Development and Application of Starter Cultures (MDPI - Multidisciplinary Digital Publishing Institute, 2025)
Keywords: Acetobacter; autochthonous yeasts; bakery products; biodiversity; Biology, life sciences; bioprospecting; biotechnology; bread spoilage; characterization; cheese fermentation; cheesemaking; cider; culture medium optimization; dairy microbial ecology; DNA; fermentation; fermentation characteristics; food safety; Gluconobacter; glucuronic acid; Hardanger; Hong Qu; Italian cheeses; Kombucha; lactic acid bacteria; Mathematics and Science; metataxonomy; microbial characterisation; microbial fingerprint; Monascus pigments; n/a; natural starters; natural whey starter; non-Saccharomyces yeast; non-volatile compounds; oleuropein degradation; organic acids; partial least squares (PLS) regression; raw milk cheese; Reference, Information and Interdisciplinary subjects; Research and information: general; response surface methodology; Romania; rope spoilage; saccharification starter; Saccharomyces; starter culture; Taggiasca olive; terroir; traditional foods; volatile organic compounds; Wickerhamomyces anomalus; winemaking; yeast; Zoology and animal sciences