The risks and benefits of traditional cheeses, mainly raw milk cheeses, are rarely set out
objectively, whence the recurrent confused debate over their pros and cons. This review …

Yeasts constitute an important part of cheeses, and especially the artisanal ones. The
current study reviews the occurrence of yeasts in different cheese varieties and the role of …

To generate a comprehensive profile of viable fungi (yeasts and molds) on cheese as it is
purchased by consumers, 44 types of cheese were obtained from a local grocery store from …

The cheese microbial ecosystem is complex, and the presence of non-starter adventitious
microorganisms in milk may have an influence on the organoleptic characteristics of cheese …

In this work, six Kluyveromyces strains isolated from artisanal Fiore Sardo cheese were
evaluated for some functional properties relevant to their use as probiotics. All strains were …

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

Aim: This study was designed to isolate and identify yeast species from milk and meat
products, and to test their antimicrobial activity against some bacterial species. Materials and …

The yeast Kluyveromyces marxianus produces a range of volatile molecules with
applications as fragrances or flavours. The purpose of this study was to establish how …

The possible contribution of brine-derived microflora to the sensory attributes of cheese is
still a rather unexplored field. In this study, 365 bacteria and 105 yeast strains isolated from …

Sauerkraut is the most important fermented vegetable obtained in Europe. It is produced
traditionally by spontaneous fermentation of cabbage. The aim of this study was to …