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Добірка наукової літератури з теми "Food microbiology"

Автор: Grafiati

Опубліковано: 4 червня 2021

Оновлено: 29 липня 2024

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Статті в журналах з теми "Food microbiology"

1

Sadiku, Matthew N. O., Tolulope J. Ashaolu, and Sarhan M. Musa. "Food Microbiology." International Journal of Trend in Scientific Research and Development Volume-3, Issue-4 (June 30, 2019): 837–38. http://dx.doi.org/10.31142/ijtsrd23951.

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2

Bhattacharyya, Sayan. "Food microbiology." Eastern Journal of Medical Sciences 8, no. 3 (February 29, 2024): 55–58. http://dx.doi.org/10.32677/ejms.v8i3.4433.

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Background: Food is imperative for continuation of life. However, it is also an important vehicle of entry of infections. Bacterial, viral and parasitic agents, causing these infections can all spread by food. Bacteria can produce many toxins and also be invasive sometimes, which can lead to diarrhoea and dysentery, respectively. This contamination takes place by risks like cooking food at improper temperature and keeping food open after cooking. These risks lead to various hazards. Also, microbes can help prepare different foods like fermented foods and kombucha tea. Modern society relies heavily on processed and ready-to eat foods, both of which can cause foodborne infections. Keeping all these things in mind, the science of food microbiology becomes very important in modern times. Aim: All these aspects of food microbiology and food safety have been discussed in this chapter. Objectives: Many points like food safety, cleanliness and other aspects like chilling of cooked food minimize risks of microbial food contamination and resultant hazards, have been elaborated upon. Methods: Scientific literature search was carried out to study the risk factors and related reports with respect to food microbiology, by food scientists and others. Results: Food contamination can be of microbial origin and a multitude of factors may lead to microbial contamination of food. These factors could be improper cooking, leaving cooked food uncovered, and other things. Conclusion: Food microbiology is a very important aspect of public health and quite neglected too. It should be given its due importance to mitigate microbial contamination of food and consequent foodborne infections.

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3

Laranjo, Marta, María de Guía Córdoba, Teresa Semedo-Lemsaddek, and Maria Eduarda Potes. "Food Microbiology." BioMed Research International 2019 (April 4, 2019): 1–2. http://dx.doi.org/10.1155/2019/8039138.

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4

Golden, David A. "Food microbiology." Trends in Food Science & Technology 6, no. 12 (December 1995): 423. http://dx.doi.org/10.1016/s0924-2244(00)89242-0.

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5

Skovgaard, Niels. "Food Microbiology." International Journal of Food Microbiology 61, no. 2-3 (November 2000): 209–10. http://dx.doi.org/10.1016/s0168-1605(00)00383-4.

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6

Lund, Carl. "Food microbiology." International Journal of Food Microbiology 32, no. 1-2 (September 1996): 245–46. http://dx.doi.org/10.1016/0168-1605(96)85890-9.

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7

Wimpenny, J. W. T. "Food microbiology." Endeavour 19, no. 4 (January 1995): 174. http://dx.doi.org/10.1016/0160-9327(95)90090-x.

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8

Andrews, Wallace H. "Food Microbiology." Journal of AOAC INTERNATIONAL 69, no. 2 (March 1, 1986): 274–77. http://dx.doi.org/10.1093/jaoac/69.2.274a.

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9

Andrews, Wallace H. "Food Microbiology." Journal of AOAC INTERNATIONAL 70, no. 2 (March 1, 1987): 305a—308. http://dx.doi.org/10.1093/jaoac/70.2.305a.

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10

Laranjo, Marta, María de Guía Córdoba, Teresa Semedo-Lemsaddek, and Maria Eduarda Potes. "Food Microbiology 2020." BioMed Research International 2021 (December 17, 2021): 1–2. http://dx.doi.org/10.1155/2021/9785432.

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Дисертації з теми "Food microbiology"

1

Robinson, Tobin. "The microbiology of food microenvironments." Thesis, Cardiff University, 1992. http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.387586.

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2

Olaonipekun, Basirat Arinola. "Application of predictive food microbiology to reduce food waste." Diss., University of Pretoria, 2017. http://hdl.handle.net/2263/65935.

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Анотація:

Universal food insecurity continue to be a challenge that needs attention from all stakeholders. The problem of food waste however is highly important as it slows down the effort to improve food security, most especially in the world’s poorest countries. Conservative shelf life estimation of RTE foods by food producers is one of the major contributor to food waste. After a survey was carried out on the different RTE food products (n=195) available on the shelf of 3 supermarkets in Hatfield, with their set shelf life and storage instructions. Microbiological quality (Total viable count, LAB, Enterobacteriaceae, yeasts and moulds, and Pseudomonas spp.) and safety (E. coli, Staphylococcus aureus, Listeria spp. and Salmonella spp.) was conducted on selected RTE products (used as a reference point) during storage at ± 5o C. This wass to evaluate the validity of the set shelf life of beef lasagne (3 days), egg noodles (3 days), pre-cut mango (4 days) and pre-cut papaya (4 days) by food producers. Challenge test study was also conducted on representative RTE food products (beef lasagne, egg noodles, and pre-cut mango) with relevant food borne pathogens (L. monocytogenes, Salmonella Typhimurium, and E. coli) during storage for 12 days at ± 5oC. Growth potential (?) of these pathogens in the RTE foods were calculated using the concept of EU-CRL technical guidance on shelf life for L. monocytogenes on RTE foods as ? values can be very useful in potential food safety risk evaluation. Performance of 4 different types of software (ComBase, PMP, MicroHibro & FSSP) was evaluated for use in shelf life estimation of these selected RTE foods. These software were selected based on different criteria (User-friendly, accessibility and availability and types of pathogens for its application). The predicted growth from these software were compared to observed growth (generated from experimental data got from challenge test) of L. monocytogenes in beef lasagne and egg noodles. Indices of performance; Coefficient of determination (R2), root mean square error (RMSE), bias factor (Bf) and accuracy factor (Af) were used to evaluate the performance of these software. All the RTE food products reviewed had no specific refrigeration storage temperature instruction on the product package. Storage test study indicated that some of these RTE foods (beef lasagne, pre-cut mango and papaya) could have longer shelf life (5, 13 and 5 days respectively), while egg noodles could be a potential public health risk due to the presence of food borne pathogens right from day of purchase. However, the challenge test results also confirmed the conservative shelf life estimation by food producers in that the shelf life of all the products evaluated can be extended (Beef lasagne by 6 days, Egg noodles by 6 days and pre-cut mango by 9 days) with no food safety risk associated with the extension. On the other hand. RTE egg noodles and beef lasagne may support the growth of L. monocytogenes (? > 0.5 log10 cfu/g) if present in the food while egg noodles may not support the growth of S. Typhimurium (? ? 0.5 log10 cfu/g). Beef lasagne and pre-cut mango may also not support the growth of E. coli (? ? 0.5 log10 cfu/g). Growth of L. monocytogenes predicted by ComBase, PMP, MicroHibro & FSSP in beef lasagne and egg noodles was in agreement with the observed growth from the challenge test study, with a fail-safe prediction. However, ComBase predictor had the closest prediction to the observed growth. Hence, it had overall best performance for prediction compared to the other software. Notwithstanding, all the software evaluated in this study can be applied in shelf life prediction of RTE food products. Predictive microbiology is a field of food microbiology that can be looked into and implemented by the authorities. Its use by the South African food industry to scientifically estimate the shelf life of RTE food products is thereby encouraged. This will assist in decision making with regards to food quality and safety, thereby reducing the problem of food waste as result of product shelf life and at the same time protect public health.
Dissertation (MSc)--University of Pretoria, 2017.
Food Science
MSc
Unrestricted

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3

Lombard, Bertrand. "Les essais inter-laboratoires en microbiologie des aliments Inter-laboratory studies in food microbiology." Phd thesis, INAPG (AgroParisTech), 2004. http://pastel.archives-ouvertes.fr/pastel-00001258.

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La validité des contrôles microbiologiques, réalisés dans l'objectif d'assurer la sécurité sanitaire des aliments, nécessite notamment l'obtention de résultats d'analyse fiables. La fiabilité des résultats implique l'utilisation de méthodes validées, mises en œuvre par un laboratoire compétent. Les essais inter-laboratoires permettent de s'assurer, du moins en partie, du respect de ces deux conditions. Cependant, en raison de limites expérimentales, ces essais ne sont pas aussi largement pratiqués dans le domaine de la microbiologie des aliments qu'ils ne le sont dans d'autres domaines analytiques. Dans un premier temps, une revue des documents de référence permet d'établir un état des lieux. Cette revue concerne les trois objectifs que l'on peut assigner à des essais interlaboratoires, à savoir l'évaluation de méthodes d'analyse, celle des laboratoires, et la caractérisation de matériaux de référence. Les documents de portée générale, puis ceux spécifiques de l'analyse des aliments, sont pris en compte, et leur degré d'applicabilité à l'analyse microbiologique des aliments est envisagé. Les référentiels et pratiques propres au domaine d'intérêt traité sont finalement présentés, et les déviations par rapport aux documents généraux analysées. Sur cette base, sont présentées les conditions de mise en œuvre de deux types d'essais interlaboratoires, soit la validation de méthodes dans le cadre d'un projet européen du 4ème Programme Cadre de Recherche & Développement d'une part, et l'évaluation de laboratoires par le biais d'essais d'aptitude pour les Laboratoires Nationaux de Référence sur le lait d'autre part. Les difficultés relatives au protocole expérimental, et liées aux spécificités de la microbiologie, sont mises en exergue. Les modes d'exploitation des résultats, en fonction des objectifs et de la nature, qualitative ou quantitative, de la détermination, sont expliqués. En ce qui concerne la caractérisation de la performance des méthodes d'analyse, l'utilisation de statistiques robustes pour estimer la fidélité des méthodes quantitatives est discutée, ainsi que la façon de caractériser la fidélité comme la justesse des méthodes qualitatives. Sur ces aspects, des perspectives d'amélioration sont envisagées. L'intérêt de l'organisation des essais inter-laboratoires en microbiologie des aliments est ensuite abordé. Celui-ci réside dans l'utilisation que l'on peut faire de ces essais comme éléments incontournables de validation d'une méthode d'analyse et d'évaluation d'un laboratoire afin, d'une part, de crédibiliser ou d'améliorer les méthodes d'analyse normalisées au niveau international, et d'autre part d'estimer l'incertitude de mesure attachée aux résultats d'analyse. Quant aux limites de ces essais, essentiellement d'ordre expérimental, elles tiennent surtout à la nature vivante de l'analyte, et concernent des questions de représentativité.

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4

Grant, Irene Ruth. "The microbiology of irradiated pork." Thesis, Queen's University Belfast, 1990. http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.335332.

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5

Mendoza, L. S. "The microbiology of cooked rice and fish fermentation." Thesis, University of Reading, 1985. http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.356490.

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6

Eames, Malcolm. "United Kingdom Government food research and development policy : food safety, food science and the consumer." Thesis, University of Sussex, 1994. http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.238807.

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7

Robles, de la Terre Raul Rene. "Modelling continuous solid/liquid countercurrent food extractions." Thesis, University of Reading, 1997. http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.363805.

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8

Macario, Nancy. "The application of predictive food microbiology to improve the quality of milk." Thesis, Queensland University of Technology, 1995. https://eprints.qut.edu.au/37198/1/37198_Macario_1995.pdf.

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In traditionally packaged pasteurised milk, shelf-life is usually limited by Pseudomonas fluorescens. In aseptically packaged pasteurised milks in which these post-pasteurisation contaminants are eliminated, Bacillus circulans dominates at spoilage. Storage temperature controls the growth rates of these two spoilage organisms in milk and whether from a health, profit or other point of view, the availability of predictive models to estimate the remaining shelf-life would be of benefit to everyone involved in the food production and distribution chain. Standard plate counts have traditionally been used for the production of growth rate data but the method has been shown to be time, labour and material intensive. Recently, optical density methods have been the method of choice with little or no attention being paid to the potentially time, labour and material saving conductance methods. This study was designed to investigate the use of optical density and conductance methods to model the effect of temperature on the growth rate of two spoilage organisms in milk. The models proposed for both organisms were examined for their ability to predict reliably microbial growth in traditionally and aseptically packaged liquid milk products. Growth curves were obtained for both organisms using optical density and conductance measurements. The Genstat program was used to determine the growth parameters from the optical density data while six different calculation methods were used for modelling of the conductance growth curves. All of the models obtained were validated in real products: P.fluorescens in traditionally packaged pasteurised milks and B.circulans in aseptically packaged pasteurised milks. Optical density was seen to produce fail-safe models within the acceptable range of deviation for P. fluorescens in pasteurised whole white and chocolate flavoured milks. Conductance methods produced more reliable models for B.circulans in aseptically packaged pasteurised milks although bias and precision factors calculated indicated that the models deviated excessively from the real system. The results of this study support the commercial use of the optical density model for P. fluorescens in pasteurised whole white and chocolate flavoured traditionally packaged milks. While no model was found to be adequate for B.circulans in commercial production of aseptically packaged milk products, the results indicated that when models are derived from good conductance curves, the conductance method potentially may provide models which relate more closely to what is occurring in the real product. Predictive models are of benefit as they enable the optimisation of food inventory management, assist making decisions regarding the suitability of a particular product for a certain use, help evaluate processes and facilitate the resolution of disputes relating to product quality. While debate continues whether optical density should replace standard plate cou,nts as the traditional method used for the production of the growth rate data, the results of this study encourage further development of the conductance methods.

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9

Stuart-Moonlight, Belinda Isobel. "Microbial survival on food contact surfaces in the context of food hygiene regulation." Thesis, King's College London (University of London), 2001. http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.249535.

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10

Hong, Wan Soo. "The development of a methodology for assessing food quality in hospital food service systems." Thesis, Sheffield Hallam University, 1993. http://shura.shu.ac.uk/19824/.

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There are few empirical studies of food quality within hospital food service systems. Although it is widely accepted that food quality is a multi-faceted phenomenon, much attention has been paid to single component explanations in the past. The aim of this study throughout has been two fold - to develop a model suitable for evaluating the quality of food in conventional hospital food service systems; and to evaluate food quality in selected hospitals in the Trent Regional Health Authority and West Midland Regional Health Authority using the model. A key outcome in this study has been the development of a multifaceted measurement of food quality to help catering managers deploy resources effectively, in conventional hospital food service systems. This approach was achieved using a variety of qualitative and quantitative information to score six food quality components and 15 influencing variables. Food quality was defined as a multi-dimensional measure to include measures of satisfaction of patients and catering staff, productivity, safety, and nutritional adequacy. Measures of influencing variables were chosen or adapted from those available in food service operations insofar as was possible. Where none was available, methods were developed. The variables were grouped into two major categories: human resources and system resources. A survey of 12 hospital conventional food service systems in the UK was undertaken and detailed information was collected from each, including surveys of 933 patients and 327 catering staff. Patient satisfaction with the quality of hospital food and food-related service was evaluated by patient questionnaires. It was measured by assessing 14variables. Patients seem to be generally satisfied with the food served. In the regression analysis none of the influencing variables explained the component of 'patient satisfaction' at the level of P < 0.05, suggesting that it is a different kind of component from the other 4. Importantly the component 'patient satisfaction' appears to be explained predominantly by patients' own demographic and emotional variables rather than by objective catering system factors. Age and appetite were found to significantly correlate with patient satisfaction scores. The component of food waste was found to have a high negative correlation with patients' satisfaction. It may be possible to use food waste as an index of patient satisfaction in future research. Catering staff - satisfaction was evaluated by measuring employee job attitudes towards five aspects of their job using the Job Description Index (JDI). The JDI is directed toward specific areas of satisfaction rather than global or general satisfaction and was easily administered. The food service workers surveyed in this research were less satisfied with their jobs than are other types of workers in other industries. In the regression analysis total number of patients explains around 36% of the variation in staff satisfaction. The productivity level was based upon the total meal equivalents divided by the total labour hours required to produce and serve them. The regression analysis suggests that around 77% of the variance in productivity is explained by labour cost. The safety component was based upon two elements which were microbiological control and temperature control. The results of regression analysis suggest that the number of menu items and the subsidizing meal ratio explain around 74% of the variation in the safety component. Nutritional adequacy was evaluated indirectly by measurement of food waste. In the regression analysis more than 68% of food waste component can be explained by the variable occupancy rate. Correlations between the food quality components show that a non-significant relationship existed between all but one of the components of food quality studied. A significant negative correlation existed between the patients'satisfaction with the hospital meal and service and the food waste; this was expected. The non-significant correlations between the components of food quality showed the independence of components, confirming the need for a multi-dimensional model of food quality. The findings of this research support the notion that food quality is a multi-faceted phenomenon and have led to the development of a practical way of measuring it.

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Книги з теми "Food microbiology"

1

J, Montville Thomas, ed. Food microbiology. Boca Raton, Fla: CRC Press, 1987.

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2

Jay, James M. Modern food microbiology. 4th ed. New York: Chapman & Hall, 1992.

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3

Jay, James M. Modern food microbiology. 5th ed. New York: Chapman & Hall, 1996.

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4

Jay, James M. Modern food microbiology. 4th ed. New York: Van Nostrand Reinhold, 1992.

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5

Banwart, George J. Basic food microbiology. 2nd ed. London: Chapman and Hall, 1989.

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6

Banwart, George J. Basic food microbiology. 2nd ed. New York: Van Nostrand Reinhold, 1989.

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7

Doyle, Michael P., and Robert L. Buchanan, eds. Food Microbiology. Washington, DC, USA: ASM Press, 2012. http://dx.doi.org/10.1128/9781555818463.

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8

Doyle, Michael P., Francisco Diez-Gonzalez, and Colin Hill, eds. Food Microbiology. Washington, DC, USA: ASM Press, 2019. http://dx.doi.org/10.1128/9781555819972.

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9

C, Westhoff Dennis, ed. Food microbiology. 4th ed. New York: McGraw-Hill, 1988.

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10

O, Moss M., ed. Food Microbiology. New Delhi: New Age International Pvt. Ltd., 2011.

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Частини книг з теми "Food microbiology"

1

Pomeranz, Yeshajahu, and Clifton E. Meloan. "Analytical Microbiology." In Food Analysis, 532–54. Boston, MA: Springer US, 1994. http://dx.doi.org/10.1007/978-1-4615-6998-5_31.

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2

Van Derlinden, E., L. Mertens, and J. F. Van Impe. "Predictive Microbiology." In Food Microbiology, 997–1022. Washington, DC, USA: ASM Press, 2014. http://dx.doi.org/10.1128/9781555818463.ch40.

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3

Leistner, Lothar, and Grahame W. Gould. "Predictive Microbiology." In Food Engineering Series, 51–58. Boston, MA: Springer US, 2002. http://dx.doi.org/10.1007/978-1-4615-0743-7_5.

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4

Merry, Greg. "Basic microbiology." In Food Poisoning Prevention, 3–10. London: Macmillan Education UK, 1997. http://dx.doi.org/10.1007/978-1-349-15190-5_2.

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5

Arroyo-López, F. N., J. Bautista Gallego, A. Valero, R. M. García-Gimeno, and A. Garrido Fernández. "Predictive Microbiology." In Practical Food Safety, 517–34. Chichester, UK: John Wiley & Sons, Ltd, 2014. http://dx.doi.org/10.1002/9781118474563.ch25.

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6

Pot, Bruno, and Marjon Wolters. "11. Food microbiology." In Applied food science, 215–45. The Netherlands: Wageningen Academic Publishers, 2022. http://dx.doi.org/10.3920/978-90-8686-933-6_11.

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7

Liu, Dongyou. "Molecular Food Microbiology." In Molecular Food Microbiology, 1–27. 3rd ed. First edition. | Boca Raton : Taylor & Francis, 2021. |: CRC Press, 2021. http://dx.doi.org/10.1201/9781351120388-1.

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8

Ottesen, Andrea R., and Padmini Ramachandran. "Food Microbiomes: A New Paradigm for Food and Food Ecology." In Food Microbiology, 963–70. Washington, DC, USA: ASM Press, 2019. http://dx.doi.org/10.1128/9781555819972.ch37.

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9

Erickson, Marilyn C., and Michael P. Doyle. "Relevance of Food Microbiology Issues to Current Trends (2008-2018) in Food Production and Imported Foods." In Food Microbiology, 1049–71. Washington, DC, USA: ASM Press, 2019. http://dx.doi.org/10.1128/9781555819972.ch42.

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Vaskoska, Rozita. "12. Hostile microbiology." In Applied food science, 247–66. The Netherlands: Wageningen Academic Publishers, 2022. http://dx.doi.org/10.3920/978-90-8686-933-6_12.

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Тези доповідей конференцій з теми "Food microbiology"

1

Ljevaković-Musladin, I. "UNCERTAINTY FROM SAMPLING IN FOOD MICROBIOLOGY." In Joint IMEKO TC11 and TC24 Hybrid Conference. Budapest: IMEKO, 2023. http://dx.doi.org/10.21014/tc11-2022.21.

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2

García-Mena, Jaime, Cintia Flores-Rivas, Fernando Hernández-Quiroz, Loan Villalobos-Flores, Alberto Piña-Escobedo, Alejandra Chavez-Carbajal, and Khemlal Nirmalkar. "Characterization of the food microbiota in ready-to-eat Mexican foods." In 1st International Electronic Conference on Microbiology. Basel, Switzerland: MDPI, 2020. http://dx.doi.org/10.3390/ecm2020-07107.

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Hassan, Ali, Muhammad Kashif Iqbal Khan, Summaia Fordos, Ali Hasan, Samran Khalid, Muhammad Zeeshan Naeem, and Ali Usman. "Emerging Foodborne Pathogens: Challenges and Strategies for Ensuring Food Safety." In International Electronic Conference on Microbiology. Basel Switzerland: MDPI, 2023. http://dx.doi.org/10.3390/ecm2023-16596.

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Rodríguez-Lázaro, D., and M. Hernández. "Molecular methodology in Food Microbiology diagnostics: trends and current challenges." In 13th World Congress of Food Science & Technology. Les Ulis, France: EDP Sciences, 2006. http://dx.doi.org/10.1051/iufost:20060643.

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Ferreira, Sarah Hellen Mendonça, Karyne Oliveira Coelho, Aracele Pinheiro Pales dos Santos, and Cláudia Peixoto Bueno. "Microbiological Quality on Food Handles Hands." In XII Latin American Congress on Food Microbiology and Hygiene. São Paulo: Editora Edgard Blücher, 2014. http://dx.doi.org/10.5151/foodsci-microal-227.

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Rodrigues, Jessica Bezerra dos Santos, Neyrijane Targino de Souza, Vanessa Gonçalves Honório, Danilo Elias Xavier, Allan de Jesus dos Reis Albuquerque, Fábio Correia Sampaio, Evandro Leite de Souza, and Marciane Magnani. "Biofilm Formation of Staphylococcus Aureus Isolates From Food-Contact Surfaces of Food Processing Environments of Hospitals." In XII Latin American Congress on Food Microbiology and Hygiene. São Paulo: Editora Edgard Blücher, 2014. http://dx.doi.org/10.5151/foodsci-microal-266.

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Santos-Fernández, Edgar, K. Govindaraju, and Geoff Jones. "On Variables Sampling Plans for Food Safety." In XII Latin American Congress on Food Microbiology and Hygiene. São Paulo: Editora Edgard Blücher, 2014. http://dx.doi.org/10.5151/foodsci-microal-262.

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Lombard, B. "The role of standardization bodies in the harmonization of analytical methodology in food microbiology." In 13th World Congress of Food Science & Technology. Les Ulis, France: EDP Sciences, 2006. http://dx.doi.org/10.1051/iufost:20061023.

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Fung, D. "Rapid Methods and Automation in Microbiology:25 years of Scientific Developments and Global Market Trends." In 13th World Congress of Food Science & Technology. Les Ulis, France: EDP Sciences, 2006. http://dx.doi.org/10.1051/iufost:20060705.

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Menezes, Leidiane Andreia Acordi, and Deisy Alessandra Drunkler. "Microencapsulação de Lactobacillus Acidophilus Utilizando Extrato Hidrossolúvel de Soja Como Agente Encapsulante." In XII Latin American Congress on Food Microbiology and Hygiene. São Paulo: Editora Edgard Blücher, 2014. http://dx.doi.org/10.5151/foodsci-microal-014.

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Звіти організацій з теми "Food microbiology"

1

Mizrahi, Itzhak, and Bryan A. White. Uncovering rumen microbiome components shaping feed efficiency in dairy cows. United States Department of Agriculture, January 2015. http://dx.doi.org/10.32747/2015.7600020.bard.

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Ruminants provide human society with high quality food from non-human-edible resources, but their emissions negatively impact the environment via greenhouse gas production. The rumen and its resident microorganisms dictate both processes. The overall goal of this project was to determine whether a causal relationship exists between the rumen microbiome and the host animal's physiology, and if so, to isolate and examine the specific determinants that enable this causality. To this end, we divided the project into three specific parts: (1) determining the feed efficiency of 200 milking cows, (2) determining whether the feed- efficiency phenotype can be transferred by transplantation and (3) isolating and examining microbial consortia that can affect the feed-efficiency phenotype by their transplantation into germ-free ruminants. We finally included 1000 dairy cow metadata in our study that revealed a global core microbiome present in the rumen whose composition and abundance predicted many of the cows’ production phenotypes, including methane emission. Certain members of the core microbiome are heritable and have strong associations to cardinal rumen metabolites and fermentation products that govern the efficiency of milk production. These heritable core microbes therefore present primary targets for rumen manipulation towards sustainable and environmentally friendly agriculture. We then went beyond examining the metagenomic content, and asked whether microbes behave differently with relation to the host efficiency state. We sampled twelve animals with two extreme efficiency phenotypes, high efficiency and low efficiency where the first represents animals that maximize energy utilization from their feed whilst the later represents animals with very low utilization of the energy from their feed. Our analysis revealed differences in two host efficiency states in terms of the microbial expression profiles both with regards to protein identities and quantities. Another aim of the proposal was the cultivation of undescribed rumen microorganisms is one of the most important tasks in rumen microbiology. Our findings from phylogenetic analysis of cultured OTUs on the lower branches of the phylogenetic tree suggest that multifactorial traits govern cultivability. Interestingly, most of the cultured OTUs belonged to the rare rumen biosphere. These cultured OTUs could not be detected in the rumen microbiome, even when we surveyed it across 38 rumen microbiome samples. These findings add another unique dimension to the complexity of the rumen microbiome and suggest that a large number of different organisms can be cultured in a single cultivation effort. In the context of the grant, the establishment of ruminant germ-free facility was possible and preliminary experiments were successful, which open up the way for direct applications of the new concepts discovered here, prior to the larger scale implementation at the agricultural level.

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Microbiology in the 21st Century: Where Are We and Where Are We Going? American Society for Microbiology, 2004. http://dx.doi.org/10.1128/aamcol.5sept.2003.

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The American Academy of Microbiology convened a colloquium September 5–7, 2003, in Charleston, South Carolina to discuss the central importance of microbes to life on earth, directions microbiology research will take in the 21st century, and ways to foster public literacy in this important field. Discussions centered on: the impact of microbes on the health of the planet and its inhabitants; the fundamental significance of microbiology to the study of all life forms; research challenges faced by microbiologists and the barriers to meeting those challenges; the need to integrate microbiology into school and university curricula; and public microbial literacy. This is an exciting time for microbiology. We are becoming increasingly aware that microbes are the basis of the biosphere. They are the ancestors of all living things and the support system for all other forms of life. Paradoxically, certain microbes pose a threat to human health and to the health of plants and animals. As the foundation of the biosphere and major determinants of human health, microbes claim a primary, fundamental role in life on earth. Hence, the study of microbes is pivotal to the study of all living things, and microbiology is essential for the study and understanding of all life on this planet. Microbiology research is changing rapidly. The field has been impacted by events that shape public perceptions of microbes, such as the emergence of globally significant diseases, threats of bioterrorism, increasing failure of formerly effective antibiotics and therapies to treat microbial diseases, and events that contaminate food on a large scale. Microbial research is taking advantage of the technological advancements that have opened new fields of inquiry, particularly in genomics. Basic areas of biological complexity, such as infectious diseases and the engineering of designer microbes for the benefit of society, are especially ripe areas for significant advancement. Overall, emphasis has increased in recent years on the evolution and ecology of microorganisms. Studies are focusing on the linkages between microbes and their phylogenetic origins and between microbes and their habitats. Increasingly, researchers are striving to join together the results of their work, moving to an integration of biological phenomena at all levels. While many areas of the microbiological sciences are ripe for exploration, microbiology must overcome a number of technological hurdles before it can fully accomplish its potential. We are at a unique time when the confluence of technological advances and the explosion of knowledge of microbial diversity will enable significant advances in microbiology, and in biology in general, over the next decade. To make the best progress, microbiology must reach across traditional departmental boundaries and integrate the expertise of scientists in other disciplines. Microbiologists are becoming increasingly aware of the need to harness the vast computing power available and apply it to better advantage in research. Current methods for curating research materials and data should be rethought and revamped. Finally, new facilities should be developed to house powerful research equipment and make it available, on a regional basis, to scientists who might otherwise lack access to the expensive tools of modern biology. It is not enough to accomplish cutting-edge research. We must also educate the children and college students of today, as they will be the researchers of tomorrow. Since microbiology provides exceptional teaching tools and is of pivotal importance to understanding biology, science education in schools should be refocused to include microbiology lessons and lab exercises. At the undergraduate level, a thorough knowledge of microbiology should be made a part of the core curriculum for life science majors. Since issues that deal with microbes have a direct bearing on the human condition, it is critical that the public-at-large become better grounded in the basics of microbiology. Public literacy campaigns must identify the issues to be conveyed and the best avenues for communicating those messages. Decision-makers at federal, state, local, and community levels should be made more aware of the ways that microbiology impacts human life and the ways school curricula could be improved to include valuable lessons in microbial science.

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FAQ: Microbes Make the Cheese. American Society for Microbiology, 2013. http://dx.doi.org/10.1128/aamcol.june.2014.

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Cheese, a traditional food incorporated into many cuisines, is used as an ingredient in cooking or consumed directly as an appetizer or dessert, often with wine or other suitable beverages. Great numbers of cheese varieties are produced, reflecting in part the versatility of the microorganisms used in cheese-making that this FAQ report will describe. Cheese is one of the few foods we eat that contains extraordinarily high numbers of living, metabolizing microbes, leading some participants to say, “Cheese is alive!” The broad groups of cheese-making microbes include many varieties of bacteria, yeast, and filamentous fungi (molds). This report focuses on the microbiology of “natural” cheeses, those made directly from milk, including hard and soft varieties such as Cheddar, Mozzarella, and Camembert. Pasteurized process cheese, the other broad category of cheese, is made by blending natural cheeses with emulsifying agents, preservatives, thickeners, flavorings, and seasonings. “American cheese” is perhaps the classic example of a process cheese, notwithstanding recent examples of American artisanal cheese-making and changing tastes among consumers of those cheeses.

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