A5045123481- Clostridium difficile and Clostridium perfringens research
- Probiotics and Fermented Foods
- Gut microbiota and health
- Fermentation and Sensory Analysis
- Bacterial Identification and Susceptibility Testing
- Mycorrhizal Fungi and Plant Interactions
- Milk Quality and Mastitis in Dairy Cows
- Plant Pathogens and Fungal Diseases
- Lichen and fungal ecology
Austrian Competence Centre of Food Safety
2023-2024
BOKU University
2016-2024
A collection of 163 strains black yeast-like fungi from the CBS Fungal Biodiversity Center (Utrecht, The Netherlands), has been screened for ability to grow on hexadecane, toluene and polychlorinated biphenyl 126 (PCB126) as sole carbon energy source. These compounds were chosen representatives relevant environmental pollutants. microtiter plate-based culture assay was set up in order screen fungal growth selected xenobiotics versus glucose, a positive control. Growth observed 25 at least...
Butyric acid producing clostridia (BAPC) cause the so-called late-blowing defect, a serious quality problem in semi-hard and hard cheeses. Late-blown cheeses are characterized by undesired slits cracks, irregular eyes, off-flavors due to excessive amounts of gas organic acids produced clostridia. Clostridial transfer raw milk can occur during milking through dirty teats. Therefore, teat cleaning before is key factor preventing clostridial contamination milk. However, different methods used,...
Enumeration of endospores butyric acid-forming clostridia in cheese milk is an essential part quality monitoring for producers to avoid late blowing, severe spoilage caused by during ripening. However, due the lack internationally standardized method, different methods are used and it important consider how choice method affects results. This particularly relevant when clostridial spore counts considered payments. The aim this study was evaluate specificity AMP-6000 enumeration spoiling...
High quality raw milk is an important prerequisite for the production of long ripened cheeses. This implies not only absence pathogenic microorganisms in milk, but also low levels spoilage bacteria, including dairy propionic acid bacteria (dPAB), that can cause blowing and sensory defects cheese, resulting severe economic losses producers. Raw contamination with dPAB has been primarily associated improperly cleaned milking systems, they have detected feed, soil, feces on teat skin. The...