Cheese ripening is a complex biochemical process driven by microbial communities composed of both eukaryotes and prokaryotes. Surface-ripened cheeses are widely consumed all over the world and are appreciated for their characteristic flavor. Microbial community composition has been studied for a long time on surface-ripened cheeses, but only limited knowledge has been acquired about its in situ metabolic activities. We applied metagenomic, metatranscriptomic and biochemical analyses to an experimental surface-ripened cheese composed of nine microbial species during four weeks of ripening. By combining all of the data, we were able to obtain an overview of the cheese maturation process and to better understand the metabolic activities of the different community members and their possible interactions. Furthermore, differential expression analysis was used to select a set of biomarker genes, providing a valuable tool that can be used to monitor the cheese-making process.

/pdf/overview-of-a-surface-ripened-cheese-community-functioning-55yl1inb9u.pdf

Overview of a Surface-Ripened Cheese Community Functioning by Meta-Omics Analyses

Studies have suggested that nitrates, nitrites, and nitrosamines have an etiologic role in adverse pregnancy outcomes and chronic diseases such as cancer. Although an extensive body of literature exists on estimates of these compounds in foods, the extant data varies in quality, quantified estimates, and relevance. We developed estimates of nitrates, nitrites, and nitrosamines for food items listed in the Short Willet Food Frequency Questionnaire (WFFQ) as adapted for use in the National Birth Defects Prevention Study. Multiple reference databases were searched for published literature reflecting nitrate, nitrite, and nitrosamine values in foods. Relevant published literature was reviewed; only publications reporting results for items listed on the WFFQ were selected for inclusion. The references selected were prioritized according to relevance to the U.S. population. Based on our estimates, vegetable products contain the highest levels of nitrate, contributing as much as 189 mg/serving. Meat and bean products contain the highest levels of nitrites with values up to 1.84 mg/serving. Alcohol, meat and dairy products contain the highest values of nitrosamines with a maximum value of 0.531 μg/serving. The estimates of dietary nitrates, nitrites, and nitrosamines generated in this study are based on the published values currently available. To our knowledge, these are the only estimates specifically designed for use with the adapted WFFQ and generated to represent food items available to the U.S. population. The estimates provided may be useful in other research studies, specifically in those exploring the relation between exposure to these compounds in foods and adverse health outcomes.

/pdf/development-of-estimates-of-dietary-nitrates-nitrites-and-3m6buss7yn.pdf

Development of estimates of dietary nitrates, nitrites, and nitrosamines for use with the short willet food frequency questionnaire

Cheeseripeningisacomplexbiochemicalprocessdrivenbymicrobialcommunitiescom-posedofbotheukaryotesandprokaryotes.Surface-ripenedcheesesarewidelyconsumedallovertheworldandareappreciatedfortheircharacteristicflavor.Microbialcommunitycompositionhasbeenstudiedforalongtimeonsurface-ripenedcheeses,butonlylimitedknowledgehasbeenacquiredaboutitsinsitumetabolicactivities.Weappliedmetagenomic,metatranscriptomicandbiochemicalanalysestoanexperimentalsurface-ripenedcheesecomposedofninemicrobialspeciesduringfourweeksofripening.Bycombiningallofthedata,wewereabletoobtainanoverviewofthecheesematurationprocessandtobetterun-derstandthemetabolicactivitiesofthedifferentcommunitymembersandtheirpossibleinter-actions.Furthermore,differentialexpressionanalysiswasusedtoselectasetofbiomarkergenes,providingavaluabletoolthatcanbeusedtomonitorthecheese-makingprocess. Introduction Microbial communities are of major importance inthe fermentation offood products.Fer-mentation remains a widespread means for food processing and preservation,and fermentedfoods (including cheese)are widely consumed worldwide. Thecomposition and behavior ofthe microbial communities in a cheese are important for its characteristicorganolepticprop-erties, shelflifeandsafety[1]. These communities are involved in the generationofa wide

Overview of a Surface-Ripened Cheese Community Functioning by Meta-Omics

Chemical and microbiological properties of plain nonfat yogurt were determined after 2, 6 and 12 days refrigerated storage. Sensory properties were determined after 6 days storage. Viable culture bacteria concentrations ranged from 140 to 8,000 × 106/g and ratios of lactobacillus to streptococcus ranged from 0.18 to 15.4. Chemical criteria used to characterize products included: pH, titratable acidity, lactic and four other organic acids and lactose by HPLC, and 23 major volatile organic compounds by dynamic headspace analysis. Lactic acid concentrations ranged from 7.5 to 9.9 mg/g. Major flavor volatiles in all yogurts included: acetaldehyde, heptane, acetone, diacetyl, and benzothiazole. Untrained sensory panels showed differences for flavor, aroma and acceptability.

Chemical, Microbiological and Sensory Properties of Plain Nonfat Yogurt

Quantitative Changes in Sugars, Especially Oligosaccharides, During Fermentation and Storage of Yogurt

Le dosage du lactose, et des autres sucres réducteurs ou non, peut être facilement effectué essentiellement par des méthodes chimiques, enzymatiques ou polarimétriques. Toutefois, lorsque le milieu à analyser renferme plusieurs de ces sucres, la plupart de ces méthodes ne conviennent pas et il est alors nécessaire de réaliser une séparation de la fraction glucidique par voie chromatographique. Une technique de chromatographie semble bien adaptée à ce type de détermination: la chromatographie en phase gazeuse.

/pdf/determination-des-sucres-par-chromatographie-en-phase-2syexxdhno.pdf

Détermination des sucres par chromatographie en phase gazeuse. Applications à la mesure de l'activité de la bêta galactosidase dans les ultra-filtrats de lactosérum et à l'étude de l'évolution du lactose dans les yaourts nature

/pdf/la-lipolyse-des-laits-etude-d-une-methode-rapide-de-mesure-1vkj54l0rt.pdf

La lipolyse des laits. Etude d'une méthode rapide de mesure

[Occurrence of nitrates and nitrites in milk. Evaluation of the nitrate and nitrite content of French milk: 1973, 1974, 1975, 1979 surveys].

Les diphenyls polychlores (P.C.B. ou P.C.B.'s) sont des composes organochlores d'origine industrielle consideres aujourd'hui comme des contaminants majeurs de l'environnement. De nouvelles barrieres douanieres sont sur le point d'etre mises en place a leur sujet ; elles se situeraient a 1,5 ou 2,5 ppm dans la M.G. Certains problemes ont ete eclaircis comme, le metabolisme chez l'animal laitier, la structure et la toxicite des residus ; mais a ce jour, on ne connait ni la carte de France de cette contamination, ni le cycle de pollution du lait et des produits laitiers.

/pdf/la-contamination-des-laits-par-des-residus-de-p-c-b-s-2kcc4z4v4k.pdf

La contamination des laits par des résidus de P.C.B.' s

Popular Tasks used by Researchers

How can I help with your research?

Get more enhanced response by uploading the PDFs you want me to reference.

No relevant PDFs in your library

SciSpace is the AI research assistant for academics. Run systematic literature reviews on 280M+ papers, and write papers with cited sources. Trusted by 1M+ students, PhDs & researchers.

SciSpace | AI for Research

We encountered an error while loading the panel. Please try refreshing the page.

Something went wrong

Analyze PDFs

Code & Manuscripts

Funding & Grants

Literature & Patents

Medical & Clinical Data

Systematic Review

Visualize & Present

Web & Data

Build a Google Scholar-like website for your research.

Build a website

Create charts and images for your research

Create a Chart

Write a paper for submission to a journal

Draft a manuscript

Patent Search

Design eye-catching scientific posters in minutes.

Scientific Poster Generation

Systematic Literature Review

Anyone with the link can view this chat. You can switch it back to private anytime.

One task is running at the moment. Your messages will be shown right after.

Drag and drop or click here to browse

Loved by <highlight>1 million+</highlight> researchers

Extract a list of specific topics and their sources from unstructured text

Topics

Compare and analyze relevant papers that matches with your search

Papers

Get insights from PDFs and bookmarked papers from your library

My library

Recent searches

Try searching for:

Catch AI-generated content in scholarly and non-scholarly content

{ai} Detector

Ai Writer

Get PDF Summaries, highlighted text explanations 

Chat with PDF

Effortlessly create in-text citations and bibliographies in APA and 2,500 other formats

Citation generator

Get explanations, summaries, and answers on academic papers

Ease up your research workflow with {scispace}'s cohort of exciting AI tools

Elevate your academic writing skills and convey your ideas the way you want

Paraphraser

Explore our range of reading and writing tools

Your file is being prepared and should be ready in a few minutes. If it's a large file, it might take a bit longer. You can close this window, and we'll email you the file when it's done.

You have reached a maximum limit of <strong>{limit}</strong> columns in the table. Remove at least <strong>1</strong> column to add or create another one.

J. F. Boudier

Author Tools

Chat about Author

Papers

Détermination des sucres par chromatographie en phase gazeuse. Applications à la mesure de l'activité de la bêta galactosidase dans les ultra-filtrats de lactosérum et à l'étude de l'évolution du lactose dans les yaourts nature

La lipolyse des laits. Etude d'une méthode rapide de mesure

[Occurrence of nitrates and nitrites in milk. Evaluation of the nitrate and nitrite content of French milk: 1973, 1974, 1975, 1979 surveys].

La contamination des laits par des résidus de P.C.B.' s