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 …

Food fraud, corresponding to any intentional action to deceive purchasers and gain an
undue economical advantage, is estimated to result in a 10 to 65 billion US dollars/year …

Industrial production of Gouda cheeses mostly relies on a rotated use of different mixed-
strain lactic acid bacteria starter cultures to avoid phage infections. However, it is unknown …

Background Next-generation sequencing (NGS) methods and especially 16S rRNA gene
amplicon sequencing have become indispensable tools in microbial ecology. While they …

Greece is a country possessing many cheese products granted with a PDO (Protected
Designation of Origin) certificate, with high exporting activities. In this study, we analyzed six …

Fermented milk plays an important role in the diet of many populations around the world,
particularly those of the Eastern Mediterranean countries where its consumption contributes …

Grana Padano (GP) is the most appreciated and marketed cheese with Protected
Designation of Origin in the world. The use of raw milk, the addition of undefined cultures …

The aim of the present study was to assess the microecosystem of 13 homemade
spontaneously fermented wheat sourdoughs from different regions of Greece, through the …

The distinct sensorial characteristics of local cheeses influence consumer preferences, and
make an essential contribution to the local economy. Microbial diversity in cheese is among …

The growth of clostridial spores during ripening leads to late blowing (LB), which is the main
cause of spoilage in Grana Padano Protected Designation of Origin (PDO) cheese and other …