Lisa Quigley

TL;DR: There is concern that the presence of antibiotic residues in milk leads to the development of resistance, particularly among pathogenic bacteria, and the approaches, both culture-dependent and culture-independent, which can be taken to investigate the microbial composition of milk are compared.

TL;DR: High-throughput sequencing was employed to reveal the highly diverse bacterial populations present in 62 Irish artisanal cheeses and, in some cases, associated cheese rinds and revealed the presence of several genera not previously associated with cheese, including Faecalibacterium, Prevotella, and Helcococcus.

TL;DR: The benefits associated with culture-independent methods are highlighted, which include enhanced sensitivity, rapidity and the detection of microorganisms not previously associated with such products.

TL;DR: Assessment of the microbial population of milk from a selection of commercial milk producers, pre- and postpasteurization reveals the presence of a previously unrecognized and diverse bacterial population in unpasteurized cow milk, and identifies several bacterial genera for the first time.

TL;DR: Seven different methods which have been designed or modified to extract total DNA from raw milk and raw milk cheese with a view to its subsequent use for the PCR of bacterial DNA are compared.