Polymerase chain reaction denaturing gradient gel electrophoresis (PCR-DGGE)
fingerprinting was recently introduced into food microbiology. This paper describes the …

Culture independent methods first appeared in the food microbiology field at the end of the
90s and since then they have been applied extensively. These methods do not rely on …

Export of cocoa beans is of great economic importance in Ghana and several other tropical
countries. Raw cocoa has an astringent unpleasant taste and a spontaneous fermentation is …

Little is known about the archaeal diversity of fermented seafood; most of the earlier studies
of fermented food have focused on lactic acid bacteria (LAB) in the fermentation process. In …

Maize and its derived fermented products, as with other cereals, are fundamental for human
nutrition in many countries of the world. Mixed cultures, principally constituted by lactic acid …

Bacterial diversity in unimproved and improved grassland soils was assessed by PCR
amplification of bacterial 16S ribosomal DNA (rDNA) from directly extracted soil DNA …

This work was aimed at isolating and identifying the microbiota present during the semi-dry
method of coffee processing using polyphasic methods and to evaluate microbial diversity …

Wine production in most countries is based on the use of commercial strains leading to the
colonisation of the wineries by these strains with the consequent reduction of autochthonous …

A polyphasic PCR-DGGE approach was used to describe the microbial population occurring
in natural whey cultures (NWCs) for water-buffalo Mozzarella cheese production. Total …

Africa has a rich tradition of cereal fermentations to produce diverse products including
baked goods, porridges, non-alcoholic beverages and alcoholic beverages. Diversity also …