Growth and location of bacterial colonies within dairy foods using microscopy techniques: a review
The growth, location, and distribution of bacterial colonies in dairy products are important factors for the ripening and flavor development of cheeses, yogurts, and soured creams. Starter, non-starter, spoilage, and pathogenic bacteria all become entrapped in the developing casein matrix of dairy f...
Saved in:
Published in | Frontiers in microbiology Vol. 6; p. 99 |
---|---|
Main Authors | , , , |
Format | Journal Article |
Language | English |
Published |
Switzerland
Frontiers Media S.A
18.02.2015
|
Subjects | |
Online Access | Get full text |
Cover
Loading…
Summary: | The growth, location, and distribution of bacterial colonies in dairy products are important factors for the ripening and flavor development of cheeses, yogurts, and soured creams. Starter, non-starter, spoilage, and pathogenic bacteria all become entrapped in the developing casein matrix of dairy foods. In order to visualize these bacterial colonies and the environments surrounding them, microscopy techniques are used. The use of various microscopy methods allow for the rapid detection, enumeration, and distribution of starter, non-starter and pathogenic bacteria in dairy foods. Confocal laser scanning microscopy is extensively utilized to identify bacteria location via the use of fluorescent dyes. Further study is needed in relation to the development of micro- gradients and localized ripening parameters in dairy products due to the location of bacteria at the protein-fat interface. Development in the area of bacterial discrimination using microscopy techniques and fluorescent dyes/tags is needed as the benefits of rapidly identifying spoilage/pathogenic bacteria early in product manufacture would be of huge benefit in relation to both safety and financial concerns. |
---|---|
Bibliography: | ObjectType-Article-2 SourceType-Scholarly Journals-1 ObjectType-Feature-3 content type line 23 ObjectType-Review-1 Edited by: Sophie Jeanson, Institut National de la Recherche Agronomique, France This article was submitted to Food Microbiology, a section of the journal Frontiers in Microbiology. Reviewed by: Louis Coroller, Université de Brest, France; Ilkin Yucel Sengun, Ege University, Turkey |
ISSN: | 1664-302X 1664-302X |
DOI: | 10.3389/fmicb.2015.00099 |