Book Reviews

Quigley, L,O'Sullivan, O,Beresford, TP,Ross, RP,Fitzgerald, GF,Cotter, PD

2011

January

Molecular approaches to analysing the microbial composition of raw milk and raw milk cheese

Validated

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Raw milk/cheese Microbial composition Culture-independent microbiology LACTIC-ACID BACTERIA STRAND CONFORMATION POLYMORPHISM GRADIENT GEL-ELECTROPHORESIS CULTURE-INDEPENDENT METHODS BUFFALO MOZZARELLA CHEESE AVIUM SUBSPECIES PARATUBERCULOSIS DETECT STAPHYLOCOCCUS-AUREUS RIBOSOMAL-RNA ANALYSIS NATURAL WHEY CULTURES REAL-TIME PCR

The availability and application of culture-independent tools that enable a detailed investigation of the microbiota and microbial biodiversity of food systems has had a major impact on food microbiology. This review focuses on the application of DNA-based technologies, such as denaturing gradient gel electrophoresis (DGGE), temporal temperature gradient gel electrophoresis (TTGE), single stranded conformation polymorphisms (SSCP), the polymerase chain reaction (PCR) and others, to investigate the diversity, dynamics and identity of microbes in dairy products from raw milk. Here, we will highlight the benefits associated with culture-independent methods which include enhanced sensitivity, rapidity and the detection of microorganisms not previously associated with such products. (C) 2011 Elsevier B.V. All rights reserved.

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DOI 10.1016/j.ijfoodmicro.2011.08.001