Editorial: Microbial communities and microbiomes in dairy products by Celia C. G. Silva, Celia C. G. Silva, Susana C. Ribeiro, Benedetta Bottari

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Exopolysaccharides Produced by Lactic Acid Bacteria: From Biosynthesis to Health-Promoting Properties by Dominika Jurášková, Susana C. Ribeiro, Celia C. G. Silva

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Distinct Bacterial Communities in São Jorge Cheese with Protected Designation of Origin (PDO) by Márcia C. Coelho, Francisco Xavier Malcata, Célia C. G. Silva

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Lactic Acid Bacteria in Raw-Milk Cheeses: From Starter Cultures to Probiotic Functions by Márcia C. Coelho, Francisco Xavier Malcata, Célia C. G. Silva

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Application of Bacteriocins and Protective Cultures in Dairy Food Preservation by Célia C. G. Silva, Sofia P. M. Silva, Susana C. Ribeiro

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Prevention of Fungal Contamination in Semi-Hard Cheeses by Whey–Gelatin Film Incorporated with <i>Levilactobacillus brevis</i> SJC120 by Sofia P. M. Silva, José A. Teixeira, Célia C. G. Silva

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Application of <i>Enterococcus malodoratus</i> SJC25 for the Manufacture of Whey-Based Beverage Naturally Enriched with GABA by Daniela S. Cunha, Márcia C. Coelho, Susana C. Ribeiro, Celia C. G. Silva

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Consumption of fermented dairy products is associated with lower anxiety levels in Azorean university students by Rodrigo J. M. Sousa, José A. B. Baptista, Célia C. G. Silva

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Dried algae as potential functional ingredient in fresh cheese by Daniela M. Borges, Susana C. Ribeiro, Sofia P. M. Silva, Célia C. G. Silva

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