Fermented foods are important parts of traditional food culture with a long history worldwide.
Abundant nutritional materials and open fermentation contribute to the diversity of …

Traditional fermented foods are a significant source of starter and/or non‐starter lactic acid
bacteria (nsLAB). Moreover, these microorganisms are also known for their role as …

Meat fermentation ensures its preservation, improved safety and quality. This prominently
used traditional process has survived for ages, creating physical, biochemical, and microbial …

Fermented meat products are widely consumed and favored by consumers because of their
unique flavor and texture. Flavor formation is a complicated biochemical process, and …

Proteins displayed on the cell surface of lactic acid bacteria (LAB) perform diverse and
important biochemical roles. Among these, the cell‐envelope proteinases (CEPs) are one of …

Increasing knowledge of the microbiome has led to significant advancements in the agrifood
system. Case studies based on microbiome applications have been reported worldwide …

The effect of a proteolytic starter culture isolated from Nanx Wudl, on microbiological,
biochemical and organoleptic attributes of dry fermented sausages was investigated during …

Hunting, trade, and consumption of wildlife present a serious threat to global public health
as it places humans in close contact with zoonotic pathogens. 2. We systematically mapped …

Ciauscolo is a fermented sausage with the Protected Geographical Indication (PGI) status.
To disclose the microbial ecology of a model Ciauscolo salami manufacture during its …

The antimicrobial activity of lactic acid bacteria (LAB) isolated from traditional ripened foods
against various foodborne pathogens was evaluated, and the bacteriocins produced by the …