Examining the microbiota composition of rye flour and rye doughs, using both native and sprouted rye and using different starters, including LAB and yeast.
Dry fermented sausages are produced worldwide by well-controlled fermentation processes involving complex microbiota including many bacterial and fungal species with key technological roles. However,
We explored the microbial dynamics in fresh anchovies stored in different packaging and storage conditions using shotgun metagenomics, highlighting the selection of different microbial species accordi
Food-borne disease outbreaks are often associated with pathogenic bacteria contaminating ready-to-eat foods during primary processing. One major issue is the formation of biofilms on processing equipm