The production of exopolysaccharides (EPS) by lactic acid bacteria (LAB) has attracted
particular interest in the food industry. EPS can be considered as natural biothickeners as …

Lactic acid bacteria (LAB) synthesize exopolysaccharides (EPS), which are structurally
diverse biopolymers with a broad range of technological properties and bioactivities. There …

Exopolysaccharides (EPSs) synthesized by lactic acid bacteria (LAB) have implications for
host health and act as food ingredients. Due to the variability of LAB-EPS (lactic acid …

The production of ovine or caprine milk cheeses with thistle rennet is a common practice in
the Mediterranean basin. The aim of the present study was to obtain information on bacteria …

In this study, we used culture-independent analysis based on 16S rRNA gene amplicons
and metagenomics to explore in depth the microbial communities and their metabolic …

Texture and flavour are the key attributes determining sensory quality and are highly
affected by starter cultures. A selection of phenotypic strains is needed to create diverse …

Methylbutanal is a key volatile compound that imparts a nutty flavor to Cheddar cheese.
Lactococcus lactis has been successfully applied as a starter to increase the level of 3 …

The popularity of fat‐free fermented concentrated milk products, such as fresh cheeses and
high‐protein yogurt, has increased over the recent years, attributed to greater availability …

The effect of Lactiplantibacillus plantarum CNPC003 on the physicochemical, biochemical,
textural, microstructural and microbiological properties of skimmed Minas fresh cheese …

Serra da Estrela PDO cheese is the oldest traditional cheese manufactured in Portugal. In
this work, its microbiome as well as the main raw materials used in cheese production, raw …