Dairy Foods III: Microbiology

Section: Dairy Foods
Format: Orals
Day/Time: Tuesday 2:00 PM–3:15 PM
Location: 328
Chair: Mark Johnson, Wisconsin Center for Dairy Research
Please note: last-minute changes to the program may not be reflected here.
2:00 PM
#388 Genomics of Advenella, Psychrobacter and Psychroflexus strains from the surface of Austrian artisanal hard cheeses: insights into ripening and flavor generation.
S. Schmitz-Esser
2:15 PM
#389 Lactoferrin protect Caco-2, HEK, Hep-G2 and SK-N-SH cell lines inhibits aflatoxin-induced cytotoxicity and oxidative DNA damage.
J. Q. Wang
2:30 PM
#390 Impact of the addition of exopolysaccharides containing β (1→ 4), and β (1→ 3) linkages isolated from Streptococcus thermophilus into milk prior to fermentation on physical and rheological properties of fermented milk gels.
S. N. Khanal
2:45 PM
#391 Transcriptomic analysis of high exopolysaccharide-producing dairy starter bacterium Streptococcus thermophilus ASCC 1275 in milk.
N. P. Shah
3:00 PM
#392 Un-shielding biofilm forming bacteria of protective extracellular matrix provides novel mean to improve dairy products microbial quality.
M. Shemesh