Publications by authors named "Andrea Goss"

Cow milk microbiota has received increased attention in recent years, not only because of its importance for human health but also because of its effect on the quality and technological properties of milk. Several studies, therefore, have investigated the effect of various production factors on the microbial composition of milk. However, most of the previous studies considered a limited number of animals from experimental or single farm, which could have biased the results.

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Lichens serve as important bioindicators of air pollution in cities. Here, we studied the diversity of epiphytic lichens in the urban area of Munich, Bavaria, southern Germany, to determine which factors influence species composition and diversity. Lichen diversity was quantified in altogether 18 plots and within each, five deciduous trees were investigated belonging to on average three tree species (range 1-5).

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Article Synopsis
  • This study examined the microbial and bacteriophage diversity in cheese-production facilities using natural whey starter (NWS) cultures, specifically for Trentingrana cheese.
  • Researchers analyzed samples from six dairy factories over four months, discovering a dominant bacterial species in NWS cultures and variations based on temperature conditions during production.
  • Findings revealed a high presence of bacteriophages, yet the microbial quality remained good, indicating that diverse bacterial strains in NWS cultures help prevent phage dominance and maintain effective acidification during cheese production.
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  • Milk microbiota is crucial for creating unique flavors and textures in raw milk cheese, and this study examined how chlorine products affect milk and cheese microbiota.
  • Researchers compared samples from three farms during a 6-week period using sodium hypochlorite detergent (period C) and a subsequent 6 weeks without chlorine (period NC).
  • Results indicated that the use of chlorine decreased certain beneficial microbes in milk, while increasing counts of others, ultimately affecting both the quality of whey-starter microbes and the flavor profile of the resulting cheese.
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