Background Whey is the largest volume co-product of the dairy industry and over the last two
centuries, a significant amount of research has been dedicated to uncover its chemical …

Whey cheeses have been produced from the very early steps of cheesemaking practices as
a sustainable way to utilize whey, which is the main by-product of cheesemaking. Traditional …

The number of studies using high throughput sequencing (HTS) methods for the
characterisation of microbial communities of milk and dairy products has increased markedly …

Lactic Acid Bacteria (LAB) have long been recognized as having a significant impact
ranging from commercial to health domains. A vast amount of research has been carried out …

Lactobacillus delbrueckii subsp. bulgaricus is one of the predominant lactic acid bacterial
species used as starter cultures in industrial fermented dairy manufacturing, as it strongly …

The response to treatment with biologic drugs, in patients with Crohn's disease, could be
associated with changes in gut microbiota composition. The aim of our study was to analyse …

This study analyzed the microbiomes and metabolomes of four Chinese and four European
cheeses using deep metagenome sequencing and liquid chromatography-mass …

Microorganisms are abundant in cheese and play a crucial role in regulating its flavor and
quality. Although single-omics have revealed the microbial communities and metabolites …

Simple Summary The mechanisms underlying the effects of exogenous factors on impaired
intestinal stem niche homeostasis in colorectal cancer pathogenesis are an important and …

Simple Summary The use of low-cost by-products originating from agri-and dairy-chain
production in animal nutrition represents an alternative strategy to feed and improve animal …