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Response of lactobacillus helveticus PR4 to heat stress during propagation in cheese whey with a gradient of decreasing temperatures

Article Abstract:

A study of the heat stress response in Lactobacillus helveticus PR4 was conducted during propagation in cheese whey with a gradient of naturally decreasing temperature. Proteinase, peptidase and acidification activities of Lactobacillus helveticus PR4 were reported to be higher in cells harvested when 40 degrees celcius was reached by a gradient of decreasing temperature than in cells grown at constant temperature of 42 degrees Celsius.

Author: Gobbetti, Marco, Angelis, Maria De, Fox, Patrick F., Cagno, Raffaella Di, Limitone, Antonio
Publisher: American Society for Microbiology
Publication Name: Applied and Environmental Microbiology
Subject: Biological sciences
ISSN: 0099-2240
Year: 2006
Methods, Proteases, Lactobacillus, Electrophoresis, Chemical properties

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Detection of Mycobacterium avium subsp. paratuberculosis in retail cheeses from Greece and the Czech Republic

Article Abstract:

The presence of Mycobacterium avium subsp. paratuberculosis in retail cheeses from Greece and the Czech Republic is investigated. Consumption of these cheeses is likely to result in human exposure to Mycobacterium avium subsp. paratuberculosis, albeit at a low level for viable cells, as 31.7% and 3.6% of the samples reacted positive by PCR and culture, respectively.

Author: Pavlik, Ivo, Svastova, Petra, Roubal, Petr, Bartos, Milan, Ikonomopoulos, John, Ayele, Wuhib Yayo, Lukas, John, Cook, Nigel, Gazouli, Maria
Publisher: American Society for Microbiology
Publication Name: Applied and Environmental Microbiology
Subject: Biological sciences
ISSN: 0099-2240
Year: 2005
Greece, Czech Republic, Mycobacterium avium, Johne's disease

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Bacterial community dynamics during production of Registered Designation of Origin Salers cheese as evaluated by 16S rRNA gene single-strand conformation polymorphism analysis

Article Abstract:

The dynamics of the microbial ecosystem of Registered Designation of Origin Salers cheese changes during manufacturing and lactic acid bacteria are predominant during manufacturing and ripening as shown by single-strand conformation polymorphism and 16s rRNA gene sequence analyses. Furthermore, presence of corynebacteria is also detected.

Author: Godon, Jean-Jacques, Duthoit, Frederique, Montel, Marie-Christine
Publisher: American Society for Microbiology
Publication Name: Applied and Environmental Microbiology
Subject: Biological sciences
ISSN: 0099-2240
Year: 2003
France, Manufacturing processes, Analysis, Production processes, Dairy products industry, Genetic polymorphisms, Microbial populations

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Subjects list: Research, Cheese, Contamination
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