cheese
Microbial EcologyEcology of Lactobacilli Present in Italian Cheeses Produced from Raw MilkThe microbiota is known to play a key role in the development of the organoleptic features of dairy products. Lactobacilli have been reported to represent one of the main components of the nonstarter bacterial population, i.e., bacteria that are not deliberately added to the milk, harbored by cheese, although the species-level composition of this microbial population has never been assessed in detail. In the present study, we applied a...
Food MicrobiologyViable and Total Bacterial Populations Undergo Equipment- and Time-Dependent Shifts during Milk ProcessingMilk undergoes sustained contact with the built environment during processing into finished dairy products. This contact has the potential to influence the introduction, viability, and growth of microorganisms within the milk. Currently, the population dynamics of bacteria in milk undergoing processing are not well understood. Therefore, we measured for total and viable bacterial composition and cell numbers in milk over time and at...
- Evolutionary and Genomic MicrobiologyEvolution of Lactococcus lactis Phages within a Cheese Factory