Background & Aims: High concentrations of selenite have carcinogenetic, cytotoxic and genotoxic effects. Therefore, removal of this toxic pullutant from the environment has a particular importance in maintaining public health. In this study, with the aim of optimization of selenite removal process, the design Box-Behnken method was used to estimate th...

this study investigated the survival of a probiotic strain of lactobacillus acidophilus (la-5) in jug cheese during storage (120 days at 6-8 °c). the jug cheese treatments were: c (control), containing commercial starter frc-65; la, containing lactobacillus acidophilus; and las, containing commercial starter and lactobacillus acidophilus. the results showed that the amount of lactobacillus acid...

The microbial diversity occurring in Stilton cheese was evaluated by 16S ribosomal DNA analysis with PCR-denaturing gradient gel electrophoresis. DNA templates for PCR experiments were directly extracted from the cheese as well as bulk cells harvested from a variety of viable-count media. The variable V3 and V4-V5 regions of the 16S genes were analyzed. Closest relatives of Lactococcus lactis, ...

Cheddar cheese has been manufactured with Lactobacillus casei Zhang as the dairy starter adjunct. L. casei Zhang had previously been isolated from koumiss collected from Xilin Guole in Inner Mongolia and characterized in detail with regard to their probiotic potential. The addition of L. casei Zhang to Cheddar cheese had no adverse effects on sensory criteria. The cheese made with 0.1, 1 and 2 ...

Lactose is the usual source of energy for multiplication of Lactobacillus casei (Orla-Jensen, Holland) in milk, but when milk is made into cheese the lactose content usually is depleted within a few days. Even then, in such cheese as Cheddar, lactobacilli may continue to increase in numbers until 6 to 12 months after the cheese is made, thus demonstrating the ability of these organisms to utili...

Four strains of a hitherto unknown bacterium isolated from Halloumi cheese were compared by using phenotypic and phylogenetic studies. Comparative 16S rRNA gene sequencing demonstrated that the strains were identical to each other and represent a new subline within the genus Lactobacillus. The unknown bacterium was readily distinguished from other described Gram-positive catalase-negative taxa ...

Pyrosequencing of the 16S rRNA targeting RNA, community-level physiological profiles made with Biolog EcoPlates, proteolysis, and volatile component (VOC) analyses were mainly used to characterize the manufacture and ripening of the pasta filata cheese Caciocavallo Pugliese. Plate counts revealed that cheese manufacture affected the microbial ecology. The results agreed with those from culture-...

Cottage cheese was produced from reconstituted skimmed milk powder Fer­ mentation of skim milk with approximately 11.16% total solids was performed at 22 °C with 0,5% mesophilic starter culture, "O" type (DVS, Chr Hansen's Lab), without rennet addition. Dry Cottage cheese samples contained an average 21,32% total solids; 17.85%) proteins; 0.75%) ash; and 90.33 mg Ca/lOOg. The Cottage cheese pro...

The artisanal Minas cheese is produced from raw cow's milk and wooden utensils were employed in its manufacture, which were replaced by other materials at the request of local laws. This substitution caused changes in the traditional characteristics of cheese. Due to the absence of scientific studies indicating the microbial composition of biofilms formed on wooden forms, tables and shelves use...

Increasing incidence of food-borne disease along with its social and economic consequences have led to conducting extensive research in order to produce safer food and develop new antimicrobial agents; among them, extensive use of probiotics and bacteriocins as biological additives is of significant importance. The aim of the present study was to evaluate the interactions (growth behavior and s...