A5076074776- Probiotics and Fermented Foods
- Milk Quality and Mastitis in Dairy Cows
- Microbial Inactivation Methods
- Identification and Quantification in Food
- Pickering emulsions and particle stabilization
- Gut microbiota and health
- Bacterial Genetics and Biotechnology
- Meat and Animal Product Quality
- Bacterial Identification and Susceptibility Testing
- Antibiotic Resistance in Bacteria
- Genomics and Phylogenetic Studies
- Salmonella and Campylobacter epidemiology
- Microencapsulation and Drying Processes
- Biosensors and Analytical Detection
- Proteins in Food Systems
Agriculture and Food
2024
Commonwealth Scientific and Industrial Research Organisation
2024
Victoria University
2014-2017
Monash University
2011
We recently demonstrated that colistin resistance in Acinetobacter baumannii can result from mutational inactivation of genes essential for lipid A biosynthesis (Moffatt JH, et al., Antimicrob. Agents Chemother. 54:4971-4977). Consequently, strains harboring these mutations are unable to produce the major Gram-negative bacterial surface component, lipopolysaccharide (LPS). To understand how A. compensates lack LPS, we compared transcriptional profile type strain ATCC 19606 an isogenic,...
Refrigerated storage of raw milk is a prerequisite in dairy industry. However, temperature abused conditions the farming and processing environments can significantly affect microbiological quality milk. Thus, present study investigated effect different refrigeration such as 2, 4, 6, 8, 10 12 °C on from three farms with initial microbial counts. The bacterial counts (BC), protease activity (PA), proteolysis (PL) diversity were determined during storage. combined heating (75 ± 0·5 for 15 s)...
Identification of psychrotrophic pathogenic and spoilage Gram-negative bacteria using rapid reliable techniques is important in commercial milk processing, as these can produce heat-resistant proteases act postprocessing contaminants pasteurized milk. Matrix-assisted laser desorption/ionization-time-of-flight mass spectrometry (MALDI-TOF MS) a proven technology for identification food, however, may require optimization dairy products. The current study evaluated the effects various culture...
The effects of κ‐casein (κ‐CN) and β‐casein (β‐CN) genetic variant κ‐CN glycosylation degree (GD, low or high) on interfacial foaming properties bovine skim milk were investigated. No significant effect was measured for milks with different ĸ‐CN β‐CN variants. However, higher GD exhibited lower surface tension, enhanced foamability differences in secondary protein structure compared to milks. Glycan attachment is believed affect activity the spread packing at foam bubble liquid–air...