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

Fungal contamination of food and animal feed, especially by mycotoxigenic fungi, is not only
a global food quality concern for food manufacturers, but it also poses serious health …

The genus Lactobacillus comprises 261 species (at March 2020) that are extremely diverse
at phenotypic, ecological and genotypic levels. This study evaluated the taxonomy of …

Increasing the intake of whole-wheat flour (WWF) products is one of the methods to promote
health. Sourdough fermentation is increasingly being used in improving the quality of WWF …

Food spoilage is a major issue for the food industry, leading to food waste, substantial
economic losses for manufacturers and consumers, and a negative impact on brand names …

Highlights•Plant fermentation is like a metabolic labyrinth undertaken by bacteria.•Omics
approaches unraveled the metabolic traits of bacteria to adapt to plants.•Most of the winding …

In modern societies, conscious consumers demand healthy, fresh and natural foods devoid
of added chemical preservatives and stabilizers. The use of lactic acid bacteria (LAB) to …

Fungal growth and consequent mycotoxin release in food and feed threatens human health,
which might even, in acute cases, lead to death. Control and prevention of foodborne …

Enzymatic and microbial conversion of flour components during bread making determines
bread quality. Metabolism of sourdough microbiota and the activity of cereal enzymes are …

Highlights•We explore the upsurge in studies discerning the antifungal attributes of
LAB.•The biochemical nature of antifungal compounds derived from LAB is described.• …