Background. The progress in the analytical methods in food science and technology brought
about a novel and modern approach concerning human health and food quality and safety …

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

Sichuan Paocai (SCP), a traditional fermentationed food, possesses unique flavours driven
by various microbiota in fermentation ecosystems. However, the association between these …

Cheese is characterized by a rich and complex microbiota that plays a vital role during both
production and ripening, contributing significantly to the safety, quality, and sensory …

In this work, the amplicon sequencing of the 16 S rRNA gene was employed to investigate
the bacterial diversity in ingredients, processing environment, and ripened cheeses …

In Swiss-type cheeses, characteristic nut-like and sweet flavor develops during the cheese
ripening due to the metabolic activities of cheese microbiota. Temperature changes during …

Although several studies have focused on the dynamics of bacterial food community, little is
known about the variability of batch production and microbial changes that occur during …

Background In recent years, researchers are interested in the discovery of active
compounds from traditional remedies and natural sources, as they reveal higher therapeutic …

The possible contribution of brine-derived microflora to the sensory attributes of cheese is
still a rather unexplored field. In this study, 365 bacteria and 105 yeast strains isolated from …

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 …