subpopulations at different storage temperatures: the example of white pudding
Cauchie, E., Gand, M., Kergourlay, G., Taminiau, B., Delhalle, L., Korsak, N., & Daube, G. (2016) · International Journal of Food Microbiology · doi:10.1016/j.ijfoodmicro.2016.10.012 · Cited by 19 · see citing works
Inhibition of bacterial growth in sweet cheese whey by carbon dioxide as determined by culture-independent community profiling
Lo, R., Xue, T., Weeks, M., Turner, M. S., & Bansal, N. (2015) · International Journal of Food Microbiology · doi:10.1016/j.ijfoodmicro.2015.10.003 · Cited by 19 · see citing works
“Pyrosequencing has been used in a large number of recent studies in which the microbial communities of dairy products were characterised, including raw and pasteurised milk and various types of cheese (Aldrete-Tapia et al., 2014; de Filippis et al., 2014; de Pasquale et al., 2014; Ercolini et al., 2012; Guidone et al.…”
BackgroundMethod
Distinct Bacterial Communities in São Jorge Cheese with Protected Designation of Origin (PDO)
Coelho, M. C., Malcata, F. X., & Silva, C. C. G. (2023) · Foods · doi:10.3390/foods12050990 · Cited by 14 · see citing works
“In studies using culture-independent methods, this genus was not found expressively in the microbiota of ripening cheeses [10,17,29].”
Method
Ecology of Lactobacilli Present in Italian Cheeses Produced from Raw Milk
Milani, C., Fontana, F., Alessandri, G., Mancabelli, L., Lugli, G. A., Longhi, G., Anzalone, R., Viappiani, A., Duranti, S., Turroni, F., et al. (2020) · Applied and Environmental Microbiology · doi:10.1128/aem.00139-20 · Cited by 14 · see citing works
The unusual microbiota of the traditional Bulgarian dairy product Krokmach – A pilot metagenomics study
Dimov, S. (2021) · International Journal of Dairy Technology · doi:10.1111/1471-0307.12809 · Cited by 14 · see citing works
Physicochemical, biochemical, microbiological and safety aspects of Pico cheese: Assessment throughout maturation and on the final product
Câmara, S. P. D. A. E., Dapkevicius, A., Rosa, H. J. D., Silva, C. C. G., Malcata, F. X., & Dapkevicius, M. D. L. E. (2017) · International Journal of Dairy Technology · doi:10.1111/1471-0307.12424 · Cited by 14 · see citing works
Correlation between the bacterial community and flavour of fermented fish
Wang, J.-L., Zhao, F., Cairang, Z.-M., Li, X.-Y., Kong, J., Zeng, S.-Y., Zhang, M., Zhao, Z., & Zhang, X. (2021) · Quality Assurance and Safety of Crops & Foods · doi:10.15586/qas.v13i3.908 · Cited by 14 · see citing works
“, 2017), and the results showed that Lactobacillus was the dominant bacteria (Riquelme et al., 2015).”
Bifidobacterial Distribution Across Italian Cheeses Produced from Raw Milk
Milani, C., Alessandri, G., Mancabelli, L., Lugli, G. A., Longhi, G., Anzalone, R., Viappiani, A., Duranti, S., Turroni, F., Ossiprandi, M. C., et al. (2019) · Microorganisms · doi:10.3390/microorganisms7120599 · Cited by 11 · see citing works
“This methodology has been applied to a range of cheeses, such as Tomme d’Orchies [1], mozzarella [2], Mexican cheeses [3], oscypek (Polish cheese) [4], Croatian cheeses [5], Belgian cheeses [6], Pico cheese (artisanal Azorean food) [7], caciocavallo [8], plaisentif [9] and Italian grana-like cheese [10].”
Method
Nonstarter Bacterial Communities in Aged Cheddar Cheese: Patterns on Two Timescales
Johnson, J. D., Selover, B., Curtin, C. D., & Waite-Cusic, J. (2021) · Applied and Environmental Microbiology · doi:10.1128/aem.01939-21 · Cited by 10 · see citing works
Exploring Foodborne Pathogen Ecology and Antimicrobial Resistance in the Light of Shotgun Metagenomics
Bridier, A. (2018) · Methods in molecular biology · doi:10.1007/978-1-4939-9000-9_19 · Cited by 10 · see citing works
Characterisation of microbial diversity and chemical properties of Cheddar cheese prepared from heat-treated milk
Lee, J. Y., Joung, J. Y., Choi, Y., Kim, Y., & Oh, N. S. (2016) · International Dairy Journal · doi:10.1016/j.idairyj.2016.07.016 · Cited by 10 · see citing works
Prevalence and fingerprinting of lactic acid bacteria community during 180 days of ripening in traditional Turkish goatskin bag Tulum cheeses produced in the mountainous region of Karaman using culture-dependent and -independent methods
Demirci, T., Göktepe, Ç. K., Öztürk, H. İ., Akın, N., Akyol, İ., & Dertli, E. (2021) · International Dairy Journal · doi:10.1016/j.idairyj.2021.105041 · Cited by 9 · see citing works
Assessment of autochthonous lactic acid bacteria as starter cultures for improved manufacture of Pico cheese using a cheese model
Câmara, S. P. D. A. E., Dias, C. M., Rocha, L., Dapkevicius, A., Rosa, H. J. D., Borba, A. E. S., Silveira, M. D. G. A., Malcata, F. X., & Dapkevicius, M. D. L. E. (2022) · International Dairy Journal · doi:10.1016/j.idairyj.2021.105294 · Cited by 8 · see citing works
Analysis of Microbiota Persistence in Quebec’s Terroir Cheese Using a Metabarcoding Approach
Raymond-Fleury, A., Lessard, M.-H., Chamberland, J., Pouliot, Y., Dugat‐Bony, É., Turgeon, S. L., St‐Gelais, D., & Labrie, S. (2022) · Microorganisms · doi:10.3390/microorganisms10071381 · Cited by 8 · see citing works
“Dairy microbiota have previously been studied using the hypervariable regions of the bacterial 16S rDNA V1–V3 [10,23,24], V3–V4 [11,25,26], V4 [5–7], V5–V6 [13] and V6–V8 [27], and of the fungal ITS1 [6,7,12] and ITS2 [11,28].”
Method
Transcriptomic Analysis of Staphylococcus xylosus in Solid Dairy Matrix Reveals an Aerobic Lifestyle Adapted to Rind
Léroy, S., Even, S., Micheau, P., Foye, A. D. L., Laroute, V., Loir, Y. L., & Talòn, R. (2020) · Microorganisms · doi:10.3390/microorganisms8111807 · Cited by 6 · see citing works
Milk and Dairy Products
Xue, Z., & Marco, M. L. (2019) · ASM Press eBooks · doi:10.1128/9781555819972.ch5 · Cited by 7 · see citing works
Amplicon-based metagenomic characterization of the microbiome of the traditional “Bieno” cheese produced in North Macedonia
Josifovska, S., Posheva, V., Doytchinov, V. V., Papadimitriou, K., Bazukyan, I. L., Gotcheva, V., & Dimov, S. (2023) · Food Bioscience · doi:10.1016/j.fbio.2023.103552 · Cited by 6 · see citing works
Microbes and the environment
Aspri, M., & Tsaltas, D. (2020) · Elsevier eBooks · doi:10.1016/b978-0-12-816449-5.00004-7 · Cited by 6 · see citing works
Evaluation of gamma-aminobutyric acid content in Portuguese cheeses with protected designation of origin status
Sousa, R. J. M., Ribeiro, S. C., Baptista, J., & Silva, C. C. G. (2023) · Journal of Dairy Research · doi:10.1017/s0022029923000043 · Cited by 5 · see citing works
“Compared with the cheeses made from cow milk, Pico cheese had the lowest GABA content, which could be related to its short ripening period, since it does not normally ripen for more than 22 d (Riquelme et al., 2015).”
Background
Viromic and Metagenomic Analyses of Commercial Spirulina Fermentations Reveal Remarkable Microbial Diversity
McDonnell, B., Parlindungan, E., Vasiliauskaite, E., Bottacini, F., Coughlan, K., Krishnaswami, L. P., Sassen, T., Lugli, G. A., Ventura, M., Mastroleo, F., et al. (2024) · Viruses · doi:10.3390/v16071039 · Cited by 5 · see citing works
PEYNİR ÜRETİMİNDE KULLANILAN STARTER KÜLTÜRLER
Oğuz, Ş., & Andiç, S. (2019) · GIDA / THE JOURNAL OF FOOD · doi:10.15237/gida.gd19121 · Cited by 4 · see citing works
Proteomics and transcriptomics and their application in fermented foods
Abrahams, A. M. (2023) · Elsevier eBooks · doi:10.1016/b978-0-323-98341-9.00033-5 · Cited by 4 · see citing works
Erken Olgunlaşma Dönemindeki Geleneksel Peynir Mikrobiyomunun Metagenomik Analizi
Savaşan, S., & Beyaz, D. (2019) · Etlik Veteriner Mikrobiyoloji Dergisi · doi:10.35864/evmd.586548 · Cited by 3 · see citing works
Addressing Quality, Safety, and Sustainability Challenges in Artisanal Pico Cheese Production: Proteolysis Indexes, Staphylococci, and Whey Valorization
Câmara, S. P. D. A. E., Dias, C. M., Nunes, H. P. B., Martin, R., Pimentel, F., Gomes, J. F., Silveira, M. D. G. A., Rosa, H. J. D., Dapkevicius, A., Borba, A. E. S., et al. (2025) · Foods · doi:10.3390/foods14091487 · Cited by 2 · see citing works
“Pico cheese maturation is thought to be mainly led by lactococci, which constitute more than 80% of its microbiota [15].”
LAB species and strain identification
Randazzo, C. L., Pino, A., Hoorde, K. V., & Caggia, C. (2017) · Wiley eBooks · doi:10.1002/9781119115007.ch8
Análise da diversidade bacteriana em amostras de laticínios brasileiros através de técnica de cultivo e metataxonomia
Frazilio, D. A. (2019) · doi:10.11606/t.60.2019.tde-04092019-093821
"Uma abordagem metagenômica para o estudo da ecologia microbiana e segurança microbiológica de queijos artesanais brasileiros"
Nascimento, B. A. K. (2018) · doi:10.47749/t/unicamp.2018.1126973
Caracterização da microbiota de queijos artesanais provenientes da Serra da Canastra - MG e da cultura iniciadora natural utilizada em sua produção
Isidorio, W. R. (2019) · doi:10.11606/d.9.2019.tde-14102022-145043
Correlation between Microbial Diversity and Non-Volatile Flavor Quality of Traditional Hurood from Xilingol LeaguePreprint
Yang, Y., Xia, Y. N., Wu, Y. N., Wang, Y., & Shuang, Q. (2023) · SSRN Electronic Journal · doi:10.2139/ssrn.4471943
Avaliação da qualidade de queijos artesanais Serrano e Colonial produzidos em São Francisco de Paula, RS
Garcia, L. D. S., Folchini, J. A., Ramos, A. T., Mascitti, A. K., Rebesquini, R., Deon, T. O., Voges, J. G., Gomes, D. C., & Modesto, E. C. (2022) · Revista do Instituto de Latícinios Cândido Tostes · doi:10.14295/2238-6416.v77i4.909
Diversity of Microorganism Towards Ethnic Fermented Food Products and Beverage
Singh, A., Thakur, S., Lakharwal, P., Dhar, P., & Nath, P. C. (2025) · Disaster Resilience and Green Growth · doi:10.1007/978-981-96-9286-6_22
Bacterial diversity and production of volatile compounds during the ripening of Bola de Ocosingo cheese
Wong‐Villarreal, A., Vázquez-Velázquez, R., Corzo-González, H., Rangel-Zaragoza, J. L., García‐Maldonado, J. Q., Cerqueda‐García, D., González-Sánchez, A. A., Cruz-Arévalo, J., Espinosa-Zaragoza, S., Arriaga, A. I. M., et al. (2026) · BIOtecnia · doi:10.18633/biotecnia.v28.2759
Analyses génomiques comparatives de souches de Brevibacterium et étude de leurs interactions biotiques avec Hafnia alvei dans un fromage modèle
Pham, N.-P. (2018) · theses.fr (ABES) · doi:10.70675/5a642acfz6e27z4df3z93d3z54f01b9c8e2f · Cited by 1 · see citing works
Développement et assemblage de ferments autochtones d'intérêt technologique en mobilisant la diversité microbienne locale
Grizon, A. (2024) · theses.fr (ABES) · doi:10.70675/0f7d93f3z8417z48ceza53azb71bbc2d45ff
Identification of microbial hotspots and biofilm-forming bacteria in a high output industrial cheese plant: Comparative evaluation of enzymatic versus sodium hydroxide-based cleaning-in-place (CIP) for biofilm removal
Pant, K., Wilkinson, M. G., Kumar, M., Roshdy, H., Nori, S. R. C., Fiore, V., Lourenco, A., FitzGerald, J. A., Barton, W., Cotter, P. D., et al. (2026) · Food Control · doi:10.1016/j.foodcont.2026.112346
Traditional Fermented Dairy Products as Reservoirs of Bifidobacterium With Probiotic Potential: From Microbial Diversity to Functional Characterization
Habiba, M. U., Rahman, M. M., Augustin, M. A., Varela, C., Morris, H., & Bozkurt, H. (2026) · Comprehensive Reviews in Food Science and Food Safety · doi:10.1111/1541-4337.70540
Niche Construction: A Rational Engineering Strategy for Regulating Microbial Assembly to Enhance Flavor and Bioactivity of Fermented Foods
Li, N., Zhang, A., Hu, J., Yu, M., Zhou, Y., Liang, K., Román‐Camacho, J. J., Shen, Y., Song, J., Wang, M., et al. (2026) · Comprehensive Reviews in Food Science and Food Safety · doi:10.1111/1541-4337.70623
Terroir Rediscovered: A Polyphasic Approach to Autochthonous Lactic Acid Bacteria as Functional and Microbial Heritage Resources in Portuguese PDO Cheeses
Serrano, S., Marques, J. N. D. M., Alves‐Barroco, C., Morais, S., Araújo, C., Elias, J., Crespo, M. T. B., & Semedo‐Lemsaddek, T. (2026) · Foods · doi:10.3390/foods15183322
“While several PDO cheeses (e.g., Serra da Estrela [48,49], Pico [50,51], É vora [52] or Serpa [46,53,54]) have been extensively characterized, studies focusing on Azeit ã o and Nisa remain limited, particularly regarding the identification of strains with technological and probiotic potential.”

High-throughput sequencing of microbial communities in Poro cheese, an artisanal Mexican cheese
Aldrete-Tapia, J. A., Escobar-Ramírez, M. C., Tamplin, M. L., & Hernández‐Iturriaga, M. (2014) · Food Microbiology · doi:10.1016/j.fm.2014.05.022 · Cited by 133 · see citing works
Elucidation of the initial bacterial community of Ezine PDO cheese using next-generation sequencing
Öztürk, H. İ., Demirci, T., Akın, N., & Oğul, A. (2022) · Archives of Microbiology · doi:10.1007/s00203-022-03272-3 · Cited by 3 · see citing works
Metabarcoding analysis reveals a differential bacterial community profile associated with ‘Torta del Casar’ and ‘Queso de la Serena’ PDO cheeses
Merchán, A. V., Ruiz‐Moyano, S., Benito, M. J., Vázquez-Hernández, M., Cabañas, C. M., & Román, Á. (2023) · Food Bioscience · doi:10.1016/j.fbio.2023.103491 · Cited by 9 · see citing works
Analysis of the Bacterial Diversity of Paipa Cheese (a Traditional Raw Cow’s Milk Cheese from Colombia) by High-Throughput Sequencing
Castellanos-Rozo, J., Pulido, R. P., Burgos, M. J. G., López, R. L., & Gálvez, A. (2020) · Microorganisms · doi:10.3390/microorganisms8020218 · Cited by 26 · see citing works
Using PacBio sequencing to investigate the bacterial microbiota of traditional Buryatian cottage cheese and comparison with Italian and Kazakhstan artisanal cheeses
Jin, H., Mo, L., Pan, L., Hou, Q., Li, C., Darima, I., & Yu, J. Z. (2018) · Journal of Dairy Science · doi:10.3168/jds.2018-14403 · Cited by 62 · see citing works

Authors: Riquelme, C., Câmara, S., Enes Dapkevicius, M. D. L. N., Vinuesa, P., da Silva, C. C. G., Malcata, F. X., & Rego, O. A.
Affiliations: Universidade dos Açores (PT)
Universidad Nacional Autónoma de México (MX)
Universidade do Porto (PT)
ORCID: Câmara, Sandra
Vinuesa, Pablo
Malcata, F. Xavier
Rego, Oldemiro A.
Venue: International Journal of Food Microbiology
Publisher: Elsevier BV
Published: 2015-01
Volume: 192
Pages: 86-94
ISSN: 0168-1605 (ISSN-L)
DOI: 10.1016/j.ijfoodmicro.2014.09.031
OpenAlex: W2034620101
Cited by: 87
References: 58
Citations by year: 2026: 5 · 2025: 2 · 2024: 3 · 2023: 7 · 2022: 4 · 2021: 9 · 2020: 14 · 2019: 9 · 2018: 14 · 2017: 7 · 2016: 9 · 2015: 4
FWCI: 9.54
Type: journal article
Language: en
Open access: closed
Licence: www.elsevier.com/tdm/userlicense/1.0/ (tdm)
www.elsevier.com/legal/tdmrep-license (tdm)
Locations: International Journal of Food Microbiology (publishedVersion)
PubMed (publishedVersion)
Portuguese National Funding Agency for Science, Research and Technology (RCAAP Project by FCT) (submittedVersion)
Funders: Regional Directorate for Science and Technology of the Regional Government of the Autonomous Region of the Azores (M2.1.2/028/2008-RTF/1)
Foundation for Science and Technology (PTDC/AGR-ALI/104385/2008)
Regional Fund for Science and Technology and Pro-Emprego program of the Regional Government of the Azores (M3.1.2/F/008/2011, M3.1.7/F/013/2011)
Topics: Life Sciences › Agricultural and Biological Sciences › Food Science › Probiotics and Fermented Foods
Physical Sciences › Environmental Science › Ecology › Microbial Community Ecology and Physiology
Life Sciences › Agricultural and Biological Sciences › Food Science › Fermentation and Sensory Analysis
Keywords: cheese microbiota, bacterial diversity, artisanal cheese, cheese ripening, Lactococcus, Lactobacillus, Acinetobacter, Stenotrophomonas, rare biosphere
MeSH terms: Animals, Azores, Bacteria, Cattle, Cheese, Food Microbiology, RNA, Ribosomal, 16S, Bacterial Physiological Phenomena, Biodiversity

About these checks

Registry, retraction, Cites and statistics results are computed, not judged, with one exception: a printed reference that no index lists is read once by a model before it counts as a citation error. Claims are extracted by a model and kept only when their quote appears verbatim in the text; each cited source is then checked, with a model’s help, for whether it says what the claim relies on. Those verdicts can be wrong — read the claim’s quote and the cited source before relying on one.

Statistics and arithmetic are recomputed, not judged.

Confidence bands are shown only for fields calibrated on our annotated test set. None is calibrated yet, so no band is shown.

What counts as a claim ›How we measure confidence ›How we check this ›

Are you an author, or do you see a problem with this page? Request a review

Characterization of the bacterial biodiversity in Pico cheese (an artisanal Azorean food)

Abstract

Integrity signals

Claims the paper makes

Claims other papers make about this one

Cites

Cited by

Related

Record

About these checks