The popularity of fermented foods and beverages is due to their enhanced shelf-life, safety,
functionality, sensory, and nutritional properties. The latter includes the presence of …

The spoilage of raw meat is mainly due to undesired microbial development in meat during
storage. The type of bacteria and their loads depend on the initial meat contamination and …

Lactococcus garvieae is the etiological agent of Lactococcosis, an emergent disease which
affects many fish species and causes important economic losses both in marine and …

Culture independent methods first appeared in the food microbiology field at the end of the
90s and since then they have been applied extensively. These methods do not rely on …

In order to study the spoilage-related microbiota of beef at species level, a combination of
culture-independent and culture-dependent methods was used to analyse nine different …

We measured changes in the main physical and chemical properties, flavour compounds
and microbial diversity in suan-cai during natural fermentation. The results showed that the …

Maotai-flavor liquor is produced by simultaneous saccharification and fermentation (SSF)
process under solid state conditions, including Daqu (starter) making, stacking fermentation …

In the last two decades major changes have occurred in how microbial ecologists study
microbial communities. Limitations associated with traditional culture-based methods have …

This paper reviews the diversity of microbiota, both in the environment and in traditional
fermented European sausages. The environments of processing units were colonised at …

Understanding the diversity and evolution of microorganisms during wine fermentation is
essential for controlling its production. Previous studies have been primarily based on …