Mare milk is consumed by approximatively 30 million people in the world. In countries in
Asia and East Europe, mare milk is mainly consumed as source of fermented products …

One of the most important challenges in the field of food safety is producing natural and safe
substances that act against pathogens in food. Bacteriocins and antimicrobial peptides …

Kvass is a popular low-alcohol beverage produced by the natural fermentation of dark rye
bread or malt with complex microbial flora. However, few pieces of research focus on the …

In this study, the sour cherry juice was fermented by lactic acid bacteria (L. rhamnosus GG)
and the volatile compounds were identified by both GC-IMS (gas chromatography-ion …

Lactococcus lactis subsp. lactis (L. lactis subsp. lactis) is a commonly used starter cultures in
fermented dairy products, contributing distinct flavor and texture characteristics with high …

The prospects of using biopolymer nano-containing films for wound healing were
substantiated. The main components of biopolymer composites are gelatin, polyvinyl …

The aim of this work is to investigate for the first time, the interaction effect between process
parameters (starter level: 0–1.30× 10 1 g/L, time: 7.30–21.70 h and temperature: 18.60 …

In this study, the bacterial composition of five traditional fermented milk samples from
western China was evaluated by 16S metagenomic analysis. Forty lactic acid bacteria (LAB) …

With the continuous infiltration of industrialization and modern lifestyle into pastoral areas,
the types and processing capacity of Hurunge are decreasing, and the beneficial microbial …

In this study, the bacterial composition of five traditional fermented milk samples from
western China was evaluated by 16S metagenomic analysis. Forty lactic acid bacteria (LAB) …