Lactic acid bacteria (LAB) are considered as the main biogenic amine (BA) producers in
fermented foods. These compounds derive from amino acid decarboxylation through …

Enterococci belong to the lactic acid bacteria (LAB) and they are of importance in foods due
to their involvement in food spoilage and fermentations, as well as their utilisation as …

As a genus that has evolved for resistance against adverse environmental factors and that
readily exchanges genetic elements, enterococci are well adapted to the cheese …

The genus Enterococcus is the most controversial group of lactic acid bacteria. Studies on
the microbiota of many traditional cheeses in the Mediterranean countries have indicated …

Enterococci have recently emerged as nosocomial pathogens. Their ubiquitous nature
determines their frequent finding in foods as contaminants. In addition, the notable …

Enterococci have important implications in the dairy industry. They occur as nonstarter lactic
acid bacteria (NSLAB) in a variety of cheeses, especially artisan cheeses produced in …

While lactic acid producing fermentation has been utilized to improve the storability,
palatability, and nutritive value of perishable foods for a very long time, only recently have …

Starter cultures that initiate rapid acidification of the raw meat batter and that lead to a
desirable sensory quality of the end-product are used for the production of fermented …

Milk has a high nutritive value, not only for the new-born mammal and for the human
consumer, but also for microbes. Raw milk kept at room temperature will be liable to …

The quality and flavor formation in fermented fish sausages are based on the complex
metabolism of microbial community. In this study, the dynamic changes of physicochemical …