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Full-Text Articles in Food Chemistry

Solanum Jamesii As A Food Crop: History And Current Status Of A Unique Potato, David Kinder, John Bamberg, Lisbeth Louderback, Bruce Pavlik, Alfonso Del Rio May 2021

Solanum Jamesii As A Food Crop: History And Current Status Of A Unique Potato, David Kinder, John Bamberg, Lisbeth Louderback, Bruce Pavlik, Alfonso Del Rio

Pharmacy Faculty Scholarship

Solanum jamesii is a wild potato found in the US southwest. There is ample evidence that this potato was used by ancestral Puebloans as a food source, where some researchers think it was used as a starvation food while others consider it to be regular food source. Currently this potato is being grown by Native Americans, notably the Navajo, as a specialty food as well as a food crop. There are several attributes to this potato that make it especially suitable for development as our climate changes and food needs become more demanding, including its drought tolerance and ability to ...


The Chemistry Of Fermentation As It Relates To The Art Of Winemaking, Olivia Cochran May 2021

The Chemistry Of Fermentation As It Relates To The Art Of Winemaking, Olivia Cochran

Symposium of Student Scholars

The process of fermentation can be traced back to the beginning of civilization. Countries, over time, have learned this scientific process and turned it into the backbone of their culture through the making and manufacturing of wine. While climate-change and global-warming have impacted the commercial marketability of wine, the scientific process has remained constant. This undergraduate project analyses the production, fermentation and analytical approach of producing high quality wine. Beginning from the picking of grapes, to testing the acidity through a series of titrations, winemaking is truly where science and art collide.


Bioanalytical Determination Of Glucose Concentration In Sports Drinks Using Uv/Vis Spectroscopy, Laney Hedgeman, Brianna Bond May 2021

Bioanalytical Determination Of Glucose Concentration In Sports Drinks Using Uv/Vis Spectroscopy, Laney Hedgeman, Brianna Bond

Symposium of Student Scholars

Abstract

The purpose of our project is to indirectly monitor the enzymatic activity of glucose oxidase as it reacts with the glucose present in sports drinks through the quantitative analysis of the generated ferricyanide. As glucose oxidase catalyzes the oxidation of beta-D-glucose in the presence of oxygen, D-glucono-1,5-lactone is produced along with hydrogen peroxide. The hydrogen peroxide is used in a subsequent reaction with ferrocyanide catalyzed by horse radish peroxidase to produce water and the chromophore ferricyanide. This compound absorbs in the ultraviolet/visible spectrum at 420 nm, which can be quickly measured using Ultraviolet/Visible Spectroscopy. Since the ...


Training Interns In Nutrition And Dietetics: A Cross-Sectional Study Of The Barriers And Motivators To Being A Registered Dietitian Nutritionist Preceptor, Andrea M. Hutchins, Donna M. Winham, Jinette P. Fellows, Michelle M. Heer May 2021

Training Interns In Nutrition And Dietetics: A Cross-Sectional Study Of The Barriers And Motivators To Being A Registered Dietitian Nutritionist Preceptor, Andrea M. Hutchins, Donna M. Winham, Jinette P. Fellows, Michelle M. Heer

Food Science and Human Nutrition Publications

Background

As is common across the health professions, training of Registered Dietitian Nutritionists (RDNs) requires experiential learning for interns/students to gain skills and demonstrate entry-level competency. Preceptors are essential to the experiential learning component of health care professional training, providing supervision and mentoring as students and interns gain the skills required for entry-level practice competency. Over the past 27 years, 47–73% of applicants to dietetic internships have received a placement. Practitioners willing to volunteer as preceptors are needed to generate more internship or experiential learning opportunities for the profession to continue to meet workforce demands.

Methods

The objective ...


Techniques To Improve The Volume, Texture And Nutritional Quality Of Gluten Free Bread, Zachary Christman May 2021

Techniques To Improve The Volume, Texture And Nutritional Quality Of Gluten Free Bread, Zachary Christman

Theses, Dissertations, and Student Research in Agronomy and Horticulture

This article highlights the use of soy flour to improve the protein and fiber of gluten free bread. Also, the use of an extrusion process on soybean and corn flour blends improves the volume and texture of the bread. A full listing of the ingredients and method for production of higher quality gluten free bread is included.


Has Maize Overtaken Our Reality? A Personal Briefing, Biochemical Comparison, Agrigenomics, And History Of Maize, Nader Pahlevan May 2021

Has Maize Overtaken Our Reality? A Personal Briefing, Biochemical Comparison, Agrigenomics, And History Of Maize, Nader Pahlevan

Honors Theses

Maize (Zea mays ssp. Mays) is a revolutionary cereal grain that has raced to the world’s most popular staple crop, transforming societies and impacting history. This paper aims to build and portray the story maize has created through its journey to world domination. The important details that encompass this literature are maize’s cultural significance in my life’s story, the comparison of various starches broken down into amylose and amylopectin ratios, a summative historical account on maize’s spread throughout numerous parts of the old world, and the genetical analysis of maize that explains the key features that ...


Bringing Biochemistry Home: Transforming Milk Into Yogurt, Ashley King May 2021

Bringing Biochemistry Home: Transforming Milk Into Yogurt, Ashley King

Honors Theses

Communicating the beauty and complexity of biochemistry to students in a large classroom during the pandemic: what a challenge! We undertook a novel endeavor in the Department of Chemistry and Biochemistry by introducing a mandatory kitchen chemistry experiment in a lecture course. Milk, the epitome of our identity as mammals, also contains all of the major biochemical macromolecules studied in Biochemistry I. Further, the making of yogurt invokes physical processes that are the major processes and molecular forces that dominate the content of the course. Here, we report the results of massive parallel experiment conducted in the kitchens of the ...


Novel Sources Of Food Allergens, Lee Palmer May 2021

Novel Sources Of Food Allergens, Lee Palmer

Dissertations, Theses, & Student Research in Food Science and Technology

Technological advancement and globalization have led to the spread of foods to countries where the food does not yet have a documented history of consumption, in other words, novel foods. Novel foods also encompass truly novel foods, foods that have been processed in a novel manner, and novel means of exposure. With novel foods comes the potential of food allergens that pose an uncharacterized risk to those with food allergies. Food allergies are an increasingly important facet of public health. Therefore, a deeper understanding of novel foods as well as methods to evaluate consumers’ potential risk is necessary. Literature reviews ...


Gut Community Response To Wheat Bran And Pinto Bean, Shuen Leow May 2021

Gut Community Response To Wheat Bran And Pinto Bean, Shuen Leow

Dissertations, Theses, & Student Research in Food Science and Technology

There is general consensus among the scientific community that dietary fibers reduce the risk of Western diseases through their fermentation by beneficial microbial communities in the human gut. However, dietary fibers in wheat bran (WB) and pinto bean (PB) are incompletely fermented by the gut microbiota. Therefore, there is a critical need to identify gut microbial communities that can increase fermentation of dietary fibers from these foods to maximize their disease-preventing properties. The goal of this study was to identify such communities with increased capacity to ferment the dietary fibers in WB and PB. To accomplish these goals, a stepwise ...


Combatting Inefficient Food Waste In Nwa With Food Loops, Davis Ehlers May 2021

Combatting Inefficient Food Waste In Nwa With Food Loops, Davis Ehlers

Economics Undergraduate Honors Theses

It is no longer a speculation that the actions of the human race have had detrimental impacts on the environment. As consumers become increasingly aware of this fact- and the fact that many of the issues are caused by bad business and environmental management, many individuals are wondering what they can do about it. This growing area of demand is where many businesses have begun to take on the challenge of being profitable while benefiting the environment at the same time, and some have even found ways to create a profit by engaging in activities that directly benefit the environment ...


Corruption In Capsules: How It Is Legal For Companies To Put Harmful Ingredients In Vitamins And Dietary Supplements, Emily Leggiero Apr 2021

Corruption In Capsules: How It Is Legal For Companies To Put Harmful Ingredients In Vitamins And Dietary Supplements, Emily Leggiero

English Department: Research for Change - Wicked Problems in Our World

The vitamin and supplement industry has increased exponentially in profits as well as potential products on the market since the turn of the century. However, these products are not regulated, nor do they undergo any premarket clinical research or testing. Public health is compromised by vitamins and supplements that are available for American consumption that is disproportionately unregulated to their chemically similar counterparts. This wicked problem is facilitated through the combination of historical legislative definitions that has since been distorted for corrupt administrative gain through the allotment of corporate expenditures. Company disbursements are made to the same policymakers that create ...


Bibliometric Analysis Of The 200 Most Cited Articles On Antioxidant From 1976-2020, Ghouse Modin Nabeesab Mamdapur Mr., Neelesh Kumar Nema Dr., Baby Kumaranthara Chacko Dr., Jose Paul Dr. Apr 2021

Bibliometric Analysis Of The 200 Most Cited Articles On Antioxidant From 1976-2020, Ghouse Modin Nabeesab Mamdapur Mr., Neelesh Kumar Nema Dr., Baby Kumaranthara Chacko Dr., Jose Paul Dr.

Library Philosophy and Practice (e-journal)

Antioxidant helps to reduce various disorders and control pathological conditions such as cancer, aging, cardiovascular disease, cataracts, immune system decline, and brain dysfunction etc. In this study, the top 200 highly cited articles (citations 327,657) with total 647 authors were retrieved from Elsevier’s Scopus database (105,440 hits) by the keyword “antioxidant” published across the worldwide for the timespan 1976-2020 years. The data were analysed through bibliometric indicators by using VOSviewer and biblioshiny tools to explore various parameters i.e. keywords co-occurrence, authors contribution, highly cited journals, affiliations/organization engaged and worldwide collaboration. In the year 2001 and ...


Fermentation Performance And Nutritional Assessment Of Physically Processed Lentil And Green Pea Flour, Bibek Byanju, Milagros P. Hojilla‐Evangelista, Buddhi P. Lamsal Mar 2021

Fermentation Performance And Nutritional Assessment Of Physically Processed Lentil And Green Pea Flour, Bibek Byanju, Milagros P. Hojilla‐Evangelista, Buddhi P. Lamsal

Food Science and Human Nutrition Publications

BACKGROUND

A significant amount of nutrients, including dietary fibers, proteins, minerals, and vitamins are present in legumes, but the presence of anti‐nutritional factors (ANFs) like phytic acid, tannins, and enzyme inhibitors impact the consumption of legume and nutrient availability. In this research, the effect of a physical process (sonication or precooking) and fermentation with Lactobacillus plantarum and Pediococcus acidilactici on ANFs of some legumes was evaluated.

RESULTS

Total phenolic contents were significantly (p<0.05) reduced for modified and fermented substrates compared to non‐fermented controls. Trypsin inhibitory activity (TIA) was reduced significantly for all substrates except for unsonicated soybean and lentil fermented with L. plantarum and P. acidilactici. When physical processing was done, there was a decrease in TIA for all the substrate. Phytic acid content decreased for physically ...


Novel Uplc-Ms/Ms Method For Standardization Of Niazimicin Content In Edible Seeds And Leaves Of Moringa Oleifera Lam., Eman M. Abdelsayed, Amira Abdel Motaal, Rasha S. Hanafi Mar 2021

Novel Uplc-Ms/Ms Method For Standardization Of Niazimicin Content In Edible Seeds And Leaves Of Moringa Oleifera Lam., Eman M. Abdelsayed, Amira Abdel Motaal, Rasha S. Hanafi

Journal of Food and Drug Analysis

Moringa oleifera (MO) is a highly nutritious plant, whose leaves and seed pods are consumed in Africa, Asia, sub-Himalayan regions and South America. A novel ultra-high performance liquid chromatography tandem mass spectrometry (UPLC-MS/MS) method for the standardization of the bioactive thiocarbamate compound from MO, niazimicin (NZ) in seeds and leaves, is developed, optimized and validated according to the International Conference on Harmonization (ICH) guidelines, using desipramine as the internal standard. Multiple reaction monitoring detection of transitions 358.05>106.86 and 266.38 > 193.04 with collision energy of 25V and 40V, respectively were used. A gradient was optimized ...


Three-Way Analysis-Based Ph-Uv-Vis Spectroscopy For Quantifying Allura Red In An Energy Drink And Determining Colorant's Pka, Erdal Dinç Prof., Nazangül Ünal, Zehra Ceren Ertekin Mar 2021

Three-Way Analysis-Based Ph-Uv-Vis Spectroscopy For Quantifying Allura Red In An Energy Drink And Determining Colorant's Pka, Erdal Dinç Prof., Nazangül Ünal, Zehra Ceren Ertekin

Journal of Food and Drug Analysis

Three-way analysis-based pH-UV-Vis spectroscopy was proposed for quantifying allura red in an energy drink product without the need for chromatographic analysis, and determining the colorant’s pKa without using any titration technique. In this study, UV-Vis spectroscopic data matrices were obtained from absorbance measurements at five different pH levels from pH 8 to pH 12 and arranged as a three-way array (wavelength x sample x pH). In the three-way analysis procedure, parallel factor analysis (PARAFAC) was implemented to decompose the three-way array into a set of trilinear components. Each set of three components relates to spectral, pH and relative concentration ...


The Effects Of Wort Oxygenation Scenarios On Fermentation Performance, Volatile Flavor Compound Development, And Flavor Stability In High Gravity Brewing, Ben Jabson Mar 2021

The Effects Of Wort Oxygenation Scenarios On Fermentation Performance, Volatile Flavor Compound Development, And Flavor Stability In High Gravity Brewing, Ben Jabson

Master's Theses

High gravity (HG) brewing has become the most used strategy for maximizing fermenter productivity in commercial brewing. While HG brewing has many benefits, the additional stress placed on the yeast due to the higher concentration of fermentable sugars in the wort can negatively impact fermentation performance and flavor compound formation. A proper dissolved oxygen (DO) level is vital to guarantee adequate yeast performance during HG fermentations. Dissolved oxygen is vital to yeast viability throughout the fermentation process, as yeast requires oxygen to synthesize vital cell membrane components needed for continued anaerobic growth and cell division. Previous research has demonstrated the ...


Dynamics Of The Gut Microbiome Response To Dietary Intervention With Anthocyanin-Rich Foods, Abby D. Benninghoff Jan 2021

Dynamics Of The Gut Microbiome Response To Dietary Intervention With Anthocyanin-Rich Foods, Abby D. Benninghoff

Funded Research Records

No abstract provided.


Arabinoxylan Structural Profiling Of Cool-Season Pasture Grasses Via High-Performance Anion-Exchange Chromatography With Pulsed Amperometric Detection (Hpaec-Pad) Analysis Of Endoxylanase Digests, Glenna Erin Joyce Jan 2021

Arabinoxylan Structural Profiling Of Cool-Season Pasture Grasses Via High-Performance Anion-Exchange Chromatography With Pulsed Amperometric Detection (Hpaec-Pad) Analysis Of Endoxylanase Digests, Glenna Erin Joyce

Theses and Dissertations--Animal and Food Sciences

Arabinoxylan (AX) is a major structural polysaccharide found in the cell walls of monocots such as cereal grains and pasture grasses. The variety of AX structural components and substitution patterns contribute to AX structural diversity between different monocot species as well as plant tissues.

The rumen is the first digestion site of masticated food material in cattle and provides 70% of energy to host through fermentation of forage. There are many species of pasture grasses that act as a forage source. Differences in AX structure found in these pasture grasses may impact rumen microbial fermentation. Understanding the AX structure of ...


The Inhibition Of Growth Of S. Cerevisiae, U. Maydis, And M. Lychinidis-Dioicae By Apiaecea Plant Extracts, Jackson M Hoffman, Jared Scott, David Schultz Phd Jan 2021

The Inhibition Of Growth Of S. Cerevisiae, U. Maydis, And M. Lychinidis-Dioicae By Apiaecea Plant Extracts, Jackson M Hoffman, Jared Scott, David Schultz Phd

Undergraduate Arts and Research Showcase

The Apiaceae family of plants contains over 3,500 species, many of which are used as food crops: vegetables (carrot, parsnip, celery, etc.), herbs (cilantro, fennel, dill, etc.), and spices (cumin, anise, caraway, etc.). Many spices have been shown to exhibit antimicrobial properties against both bacteria and fungi. We set out to determine if the Apiaceae spice extracts currently used in our lab for anticancer studies exhibit any antimicrobial properties. Ethanolic extracts were made from several Apiaceae seeds: Apium graveolens (celery), Cuminum cyminum (cumin), Anethum graveolens(dill), Foeniculum vulgare (fennel), Coriandrum satvium (coriander), Pimpinella ansium (anise), Trachyspermum ammi (ajwain), Carum ...


A Review On European Union’S Strategy For Plastics In A Circular Economy And Its Impact On Food Safety, Chris Matthews, Fintan Moran, Amit Jaiswal Jan 2021

A Review On European Union’S Strategy For Plastics In A Circular Economy And Its Impact On Food Safety, Chris Matthews, Fintan Moran, Amit Jaiswal

Articles

In 2018, European Union adopted a European strategy for plastics in a circular economy as a part of theiraction plan for a circular economy. Sustainability is the underlying motivation behind the plasticsstrategy with a goal of addressing how plastics are designed, used and recycled in the EU. One of thestrategies outlined is that by 2030, all plastic packaging placed on the EU market is either reusable or canbe recycled in a cost-effective manner. A large portion of food packaging is multi-layer plastic that is notrecyclable in a cost-effective manner. Given the difficulties associated with recycling today’s complexfood packaging, what ...


Green Fractionation Of 2g And 3g Feedstocks For Ethanol Production: Advances, Incentives And Barriers, Behzad Satari, Amit Jaiswal Jan 2021

Green Fractionation Of 2g And 3g Feedstocks For Ethanol Production: Advances, Incentives And Barriers, Behzad Satari, Amit Jaiswal

Articles

Efficient release of fermentable sugars from the complex biomass structure such as second-generation or third-generation feedstocks by an appropriate enzymatic hydrolysis needs a prior biomass fractionation. This process facilitates the exposure of more cellulose and hemicelluloses for enzymatic hydrolysis. This review focused on ‘green fractionation’ of biomass by applying the principles of green chemistry for bioethanol production. Besides, the recent technological achievements in applying these principles for the fractionation have been discussed. For green fractionation, energy delivery systems are referred to as microwave and ultrasound. Besides, green cellulose solvents, biomass-derived solvents, and supercritical carbon dioxide play an important role in ...


Food Analysis Module Descriptor With Sdgs Embedded, Julie Dunne Jan 2021

Food Analysis Module Descriptor With Sdgs Embedded, Julie Dunne

Reusable Resources

This OER is a Food Analysis module descriptor that has been reviewed to embed sustainability learning outcomes, activities, and reading material. This is an output from the IMPACT project Sustainable-Food-Curriculum CoCreate. It includes learning outcomes related to green chemical analysis, and impact of climate change on food analysis.


Craft A Cold One, Lennon Sullivan, Noah Christy Jan 2021

Craft A Cold One, Lennon Sullivan, Noah Christy

Undergraduate Honors Theses

A demo for a four to five episode mini series on how to brew your own beer at home, with affordable materials. This would help translate very complicated craft brewing techniques into an easy-to-understand guide.


Protein Extraction Protocols For Optimal Proteome Measurement And Arginine Kinase Quantitation From Cricket Acheta Domesticus For Food Safety Assessment, Utpal Bose, James A. Broadbent, Angéla Juhász, Shaymaviswanathan Karnaneedi, Elecia B. Johnston, Sally Stockwell, Keren Byrne, Vachiranee Limviphuvadh, Sebastian Maurer-Stroh, Andreas L. Lopata, Michelle L. Colgrave Jan 2021

Protein Extraction Protocols For Optimal Proteome Measurement And Arginine Kinase Quantitation From Cricket Acheta Domesticus For Food Safety Assessment, Utpal Bose, James A. Broadbent, Angéla Juhász, Shaymaviswanathan Karnaneedi, Elecia B. Johnston, Sally Stockwell, Keren Byrne, Vachiranee Limviphuvadh, Sebastian Maurer-Stroh, Andreas L. Lopata, Michelle L. Colgrave

ECU Publications Post 2013

© 2021 Elsevier Ltd Insects have been consumed by people for millennia and have recently been proposed as a complementary, sustainable source of protein to feed the world's growing population. Insects and crustaceans both belong to the arthropod family. Crustacean (shellfish) allergies are common and potentially severe; hence, the cross-reactivity of the immune system with insect proteins is a potential health concern. Herein, LC-MS/MS was used to explore the proteome of whole, roasted whole and roasted powdered cricket products. Eight protein extraction protocols were compared using the total number of protein and distinct peptide identifications. Within these data, 20 ...


Effects Of Tempeh Fermentation On Soy Free And Bound Phenolics: Release, Transformation, And Stimulated Production, Amadeus Driando Ahnan Dec 2020

Effects Of Tempeh Fermentation On Soy Free And Bound Phenolics: Release, Transformation, And Stimulated Production, Amadeus Driando Ahnan

Doctoral Dissertations

The fermentation of tempeh, a traditional source of protein originated in Indonesia, has been reported to enhance the health-promoting potentials of various grains, legumes, and beans. Tempeh fermentation on soybeans can modulate the bioavailability of phenolic compounds, particularly isoflavones, bioactive compounds that have been found to be protective against lung, prostrate, and colon cancers. However, the mechanism of the protective benefits was unknown.

Using whole-food and in vitro models, this study addressed this research gap by investigating the effects of tempeh fermentation using various cultures on the compositions of soy free, bound, and minor phenolics, as well as their antioxidative ...


Analysis Of Titanium Dioxide Nanoparticles In Foods Using Raman Spectroscopic Techniques, Janamkumar Pandya Dec 2020

Analysis Of Titanium Dioxide Nanoparticles In Foods Using Raman Spectroscopic Techniques, Janamkumar Pandya

Doctoral Dissertations

Titanium dioxide (TiO2) and its nanoparticles (NPs) are widely used in various applications. Recently, the presence of TiO2 NPs in food and consumer products raised safety concerns to human health and the environment. The goal of this project is to explore the capability of Raman Spectroscopy in the analysis of TiO2-NPs and apply this technique for the analysis of TiO2-NPs in food and environmental samples. Two approaches, i.e. the ligand-based and the mapping-based, were evaluated. The ligand-based approach utilized the surface enhanced Raman scattering (SERS) property of the TiO2 NPs as a substrate to enhance the signal of a ...


Adsorptive Surface Modification Of Cellulose Nanocrystals To Stabilize Nutraceuticals Loaded Lipid Carriers For Food Application, Avinash S. Patel Dec 2020

Adsorptive Surface Modification Of Cellulose Nanocrystals To Stabilize Nutraceuticals Loaded Lipid Carriers For Food Application, Avinash S. Patel

Electronic Theses and Dissertations

Lipid carriers such as emulsions and liposomes have been widely studied as carriers for different nutraceuticals. However, lipid carriers' physicochemical instability results in the leakage of loaded nutraceuticals and the low solubility into the digestion medium, thus reducing the bioaccessibility. Cellulose nanocrystals (CNC) are nano-sized cellulose derivatives obtained after hydrolysis of cellulosic matrices that possess potential applications in functional foods and nutraceuticals. However, hydrophilicity, anionic surface potential, and poor re-dispersibility limit CNC’s applications. The primary objectives of this research were 1) to modify CNC via adsorbing polyethylene glycol (PEG) to stabilize liposomes and to study its physiochemical stability at ...


Assessment Of Grain Safety In Developing Nations, Jose R. Mendoza Dec 2020

Assessment Of Grain Safety In Developing Nations, Jose R. Mendoza

Dissertations, Theses, & Student Research in Food Science and Technology

Grains are the most widely consumed foods worldwide, with maize (Zea mays) being frequently consumed in developing countries where it feeds approximately 900 million people under the poverty line of 2 USD per day. While grain handling practices are acceptable in most developed nations, many developing nations still face challenges such as inadequate field management, drying, and storage. Faulty grain handling along with unavoidably humid climates result in recurrent fungal growth and spoilage, which compromises both the end-quality and safety of the harvest. This becomes particularly problematic where there is little awareness about health risks associated with poor quality grain ...


Anti-Inflammatory Properties Of Blackberry Phenolic And Volatile Compounds, Pauline Morin Dec 2020

Anti-Inflammatory Properties Of Blackberry Phenolic And Volatile Compounds, Pauline Morin

Theses and Dissertations

Berries are known for many health benefits including anti-inflammatory properties that lower risks of chronic diseases. These properties have been linked to high concentrations of phenolic compounds, especially anthocyanins. However, the present study hypothesized that volatiles could contribute to the berries’ bioactive properties. Thus, the objectives of this research are to profile the phenolic and volatile composition of 16 blackberry genotypes harvested at the Fruit Research Center of the University of Arkansas and to evaluate the antiinflammatory capacities of three selected genotypes on inflamed cells. Phenolic and volatile profiles were evaluated using chromatographic techniques. The three genotypes A2528T, A2587T and ...


Observed Defects Of Swiss Cheese Based On The Microbiome Contribution To The Production Of Organic Acids, Vannessa D. Campfield Dec 2020

Observed Defects Of Swiss Cheese Based On The Microbiome Contribution To The Production Of Organic Acids, Vannessa D. Campfield

Boise State University Theses and Dissertations

The United States Department of Agriculture downgrades on the order of 17% of all Swiss cheese produced in the United States due to defects. Many of these defects are related to improper eye formation, number, distribution, or size; leading to an industry loss of over $69 million per annum. The microbiome in Swiss-type cheeses plays a significant role in eye development due to production of organic acids and gaseous emissions contingent on bacterial abundance and phenotype. The relationship between bacteria and the organic acids they produce leading to Swiss cheese defects can be correlated using Next-generation sequencing and high-performance liquid ...