Culturalable and non-culturable microorganisms naturally ferment majority of global
fermented foods and beverages. Traditional food fermentation represents an extremely …

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 …

Polymerase chain reaction denaturing gradient gel electrophoresis (PCR-DGGE)
fingerprinting was recently introduced into food microbiology. This paper describes the …

The manufacture of fermented milk products has a long history, and these products were
initially produced either from spontaneous fermentation or using a batch of previously …

Far more than a simple update and revision, the Handbook of Food Spoilage Yeasts,
Second Edition extends and restructures its scope and content to include important …

Culture independent methods first appeared in the food microbiology field at the end of the
90s and since then they have been applied extensively. These methods do not rely on …

The availability and application of culture-independent tools that enable a detailed
investigation of the microbiota and microbial biodiversity of food systems has had a major …

The microbial diversity and community structure of three different kefir grains from different
parts of Brazil were examined via the combination of two culture-independent methods: PCR …

Background A connection between amyotrophic lateral sclerosis (ALS) and altered gut
microbiota composition has previously been reported in animal models. This work is the first …

The performance of denaturing gradient gel electrophoresis (DGGE) for analysing yeasts
associated with wine grapes was compared with cultural isolation on malt extract agar …