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 …

Starter cultures that initiate rapid acidification of the raw meat batter and that lead to a
desirable sensory quality of the end-product are used for the production of fermented …

While lactic acid producing fermentation has been utilized to improve the storability,
palatability, and nutritive value of perishable foods for a very long time, only recently have …

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

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 …

Understanding the Maxam-Gilbert and Sanger sequencing as the first generation, in recent
years there has been an explosion of newly-developed sequencing strategies, which are …

Denaturing gradient gel electrophoresis (DGGE) has become a widely used tool to examine
microbial diversity and community structure, but no systematic comparison has been made …

According to guidelines for the approval of pesticides, information about effects of pesticides
on soil microorganisms and soil fertility are required, but the relationships of different …

Four sourdoughs (A to D) were produced under practical conditions by using a starter
mixture of three commercially available sourdough starters and a baker's yeast constitutively …

Lactobacilli are Gram-positive, nonsporeforming rods, catalase-negative when growing
without a heme source (eg, blood), usually nonmotile, and occasionally nitrate reducers …