{"status":"ok","message-type":"work","message-version":"1.0.0","message":{"indexed":{"date-parts":[[2026,9,29]],"date-time":"2026-09-29T18:02:00Z","timestamp":1790704920117,"version":"4.1.0"},"reference-count":59,"publisher":"Springer Science and Business Media LLC","issue":"1","license":[{"start":{"date-parts":[[2021,5,14]],"date-time":"2021-05-14T00:00:00Z","timestamp":1620950400000},"content-version":"tdm","delay-in-days":0,"URL":"https:\/\/creativecommons.org\/licenses\/by\/4.0"},{"start":{"date-parts":[[2021,5,14]],"date-time":"2021-05-14T00:00:00Z","timestamp":1620950400000},"content-version":"vor","delay-in-days":0,"URL":"https:\/\/creativecommons.org\/licenses\/by\/4.0"}],"funder":[{"name":"Agreement Regione Lombardia\/CNR, Project FilAgro \"Strategie Innovative e sostenibili per la filiera agroalimentare\u201d"}],"content-domain":{"domain":["link.springer.com"],"crossmark-restriction":false},"short-container-title":["Sci Rep"],"abstract":"<jats:title>Abstract<\/jats:title><jats:p><jats:italic>Historic Rebel<\/jats:italic> (<jats:italic>HR<\/jats:italic>) cheese is an Italian heritage cheese, produced from raw milk during the summer grazing period in the Alps. The aim of this work was (i) to characterize the cheese microbiota, by 16S rRNA gene amplicons sequencing, and the volatile and non-volatile lipophilic fraction, by Gas Chromatography and Dynamic Headspace Extraction-Gas Chromatography-Mass Spectrometry, and (ii) to evaluate their respective associations. <jats:italic>HR<\/jats:italic> cheese was dominated by Firmicutes phylum (99% of the entire abundance). The core microbiota was formed by <jats:italic>Streptococcus, Lactobacillus<\/jats:italic>, <jats:italic>Lactococcus<\/jats:italic>, <jats:italic>Leuconostoc<\/jats:italic> and <jats:italic>Pediococcus<\/jats:italic> genera together representing 87.2\u201399.6% of the total abundance. The polyunsaturated fatty acids composition showed a high PUFA n-3, PUFA n-6 and CLA content, two fold higher than typical plain cheeses, positively correlated with pasture altitude. A complex volatilome was detected, dominated in terms of abundance by ketones, fatty acids and alcohols. Total terpene levels increased at higher altitudes, being the main terpenes compounds \u03b1-pinene, camphene and \u03b2-pinene. The <jats:italic>HR<\/jats:italic> cheese showed a great diversity of bacterial taxa and lipophilic fractions among producers, despite belonging to a small alpine area, revealing a scarce cheese standardization and a chemical fingerprint of a typical mountain cheese produced during the grazing period. A deeper knowledge of the variability of <jats:italic>HR<\/jats:italic> cheese due to its composition in microbial community and volatile compounds will be appreciated, in particular, by elite consumers looking for niche products, adding economic value to farming in these alpine areas.<\/jats:p>","DOI":"10.1038\/s41598-021-89959-x","type":"journal-article","created":{"date-parts":[[2021,5,14]],"date-time":"2021-05-14T10:03:17Z","timestamp":1620986597000},"update-policy":"https:\/\/doi.org\/10.1007\/springer_crossmark_policy","source":"Crossref","is-referenced-by-count":15,"title":["High biodiversity in a limited mountain area revealed in the traditional production of Historic Rebel cheese by an integrated microbiota\u2013lipidomic approach"],"prefix":"10.1038","volume":"11","author":[{"given":"Federica","family":"Turri","sequence":"first","affiliation":[],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Paola","family":"Cremonesi","sequence":"additional","affiliation":[],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Giovanna","family":"Battelli","sequence":"additional","affiliation":[],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Marco","family":"Severgnini","sequence":"additional","affiliation":[],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Milena","family":"Brasca","sequence":"additional","affiliation":[],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Gustavo","family":"Gandini","sequence":"additional","affiliation":[],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Flavia","family":"Pizzi","sequence":"additional","affiliation":[],"role":[{"vocabulary":"crossref","role":"author"}]}],"member":"297","published-online":{"date-parts":[[2021,5,14]]},"reference":[{"key":"89959_CR1","doi-asserted-by":"publisher","first-page":"103534","DOI":"10.1016\/j.jprot.2019.103534","volume":"210","author":"B Tilocca","year":"2020","unstructured":"Tilocca, B. et al. Milk microbiota: Characterization methods and role in cheese production. J. Proteomics 210, 103534. https:\/\/doi.org\/10.1016\/j.jprot.2019.103534 (2020).","journal-title":"J. Proteomics"},{"issue":"9","key":"89959_CR2","doi-asserted-by":"publisher","first-page":"1020","DOI":"10.3389\/fmicb.2018.01020","volume":"23","author":"BRY Jonnala","year":"2018","unstructured":"Jonnala, B. R. Y., McSweeney, P. L. H., Sheehan, J. J. & Cotter, P. D. Sequencing of the cheese microbiome and its relevance to industry. Front. Microbiol. 23(9), 1020. https:\/\/doi.org\/10.3389\/fmicb.2018.01020 (2018).","journal-title":"Front. Microbiol."},{"key":"89959_CR3","doi-asserted-by":"publisher","first-page":"31","DOI":"10.1016\/j.ijfoodmicro.2015.09.010","volume":"213","author":"G Kergourlay","year":"2015","unstructured":"Kergourlay, G., Taminiau, B., Daube, G. & Champomier Verg\u00e8s, M. C. Metagenomic insights into the dynamics of microbial communities in food. Int. J. Food Microbiol. 213, 31\u201339 (2015).","journal-title":"Int. J. Food Microbiol."},{"key":"89959_CR4","doi-asserted-by":"publisher","first-page":"821","DOI":"10.1016\/j.lwt.2017.06.022","volume":"84","author":"T Silvetti","year":"2017","unstructured":"Silvetti, T. et al. Microbial population profile during ripening of Protected Designation of Origin (PDO) Silter cheese, produced with and without autochthonous starter culture. LWT Food Sci. Technol. 84, 821\u2013831 (2017).","journal-title":"LWT Food Sci. Technol."},{"key":"89959_CR5","doi-asserted-by":"publisher","first-page":"89","DOI":"10.1016\/j.ijfoodmicro.2017.07.015","volume":"258","author":"A Ceugniez","year":"2017","unstructured":"Ceugniez, A. et al. Fungal diversity of \u201cTomme d\u2019Orchies\u201d cheese during the ripening process as revealed by a metagenomic study. Int. J. Food Microbiol. 258, 89\u201393 (2017).","journal-title":"Int. J. Food Microbiol."},{"key":"89959_CR6","doi-asserted-by":"publisher","first-page":"490","DOI":"10.1016\/j.lwt.2016.02.004","volume":"69","author":"A Dalmasso","year":"2016","unstructured":"Dalmasso, A. et al. Characterization of microbiota in Plaisentif cheese by high-throughput sequencing. LWT Food Sci. Technol. 69, 490\u2013496 (2016).","journal-title":"LWT Food Sci. Technol."},{"key":"89959_CR7","doi-asserted-by":"publisher","first-page":"170","DOI":"10.1016\/j.fm.2016.11.016","volume":"63","author":"M Giello","year":"2017","unstructured":"Giello, M. et al. Dynamics of bacterial communities during manufacture and ripening of traditional Caciocavallo of Castelfranco cheese in relation to cows\u2019 feeding. Food Microbiol. 63, 170\u2013177 (2017).","journal-title":"Food Microbiol."},{"key":"89959_CR8","doi-asserted-by":"publisher","first-page":"200","DOI":"10.1038\/s41598-017-18447-y","volume":"8","author":"M Fr\u00e9tin","year":"2018","unstructured":"Fr\u00e9tin, M. et al. Bacterial community assembly from cow teat skin to ripened cheeses is influenced by grazing systems. Sci. Rep. 8, 200. https:\/\/doi.org\/10.1038\/s41598-017-18447-y (2018).","journal-title":"Sci. Rep."},{"key":"89959_CR9","doi-asserted-by":"publisher","first-page":"484","DOI":"10.1271\/bbb.90470","volume":"74","author":"T Hagi","year":"2010","unstructured":"Hagi, T., Kobayashi, M. & Nomura, M. Molecular-based analysis of changes in indigenous milk microflora during the grazing period. Biosci. Biotechnol. Biochem. 74, 484\u2013487 (2010).","journal-title":"Biosci. Biotechnol. Biochem."},{"key":"89959_CR10","doi-asserted-by":"publisher","first-page":"8142","DOI":"10.1128\/AEM.02218-12","volume":"78","author":"D Ercolini","year":"2012","unstructured":"Ercolini, D., De Filippis, F., La Storia, A. & Iacono, M. \u201cRemake\u201d by high-throughput sequencing of the microbiota involved in the production of water buffalo mozzarella cheese. Appl. Environ. Microbiol. 78, 8142\u20138145 (2012).","journal-title":"Appl. Environ. Microbiol."},{"key":"89959_CR11","doi-asserted-by":"publisher","first-page":"5717","DOI":"10.1128\/AEM.00918-12","volume":"78","author":"L Quigley","year":"2012","unstructured":"Quigley, L. et al. High-throughput sequencing for detection of subpopulations of bacteria not previously associated with artisanal cheeses. Appl. Environ. Microbiol. 78, 5717\u20135723 (2012).","journal-title":"Appl. Environ. Microbiol."},{"key":"89959_CR12","doi-asserted-by":"publisher","first-page":"209","DOI":"10.1016\/j.foodres.2018.08.069","volume":"115","author":"I Carafa","year":"2019","unstructured":"Carafa, I. et al. Evaluation of autochthonous lactic acid bacteria as starter and non-starter cultures for the production of Traditional Mountain cheese. Food Res. Int. 115, 209\u2013218 (2019).","journal-title":"Food Res. Int."},{"key":"89959_CR13","doi-asserted-by":"publisher","DOI":"10.1002\/9781118868386","volume-title":"Biotechnology of Lactic Acid Bacteria: Novel Applications","author":"F Mozzi","year":"2015","unstructured":"Mozzi, F., Raya, R. R. & Vignolo, G. M. Biotechnology of Lactic Acid Bacteria: Novel Applications 2nd edn. (Wiley, 2015).","edition":"2"},{"key":"89959_CR14","unstructured":"Revello Chion, A. et al. Seasonal variation of fatty acid in milk of intensive and extensive dairy systems in Northern Italy. in Proceedings of the 23rd General Meeting of the European Grassland Federation, Kiel, August 29th\u2013September 2nd, 613\u2013615 (2010)."},{"key":"89959_CR15","doi-asserted-by":"publisher","first-page":"293","DOI":"10.1016\/j.foodchem.2006.11.041","volume":"105","author":"J Berard","year":"2007","unstructured":"Berard, J. et al. Characterization of the volatile fraction and of free fatty acids of \u201cFontina Valle d\u2019Aosta\u201d, a protected designation of origin Italian cheese. Food Chem. 105, 293\u2013300 (2007).","journal-title":"Food Chem."},{"key":"89959_CR16","doi-asserted-by":"publisher","first-page":"299","DOI":"10.1016\/j.foodchem.2007.12.033","volume":"109","author":"I De Noni","year":"2008","unstructured":"De Noni, I. & Battelli, G. Terpenes and fatty acid profiles of milk fat and \u201cBitto\u201d cheese as affected by transhumance of cows on different mountain pastures. Food Chem. 109, 299\u2013309 (2008).","journal-title":"Food Chem."},{"key":"89959_CR17","doi-asserted-by":"publisher","first-page":"3426","DOI":"10.3168\/jds.S0022-0302(05)73026-5","volume":"88","author":"G Favaro","year":"2005","unstructured":"Favaro, G., Magno, F., Boaretto, A., Bailoni, L. & Mantovani, R. Traceability of Asiago Mountain Cheese: A rapid, low-cost analytical procedure for its identification based on solid-phase microextraction. J. Dairy Sci. 88, 3426\u20133434 (2005).","journal-title":"J. Dairy Sci."},{"key":"89959_CR18","doi-asserted-by":"publisher","first-page":"1319","DOI":"10.1111\/j.1365-2672.2009.04311.x","volume":"107","author":"I Bonizzi","year":"2009","unstructured":"Bonizzi, I., Buffoni, J. N., Feligini, M. & Enne, G. Investigating the relationship between raw milk bacterial composition, as described by intergenic transcribed spacer-PCR fingerprinting, and pasture altitude. J. Appl. Microbiol. 107, 1319\u20131329 (2009).","journal-title":"J. Appl. Microbiol."},{"key":"89959_CR19","doi-asserted-by":"publisher","first-page":"5837301","DOI":"10.1155\/2019\/5837301","volume":"2019","author":"E Kamilari","year":"2019","unstructured":"Kamilari, E., Tomazou, M., Antoniades, A. & Tsaltas, D. Review: High throughput sequencing technologies as a new toolbox for deep analysis, characterization and potentially authentication of protection designation of origin cheeses?. Int. J. Food Sci. 2019, 5837301. https:\/\/doi.org\/10.1155\/2019\/5837301 (2019).","journal-title":"Int. J. Food Sci."},{"key":"89959_CR20","doi-asserted-by":"publisher","first-page":"867","DOI":"10.1016\/j.idairyj.2005.09.005","volume":"16","author":"S Morandi","year":"2010","unstructured":"Morandi, S., Brasca, M., Andrighetto, C., Lombardi, A. & Lodi, R. Technological and molecular characterisation of enterococci isolated from northewest Italian dairy products. Int. Dairy J. 16, 867\u2013875 (2010).","journal-title":"Int. Dairy J."},{"key":"89959_CR21","doi-asserted-by":"publisher","first-page":"521","DOI":"10.1002\/jobm.200800381","volume":"49","author":"F Colombo","year":"2009","unstructured":"Colombo, F., Borgo, F. & Fortina, M. G. Genotypic characterization of non starter lactic acid bacteria involved in the ripening of artisanal Bitto PDO cheese. J. Basic Microbiol. 49, 521\u2013530 (2009).","journal-title":"J. Basic Microbiol."},{"issue":"10","key":"89959_CR22","doi-asserted-by":"publisher","first-page":"e0205054","DOI":"10.1371\/journal.pone.0205054","volume":"13","author":"P Cremonesi","year":"2018","unstructured":"Cremonesi, P. et al. Milk microbiome diversity and bacterial group prevalence in a comparison between healthy Holstein Friesian and Rendena cows. PLoS ONE 13(10), e0205054. https:\/\/doi.org\/10.1371\/journal.pone.0205054 (2018).","journal-title":"PLoS ONE"},{"key":"89959_CR23","doi-asserted-by":"publisher","DOI":"10.1128\/microbiolspec.CM-0008-2012","author":"S Lortal","year":"2012","unstructured":"Lortal, S., Licitra, G. & Valence, F. Wooden tools: Reservoirs of microbial biodiversity in traditional cheesemaking. Microbiol. Spectr. https:\/\/doi.org\/10.1128\/microbiolspec.CM-0008-2012 (2012).","journal-title":"Microbiol. Spectr."},{"key":"89959_CR24","doi-asserted-by":"publisher","first-page":"73","DOI":"10.1016\/j.ijfoodmicro.2012.01.022","volume":"155","author":"L Settanni","year":"2012","unstructured":"Settanni, L. et al. Persistence of wild Streptococcus thermophilus strains on wooden vat and during the manufacture of a traditional Caciocavallo type cheese. Int. J. Food Microbiol. 155, 73\u201381 (2012).","journal-title":"Int. J. Food Microbiol."},{"key":"89959_CR25","doi-asserted-by":"publisher","first-page":"981","DOI":"10.1016\/S0958-6946(97)84214-8","volume":"6","author":"A Dimos","year":"1996","unstructured":"Dimos, A., Urbach, G. E. & Miller, A. J. Changes in flavour and volatiles of full-fat and low-fat cheeses during maturation. Int. Dairy J. 6, 981\u2013995 (1996).","journal-title":"Int. Dairy J."},{"key":"89959_CR26","doi-asserted-by":"publisher","first-page":"317","DOI":"10.1017\/S0022029997002768","volume":"65","author":"L Moio","year":"1998","unstructured":"Moio, L. & Addeo, F. Grana Padano cheese aroma. J. Dairy Res. 65, 317\u2013333 (1998).","journal-title":"J. Dairy Res."},{"key":"89959_CR27","doi-asserted-by":"publisher","first-page":"169","DOI":"10.3168\/jds.S0022-0302(96)76348-8","volume":"79","author":"P Molimard","year":"1996","unstructured":"Molimard, P. & Spinnler, H. E. Review: Compounds involved in the flavour of surface mold-ripened cheeses: Origin and properties. J. Dairy Sci. 79, 169\u2013184 (1996).","journal-title":"J. Dairy Sci."},{"key":"89959_CR28","doi-asserted-by":"publisher","first-page":"185","DOI":"10.1016\/j.lwt.2007.02.011","volume":"41","author":"S Panseri","year":"2008","unstructured":"Panseri, S. et al. Determination of flavour compounds in a mountain cheese by headspace sorptive extraction-thermal desorption-capillary gas chromatography-mass spectrometry. LWT Food Sci. Technol. 41, 185\u2013192 (2008).","journal-title":"LWT Food Sci. Technol."},{"key":"89959_CR29","doi-asserted-by":"publisher","first-page":"10","DOI":"10.2174\/1874256401105010010","volume":"5","author":"M Povolo","year":"2011","unstructured":"Povolo, M., Cabassia, G., Profaizer, M. & Lanteri, S. Study on the use of evolved gas analysis FT-IR (EGA FT-IR) for the evaluation of cheese volatile fraction. Open Food Sci. J. 5, 10\u201316 (2011).","journal-title":"Open Food Sci. J."},{"key":"89959_CR30","doi-asserted-by":"publisher","first-page":"959","DOI":"10.1016\/S0958-6946(02)00124-3","volume":"12","author":"PMG Curioni","year":"2002","unstructured":"Curioni, P. M. G. & Bosset, J. O. Review: Key odorants in various cheese types as determined by gas chromatography-olfactometry. Int. Dairy J. 12, 959\u2013984 (2002).","journal-title":"Int. Dairy J."},{"key":"89959_CR31","doi-asserted-by":"publisher","first-page":"841","DOI":"10.1016\/S0958-6946(03)00109-2","volume":"13","author":"YF Collins","year":"2003","unstructured":"Collins, Y. F., McSweeney, P. L. H. & Wilkinson, M. G. Lipolysis and free fatty acid catabolism in cheese: A review of current knowledge. Int. Dairy J. 13, 841\u2013866 (2003).","journal-title":"Int. Dairy J."},{"key":"89959_CR32","doi-asserted-by":"publisher","first-page":"816","DOI":"10.3168\/jds.S0022-0302(04)73226-9","volume":"87","author":"S Carpino","year":"2004","unstructured":"Carpino, S. et al. Composition and aroma compounds of Ragusano cheese: Native pasture and total mixed rations. J. Dairy Sci. 87, 816\u2013830 (2004).","journal-title":"J. Dairy Sci."},{"key":"89959_CR33","doi-asserted-by":"publisher","first-page":"635","DOI":"10.1051\/lait:2000150","volume":"80","author":"C Vialloninsta","year":"2000","unstructured":"Vialloninsta, C. et al. Transfer of monoterpenes and sesquiterpenes from forages into milk fat. Lait 80, 635\u2013641 (2000).","journal-title":"Lait"},{"key":"89959_CR34","doi-asserted-by":"publisher","first-page":"55","DOI":"10.1016\/S0308-8146(03)00037-2","volume":"83","author":"F Bellesia","year":"2003","unstructured":"Bellesia, F. et al. Volatile components of Grana Parmigiano-Reggiano type hard cheese. Food Chem. 83, 55\u201361 (2003).","journal-title":"Food Chem."},{"key":"89959_CR35","doi-asserted-by":"publisher","first-page":"2335","DOI":"10.1007\/s00253-015-7227-4","volume":"100","author":"T Poga\u010di\u0107","year":"2016","unstructured":"Poga\u010di\u0107, T. et al. Lactobacillus and Leuconostoc volatilomes in cheese conditions. Appl. Microbiol. Biotechnol. 100, 2335\u20132346 (2016).","journal-title":"Appl. Microbiol. Biotechnol."},{"key":"89959_CR36","doi-asserted-by":"publisher","DOI":"10.1016\/j.foodchem.2016.10.022","author":"G Gallegos","year":"2016","unstructured":"Gallegos, G., Arce, C., Jordano, R., Arce, L. & Medina, L. M. Target identification of volatile metabolites to allow the differentiation of lactic acid bacteria by gas chromatography-ion mobility spectrometry. Food Chem. https:\/\/doi.org\/10.1016\/j.foodchem.2016.10.022 (2016).","journal-title":"Food Chem."},{"key":"89959_CR37","doi-asserted-by":"publisher","first-page":"2183","DOI":"10.3389\/fmicb.2019.02183","volume":"10","author":"T Dan","year":"2019","unstructured":"Dan, T. et al. Volatile flavor compounds profile and fermentation characteristics of milk fermented by Lactobacillus delbrueckii subsp. bulgaricus. Front. Microbiol. 10, 2183. https:\/\/doi.org\/10.3389\/fmicb.2019.02183 (2019).","journal-title":"Front. Microbiol."},{"key":"89959_CR38","doi-asserted-by":"publisher","first-page":"878","DOI":"10.3390\/molecules23040878","volume":"23","author":"T Dan","year":"2018","unstructured":"Dan, T. et al. Characteristics of milk fermented by Streptococcus thermophilus MGA45\u20134 and the profiles of associated volatile compounds during fermentation and storage. Molecules 23, 878. https:\/\/doi.org\/10.3390\/molecules23040878 (2018).","journal-title":"Molecules"},{"key":"89959_CR39","doi-asserted-by":"publisher","first-page":"104","DOI":"10.1016\/j.idairyj.2013.01.007","volume":"33","author":"D Porcellato","year":"2013","unstructured":"Porcellato, D., Ostlie, H. M., Brede, M. E., Martinovic, A. & Skeie, S. B. Dynamics of starter, adjunct non-starter lactic acid bacteria and propionic acid bacteria in low-fat and full-fat Dutch-type cheese. Int. Dairy J. 33, 104\u2013111 (2013).","journal-title":"Int. Dairy J."},{"key":"89959_CR40","doi-asserted-by":"publisher","first-page":"43","DOI":"10.1016\/j.idairyj.2015.10.005","volume":"54","author":"HM \u00d8stlie","year":"2016","unstructured":"\u00d8stlie, H. M., Kraggerud, H., Longva, A. B. & Abrahamsen, R. K. Characterisation of the microflora during ripening of a Norwegian semi-hard cheese with adjunct culture of propionic acid bacteria. Int. Dairy J. 54, 43\u201349 (2016).","journal-title":"Int. Dairy J."},{"key":"89959_CR41","doi-asserted-by":"publisher","first-page":"661","DOI":"10.1016\/S0958-6946(02)00062-6","volume":"12","author":"M Collomb","year":"2002","unstructured":"Collomb, M., B\u00fctikofer, U., Sieber, R., Jeangros, B. & Bosset, J. O. Correlation between fatty acids in cows\u2019 milk fat produced in the Lowlands, Mountains and Highlands of Switzerland and botanical composition of the fodder. Int. Dairy J. 12, 661\u2013666 (2002).","journal-title":"Int. Dairy J."},{"key":"89959_CR42","doi-asserted-by":"publisher","first-page":"383","DOI":"10.3390\/foods9040383","volume":"9","author":"P Formaggioni","year":"2020","unstructured":"Formaggioni, P. et al. Characterisation of Formaggella della Valle di Scalve cheese produced from cows reared in valley floor stall or in mountain pasture: Fatty acids profile and sensory properties. Foods 9, 383. https:\/\/doi.org\/10.3390\/foods9040383 (2020).","journal-title":"Foods"},{"key":"89959_CR43","doi-asserted-by":"publisher","first-page":"657","DOI":"10.1007\/s11745-003-1111-z","volume":"38","author":"J Kraft","year":"2003","unstructured":"Kraft, J. et al. Differences in CLA isomer distribution of cow\u2019s milk lipids. Lipids 38, 657\u2013664 (2003).","journal-title":"Lipids"},{"key":"89959_CR44","doi-asserted-by":"publisher","first-page":"164","DOI":"10.1016\/j.livsci.2007.04.020","volume":"114","author":"RC Khanal","year":"2008","unstructured":"Khanal, R. C., Dhiman, T. R. & Boman, R. L. Changes in fatty acid composition of milk from lactating dairy cows during transition to and from pasture. Livest. Sci. 114, 164\u2013175 (2008).","journal-title":"Livest. Sci."},{"key":"89959_CR45","doi-asserted-by":"publisher","first-page":"393","DOI":"10.1016\/j.foodchem.2009.12.048","volume":"121","author":"A Revello Chion","year":"2010","unstructured":"Revello Chion, A. Variation of fatty acid and terpene profiles in mountain milk and \u201cToma piemontese\u201d cheese as affected by diet composition in different seasons. Food Chem. 121, 393\u2013399 (2010).","journal-title":"Food Chem."},{"key":"89959_CR46","doi-asserted-by":"publisher","first-page":"390","DOI":"10.1017\/S0022029913000344","volume":"80","author":"A Romanzin","year":"2013","unstructured":"Romanzin, A., Corazzin, M., Piasentier, E. & Bovolenta, S. Effect of rearing system (mountain pasture vs. indoor) of Simmental cows on milk composition and Montasio cheese characteristics. J. Dairy Res. 80, 390\u2013399 (2013).","journal-title":"J. Dairy Res."},{"key":"89959_CR47","doi-asserted-by":"publisher","first-page":"631","DOI":"10.1051\/dst:2008029","volume":"88","author":"M Collomb","year":"2008","unstructured":"Collomb, M. et al. Seasonal variation in the fatty acid composition of milk supplied to dairies in the mountain regions of Switzerland. Dairy Sci. Technol. 88, 631\u2013647 (2008).","journal-title":"Dairy Sci. Technol."},{"key":"89959_CR48","doi-asserted-by":"publisher","first-page":"191","DOI":"10.1007\/s11745-005-1375-3","volume":"40","author":"F Leiber","year":"2005","unstructured":"Leiber, F., Kreuzer, M., Nigg, D., Wettstein, H. R. & Scheeder, M. R. L. A study on the causes for the elevated n-3 fatty acids in cows\u2019 milk of Alpine origin. Lipids 40, 191\u2013202 (2005).","journal-title":"Lipids"},{"key":"89959_CR49","doi-asserted-by":"publisher","first-page":"4423","DOI":"10.1021\/jf970216t","volume":"45","author":"RG Mariaca","year":"1997","unstructured":"Mariaca, R. G. et al. Occurrence of volatile mono- and sesquiterpenoids in highland and lowland plant species as possible precursors for flavor compounds in milk and dairy products. J. Agric. Food Chem. 45, 4423\u20134434 (1997).","journal-title":"J. Agric. Food Chem."},{"key":"89959_CR50","doi-asserted-by":"publisher","first-page":"163","DOI":"10.3168\/jds.S0022-0302(06)72080-X","volume":"89","author":"P Cremonesi","year":"2006","unstructured":"Cremonesi, P. et al. Technical note: Improved method for rapid DNA extraction of mastitis pathogens directly from milk. J. Dairy Sci. 89, 163\u2013169 (2006).","journal-title":"J. Dairy Sci."},{"key":"89959_CR51","doi-asserted-by":"publisher","first-page":"4516","DOI":"10.1073\/pnas.1000080107","volume":"108","author":"JG Caporaso","year":"2011","unstructured":"Caporaso, J. G. et al. Global patterns of 16S rRNA diversity at a depth of millions of sequences per sample. Proc. Natl. Acad. Sci. U.S.A. 108, 4516\u20134522 (2011).","journal-title":"Proc. Natl. Acad. Sci. U.S.A."},{"key":"89959_CR52","doi-asserted-by":"publisher","first-page":"108576","DOI":"10.1016\/j.lwt.2019.108576","volume":"116","author":"G Battelli","year":"2019","unstructured":"Battelli, G. et al. Modifications of the volatile and nonvolatile metabolome of goat cheese due to adjunct of non-starter lactic acid bacteria. LWT Food Sci. Technol. 116, 108576. https:\/\/doi.org\/10.1016\/j.lwt.2019.108576 (2019).","journal-title":"LWT Food Sci. Technol."},{"key":"89959_CR53","doi-asserted-by":"publisher","first-page":"31","DOI":"10.1186\/1471-2105-13-31","volume":"13","author":"AP Masella","year":"2012","unstructured":"Masella, A. P., Bartram, A. K., Truszkowski, J. M., Brown, D. G. & Neufeld, J. D. PANDAseq: Paired-end assembler for Illumina sequences. BMC Bioinform. 13, 31. https:\/\/doi.org\/10.1186\/1471-2105-13-31 (2012).","journal-title":"BMC Bioinform."},{"key":"89959_CR54","doi-asserted-by":"publisher","first-page":"335","DOI":"10.1038\/nmeth.f.303","volume":"7","author":"JG Caporaso","year":"2010","unstructured":"Caporaso, J. G. et al. Correspondence QIIME allows analysis of high throughput community sequencing data Intensity normalization improves color calling in SOLiD sequencing. Nat. Methods 7, 335\u2013336 (2010).","journal-title":"Nat. Methods"},{"key":"89959_CR55","doi-asserted-by":"publisher","DOI":"10.1101\/081257","author":"RC Edgar","year":"2016","unstructured":"Edgar, R. C. UNOISE2: Improved error-correction for Illumina 16S and ITS amplicon sequencing. bioRxiv https:\/\/doi.org\/10.1101\/081257 (2016).","journal-title":"bioRxiv"},{"key":"89959_CR56","doi-asserted-by":"publisher","first-page":"5261","DOI":"10.1128\/AEM.00062-07","volume":"73","author":"Q Wang","year":"2007","unstructured":"Wang, Q., Garrity, G. M., Tiedje, J. M. & Cole, J. R. Naive Bayesian classifier for rapid assignment of rRNA sequences into the new bacterial taxonomy. Appl. Environ. Microbiol. 73, 5261\u20135267 (2007).","journal-title":"Appl. Environ. Microbiol."},{"key":"89959_CR57","doi-asserted-by":"publisher","first-page":"2782","DOI":"10.1099\/ijsem.0.004107","volume":"70","author":"J Zheng","year":"2020","unstructured":"Zheng, J. et al. A taxonomic note on the genus Lactobacillus: Description of 23 novel genera, emended description of the genus Lactobacillus Beijerinck 1901, and union of Lactobacillaceae and Leuconostocaceae. Int. J. Syst. Evol. Microbiol. 70, 2782\u20132858 (2020).","journal-title":"Int. J. Syst. Evol. Microbiol."},{"key":"89959_CR58","doi-asserted-by":"publisher","first-page":"169","DOI":"10.1038\/ismej.2010.133","volume":"5","author":"C Lozupone","year":"2011","unstructured":"Lozupone, C., Lladser, M. E., Knights, D., Stombaugh, J. & Knight, R. UniFrac: An effective distance metric for microbial community comparison. ISME J. 5, 169\u2013172 (2011).","journal-title":"ISME J."},{"key":"89959_CR59","unstructured":"Oksanen, J. et al. Package \u201cVegan\u201d. R Package Version 2.0-8. https:\/\/CRAN.R-project.org\/package=vegan (2013)."}],"container-title":["Scientific Reports"],"original-title":[],"language":"en","link":[{"URL":"https:\/\/www.nature.com\/articles\/s41598-021-89959-x.pdf","content-type":"application\/pdf","content-version":"vor","intended-application":"text-mining"},{"URL":"https:\/\/www.nature.com\/articles\/s41598-021-89959-x","content-type":"text\/html","content-version":"vor","intended-application":"text-mining"},{"URL":"https:\/\/www.nature.com\/articles\/s41598-021-89959-x.pdf","content-type":"application\/pdf","content-version":"vor","intended-application":"similarity-checking"}],"deposited":{"date-parts":[[2022,12,3]],"date-time":"2022-12-03T08:19:29Z","timestamp":1670055569000},"score":1,"resource":{"primary":{"URL":"https:\/\/www.nature.com\/articles\/s41598-021-89959-x"}},"subtitle":[],"short-title":[],"issued":{"date-parts":[[2021,5,14]]},"references-count":59,"journal-issue":{"issue":"1","published-online":{"date-parts":[[2021,12]]}},"alternative-id":["89959"],"URL":"https:\/\/doi.org\/10.1038\/s41598-021-89959-x","relation":{},"ISSN":["2045-2322"],"issn-type":[{"value":"2045-2322","type":"electronic"}],"subject":[],"published":{"date-parts":[[2021,5,14]]},"assertion":[{"value":"26 January 2021","order":1,"name":"received","label":"Received","group":{"name":"ArticleHistory","label":"Article History"}},{"value":"26 April 2021","order":2,"name":"accepted","label":"Accepted","group":{"name":"ArticleHistory","label":"Article History"}},{"value":"14 May 2021","order":3,"name":"first_online","label":"First Online","group":{"name":"ArticleHistory","label":"Article History"}},{"value":"The authors declare no competing interests.","order":1,"name":"Ethics","group":{"name":"EthicsHeading","label":"Competing interests"}}],"article-number":"10374"}}