Fast detection and identification of microorganisms is a challenging and significant feature
from industry to medicine. Standard approaches are known to be very time-consuming and …

The Lactobacillus casei group (LCG), composed of the closely related Lactobacillus casei,
Lactobacillus paracasei, and Lactobacillus rhamnosus are some of the most widely …

High resolution melting (HRM) is a convenient method for gene scanning as well as
genotyping of individual and multiple single nucleotide polymorphisms (SNPs). This rapid …

Among artisanal fermented beverages, kefir (fermented milk drink) and water kefir
(fermented nondairy beverage) are of special interest because their grains can be …

Although the genotypic and phenotypic properties of the Lactobacillus casei group have
been studied extensively, the taxonomic structure has been the subject of debate for a long …

This study was aimed at selecting novel strains of Lactobacillus paracasei, Lactobacillus
casei and Lactobacillus rhamnosus for their capability to withstand different stress factors …

The development of yogurt flavor is a complicated and dynamic biochemical process. In
addition to traditional starter cultures, adjunct cultures could also make significant …

The authenticity of probiotic products and fermented foods and beverages that have the
status of protected designation of origin (PDO) or geographical indication (PGI) can be …

The indigenous Lactobacillus rhamnosus DSA LR1 was isolated from milk that was obtained
from a restricted geographical area in northeast Italy and it was chosen, among other …

Dairy foods represent an important sector of the food market for their nutritional qualities and
their organoleptic characteristics, which are often linked to tradition and to region. These …