Publications by authors named "Ireland Green"
Article Synopsis
- The study focuses on the gas production issues caused by a type of bacteria called Paucilactobacillus wasatchensis in Cheddar cheese, which can lead to undesirable slits and cracks.
- The researchers aimed to create a model test to analyze how the bacteria utilized galactose and ribose and whether other bacteria could prevent gas formation.
- Findings showed that co-inoculating Pa. wasatchensis with certain galactose-fermenting bacteria significantly reduced gas production by depleting galactose, indicating a potential method for mitigating gas issues in cheese.
Understanding characteristics that permit survival and growth of Paucilactobacillus wasatchensis as part of the nonstarter microbiota of cheese is important for minimizing unwanted gas formation in cheese that can cause downgrading because of slits and cracks. The ability of Plb. wasatchensis WDC04 to survive pasteurization was studied by inoculating raw milk with 10 cfu/mL and measuring survival after processing through a high-temperature, short-time pasteurizer.
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