Avocado pulp, Spontaneously fermented meat, Next generation sequencing, Physicochemical properties, Fatty acids, Sensory evaluation
antioxidant properties, cheese chemistry, Illumina, Lactic acid bacteria, stretched cheese, wooden equipment
functional baked goods, Moringa oleifera supplementation, sourdough, antioxidant activity, microbiota dynamics
Natural Ewiss cheese, Natural starter culture, Next Generation Sequencing, Sensory analysis, Sheep milk cheese, Volatile organic compounds
Antibiotic resistance genes, fermentation, Lactic Acid Bacteria, sourdough, Wheat, yeasts
