Molecular approaches to analysing the microbial composition of raw milk and raw milk cheese

被引：159

作者：

Quigley, Lisa ^{[1
,2
]}

O'Sullivan, Orla ^{[1
]}

Beresford, Tom P. ^{[2
]}

Ross, R. Paul ^{[1
,3
]}

Fitzgerald, Gerald F. ^{[2
,3
]}

Cotter, Paul D. ^{[1
,3
]}

机构：

[1] TEAGASC, Moorepk Food Res Ctr, Cork, Ireland

[2] Univ Coll Cork, Dept Microbiol, Cork, Ireland

[3] Alimentary Pharmabiot Ctr, Cork, Ireland

来源：

INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY | 2011年 / 150卷 / 2-3期

关键词：

Raw milk/cheese; Microbial composition; Culture-independent microbiology; LACTIC-ACID BACTERIA; STRAND CONFORMATION POLYMORPHISM; AVIUM SUBSPECIES PARATUBERCULOSIS; DETECT STAPHYLOCOCCUS-AUREUS; CULTURE-INDEPENDENT METHODS; BUFFALO MOZZARELLA CHEESE; NATURAL WHEY CULTURES; TEMPORAL TEMPERATURE; REGISTERED DESIGNATION; CASTELMAGNO PDO;

D O I：

10.1016/j.ijfoodmicro.2011.08.001

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

The availability and application of culture-independent tools that enable a detailed investigation of the microbiota and microbial biodiversity of food systems has had a major impact on food microbiology. This review focuses on the application of DNA-based technologies, such as denaturing gradient gel electrophoresis (DGGE), temporal temperature gradient gel electrophoresis (TTGE), single stranded conformation polymorphisms (SSCP), the polymerase chain reaction (PCR) and others, to investigate the diversity, dynamics and identity of microbes in dairy products from raw milk. 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. (C) 2011 Elsevier B.V. All rights reserved.

引用

页码：81 / 94

页数：14

共 50 条

[21] Labeling of Raw milk cheese for bulk Dispensing
Sandmeier, Barbara
Schulze, Gesine
JOURNAL FUR VERBRAUCHERSCHUTZ UND LEBENSMITTELSICHERHEIT-JOURNAL OF CONSUMER PROTECTION AND FOOD SAFETY, 2011, 6 : 155 - 156
[22] Microbial quality of raw horse milk
Hazeleger, Wilma C.
Beumer, Rijkelt R.
INTERNATIONAL DAIRY JOURNAL, 2016, 63 : 59 - 61
[23] Determination of various microbiological parameters in raw milk and raw milk cheese produced by bio-farms
Zweifel, C
Rusch, M
Corti, S
Stephan, R
ARCHIV FUR LEBENSMITTELHYGIENE, 2006, 57 (01): : 13 - 16
[24] Factors moderating Listeria monocytogenes growth in raw milk and in soft cheese made from raw milk
Gay, M
Amgar, A
LAIT, 2005, 85 (03): : 153 - 170
[25] Prevalence and pathogenic potential of Escherichia coli isolates from raw milk and raw milk cheese in Egypt
Ombarak, Rabee A.
Hinenoya, Atsushi
Awasthi, Sharda Prasad
Iguchi, Atsushi
Shima, Ayaka
Elbagory, Abdel-Rahman M.
Yamasaki, Shinji
INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY, 2016, 221 : 69 - 76
[26] Seasonal influence on the microbial profile of Chihuahua cheese manufactured from raw milk
Sanchez-Gamboa, Cristina
Hicks-Perez, Liliana
Gutierrez-Mendez, Nestor
Heredia, Norma
Garcia, Santos
Nevarez-Moorillon, Guadalupe V.
INTERNATIONAL JOURNAL OF DAIRY TECHNOLOGY, 2018, 71 : 81 - 89
[27] Effects of composition on raw milk viscosity
Rohm, H
Muller, A
HendMilnera, I
MILCHWISSENSCHAFT-MILK SCIENCE INTERNATIONAL, 1996, 51 (05): : 259 - 261
[28] Microbial Profile Antibacterial Properties and Chemical Composition of Raw Donkey Milk
Massouras, Theofilos
Bitsi, Nefeli
Paramithiotis, Spiros
Manolopoulou, Eugenia
Drosinos, Eleftherios H.
Triantaphyllopoulos, Kostas A.
ANIMALS, 2020, 10 (11): : 1 - 12
[29] A PCR method for detection of bifidobacteria in raw milk and raw milk cheese: comparison with culture-based methods
Delcenserie, V
Bechoux, N
China, B
Daube, G
Gavini, F
JOURNAL OF MICROBIOLOGICAL METHODS, 2005, 61 (01) : 55 - 67
[30] Can raw milk cheese and pasteurised milk cheese coexist? Unthinkable or never really considered?
Christine de Sainte Marie
Mariagiulia Mariani
Morgane Millet
Claire Cerdan
François Casabianca
Review of Agricultural, Food and Environmental Studies, 2020, 101 (2-3) : 287 - 309

← 1 2 3 4 5 →