Identification and characterization of wild lactobacilli and pediococci from spontaneously fermented Mountain Cheese

Microbiological characterization using combined culture dependent and independent approaches of Casizolu pasta filata cheese

“…These great presence of singletons suggests that Casizolu cheese is a reservoir of high LAB biodiversity and each farmstead may also be characterized by a unique microbial population (Carafa et al . ; Franciosi et al . ).…”

Screening and identification of lactic acid bacteria strains with high acid-producing from traditional fermented yak yogurt

“…In addition, Carafa etc. [7] researched the experiment on glycometabolism, acidification ability and acid and bile salt tolerance etc. of lactic acid bacteria in natural fermented cheese of Alps, the selected lactic acid bacteria from which can be applied in the production of fermented dairy product.…”

Probiotic Characterization of Lactic Acid Bacteria Isolated From Local Fermented Vegetables (Makdoos)

“…In the last decade new resources have been tested including dairy products (Carafa et al, 2015), fermented meat products (Rubio et al, 2014), foods of plant origin (Wang et al, 2014) and traditionally fermented and pickled vegetables . Earlier studies were mainly concerened in the search for new starter cultures for different fermentations in food production and technology.…”