Neue Publikation von Verena J. Schünemann et al.
How did modernizing cheesemaking change the microbes inside the cheese? By sequencing preserved traditional Alpine cheese wheels spanning 142 years from a single Alpine dairy, Somerville et al. trace shifts in bacterial composition, antibiotic resistance, and bacteriophages.
Somerville, V., Meola, M., Nunes-Richards, A., Bengtsson-Palme, J., Neukamm, J., Majander, K., Pla-Díaz, M., Turgay, M., Moineau, S., Haueter, M., Berthoud, H., von Ah, U., Lüdin, P., Schuenemann, V.J., Shani, N., Microbial community dynamics in a traditional Swiss mountain cheese over 142 years of cheesemaking. Current Biology (2026), https://doi.org/10.1016/j.cub.2026.08.023
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