This review aims to provide an overview of artisanal Mexican cheeses microbiota focused
on microbiological quality and safety, as well as native Lactic acid Bacteria (LAB) diversity …

Food and wine pairing has been studied in marketing, sensory science, and hospitality fields
to evaluate the gastronomic experience of consumers. In this study, three Chinese red wines …

Purpose The study aims to identify the perceived authenticity of cheeses by consumers of
different sociological generations in Mexico. Design/methodology/approach An online …

Adobera, a genuine, brick-shaped, lightly ripened, unstretched pasta filata-like cheese from
Western México, is one of the most important market-share wise but is usually made with …

The bacterial community of the artisanal Adobera cheese from Los Altos de Jalisco was
described through high-throughput sequencing of 16S rRNA gene libraries. Samples were …

Abstract “Bouhezza” is an Algerian traditional fermented soft-ripened cheese, found and
consumed in the Northeast of Algeria. The objective of this study was to explore the …

Cheeses are perishable foods that must fulfill sanitary and quality requirements according to
the parameters established globally. Plasma as a nonthermal inactivation technique has …

Brucellosis is a zoonotic infection caused by the consumption of contaminated raw milk and
dairy products. This study aims to compare survival rates of Brucella abortus RB51 and S19 …

Spirulina is a well-known food supplement renowned for its high protein content, bioactive
compounds, and enzymes that are pivotal in its metabolic processes. This study explores the …

Lactic acid bacteria (LAB) comprise a group of microorganisms responsible for developing
the sensory and chemical characteristics of several foods and fermented products …