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 …

The genus Enterococcus is the most controversial group of lactic acid bacteria. Studies on
the microbiota of many traditional cheeses in the Mediterranean countries have indicated …

Microorganisms are an essential component of all natural cheese varieties and play
important roles during both cheese manufacture and ripening. They can be divided into two …

Micro-organisms, including bacteria, yeast and moulds, are present in cheese throughout
ripening and contribute, in a positive manner, to the maturation process either directly …

A total of 15 samples of traditional fermented milk were collected from individual households
in South Africa and Namibia. Lactic acid bacteria dominated the microflora of these samples …

1. Introduction microbiological studies and advancing fundamental understanding of their
ecosystems. Food microbiology is a branch of microbial ecol- Food microbiologists must …

This chapter considers the microbiology of cheese ripening and complements the next
chapter which considers the biochemistry of cheese ripening and the development of …

The objective was to characterize the microflora of Mexican artisanal Fresco cheese, as a
first step towards the development of a starter culture, which would allow the making of a …

Aims: The aim of this work was to investigate the spatial and temporal distribution of species
and strains of non‐starter lactic acid bacteria (NSLAB) within Cheddar cheese. Methods and …

Lactobacillus pentosus LPS26, isolated from a natural fermentation of green olives,
produces a capsular polymer constituted of two exopolysaccharides (EPS): EPS A, a high …