Anaerobic Sporeforming Microorganisms in Dairy Products

Non-sporeforming Anaerobic Bacteria of Medical Importance.

The non-sporulating anaerobic bacteria, although discovered at about the turn of the century, are as little known to most bacteriologists today as they were thirty years ago. The textbooks of bacteriology give little if any discussion of them, so that it becomes a major research problem for the laboratory worker to identify any of these species when encountered. The importance of the non-sporul...

Use of ethanol for selective isolation of sporeforming microorganisms.

When mixed cultures containing sporeforming bacteria were treated with heat or with ethanol, the latter consistently resulted in better recovery of Clostridium and Bacillus species. Both techniques were effective in eliminating vegetative cells. An ethanol concentration greater than 25% and exposure for 45 min or longer were necessary to kill all vegetative cells in mixed-culture samples. Ethan...

Role of Microorganisms Present in Dairy Fermented Products in Health and Disease

1 Instituto de Productos Lácteos de Asturias, Consejo Superior de Investigaciones Cient́ıficas (IPLA-CSIC), Paseo Rı́o Linares s/n, Villaviciosa, 33300 Asturias, Spain 2Food Safety Programme, ESR-Christchurch Science Centre, Christchurch 8540, New Zealand 3Food and Environment Safety, The Food and Environment Research Agency, Sand Hutton, York YO41 ILZ, UK 4Medical Nutrition Physiology Group, Pha...

Dairy Manure Anaerobic Digesters

Impact on Human Health of Microorganisms Present in Fermented Dairy Products: An Overview

Fermented dairy products provide nutrients in our diet, some of which are produced by the action of microorganisms during fermentation. These products can be populated by a diverse microbiota that impacts the organoleptic and physicochemical characteristics foods as well as human health. Acidification is carried out by starter lactic acid bacteria (LAB) whereas other LAB, moulds, and yeasts bec...