The microbial diversity of artisanal cheeses has been ever more extensively explored over
recent years. Many new studies have been particularly focused on the detection and …

This mini review deals with some controversial non-starter lactic acid bacteria (NSLAB)
species known to be both human and animal pathogens but also health-promoting and …

Cheese microbiota contributes to various biochemical processes that lead to the formation of
volatile compounds and the development of flavour during ripening. Nonetheless, the role of …

This study was performed to unveil bacterial compositions and their contributions to the
formation of γ-aminobutyric acid (GABA) and poly-γ-glutamic acid (γ-PGA) in …

The Bulgarian 'mehovo sirene'cheese is a type of regional artisanal cheese prepared from
raw ewe milk in a skin bag relying on spontaneous fermentation. A metagenomics study …

Antimicrobial resistance (AMR) is a significant public health threat, with the food production
chain, and, specifically, fermented products, as a potential vehicle for dissemination …

Simple Summary Idiazabal is a traditional cheese produced from raw ewe milk in the
Basque Country (Southwestern Europe). The sensory properties of raw milk cheeses have …

Artisanal cheese, produced with raw milk by a predominantly manual approach, has a
historical and cultural tradition related to the region of origin. Given its economic and cultural …

The main goal of this study was to investigate the microbiota of the “Bieno” cheese, a
traditional cheese produced only in the Republic of North Macedonia, which has never been …

This review aims to reveal and summarize the advantages and disadvantages of culture-
dependent and culture-independent methods for identifying and characterizing the …