Lactic acid bacteria (LAB) are involved in producing a considerable number of fermented
products consumed worldwide. Many of those LAB fermented foods are recognized as …

After conversion of lactose to lactic acid, several biochemical changes occur such as
enhanced protein digestibility, fatty acids release, and production of bioactive compounds …

Simple Summary Dietary habits and sedentary lifestyle are widely established to be the
major risk factors for the development of long-term chronic conditions, such as type-2 …

This study analyzed the microbiomes and metabolomes of four Chinese and four European
cheeses using deep metagenome sequencing and liquid chromatography-mass …

The high-throughput DNA sequencing (HTS) method is used to identify microbes in cheese
and their potential functional properties. The technique can be applied to the microbiota of …

This study aimed to evaluate technological (acidification, proteolysis, lipolysis, resistance to
low pH, NaCl, and bile salts) and biopreservation (antimicrobial activity against foodborne …

Feta cheese is the most recognized Greek Protected Designation of Origin (PDO) product in
the world. The addition of selected autochthonous lactic acid bacteria (LAB) strains to …

Background Phages are key drivers of genomic diversity in bacterial populations as they
impose strong selective pressure on the evolution of bacterial defense mechanisms across …

Lactic Acid Bacteria (LAB) exert a fundamental activity in cheese production, as starter LAB
in curd acidification, or non-starter LAB (NSLAB) during ripening, in particular in flavor …

Valdeón cheese is a Spanish Protected Geographical Indication of blue‐veined cheese
produced on an industrial scale from raw or pasteurised cow and/or goat milk. The aim of …