Consumer demand for plant cheeses is increasing, but challenges of improving both flavor
and quality remain. This study investigated the microbiological and physicochemical impact …

Fermentation contributes to the taste and odor of plant cheeses. The selection of functional
cultures for the fermentation of plant cheeses, however, is in its infancy. This study aimed to …

Plant-based cheese analogs have emerged as a novel global market trend driven by
sustainability concerns for our planet. This study examines eleven soft ripened plant-based …

Dairy starter cultures are actively growing cultures of lactic acid bacteria (LAB) to drive the
fermentation process. At first, only artisanal starters were used. Though they are still used in …

The production of plant-based dairy alternatives has been majorly focused on the
improvement of sensorial, technological and nutritional properties, to be able to mimic and …

Ethical, environmental and health concerns around dairy products are driving a fast‐growing
industry for plant‐based dairy alternatives, but undesirable flavours and textures in available …

The microbiota of ripening cheese is dominated by lactic acid bacteria, which are either
added as starters and adjunct cultures or originate from the production and processing …

Food fermentation using lactic acid bacteria (LAB) is an ancient technique that has been
deemed a simple and economical way to modify nutritional contents of plant-based foods. In …

Microbial enzymes within adjunct cultures are important for cheese ripening. Here, survival
and proteolytic function of adjunct cultures of Lactobacillus plantarum strains MU12 and S6 …

A wide range of micro-organisms have been used in food and beverage preparations for
thousands of years by humankind (see Chapter 1) and, according to Tamime (2002), the …