Fermented foods have unique functional properties imparting some health benefits to
consumers due to presence of functional microorganisms, which possess probiotics …

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

Species of lactic acid bacteria (LAB) represent as potential microorganisms and have been
widely applied in food fermentation worldwide. Milk fermentation process has been relied on …

Dairy product safety is a global public health issue that demands new approaches and
technologies to control foodborne pathogenic microorganisms. Natural antimicrobial agents …

Fermented food has been present throughout history, since fermentation not only helps
preserving food, but also provides specific organoleptic characteristics typically associated …

This study reports the effect of different concentrations of nisin (0, 100 and 500 IU mL− 1)
against Staphylococcus aureus in Minas Traditional Serro cheese manufactured with raw …

The aim of this work was to evaluate the effects of nisin on in vitro and in situ Staphylococcus
aureus counts. For in vitro experiment, milk was inoculated with 5.0 log cfu· mL− 1 of S …

Microorganisms transform the chemical constituents of raw materials of plant/animal sources
during fermentation thereby enhancing the nutrition value of foods, enriching them with …

1.1 Introduction e food industry is the second largest sector after automobiles, and its market
is increasing quite dynamically. is sector is catering to the needs and perceptions of the …

A closer look at the traditional foods consumed in various parts of India shows their efficacy
and wisdom in the intelligent use of resources available in each specific geographical …