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"Knowledge of the microbial community present in traditional fermented foods plays a significant role in starter culture selection, safety improvement, and quality improvement of the end product. " The aim of this research was to determine the presence of microbial condence in Slovak bryndza cheese. The results obtained by the comparison of three commercial and one traditional Slovak bryndza cheese sample were compared. Lactococcus lactis subsp. Lactis and Lactococcus lactis subsp. "Brecoccus fujiensis and Lactococcus taiwanensis were identified in all bryndza cheeses independently by two separate methods, with different reference 16S RNA gene databases.
Source link: https://doi.org/10.1515/nbec-2016-0003
"Short Communication: "Using the 16S rDNA gene, we obtained bacterial contamination of frozen local and imported meat and chicken in Basrah, Iraq. " Meat is the most common food source for daily meals with highly beneficial effects on human health. Using the 16S rDNA gene, the aim of this study was to isolate and identify bacteria contamination of frozen local and imported meat and chicken samples. Twenty meat samples were randomly collected randomly from local and imported meat sold in Basrah province's Iraqi markets. In all samples, the total aerobic bacteria count was found to be within acceptable limits. "Fifty-seven bacterial isolates were isolated and identified by amplification and sequencing of 16S rDNA gene, where the gram-positive bacteria were the most abundant 34 species, and S. pasteuri is the most common species in the samples with 14 bacterial isolates out of the total isolates. ".
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