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

Cheese has a long history and this naturally fermented dairy product contains a range of
distinctive flavors. Microorganisms in variety cheeses are an essential component and play …

Lactic acid bacteria (LAB) are involved in producing a considerable number of fermented
products consumed worldwide. Many of those LAB fermented foods are recognized as …

Fermented foods are experiencing a resurgence due to the consumers' growing interest in
foods that are natural and health promoting. Microbial fermentation is a biotechnological …

Over the past two decades, whole food supplementation strategies have been leveraged to
target mental health. In addition, there has been increasing attention on the ability of gut …

Prato cheese, a typical ripened Brazilian cheese, contains high levels of sodium, and the
excess intake of this micronutrient is associated with hypertension and cardiovascular …

The recent COVID-19, a viral outbreak calls for a high demand for non-conventional antiviral
agents that can reduce the risk of infections and promote fast recovery. Fermented foods and …

There is a wide variety of peptides released from food proteins that are able to exert a
relevant benefit for human health, such as angiotensin-converting enzyme inhibition …

Environmental and dietary changes have been identified as major causes of globally
noncommunicable diseases such as aging-related diseases and cancers. It is known that 30 …

This study aimed to analyze the key aroma compounds and core functional microorganisms
of Monascus-fermented cheese (MC). 36 key aroma compounds were identified according …