The past two decades have witnessed a global surge in the application of probiotics as
functional ingredients in food, animal feed, and pharmaceutical products. Among food …

The mammalian gut is densely inhabited by microorganisms that have coevolved with their
host. Amongst these latter microorganisms, bifidobacteria represent a key model to study …

This chapter introduces the possibility of using probiotics in food products as well as the
trends in modern food technology that are directed towards producing healthy and safe …

Background Epidemiologic studies examining the relations between dairy product and
calcium intakes and breast cancer have been inconclusive, especially for tumor subtypes …

Previously, Lacticaseibacillus rhamnosus DPC7102 and Lacticaseibacillus paracasei
DPC7150 isolated from commercial Irish Cheddar cheeses were shown to exhibit probiotic …

Highlights•Recent literature on the use of starter cultures in food fermentation was
reviewed.•Starter cultures generally improve acidification and pathogens control.•Taste and …

Propidium monoazide (PMA) coupled with qPCR has been successfully used for specific
quantification of viable bacteria cells in diverse matrices food. The present study aimed to …

Defined flavor profiles of cheeses and long lists of associated compounds have expanded
our vista of the flavor formation mechanisms. Beginning from a review by Schormüller in …

The microbial community of industrially produced Canadian Cheddar cheese was examined
from curd to ripened cheese at 30–32 months using a combination of viable plate counts of …

Sierra Mixe maize is a landrace variety from Oaxaca, Mexico, that utilizes nitrogen derived
from the atmosphere via an undefined nitrogen fixation mechanism. The diazotrophic …