Background: Hand-made cheeses are usually prepared following dissimilar procedures which influence the quality and the organoleptic properties of the products. Objective of the present study was to evaluate how manufacturing season and ripening time affect hand-made Pecorino Abruzzese cheese. Methods: Microbiological and physicochemical characteristics were investigated on raw milk cheeses pro...

The fi ght against foodborne illness is a fi ght against probability. The US Centers of Disease Control and Prevention (CDC) reported that each year one in six Americans (approximately 48 million) are affected by foodborne illnesses and there are 3000 deaths due to the consumption of tainted food products (CDC 2011 ). Recent incidences of foodborne outbreaks, including the most recent Listerios...

Plant natural products (PNPs) are widely used as pharmaceuticals, nutraceuticals, seasonings, pigments, etc., with a huge commercial value on the global market. However, most of these PNPs are still being extracted from plants. A resource-conserving and environment-friendly synthesis route for PNPs that utilizes microbial cell factories has attracted increasing attention since the 1940s. Howeve...

Introduction Concepts of Industrial Microbiology Microbial Products of Industrial Use Energy Generating Pathways: Fermentations and Respiration Regulation of Metabolic Pathways Screening of Microbes Culture Preservation Strain Development Strategy Microbial Growth and its Kinetics Fermentor & Fermentation Process Fermentation Media Inoculum Development Downstream Processing Commercial Productio...