Artisanal cheeses are known as the source of beneficial lactic acid bacteria (LAB).
Therefore, this study aimed to isolate and characterize LAB with different proteolytic activities …

Enterococci are an important member of lactic acid bacteria due to their presence in
fermented foods, tolerance to low pH and bile salts, bile salt hydrolase (BSH) activity …

Traditional fermented beverages have been consumed worldwide for centuries. Such is the
case of “Chicha de siete semillas” which is originally from the province of Huanta, in …

Nowadays, as the interest in natural preservatives increases, research on bioprotective
cultures that produce bacteriocins and studies on the use of these cultures in foods are also …

Swiss-type artisanal cheese is highly appreciated sensorially, its flavor is often associated
with the lactic acid bacteria involved in its production, which in many cases are indigenous …

In this study, kefir grains and kefir produced from contaminated grains were investigated in
terms of food safety. For this aim, traditional kefir grains were collected from distinct parts of …

Microbial diversity in traditional foods is decreasing due to widespread industrial production,
using a limited number of strains, and industrial products as starter cultures in homemade …

White brined cheese is one of the most produced and consumed cheese varieties in
Mediterranean region. Beyaz cheese is a type of white brined cheese and is usually …

In this study, various functional and probiotic attributes of the Enterococcus faecium 9 N‐2
strain isolated from village‐style white cheese were characterized, while also assessing its …

BACKGROUND Neonatal feces are one of the most important sources for probiotic isolation.
The purpose of this study was the isolation and identification of Bifidobacterium spp. from …