Probiotics are vital and beneficial organisms which offers the health benefits to the host
organisms. The fungal probiotic field is one of the developing fields nowadays. Yeast has an …

Background Yeast cells are a rich source of protein and have long been investigated for the
production of yeast extract as a source of bioactive peptides with different documented …

The unique properties and advantages of edible films over conventional food packaging
have led the way to their extensive exploration in recent years. Moreover, the incorporation …

Contaminations of pathogenic and spoilage microbes on foods are threatening food safety
and quality, highlighting the importance of developing antimicrobial agents. According to …

Consumers expect safe, healthy, natural, and sustainable food. Within the food industry,
ingredient use is changing due to these consumer demands. While no single agreed‐upon …

Ensuring the microbiological safety of food products is a pressing global concern. With the
increasing resistance of microorganisms to chemical agents and the declining effectiveness …

Fermented food matrices, including beverages, can be defined as the result of the activity of
complex microbial ecosystems where different microorganisms interact according to different …

Due to a continual growth in the world's population and the prohibition of antibiotics in
animal production, the livestock industry faces significant challenges in the global demand …

Artisanal Minas cheese (QMA) is traditionally elaborate using raw milk and endogenous
ferment (pingo—whey or rala—grated ripened cheese). In the present study, 91 yeast strains …

Plant pathogenic and food spoilage microorganisms cause serious losses in crop
production and severe damage during food manufacturing, transportation and storage …