Microbial dynamics in the ripening process of Vorarlberger Alpkäse: farm-specific variations at two Austrian alpine farms
Differences in microbial communities were observed between the two farms, likely due to variations in production conditions and domestic microbiota. These findings highlight the impact of alpine farming practices on the raw milk and cheese microbiota, influencing the unique characteristics of VA.
Authors
- Johannes Josef Künz
- Franz‐Ferdinand Roch (ORCID: https://orcid.org/0000-0002-5493-7873)
- Dmitrij Sofka (ORCID: https://orcid.org/0000-0002-6631-5967)
- Friederike Hilbert (ORCID: https://orcid.org/0000-0003-1335-6770)
- Evelyne Selberherr (ORCID: https://orcid.org/0000-0002-2253-5247)
- Monika Dzieciol (ORCID: https://orcid.org/0000-0002-0972-6241)
Institutions
- University of Veterinary Medicine Vienna (AT)
Publication Details
- Journal
- Frontiers in Microbiology
- Published
- 2025-08-13
- DOI
- https://doi.org/10.3389/fmicb.2025.1617995
- Primary Topic
- Probiotics and Fermented Foods
- Type
- article
- Field-Weighted Citation Impact
- 0.00