The cheese microbiota comprises a consortium of prokaryotic, eukaryotic and viral
populations, among which lactic acid bacteria (LAB) are majority components with a …

This review describes the recent advances in the study of food microbial ecology, with a
focus on food fermentations. High‐throughput sequencing (HTS) technologies have been …

Chinese liquor is produced from spontaneous fermentation starter (Daqu) that provides the
microbes, enzymes and flavors for liquor fermentation. To improve the flavor character of …

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 …

The number of studies using high throughput sequencing (HTS) methods for the
characterisation of microbial communities of milk and dairy products has increased markedly …

Traditional cheeses harbour complex microbial consortia that play an important role in
sha** typical sensorial properties. However, the microbial metabolism is considered …

RNA nanotechnology is the bottom-up self-assembly of nanometer-scale architectures,
resembling LEGOs, composed mainly of RNA. The ideal building material should be (1) …

Sequencing technologies have deeply changed our approach to the study of food microbial
communities. This review describes recent exploitations of high-throughput sequencing …

Brazilian artisanal cheeses are characterized by the use of raw milk and in some cases,
natural starter cultures, known as “**o”, as well as following simple and traditional …

Nutrient fluctuation is ubiquitous in fermentation ecosystems. However, the microbial
community assembly mechanism and metabolic characteristics in response to nutrient …