A5042318620- Probiotics and Fermented Foods
- Meat and Animal Product Quality
- Protein Hydrolysis and Bioactive Peptides
- Biochemical Analysis and Sensing Techniques
- Proteins in Food Systems
- Advanced Chemical Sensor Technologies
- Sensory Analysis and Statistical Methods
- Fermentation and Sensory Analysis
- Food composition and properties
- Microbial Metabolites in Food Biotechnology
- Food Chemistry and Fat Analysis
- Ruminant Nutrition and Digestive Physiology
- Milk Quality and Mastitis in Dairy Cows
- Genomics and Phylogenetic Studies
- Enzyme Production and Characterization
- Identification and Quantification in Food
- Fatty Acid Research and Health
- Analytical Chemistry and Chromatography
- Seaweed-derived Bioactive Compounds
- Microencapsulation and Drying Processes
- Polysaccharides Composition and Applications
- Digestive system and related health
- Atmospheric chemistry and aerosols
- Food Quality and Safety Studies
- Lipid metabolism and biosynthesis
Teagasc - The Irish Agriculture and Food Development Authority
2016-2025
University College Cork
2000-2025
Technological University Dublin
2024
Trinity College Dublin
2024
University of Limerick
2006
Kefir is a putatively health-promoting dairy beverage that produced when kefir grain, consisting of consortium microorganisms, added to milk initiate natural fermentation. Here, detailed analysis was carried out determine how the microbial population, gene content, and flavor three kefirs from distinct geographic locations change over course 24-h fermentations. Metagenomic sequencing revealed Lactobacillus kefiranofaciens dominant bacterial species in during early stages fermentations but...
Abstract The volatiles responsible for the typical aroma of cheese are produced mainly by lipolytic and proteolytic pathways metabolism lactose, lactate, citrate. volatile profile is determined gas chromatography (GC), which includes extraction, separation, detection volatiles. A wide range extraction techniques available, technological improvements have been developed in GC separation that enhance our understanding role individual key to flavor. To date, surface‐ripened cheese, main...
Lactococcus lactis is among the most widely studied lactic acid bacterial species due to its long history of safe use and economic importance dairy industry, where it exploited as a starter culture in cheese production.In current study, we report on complete sequencing 16 L. subsp. cremoris genomes. The chromosomal features these strains conjunction with 14 completely sequenced, publicly available lactococcal chromosomes were assessed particular emphasis discerning subspecies division,...
The diversity of biogenic volatile organic compounds (BVOCs) emitted by Sitka spruce (Picea sitchensis) saplings, housed in a plant growth chamber, has been investigated using combination on-line (time-of-flight...
Fermented foods, in particular, surface-ripened cheese, represent a model to explain the metabolic interactions which regulate microbial succession complex environments. This study explains role of individual species heterogeneous environment, i.e., exterior cheese. Through whole-metagenome shotgun sequencing, it was possible investigate potential resident microorganisms and show how variations populations influence important aspects cheese ripening, especially flavor development. Overall,...
Free fatty acids (FFA) in dairy products have experienced a resurgence of interest recent years due to their associated health benefits, flavour potential and antimicrobial activity, as direct cause hydrolytic rancidity, also because the importance accurate determination for quality, research legislative purposes. Gas chromatographic analysis remains technique choice FFA analysis; however, little advancements method development occurred over last twenty years. The purpose this review is...
The main aim of this study was to evaluate the volatile profile, sensory perception, and phytochemical content bovine milk produced from cows fed on three distinct feeding systems, namely grass (GRS), grass/clover (CLV), total mixed ration (TMR). Previous studies have identified that feed type can influence perception directly via transfer aromatic compounds, or indirectly by non-volatile substrates act as precursors for compounds. In present study, significant differences were observed in...
This study investigated the effects of diet and stage lactation (SOL) on sensory profiles, texture, volatile colour Cheddar cheese. cheese was manufactured from early-, mid-, late-lactation milk obtained seasonally calved cows (n=54). Cows were assigned a diet; group 1: perennial ryegrass (GRS), 2: total mixed ration (TMR), 3: partial (PMR). Instrumental analysis performed at 270 days (mature Cheddar). Sensory evaluation took place after 548 (extra mature Toluene only compound that...
Abstract Background Artisanal cheeses usually contain a highly diverse microbial community which can significantly impact their quality and safety. Here, we describe detailed longitudinal study assessing the of ripening in three natural caves on microbiome resistome succession across different producers Cabrales blue-veined cheese. Results Both producer cave were ripened influenced cheese microbiome. Lactococcus former Lactobacillus genus, among other taxa, showed high abundance at initial...