Traditional cheeses produced from raw milk exhibit a complex microbiota, characterized by
a sequence of different microorganisms from milk coagulation and throughout maturation …

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 …

Starter cultures can be defined as preparations with a large number of cells that include a
single type or a mixture of two or more microorganisms that are added to foods in order to …

This review's objective was to critically revisit various research approaches for studies on the
application of beneficial organisms and bacteriocins as effective biopreservatives in the 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 …

In the past years, there has been a particular focus on the application of bacteriocins
produced by lactic acid bacteria (LAB) in controlling the growth of pathogenic bacteria in …

Artisanal raw milk cheeses are highly appreciated dairy products in Brazil and ensuring their
microbiological safety has been a great need. This study reports the isolation and …

Cheese consumption is increasing as well as the consumer preference for artisanal
cheeses. The unique flavour and smell characteristics reported by the consumers are …

Enterococcus faecium ST20Kc and ST41Kc were isolated from kimchi, a traditional Korean
fermented cabbage. Bacteriocins produced by both strains exhibited strong activity against …

A total of 79 bacterial strains, previously isolated from donkey milk, were screened for their
antimicrobial activity against several spoilage and foodborne pathogenic bacteria. Amongst …