The history of the last 100 years of the science and technology of yogurt, sour cream,
cultured butter, cultured buttermilk, kefir, and acidophilus milk has been one of continuous …

Fermented foods identify cultures and civilizations. History, climate and the particulars of
local production of raw materials have urged humanity to exploit various pathways of …

Zygomycetes are phylogenetically early diverging, ecologically diverse, industrially
valuable, agriculturally beneficial, and clinically pathogenic fungi. Although new phyla and …

Mucormycosis is an infection caused by a group of filamentous molds within the order
Mucorales. Infections may result from ingestion of contaminated food, inhalation of spores …

Despite the recent advances in food preservation techniques and food safety, significant
disease outbreaks linked to foodborne pathogens such as bacteria, fungi, and viruses still …

During the past 2 decades, mucormycosis has become the third most common invasive
fungal infection in patients with hematological malignancies and organ transplantations [1] …

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 …

The fungal component of the human gut microbiota has been neglected for long time due to
the low relative abundance of fungi with respect to bacteria, and only recently few reports …

Mucormycosis (MCR) is an emerging and frequently lethal fungal infection caused by the
Mucorales family, with Rhizopus, Mucor, and Lichtheimia, accounting for> 90% of all cases …

Nucleic acid-based detection methods are accurate and rapid, which are widely-used in
food-borne pathogen detection. However, traditional nucleic acid-based detection methods …