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Surface Microflora of Four Smear-Ripened Cheeses

Overview of attention for article published in Applied and Environmental Microbiology, November 2005
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  • Good Attention Score compared to outputs of the same age (66th percentile)
  • Above-average Attention Score compared to outputs of the same age and source (56th percentile)

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1 X user
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2 Wikipedia pages

Citations

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155 Dimensions

Readers on

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109 Mendeley
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1 CiteULike
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Title
Surface Microflora of Four Smear-Ripened Cheeses
Published in
Applied and Environmental Microbiology, November 2005
DOI 10.1128/aem.71.11.6489-6500.2005
Pubmed ID
Authors

Jérôme Mounier, Roberto Gelsomino, Stefanie Goerges, Marc Vancanneyt, Katrien Vandemeulebroecke, Bart Hoste, Siegfried Scherer, Jean Swings, Gerald F. Fitzgerald, Timothy M. Cogan

Abstract

The microbial composition of smear-ripened cheeses is not very clear. A total of 194 bacterial isolates and 187 yeast isolates from the surfaces of four Irish farmhouse smear-ripened cheeses were identified at the midpoint of ripening using pulsed-field gel electrophoresis (PFGE), repetitive sequence-based PCR, and 16S rRNA gene sequencing for identifying and typing the bacteria and Fourier transform infrared spectroscopy and mitochondrial DNA restriction fragment length polymorphism (mtDNA RFLP) analysis for identifying and typing the yeast. The yeast microflora was very uniform, and Debaryomyces hansenii was the dominant species in the four cheeses. Yarrowia lipolytica was also isolated in low numbers from one cheese. The bacteria were highly diverse, and 14 different species, Corynebacterium casei, Corynebacterium variabile, Arthrobacter arilaitensis, Arthrobacter sp., Microbacterium gubbeenense, Agrococcus sp. nov., Brevibacterium linens, Staphylococcus epidermidis, Staphylococcus equorum, Staphylococcus saprophyticus, Micrococcus luteus, Halomonas venusta, Vibrio sp., and Bacillus sp., were identified on the four cheeses. Each cheese had a more or less unique microflora with four to nine species on its surface. However, two bacteria, C. casei and A. arilaitensis, were found on each cheese. Diversity at the strain level was also observed, based on the different PFGE patterns and mtDNA RFLP profiles of the dominant bacterial and yeast species. None of the ripening cultures deliberately inoculated onto the surface were reisolated from the cheeses. This study confirms the importance of the adventitious, resident microflora in the ripening of smear cheeses.

X Demographics

X Demographics

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Mendeley readers

Mendeley readers

The data shown below were compiled from readership statistics for 109 Mendeley readers of this research output. Click here to see the associated Mendeley record.

Geographical breakdown

Country Count As %
Denmark 1 <1%
South Africa 1 <1%
Australia 1 <1%
Unknown 106 97%

Demographic breakdown

Readers by professional status Count As %
Researcher 20 18%
Student > Ph. D. Student 19 17%
Student > Master 10 9%
Student > Bachelor 10 9%
Professor > Associate Professor 5 5%
Other 15 14%
Unknown 30 28%
Readers by discipline Count As %
Agricultural and Biological Sciences 49 45%
Biochemistry, Genetics and Molecular Biology 7 6%
Immunology and Microbiology 4 4%
Engineering 4 4%
Veterinary Science and Veterinary Medicine 2 2%
Other 7 6%
Unknown 36 33%
Attention Score in Context

Attention Score in Context

This research output has an Altmetric Attention Score of 4. This is our high-level measure of the quality and quantity of online attention that it has received. This Attention Score, as well as the ranking and number of research outputs shown below, was calculated when the research output was last mentioned on 01 September 2016.
All research outputs
#7,356,343
of 25,374,647 outputs
Outputs from Applied and Environmental Microbiology
#7,417
of 19,160 outputs
Outputs of similar age
#24,143
of 76,653 outputs
Outputs of similar age from Applied and Environmental Microbiology
#91
of 223 outputs
Altmetric has tracked 25,374,647 research outputs across all sources so far. This one has received more attention than most of these and is in the 69th percentile.
So far Altmetric has tracked 19,160 research outputs from this source. They typically receive more attention than average, with a mean Attention Score of 7.7. This one has gotten more attention than average, scoring higher than 59% of its peers.
Older research outputs will score higher simply because they've had more time to accumulate mentions. To account for age we can compare this Altmetric Attention Score to the 76,653 tracked outputs that were published within six weeks on either side of this one in any source. This one has gotten more attention than average, scoring higher than 66% of its contemporaries.
We're also able to compare this research output to 223 others from the same source and published within six weeks on either side of this one. This one has gotten more attention than average, scoring higher than 56% of its contemporaries.