Historically, appreciation for the roles of resource gradients in biology has fluctuated
inversely to the popularity of genetic mechanisms. Nevertheless, in microbiology specifically …

Blue-veined cheeses are popular for their unique characteristics. The purpose of this review
is to gather and consolidate data on blue cheeses worldwide and highlight their biochemical …

Microorganisms play essential roles in the manufacture and ripening of cheese, largely
contributing to the development of organoleptic properties by their metabolism and varied …

The aim of this study was to investigate the effect of oxidoreduction potential (Eh) on the
biosynthesis of aroma compounds by lactic acid bacteria in non-fat yogurt. The study was …

Bloomy rind cheeses, including Camembert and related varieties, can be produced using
alternative processes that vary based on milk preacidification, cutting, curd handling, and …

The acidification and reducing capacities of yoghurt bacteria were evaluated in different
plant extract‐enriched milk samples. The milk samples enriched with thyme and grape seed …

In this study, the influence of environmental factors on the germination time of Penicillium
camemberti and Penicillium roqueforti conidia was evaluated. To do so, the effects of …

Bloomy rind cheeses, including Brie, Camembert, and related varieties, are at high risk of
contamination by environmental pathogens during manufacture and ripening. This risk is …

To evaluate the effect of NaCl content on microbiological, biochemical, physicochemical,
and sensorial characteristics, Munster cheeses were prepared from pasteurized milk seeded …

Probiotics are live microorganisms, which provide health benefits when they are presented
in adequate amounts. Probiotics have been incorporated recently in many dairy products …