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Inhibition of bacterial growth in sweet cheese whey by carbon dioxide as determined by culture-independent community profiling

Overview of attention for article published in International Journal of Food Microbiology, October 2015
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Title
Inhibition of bacterial growth in sweet cheese whey by carbon dioxide as determined by culture-independent community profiling
Published in
International Journal of Food Microbiology, October 2015
DOI 10.1016/j.ijfoodmicro.2015.10.003
Pubmed ID
Authors

Raquel Lo, Tian Xue, Mike Weeks, Mark S. Turner, Nidhi Bansal

Abstract

Whey is a valuable co-product from cheese making that serves as a raw material for a wide range of products. Its rich nutritional content lends itself to rapid spoilage, thus it typically needs to be pasteurised and refrigerated promptly. Despite the extensive literature on milk spoilage bacteria, little is known about the spoilage bacteria of whey. The utility of carbon dioxide (CO2) to extend the shelf-life of raw milk and cottage cheese has been well established, but its application in whey preservation has not yet been explored. This study aims to characterise the microbial populations of fresh and spoiled sweet whey by culture-independent community profiling using 454 pyrosequencing of 16S rRNA gene amplicons and to determine whether carbonation is effective in inhibiting bacterial growth in sweet whey. The microbiota of raw Cheddar and Mozzarella whey was dominated by cheese starter bacteria. After pasteurisation, two out of the three samples studied became dominated by diverse environmental bacteria from various phyla, with Proteobacteria being the most dominant. Diverse microbial profiles were maintained until spoilage occurred, when the entire population was dominated by just one or two genera. Whey spoilage bacteria were found to be similar to those of milk. Pasteurised Cheddar and Mozzarella whey was spoiled by Bacillus sp. or Pseudomonas sp., and raw Mozzarella whey was spoiled by Pseudomonas sp., Serratia sp., and other members of the Enterobacteriaceae family. CO2 was effective in inhibiting bacterial growth of pasteurised Cheddar and Mozzarella whey stored at 15°C and raw Mozzarella whey stored at 4°C. The spoilage bacteria of the carbonated samples were similar to those of the non-carbonated controls.

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Mendeley readers

Mendeley readers

The data shown below were compiled from readership statistics for 30 Mendeley readers of this research output. Click here to see the associated Mendeley record.

Geographical breakdown

Country Count As %
Czechia 1 3%
Unknown 29 97%

Demographic breakdown

Readers by professional status Count As %
Student > Ph. D. Student 10 33%
Researcher 3 10%
Student > Master 3 10%
Student > Bachelor 2 7%
Other 1 3%
Other 1 3%
Unknown 10 33%
Readers by discipline Count As %
Agricultural and Biological Sciences 12 40%
Veterinary Science and Veterinary Medicine 1 3%
Biochemistry, Genetics and Molecular Biology 1 3%
Environmental Science 1 3%
Immunology and Microbiology 1 3%
Other 1 3%
Unknown 13 43%
Attention Score in Context

Attention Score in Context

This research output has an Altmetric Attention Score of 2. This is our high-level measure of the quality and quantity of online attention that it has received. This Attention Score, as well as the ranking and number of research outputs shown below, was calculated when the research output was last mentioned on 20 October 2015.
All research outputs
#16,722,190
of 25,374,647 outputs
Outputs from International Journal of Food Microbiology
#2,628
of 3,781 outputs
Outputs of similar age
#164,422
of 290,041 outputs
Outputs of similar age from International Journal of Food Microbiology
#17
of 47 outputs
Altmetric has tracked 25,374,647 research outputs across all sources so far. This one is in the 32nd percentile – i.e., 32% of other outputs scored the same or lower than it.
So far Altmetric has tracked 3,781 research outputs from this source. They typically receive a little more attention than average, with a mean Attention Score of 5.3. This one is in the 28th percentile – i.e., 28% of its peers scored the same or lower than it.
Older research outputs will score higher simply because they've had more time to accumulate mentions. To account for age we can compare this Altmetric Attention Score to the 290,041 tracked outputs that were published within six weeks on either side of this one in any source. This one is in the 40th percentile – i.e., 40% of its contemporaries scored the same or lower than it.
We're also able to compare this research output to 47 others from the same source and published within six weeks on either side of this one. This one has gotten more attention than average, scoring higher than 61% of its contemporaries.