The characterisation of 24 lactic acid bacteria (LAB) isolates from Nigerian traditional
fermented dairy foods, including some cow's intestine isolates, was conducted in order to …

Dairy starter culture research is currently moving through an exciting period which
increasingly uses state‐of‐the‐art functional genomics overlaid on traditional microbiology …

Fermented Ethiopian traditional dairy products containing LAB that show antibacterial
activities against various food spoilage and pathogenic bacteria have been used for the …

From raw milk we found 10 Lactococcus garvieae isolates that produce a new broad-
spectrum bacteriocin. Though the isolates were obtained from different farms, they turned …

Artisanal Minas cheese is produced in Minas Gerais state, Brazil and its varieties are named
according to their geographical origin (Serro, Canastra, Serra do Salitre, Araxá and Campo …

Background The raw goat milk microbiota is considered a good source of novel
bacteriocinogenic lactic acid bacteria (LAB) strains that can be exploited as an alternative for …

Fermented rice is known as a healthy food due to the presence of lactic acid bacteria. The
study was carried out to identify and characterise the lactic acid bacteria (LAB) from white …

The technological and probiotic potential of lactic acid bacteria isolated from artisanal Greek
yoghurt and fermented milks were evaluated. Fifty-three strains were identified by rep-PCR …

Twenty-one Lactobacillus isolates from “Sha'a”(a maize–based fermented beverage) and
“Kossam”(traditionally fermented cow milk) were selected in accordance with their …

This book covers the foods of South Asia. For each type of food, its microbiology,
biochemistry, biotechnology, quality, and nutritional value is covered in depth. The book …