The popularity of fermented foods and beverages is due to their enhanced shelf-life, safety,
functionality, sensory, and nutritional properties. The latter includes the presence of …

Background Cheese is one of the fermented milk-based foods characterized by its many
different flavor, texture and aroma. Ripening is the most crucial technological step in cheese …

Fermented foods are experiencing a resurgence due to the consumers' growing interest in
foods that are natural and health promoting. Microbial fermentation is a biotechnological …

Lactic acid bacteria (LAB) have a very long history of use in the manufacturing processes of
fermented foods and a great deal of effort was made to investigate and manipulate the role …

Cheese ripening involves a complex series of biochemical, and probably some chemical
events, that leads to the characteristic taste, aroma and texture of each cheese variety. The …

Mesophilic lactobacilli are the most important components of the non-starter lactic acid
bacteria (NSLAB) microbiota of cheese. This reviews up-dates the most relevant findings …

For centuries, people around the world have used fermentation to preserve and enhance the
flavor of a wide variety of foods. Today, complex interactions of microbiota in the digestive …

In the beginning, cheese making in the United States was all art, but embracing science and
technology was necessary to make progress in producing a higher quality cheese …

The genus Lactobacillus has represented an extremely large and diverse collection of
bacteria that populate a wide range of habitats, and which may have industrial applications …

During the last fifteen years, the Lactobacillus genus has evolved and contains to date more
than 80 species. They are present in raw milk and dairy products such as cheeses, yoghurts …