Cheese has a long history and this naturally fermented dairy product contains a range of
distinctive flavors. Microorganisms in variety cheeses are an essential component and play …

The risks and benefits of traditional cheeses, mainly raw milk cheeses, are rarely set out
objectively, whence the recurrent confused debate over their pros and cons. This review …

Bacteria and fungi can form a range of physical associations that depend on various modes
of molecular communication for their development and functioning. These bacterial-fungal …

The importance of food packaging hardly needs emphasizing since only a handful of foods
are sold in an unpackaged state. With an increasing focus on sustainability and cost …

The objective of this study was to investigate the role of yeasts in the wet fermentation of
coffee beans and their contribution to coffee quality using a novel approach. Natamycin (300 …

Esters of short-chain fatty acids are aroma-impact compounds found in fermented dairy
products. These esters are responsible for fruity flavours that can be regarded either as a …

Fermentation, the microbial degradation of organic compounds without net oxidation, is an
important process in the global carbon cycle and is also exploited worldwide for the …

Sažetak The characteristics of bacterial populations in raw milk at the time of processing has
a significant influence on shelf-life, organoleptic quality, spoilage and yields of raw milk …

Winemaking can be summarized as the biotransformation of must into wine, which is
performed principally by Saccharomyces cerevisiae strains during the primary or alcoholic …

The interactions that occur during the ripening of smear cheeses are not well understood.
Yeast-yeast interactions and yeast-bacterium interactions were investigated within a …