scholarly journals Short communication: Evaluation of Brucella infection of cows by PCR detection of Brucella DNA in raw milk

2012 ◽  
Vol 95 (9) ◽  
pp. 4863-4867 ◽  
Author(s):  
P. Ning ◽  
K. Guo ◽  
L. Xu ◽  
R. Xu ◽  
C. Zhang ◽  
...  
Keyword(s):  
Short Communication ◽  
Raw Milk ◽  
Pcr Detection ◽  
Brucella Infection ◽  
Communication Evaluation

scholarly journals Short communication: Microbial quality of raw milk following commercial long-distance hauling

2015 ◽  
Vol 98 (12) ◽  
pp. 8572-8576 ◽  
Author(s):  
Emily M. Darchuk ◽  
Lisbeth Meunier-Goddik ◽  
Joy Waite-Cusic
Keyword(s):  
Short Communication ◽  
Raw Milk ◽  
Microbial Quality ◽  
Long Distance

scholarly journals Short communication: Evaluation of an on-farm test to estimate somatic cell count

2009 ◽  
Vol 92 (3) ◽  
pp. 990-995 ◽  
Author(s):  
A.C.O. Rodrigues ◽  
L.D. Cassoli ◽  
P.F. Machado ◽  
P.L. Ruegg
Keyword(s):  
Somatic Cell ◽  
Cell Count ◽  
Somatic Cell Count ◽  
Short Communication ◽  
Communication Evaluation ◽  
On Farm

scholarly journals Short communication: Evaluation of commercial meat cultures to inhibit Listeria monocytogenes in a fresh cheese laboratory model

2020 ◽  
Vol 103 (2) ◽  
pp. 1269-1275 ◽  
Author(s):  
Marie R. Lawton ◽  
Katharine G. Jencarelli ◽  
Sarah M. Kozak ◽  
Samuel D. Alcaine
Keyword(s):  
Listeria Monocytogenes ◽  
Short Communication ◽  
Laboratory Model ◽  
Fresh Cheese ◽  
Communication Evaluation

scholarly journals Short communication: Evaluation of α-linolenic acid–based intramammary nanosuspension for treatment of subclinical mastitis

2020 ◽  
Vol 103 (3) ◽  
pp. 2701-2706
Author(s):  
Rajnish K. Yadav ◽  
Manjari Singh ◽  
Subhadeep Roy ◽  
Swetlana Gautam ◽  
Jitendra K. Rawat ◽  
...  
Keyword(s):  
Linolenic Acid ◽  
Short Communication ◽  
Subclinical Mastitis ◽  
Communication Evaluation

HPLC quantification of biogenic amines in cheeses: correlation with PCR-detection of tyramine-producing microorganisms

2007 ◽  
Vol 74 (3) ◽  
pp. 276-282 ◽  
Author(s):  
María Fernández ◽  
Daniel M Linares ◽  
Beatriz del Río ◽  
Victor Ladero ◽  
Miguel A Alvarez
Keyword(s):  
Amino Acids ◽  
Biogenic Amines ◽  
Raw Milk ◽  
Pcr Detection ◽  
Ripening Period ◽  
Pasteurized Milk ◽  
Toxicological Effects ◽  
Food And Beverages ◽  
Different Origin ◽  
Detection And Quantification

The consumption of food and beverages containing high amounts of biogenic amines (BA) can have toxicological effects. BA found in foods and beverages are synthesized by the microbial decarboxylation of certain amino acids. This paper reports the concentrations of BAs in a number of commercial cheeses, as determined by HPLC. The cheeses studied were made from raw and pasteurized milk of different origin, and were subjected to different ripening periods. BA concentrations were lower in short ripening period than in long ripening period cheeses, and higher in cheeses made from raw milk than in those made from pasteurized milk. The highest BA concentrations were recorded in blue cheeses made from raw milk. Tyramine was the most commonly recorded and abundant BA. The presence of tyramine-producing bacteria was determined by PCR, and a good correlation obtained between the results of this method and tyramine detection by HPLC. These methods could be used to complement one another in the detection and quantification of tyramine in cheese prevention of tyramine accumulation in cheese.

Sign in / Sign up

Export Citation Format

Share Document