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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Endophytes as in vitro production platforms of high value plant secondary metabolites.
TL;DR: Various bioprocess optimization strategies that have been applied to sustain and enhance the product yield from the endophytes have been described in detail and techniques like mixed fermentation/co-cultivation and use of epigenetic modifiers have also been discussed as potential strategies to activate cryptic gene clusters in endophytic fungi, thereby aiding in novel metabolite discovery and overcoming the limitations associated with axenic culture.
Journal ArticleDOI
Antibiotic microbial resistance (AMR) removal efficiencies by conventional and advanced wastewater treatment processes: A review.
TL;DR: The occurrence and transport of antibiotic microbial resistance in the urban water cycle are critically reviewed and the presence of antibiotic resistance in low impacted surface water is discussed to determine background antibiotic resistance levels, which might serve as a reference for treatment targets in the absence of health-based threshold levels.
Journal ArticleDOI
Methanogenesis in oxygenated soils is a substantial fraction of wetland methane emissions.
Jordan C. Angle,T. H. Morin,Lindsey M. Solden,Adrienne B. Narrowe,Garrett J. Smith,Mikayla A. Borton,Camilo Rey-Sanchez,Rebecca A. Daly,Golnazalsdat Mirfenderesgi,David W. Hoyt,William J. Riley,Christopher S. Miller,Gil Bohrer,Kelly C. Wrighton +13 more
TL;DR: Geochemical and biological evidence is shown of active methanogenesis in bulk-oxic wetland soils of a freshwater wetland, and it is estimated that up to 80% of methane fluxes could be attributed to methanogenic in oxygenated soils.
Journal ArticleDOI
Invited review: Microbial evolution in raw-milk, long-ripened cheeses produced using undefined natural whey starters.
TL;DR: This review aims to summarize the latest findings on Parmigiano Reggiano and Grana Padano to better understand the dynamics of SLAB and NSLAB, which mainly arise from NWS, and their possible role in determining the characteristics of these cheeses.
Journal ArticleDOI
Metatranscriptomics reveals temperature-driven functional changes in microbiome impacting cheese maturation rate
TL;DR: Temperature-promoted microbial metabolisms were consistent with the metabolomic profiles of proteins and volatile organic compounds in the cheese and clearly indicate how processing-driven microbiome responses can be modulated in order to optimize production efficiency and product quality.
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