In the last years, consumers are becoming increasingly aware of the human health risk
posed by the use of chemical preservatives in foods. In contrast, the increasing demand by …

The interest on novel biological preservation methods has been increasing during recent
years, supported by research indicating that antagonistic microorganisms and their …

This article provides an overview of the influence of raw milk quality on the quality of
processed dairy products and offers a perspective on the merits of investing in quality. Dairy …

Food loss and waste is a major concern in the United States and globally, with dairy foods
representing one of the top categories of food lost and wasted. Estimates indicate that in the …

Bacteriocins are ribosomally synthesized antimicrobial peptides produced by bacteria,
which have the ability to kill or inhibit other bacteria. Many bacteriocins are produced by food …

Highlights•Overview of bacteriocinogenic lactic acid bacteria of dairy origin.•Bacteriocins as
food natural biopreservative with applications in cheese making.•Focus on limitations in the …

Conventional thermal and chemical treatments used in food preservation have come under
scrutiny by consumers who demand minimally processed foods free from chemical agents …

Aim To gain deeper insights into the clostridial community dynamics and chemical
transformations during the ensiling of alfalfa. Methods and Results Direct‐cut alfalfa silage …

Via butyric acid fermentation, clostridia–mainly Clostridium tyrobutyricum–are able to
transform lactic acid into butyric acid, acetic acid and gas (H 2 and CO 2). The presence of …

The butyric acid fermentation, responsible for late blowing of cheese, is caused by the
outgrowth in cheese of some species of Clostridium, resulting in texture and flavor defects …