Microbe-Microbe Interactions in Mixed Culture Food Fermentations

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Explaining Microbial Population Genomics through Phage Predation

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Unraveling Microbial Interactions in Food Fermentations: from Classical to Genomics Approaches

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Cell to cell communication by autoinducing peptides in gram-positive bacteria

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Biodiversity, ecological determinants, and metabolic exploitation of sourdough microbiota

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Sourdough in gluten-free bread-making: An ancient technology to solve a novel issue?

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Mixed-Culture Transcriptome Analysis Reveals the Molecular Basis of Mixed-Culture Growth in Streptococcus thermophilus and Lactobacillus bulgaricus

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Fermentation technologies for the production of probiotics with high viability and functionality

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Sharing of quorum-sensing signals and role of interspecies communities in a bacterial plant disease

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High-Level Folate Production in Fermented Foods by the B 12 Producer Lactobacillus reuteri JCM1112

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Commercial Ripening Starter Microorganisms Inoculated into Cheese Milk Do Not Successfully Establish Themselves in the Resident Microbial Ripening Consortia of a South German Red Smear Cheese

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Enhanced flavour formation by combination of selected lactococci from industrial and artisanal origin with focus on completion of a metabolic pathway

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Characterization of Low-Molecular-Weight Antiyeast Metabolites Produced by a Food-Protective Lactobacillus-Propionibacterium Coculture

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Screening of a natural biodiversity of lactic and propionic acid bacteria for folate and vitamin B12 production in supplemented whey permeate

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Functional Genomics for Food Fermentation Processes

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Recent developments in cheese cultures with protective and probiotic functionalities

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Increased stress tolerance of Bifidobacterium longum and Lactococcus lactis produced during continuous mixed-strain immobilized-cell fermentation

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Concurrent high production of natural folate and vitamin B12 using a co-culture process with Lactobacillus plantarum SM39 and Propionibacterium freudenreichii DF13

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Increasing natural food folates through bioprocessing and biotechnology

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Application of state-of-art sequencing technologies to indigenous food fermentations

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A novel dairy product fermented with Propionibacterium freudenreichii improves the riboflavin status of deficient rats

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Continuous Production of Mixed Lactic Starters Containing Probiotics Using Immobilized Cell Technology

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The composition and metabolic activity of child gut microbiota demonstrate differential adaptation to varied nutrient loads in an in vitro model of colonic fermentation

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Selection of Protease-Positive and Protease-Negative Variants of Streptococcus cremoris

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Maltose-phosphorylase and hexokinase activity in lactobacilli from traditionally prepared sourdoughs

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Nutritional and quality aspects of wheat sourdough bread using L. luteus and L. angustifolius flours fermented by Pedioccocus acidilactici

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Volatile Compound Fingerprinting of Mixed-Culture Fermentations

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Population dynamics of mixed starter cultures

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Commensalistic Interaction Between Lactobacillus acidophilus and Propionibacterium shermanii

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Influence of casein proteolysis by starter bacteria, rennet and plasmin on the growth of propionibacteria in Swiss-type cheese

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The bacteriocin producer Lactobacillus amylovorus DCE 471 is a competitive starter culture for type II sourdough fermentations

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Cheese | Starter Cultures: General Aspects

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Isolation of antifungally active lactobacilli from Edam cheese

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Biotechnology in Functional Foods and Nutraceuticals

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Short-chain fatty acids modulate growth of lactobacilli in mixed culture fermentations with propionibacteria

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Production of High-Quality Probiotics Using Novel Fermentation and Stabilization Technologies

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Mutually Stimulating Interactions between Lactic Acid Bacteria and Saccharomyces cerevisiae in Sourdough Fermentation

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Functional implications of the microbial community structure of undefined mesophilic starter cultures

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Functional Strain Redundancy and Persistent Phage Infection in Swiss Hard Cheese Starter Cultures

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How Microbes Adapt to a Diversity of Food Niches

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Enhanced Exopolysaccharide Production by Lactobacillus rhamnosus in Co-Culture with Saccharomyces cerevisiae

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Microbiota of Cheese Ecosystems: A Perspective on Cheesemaking

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The Microbial Community of Natural Whey Starter: Why Is It a Driver for the Production of the Most Famous Italian Long-Ripened Cheeses?

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Microbiological, rheological and aromaticcharacteristics of fermented Uji (an East African Sour Porridge)

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Chemical, nutritional and sensory evaluation of green beans fermented with and without starter culture

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Changes in Chemical Components during Fermentation of Highland Barley Wine with Multi-Strain Starter

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Production of benzoic acid as a natural compound in fermented skim milk using commercial cheese starter

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Experiences with the use of a starter culture in the fermentation of maize for ?kenkey? production in Ghana

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