The cheese microbial ecosystem is complex, and the presence of non-starter adventitious
microorganisms in milk may have an influence on the organoleptic characteristics of cheese …

The indigenous microflora in raw milk plays an important role in the diversity of cheese
flavours and may protect against the growth of pathogens, but the sources of contamination …

Phenotypic and genotypic methods were used to identify filamentous fungi that characterize
traditional Italian Fossa cheese and its ripening environment. After ageing for 60 days at a …

The aim of this study was to reveal the sites of yeast contamination in dairy production and
perform taxonomic characterization of potential yeast spoilers in cheese making. Occurrence …

Surface-ripened cheeses host complex microbial communities responsible for the
transformation of milk into cheese as well as the development of important properties in …

Identifying and isolating yeasts and moulds within a fungal community is challenging. The
main goal of the present study was to assess a new approach for the detection and …

Microorganisms are an essential component of all natural cheese varieties and play
important roles during both cheese manufacture and ripening. They can be divided into two …

Bacteria and yeasts are important sensory factors of raw-milk cheeses as they contribute to
the sensory richness and diversity of these products. The diversity and succession of yeast …

To generate a comprehensive profile of viable fungi (yeasts and molds) on cheese as it is
purchased by consumers, 44 types of cheese were obtained from a local grocery store from …

This study aimed to examine the diversity and ecology of yeasts associated with traditional
Egyptian dairy products employing molecular techniques in yeast identification. A total of …