COMPOSITION, SUCCESSION, AND SOURCE TRACKING OF MICROBIAL COMMUNITIES THROUGHOUT THE TRADITIONAL PRODUCTION OF A FARMSTEAD CHEESE

Composition, Succession, and Source Tracking of Microbial Communities throughout the Traditional Production of a Farmstead Cheese

ABSTRACT Prior to the advent of milk pasteurization and the use of defined-strain starter cultures, the production and ripening of cheese relied on the introduction and growth of adventitious microbes from the environment.This study characterized microbial community structures throughout a traditional farmstead cheese production continuum and evalu

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Maximizing Energy Content and CO2 Bio-fixation Efficiency of an Indigenous Isolated Microalga Parachlorella kessleri HY-6 Through Nutrient Optimization and Water Recycling During Cultivation

An alternative source of energy and materials with low negative environmental impacts is essential for a sustainable future.Microalgae is a promising candidate in this aspect.The focus of this study is to optimize the supply of bostik mvp nitrogen and carbon dioxide during the cultivation of locally isolated strain Parachlorella kessleri HY-6.This

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