The Microbial Community of Natural Whey Starter: Why Is It a Driver for the Production of the Most Famous Italian Long-Ripened Cheeses?
Open accessAbstract
The remarkable global diversity in long-ripened cheese production can be attributed to the adaptability of the cheese microbiota. Most cheese types involve intricate microbial ecosystems, primarily represented by lactic acid bacteria (LAB). The present study aims to review the microbial community’s diversity in dairy fermentation processes, focusing on two famous Italian cheeses, Grana Padano and Parmigiano Reggiano, produced using natural whey starter (NWS). NWS, created by retaining whey from the previous day’s cheese batches, forms a microbiological connection between daily cheese productions. Through this technique, a dynamic microbiota colonizes the curd and influences cheese ripening. The back-slopping method in NWS preparation ensures the survival of diverse biotypes, providing a complex microbial community in which interactions among microorganisms are critical to ensuring its technological functionality. As highlighted in this review, the presence of microbial cells alone does not guarantee technological relevance. Critical microorganisms can grow and colonize the curd and cheese. This complexity enables NWS to adapt to artisanal production technologies while considering variations in raw milk microbiota, inhibitory compounds, and manufacturing conditions. This critical review aims to discuss NWS as a key factor in cheese making, considering microbial communities’ ability to evolve under different selective pressures and biotic and abiotic stresses.
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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 [8]
Section 4 (page not provided) identifies the third group, part C, as necessary for curd fermentation and capable of adapting to technology-induced stress. It does not say that this group is more diverse or abundant in artisanal cheeses; it describes part C as a minority component of the natural whey microbiota. (LLM, conf=0.84)
Experimental — accuracy not yet measuredIn prokaryotes, intercellular communication and multicellular coordination are widespread and influence the expression and intensity of multiple phenotypes.
“In procaryotes, intercellular communication and multicellular coordination are widespread and influence the expression and intensity of multiple phenotypes [6,8,9,10,11,12].”
From Microbiota of Cheese Ecosystems: A Perspective on Cheesemaking (2025) · cites this paper as [8]
The biological complexity of the LAB in natural starters is both their strength and weakness.
“The biological complexity of the LAB in natural starters is both their strength and weakness [8].”
From Microbiota of Cheese Ecosystems: A Perspective on Cheesemaking (2025) · cites this paper as [8]
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Christensen, L. F., Høie, M. H., Bang-Berthelsen, C. H., Marcatili, P., & Hansen, E. B. (2023) · doi:10.20944/preprints202308.0384.v1 · Cited by 17 · see citing works
Comparative Structure Analysis of the Multi-Domain, Cell Envelope Proteases of Lactic Acid Bacteria
Christensen, L. F., Høie, M. H., Bang-Berthelsen, C. H., Marcatili, P., & Hansen, E. B. (2023) · Microorganisms · doi:10.3390/microorganisms11092256 · Cited by 17 · see citing works
Interactions among Thermophilic Lactobacilli during Growth in Cheese Whey
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Self-citationBiodiversity ofLactobacillus helveticusbacteriophages isolated from cheese whey starters
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Ecology dictates evolution? About the importance of genetic and ecological constraints in adaptation
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Self-citationScreening of Aroma-Producing Performance of Anticlostridial Lacticaseibacillus casei Strains
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Flagged first, then by citations
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Cited by
Sorted by citations
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].”
InfluentialSelf-citationNeviani, E. (2024) · Microorganisms · doi:10.3390/microorganisms12122443 · Cited by 5 · see citing works
Self-citationErasmo, N. (2024) · International Journal of Clinical Microbiology and Biochemical Technology · doi:10.29328/journal.ijcmbt.1001029 · Cited by 1 · see citing works
- Authors
- Neviani, E., Levante, A., & Gatti, M.
- Affiliations
- University of Parma (IT)
- Venue
- Fermentation
- Publisher
- MDPI AG
- Published
- 2024-03-29
- Volume
- 10
- Issue
- 4
- Pages
- 186
- ISSN
- 2311-5637 (ISSN-L)
- OpenAlex
- W4393930348
- Cited by
- 17
- References
- 103
- Citations by year
- 2026: 5 · 2025: 8 · 2024: 4
- FWCI
- 3.65
- Type
- journal article
- Language
- en
- Open access
- gold
- doi.org
- Licence
- Locations
- Fermentation (publishedVersion, cc-by)
- DOAJ (DOAJ: Directory of Open Access Journals) (submittedVersion)
- 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
- Life Sciences › Agricultural and Biological Sciences › Food Science › Advanced Scientific Research Methods
- Keywords
- cheese microbiota, lactic acid bacteria, Grana Padano, Parmigiano Reggiano, backslopping, dairy fermentation, cheese ripening, microbial community diversity, artisanal cheese production, raw milk microbiota, inhibitors
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