Flavour development in dairy fermentations, most notably cheeses, results from a series of
(bio) chemical processes in which the starter cultures provide the enzymes. Particularly the …

Lactic acid bacteria (LAB) are widely used for the production of a variety of fermented foods,
and are considered as probiotic due to their health-promoting effect. However, LAB …

High-pressure homogenization (HPH) is one of the most promising alternatives to traditional
thermal treatment of food preservation and diversification. Its effectiveness on the …

The ability of Streptococcus mutans to produce and tolerate organic acids from carbohydrate
metabolism represents a major virulence factor responsible for the formation of carious …

Defined flavor profiles of cheeses and long lists of associated compounds have expanded
our vista of the flavor formation mechanisms. Beginning from a review by Schormüller in …

Sierra Mixe maize is a landrace variety from Oaxaca, Mexico, that utilizes nitrogen derived
from the atmosphere via an undefined nitrogen fixation mechanism. The diazotrophic …

The volatile compounds of fresh fruiting bodies of wild Polyporus sulfureus (Bull.: Fr.) Fr.
growing on oak trees were isolated by continuous liquid− liquid extraction (CLLE) and …

Abstract l-Leucine can be assimilated by bacteria when sugars or other preferential carbon
sources in the habitat are depleted. The l-leucine catabolism is widely spread among …

Bacillus licheniformis has been widely utilized in the food industry as well as various
agricultural industries. In particular, it is a main microorganism of fermented soybeans. In this …

The presence of Lactococcus lactis, commonly employed as starter culture, was, recently,
highlighted and investigated during late cheese ripening. Thus, the main goal of the present …