From the Single Bacterial Cell to the Microbial Community: A Round Trip to Better Understand the Secrets of Complex Microbiological Ecosystems
Open accessAbstract
There is increasing evidence of the difficulty in understanding the “biological functioning” of some complex microbial communities. Complex microbial communities exist everywhere in nature, and the interactions among their constituent microorganisms are a crucial aspect that influences their development. The ability of microorganisms to colonize an environment includes their ability to interact with other species in the same ecosystem, as well as their ability to adapt and integrate into the evolving community. The interactions among microorganisms and not just their numbers, or the presence of different species, biotypes, and variants, in many cases, seems to become a decisive factor in understanding and analyzing the development of microbial ecosystems and the biological function of the individual microbial entities that are part of them. After working to isolate individual microbial cells and study the mechanisms of their functioning and development, it is time to embark on a backward journey “from the small to the complex” for a better understanding of complex microbial ecosystems and their application potential. The purpose of this brief contribution is to further the development of the understanding of the role of microbial communities in nature and the mode of their development and evolution.
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The third group is more diverse and abundant in artisanal cheeses and is functional in the curd fermentation process and capable of adapting to technological stress factors.
“This group is more diverse and abundant in artisanal cheeses and, although not a biological element of stability and continuity in the ecosystem like natural whey starter, is functional in the curd fermentation process and capable of adapting to technological stress factors [8,123,124].”
From Microbiota of Cheese Ecosystems: A Perspective on Cheesemaking (2025) · cites this paper as [123]
The Food ecosystem section (page not provided) says natural-starter communities contribute to fermentation performance and cope with pressures in food production. It does not identify the cited sentence’s third group or establish that this group is more diverse and abundant in artisanal cheeses or functional during curd fermentation. (LLM, conf=0.78)
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Microbiota of Cheese Ecosystems: A Perspective on Cheesemaking
Neviani, E., Gatti, M., Gardini, F., & Levante, A. (2025) · Foods · doi:10.3390/foods14050830 · Cited by 39 · see citing works
“This group is more diverse and abundant in artisanal cheeses and, although not a biological element of stability and continuity in the ecosystem like natural whey starter, is functional in the curd fermentation process and capable of adapting to technological stress factors [8,123,124].”
- Authors
- Erasmo, N.
- Venue
- International Journal of Clinical Microbiology and Biochemical Technology
- Published
- 2024-11-03
- Volume
- 7
- Issue
- 1
- Pages
- 006-008
- ISSN
- 2766-3264 (ISSN-L)
- OpenAlex
- W4405218546
- Cited by
- 1
- References
- 18
- Citations by year
- 2025: 1
- FWCI
- 0.27
- Type
- journal article
- Language
- en
- Update notices
- new_edition (2024-11-03)
- Open access
- diamond
- doi.org
- Licence
- cc-by
- Locations
- International Journal of Clinical Microbiology and Biochemical Technology (publishedVersion, cc-by)
- Topics
- Physical Sciences › Environmental Science › Ecology › Microbial Community Ecology and Physiology
- Life Sciences › Biochemistry, Genetics and Molecular Biology › Molecular Biology › Bacterial biofilms and quorum sensing
- Life Sciences › Biochemistry, Genetics and Molecular Biology › Molecular Biology › Gut microbiota and health
- Keywords
- complex microbial communities, microbial interactions, microbial ecosystems, microbial community development, microbial evolution, microbial colonization
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