Cheese consumption is increasing as well as the consumer preference for artisanal
cheeses. The unique flavour and smell characteristics reported by the consumers are …

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

The aim of the present study was to examine 189 LAB strains belonging to the species
Enterococcus faecium, E. faecalis, Lactococcus lactis, Pediococcus pentosaceus …

The present work was performed to study the enterobacteria involved in the ripening of the
artisanal raw ewe's milk PDO cheeses 'Torta del Casar'and 'Queso de la Serena'produced in …

A total 144 lactic acid bacteria (LAB) strains were chosen and identified from 20 samples of
Turkish Beyaz cheeses to be used as a starter or bioprotective culture. Genotypic …

Swiss-type artisanal cheese is highly appreciated sensorially, its flavor is often associated
with the lactic acid bacteria involved in its production, which in many cases are indigenous …

Background: The objective of the current study was to explore the in vitro probiotic and
technological characteristics of lactic acid bacteria (LAB) isolated from Algerian fermented …

Serpa is a protected designation of origin (PDO) cheese produced with raw ewes' milk and
coagulated with Cynara cardunculus. Legislation does not allow for milk pasteurization and …

In cheese-making, a starter culture composed of adequately chosen lactic acid bacteria
(LAB) may be suitable to ensure the rapid acidification of milk, improve textural and sensory …

Serpa is a protected designation of origin cheese produced with a vegetable coagulant
(Cynara cardunculus L.) and raw ovine milk. Despite the unique sensory profile of raw milk …