The interest in potentiality and functionality of probiotic yeasts from fermented foods has
increased drastically over the years. In many fermented foods and beverages, lactic acid …

Numerous traditionally aged cheeses are surface ripened and develop a biofilm, known as
the cheese rind, on their surfaces. The rind of such cheeses comprises a complex …

Foods and beverages are nutrient-rich ecosystems in which most microorganisms are able
to grow. Moreover, several factors, such as physicochemical characteristics, storage …

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 …

Probiotic milk is a class of fermented milk that possesses health-promoting effects, not only
due to the lactic acid bacteria (LAB) presence but potentially also to yeast activity. Hence …

This study investigated the yeast community present in the traditional Portuguese cheese,
Serpa, by culture-dependent and-independent methods. Sixteen batches of Serpa cheeses …

The occurrence and effects of the dry and rainy seasons on yeast populations in traditional
Serro Minas cheese, one of the most popular cheeses produced from raw milk in Brazil …

Introduction The cheese microbiota is very complex and is made up of technologically-
relevant, spoilage, opportunistic and pathogenic microorganisms. Among them lactic acid …

Innovative products produced from various sources through fermentation processes have
been a resurgence of interest. This study was designed to determine the performance of …

The yeast Kluyveromyces marxianus was permitted for direct addition to food and shown
antagonistic ability against some pathogens. However, the effect and detailed mechanism of …