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Investigation of the Lactic Acid Bacteria in Different Traditional Cheeses of Azerbaijan
AbstractLactic acid bacteria (LAB) are probiotic bacteria that have many health benefits. The aim of study was to determinate LAB from traditional...
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A biorefinery concept for the production of fuel ethanol, probiotic yeast, and whey protein from a by-product of the cheese industry
Agroindustrial by-products and residues can be transformed into valuable compounds in biorefineries. Here, we present a new concept: production of...
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Listeria monocytogenes inhibition by lactic acid bacteria and coliforms in Brazilian fresh white cheese
IntroductionMinas fresh cheese (MFC), a Brazilian white cheese, is one of the most popular cheeses nationwide. Studies have shown that Listeria monocytogenes...
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Candida massiliensis sp. nov. Isolated from a Clinical Sample
The majority of Candida species are known as non-pathogenic yeasts and rarely involved in human diseases. However, recently case reports of human...
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Effect of Hydraulic Retention Time on Continuous Biohydrogen Production by the Codigestion of Brewery Wastewater and Cheese Whey
This paper aims to study dark fermentation (DF) in an upflow anaerobic sludge blanket (UASB) reactor during 20 cycles operating at different...
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Assessment of overall microbial community shift during Cheddar cheese production from raw milk to aging
AbstractCheese is a fermented dairy product that is made from animal milk and is considered to be a healthy food due to its available nutrients and...
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200 years of taxonomic confusion: Sporendonema and allies
The genus Sporendonema ( Gymnoascaceae , Onygenales ) was introduced in 1827 with the type species S . casei for a red mould on cheese. Cheese is a...
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Isolation, identification, and characterization of thermophilic lactic acid bacteria isolated from whey of Kars Kashar cheeses
Kars Kashar cheese is an artisanal pasta-filata type cheese and geographically marked in Eastern Anatolia of Turkey. The aims of this research were...
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Raw milk cheeses from Beira Baixa, Portugal—A contributive study for the microbiological hygiene and safety assessment
Due to specific bacterial microbiota, raw milk cheeses have appreciated sensory properties. However, they may pose a threat to consumer safety due to...
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Production, chemical composition, and economic viability of Minas Frescal cheese from buffaloes supplemented with açai seed
We aimed to evaluate the chemical composition, production yield, and economic viability of Minas Frescal cheese produced with milk from buffaloes...
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Dynamic changes of microbiota and texture properties during the ripening of traditionally prepared cheese of China
The dynamic changes of microbiota assessed by high-throughput sequencing and texture properties of handmade cheese were investigated during ripening...
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Content of Mineral Elements in the Traditional Oštiepok Cheese
Oštiepok is traditional half-fat semi-hard cheese manufactured in Slovak Republic. In this research, we have analyzed the content of macro-elements...
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Production of Maral (Cervus elaphus sibiricus Severtzov) Recombinant Chymosin in the Prokaryotic Expression System and the Study of the Aggregate of Its Biochemical Properties Relevant for the Cheese-Making Industry
AbstractThe paper reports on the production of the maral recombinant chymosin in the Escherichia coli expression system (SHaffle express strain) and...
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Cheddar and Cheddar-Type Cheeses
Named for the district in England, where the cheddaring process originated, Cheddar cheese is generally classified as a hard, internally ripened...
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Pasteurized Process Cheeses
Pasteurized process cheeses (often called processed cheese or American cheese) are manufactured, with the aid of heat, from a variety of natural...
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Determination of Elemental Contents and Microbiological and Chemical Properties of Çökelek Cheeses Consumed in Turkey
The Çökelek samples what 30 different were collected from randomly local bazaars to investigate heavy metal contaminant and mineral levels and some...
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Mozzarella
Mozzarella ranks number one as the most consumed cheese in the United States, but mozzarella and related cheeses (e.g., provolone, burrata) are made...
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Metabolic engineering of Escherichia coli W for isobutanol production on chemically defined medium and cheese whey as alternative raw material
The aim of this study was to establish isobutanol production on chemically defined medium in Escherichia coli . By individually expressing each gene...
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Occurrence, antimicrobial susceptibility, and resistance genes of Staphylococcus aureus in milk and milk products in the Arsi highlands of Ethiopia
BackgroundIn Ethiopia, milk production and handling practices often lack proper hygiene measures, leading to the potential contamination of milk and...
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Dynamics of Clostridium genus and hard-cheese spoiling Clostridium species in anaerobic digesters treating agricultural biomass
Biogas plants are a widespread renewable energy technology. However, the use of digestate for agronomic purposes has often been a matter of concern....
