Characteristics of Unripened Cow Milk Curd Cheese Enriched with Raspberry (), Blueberry () and Elderberry () Industry By-Products.

The aim of this study was to apply raspberry (Ras), blueberry (Blu) and elderberry (Eld) industry by-products (BIB) for unripened cow milk curd cheese (U-CC) enrichment. Firstly, antimicrobial properties of the BIBs were tested, and the effects of the immobilization in agar technology on BIB properties were evaluated. Further, non-immobilized () and agar-immobilized () BIBs were applied for U-CC enrichment, and their influence on U-CC parameters were analyzed.

Biopreservation of Wild Edible Mushrooms (, , and ) with Lactic Acid Bacteria Possessing Antimicrobial Properties.

There is scarce data on the influence of fermentation with lactic acid bacteria (LAB) on the quality and safety of edible mushrooms. The aim of this study was to ferment , , , and with LAB strains ( LUHS210 and LUHS245) and to evaluate the influence of this technology on colour characteristics, pH, mould/yeast count, liking, emotional response, volatile compound (VC) profile, and the formation of biogenic amines (BA). Additionally, ultrasonication or prolonged thermal treatment were applied before fermentation.