Artisanal Cheese | List of Frontiers open access articles

Review

Published on 20 Apr 2021

Brazilian Artisanal Cheeses: Diversity, Microbiological Safety, and Challenges for the Sector

in Food Microbiology

Ana Paulina Arellano Pineda
Gabriela Zampieri Campos
Natan Jesus Pimentel-Filho
Bernadette Dora Gombossy de Melo Franco
Uelinton Manoel Pinto

Frontiers in Microbiology

doi 10.3389/fmicb.2021.666922

32,174 views
48 citations

Original Research

Published on 03 Feb 2023

Seasonal variation in the Canastra cheese mycobiota

in Food Microbiology

José Guilherme Prado Martin
João Marcos Maia Silva
Isabel Cristina da Rocha César
Meiriele da Silva
Samara Aparecida Santana
Tomás Gomes Reis Veloso
Jonas Guimarães e Silva
Celia Lucia de Luces Fortes Ferreira
John Leech
Paul D. Cotter

Frontiers in Microbiology

doi 10.3389/fmicb.2022.1076672

4,648 views
13 citations

Original Research

Published on 21 Jan 2026

Artisanal food of animal origin as reservoir of putative pathogenic Escherichia coli: a combined genomic and in vivo approach

in Food Microbiology

Frédérique Pasquali
Cecilia Crippa
Alex Lucchi
Gerardo Manfreda

Frontiers in Microbiology

doi 10.3389/fmicb.2025.1718380

1,130 views

Original Research

Published on 21 Dec 2023

Listeria monocytogenes, a silent foodborne pathogen in Ecuador

in Antimicrobials, Resistance and Chemotherapy

Lorena Mejía
Estefanía Espinosa-Mata
Ana Lucía Freire
Sonia Zapata
Fernando González-Candelas

Frontiers in Microbiology

doi 10.3389/fmicb.2023.1278860

5,876 views
10 citations

Original Research

Published on 24 Nov 2023

Technological potential of native lactic acid bacteria isolated from Swiss-type artisanal cheese (Ancash, Peru) for their application in food

in Nutrition and Sustainable Diets

Jaime Valdiviezo-Marcelo
Nancy Maribel Arana-Torres
Edwin Jorge Vega-Portalatino
Luis Alberto Ruiz-Flores
Carmen Tamariz-Angeles
Percy Olivera-Gonzales
Miriam Marleni Rosales-Cuentas
Luis Alfredo Espinoza-Espinoza

Frontiers in Sustainable Food Systems

doi 10.3389/fsufs.2023.1212229

6,480 views
7 citations

Original Research

Published on 26 Apr 2023

Selective enrichment of the raw milk microbiota in cheese production: Concept of a natural adjunct milk culture

in Food Microbiology

Luca Bettera
Matthias Dreier
Remo S. Schmidt
Monica Gatti
Hélène Berthoud
Hans-Peter Bachmann

Frontiers in Microbiology

doi 10.3389/fmicb.2023.1154508

6,992 views
14 citations

Original Research

Accepted on 06 May 2026

Shotgun Metagenomic and Phenotypic Characterization of Indigenous Lactic Acid Bacteria from Artisanal Cheeses: Metagenomic functional insight and starter culture traits

in Food Microbiology

James N. Nelon
Sama S. Eltaher
Ahmed G. Abdelhamid

Frontiers in Microbiology

157 views

Articles

Brazilian Artisanal Cheeses: Diversity, Microbiological Safety, and Challenges for the Sector

Seasonal variation in the Canastra cheese mycobiota

Artisanal food of animal origin as reservoir of putative pathogenic Escherichia coli: a combined genomic and in vivo approach

Listeria monocytogenes, a silent foodborne pathogen in Ecuador

Technological potential of native lactic acid bacteria isolated from Swiss-type artisanal cheese (Ancash, Peru) for their application in food

Selective enrichment of the raw milk microbiota in cheese production: Concept of a natural adjunct milk culture

Shotgun Metagenomic and Phenotypic Characterization of Indigenous Lactic Acid Bacteria from Artisanal Cheeses: Metagenomic functional insight and starter culture traits