{"status":"ok","message-type":"work","message-version":"1.0.0","message":{"indexed":{"date-parts":[[2026,3,3]],"date-time":"2026-03-03T23:06:36Z","timestamp":1772579196296,"version":"3.50.1"},"reference-count":54,"publisher":"MDPI AG","issue":"10","license":[{"start":{"date-parts":[[2023,5,16]],"date-time":"2023-05-16T00:00:00Z","timestamp":1684195200000},"content-version":"vor","delay-in-days":0,"URL":"https:\/\/creativecommons.org\/licenses\/by\/4.0\/"}],"funder":[{"name":"MobFood\u2014Mobilizing scientific and technological knowledge in response to the challenges of the agri\u2013food market","award":["POCI\u201301\u20130247\u2013FEDER\u2013024524"],"award-info":[{"award-number":["POCI\u201301\u20130247\u2013FEDER\u2013024524"]}]},{"name":"MobFood\u2014Mobilizing scientific and technological knowledge in response to the challenges of the agri\u2013food market","award":["UIDB\/05937\/2020"],"award-info":[{"award-number":["UIDB\/05937\/2020"]}]},{"name":"MobFood\u2014Mobilizing scientific and technological knowledge in response to the challenges of the agri\u2013food market","award":["UIDP\/05937\/2020"],"award-info":[{"award-number":["UIDP\/05937\/2020"]}]},{"name":"European Regional Development Fund (ERDF)","award":["POCI\u201301\u20130247\u2013FEDER\u2013024524"],"award-info":[{"award-number":["POCI\u201301\u20130247\u2013FEDER\u2013024524"]}]},{"name":"European Regional Development Fund (ERDF)","award":["UIDB\/05937\/2020"],"award-info":[{"award-number":["UIDB\/05937\/2020"]}]},{"name":"European Regional Development Fund (ERDF)","award":["UIDP\/05937\/2020"],"award-info":[{"award-number":["UIDP\/05937\/2020"]}]},{"name":"FCT\u2013Funda\u00e7\u00e3o para a Ci\u00eancia e a Tecnologia","award":["POCI\u201301\u20130247\u2013FEDER\u2013024524"],"award-info":[{"award-number":["POCI\u201301\u20130247\u2013FEDER\u2013024524"]}]},{"name":"FCT\u2013Funda\u00e7\u00e3o para a Ci\u00eancia e a Tecnologia","award":["UIDB\/05937\/2020"],"award-info":[{"award-number":["UIDB\/05937\/2020"]}]},{"name":"FCT\u2013Funda\u00e7\u00e3o para a Ci\u00eancia e a Tecnologia","award":["UIDP\/05937\/2020"],"award-info":[{"award-number":["UIDP\/05937\/2020"]}]}],"content-domain":{"domain":[],"crossmark-restriction":false},"short-container-title":["Foods"],"abstract":"<jats:p>Serra da Estrela is the oldest and most recognizable traditional protected designation of origin (PDO) cheese from Portugal. It has been extensively studied over the years, but the latest microbial characterization is 20 years old. Hence, this work aimed to perform an updated characterization of Serra da Estrela PDO cheeses and raw materials. Our analysis showed that lactic acid bacteria content on Serra da Estrela cheeses exceeded 8.8 log CFUsg\u22121, in all analyzed samples, with lactococci, lactobacilli and Leuconostoc spp. predominating over enterococci strains. Moreover, lactococci and lactobacilli abundance increased across the production season, while enterococci dropped considerably in late manufactures. Lastly, Leuconostoc spp. content remained unchanged in all analyzed periods. A correspondence analysis showed that L. paracasei, L. lactis, E. durans, E. faecium and L. mesenteroides are transversal in Serra da Estrela cheese manufacturing and were closely associated with milk, curd and cheese matrices. Additionally, L. casei, L. plantarum and L. curvatus were specifically associated with cheese matrices, possibly active during ripening and contributing for the development of these cheeses\u2019 organoleptic characteristics.<\/jats:p>","DOI":"10.3390\/foods12102008","type":"journal-article","created":{"date-parts":[[2023,5,17]],"date-time":"2023-05-17T01:52:41Z","timestamp":1684288361000},"page":"2008","update-policy":"https:\/\/doi.org\/10.3390\/mdpi_crossmark_policy","source":"Crossref","is-referenced-by-count":10,"title":["Microbiological Characterization of Protected Designation of Origin Serra da Estrela Cheese"],"prefix":"10.3390","volume":"12","author":[{"ORCID":"https:\/\/orcid.org\/0000-0003-3859-2702","authenticated-orcid":false,"given":"Rui","family":"Rocha","sequence":"first","affiliation":[{"name":"CISAS\u2014Center for Research and Development in Agrifood Systems and Sustainability, Instituto Polit\u00e9cnico de Viana do Castelo, Rua Escola Industrial e Comercial de Nun\u2019\u00c1lvares, 4900-347 Viana do Castelo, Portugal"}]},{"given":"N\u00e9lson","family":"Couto","sequence":"additional","affiliation":[{"name":"Escola Superior de Tecnologia e Gest\u00e3o, Instituto Polit\u00e9cnico de Viana do Castelo, Avenida do Atl\u00e2ntico no. 644, 4900-348 Viana do Castelo, Portugal"}]},{"ORCID":"https:\/\/orcid.org\/0000-0001-8480-9525","authenticated-orcid":false,"given":"Ricardo Pereira","family":"Pinto","sequence":"additional","affiliation":[{"name":"CISAS\u2014Center for Research and Development in Agrifood Systems and Sustainability, Instituto Polit\u00e9cnico de Viana do Castelo, Rua Escola Industrial e Comercial de Nun\u2019\u00c1lvares, 4900-347 Viana do Castelo, Portugal"}]},{"ORCID":"https:\/\/orcid.org\/0000-0003-4825-2058","authenticated-orcid":false,"given":"Manuela","family":"Vaz-Velho","sequence":"additional","affiliation":[{"name":"CISAS\u2014Center for Research and Development in Agrifood Systems and Sustainability, Instituto Polit\u00e9cnico de Viana do Castelo, Rua Escola Industrial e Comercial de Nun\u2019\u00c1lvares, 4900-347 Viana do Castelo, Portugal"},{"name":"Escola Superior de Tecnologia e Gest\u00e3o, Instituto Polit\u00e9cnico de Viana do Castelo, Avenida do Atl\u00e2ntico no. 644, 4900-348 Viana do Castelo, Portugal"}]},{"ORCID":"https:\/\/orcid.org\/0000-0002-3148-4445","authenticated-orcid":false,"given":"Paulo","family":"Fernandes","sequence":"additional","affiliation":[{"name":"CISAS\u2014Center for Research and Development in Agrifood Systems and Sustainability, Instituto Polit\u00e9cnico de Viana do Castelo, Rua Escola Industrial e Comercial de Nun\u2019\u00c1lvares, 4900-347 Viana do Castelo, Portugal"},{"name":"Escola Superior de Tecnologia e Gest\u00e3o, Instituto Polit\u00e9cnico de Viana do Castelo, Avenida do Atl\u00e2ntico no. 644, 4900-348 Viana do Castelo, Portugal"}]},{"ORCID":"https:\/\/orcid.org\/0000-0003-0043-2068","authenticated-orcid":false,"given":"Joana","family":"Santos","sequence":"additional","affiliation":[{"name":"CISAS\u2014Center for Research and Development in Agrifood Systems and Sustainability, Instituto Polit\u00e9cnico de Viana do Castelo, Rua Escola Industrial e Comercial de Nun\u2019\u00c1lvares, 4900-347 Viana do Castelo, Portugal"},{"name":"Escola Superior de Tecnologia e Gest\u00e3o, Instituto Polit\u00e9cnico de Viana do Castelo, Avenida do Atl\u00e2ntico no. 644, 4900-348 Viana do Castelo, Portugal"}]}],"member":"1968","published-online":{"date-parts":[[2023,5,16]]},"reference":[{"key":"ref_1","unstructured":"Cotter, P.D., and Everett, D.W. (2017). Cheese\u2212Chemistry, Physics and Microbiology, Academic Press. [4th ed.]."},{"key":"ref_2","unstructured":"Cotter, P.D., and Everett, D.W. (2017). Cheese\u2212Chemistry, Physics and Microbiology, Academic Press. [4th ed.]."},{"key":"ref_3","doi-asserted-by":"crossref","first-page":"703284","DOI":"10.3389\/fmicb.2021.703284","article-title":"A Review on the General Cheese Processing Technology, Flavor Biochemical Pathways and the Influence of Yeasts in Cheese","volume":"12","author":"Zheng","year":"2021","journal-title":"Front. Microbiol."},{"key":"ref_4","doi-asserted-by":"crossref","unstructured":"Papademas, P., and Bintsis, T. (2017). Global Cheesemaking Technology: Cheese Quality and Characteristics, John Wiley & Sons Ltd.. [1st ed.].","DOI":"10.1002\/9781119046165"},{"key":"ref_5","unstructured":"Cotter, P.D., and Everett, D.W. (2017). Cheese\u2212Chemistry, Physics and Microbiology, Academic Press. [4th ed.]."},{"key":"ref_6","doi-asserted-by":"crossref","first-page":"1","DOI":"10.1093\/femsle\/fnu015","article-title":"Cheese rind microbial communities: Diversity, composition and origin","volume":"362","author":"Irlinger","year":"2015","journal-title":"FEMS Microbiol. Lett."},{"key":"ref_7","doi-asserted-by":"crossref","first-page":"1020","DOI":"10.3389\/fmicb.2018.01020","article-title":"Sequencing of the Cheese Microbiome and Its Relevance to Industry","volume":"9","author":"Jonnala","year":"2018","journal-title":"Front. Microbiol."},{"key":"ref_8","doi-asserted-by":"crossref","first-page":"136","DOI":"10.1016\/j.ijfoodmicro.2014.02.019","article-title":"Traditional cheeses: Rich and diverse microbiota with associated benefits","volume":"177","author":"Montel","year":"2014","journal-title":"Int. J. Food Microbiol."},{"key":"ref_9","unstructured":"Cotter, P.D., and Everett, D.W. (2017). Cheese\u2212Chemistry, Physics and Microbiology, Academic Press. [4th ed.]."},{"key":"ref_10","unstructured":"Cotter, P.D., and Everett, D.W. (2017). Cheese\u2212Chemistry, Physics and Microbiology, Academic Press. [4th ed.]."},{"key":"ref_11","doi-asserted-by":"crossref","first-page":"664","DOI":"10.1111\/1574-6976.12030","article-title":"The complex microbiota of raw milk","volume":"37","author":"Quigley","year":"2013","journal-title":"FEMS Microbiol. Rev."},{"key":"ref_12","unstructured":"McSweeney, P., Fox, P.F., Cotter, P.D., and Everett, D.W. (2017). Cheese\u2212Chemistry, Physics and Microbiology, Academic Press. [4th ed.]."},{"key":"ref_13","doi-asserted-by":"crossref","unstructured":"Fuka, M.M., Wallisch, S., Engel, M., Welzl, G., Havranek, J., and Schloter, M. (2013). Dynamics of bacterial communities during the ripening process of different Croatian cheese types derived from raw ewe\u2019s milk cheeses. PLoS ONE, 8.","DOI":"10.1371\/journal.pone.0080734"},{"key":"ref_14","doi-asserted-by":"crossref","unstructured":"Fox, P.F., Guinee, T.P., Cogan, T.M., and McSweeney, P.L.H. (2017). Fundamentals of Cheese Science, Springer.","DOI":"10.1007\/978-1-4899-7681-9"},{"key":"ref_15","doi-asserted-by":"crossref","unstructured":"Papademas, P., and Bintsis, T. (2017). Global Cheesemaking Technology: Cheese Quality and Characteristics, John Wiley & Sons Ltd.. [1st ed.].","DOI":"10.1002\/9781119046165"},{"key":"ref_16","doi-asserted-by":"crossref","first-page":"32","DOI":"10.1016\/j.idairyj.2015.05.011","article-title":"A review of the microbiological hazards of dairy products made from raw milk","volume":"50","author":"Verraes","year":"2015","journal-title":"Int. Dairy J."},{"key":"ref_17","doi-asserted-by":"crossref","unstructured":"Papademas, P., and Bintsis, T. (2017). Global Cheesemaking Technology, Jonh Wiley & Sons, Ltd.","DOI":"10.1002\/9781119046165"},{"key":"ref_18","first-page":"e14412","article-title":"Serra da Estrela cheese: A review","volume":"44","author":"Gomes","year":"2000","journal-title":"J. Food Process. Preserv."},{"key":"ref_19","doi-asserted-by":"crossref","first-page":"1725","DOI":"10.3168\/jds.S0022-0302(93)77505-0","article-title":"The technology, Chemistry and Microbiology of Serra Cheese: A review","volume":"76","author":"Macedo","year":"1993","journal-title":"J. Dairy Sci."},{"key":"ref_20","doi-asserted-by":"crossref","first-page":"1","DOI":"10.1111\/j.1365-2672.1995.tb03117.x","article-title":"Microbiological profile in Serra ewes\u2019 cheese during ripening","volume":"79","author":"Macedo","year":"1995","journal-title":"J. Appl. Bacteriol."},{"key":"ref_21","doi-asserted-by":"crossref","first-page":"79","DOI":"10.1016\/0958-6946(94)00051-4","article-title":"Changes in the Microflora of Serra Cheese Evolution Throughout Ripening Time, Lactation Period and Axial Location","volume":"6","author":"Macedo","year":"1996","journal-title":"Int. Dairy J."},{"key":"ref_22","unstructured":"(2023, February 05). Queijo Serra da Estrela\u2013Denomina\u00e7\u00e3o de Origem Protegida-Caderno de Especifica\u00e7\u00f5es, Available online: https:\/\/tradicional.dgadr.gov.pt\/images\/prod_imagens\/queijos\/docs\/CE_Queijo_Serra.pdf.pdf."},{"key":"ref_23","doi-asserted-by":"crossref","unstructured":"Rocha, R., Vaz Velho, M., Santos, J., and Fernandes, P. (2021). Serra da Estrela PDO Cheese Microbiome as Revealed by Next Generation Sequencing. Microorganisms, 9.","DOI":"10.3390\/microorganisms9102007"},{"key":"ref_24","unstructured":"(2001). Microbiology of Food and Animal Feeding Stuffs\u2014Horizontal Method for the Enumeration of Beta-Glucuronidase-Positive Escherichia coli\u2014Part 2: Colony-Count Technique at 44 Degrees C Using 5-bromo-4-chloro-3-indolyl beta-D-glucuronide (Standard No. ISO 16649-2:2001). Available online: https:\/\/www.iso.org\/standard\/29824.html."},{"key":"ref_25","unstructured":"(2017). Microbiology of the Food Chain\u2014Horizontal Method for the Detection and Enumeration of Enterobacteriaceae\u2014Part 2: Colony-Count Technique (Standard No. ISO 21528-2:2017). Available online: https:\/\/www.iso.org\/standard\/63504.html."},{"key":"ref_26","unstructured":"(2004). Microbiology of Food and Animal Feeding Stuffs\u2014Horizontal Method for the Enumeration of Presumptive Bacillus cereus\u2014Colony-Count Technique at 30 Degrees C (Standard No. ISO 7932:2004). Available online: https:\/\/www.iso.org\/standard\/38219.html."},{"key":"ref_27","unstructured":"(1999). Microbiology of Food and Animal Feeding Stuffs\u2014Horizontal Method for the Enumeration of Coagulase-Positive Staphylococci (Staphylococcus aureus and Other Species)\u2014Part 1: Technique Using Baird-Parker Agar Medium (Standard No. ISO 6888-1:1999)."},{"key":"ref_28","unstructured":"(2017). Microbiology of the Food Chain\u2014Horizontal Method for the Detection and Enumeration of Listeria monocytogenes and of Listeria spp.\u2014Part 2: Enumeration Method (Standard No. ISO 11290-2:2017). Available online: https:\/\/www.iso.org\/standard\/60314.html."},{"key":"ref_29","unstructured":"(2008). Microbiology of Food and Animal Feeding Stuffs\u2014Horizontal Method for the Enumeration of Yeasts and moulds\u2014Part 1: Colony Count Technique in Products with Water Activity Greater Than 0.95 (Standard No. ISO 21527-1:2008). Available online: https:\/\/www.iso.org\/standard\/38275.html."},{"key":"ref_30","unstructured":"(2017). Microbiology of the Food Chain\u2014Horizontal Method for the Detection, Enumeration and Serotyping of Salmonella\u2014Part 1: Detection of Salmonella spp. (Standard No. ISO 6579-1:2017). Available online: https:\/\/www.iso.org\/standard\/56712.html."},{"key":"ref_31","unstructured":"(2004). Microbiology of Food and Animal Feeding Stuffs\u2014Horizontal Method for the Enumeration of Clostridium perfringens\u2014Colony-Count Technique (Standard No. ISO 7937:2004). Available online: https:\/\/www.iso.org\/standard\/36588.html."},{"key":"ref_32","doi-asserted-by":"crossref","first-page":"434","DOI":"10.3389\/fpsyg.2020.00434","article-title":"Examining Frailty Phenotype Dimensions in the Oldest Old","volume":"11","author":"Alves","year":"2020","journal-title":"Front. Psychol."},{"key":"ref_33","unstructured":"Sun, J. (2020). Progress in Molecular Biology and Translational Science, Academic Press."},{"key":"ref_34","doi-asserted-by":"crossref","first-page":"385","DOI":"10.3201\/eid1803.111370","article-title":"Nonpasteurized Dairy Products, Disease Outbreaks, and State Laws-United States, 1993\u20132006","volume":"18","author":"Langer","year":"2012","journal-title":"Emerg. Infect. Dis."},{"key":"ref_35","doi-asserted-by":"crossref","first-page":"119","DOI":"10.3201\/eid2101.140447","article-title":"Increased Outbreaks Associated with Nonpasteurized Milk, United States, 2007\u20132012","volume":"21","author":"Mungai","year":"2015","journal-title":"Emerg. Infect. Dis."},{"key":"ref_36","doi-asserted-by":"crossref","first-page":"e281","DOI":"10.1017\/S095026881900164X","article-title":"Gastrointestinal infections caused by consumption of raw drinking milk in England & Wales, 1992\u20132017","volume":"147","author":"Adams","year":"2019","journal-title":"Epidemiol. and Infect."},{"key":"ref_37","unstructured":"(2021, January 21). Commission Regulation (EC) No 2073\/2005 of 15 November 2005 on Microbiological Criteria for Foodstuffs, Consolidated Version of 08\/03\/2020. Available online: http:\/\/data.europa.eu\/eli\/reg\/2005\/2073\/oj."},{"key":"ref_38","unstructured":"Instituto Nacional de Sa\u00fade Doutor Ricardo Jorge (2021, January 21). Interpreta\u00e7\u00e3o de Resultados de Ensaios Microbiol\u00f3gicos em Alimentos Prontos para Consumo e em Superf\u00edcies do Ambiente de Prepara\u00e7\u00e3o e Distribui\u00e7\u00e3o Alimentar: Valores-guia. Lisboa: INSA IP, 2019. Available online: https:\/\/www.insa.min-saude.pt\/wp-content\/uploads\/2019\/12\/INSA_Valores-guia.pdf."},{"key":"ref_39","doi-asserted-by":"crossref","first-page":"601","DOI":"10.4315\/0362-028X-61.5.601","article-title":"Microbiological Characterization of Serra da Estrela Cheese throughout Its Appellation d\u2019Origine Prot\u00e9g\u00e9e Region","volume":"61","author":"Tavaria","year":"1998","journal-title":"J. Food Prot."},{"key":"ref_40","doi-asserted-by":"crossref","first-page":"293","DOI":"10.1006\/fmic.1999.0315","article-title":"On the microbiology of Serra da Estrela cheese: Geographical and chronological considerations","volume":"17","author":"Tavaria","year":"2000","journal-title":"Food Microbiol."},{"key":"ref_41","doi-asserted-by":"crossref","first-page":"321","DOI":"10.1111\/j.1365-2672.1987.tb04927.x","article-title":"Enterobacteriaceae, coliforms, faecal coliforms and salmonellas in raw ewes\u2019 milk","volume":"62","author":"Gaya","year":"1987","journal-title":"J. Appl. Bacteriol."},{"key":"ref_42","first-page":"688","article-title":"Preliminary study of microbiological quality of cardoons of the genus Cynara L. used in manufacture of traditional cheeses","volume":"54","author":"Mata","year":"1999","journal-title":"Milchwissenschaft"},{"key":"ref_43","first-page":"16","article-title":"Microbiological characteristics of ewes\u2019 milk cheese manufactured using aqueous extracts of flowers from various species of cardoon Cynara L.","volume":"56","author":"Vioque","year":"2001","journal-title":"Milchwissenschaft"},{"key":"ref_44","unstructured":"Cotter, P.D., and Everett, D.W. (2017). Cheese\u2212Chemistry, Physics and Microbiology, Academic Press. [4th ed.]."},{"key":"ref_45","doi-asserted-by":"crossref","first-page":"255","DOI":"10.1016\/S0958-6946(00)00042-X","article-title":"Relationships between flavor and microbiological profiles in Serra da Estrela cheese throughout ripening","volume":"10","author":"Dahl","year":"2000","journal-title":"Int. Dairy J."},{"key":"ref_46","doi-asserted-by":"crossref","first-page":"685","DOI":"10.1128\/MMBR.00023-12","article-title":"Enterococci in the Environment","volume":"76","author":"Byappanahalli","year":"2012","journal-title":"Microbiol. Mol. Biol. Rev."},{"key":"ref_47","doi-asserted-by":"crossref","first-page":"142","DOI":"10.1111\/j.1574-6941.2007.00375.x","article-title":"Multivariate analyses in microbial ecology","volume":"62","author":"Ramette","year":"2007","journal-title":"FEMS Microbiol. Ecol."},{"key":"ref_48","doi-asserted-by":"crossref","first-page":"97","DOI":"10.1177\/096228029200100106","article-title":"Correspondence analysis in medical research","volume":"1","author":"Greenacre","year":"1992","journal-title":"Stat. Methods Med. Res."},{"key":"ref_49","doi-asserted-by":"crossref","first-page":"1","DOI":"10.1111\/j.1365-2672.2006.03242.x","article-title":"Tracing Salmonella in Alheira processing plants","volume":"103","author":"Esteves","year":"2007","journal-title":"J. Appl. Microbiol."},{"key":"ref_50","doi-asserted-by":"crossref","first-page":"66","DOI":"10.1016\/j.fm.2018.11.008","article-title":"Characteristic fruit wine production via reciprocal selection of juice and non-Saccharomyces species","volume":"79","author":"Wei","year":"2019","journal-title":"Food Microbiol."},{"key":"ref_51","doi-asserted-by":"crossref","first-page":"5440","DOI":"10.1002\/jsfa.11898","article-title":"Physicochemical characteristics, antioxidant properties and bacterial profiling of three Malaysian honey varieties: A study using multivariate analysis","volume":"102","author":"Yap","year":"2022","journal-title":"J. Sci. Food Agric."},{"key":"ref_52","doi-asserted-by":"crossref","first-page":"25","DOI":"10.1007\/s002170050118","article-title":"Role of adventitious microflora in proteolysis and lipolysis of Serra cheese: Preliminary screening","volume":"205","author":"Macedo","year":"1997","journal-title":"Z. Lebensm. Unters. Forsch."},{"key":"ref_53","doi-asserted-by":"crossref","first-page":"4064","DOI":"10.3168\/jds.S0022-0302(04)73548-1","article-title":"Volatile Free Fatty Acids as Ripening Indicators for Serra da Estrela Cheese","volume":"87","author":"Tavaria","year":"2004","journal-title":"J. Dairy Sci."},{"key":"ref_54","doi-asserted-by":"crossref","first-page":"204","DOI":"10.1111\/j.1745-4549.2008.00262.x","article-title":"Presence of enterococci in raw cow\u2019s milk and \u201cPuzzone Di Moena\u201d cheese","volume":"33","author":"Franciosi","year":"2009","journal-title":"J. Food Proc. Pres."}],"container-title":["Foods"],"original-title":[],"language":"en","link":[{"URL":"https:\/\/www.mdpi.com\/2304-8158\/12\/10\/2008\/pdf","content-type":"unspecified","content-version":"vor","intended-application":"similarity-checking"}],"deposited":{"date-parts":[[2025,10,10]],"date-time":"2025-10-10T19:35:58Z","timestamp":1760124958000},"score":1,"resource":{"primary":{"URL":"https:\/\/www.mdpi.com\/2304-8158\/12\/10\/2008"}},"subtitle":[],"short-title":[],"issued":{"date-parts":[[2023,5,16]]},"references-count":54,"journal-issue":{"issue":"10","published-online":{"date-parts":[[2023,5]]}},"alternative-id":["foods12102008"],"URL":"https:\/\/doi.org\/10.3390\/foods12102008","relation":{},"ISSN":["2304-8158"],"issn-type":[{"value":"2304-8158","type":"electronic"}],"subject":[],"published":{"date-parts":[[2023,5,16]]}}}