Here, we review what is known about the microorganisms present in raw milk, including milk
from cows, sheep, goats and humans. Milk, due to its high nutritional content, can support a …

Fermentation is one of the most effective methods of food preservation. Since ancient times,
food has been fermented using lactic acid bacteria (LAB). Fermented milk is a very intricate …

In the past decade it has become clear that the lactic acid bacterium Lactobacillus plantarum
occupies a diverse range of environmental niches and has an enormous diversity in …

Lactobacillus plantarum is a ubiquitous microorganism that is able to colonize several
ecological niches, including vegetables, meat, dairy substrates and the gastro‐intestinal …

Streptococcus thermophilus has “Generally Recognized as Safe” status and is extensively
used for the manufacture of several important fermented dairy foods, including yoghurt and …

Probiotics are defined as live microorganisms that when administered in adequate amount
confer a health benefit to the host. To be considered as a probiotic, a bacterial strain must …

Lactobacillus paracasei is a member of the normal human and animal gut microbiota and is
used extensively in the food industry in starter cultures for dairy products or as probiotics …

The possibility of horizontal gene transfer (HGT) among microorganisms in food matrices
has been specifically targeted in a few investigations, though most current knowledge has …

Proteins displayed on the cell surface of lactic acid bacteria (LAB) perform diverse and
important biochemical roles. Among these, the cell‐envelope proteinases (CEPs) are one of …

Streptococcus thermophilus is one of the most valuable homo-fermentative lactic acid
bacteria, which, for a long time, has been widely used as a starter for the production of …