Lysozyme (LZ) is used in several cheese varieties to prevent late blowing which results from fermentation of lactate by Clostridium tyrobutyricum. Side effects of LZ on lactic acid bacteria population and free amino acid pattern were studied in 16 raw-milk hard cheeses produced in eight parallel cheese makings conducted at four different dairies using the same milk with (LZ+) or without (LZ-) a...

The food chain has been recognized as one of the key routes of transmission of antibiotic resistance from animal to human bacterial populations. The increasing numbers of reports on the presence of antibiotic resistance in food grade bacteria are indicative of an important public health problem globally. There is an urgent need to limit the spread of resistance genes within food grade bacteria,...

Lactic acid bacteria (LAB) are Gram positive, non-spore forming, Catalase negative, acid tolerant, fastidious, non-motile and facultative anaerobic friendly gut bacteria. They constitute heterogeneous group of industrially important bacteria. In food industries, they used as preservative, acidulant and flavouring agents by the virtue of their probiotic traits. They are also in use as starter cu...

The objective of this study was to identify Acinetobacter in a traditional cheese from west Azarbaijan, Iran, and to study the lipolytic and proteolytic activities of these bacteria in ripening of white brine cheese. Acinetobacter is a gram negative bacteria which can be found in different sources as dairy products. Lypolysis and proteolysis characteristic of this bacteria and...

Escherichia coli O157:H7 is a major foodborne pathogen that causes severe disease in humans. Survival of E. coli O157:H7 during processing and storage of white brined cheese was investigated. Cheeses were prepared using pasteurized milk inoculated with a 4 strain E. coli O157:H7 cocktail (7 log(10) CFU/g) with or without yogurt starter culture (Lactobacillus delbrueckii ssp. bulgaricus and Stre...

Background: Antimicrobial resistance (AMR) in bacteria is an increasing health concern. The spread of AMR bacteria (AMRB) between animals and humans via the food chain and the exchange of AMR genes requires holistic approaches for risk mitigation. The AMRB exposure of humans via food is currently only poorly understood leaving an important gap for intervention design. Method: This study aimed t...