In the Friuli Venezia Giulia region, in the North East of Italy, a traditional fermented sausage is produced without the use of microbial starters. It is characterized at the end of the ripening period by accentuated acidity, slight sourness and elastic, semi-hard consistency. In this study, three fermentations, carried out in different seasons (winter, spring and summer) were followed analyzin...

OBJECTIVES This multicenter, double-blind, randomized, placebo-controlled clinical trial investigated the effect of a fermented milk product containing the Lactobacillus casei National Collection of Microorganisms and Cell Cultures (CNCM) I-1518 strain on respiratory and gastrointestinal common infectious diseases (CIDs) in children attending day-care centers in Russia. METHODS Children ages ...

The presence of lactic acid bacteria (LAB) in fermented foods improves the health safety of food. Flavour development in dairy fermentations rises from a series of biochemical processes, and to restore the unique characteristics of traditional dairy varieties is to evaluate new wild LAB strains being isolated from good quality raw-milk. In order to study LAB biodiversity and to evaluate their p...

Fermented dairy products have been traditionally produced and fermentation has evolved as an effective technique to preserve milk from various milking animals [...]

1Department of Food Engineering, Faculty Ankara University, Gölbaşı, Ankara, Turkey 2Bayramiç Vocational School, Laboratory Technology Program, Çanakkale Onsekiz Mart Bayramiç, Çanakkale,