Traditional cheeses produced from raw milk exhibit a complex microbiota, characterized by
a sequence of different microorganisms from milk coagulation and throughout maturation …

Traditional Chinese fermented foods are favored by consumers due to their unique flavor,
texture and nutritional values. A large number of microorganisms participate in the process …

Milk is a complex body fluid aimed at addressing the nutritional and defensive needs of the
mammal's newborns. Harbored microbiota plays a pivotal role throughout the cheesemaking …

The microbiota of ripening cheese is dominated by lactic acid bacteria, which are either
added as starters and adjunct cultures or originate from the production and processing …

Mesophilic lactobacilli are the most important components of the non-starter lactic acid
bacteria (NSLAB) microbiota of cheese. This reviews up-dates the most relevant findings …

Histamine poisoning is a significant public health and safety concern. Intoxication from
ingestion of food containing high amounts of histamine may cause mild or severe symptoms …

Background Cheeses are inherently microbiologically and biochemically dynamic.
Numerous biotic and abiotic drivers govern the establishment and assembly of a core …

Background Complete and contiguous genome assemblies greatly improve the quality of
subsequent systems-wide functional profiling studies and the ability to gain novel biological …

Traditional fermented yak milk has immense cultural and nutritional significance for Tibetan
herders. In this study, we investigated the microbial community structure and flavour …

Lactic acid bacteria (LAB) are applied in the food industry as fermentation agents for a
variety of products. Cheese whey (CW) and second cheese whey (SCW) are the two main …