Microbial Dynamics and Safety in Cheese Production and Aging

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ORIGINAL RESEARCH

Published on 04 Mar 2026

Role of microbial interactions in the impaired cultivability of thermophilic lactic acid bacteria in natural whey starter for Parmigiano Reggiano PDO cheese production

Marianna Cristofolini
Maria Ronsivalle
Maria Pramazzoni
Giulia Zaccarini
Valentina Pizzamiglio
Lisa Solieri

doi 10.3389/fmicb.2026.1755652

264 views

ORIGINAL RESEARCH

Published on 16 Jan 2026

Application of Lacticaseibacillus paracasei and Tetragenococcus halophilus as adjunct starter cultures in Gouda cheese production

Hannes Decadt
Stefan Weckx
Luc De Vuyst

doi 10.3389/fmicb.2025.1719725

1,097 views

ORIGINAL RESEARCH

Published on 16 Dec 2025

Metataxonomic profiling of microbial communities and metabolic analyses of the traditional Spanish raw cow’s milk cheese ‘Casín’ from manufacture to ripening

Javier Rodríguez
Paula R. Suárez
Lucía Vázquez
Ana Belén Flórez
Ana María Vivar-Quintana
Baltasar Mayo

doi 10.3389/fmicb.2025.1722502

1,299 views
1 citation

ORIGINAL RESEARCH

Published on 13 Aug 2025

Microbial dynamics in the ripening process of Vorarlberger Alpkäse: farm-specific variations at two Austrian alpine farms

Johannes Josef Künz
Franz-Ferdinand Roch
Monika Dzieciol
Dmijtri Sofka
Friederike Hilbert
Evelyne Selberherr

doi 10.3389/fmicb.2025.1617995

1,812 views

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