The DOI matches its Crossref record; 66 of the 68 references it cites were found in a registry or an index.
Facility-Specific “House” Microbiome Drives Microbial Landscapes of Artisan Cheesemaking Plants
Open accessAbstract
Cheese fermentations involve the growth of complex microbial consortia, which often originate in the processing environment and drive the development of regional product qualities. However, the microbial milieus of cheesemaking facilities are largely unexplored and the true nature of the fermentation-facility relationship remains nebulous. Thus, a high-throughput sequencing approach was employed to investigate the microbial ecosystems of two artisanal cheesemaking plants, with the goal of elucidating how the processing environment influences microbial community assemblages. Results demonstrate that fermentation-associated microbes dominated most surfaces, primarily Debaryomyces and Lactococcus, indicating that establishment of these organisms on processing surfaces may play an important role in microbial transfer, beneficially directing the course of sequential fermentations. Environmental organisms detected in processing environments dominated the surface microbiota of washed-rind cheeses maturing in both facilities, demonstrating the importance of the processing environment for populating cheese microbial communities, even in inoculated cheeses. Spatial diversification within both facilities reflects the functional adaptations of microbial communities inhabiting different surfaces and the existence of facility-specific "house" microbiota, which may play a role in shaping site-specific product characteristics.
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“When artisanal cheese is produced without direct inoculation with starter cultures, the microorganisms involved in fermentation are derived from starting material and environmental sources [126].”
From Lactic Acid Bacteria in Raw-Milk Cheeses: From Starter Cultures to Probiotic Functions (2022) · cites this paper as [126]
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- 10.1016/S0022-2836(05)80360-2 · DOI · Paper page
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Metadata
- Authors
- Bokulich, N. A., & Mills, D. A.
- Affiliations
- University of California, Davis (US)
- Venue
- Applied and Environmental Microbiology
- Publisher
- American Society for Microbiology
- Published
- 2013-09
- Volume
- 79
- Issue
- 17
- Pages
- 5214-5223
- ISSN
- 0099-2240 (ISSN-L)
- 1098-5336
- PMC
- PMC3753952
- OpenAlex
- W2134123776
- Cited by
- 295
- References
- 68
- Citations by year
- 2026: 16 · 2025: 25 · 2024: 23 · 2023: 25 · 2022: 28 · 2021: 32 · 2020: 27 · 2019: 19 · 2018: 30 · 2017: 25 · 2016: 13 · 2015: 19 · 2014: 11 · 2013: 1
- FWCI
- 21.85
- Type
- journal article
- Language
- en
- Open access
- bronze
- doi.org
- Locations
- Applied and Environmental Microbiology (publishedVersion)
- Europe PMC (PubMed Central) (publishedVersion)
- PubMed Central (publishedVersion)
- PubMed (publishedVersion)
- Topics
- Life Sciences › Agricultural and Biological Sciences › Food Science › Probiotics and Fermented Foods
- Life Sciences › Agricultural and Biological Sciences › Food Science › Fermentation and Sensory Analysis
- Physical Sciences › Environmental Science › Ecology › Microbial Community Ecology and Physiology
- Keywords
- cheese fermentation, surface microbiota, Debaryomyces, Lactococcus, microbial transmission, spatial diversification, traditional cheese production
- MeSH terms
- Bacteria, Cheese, Environmental Microbiology, Fermentation, Fungi, Industrial Microbiology, Biota
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