The controversial nature of some non-starter lactic acid bacteria actively participating in cheese ripening

SG Dimov - BioTech, 2023 - mdpi.com
This mini review deals with some controversial non-starter lactic acid bacteria (NSLAB)
species known to be both human and animal pathogens but also health-promoting and …

Current Research on Probiotics and Fermented Products

Y Dong, M Li, X Yue - Foods, 2024 - mdpi.com
The history of probiotics and fermented products has evolved over millennia [1, 2].
Traditional food fermentation benefited from people's appreciation of its unique flavor and …

Simulating the activity of the natural antimicrobial system of milk on the growth of selected cultures involved in cheesemaking and ripening

MC Gentès, R Langlois-Deshaies, Y Raymond… - Food …, 2025 - Elsevier
The impact of three antimicrobial proteins (lactoferrin, lactoperoxidase, lysozyme) on the
growth of cultures involved in cheesemaking and ripening was studied. Strains were grown …

[HTML][HTML] Amplicon-based metagenomic characterization of the microbiome of the traditional “Bieno” cheese produced in North Macedonia

S Josifovska, V Posheva, VV Doytchinov… - Food Bioscience, 2024 - Elsevier
The main goal of this study was to investigate the microbiota of the “Bieno” cheese, a
traditional cheese produced only in the Republic of North Macedonia, which has never been …

The Ambiguous Nature of some Non-Starter Lactic Acid Bacteria Actively Participating in Cheese Ripening

SG Dimov - 2023 - preprints.org
This mini-review deals with some non-starter lactic acid bacteria (NSLAB) species with a
controversial nature known to be both human and animal pathogens but also health …