Should the microbiota of raw milk cheeses play a role in the definition of geographical indications and quality schemes within the European Union?

Multifactorial Microvariability of the Italian Raw Milk Cheese Microbiota and Implication for Current Regulatory Scheme

(2023) Federico Fontana et al.   mSystems

Bioinformatic approaches for studying the microbiome of fermented food

(2022) Liam H. Walsh et al.   CRITICAL REVIEWS IN MICROBIOLOGY

Evaluation of bacterial communities of Grana Padano cheese by DNA metabarcoding and DNA fingerprinting analysis

(2020) Miriam Zago et al.   FOOD MICROBIOLOGY

Drivers that establish and assembly the lactic acid bacteria biota in cheeses

(2018) Marco Gobbetti et al.   TRENDS IN FOOD SCIENCE & TECHNOLOGY

Cheesomics: the future pathway to understanding cheese flavour and quality

(2018) Roya Afshari et al.   CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION

Minimum information about a single amplified genome (MISAG) and a metagenome-assembled genome (MIMAG) of bacteria and archaea

(2017) Robert M Bowers et al.   NATURE BIOTECHNOLOGY

Invited review: Microbial evolution in raw-milk, long-ripened cheeses produced using undefined natural whey starters

(2013) Monica Gatti et al.   JOURNAL OF DAIRY SCIENCE

Genotypic richness and dissimilarity opposingly affect ecosystem functioning

(2011) A. Jousset et al.   ECOLOGY LETTERS

The spatial distribution of bacteria in Grana-cheese during ripening

(2011) L. Monfredini et al.   SYSTEMATIC AND APPLIED MICROBIOLOGY