Publications by authors named "Monika Haueter"
Cheese is one of the most consumed fermented animal-based products globally, rendering its quality assessment and evaluation of substantial economic interest. Understanding the degree of cheese homogeneity is paramount for designing effective sampling strategies, yet this information is largely lacking. This study investigates the homogeneity of a cheese wheel based on the distribution of volatile compounds, microbiota, sodium chloride content, and pH, combined with sensory analyses.
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- Domestication has played a crucial role in developing complex societies by selecting wild species for desirable traits, particularly those that enhance food production.
- This study investigated Swiss cheese starter cultures, revealing low genetic diversity and stable traits among the bacteria, suggesting they have undergone domestication since the early days of cheese making.
- The research also indicates ongoing genetic decay in these microbes, which may be linked to a narrower range of environments they can thrive in, highlighting the need for further studies on the evolution of microbes used in various fermented foods.
Comparison of partial tuf gene sequences for the identification of lactobacilli.
FEMS Microbiol Lett
December 2002
Comparative analysis of partial tuf sequences was evaluated for the identification and differentiation of lactobacilli. Comparison of the amino acid sequences allowed differentiation between species and also between the subspecies of Lactobacillus delbrueckii. The nucleotide sequence comparison allowed differentiation between other subspecies and between some strains.
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