Here, we report the draft genome sequence of Corynebacterium variabile Mu292, which was originally isolated from the surface of Munster, a French smear-ripened cheese. This genome investigation will improve our knowledge on the molecular determinants potentially involved in the adaptation of this strain during the Munster-type cheese manufacturing process.

Seventy-three billion chicken eggs are produced annually in the United States. However, less than 0.1% of these eggs are exported. Increasing the shelf-life of eggs may increase export sales. The goal of this research was to determine whether food-grade coatings on eggs may extend shelf-life under refrigerated storage. Four food-grade coatings were selected: paraffin wax, mineral oil, soy prote...

BACKGROUND In the present study, the detection of anthelmintic resistance to triclabendazole (TCBZ) in sheep infected by Fasciola hepatica was studied using an egg hatch assay (EHA). F. hepatica eggs were recovered from bile and faeces of infected animals by isolates with different grade of anthelmintic resistance to TCBZ: i) a resistant isolate (RT); ii) a susceptible isolate (ST); iii) natura...

Surface-ripened cheeses are matured by means of manual or mechanical technologies posing a risk of cross-contamination, if any cheeses are contaminated with Listeria monocytogenes. In predictive microbiology, primary models are used to describe microbial responses, such as growth rate over time and secondary models explain how those responses change with environmental factors. In this way, prim...

this study was conducted to determine the effects of increasing lighting after peak production on eggs production and hatchable eggs in broiler breeder hubbard f15. in this research we used from 4 growing saloons, that in per saloons were 5250 hubbards broiler breeder hens. in this experiment we used by line design way of glm for analysed data, that we considered the effects of two parameters, ...

A novel slow-growing, obligatory heterofermentative, nonstarter lactic acid bacterium (NSLAB), Lactobacillus wasatchensis WDC04, was studied for growth and gas production in Cheddar-style cheese made using Streptococcus thermophilus as the starter culture. Cheesemaking trials were conducted using S. thermophilus alone or in combination with Lb. wasatchensis deliberately added to cheese milk at ...