The use of lactic acid bacteria (LAB) in the fermentation process to produce fermented foods
has a long history. Furthermore, LAB are beneficial microorganisms known for their health …

The global cheese industry faces challenges in adopting new preservation methods due to
microbiological decay and health risks associated with chemical preservatives. Ensuring the …

Tetracycline is a potentially hazardous residual antibiotic detected in various sewages. High
concentration (mg/L) of tetracycline is found in pharmaceutical/hospital wastewater and …

In this study, the antimicrobial effect of exopolysaccharide (EPS) extracted from
Enterococcus strains [E. durans K48 (MT437, 248), E. faecium R114 (MT437, 249) and E …

Modern diet lifestyle demands of healthy natural foods represent a challenge for food
manufacturers to lead towards the healthy new trends. This work aimed to study the …

The production of polysaccharides derived from lactic acid bacteria (LAB) can be a valuable
alternative to current polysaccharides. In this study, eight samples of Kishk (traditional dairy …

The microbiota contributes to artisanal cheese bioprotection and biopreservation through
inter and intraspecific competition. This work aimed to investigate the phylogenetic …

The present study was conducted to find the potential of Lactococcus lactis strains naturally
present in raw and fermented milk as probiotics and to evaluate their safety and some …

Exotic naturally fermented milk of cow and yak products of Arunachal Pradesh in India such
as mar, chhurpi and churkam were analysed for identification of lactic acid bacteria (LAB) …

Fermented dairy products have been essential elements in the diet of Southern
Mediterranean countries for centuries. This review aims to provide an overview of the …