In the last years, consumers are becoming increasingly aware of the human health risk
posed by the use of chemical preservatives in foods. In contrast, the increasing demand by …

Via butyric acid fermentation, clostridia–mainly Clostridium tyrobutyricum–are able to
transform lactic acid into butyric acid, acetic acid and gas (H 2 and CO 2). The presence of …

Clostridium perfringens is an important foodborne pathogen that can have severe
consequences, including mortality and economic losses. In this study, the gene encoding …

Lytic bacteriophages (phages) offer a great potential as biocontrol agents for spoilage
Clostridium tyrobutyricum, responsible for butyric acid fermentation in semi-hard and hard …

Simple Summary Traditional and regional cheeses are becoming more and more popular
among consumers. Usually, they are produced in small dairy plants which are characterized …

Background Processed cheese is produced by blending natural cheese of different ages
and degrees of maturity in the presence of emulsifying salts and other dairy and nondairy …

Clostridium tyrobutyricum spores survive milk pasteurization and cause late blowing of
cheeses and significant economic loss. The effectiveness of nisin-producing Lactococcus …

The aim of this study was to test the compatibility of two selected Lactobacillus strains with
different prebiotic carbohydrates in order to develop a synbiotic cheese. Initially, the growth …

Mongolian cheese was sterilized by using supercritical carbon dioxide (SC–CO 2) treatment
at three pressures (10, 15 and 20 MPa) and three temperatures (40, 50 and 60° C). The …

Strong aromatic liquors, also known as strong aromatic Baijiu (SAB) in China, are
manufactured by solid fermentation, with a multi-microbe mixing and cooperative …