Microbiota Assessments for the Identification and Confirmation of Slit Defect-Causing Bacteria in Milk and Cheddar Cheese-Reference-Cited by-同舟云学术

Microbiota Assessments for the Identification and Confirmation of Slit Defect-Causing Bacteria in Milk and Cheddar Cheese

Published:2021-02-23 Issue:1 Volume:6 Page:
ISSN:2379-5077
Container-title:mSystems
language:en
Short-container-title:mSystems

Author:

Xue Zhengyao¹²,Brooks Jason T.¹,Quart Zachary¹,Stevens Eric T.¹,Kable Mary E.²,Heidenreich Jessie³,McLeod Jeremy³,Marco Maria L.¹^ORCID

Affiliation:

1. Department of Food Science and Technology, University of California Davis, Davis, California, USA

2. USDA, Agricultural Research Service, Western Human Nutrition Research Center, Immunity and Disease Prevention, Davis, California, USA

3. Hilmar Cheese Company, Hilmar, California, USA

Abstract

Food production involves numerous control points for microorganisms to ensure quality and safety. These control points (e.g., pasteurization) are difficult to develop for fermented foods wherein some microbial contaminants are also expected to provide positive contributions to the final product and spoilage microbes may constitute only a small proportion of all microorganisms present.

Funder

California Dairy Research Foundation

Publisher

American Society for Microbiology

Subject

Computer Science Applications,Genetics,Molecular Biology,Modelling and Simulation,Ecology, Evolution, Behavior and Systematics,Biochemistry,Physiology,Microbiology

Link

https://journals.asm.org/doi/pdf/10.1128/mSystems.01114-20

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