The risks and benefits of traditional cheeses, mainly raw milk cheeses, are rarely set out
objectively, whence the recurrent confused debate over their pros and cons. This review …

The cheese microbiota comprises a consortium of prokaryotic, eukaryotic and viral
populations, among which lactic acid bacteria (LAB) are majority components with a …

Lactococcus garvieae is a relevant worldwide fish pathogen affecting various farmed and
wild marine and freshwater species. It has also been isolated from other animals, such as …

The current study aimed to isolate LAB strains naturally present in a traditional fermented
vegetable called “Torshi”, identify potential probiotics to develop a functional probiotic …

In the present study, kashk samples were collected from two regions of Iran, the Fars
(Abadeh) and Razavi Khorasan (Kalat) provinces. Fifteen bacteria were isolated and …

Pélardon is an artisanal French raw goat's milk cheese, produced using natural whey as a
backslop. The aim of this study was to identify key microbial players involved in the …

Thermophilic lactic acid bacteria (LAB) species, such as Streptococcus thermophilus,
Lactobacillus delbrueckii and Lactobacillus helveticus, enjoy worldwide economic …

The aim of this study was to evaluate the probiotic potential of lactic acid bacteria (LAB)
strains isolated from Horreh. Some probiotic properties, eg, resistance to acid, bile tolerance …

The current study aimed to isolate and characterize the lactic acid bacteria (LAB)-derived
exopolysaccharide (EPS) and apply it to enhance yogurt's functional and technological …

Abstract" Tarkhineh" is a traditional fermented food produced from a mixture of
spontaneously fermented butter milk and wheat flour in Iran. Nine samples of Tarkhineh …