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Thematische Bibliographien / Dairy microbiology / Zeitschriftenartikel

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Zeitschriftenartikel zum Thema „Dairy microbiology“

Autor: Grafiati

Veröffentlicht am 4. Juni 2021

Zuletzt aktualisiert am 25. Juli 2025

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1

Messer, James W. "Dairy Microbiology." Journal of AOAC INTERNATIONAL 71, no. 1 (1988): 102. http://dx.doi.org/10.1093/jaoac/71.1.102.

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2

Messer, James W. "Dairy Microbiology." Journal of AOAC INTERNATIONAL 72, no. 1 (1989): 101. http://dx.doi.org/10.1093/jaoac/72.1.101a.

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3

Jelen, P. "Applied dairy microbiology." International Dairy Journal 10, no. 8 (2000): 586. http://dx.doi.org/10.1016/s0958-6946(00)00079-0.

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4

Bishop, J. Russell. "Food Microbiology—Dairy." Journal of AOAC INTERNATIONAL 75, no. 1 (1992): 128. http://dx.doi.org/10.1093/jaoac/75.1.128a.

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5

Bishop, J. Russell. "Food Microbiology—Dairy." Journal of AOAC INTERNATIONAL 76, no. 1 (1993): 153–54. http://dx.doi.org/10.1093/jaoac/76.1.153.

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6

Bishop, J. Russell. "Food Microbiology (Dairy)." Journal of AOAC INTERNATIONAL 77, no. 1 (1994): 186–87. http://dx.doi.org/10.1093/jaoac/77.1.186a.

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7

Bishop, J. Russell. "Food Microbiology—Dairy." Journal of AOAC INTERNATIONAL 78, no. 1 (1995): 181–82. http://dx.doi.org/10.1093/jaoac/78.1.181.

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8

Bishop, J. Russell. "Food Microbiology–Dairy." Journal of AOAC INTERNATIONAL 79, no. 1 (1996): 253–54. http://dx.doi.org/10.1093/jaoac/79.1.253.

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9

Tatini, Sita R. "Food Microbiology-Dairy." Journal of AOAC INTERNATIONAL 81, no. 1 (1998): 191–92. http://dx.doi.org/10.1093/jaoac/81.1.191.

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10

Tzora, Athina. "Food Microbiology: Dairy Products’ Microbiota." Applied Sciences 13, no. 22 (2023): 12111. http://dx.doi.org/10.3390/app132212111.

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11

Andrews, Wallace H. "Committee on Microbiology and Extraneous Materials: Food Microbiology—Non-Dairy." Journal of AOAC INTERNATIONAL 84, no. 1 (2001): 243–50. http://dx.doi.org/10.1093/jaoac/84.1.243.

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12

Hammak, Thomas S., and Wallace H. Andrews. "Committee on Microbiology and Extraneous Materials: Food Microbiology—Non-Dairy." Journal of AOAC INTERNATIONAL 85, no. 1 (2002): 262–69. http://dx.doi.org/10.1093/jaoac/85.1.262.

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13

Andrews, Wallace H. "Committee on Microbiology and Extraneous Materials: Food Microbiology–Non-Dairy." Journal of AOAC INTERNATIONAL 86, no. 1 (2003): 154–59. http://dx.doi.org/10.1093/jaoac/86.1.154.

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14

Vasavada, Purnendu C. "Rapid Methods and Automation in Dairy Microbiology." Journal of Dairy Science 76, no. 10 (1993): 3101–13. http://dx.doi.org/10.3168/jds.s0022-0302(93)77649-3.

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15

Andrews, Wallace H., Thomas S. Hammack, and Stephen F. Tomasino. "Committee on Microbiology and Extraneous Materials: Food Microbiology, Non-Dairy: Efficacy Testing of Disinfectants." Journal of AOAC INTERNATIONAL 88, no. 1 (2005): 346–58. http://dx.doi.org/10.1093/jaoac/88.1.346.

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16

Andrews, Wallace H. "Committee onMicrobiology and Extraneous Materials: Food Microbiology, Non-Dairy." Journal of AOAC INTERNATIONAL 87, no. 1 (2004): 296–302. http://dx.doi.org/10.1093/jaoac/87.1.296.

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17

Macori, Guerrino, and Paul D. Cotter. "Novel insights into the microbiology of fermented dairy foods." Current Opinion in Biotechnology 49 (February 2018): 172–78. http://dx.doi.org/10.1016/j.copbio.2017.09.002.

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18

Boyer, Mickaël, and Jérôme Combrisson. "Analytical opportunities of quantitative polymerase chain reaction in dairy microbiology." International Dairy Journal 30, no. 1 (2013): 45–52. http://dx.doi.org/10.1016/j.idairyj.2012.11.008.

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19

Brüssow, Harald. "Phages of Dairy Bacteria." Annual Review of Microbiology 55, no. 1 (2001): 283–303. http://dx.doi.org/10.1146/annurev.micro.55.1.283.

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20

Agyei, Dominic, James Owusu-Kwarteng, Fortune Akabanda, and Samuel Akomea-Frempong. "Indigenous African fermented dairy products: Processing technology, microbiology and health benefits." Critical Reviews in Food Science and Nutrition 60, no. 6 (2019): 991–1006. http://dx.doi.org/10.1080/10408398.2018.1555133.

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21

Rowe, Michael T. "Predictive microbiology: Uses for assessing quality and safety of dairy products." Journal of Industrial Microbiology 12, no. 3-5 (1993): 330–36. http://dx.doi.org/10.1007/bf01584210.

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22

Fleet, G. H. "Yeasts in dairy products." Journal of Applied Bacteriology 68, no. 3 (1990): 199–211. http://dx.doi.org/10.1111/j.1365-2672.1990.tb02566.x.

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23

Fegan, Narelle. "Qualitative vs quantitative microbiology." Microbiology Australia 25, no. 3 (2004): 20. http://dx.doi.org/10.1071/ma04320.

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Escherichia coli O157 and Salmonella are food-borne pathogens of importance to the Australian beef and dairy industries. Cattle are a significant reservoir for both of these pathogens and beef has been the source of food-borne outbreaks of both E. coli O157 and Salmonella. The presence of pathogens in cattle can lead to contamination of carcasses during slaughter and products produced from these contaminated carcasses pose a risk to consumers. However, the magnitude of the risk is not clear. Until recently, almost all of the information published on E. coli O157 and Salmonella in cattle has co

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24

Brouillaud-Delattre, Agnes, Murielle Maire, Catherine Collette, Cesar Mattei, and Cecille Lahellec. "Predictive Microbiology of Dairy Products: Influence of Biological Factors Affecting Growth of Listeria monocytogenes." Journal of AOAC INTERNATIONAL 80, no. 4 (1997): 913–19. http://dx.doi.org/10.1093/jaoac/80.4.913.

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Abstract The growth potential of Listeria monocytogenes was evaluated at low temperature in sterilized milk and raw dairy products. Sterilized and raw milk were inoculated with different strains of L. monocytogenes in 2 physiological states and at various contamination levels. Raw cheese was naturally contaminated with Listeria spp. The results suggest that some biological factors influence the growth capacity of L. monocytogenes in dairy products. Significant strain effect was observed at low temperature whatever the growth medium. By contrast, no inoculum effect was observed in the 3 dairy p

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Ruegg, Pamela L. "Realities, Challenges and Benefits of Antimicrobial Stewardship in Dairy Practice in the United States." Microorganisms 10, no. 8 (2022): 1626. http://dx.doi.org/10.3390/microorganisms10081626.

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The use of antimicrobials for the treatment of food-producing animals is increasingly scrutinized and regulated based on concerns about maintaining the efficacy of antimicrobials used to treat important human diseases. Consumers are skeptical about the use of antibiotics in dairy cows, while dairy producers and veterinarians demonstrate ambivalence about maintaining animal welfare with reduced antimicrobial usage. Antimicrobial stewardship refers to proactive actions taken to preserve the efficacy of antimicrobials and emphasizes the prevention of bacterial diseases and use of evidence-based t

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Firkins, J. L., Z. Yu, and M. Morrison. "Ruminal Nitrogen Metabolism: Perspectives for Integration of Microbiology and Nutrition for Dairy." Journal of Dairy Science 90 (June 2007): E1—E16. http://dx.doi.org/10.3168/jds.2006-518.

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27

Ghoddusi, Hamid. "Applied Dairy Microbiology - Edited by Elmer H. Marth and Jame L. Steele." International Journal of Dairy Technology 61, no. 1 (2008): 113–14. http://dx.doi.org/10.1111/j.1471-0307.2008.00349.x.

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28

FU, BIN, PETROS S. TAOUKIS, and THEODORE P. LABUZA. "Predictive Microbiology for Monitoring Spoilage of Dairy Products with Time-Temperature Integrators." Journal of Food Science 56, no. 5 (1991): 1209–15. http://dx.doi.org/10.1111/j.1365-2621.1991.tb04736.x.

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29

Focardi, Silvano. "The Microbiology of Cheese and Dairy Products is a Critical Step in Ensuring Health, Quality and Typicity." Corpus Journal of Dairy and Veterinary Science (CJDVS) 3, no. 3 (2022): 1–9. http://dx.doi.org/10.54026/cjdvs1043.

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Cheese and dairy products require a rigorous observation of the procedures, strictly linked to the different indigenous components, such as the initial raw materials, the process chain, the ripening temperature, the water activity (aw), the pH and the contamination of the environment and operators. Microorganisms are key agents in the transformation of milk and in the subsequent phases which confer typicity and stability to cheese and dairy products. Contamination by pathogenic microorganisms may occur, compromising the safety of the final products. Meanwhile, beneficial microorganisms present

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30

Redding, Laurel, Elizabeth Huang, Jacob Ryave, et al. "Clostridioides difficile on dairy farms and potential risk to dairy farm workers." Anaerobe 69 (June 2021): 102353. http://dx.doi.org/10.1016/j.anaerobe.2021.102353.

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31

Fusieger, Andressa, Mayra Carla Freitas Martins, Rosângela de Freitas, Luís Augusto Nero, and Antônio Fernandes de Carvalho. "Technological properties of Lactococcus lactis subsp. lactis bv. diacetylactis obtained from dairy and non-dairy niches." Brazilian Journal of Microbiology 51, no. 1 (2019): 313–21. http://dx.doi.org/10.1007/s42770-019-00182-3.

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32

Biswas, Tethi, Debasmita Chatterjee, Sinchini Barman, et al. "Cultivable Bacterial Community Analysis of Dairy Activated Sludge for Value Addition to Dairy Wastewater." Microbiology and Biotechnology Letters 47, no. 4 (2019): 585–95. http://dx.doi.org/10.4014/mbl.1901.01014.

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33

ARIMI, SAMUEL M., ELLIOT T. RYSER, TODD J. PRITCHARD, and CATHERINE W. DONNELLY. "Diversity of Listeria Ribotypes Recovered from Dairy Cattle, Silage, and Dairy Processing Environments." Journal of Food Protection 60, no. 7 (1997): 811–16. http://dx.doi.org/10.4315/0362-028x-60.7.811.

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Listeria strains isolated over the past 10 years from farms and dairy processing environments were subjected to strain-specific ribotyping using the automated Riboprinter microbial characterization system, alpha version (E. I. du Pont de Nemours & Co., Inc.). A total of 388 Listeria isolates from 20 different dairy processing facilities were examined along with 44 silage, 14 raw milk bulk tank, and 29 dairy cattle (26 udder quarter milk, 1 brain, 1 liver, and 1 aborted fetus) isolates. These 475 isolates included 93 L. monocytogenes, 362 L. innocua, 11 L. welshimeri, 6 L. seeligeri, 2 L. g

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34

Aprea, Giuseppe, Ilaria Del Matto, Patrizia Tucci, Lucio Marino, Silvia Scattolini, and Franca Rossi. "In Vivo Functional Properties of Dairy Bacteria." Microorganisms 11, no. 7 (2023): 1787. http://dx.doi.org/10.3390/microorganisms11071787.

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This literature review aimed to collect investigations on the in vivo evidence for bacteria associated with fermented dairy foods to behave as probiotics with beneficial effects in the prevention and treatment of various diseases. All main bacterial groups commonly present in high numbers in fermented milks or cheeses were taken into account, namely starter lactic acid bacteria (SLAB) Lactobacillus delbrueckii subsp. bulgaricus and lactis, L. helveticus, Lactococcus lactis, Streptococcus thermophilus, non-starter LAB (NSLAB) Lacticaseibacillus spp., Lactiplantibacillus plantarum, dairy propion

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Aslam, Hajara, Wolfgang Marx, Tetyana Rocks, et al. "The effects of dairy and dairy derivatives on the gut microbiota: a systematic literature review." Gut Microbes 12, no. 1 (2020): 1799533. http://dx.doi.org/10.1080/19490976.2020.1799533.

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36

Fox, P. F. "Functional dairy foods." International Dairy Journal 13, no. 12 (2003): 1003. http://dx.doi.org/10.1016/j.idairyj.2003.07.003.

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37

Krebs, Isabel, Yanchao Zhang, Nicole Wente, Stefanie Leimbach, and Volker Krömker. "Bacteremia in Severe Mastitis of Dairy Cows." Microorganisms 11, no. 7 (2023): 1639. http://dx.doi.org/10.3390/microorganisms11071639.

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The aim of this cross-sectional study was to investigate the occurrence of bacteremia in severe mastitis cases of dairy cows. Milk and corresponding blood samples of 77 cases of severe mastitis were bacteriologically examined. All samples (milk and blood) were incubated aerobically and anaerobically to also investigate the role of obligate anaerobic microorganisms in addition to aerobic microorganisms in severe mastitis. Bacteremia occurred if identical bacterial strains were isolated from milk and blood samples of the same case. In addition, pathogen shedding was examined, and the data of ani

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38

Jones, Suzanna E., Jonathan M. Burgos, Marvin M. F. Lutnesky, et al. "Dairy Farm Age and Resistance to Antimicrobial Agents in Escherichia coli Isolated from Dairy Topsoil." Current Microbiology 62, no. 4 (2010): 1139–46. http://dx.doi.org/10.1007/s00284-010-9839-3.

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39

Lind, Helena, Anders Broberg, Karin Jacobsson, Hans Jonsson, and Johan Schnürer. "Glycerol Enhances the Antifungal Activity of Dairy Propionibacteria." International Journal of Microbiology 2010 (2010): 1–9. http://dx.doi.org/10.1155/2010/430873.

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Dairy propionibacteria are widely used in starter cultures for Swiss type cheese. These bacteria can ferment glucose, lactic acid, and glycerol into propionic acid, acetic acid, and carbon dioxide. This research examined the antifungal effect of dairy propionibacteria when glycerol was used as carbon source for bacterial growth. Five type strains of propionibacteria were tested against the yeastRhodotorula mucilaginosaand the moldsPenicillium communeandPenicillium roqueforti. The conversion of13C glycerol byPropionibacterium jenseniiwas followed with nuclear magnetic resonance. In a dual cultu

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Gawkowski, D., and M. L. Chikindas. "Non-dairy probiotic beverages: the next step into human health." Beneficial Microbes 4, no. 2 (2013): 127–42. http://dx.doi.org/10.3920/bm2012.0030.

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Probiotics are live microorganisms that, when administered in adequate amounts, confer a health benefit to the host. The two main genera of microorganisms indicated as sources of probiotic bacteria are Lactobacillus and Bifidobacterium. Historically used to produce fermented dairy products, certain strains of both genera are increasingly utilised to formulate other functional foods. As the consumers’ understanding of the role of probiotics in health grows, so does the popularity of food containing them. The result of this phenomenon is an increase in the number of probiotic foods available for

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Rivera-Espinoza, Yadira, and Yoja Gallardo-Navarro. "Non-dairy probiotic products." Food Microbiology 27, no. 1 (2010): 1–11. http://dx.doi.org/10.1016/j.fm.2008.06.008.

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42

Weber, Laura Patricia, Sylvia Dreyer, Maike Heppelmann, Katharina Schaufler, Timo Homeier-Bachmann, and Lisa Bachmann. "Prevalence and Risk Factors for ESBL/AmpC-E. coli in Pre-Weaned Dairy Calves on Dairy Farms in Germany." Microorganisms 9, no. 10 (2021): 2135. http://dx.doi.org/10.3390/microorganisms9102135.

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The objectives of this study were to ascertain the fecal ESBL/AmpC-E. coli prevalence and to detect risk factors for their occurrence in young pre-weaned calves and their dams on large dairy farms in Germany. From 2018–2019 we investigated 2816 individual fecal samples from pre-weaned dairy calves and their dams, representing seventy-two farms (mean = 667 milking cows) from eight German federal states. To assess possible risk factors associated with ESBL/AmpC-E. coli prevalence in calves and dams, a questionnaire was performed, collecting management data. We observed an ESBL/AmpC-E. coli preva

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43

Gaffney, James, Jordan Embree, Sean Gilmore, and Mallory Embree. "RUMiNOCOCCUS BOViS sp. nov., a novel species of amylolytic RUMiNOCOCCUS isolated from the rumen of a dairy cow." International Journal of Systematic and Evolutionary Microbiology 71, no. 8 (2021): 1–7. https://doi.org/10.1099/ijsem.0.004924.

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Gaffney, James, Embree, Jordan, Gilmore, Sean, Embree, Mallory (2021): RUMiNOCOCCUS BOViS sp. nov., a novel species of amylolytic RUMiNOCOCCUS isolated from the rumen of a dairy cow. International Journal of Systematic and Evolutionary Microbiology (004924) 71 (8): 1-7, DOI: 10.1099/ijsem.0.004924, URL: http://dx.doi.org/10.1099/ijsem.0.004924

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Rohm, H., Frieda Eliskases-Lechner, and Martina Bräuer. "Diversity of yeasts in selected dairy products." Journal of Applied Bacteriology 72, no. 5 (1992): 370–76. http://dx.doi.org/10.1111/j.1365-2672.1992.tb01848.x.

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45

Jambor, Tomas, Zdenek Drotar, and Jozef Bires. "MICROBIOLOGICAL ASPECTS OF RECYCLED MANURE USED IN DAIRY COWS BEDDING – REVIEW." Bacterial Empire 5, no. 4 (2022): e584. http://dx.doi.org/10.36547/be.584.

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The economic and social value of cattle, especially dairy cows, is continuously increasing and is defined by the number of lactations during the production period or the milk yield of the individual itself. A significant influence on dairy production of dairy cows has housing comfort and therefore maintaining the quality parameters of the dairy farm is essential. The decreasing availability and increasing costs of traditional underlining materials have increased interest in finding and using alternative materials for underlaying. In this review, we focus on the separated fraction of livestock

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46

GOLBAN, RITA. "MICROBIOLOGICAL APPROACHES REGARDING THE BACTERIAL MICROFLORA IN SOME ASSORTMENTS OF DAIRY PRODUCTS." Scientific Papers Journal VETERINARY SERIES 66, no. 2 (2023): 54–59. http://dx.doi.org/10.61900/spjvs.2023.02.11.

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"In the present research were investigated some microbiological aspects of the microflora of some assortments of dairy products regarding the involvement of microbial species in fermentation processes in various periods of refrigeration according to the scheme of laboratory microbiological conduct. The registered results through the evaluations of the number of colonies in dairy products determined by the species Streptococcus lactis, in various refrigeration periods regarding the quantitative study as well as its importance in the lactic fermentation, allowed us to obtain relevant knowledge s

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47

Petrova, Penka, Ivan Ivanov, Lidia Tsigoriyna, et al. "Traditional Bulgarian Dairy Products: Ethnic Foods with Health Benefits." Microorganisms 9, no. 3 (2021): 480. http://dx.doi.org/10.3390/microorganisms9030480.

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The reported health effects of fermented dairy foods, which are traditionally manufactured in Bulgaria, are connected with their microbial biodiversity. The screening and development of probiotic starters for dairy products with unique properties are based exclusively on the isolation and characterization of lactic acid bacterial (LAB) strains. This study aims to systematically describe the LAB microbial content of artisanal products such as Bulgarian-type yoghurt, white brined cheese, kashkaval, koumiss, kefir, katak, and the Rhodope’s brano mliako. The original technologies for their prepara

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48

Utomo, B., A. N. Respati, A. Bakri, S. Anwar, R. A. Nurfitriani, and A. Tanjungsari. "Microbiology Profile of Dairy Product Raw Materials to Prepare Superior Products for Politeknik Negeri Jember." IOP Conference Series: Earth and Environmental Science 1338, no. 1 (2024): 012047. http://dx.doi.org/10.1088/1755-1315/1338/1/012047.

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Abstract The government continues to make efforts to reduce the incidence of stunting through education on the provision of animal protein food products especially Ultra High Temperature (UHT) milk product. Tefa (Teaching Factory) Polije (Politeknik Negeri Jember) in preparation for UHT Milk production required several product tests, one of them is the Microbiology Profile. This study aimed to determine microbiology profile of Tefa UHT Polije milk products. The method used were descriptive quantitative consisting using fresh milk samples from Tefa Dairy Cows and water quality with 2 replicatio

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Dezhatkina, S. V., V. V. Akhmetova, N. V. Sharonina, et al. "New feed additives generation in dairy cattle breeding." Agrarian science, no. 9 (November 2, 2021): 67–72. http://dx.doi.org/10.32634/0869-8155-2021-352-9-67-72.

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Relevance. Modern livestock breeders face an important task of producing organic products, in Russia this is regulated by the Federal Law “On Organic Products” (from 01.01.2020), it allows producers to enter in the state register and mark the products with the “organic” sign. There is a problem of deterioration of the quality of milk, low content of fat, protein, SOMO, deficiency of macro-and microelements, vitamins, which is associated with a violation of the proper feeding of animals. The use of innovative technologies for the activation and modification of silicon-containing minerals (diato

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Huppertz, Thom, and Jan T. M. Wouters. "Sixth NIZO Dairy Conference." International Dairy Journal 20, no. 9 (2010): 561. http://dx.doi.org/10.1016/j.idairyj.2010.03.003.

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