The number of studies using high throughput sequencing (HTS) methods for the
characterisation of microbial communities of milk and dairy products has increased markedly …

Highlights•Integration tools are needed to decipher what happens in a complex food
ecosystem.•An extensive culture based methodology is necessary to maintain microbial …

This study was to investigate the succession of the bacterial community in Harbin dry
sausages during fermentation and its correlation to the sausage flavour. The results showed …

In this work, the amplicon sequencing of the 16 S rRNA gene was employed to investigate
the bacterial diversity in ingredients, processing environment, and ripened cheeses …

This review aims to provide an overview of artisanal Mexican cheeses microbiota focused
on microbiological quality and safety, as well as native Lactic acid Bacteria (LAB) diversity …

The microbial diversity of artisanal cheeses has been ever more extensively explored over
recent years. Many new studies have been particularly focused on the detection and …

Chopped pepper is one of the traditional fermented pepper products in China. At present,
the industrial production method is mainly to preserve the peppers with high salt about 1 …

The structure and functioning of microbial communities from fermented foods, including
cheese, have been extensively studied during the past decade. However, there is still a lack …

Liuyang Douchi is a kind of traditional fermented Aspergillus-type Douchi in China for
excellent favor. However, studies on the microbial diversity and the characterization of …

BACKGROUND Baixi sufu (BS) is a traditional Chinese spicy fermented bean curd
manufactured with a natural starter. In this study, the bacterial and fungal communities …