Milk and milk products are nutritionally rich and consumed globally. Maintaining nutritional
quality and ensuring safety of these products have become one of the major topics in dairy …

Fermented dairy products have been essential elements in the diet of Southern
Mediterranean countries for centuries. This review aims to provide an overview of the …

The bacterial starter has a crucial role in fermentation of dairy products; however, knowledge
about metabolic differences in Lactococcus (L.) lactis subsp. lactis strains with different …

There has been a growing interest in cofermentation of starter cultures with probiotics in
milk. In this study, we analyzed the effects of adding the single probiotics Lactobacillus casei …

Flavour is an important factor determining the quality of fermented dairy products. Three L.
delbrueckii subsp. bulgaricus isolates and five Streptococcus thermophilus isolates with …

The growth behaviors and metabolomic profiles in yogurts induced by multistrain probiotics
of Lactobacillus casei Zhang (LCZ) and Bifidobacterium lactis V9 (V9) at the fermentation …

Introduction Spontaneous fermentation of raw cow milk without backslopping is in practice
worldwide as part of the traditional food culture, including “Doi” preparation in earthen pots …

Autism spectrum disorder (ASD) currently lacks effective diagnostic and therapeutic
approaches. Disruptions in the gut ecosystem have been observed in individuals with ASD …

Psychrophilic bacteria, the dominant spoilage organisms in raw milk, secrete heat-stable
extracellular proteases and lipases that lead to the decomposition of milk and dairy …

ABSTRACT Lacticaseibacillus rhamnosus Probio-M9 (Probio-M9), a probiotic strain sourced
from healthy breast milk, is recognized for its resilience to gastric and bile acids, along with …