Mesophilic lactobacilli are the most important components of the non-starter lactic acid
bacteria (NSLAB) microbiota of cheese. This reviews up-dates the most relevant findings …

Background Food fermentation is an important pillar of societal traditions, but also crucial in
terms of economy for numerous regional products, as well as rich microbiological resources …

In spontaneous food fermentation processes, environmental microbiota affects the yield and
quality of the fermentation productions. Although the importance of environmental microbiota …

In this work, the amplicon sequencing of the 16 S rRNA gene was employed to investigate
the bacterial diversity in ingredients, processing environment, and ripened cheeses …

Fungal spoilage is a substantial concern for the dairy industry, due to mycotoxin formation
and a cause of food waste. In this study, several strains of Lactiplantibacillus plantarum from …

The aim of the present study was to characterize the bacterial and fungal communities
naturally occurring in Queijo da Beira Baixa PDO cheese samples produced in Castelo …

The aim of this study was to investigate the chemically defined nutritional requirements for
Lactobacillus plantarum in milk. Twenty amino acids, five nucleotide precursors, ten …

The microbial flora of traditional Kaşar cheese samples obtained from six dairy plants during
pre-maturation period of Kaşar maturation was analysed. In total, 500 isolates of none …

The effects of active films on the stability of kaşar cheese stored at 5° C, 15° C, and 25° C
were investigated regarding microbial quality, physicochemical, and textural properties. The …

The aim of this study was the assessment of the microbiological quality of three types of
traditional cheeses which are produced from raw and pasteurized cow's milk. Two types of …