Antibiotic susceptibility and antimicrobial activity of autochthonous starter cultures as safety parameters for fresh cheese production by Dora Bučan, Ksenija Uroić, Jasna Beganović, Blaženka Kos, Andreja Leboš Pavunc, Jagoda Šušković

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Development of crispy fried Pla-ra product using prototype from accelerated fermentation with autochthonous bacterial starter by Atchariya Suriya, Sarn Settachaimongkon

Subjects: “…autochthonous starter…”
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Caciotta della Garfagnana cheese: selection and evaluation of autochthonous mesophilic lactic acid bacteria as starter cultures by Barbara Turchi, Roberta Nuvoloni, Filippo Fratini, Francesca Pedonese, Valentina V. Ebani, Domenico Cerri

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Genetic and technological diversity of Streptococcus thermophilus isolated from the Saint-Nectaire PDO cheese-producing area by Anna Grizon, Sebastien Theil, Cecile Callon, Pauline Gerber, Sandra Helinck, Eric Dugat-Bony, Pascal Bonnarme, Christophe Chassard

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Comparison of Sensory Properties, Shelf-Life and Microbiological Safety of Industrial Sausages Produced with Autochthonous and Commercial Starter Cultures by Jadranka Frece, Dragan Kovačević, Snježana Kazazić, Jasna Mrvčić, Nada Vahčić, Damir Ježek, Mirjana Hruškar, Ivona Babić, Ksenija Markov

Subjects: “…autochthonous starter cultures…”
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Characterization and Application of Autochthonous Starter Cultures for Fresh Cheese Production by Andreja Leboš Pavunc, Blaženka Kos, Ksenija Uroić, Marijana Blažić, Jagoda Šušković, Jasna Beganović

Subjects: “…autochthonous starter strains…”
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Use of two autochthonous bacteriocinogenic strains as starter cultures in the production of salchichónes, a type of Spanish fermented sausages by J. David García-López, Federica Barbieri, Alberto Baños, Jose Manuel Garcia Madero, Fausto Gardini, Chiara Montanari, Giulia Tabanelli

Subjects: “…Autochthonous starter strains…”
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Caciotta della Garfagnana cheese: selection and evaluation of autochthonous mesophilic lactic acid bacteria as starter cultures by Domenico Cerri, Valentina V. Ebani, Francesca Pedonese, Filippo Fratini, Roberta Nuvoloni, Barbara Turchi

Subjects: “…Mesophilic lactic acid bacteria, Autochthonous starter, Caciotta cheese, Technological characterization, Experimental trials…”
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The Effect of Autochthonous Starter Culture, Sugars and Temperature on the Fermentation of Slavonian Kulen by Krešimir Mastanjević, Dragan Kovačević, Jadranka Frece, Ksenija Markov, Jelka Pleadin

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Characterization of the physicochemical Properties, bacterial community and non-volatile profiles of fermented Yu jiangsuan by Weissella cibaria and Lactobacillus plantarum by Lu Liu, Jintao Yang, Hongyan Chen, Lu Jiang, Zhongyue Tang, Xuefeng Zeng

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Impact of LAB from Serpa PDO Cheese in Cheese Models: Towards the Development of an Autochthonous Starter Culture by Helena Araújo-Rodrigues, António P. L. Martins, Freni K. Tavaria, João Dias, Maria Teresa Santos, Nuno Alvarenga, Manuela E. Pintado

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Effect of Inoculation with Autochthonous Lactic Acid Bacteria on Flavor, Texture, and Color Formation of Dry Sausages with NaCl Partly Substituted by KCl by Jiawang Wang, Jiasheng Lu, Xin Zhang, Baohua Kong, Yongjie Li, Qian Chen, Rongxin Wen

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Genomic Characterization of Wild <i>Lactobacillus delbrueckii</i> Strains Reveals Low Diversity but Strong Typicity by Anna Grizon, Sébastien Theil, Sandra Helinck, Pauline Gerber, Pascal Bonnarme, Christophe Chassard

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Analysis of dominant lactic acid bacteria from artisanal raw milk cheeses produced on the mountain Stara Planina, Serbia by Begovic Jelena, Brandsma J.B., Jovcic B., Tolinacki Maja, Veljovic Katarina, Meijer W.C., Topisirovic L.

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Improved antioxidant capacity of three Brassica vegetables by two-step controlled fermentation using isolated autochthone strains of the genus Leuconostoc spp. and Lactiplantibacil... by Romina B. Parada, Emilio Marguet, Carmen Campos, Marisol Vallejo

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Autochthonous and Probiotic Lactic Acid Bacteria Employed for Production of “Advanced Traditional Cheeses” by Vincenzina Fusco, Grazia Marina Quero, Palmiro Poltronieri, Maria Morea, Federico Baruzzi

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Microbial Resources and Sparkling Wine Differentiation: State of the Arts by Vittorio Capozzi, Maria Tufariello, Carmen Berbegal, Mariagiovanna Fragasso, Nicola De Simone, Giuseppe Spano, Pasquale Russo, Pasquale Venerito, Francesco Bozzo, Francesco Grieco

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