The availability and application of culture-independent tools that enable a detailed
investigation of the microbiota and microbial biodiversity of food systems has had a major …

Fermented foods are currently experiencing a re-discovery, largely driven by numerous
health benefits claims. While fermented dairy, beer, and wine (and other alcoholic fermented …

Lactic acid bacteria (LAB) are regarded the most important bacteria concerning food
fermentation, pharmaceutical and special dietary applications. The most commonly used …

Via butyric acid fermentation, clostridia–mainly Clostridium tyrobutyricum–are able to
transform lactic acid into butyric acid, acetic acid and gas (H 2 and CO 2). The presence of …

This chapter considers the microbiology of cheese ripening and complements the next
chapter which considers the biochemistry of cheese ripening and the development of …

Abstract The Serra da Canastra region, located in southwestern Minas Gerais, Brazil, is
recognized worldwide for its tradition of producing artisanal cheeses. However, as …

This study reports the effect of different concentrations of nisin (0, 100 and 500 IU mL− 1)
against Staphylococcus aureus in Minas Traditional Serro cheese manufactured with raw …

The microbiota contributes to artisanal cheese bioprotection and biopreservation through
inter and intraspecific competition. This work aimed to investigate the phylogenetic …

The diversity and dynamics of the dominant bacterial population during the manufacture and
the ripening of two artisanal Pecorino Crotonese cheeses, provided by different farms, were …

Isolated strains of halotolerant or halophilic lactic acid bacteria (HALAB) from Cotija and
doble crema cheeses were identified and partially characterized by phenotypic and …