Publications by authors named "Randall K Thunell"
Article Synopsis
- The study compares the growth and survival of four strains of bacteria (two L. lactis and two L. cremoris) used as starter cultures in Cheddar cheese production, focusing on how they perform during cheesemaking and post-salting.
- A standardized cheesemaking procedure was followed, and various salt levels were tested, revealing that bacterial growth was much higher in L. lactis strains compared to L. cremoris strains.
- Flow cytometry showed about 5% of starter cells were dead after 6 days of storage, while some cells were alive but semipermeable, with L. cremoris strains having a higher proportion of these semipermeable cells.
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.
