Consumer interest and research in plant-based dairy analogues has been growing in recent
years because of increasingly negative implications of animal-derived products on human …

As a genus that has evolved for resistance against adverse environmental factors and that
readily exchanges genetic elements, enterococci are well adapted to the cheese …

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 …

Numerous traditionally aged cheeses are surface ripened and develop a biofilm, known as
the cheese rind, on their surfaces. The rind of such cheeses comprises a complex …

Cheese is a product of ancient biotechnological practices, which has been revolutionized as
a functional food product in many parts of the world. Bioactive compounds, such as peptides …

The microorganisms inhabiting human skin must overcome numerous challenges that
typically impede microbial growth, including low pH, osmotic pressure, and low nutrient …

Cheese is characterized by a rich and complex microbiota that plays a vital role during both
production and ripening, contributing significantly to the safety, quality, and sensory …

The food industry is facing the challenge of creating innovative, nutritious, and flavored plant-
based products, due to consumer's increasing demand for the health and environmental …

In this study, lab-scale batch fermentation tests were carried out at mesophilic temperature
(30° C) to examine the influence of inoculum type, pH-value, and thermal pretreatment of …

Prior to the advent of milk pasteurization and the use of defined-strain starter cultures, the
production and ripening of cheese relied on the introduction and growth of adventitious …