The effect of fermentation temperature and duration on the physicochemical, microbial, and sensory attributes of kocho by Amare Melaku, Neela Satheesh, Sadik Jemal Awol, Messenbet Geremew Kassa

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Exploring the metabolic dynamics, storage stability, and functional potential of Lacticaseibacillus rhamnosus Probio-M9-fermented milk by Xiaoye Liu, Kaiyang Liu, Jie Yang, Hui Qiao, Lai-Yu Kwok, Wenyi Zhang

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Determination of free amino acids in whole-fat Turkish White Brined Cheese produced by animal and microbial milk-clotting enzymes with and without the addition of starter culture by Ufuk Eren-Vapur, Tulay Ozcan

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Molecular identification of indigenous pectinolytic bacteria characterized for starter culture in coffee fermentation by Angelbert D. Cortes, John Rex N. Baldomero, Miriam D. Baltazar

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Characterization of growth and metabolomic profiles of Lacticaseibacillus paracasei ProSci-92 as a potential probiotic culture in extended milk fermentation by Ting Wu, Shuai Guo, Lai-Yu Kwok, Jicheng Wang, Heping Zhang

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Biochemical and molecular characterization of fermented cabbage and soybeans using starter culture by Tanko Odeni, G.M Gberikon, I.O Ogbonna, T Ichor, OLALEKAN OLASAN

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Comparison of chemical, rheological and sensory properties of kefir produced by kefir grains and commercial kefir starter by Irena Barukčić, Leo Gracin, Anet Režek Jambrak, Rajka Božanić

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Impact of Probiotic and Bioprotective Cultures on the Quality and Shelf Life of Butter and Buttermilk by Carlos Pereira, David Gomes, Susana Dias, Sandra Santos, Arona Pires, Jorge Viegas

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Effects of bulking agents, load size or starter cultures in kitchen-waste composting by Norazlin Abdullah, Nyuk Ling Chin, Mohd Noriznan Mokhtar, Farah Saleena Taip

Subjects: “…Kitchen waste. Composting. Starter culture, , , , , , , , , ,…”
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<i>Lactiplantibacillus plantarum</i>, the Integral Member of Vegetable Fermentations by Spiros Paramithiotis

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Some Characteristics of Breakfast Spreadable Cornelian Cherry (Cornus mas L.) Nectar Produced Using Potentially Probiotic Starter Culture by Duygu Alp, Samet Mısır

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Use of Indigenous Lactic Acid Bacteria for Industrial Fermented Sausage Production: Microbiological, Chemico-Physical and Sensory Features and Biogenic Amine Content by Federica Barbieri, Chiara Montanari, Chiara Angelucci, Fausto Gardini, Giulia Tabanelli

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From Tradition to Innovation: The Role of Sea Fennel in Shaping Kimchi’s Microbial, Chemical, and Sensory Profiles by Maryem Kraouia, Maoloni Antonietta, Federica Cardinali, Vesna Milanović, Cristiana Garofalo, Andrea Osimani, Antonio Raffo, Valentina Melini, Nicoletta Nardo, Irene Baiamonte, Lucia Aquilanti, Giorgia Rampanti

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In vitro investigations on the impact of fermented dairy constituents on fecal microbiota composition and fermentation activity by Qing Li, Angeliki Marietou, Freja Foget Andersen, Jiri Hosek, Carsten Scavenius, Jianbo Zhang, Clarissa Schwab

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Sensory quality evaluation of whey-based beverages by Veronika Legarová, Lenka Kouřimská

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Effects of starter culture and storage on volatile profiles and sensory characteristics of yogurt or cream butter by Engin Gundogdu, Songul Cakmakci, Ali Adnan Hayaloglu

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Production of fermented probiotic beverages from milk permeate enriched with whey retentate and identification of present lactic acid bacteria by Jagoda Šušković, Slavko Kirin, Stjepan Mahnet, Jadranka Frece, Jasna Beganović, Josip Turk, Andreja Leboš Pavunc

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Volatile Compounds of Sucuk, a Dry Fermented Sausage: The Effects of Ripening Rate, Autochthonous Starter Cultures and Fat Type by Mükerrem Kaya, Güzin Kaban

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The Effect of Using Different Size Purple Carrots and Lactobacillus Plantarum on the Properties of Fermented Shalgam (Şalgam) by Hasan Tangüler

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Physicochemical and functional properties of cassava flour produced by controlled fermentation using mixed culture from various bacteria and yeast by Sri Widowati, Misgiyarta, Nurdi Setyawan, Heny Herawati, Widaningrum, Sintha Suhirman, Kartika Noerwijati, Rohmad Budiono, Santi Dwi Astuti, Rudy Tjahjohutomo, Astu Unadi, Uning Budiharti

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