Fermented foods have been a part of human diet for almost 10,000 years, and their level of
diversity in the 21st century is substantial. The health benefits of fermented foods have been …

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

Campylobacter species are among the leading cause of bacterial foodborne and
waterborne infections. In addition, Campylobacter is one of the major causative agent of …

In the past years infections caused by multidrug-resistant Gram-negative bacteria have
dramatically increased in all parts of the world. This consensus paper is based on …

Lactobacillus plantarum (widespread member of the genus Lactobacillus) is one of the most
studied species extensively used in food industry as probiotic microorganism and/or …

Milk and milk products have been utilized by humans for many thousands of years. With the
advent of metagenomic studies, our knowledge on the microbiota of milk and milk products …

Tractable microbial communities are needed to bridge the gap between observations of
patterns of microbial diversity and mechanisms that can explain these patterns. We …

Listeria monocytogenes (Lm) is a major human and animal foodborne pathogen. Here we
show that hypervirulent Lm clones, particularly CC1, are strongly associated with dairy …

Various body sites of vertebrates provide stable and nutrient-rich ecosystems for a diverse
range of commensal, opportunistic, and pathogenic microorganisms to thrive. The collective …

Fungi are common contaminants of dairy products, which provide a favorable niche for their
growth. They are responsible for visible or non-visible defects, such as off-odor and-flavor …