Because of their positive nutritional characteristics and low environmental impact, edible
insects might be considered a 'food of the future'. However, there are safety concerns …

Fermented fish and fermented fish-based products are part of the diet of many countries all
over the world. Their popularity is not only due to the unique flavor, the distinct texture, and …

Kefir is a well-known health-promoting beverage that can be produced by using kefir grains
(traditional method) or by using natural starter cultures from kefir (backslopping method) …

Ciauscolo is a fermented sausage with the Protected Geographical Indication (PGI) status.
To disclose the microbial ecology of a model Ciauscolo salami manufacture during its …

Bacillus cereus is the causative agent of two gastrointestinal diseases that cause emesis
and diarrhea. As evidenced by the reviewed literature published between 2002 and 2016 …

Yeasts are the leading cause of spoilage in yogurt. Considering the high demand from
consumers to use natural products as an alternative to additives, essential oils (EOs) could …

The present study compared two culture-independent methods, polymerase chain reaction
denaturing gradient gel electrophoresis (PCR-DGGE) and length-heterogeneity polymerase …

Caciofiore della Sibilla is an Italian specialty soft cheese manufactured with Sopravissana
raw ewes' milk and thistle rennet prepared with young fresh leaves and stems of Carlina …

The presence of probiotic microbes and other health promoting nutritional characteristics of
kefir increasing the consumer's interest. The microbial as well as volatile profile of kefir are …

Microbiological contamination is one of the main parameters that must be assessed to
assure the safety of foods produced by a catering system. The aim of this study conducted …