Lactiplantibacillus plantarum (previously known as Lactobacillus plantarum) strains are one
of the lactic acid bacteria (LAB) commonly used in fermentation and their probiotic and …

The need to improve the safety/quality of food and the health of the hosts has resulted in
increasing worldwide interest in acidophilic lactic acid bacteria (LAB) for the food, livestock …

Lactic acid bacteria (LAB) are non-mobile, gram-positive, non-spore-forming, micro-
aerophilic microorganisms widely explored as starter cultures food industry to enhance the …

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

A new field of microbial research is the relationship between microorganisms and
multicellular hosts. It is known that gut microbes can cause various endocrine system …

Milk is a source of many valuable nutrients, including minerals, vitamins and proteins, with
an important role in adult health. Milk and dairy products naturally containing or with added …

The aim of this study is to isolate and characterize potential aroma producing lactic acid
bacteria with some probiotic properties from artisanal cheese environment. For this purpose …

Foodborne diseases induced by foodborne pathogens have become a global concern,
which cause massive food waste and enormous economic losses, and even impose serious …

Ripened foods of animal origin comprise meat products and dairy products, being
transformed by the wild microbiota which populates the raw materials, generating highly …

This review focused on the historical, marketing, technological, and microbiological
characteristics of artisanal Brazilian cheese. Brazilian cheese production was introduced …