Fermentation of various food stuffs by lactic acid bacteria is one of the oldest forms of food
biopreservation. Bacterial antagonism has been recognized for over a century, but in recent …

Traditional cheeses produced from raw milk exhibit a complex microbiota, characterized by
a sequence of different microorganisms from milk coagulation and throughout maturation …

Fungal contamination of food and animal feed, especially by mycotoxigenic fungi, is not only
a global food quality concern for food manufacturers, but it also poses serious health …

Food spoilage is a major issue for the food industry, leading to food waste, substantial
economic losses for manufacturers and consumers, and a negative impact on brand names …

Fungal growth and consequent mycotoxin release in food and feed threatens human health,
which might even, in acute cases, lead to death. Control and prevention of foodborne …

Fungi are common contaminants of dairy products, which provide a favorable niche for their
growth. They are responsible for visible or non-visible defects, such as off-odor and-flavor …

The existing health concerns for chemical additives entail natural preservation methods of
food. The diversity of lactic acid bacteria (LAB) which can release a large panel of …

Mold spoilage of dairy products such as yogurt is a concern in dairy industry. Not only does it
lead to substantial food waste, economic losses, and even brand image damage, but it may …

Lactic acid bacteria as a starter culture are very important component in the fermentation
process of dairy and food industry. Application of lactic acid bacteria as probiotic bacteria …

Consumer's demand for naturally preserved food products is growing and the use of
bioprotective cultures is an alternative to chemical preservatives or a complementary tool to …