Nucleic acid-based approaches to investigate microbial-related cheese quality defects
Daniel J. O'Sullivan,Linda Giblin,Paul L.H. McSweeney,Jeremiah J. Sheehan,Paul D. Cotter,Paul D. Cotter +5 more
TLDR
The DNA-based methods that are available to detect/quantify spoilage bacteria, and relevant metabolic pathways in cheeses are reviewed and it is highlighted how these strategies can be employed to improve cheese quality and reduce the associated economic burden on cheese processors.Abstract:
The microbial profile of cheese is a primary determinant of cheese quality. Microorganisms can contribute to aroma and taste defects, form biogenic amines, cause gas and secondary fermentation defects, and can contribute to cheese pinking and mineral deposition issues. These defects may be as a result of seasonality and the variability in the composition of the milk supplied, variations in cheese processing parameters, as well as the nature and number of the non-starter microorganisms which come from the milk or other environmental sources. Such defects can be responsible for production and product recall costs and thus represent a significant economic burden for the dairy industry worldwide. Traditional non-molecular approaches are often considered biased and have inherently slow turnaround times. Molecular techniques can provide early and rapid detection of defects that result from the presence of specific spoilage microbes and, ultimately, assist in enhancing cheese quality and reducing costs. Here we review the DNA-based methods that are available to detect/quantify spoilage bacteria, and relevant metabolic pathways in cheeses and, in the process, highlight how these strategies can be employed to improve cheese quality and reduce the associated economic burden on cheese processors.read more
Citations
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Impact of seasonal changes on fungal diversity of a semi-arid ecosystem revealed by 454 pyrosequencing.
Lluvia Vargas-Gastélum,Adriana L. Romero-Olivares,Ana E. Escalante,Axayácatl Rocha-Olivares,Carlos A. Brizuela,Meritxell Riquelme +5 more
TL;DR: Overall, the fungal community structure was less variable between seasons in burrow than in topsoil samples, and Coccidioides spp.
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Determination and production of antimicrobial compounds by Aspergillus clavatonanicus strain MJ31, an endophytic fungus from Mirabilis jalapa L. using UPLC-ESI-MS/MS and TD-GC-MS analysis.
Vineet Kumar Mishra,Ajit Kumar Passari,Preeti Chandra,Vincent Vineeth Leo,Brijesh Kumar,Sivakumar Uthandi,Sugitha Thankappan,Vijai Kumar Gupta,Vijai Kumar Gupta,Bhim Singh +9 more
TL;DR: Aspergillus clavatonanicus strain MJ31 has prolific antimicrobial potential against both plant and human pathogens and can be exploited for the discovery of new antimicrobial compounds and could be an alternate source for the production of secondary metabolites.
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Control without Controllers: Toward a Distributed Neuroscience of Executive Control
TL;DR: Several well-understood examples of distributed control systems, group living insects and social animals, and their parallels with neural systems are reviewed, and it is reexamine the cognitive neuroscience literature on executive control for evidence that its neural control systems may be distributed.
Journal ArticleDOI
Temporal and spatial differences in microbial composition during the manufacture of a continental-type cheese.
Daniel J. O'Sullivan,Paul D. Cotter,Orla O'Sullivan,Linda Giblin,Paul L.H. McSweeney,Jeremiah J. Sheehan +5 more
TL;DR: It is established that the period during a production cycle at which a cheese is manufactured can influence its microbial composition, and the genera Thermus, Pseudoalteromonas, and Bifidobacterium were detected.
Journal ArticleDOI
Calcium carbonate precipitation catalyzed by soybean urease as an improvement method for fine-grained soil
TL;DR: In this article, a new method for the improvement of silty soil was proposed, which adopts the calcium carbonate precipitation process catalyzed by soybean urease, which is derived simply by collecting the liquid formed by soaking soybean powder in water.
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