Genomes and Genes
Summary: A nutritious food consisting primarily of the curd or the semisolid substance formed when milk coagulates.
Publications329 found, 100 shown here
- Identification of tet(M) in two Lactococcus lactis strains isolated from a Spanish traditional starter-free cheese made of raw milk and conjugative transfer of tetracycline resistance to lactococci and enterococciAna Belén Flórez
Instituto de Productos Lácteos de Asturias CSIC, Carretera de Infiesto s n, 33300 Villaviciosa, Asturias, Spain
Int J Food Microbiol 121:189-94. 2008..gene was present in two tetracycline-resistant Lactococcus lactis strains isolated from a raw milk, starter-free cheese. Hybridisation experiments using as a probe an internal segment of the gene obtained by PCR associated tet(M) with ..
- Total trans fatty acid analysis in spreadable cheese by capillary zone electrophoresisPatrícia Mendonça De Castro
Departamento de Quimica, Instituto de Ciencias Exatas, Universidade Federal de Juiz de Fora, Cidade Universitaria CEP 36036 330, Juiz de Fora, Minas Gerais, Brazil
J Agric Food Chem 58:1403-9. 2010..05). The CE method was applied to TTFA analysis in a spreadable cheese sample...
- The potential of a polyphasic PCR-dGGE approach in evaluating microbial diversity of natural whey cultures for water-buffalo Mozzarella cheese production: bias of culture-dependent and culture-independent analysesD Ercolini
Dipartimento di Scienza degli Alimenti, Alimentare e Ambientale e di Igiene, Stazione di Microbiologia Industriale, , Portici, Italy
Syst Appl Microbiol 24:610-7. 2001..used to describe the microbial population occurring in natural whey cultures (NWCs) for water-buffalo Mozzarella cheese production...
- Detection of Staphylococcus aureus enterotoxins in sheep cheese and dairy desserts by multiplex PCR techniqueNurhan Ertas
Department of Food Hygiene and Technology, Faculty of Veterinary Medicine, University of Erciyes, Kayseri, Turkey
Int J Food Microbiol 142:74-7. 2010..aureus) and staphylococcal enterotoxins (SEs) genes in sheep cheese and dairy dessert samples by multiplex PCR (mPCR) technique...
- Microbial diversity in natural whey cultures used for the production of Caciocavallo Silano PDO cheeseDanilo Ercolini
School of Biotechnological Sciences, Department of Food Science, University of Naples Federico II, Via Universita 100, Portici, Italy
Int J Food Microbiol 124:164-70. 2008The microbial diversity of sixty-three Natural Whey Cultures (NWCs) for the manufacture of Caciocavallo Silano cheese PDO was studied...
- Tick-borne encephalitis from eating goat cheese in a mountain region of AustriaHeidemarie Holzmann
Clinical Institute of Virology, Medical University of Vienna, Vienna, Austria
Emerg Infect Dis 15:1671-3. 2009..This outbreak indicates the emergence of ticks and TBEV at increasing altitudes in central Europe and the efficiency of oral transmission of TBEV...
- "Remake" by high-throughput sequencing of the microbiota involved in the production of water buffalo mozzarella cheeseDanilo Ercolini
Dipartimento di Scienza degli Alimenti, Universita degli Studi di Napoli Federico II, Portici, Italy
Appl Environ Microbiol 78:8142-5. 2012Intermediates of production of two batches of traditional mozzarella cheese were analyzed by culture-independent pyrosequencing...
- Microbial diversity and succession during the manufacture and ripening of traditional, Spanish, blue-veined Cabrales cheese, as determined by PCR-DGGEAna Belén Flórez
Instituto de Productos Lácteos de Asturias CSIC, Carretera de Infiesto s n, 33300 Villaviciosa, Asturias, Spain
Int J Food Microbiol 110:165-71. 2006..microbial communities arising during the manufacture and ripening of four batches of naturally fermented Cabrales cheese were investigated by the PCR-DGGE culture-independent technique...
- Association between yogurt, milk, and cheese consumption and common carotid artery intima-media thickness and cardiovascular disease risk factors in elderly womenKerry L Ivey
Curtin Health Innovation Research Institute, School of Public Health, Curtin University of Technology, Perth, Australia
Am J Clin Nutr 94:234-9. 2011..Despite the contribution of dairy foods to total dietary saturated fat intake, available data indicate that dairy consumption may lower the risk of cardiovascular disease...
- Complete genome sequence of Corynebacterium variabile DSM 44702 isolated from the surface of smear-ripened cheeses and insights into cheese ripening and flavor generationJasmin Schröder
Institut für Genomforschung und Systembiologie, Centrum für Biotechnologie, Universitat Bielefeld, Universitätsstraße 27, D 33615 Bielefeld, Germany
BMC Genomics 12:545. 2011..the surface of smear-ripened cheeses and contributes to the development of flavor and textural properties during cheese ripening...
- Recovery and differentiation of long ripened cheese microflora through a new cheese-based cultural mediumErasmo Neviani
Department of Genetics, Biology of Microorganisms, Anthropology, Evolution, University of Parma, Via Usberti 11 A, 43100 Parma, Italy
Food Microbiol 26:240-5. 2009A partial picture of the typical microflora of PDO Parmigiano Reggiano cheese was achieved by studying the cultivability of lactic acid bacteria associated with its manufacturing and ripening...
- Characterization and probiotic potential of Lactobacillus plantarum strains isolated from cheesesMiriam Zago
Agriculture Research Council, Fodder and Dairy Productions Research Centre, CRA FLC, Via Lombardo 11, Lodi 26900, Italy
Food Microbiol 28:1033-40. 2011..Among the selected strains, Lp790, Lp813, and Lp998 showed the best probiotic potential and would be promising candidates for inclusion as starter cultures for the manufacture of probiotic fermented foods...
- Non-starter lactic acid bacteria used to improve cheese quality and provide health benefitsLuca Settanni
SENFIMIZO Department, Section of Phytopathology and Agricultural Microbiology, University of Palermo, Viale delle Scienze 4, 90128 Palermo, Italy
Food Microbiol 27:691-7. 2010Non-starter lactic acid bacteria (NSLAB) dominate cheese microbiota during ripening...
- Sex in cheese: evidence for sexuality in the fungus Penicillium roquefortiJeanne Ropars
Départment Systématique et Evolution, Origine, Structure, Evolution de la Biodiversité, UMR 7205 CNRS MNHN, Museum national d histoire naturelle, Paris, France
PLoS ONE 7:e49665. 2012..Here, we investigated the sexual capability of the fungus Penicillium roqueforti, used as starter for blue cheese production. We present indirect evidence suggesting that recombination could be occurring in this species...
- Pecorino Crotonese cheese: study of bacterial population and flavour compoundsC L Randazzo
Dipartimento di Orto Floro Arboricoltura e Tecnologie Agroalimentari, University of Catania, Italy
Food Microbiol 27:363-74. 2010..revealing the presence of Lactococcus lactis and Streptococcus thermophilus species in the curd and in aged cheese samples and the occurrence of several lactobacilli throughout cheese ripening, with the dominance of Lactobacillus ..
- Grana Padano cheese whey starters: microbial composition and strain distributionLia Rossetti
Agriculture Research Council, Research Centre for Forage and Dairy Productions CRA FLC, Viale Piacenza 29, 26900 Lodi, Italy
Int J Food Microbiol 127:168-71. 2008..of dominant lactic acid bacteria (LAB) isolated from whey starter cultures used to manufacture Grana Padano cheese. Twenty-four Grana Padano cheese whey starters collected from dairies located over a wide geographic production ..
- Comparison of culture-dependent and -independent methods for bacterial community monitoring during Montasio cheese manufacturingLisa Carraro
Department of Public Health, Comparative Pathology, and Veterinary, Padova, Italy
Res Microbiol 162:231-9. 2011..During milk curdling and cheese ripening, complex interactions occur in the microbial community, and accurate identification of the microorganisms ..
- Evaluation of genetic polymorphism among Lactobacillus rhamnosus non-starter Parmigiano Reggiano cheese strainsClaudio Giorgio Bove
Dipartimento di Genetica, Biologia dei Microrganismi, Antropologia, Evoluzione, Universita degli Studi di Parma, Viale Usberti 11 A, 43100 Parma, Italy
Int J Food Microbiol 144:569-72. 2011Parmigiano Reggiano (PR) is an Italian cooked, long-ripened cheese made with unheated cow's milk and natural whey starter...
- An outbreak of food-borne listeriosis due to cheese in Japan, during 2001S I Makino
Laboratory of Food Microbiology and Immunology, Research Center for Animal Hygiene and Food Safety, Obihiro University of Agriculture and Veterinary Medicine, Obihiro, Hokkaido 080 8555, Japan
Int J Food Microbiol 104:189-96. 2005..In February 2001, L. monocytogenes serotype 1/2b was isolated from a washed-type cheese during routine Listeria monitoring of 123 domestic cheeses...
- Outbreak of listeriosis among Mexican immigrants as a result of consumption of illicitly produced Mexican-style cheesePia D M MacDonald
Epidemic Intelligence Service, Epidemiology Program Office, National Center for Infectious Diseases, Centers for Disease Control and Prevention, Atlanta, Georgia, USA
Clin Infect Dis 40:677-82. 2005..The objectives of the present study were to identify the source of, strains associated with, and risk factors for Listeria monocytogenes infection for patients affected by the outbreak...
- Genome sequence of Lactococcus garvieae IPLA 31405, a bacteriocin-producing, tetracycline-resistant strain isolated from a raw-milk cheeseAna Belén Flórez
Departamento de Microbiología y Bioquímica de Productos Lácteos, Instituto de Productos Lacteos de Asturias IPLA CSIC, Villaviciosa, Asturias, Spain
J Bacteriol 194:5118-9. 2012..work describes the draft genome sequence of Lactococcus garvieae IPLA 31405, isolated from a traditional Spanish cheese. The genome contains a lactose-galactose operon, a bacteriocin locus, two integrated phages, a transposon ..
- Molecular approaches to analysing the microbial composition of raw milk and raw milk cheeseLisa Quigley
Teagasc, Moorepark Food Research Centre, Fermoy, Cork, Ireland
Int J Food Microbiol 150:81-94. 2011..Here, we will highlight the benefits associated with culture-independent methods which include enhanced sensitivity, rapidity and the detection of microorganisms not previously associated with such products...
- Two outbreaks of multidrug-resistant Salmonella serotype typhimurium DT104 infections linked to raw-milk cheese in Northern CaliforniaS H Cody
Division of Communicable Disease Control, California Department of Health Services, Berkeley, USA
JAMA 281:1805-10. 1999..However, illnesses resulting from this strain have not been associated definitively with a source in this country...
- Persistence of probiotic strains in the gastrointestinal tract when administered as capsules, yoghurt, or cheeseMaija Saxelin
Valio Ltd, Research and Development, P O Box 30, FI 00039 Valio, Helsinki, Finland
Int J Food Microbiol 144:293-300. 2010..shermanii JS, and Bifidobacterium animalis subsp. lactis Bb12 as capsules, yoghurt, or cheese. This randomized, parallel-group, open-label trial (n=36) included a 4-week run-in, 2-week intervention, and 3-..
- Diversity and evolution of the microbial populations during manufacture and ripening of Casín, a traditional Spanish, starter-free cheese made from cow's milkAngel Alegría
Departamento de Microbiología y Bioquímica, Instituto de Productos Lácteos de Asturias CSIC, Carretera de Infiesto, Asturias, Spain
Int J Food Microbiol 136:44-51. 2009..techniques have been used for studying the microbial diversity and dynamics of the traditional Spanish Casín cheese during manufacturing and ripening...
- Flavours of cheese products: metabolic pathways, analytical tools and identification of producing strainsL Marilley
Swiss Federal Dairy Research Station, Schwarzenburgstr 161, Liebefeld, Bern CH 3003, Switzerland
Int J Food Microbiol 90:139-59. 2004Aroma development in cheese products results from the metabolic activities of cheese bacteria, by glycolysis, lipolysis and proteolysis...
- Multistate outbreak of Listeria monocytogenes associated with Mexican-style cheese made from pasteurized milk among pregnant, Hispanic womenK A Jackson
Enteric Diseases Epidemiology Branch, National Center for Emerging and Zoonotic Infectious Diseases, Centers for Disease Control and Prevention, Atlanta, Georgia 30333, USA
J Food Prot 74:949-53. 2011..Seven (100%) cases but only 26 (60%) of 43 controls had consumed Mexican-style cheese in the month before illness (odds ratio, 5.89; 95% confidence interval, 1.07 to ∞; P = 0.04)...
- Identification of human-pathogenic strains of Shiga toxin-producing Escherichia coli from food by a combination of serotyping and molecular typing of Shiga toxin genesLothar Beutin
National Reference Laboratory for Escherichia coli, Centre for Infectiology and Pathogen Characterization 4Z, Federal Institute for Risk Assessment BfR, Diedersdorfer Weg 1, Berlin, Germany
Appl Environ Microbiol 73:4769-75. 2007We examined 219 Shiga toxin-producing Escherichia coli (STEC) strains from meat, milk, and cheese samples collected in Germany between 2005 and 2006...
- Biodiversity in Oscypek, a traditional Polish cheese, determined by culture-dependent and -independent approachesAngel Alegría
Institute of Biochemistry and Biophysics, Polish Academy of Sciences, Warsaw, Poland
Appl Environ Microbiol 78:1890-8. 2012Oscypek is a traditional Polish scalded-smoked cheese, with a protected-designation-of-origin (PDO) status, manufactured from raw sheep's milk without starter cultures in the Tatra Mountains region of Poland...
- The role and application of enterococci in food and healthM R Foulquié Moreno
Research Group of Industrial Microbiology, Fermentation Technology and Downstream Processing IMDO, Department of Applied Biological Sciences and Engineering, Vrije Universiteit Brussel VUB, Pleinlaan 2, B 1050 Brussels, Belgium
Int J Food Microbiol 106:1-24. 2006....
- Diversity, dynamics, and activity of bacterial communities during production of an artisanal Sicilian cheese as evaluated by 16S rRNA analysisCinzia L Randazzo
Laboratory of Microbiology, Department of Agrotechnology and Food Sciences, Wageningen University, 6703 CT Wageningen, The Netherlands
Appl Environ Microbiol 68:1882-92. 2002The diversity and dynamics of the microbial communities during the manufacturing of Ragusano cheese, an artisanal cheese produced in Sicily (Italy), were investigated by a combination of classical and culture-independent approaches...
- Culture-independent methods for identifying microbial communities in cheeseJean Luc Jany
Laboratoire Universitaire de Biodiversité et Ecologie Microbienne, Université Européenne de Bretagne ESMISAB, Parvis Blaise Pascal, Technopôle de Brest Iroise, Plouzane, France
Food Microbiol 25:839-48. 2008..on the culture-independent methods available for the description of both bacterial and fungal communities in cheese. Important steps of the culture-independent strategy, which relies on bulk DNA extraction from cheese and ..
- Short-term consumption of probiotic-containing cheese and its effect on dental caries risk factorsA J Ahola
Division of Nutrition, University of Helsinki, Helsinki, Finland
Arch Oral Biol 47:799-804. 2002b>Cheese is known to contain compounds that reduce the risk of dental caries. The long-term consumption of milk containing Lactobacillus rhamnosus GG, ATCC 53103 (LGG), has been shown to reduce caries risk in children...
- Preventing phage lysis of Lactococcus lactis in cheese production using a neutralizing heavy-chain antibody fragment from llamaA M Ledeboer
Unilever Research and Development Vlaardingen, The Netherlands
J Dairy Sci 85:1376-82. 2002..as safe microorganism Saccharomyces cerevisiae, can effectively be used to impede phage induced lysis during a cheese process...
- Bile salt and acid tolerance of Lactobacillus rhamnosus strains isolated from Parmigiano Reggiano cheeseM Succi
Dipartimento di Scienze e Tecnologie Agro alimentari, Ambientali e Microbiologiche, Università degli Studi del Molise, Via De Sanctis, 86100 Campobasso, Italy
FEMS Microbiol Lett 244:129-37. 2005..characteristics of Lactobacillus rhamnosus strains isolated at the end of the ripening of Parmigiano Reggiano cheese and to investigate an important prerequisite of probiotic interest, such as the capability to survive at low pH ..
- Evaluation of bacterial communities belonging to natural whey starters for Grana Padano cheese by length heterogeneity-PCRC Lazzi
Istituto Sperimentale Lattiero Caseario, Lodi, Italy
J Appl Microbiol 96:481-90. 2004..LH-PCR allows to distinguish different organisms on the basis of natural variations in the length of 16S rRNA gene sequences...
- Study of microbial diversity in raw milk and fresh curd used for Fontina cheese production by culture-independent methodsMaria Laura Giannino
Laboratorio Qualità dei Prodotti, Istituto Sperimentale Italiano Lazzaro Spallanzani, Via Einstein, Localita Cascina Codazza, 26900 Lodi, Italy
Int J Food Microbiol 130:188-95. 2009The bacterial populations of raw milk employed for the production of Fontina cheese in alpine farms located in different valleys and altitudes (from 700 to 2246 m above sea level) were investigated by culture independent techniques...
- Yeasts as adjunct starters in matured Cheddar cheeseA D Ferreira
Department of Microbiology, Biochemistry and Food Biotechnology, University of the Orange Free State, P O Box 339, U F S, Bloemfontein 9300, South Africa
Int J Food Microbiol 86:131-40. 2003..Recent studies indicated that yeasts could be included as part of starter cultures for the manufacturing of cheese, enhancing flavour development during the maturation. The potential of D. hansenii and Y...
- Tina wooden vat biofilm: a safe and highly efficient lactic acid bacteria delivering system in PDO Ragusano cheese makingSylvie Lortal
UMR1253, Science et Technologie du Lait et de l Oeuf, Institut National de la Recherche Agronomique, Rennes, France
Int J Food Microbiol 132:1-8. 2009In the Sicilian PDO Ragusano cheese making, raw milk is placed in a wooden vat called a Tina. As no starter is added, lactic acid is produced by milk flora and flora released from the Tina biofilm...
- Evolution of Lactococcus lactis phages within a cheese factoryGeneviève M Rousseau
Departement de Biochimie et de Microbiologie, Groupe de Recherche en Ecologie Buccale, Felix d Herelle Reference Center for Bacterial Viruses, Universite Laval, Quebec G1V 0A6, Canada
Appl Environ Microbiol 75:5336-44. 2009..and GR7) from the 936 group that were isolated over a 9-year period from whey samples obtained from a Canadian cheese factory. These six phages infected the same two industrial Lactococcus lactis strains out of 30 tested...
- Bacterial community dynamics during production of registered designation of origin Salers cheese as evaluated by 16S rRNA gene single-strand conformation polymorphism analysisFrédérique Duthoit
Laboratoire de Recherches Fromagères, INRA, 36 rue de Salers, 15000 Aurillac, France
Appl Environ Microbiol 69:3840-8. 2003..dynamics during processing and ripening of traditional cheeses such as registered designation of origin Salers cheese, an artisanal cheese produced in France, play an important role in the elaboration of sensory qualities...
- A comparison of methods used to extract bacterial DNA from raw milk and raw milk cheeseL Quigley
Teagasc Food Research Centre, Moorepark, Fermoy, Cork, Ireland
J Appl Microbiol 113:96-105. 2012In this study, we compare seven different methods which have been designed or modified to extract total DNA from raw milk and raw milk cheese with a view to its subsequent use for the PCR of bacterial DNA.
- Rapid detection methods for viable Mycobacterium avium subspecies paratuberculosis in milk and cheeseGeorge Botsaris
Division of Food Sciences, School of Biosciences, University of Nottingham, Leicestershire, United Kingdom
Int J Food Microbiol 141:S87-90. 2010..phage IS900 PCR and conventional cultivation) were used to detect the presence of MAP in bulk tank milk (BTM) and cheese originating from sheep, goat and mixed milks from farms and products in Cyprus...
- Identification and in vitro characterisation of Lactobacillus plantarum strains from artisanal Bulgarian white brined cheesesRalitsa N Georgieva
Department of Microbial Genetics, Institute of Microbiology, Bulgarian Academy of Sciences, Sofia, Bulgaria
J Basic Microbiol 48:234-44. 2008..0 for all tested strains. Based on their combined responses to the above selection criteria, four L. plantarum strains, RL29, RL34, RL36 and RL37, were selected as potential probiotics for in vivo studies...
- Impact of nisin producing culture and liposome-encapsulated nisin on ripening of Lactobacillus added-Cheddar cheeseR O Benech
Dairy Research Centre STELA, Pavilion Paul Comtois, Universite Laval, Quebec, PQ, Canada, G1K7P4
J Dairy Sci 86:1895-909. 2003..lactis biovar. diacetylactis UL719, or Lactobacillus casei-casei L2A adjunct culture into cheese milk on textural, physicochemical and sensory attributes during ripening of Cheddar cheese...
- Lactobacillus strains isolated from Danbo cheese as adjunct cultures in a cheese model systemMartin Antonsson
Laboratory of Food Hygiene, Department of Food Technology, Lund University, P O Box 124, SE 221 00, Lund, Sweden
Int J Food Microbiol 85:159-69. 2003..Special emphasis was on the genus Lactobacillus with the aim of investigating their role in cheese maturation. Thirty-three isolates were typed by the PCR-based method, Randomly Amplified Polymorphic DNA (RAPD)...
- Listeria monocytogenes in Irish Farmhouse cheese processing environmentsEdward Fox
Teagasc Food Research Centre, Moorepark, Fermoy, Co Cork, Ireland
Int J Food Microbiol 145:S39-45. 2011..Samples were divided into 4 categories; cheese, raw milk, processing environment and external to the processing environment (samples from the farm such as silage,..
- Effect of partial NaCl substitution with KCl on the texture profile, microstructure, and sensory properties of low-moisture mozzarella cheeseMutamed M Ayyash
School of Biomedical and Health Sciences, Victoria University, Melbourne, Victoria 8001, Australia
J Dairy Res 80:7-13. 2013..of NaCl with KCl on texture profile, soluble Ca, K, Na, and P, and microstructure of low-moisture mozzarella cheese (LMMC) was investigated. LMMC batches were prepared using four combinations of NaCl and KCl salt viz...
- Determination of organic acids, sugars, diacetyl, and acetoin in cheese by high-performance liquid chromatographyG Zeppa
Dipartimento Valorizzazione e Protezione Risorse Agroforestali Settore Microbiologia e Industrie agrarie, Universita di Torino, Via L da Vinci 44, 10095, Grugliasco, Torino, Italy
J Agric Food Chem 49:2722-6. 2001..With the proposed technique it is possible to evaluate the development of microbial fermentations and, at the same time, degree of cheese ripening.
- Outgrowth inhibition of Clostridium beijerinckii spores by a bacteriocin-producing lactic culture in ovine milk cheeseSonia Garde
Departamento de Tecnologia de Alimentos, Instituto Nacional de Investigacion y Tecnologia Agraria y Alimentaria INIA, Madrid, Spain
Int J Food Microbiol 150:59-65. 2011..milk was deliberately contaminated with spores of Clostridium beijerinckii INIA 63, a wild isolate from Manchego cheese with late blowing defect, and inoculated with nisin- and lacticin 481-producing Lactococcus lactis subsp...
- Genotypic and phenotypic diversity of Lactococcus lactis isolates from Batzos, a Greek PDO raw goat milk cheeseL Psoni
Laboratory of Food Microbiology and Hygiene, Faculty of Agriculture, Aristotle University of Thessaloniki, 54124, Thessaloniki, Greece
Int J Food Microbiol 114:211-20. 2007The genotypic and phenotypic variability of 40 Lactococcus lactis isolates obtained from three cheese-making trials of Batzos cheese made one in each, winter, spring and summer was investigated...
- Listeria fleischmannii sp. nov., isolated from cheeseDavid Bertsch
Laboratory of Food Biotechnology, Institute of Food, Nutrition and Health, ETH Zurich, 8092 Zurich, Switzerland
Int J Syst Evol Microbiol 63:526-32. 2013A study was performed on three isolates (LU2006-1(T), LU2006-2 and LU2006-3), which were sampled independently from cheese in western Switzerland in 2006, as well as a fourth isolate (A11-3426), which was detected in 2011, using a ..
- Modeling of submerged membrane bioreactor treating cheese whey wastewater by artificial neural networkOzer Cinar
Kahramanmaras Sutcu Imam University, Department of Environmental Engineering, Campus of Avsar, 46001 Kahramanmaraş, Turkey
J Biotechnol 123:204-9. 2006A submerged membrane bioreactor receiving cheese whey was modeled by artificial neural network and its performance over a period of 100 days at different solids retention times was evaluated with this robust tool...
- Production of penicillin acylase by a recombinant Escherichia coli using cheese whey as substrate and inducerAntonio De León-Rodríguez
División de Biologia Molecular, Instituto Potosino de Investigacion Cientifica y Tecnologica, Apartado Postal 3 74 Tangamanga, 78231 San Luis Potosi, S L P, Mexico
Biomol Eng 23:299-305. 2006b>Cheese whey (CW) is the major subproduct from cheese manufacturing and it is considered as a waste pollutant since its high content of lactose...
- Infectivity of cysts of the ME-49 Toxoplasma gondii strain in bovine milk and homemade cheeseR M Hiramoto
, Instituto de Medicina Tropical, Faculdade de Medicina, , , SP, Brasil
Rev Saude Publica 35:113-8. 2001..of cysts of the ME-49 strain of Toxoplasma gondii in artificially infected bovine milk and homemade fresh cheese. METHODS: Pasteurized bovine milk was infected with 10 cysts/ml of the ME-49 strain of T...
- Antimicrobial effectiveness of bioactive packaging materials from edible chitosan and casein polymers: assessment on carrot, cheese, and salamiMaria Del Rosario Moreira
Natl Univ of Mar del Plata, Natl Research Council of Republic Argentina CONICET, Juan B Justo 4302, 7600 Mar del Plata, Argentina
J Food Sci 76:M54-63. 2011..The antimicrobial effectiveness of SC, CH, and SC/CH coatings on the native microfloras of cheese, salami, and carrots was evaluated...
- Comparison of volatile sulphur compound production by cheese-ripening yeasts from methionine and methionine-cysteine mixturesM López Del Castillo-Lozano
UMR782 GMPA, AgroParisTech INRA, INRA Centre de Biotechnologies Agro Industrielles, 78850 Thiverval Grignon, France
Appl Microbiol Biotechnol 75:1447-54. 2007..VSC) was assessed in culture media supplemented with L-methionine or L-methionine/L-cysteine mixtures, using five cheese-ripening yeasts: Debaryomyces hansenii DH47(8), Kluyveromyces lactis KL640, Geotrichum candidum GC77, Yarrowia ..
- L-methionine degradation potentialities of cheese-ripening microorganismsP Bonnarme
Institut National de la Recherche Agronomique, Laboratoire de Génie et Microbiologie des Procédés Alimentaires, Thiverval Grignon, France
J Dairy Res 68:663-74. 2001..These compounds are products of the catabolism of L-methionine by cheese-ripening microorganisms...
- Dynamics of whole and lysed bacterial cells during Parmigiano-Reggiano cheese production and ripeningMonica Gatti
University of Parma, Department of Genetics, Biology of Microorganisms, Anthropology, Evolution, Via Usberti, 11 A, 43100 Parma, Italy
Appl Environ Microbiol 74:6161-7. 2008..was monitored by length heterogeneity PCR (LH-PCR), considering the intact and lysed cells at different stages of cheese production and ripening. When starter species underwent autolysis, species coming from milk were able to grow...
- Survey of raw milk cheeses for microbiological quality and prevalence of foodborne pathogensJ C Brooks
Department of Food Science and Technology, University of Nebraska Lincoln, 338 Food Industry Complex, Lincoln, NE 68583 0919, USA
Food Microbiol 31:154-8. 2012b>Cheese may be manufactured in the United States using raw milk, provided the cheese is aged for at least 60 days at temperatures not less than 35°F (1.7°C)...
- Sulfur metabolism in bacteria associated with cheeseB Weimer
Department of Nutrition and Food Sciences, Center for Microbe Detection and Physiology, Utah State University, Logan 84322 8700, USA
Antonie Van Leeuwenhoek 76:247-61. 1999Metabolism of sulfur in bacteria associated with cheese has long been a topic of interest...
- Reverse transcription quantitative PCR revealed persistency of thermophilic lactic acid bacteria metabolic activity until the end of the ripening of Emmental cheeseHélène Falentin
INRA, UMR 1253, Science et Technologie du Lait et de l Oeuf, F 35000, Rennes, France
Food Microbiol 29:132-40. 2012..10(9) ST and 10(8) LH cells/g of cheese still remained...
- Biofilm ecology of wooden shelves used in ripening the French raw milk smear cheese Reblochon de SavoieC Mariani
Universite Claude Bernard Lyon 1, Laboratoire de Recherche en Génie Industriel Alimentaire, EA 3733, IUT A Département Génie Biologique, Bourg en Bresse, F 01060 France
J Dairy Sci 90:1653-61. 2007Little work has been carried out on the microbiology of wooden shelves supporting cheese during ripening, and the safety of their use during cheese ripening has frequently been asked...
- Phenotypic, genotypic and technological characterization of predominant lactic acid bacteria in Pecorino cheese from central ItalyL Aquilanti
Department of Food Science, Polytechnic University of Marche, Via Brecce Bianche Monte Dago, Ancona, Italy
J Appl Microbiol 103:948-60. 2007Identification and biotyping of lactic acid bacteria (LAB) isolated from raw-milk Pecorino cheese manufactured in the Marche region (central Italy) for selection of suitable starter cultures or adjuncts.
- Genome sequences of Lactococcus garvieae TB25, isolated from Italian cheese, and Lactococcus garvieae LG9, isolated from Italian rainbow troutGiovanni Ricci
Dipartimento di Scienze e Tecnologie Alimentari e Microbiologiche, Universita degli Studi di Milano, Milan, Italy
J Bacteriol 194:1249-50. 2012..Here, we present the first report of a genome sequence of L. garvieae TB25, isolated from a dairy source, and that of L. garvieae LG9, isolated from rainbow trout...
- Survival of Lactobacillus rhamnosus strains inoculated in cheese matrix during simulated human digestionIole Pitino
DOFATA, Dipartimento di Orto Floro Arboricoltura e Tecnologie Agro Alimentari, University of Catania, Via Santa Sofia 98, 95123 Catania, Italy
Food Microbiol 31:57-63. 2012..This study assessed survival of seven selected Lactobacillus rhamnosus strains delivered within a model cheese system to the human upper GI tract using a dynamic gastric model (DGM)...
- Indigenous raw milk microbiota influences the bacterial development in traditional cheese from an alpine natural parkE Poznanski
Istituto Agrario di S Michele Via E Mach 1, I 38010 San Michele all Adige TN, Italy
Int J Food Microbiol 92:141-51. 2004Nostrano di Primiero is a 6-month ripened cheese produced from raw milk collected in the Paneveggio-Pale di San Martino Natural Park area in the Italian Dolomites...
- Production of vasoactive amines during the ripening of Pecorino Carmasciano cheeseR Mercogliano
Dipartimento di Scienze Zootecniche e Ispezione degli Alimenti, Universita degli Studi di Napoli Federico II, Napoli, Italy
Vet Res Commun 34:S175-8. 2010..biogenic amines (putrescine, cadaverine, spermidine, and spermine) during the ripening of pecorino Carmasciano cheese, a traditional Italian cheese produced with raw sheep milk...
- Characterisation and cytomodulatory properties of peptides from Mozzarella di Bufala Campana cheese wheyCarmela De Simone
Department of Food Science, University of Naples Federico II, I 80055 Parco Gussone, Portici NA, Italy
J Pept Sci 15:251-8. 2009..can be produced by gastrointestinal digestion or food processing, thus they can be present in fermented milks, cheese and also in the by-products of dairy industry such as waste whey...
- Genetic diversity of lactococci and enterococci isolated from home-made Pecorino Sardo ewes' milk cheeseL Mannu
Istituto Zootecnico e Caseario per la Sardegna, Località Bonassai, Olmedo, Italy
J Appl Microbiol 92:55-62. 2002To assess the intraspecific genetic diversity of lactococci and enterococci isolated from 24-h, 1- and 2-month-old home-made Pecorino Sardo ewes' milk cheese.
- Correlation between animal and human brucellosis in Italy during the period 1997-2002F De Massis
Istituto Zooprofilattico Sperimentale dell Abruzzo e del Molise G Caporale, Teramo, Italy
Clin Microbiol Infect 11:632-6. 2005..The observed peak between April and June could be related to the production and consumption of fresh cheese, starting just after lamb slaughter...
- Genotypic and technological characterization of Lactococcus lactis isolates involved in processing of artisanal Manchego cheeseP Nieto-Arribas
Departamento de Química Analítica y Tecnología de Alimentos, Facultad de Quimicas, Universidad de Castilla La Mancha, Ciudad Real, Spain
J Appl Microbiol 107:1505-17. 2009Genotypic and technological characterization of wild lactococci isolated from artisanal Manchego cheese during the ripening process for selection of suitable starter cultures.
- Interrelationships among microbiological, physicochemical, and biochemical properties of Terrincho cheese, with emphasis on biogenic aminesOlivia Pinho
REQUIMTE, Servico de Bromatologia, Faculdade de Farmacia, Universidade do Porto, R Aníbal Cunha 164, 4050 047 Porto, Portugal
J Food Prot 67:2779-85. 2004Changes in the microbiological, physicochemical, and biochemical characteristics of Terrincho cheese as represented by native microflora, pH, water activity, soluble nitrogen fractions, free amino acids, and biogenic amines (e.g...
- Characterization of yeasts involved in the ripening of Pecorino Crotonese cheeseF Gardini
Dipartimento Scienze degli Alimenti, Universita di Bologna, Piazza Goidanich, 60, 47023 Cesena, Italy
Food Microbiol 23:641-8. 2006..properties the yeast species present throughout the ripening process of Pecorino Crotonese, a traditional cheese produced in a well defined area of Southern Italy...
- Bacteria in two-millennia-old cheese, and related epizoonoses in Roman populationsL Capasso
University G D Annunzio, Faculty of Medicine, Museum of Biomedical History, Via dei Vestini, 1, I 66013 Chieti, Italy
J Infect 45:122-7. 2002..A single carbonized cheese was found in Herculaneum; its analysis clearly reveals the excellent state of preservation of the milk curds...
- A taxonomic and ecological overview of cheese fungiJeanne Ropars
Museum national d histoire naturelle, Departement Systematique et Evolution, UMR MNHN CNRS 7205, CP 39, 57 rue Cuvier, 75231 Paris Cedex 05, France
Int J Food Microbiol 155:199-210. 2012b>Cheese is made from milk by a succession of microbes (bacteria, yeasts and fungi) that determine the consistency and flavor of the cheese...
- Dynamic analysis of the Lactococcus lactis transcriptome in cheeses made from milk concentrated by ultrafiltration reveals multiple strategies of adaptation to stressesMarina Cretenet
INRA, UMR1253 STLO, Rennes, France
Appl Environ Microbiol 77:247-57. 2011Lactococcus lactis is used extensively for the production of various cheeses. At every stage of cheese fabrication, L...
- Microsatellite loci to recognize species for the cheese starter and contaminating strains associated with cheese manufacturingFrederic Giraud
Museum national d histoire naturelle, Departement Systematique et Evolution, UMR OSEB 7205, CP 39, 57 rue Cuvier, 75231 Paris Cedex 05, France
Int J Food Microbiol 137:204-13. 2010We report the development of 17 microsatellite markers in the cheese fungi Penicillium camemberti and P. roqueforti, using an enrichment protocol. Polymorphism and cross-amplification were explored using 23 isolates of P...
- New insights into physiology and metabolism of Propionibacterium freudenreichiiAnne Thierry
INRA, UMR1253 Science et Technologie du Lait et de l Œuf, 65 rue de Saint Brieuc, 35000 Rennes, France
Int J Food Microbiol 149:19-27. 2011..Propionibacterium freudenreichii has been used for a long time as a ripening culture in Swiss-type cheese manufacture, and is more and more considered for its potent probiotic effects...
- Occurrence of foodborne pathogens in Irish farmhouse cheeseMartina O'Brien
Teagasc, Moorepark Food Research Centre, Moorepark, Fermoy, Co Cork, Ireland
Food Microbiol 26:910-4. 2009Food safety is a critical factor in the production of farmhouse cheese. In Ireland the varieties of farmhouse cheese produced reflect a much broader range than those produced commercially and some of these cheese varieties are associated ..
- Biogenic amine content and microbiological profile of Pecorino di Farindola cheeseMaria Schirone
Food Science Department, University of Teramo, Teramo, Italy
Food Microbiol 28:128-36. 2011Pecorino di Farindola" is a traditional ewes' milk cheese produced in the Abruzzo region (Italy) and ripened for a minimum of 90 days...
- A systematic review of socioeconomic differences in food habits in Europe: consumption of cheese and milkA Sanchez-Villegas
Department of Epidemiology and Public Health, University of Navarra, Pamplona, Spain
Eur J Clin Nutr 57:917-29. 2003To assess differences in cheese and milk consumption across socioeconomic groups in representative samples from several European countries.
- Probiotics and immunosenescence: cheese as a carrierFandi Ibrahim
Functional Foods Forum, University of Turku, Turku, Finland
FEMS Immunol Med Microbiol 59:53-9. 2010..Earlier studies have used milk or yoghurt as a probiotic carrier. We chose a commercial probiotic cheese to evaluate its potential as a probiotic food...
- Microbiological characterization of artisanal Montasio cheese: analysis of its indigenous lactic acid bacteriaMarilena Marino
Dipartimento di Scienze degli Alimenti, Universita Degli Studi di Udine, 33100 Udine, Italy
FEMS Microbiol Lett 229:133-40. 2003The aim of this study was to investigate the dynamics of the microflora during Montasio cheese ripening, with specific reference to some characteristics of biotechnological interest...
- Microflora of Feta cheese from four Greek manufacturersKalliopi Rantsiou
Dipartimento di Valorizzazzione e Protezione delle Risorse Agroforestali, Facolta di Agraria, Universita di Torino, Italy
Int J Food Microbiol 126:36-42. 2008..DNA and RNA, extracted directly from the cheese, were subjected to PCR-DGGE...
- Viability of commercial probiotic cultures (L. acidophilus, Bifidobacterium sp., L. casei, L. paracasei and L. rhamnosus) in cheddar cheeseMichael Phillips
Probiotics and Encapsulated Functional Foods Research Unit, Centre for Advanced Food Research, University of Western Sydney, Locked Bag 1797, South Penrith DC, NSW 1797, Australia
Int J Food Microbiol 108:276-80. 2006Six batches of cheddar cheese were manufactured containing different combinations of commercially available probiotic cultures from three suppliers. Duplicate cheeses contained the organisms of each supplier, a Bifidobacterium spp...
- RNA extraction from cheese for analysis of in situ gene expression of Lactococcus lactisV M Ulve
UMR1253, Science et Technologie du Lait et de l Oeuf, INRA, Rennes, France
J Appl Microbiol 105:1327-33. 2008The isolation of high-quality RNA from cheese is a prerequisite for analysis of in situ gene expression of dairy micro-organisms.
- Important vectors for Listeria monocytogenes transmission at farm dairies manufacturing fresh sheep and goat cheese from raw milkDagmar Schoder
Institute of Milk Hygiene, Milk Technology and Food Science, Veterinary Medical University of Vienna, Veterinarplatz 1, 1210 Vienna, Austria
J Food Prot 74:919-24. 2011The aim of this study was to determine the transmission routs of Listeria spp. in dairy farms manufacturing fresh cheese made from ovine and caprine raw milk and to evaluate the impact of Listeria monocytogenes mastitis on raw milk ..
- The fate of indigenous microbiota, starter cultures, Escherichia coli, Listeria innocua and Staphylococcus aureus in Danish raw milk and cheeses determined by pyrosequencing and quantitative real time (qRT)-PCRWafa Masoud
Department of Food Science, Food Microbiology, University of Copenhagen, Rolighedsvej 30, DK 1958 Frederiksberg C, Denmark
Int J Food Microbiol 153:192-202. 2012..The use of 16S rRNA gene pyrosequencing and qRT-PCR allows a deeper understanding of the behavior of indigenous microbiota, starter cultures and pathogenic bacteria in raw milk and cheeses...
- Effect of phage on survival of Salmonella enteritidis during manufacture and storage of cheddar cheese made from raw and pasteurized milkR Modi
Department of Food Science, University of Guelph, Ontario, Canada
J Food Prot 64:927-33. 2001..Enteritidis to survive in the presence of phage, SJ2, during manufacture, ripening, and storage of Cheddar cheese produced from raw and pasteurized milk was investigated...
- Specific metabolic activity of ripening bacteria quantified by real-time reverse transcription PCR throughout Emmental cheese manufactureHélène Falentin
INRA, UMR 1253, Science et Technologie du Lait et de l Oeuf, F 35000, Rennes, France
Int J Food Microbiol 144:10-9. 2010..to assess the metabolic activity and the stress level of the two species used as ripening cultures in Emmental cheese manufacture, Propionibacterium freudenreichii and Lactobacillus paracasei...
- Artisanal and experimental Pecorino Siciliano cheese: microbial dynamics during manufacture assessed by culturing and PCR-DGGE analysesCinzia L Randazzo
DOFATA Sezione Tecnologie Agroalimentari, University of Catania, Via Santa Sofia 98, 95123 Catania, Italy
Int J Food Microbiol 109:1-8. 2006..The bacterial diversity and dynamics of the different cheese types were evaluated both by culturing and characterisation of isolates, and a culture-independent approach based ..
- Bioavailability of vitamin D from fortified process cheese and effects on vitamin D status in the elderlyJ L Johnson
Dairy Science Department, South Dakota State University, Brookings, 57007, USA
J Dairy Sci 88:2295-301. 2005We conducted 2 studies to determine the effect of vitamin D-fortified cheese on vitamin D status and the bioavailability of vitamin D in cheese...
- Monitoring bacterial communities in raw milk and cheese by culture-dependent and -independent 16S rRNA gene-based analysesCeline Delbes
INRA, Unité de Recherches Fromagères, 36 rue de Salers, F 15000 Aurillac, France
Appl Environ Microbiol 73:1882-91. 2007The diversity and dynamics of bacterial populations in Saint-Nectaire, a raw-milk, semihard cheese, were investigated using a dual culture-dependent and direct molecular approach combining single-strand conformation polymorphism (SSCP) ..
- Dietary cheese whey protein protects rats against mild dextran sulfate sodium-induced colitis: role of mucin and microbiotaR C Sprong
NIZO Food Research, Department of Health and Safety, Ede, 6700 BA, The Netherlands
J Dairy Sci 93:1364-71. 2010..Unlike casein, cheese whey protein is rich in these amino acids...
- Ammonia production and its possible role as a mediator of communication for Debaryomyces hansenii and other cheese-relevant yeast speciesK Gori
Department of Food Science, Food Microbiology, The Faculty of Life Sciences, University of Copenhagen, Rolighedsvej 30, DK 1958 Frederiksberg C, Denmark
J Dairy Sci 90:5032-41. 2007..cerevisiae, Yarrowia lipolytica, and Geotrichum candidum was determined on glycerol medium (GM) agar and cheese agar. The ammonia production was found to vary, especially among yeast species, but also within strains of D...
- Application of Single Strand Conformation Polymorphism --PCR method for distinguishing cheese bacterial communities that inhibit Listeria monocytogenesM Saubusse
Unité de Recherches Fromagères URF 545, INRA, F 15000 Aurillac, France
Int J Food Microbiol 116:126-35. 2007..For this purpose, (i) isolates from the most inhibitory cheese ecosystem were identified and their ability to produce anti-Listeria substances was determined, (ii) bacterial ..
- Formation of biogenic amines in raw milk Hispánico cheese manufactured with proteinases and different levels of starter cultureE Fernandez-Garcia
Departamento de Tecnologia de Alimentos, INIA, Madrid, Spain
J Food Prot 63:1551-5. 2000..were used to accelerate the ripening process of raw cow's milk Hispánico cheese, a semihard variety. Two levels (0.1% and 1%) of a commercial starter culture containing Lactococcus lactis subsp...
- The capacity of Enterobacteriaceae species to produce biogenic amines in cheeseM Marino
Department of Food Science, University of Udine via Marangoni, Italy
Lett Appl Microbiol 31:169-73. 2000The amino acid decarboxylating activity and production of biogenic amines by 104 cheese-associated Enterobacteriaceae species (58 Enterobacter, 18 Serratia, eight Escherichia, seven Hafnia, six Arizona, four Citrobacter and three ..
- Staphylococcus equorum subsp. linens, subsp. nov., a starter culture component for surface ripened semi-hard cheesesRaymond B Place
Laboratory of Food Microbiology, Institute of Food Science and Nutrition, Swiss Federal Institute of Technology ETH, Zurich, Switzerland
Syst Appl Microbiol 26:30-7. 2003..staphylococcal strains, RP29T and RP33, were isolated from the main microflora of a surface ripened Swiss mountain cheese made from raw milk...
- Persistence of Mycobacterium paratuberculosis during manufacture and ripening of cheddar cheeseJ A Donaghy
Agriculture, Food and Environmental Science Division Food Microbiology Branch, Department of Agriculture and Rural Development for N Ireland, Newforge Lane, Belfast BT9 5PX, N Ireland, United Kingdom
Appl Environ Microbiol 70:4899-905. 2004..The survival of M. paratuberculosis cells was monitored over a 27-week ripening period by plating homogenized cheese samples onto HEYM agar medium supplemented with the antibiotics vancomycin, amphotericin B, and nalidixic acid ..
- CSHL 2010 Conference on Molecular Genetics and Bacteria & PhagesDavid J Stewart; Fiscal Year: 2010..Humans have evolved robust immunity to live alongside many bacteria, and indeed to use bacteria in processes from cheese-making to biotechnology, but under adverse conditions, bacteria are responsible for many important infectious ..
- 2012 CSHL Bacteria &Phages ConferenceDavid J Stewart; Fiscal Year: 2012..Humans have evolved robust immunity to live alongside many bacteria, and indeed to use bacteria in processes from cheese-making to biotechnology, but under adverse conditions, bacteria are responsible for many important infectious ..
- Using Drosophila as a model to understand TDP-43 function in ALSDavid B Morton; Fiscal Year: 2012..We have identified a genetic interaction between TBPH/TDP-43 and another neurodegeneration gene, named swiss cheese (sws), which suggests that sws is required for the toxic properties of TDP-43...
- New Insights into Motor Neuron DiseaseJohn K Fink; Fiscal Year: 2013..MND);Neuropathy Target Esterase (NTE), Organophosphorous: OP;cyclic AMP dependent protein kinase (PKA);Swiss Cheese protein (SWS);sws = swiss cheese gene and Drosophila mutant strain...
- Decreasing Calories, Fat & Sodium in Restaurant Meals for Widespread Industry AdoEsther P Hill; Fiscal Year: 2010..approach proposed here seeks to test the feasibility of modifying standard restaurant recipes to include less cheese, oil, butter, mayonnaise, salad dressings, etc...
- Phase 2 Study of Glycomacropeptide vs. Amino Acid Diet for the Management of PKUDenise M Ney; Fiscal Year: 2013..e., maternal PKU. Glycomacropeptide (GMP), an intact protein produced during cheese making, is uniquely suited to a low-phe diet because it is the only known dietary protein that contains minimal ..
- SWS/NTE function in neurodegeneration and axonopathyDoris Kretzschmar; Fiscal Year: 2013..basic mechanisms underlying axonopathy and progressive neurodegeneration that are caused by mutations in the swiss cheese (sws) gene...
- Neural organization of odor coding in human piriform cortexJay A Gottfried; Fiscal Year: 2010..Why does one volatile organic compound "smell" like chocolate, and another like cheese? There has been little systematic research to address these questions...
- Rapid Material PerceptionRuth Rosenholtz; Fiscal Year: 2010..Examples are in navigation (Am I about to step on an icy patch?), eating (Is this cream cheese moldy?), mate selection (Does my date have healthy looking skin?), and medical diagnosis (Is this a suspicious ..
- Decreasing calories, fat and sodium in restaurant meals for widespread industry aEsther P Hill; Fiscal Year: 2013..approach proposed here seeks to test the feasibility of modifying standard restaurant recipes to include less cheese, oil, butter, mayonnaise, salad dressings, etc...
- Sun Valley Workshop on Skeletal BiologyDavid B Burr; Fiscal Year: 2010..A Plenary lecture by Dr. Mitchell Schaffler on Sunday is followed by a poster session and wine and cheese reception...
- Food Inspection InnovationHECTOR F GONZALEZ; Fiscal Year: 2013..on passive inspections we find illegal food products that are either made in homes or brought from Mexico (cheese and candy products) ...
- Sun Valley Workshop on Skeletal BiologyDavid Burr; Fiscal Year: 2004..A Plenary session on the first evening is followed by a poster session and wine and cheese reception. An Advisory Panel is formed of session chairs...
- Signaling Mechanisms in Drosophila Neural DevelopmentKai Zinn; Fiscal Year: 2007This proposal concerns spastin and blue cheese beached (bchs), two genes identified in screens we conducted for genes involved in motor axon guidance and synaptogenesis in Drosophila larvae...
- Sun Valley Workshop on Skeletal BiologyDavid Burr; Fiscal Year: 2007..A Plenary lecture by Dr. David Baylink on the first evening is followed by a poster session and wine and cheese reception. There are plans to advertise and distribute a summary of the workshop, partly using Web-based resources...
- Sun Valley Workshop on Skeletal BiologyDavid Burr; Fiscal Year: 2009..A Plenary lecture by Dr. Graham Russell on Sunday is followed by a poster session and wine and cheese reception...
- Developing Probiotics as Foods and Drugs - Scientific and Regulatory ChallengesPatricia Hibberd; Fiscal Year: 2006..Foods containing probiotic organisms include: milk, buttermilks, yogurt, infant formulas, fruit drinks, cheese, sour-dough, and various forms of fermented whey- based drinks...
- Sun Valley Workshop on Skeletal BiologyDavid Burr; Fiscal Year: 2005..A Plenary by Dr. John Currey on the first evening is followed by a poster session and wine and cheese reception. An Advisory Panel is formed of session chairs...
- Sun Valley Workshop on Skeletal BiologyDavid Burr; Fiscal Year: 2006..A Plenary lecture by Dr. Lynda Bonewald on the first evening is followed by a poster session and wine and cheese reception. There are plans to advertise and distribute a summary of the workshop, partly using Web-based resources...
- 1991 TESTIS WORKSHOPBernard Robaire; Fiscal Year: 1991..Two poster sessions that will be given in conjunction with wine and cheese sessions will allow all participants to present voluntary contributions of their most recent research findings.
- Ribonucleotide monophosphates and umami tasteEugene Delay; Fiscal Year: 2003..Monosodium glutamate (MSG) is a naturally occurring amino acid present in many protein-rich foods such as meats, cheese, and some vegetables...
- MENSTRUAL CYCLICITY AND PHYSICAL ACTIVITY--ROLE OF DIETAnn Snyder; Fiscal Year: 1991..will then be randomly selected and will consume a vegetarian diet (no animal products except for small amounts of cheese and milk) for three consecutive months, while the other half of the subjects will maintain their regular dietary ..
- PHENCYCLIDINE EFFECTS ON CNS AND MEMORY FUNCTIONSRAYMOND KESNER; Fiscal Year: 1992..memory procedure, b) learning and memory for a specific spatial location within an open but limited space using a cheese board (dry land version of Morris' water maze) task, c) memory for temporal order of a list of spatial locations, ..
- Benefits & hazards of ketogenic low carbohydrate dietsNjeri Karanja; Fiscal Year: 2002..The public favors these diets because they include popular energy-rich foods like meat and cheese while at the same time promising to produce rapid weight loss...
- Role of NTE in neuron-glia interactions in developmentJoAnn Gensert; Fiscal Year: 2003..Errant expression of the NTE gene (called Swiss Cheese, sws) in Drosophila leads to aberrations in axon wrapping by glia, decreased glial cell number and neuronal cell ..
- CARBONATED DIARY CALCIUM SOFT DRINKBRUCE SCHRODER; Fiscal Year: 1999..will address several technical issues relating to the utilization of acid whey, a by-product of the cottage cheese making process, to produce the dairy soft drink...
- Food Preferences of Ethnic Minority PreschoolersTheresa Nicklas; Fiscal Year: 2003....
- A BEHAVIORAL ECONOMIC APPROACH TO CHILDHOOD OBESITYLeonard Epstein; Fiscal Year: 2005..This study will yield important information on new ways to treat pediatric obesity, minimizing dietary restriction and maximizing children learning healthier eating habits. ..
- Habituation to food in childrenLeonard Epstein; Fiscal Year: 2009..These studies are designed to understand how individual differences in habituation may be an important factor that differentiates overweight and non-overweight youth. ..
- Getting a Head Start on Healthier Eating HabitsTheresa Nicklas; Fiscal Year: 2006..g., role modeling, encouragement, repeated exposure) that would be used to reinforce the impact of the FJV commercials on children's FJV preferences and consumption in an ensuing R01 grant. ..
- The CIA (Children in Action) ProgramTheresa Nicklas; Fiscal Year: 2008..unreadable] [unreadable] [unreadable] [unreadable]..
- EFFECTS OF CHANGING SEDENTARY BEHAVIOR IN OBESE CHILDRENLeonard Epstein; Fiscal Year: 2008..Developing a better understanding of why obese youth increase physical activity or decrease energy intake when sedentary behaviors are reduced is important for the treatment of pediatric obesity. [unreadable] [unreadable] [unreadable]..
- A device containing immobilized chelator to remove aluminum from TPN solutionsRobert Yokel; Fiscal Year: 2008..unreadable] [unreadable] [unreadable]..
- Food reinforcement-genotype interactions and eatingLeonard H Epstein; Fiscal Year: 2010..The findings are relevant to a greater understanding of behavioral and genetic factors related to obesity, as well as providing ideas that may be relevant for treatment interventions for those high in food reinforcement. ..
- Aluminum bioavailability from foodsRobert Yokel; Fiscal Year: 2004..Foods to be produced are a baked good and a processed cheese, in which 26Al will be incorporated during food production, and spinach and tea, in which 26Al will be ..
- Predictors of Children's Serving Sizes & Mealtime IntakeTheresa Nicklas; Fiscal Year: 2007..Understanding what influences the portion sizes of energy dense foods and FV will provide insight on intervention strategies for decreasing excessive intake of energy dense foods and increasing FV intake early in childhood. ..
- Modifying the home T.V. watching environmentLeonard Epstein; Fiscal Year: 2005..abstract_text> ..
- Spatial epidemiology of diabetes in the SEARCH for Diabetes in Youth StudyANGELA LIESE; Fiscal Year: 2009..This effort may provide novel leads for subsequent etiologic studies of pediatric diabetes and will assist health care planners in identifying geographic areas in particular need of health services resources. ..
- WHO MULTICENTER GROWTH REFERENCE STUDY: U.S. SITEKathryn Dewey; Fiscal Year: 2002..The data will be pooled by WHO to create a new growth reference, applicable to all infants and children internationally. ..
- Magnesium Deficiency: Global Gene Expression StudyPATRICK SCHULTHEIS; Fiscal Year: 2002..This combination of techniques should lead to the identification of all genes that are differentially expressed during magnesium deficiency. ..
- Plant-Based Dietry Intervention in Type 2 DiabetesNeal Barnard; Fiscal Year: 2004..Glycosylated hemoglobin, insulin concentrations, 24-hour urinary albumin, body weight, blood pressure, serum lipids, and related cardiovascular risk factors will be measured at baseline, 22 weeks, and 74 weeks. ..
- NURSE-MANAGED BP TELEMONITORING WITH AFRICAN AMERICANSNancy Artinian; Fiscal Year: 2004..Analysis will include a general mixed linear model approach to repeated measures MANOVA and structural equation growth curve modeling. ..
- GRAMMATICAL MORPHOLOGY IN SPECIFIC LANGUAGE IMPAIRMENTLaurence Leonard; Fiscal Year: 2004..abstract_text> ..
- Development of Genetic Tools for Clostridium botulinumEric Johnson; Fiscal Year: 2005..abstract_text> ..
- Characterization of the P5 Subfamily of P-type Transport ATPases in MicePATRICK SCHULTHEIS; Fiscal Year: 2007..unreadable] [unreadable] [unreadable]..
- MECHANISMS OF CURRENT MODULATION IN CARDIAC MYOCYTESDAVID GADSBY; Fiscal Year: 2007..CFTR channels[unreadable] thus offer an opportunity, unprecedented in biology, to examine individual[unreadable] ATP hydrolysis cycles in a single protein molecule, in its natural[unreadable] environment, in real time.[unreadable]..
- MORPHOLOGICAL DEFICITS IN SPECIFIC LANGUAGE IMPAIRMENTLaurence Leonard; Fiscal Year: 2007..Such a finding could lead to a uniform theory of how language impairment might develop and persist among children acquiring English. ..
- Dietary Control of PKU with Glycomacropeptide from WheyDenise Ney; Fiscal Year: 2007..Glycomacropeptide (GMP) from cheese whey is uniquely suited to the PKU diet as it is the only known dietary protein that is naturally free of phe...
- Global Mechanisms of Bacteriocin Resistance in ListeriaKurt Miller; Fiscal Year: 2007..The research ultimately will lead to better methods for prevention of food contamination and disease caused by the deadly pathogen, Listeria monocytogenes. [unreadable] [unreadable] [unreadable]..
- Addressing Fear of Food in Anorexia NervosaJoanna Steinglass; Fiscal Year: 2009..This grant proposes a new and innovative treatment for patients with anorexia nervosa, which if successful, will reduce this high relapse rate and could have implications for acute treatment of anorexia nervosa, as well. ..
- DEVELOPMENTAL PSYCHOBIOLOGY OF AFFECT IN INFANTSELLIOTT BLASS; Fiscal Year: 2002..It makes significant empirical contributions to what infants can and do learn during nursing and its biological significance. ..
- Parenteral Nutrition: Intestinal Metabolism/AdaptationDenise Ney; Fiscal Year: 2009..New therapies would reduce health care costs and improve well-being for approximately 30,000 Americans with SBS. ..
- Reducing snack food variety during obesity treatmentHollie Raynor; Fiscal Year: 2009..This will be the first investigation to examine methods of manipulating dietary variety that can be adhered to over time and that influence intake, weight loss, and weight loss maintenance. ..
- Food Rheology and Feeding in Lean and Obese HumansRichard Mattes; Fiscal Year: 2007..abstract_text> ..
- HEDONICS AND DIETARY INTAKE OF FATRichard Mattes; Fiscal Year: 2008..This will be explored through stable isotope tracer studies for Aim 3. The proposed work will hold important public health, clinical, commercial and basic biological implications. [unreadable] [unreadable]..