Anaerobic Bacteria in Dairy Products

Bacteria in Dairy Products in Baggage of Incoming Travelers, Brazil

Emerging Infectious Diseases • www.cdc.gov/eid • Vol. 20, No. 11, November 2014 1933 to low concentrations of rifampin. To confirm that this effect was a result of persistence rather than generation of resistant mutants, we transferred the colonies growing after transient rifampin exposure of Beijing strain 1585 to a medium containing 8 mg/L rifampin. Their growth was completely inhibited, and ...

Utilization of bacteriocin-producing bacteria in dairy products

Lactic acid bacteria have been used since ancient times for food preparation and for bio-conservation by fermentation. Selected strains are capable of producing antimicrobial peptides bacteriocins, which can be natural preservatives, especially in products with short shelf lives. The present study is focused on inhibitory effects of the bacteriocin-producing bacteria strains Enterococcus faeciu...

Cell Viability and Functionality of Probiotic Bacteria in Dairy Products

Probiotic bacteria, according to the definition adopted by the World Health Organization in 2002, are live microorganisms, which when administered in adequate amounts confer a health benefit to the host. Recent studies show that the same probiotic strain produced and/or preserved under different storage conditions, may present different responses regarding their susceptibility to the adverse co...

Psychrotrophic bacteria and milk and dairy products quality

The characteristics of microbial populations in raw milk at the time of processing has a significant influence on shelf life, organoleptic quality, spoilage and yields of the raw milk, processed milk as well as on the other dairy products. Unfortunately, cold and extended storage of raw milk, as a common practice in dairy sector today, favour the growth of psychrotrophic bacteria. Therefore, th...

Dairy Manure Anaerobic Digesters