Results 11 to 20 of about 3,225,264 (306)

The water footprint of Irish meat and dairy products [PDF]

, 2012
The water consumption of a range of dairy and beef production systems was estimated for four locations in Ireland using the Cranfield Life Cycle Assessment (LCA) systems model. This included direct water consumption (for drinking, washing, cleaning, etc.)
Hess, Tim M., Williams, Adrian, Chatterton, Julia   +2 more
core   +7 more sources

Role of Bifidobacteria on Infant Health

Microorganisms, 2021
Bifidobacteria are among the predominant microorganisms during infancy, being a dominant microbial group in the healthy breastfed infant and playing a crucial role in newborns and infant development.
Silvia Saturio, Alicja M. Nogacka, Guadalupe M. Alvarado-Jasso, Nuria Salazar, Clara G. de los Reyes-Gavilán, Miguel Gueimonde, Silvia Arboleya   +6 more
doaj   +1 more source

Sensorial, cultural and volatile properties of milk, dairy powders, yoghurt and butter: A review [PDF]

, 2022
peer-reviewedCountries with an established dairy tradition consume milk, milk powder, yoghurt and butter directly or as an ingredient; however, in countries without this tradition the lack of familiarity and unknown expectations can be challenging to ...
O'Sullivan, Maurice G, Kieran N Kilcawley, Cheng, Zeng, Joseph P Kerry, Kilcawley, Kieran N, Maurice G O'Sullivan, Kerry, Joseph P, Zeng Cheng, Miao, Song, Song Miao   +9 more
core   +1 more source

Assessment of the Spoilage Microbiota during Refrigerated (4 °C) Vacuum-Packed Storage of Fresh Greek Anthotyros Whey Cheese without or with a Crude Enterocin A-B-P-Containing Extract

Foods, 2021
Although fresh whey cheeses are prone to rapid deterioration, mainly by psychrotrophic Gram-negative bacteria and lactic acid bacteria (LAB), data on the specific spoilage species in traditional Greek whey cheeses are scarce.
Nikoletta Sameli, Eleni Sioziou, Loulouda Bosnea, Athanasia Kakouri, John Samelis   +4 more
doaj   +1 more source

Changes in chemical composition, structural and functional microbiome during alfalfa (Medicago sativa) ensilage with Lactobacillus plantarum PS-8

Animal Nutrition, 2022
Improving silage production by adding exogenous microorganisms not only maximizes nutrient preservation, but also extends product shelf life. Herein, changes in the quality and quantity of Lactobacillus plantarum PS-8 (PS-8) -inoculated alfalfa (Medicago
Lijun You, Weichen Bao, Caiqing Yao, Feiyan Zhao, Hao Jin, Weiqiang Huang, Bohai Li, Lai-Yu Kwok, Wenjun Liu   +8 more
doaj   +1 more source

Genetic characteristics of three sheep breeds in southern Russia: Comparison based on genome analysis [PDF]

Iraqi Journal of Veterinary Sciences
The importance of the present study is contributing to a deeper understanding of the mechanisms and patterns of the genetic structure of sheep populations developed in specific agroecological conditions in the south of Russia in the evolution ...
Ivan F. Gorlov, Marina I. Slozhenkina, Elena Y. Anisimova, Ekaterina V. Karpenko, Dmitriy V. Nikolaev, Igor V. Tserenov, Artur E. Gishlarkaev   +6 more
doaj   +1 more source

Genome-level comparisons provide insight into the phylogeny and metabolic diversity of species within the genus Lactococcus

BMC Microbiology, 2017
Background The genomic diversity of different species within the genus Lactococcus and the relationships between genomic differentiation and environmental factors remain unclear.
Jie Yu, Yuqin Song, Yan Ren, Yanting Qing, Wenjun Liu, Zhihong Sun   +5 more
doaj   +1 more source

Review: Biofilm as a major factor in contamination of milk and dairy products with thermoduric bacteria

Agraarteadus, 2017
The primary source of thermoduric bacteria for contamination of milk and dairy products is raw milk. Contamination sources of raw milk are the surface of udder, milking-, cooling- and storage equipments.
Priit Elias, Epp Songisepp, Andre Veskioja, Kadi Rammul   +3 more
doaj   +1 more source

Resistance to bacteriocin Lcn972 improves oxygen tolerance of Lactococcus lactis IPLA947 without compromising its performance as a dairy starter

BMC Microbiology, 2018
Background Lactococcus lactis is the main component of the mesophilic starters used in cheese manufacture. The success of milk fermentation relies on the viability and metabolic activity of the starter bacteria.
María Jesús López-González, Ana Belén Campelo, Antonia Picon, Ana Rodríguez, Beatriz Martínez   +4 more
doaj   +1 more source

Yeasts in dairy products [PDF]

Journal of Applied Bacteriology, 1990
This review focuses attention on the occurrence and importance of Yeasts in dairy products, highlighting their involvement in the spoilage of some products and their beneficial role in the fermentation of others.
openaire   +2 more sources