Traditional cheeses produced from raw milk exhibit a complex microbiota, characterized by
a sequence of different microorganisms from milk coagulation and throughout maturation …

In the past, the beneficial effects of fermented foods on health were unknown, and so people
primarily used fermentation to preserve foods, enhance shelf life, and improve flavour …

Lactic acid bacteria constitute a diverse group of industrially significant, safe microorganisms
that are primarily used as starter cultures and probiotics, and are also being developed as …

Fermented foods are experiencing a resurgence due to the consumers' growing interest in
foods that are natural and health promoting. Microbial fermentation is a biotechnological …

Conjugated linoleic acid (CLA) has attracted great attention in recent years as a popular
class of functional food that is broadly used. It refers to a group of geometric and positional …

The development and pathogenesis of atherosclerosis are significantly influenced by
lifestyle, particularly nutrition. The modern level of science and technology development …

Postmenopausal osteoporosis (PMOP) is an estrogen deficiency-induced bone loss, which
has been shown an association with an altered gut microbiota (GM). Gut microbiota-bone …

Goat milk, in addition to its nutritional characteristics, has functional properties and health-
promoting benefits due to its content of biologically active constituents, especially peptides …

Fermented foods (FFs) have been a part of our diets for millennia and comprise highly
diverse products obtained from plants and animals all over the world. Historically …

Lactic acid bacteria (LAB) are a unique subset of microorganisms that have co-evolved with
humans since the beginning of agricultural practices and animal domestication and …