Causes and control of early gas production in cheddar cheese

2000 ◽  
Vol 53 (2) ◽  
pp. 63-68 ◽  
Author(s):  
W MICHAEL A MULLAN
Keyword(s):  
Cheddar Cheese ◽  
Gas Production ◽  
And Control

scholarly journals Impact of Nisin and Nisin-Producing Lactococcus lactis ssp. lactis on Clostridium tyrobutyricum and Bacterial Ecosystem of Cheese Matrices

Foods ◽  
2021 ◽  
Vol 10 (4) ◽  
pp. 898
Author(s):  
Hebatoallah Hassan ◽  
Daniel St-Gelais ◽  
Ahmed Gomaa ◽  
Ismail Fliss
Keyword(s):  
Lactococcus Lactis ◽  
Cheddar Cheese ◽  
Economic Loss ◽  
Gas Production ◽  
Clostridium Tyrobutyricum ◽  
Nisin Production ◽  
Genus Clostridium ◽  
Milk Pasteurization ◽  
Cheese Slurry ◽  
Significant Economic Loss

Clostridium tyrobutyricum spores survive milk pasteurization and cause late blowing of cheeses and significant economic loss. The effectiveness of nisin-producing Lactococcus lactis ssp. lactis 32 as a protective strain for control the C. tyrobutyricum growth in Cheddar cheese slurry was compared to that of encapsulated nisin-A. The encapsulated nisin was more effective, with 1.0 log10 reductions of viable spores after one week at 30 °C and 4 °C. Spores were not detected for three weeks at 4 °C in cheese slurry made with 1.3% salt, or during week 2 with 2% salt. Gas production was observed after one week at 30 °C only in the control slurry made with 1.3% salt. In slurry made with the protective strain, the reduction in C. tyrobutyricum count was 0.6 log10 in the second week at 4 °C with both salt concentration. At 4 °C, nisin production started in week 2 and reached 97 µg/g after four weeks. Metabarcoding analysis targeting the sequencing of 16S rRNA revealed that the genus Lactococcus dominated for four weeks at 4 °C. In cheese slurry made with 2% salt, the relative abundance of the genus Clostridium decreased significantly in the presence of nisin or the protective strain. The results indicated that both strategies are able to control the growth of Clostridium development in Cheddar cheese slurries.

PSXIV-14 Supplementation of high-grain diet with red osier dogwood affects in vitro digestibility and fermentation characteristics

2021 ◽  
Vol 99 (Supplement_3) ◽  
pp. 477-477
Author(s):  
Wenzhu Yang
Keyword(s):  
Control Diet ◽  
Antimicrobial Properties ◽  
Positive Control ◽  
Gas Production ◽  
In Vitro Digestibility ◽  
Randomized Design ◽  
Rumen Acidosis ◽  
Barley Silage ◽  
And Control

Abstract Red osier dogwood (ROD) is a native shrub plant rich in phenolic compounds with antimicrobial properties. The objective of this study was to evaluate the effects of substituting barley silage with either raw ROD or ROD extract (RODE) in high-grain (HG) diet under a low media pH (5.8) on gas production (GP), dry matter (DM) disappearance (DMD) and fermentation characteristics in batch cultures. The study was a completely randomized design with 4 treatments: 1) control diet (10% barley silage and 90% barley concentrate, DM basis), control diet supplemented with 2) monensin (30 mg/kg diet DM; positive control), 3) substitution of 3% ROD or 4) 3% RODE for an equal portion of silage. Inoculum was obtained from 2 ruminally fistulated beef heifers offered the HG diet. Substrate ground (1 mm) was incubated for 24 h and the experiment repeated twice. The GP did not differ among treatments (147 ml/g DM), but the DMD differed (P < 0.02) at highest for control (69.4%), lowest for ROD (58.4%) and intermediate for other treatments (64.1%). Total volatile fatty acid (VFA) concentration (mM) tended (P< 0.08) to be lower with ROD (80.5) and monensin (80.1) than control (83.9). Acetate proportion was greater (P = 0.02) with ROD (46.2%) and RODE (46.9%) than control (42.4%) and monensin (42.3%). However, the propionate proportion was greater (P = 0.05) with monensin (32.1%) than other treatments (averaged 30.1%). Consequently, acetate to propionate ratio (A:P) of ROD (1.52) and RODE (1.56) was higher than monensin (1.32; P < 0.01) and control (1.44; P < 0.08). Differences in variables measured between ROD and RODE were minimal. These results indicated that the decreased DMD along with increased A:P with addition of ROD or RODE suggests that both ROD and RODE may be beneficial to HG fed cattle for reducing risk of rumen acidosis without negatively impacting fibre digestion.

scholarly journals Gas Production in Cheddar Cheese Caused by Leuconostoc Citrovorum

1952 ◽  
Vol 35 (6) ◽  
pp. 554-558 ◽  
Author(s):  
W.W. Overcast ◽  
T.W. Albrecht
Keyword(s):  
Cheddar Cheese ◽  
Gas Production

Role of Enterococci in Cheddar Cheese: Free Fatty Acid Appearance and Citric Acid Utilization1

1975 ◽  
Vol 38 (2) ◽  
pp. 78-83 ◽  
Author(s):  
JANEP. JENSEN ◽  
G. W. REINBOLD ◽  
C. J. WASHAM ◽  
E. R. VEDAMUTHU
Keyword(s):  
Fatty Acid ◽  
Citric Acid ◽  
Free Fatty Acid ◽  
Fatty Acid Content ◽  
Cheddar Cheese ◽  
Gas Production ◽  
Lower Content ◽  
Biochemical Effects ◽  
Neutral Compounds

Eight lots of Cheddar cheese were manufactured to determine the microbiological response and biochemical effects of two strains each of Streptococcus faecalis and Streptococcus durans used as supplemental starters in combination with a commercial lactic culture. Each lot consisted of a control vat of cheese manufactured with the lactic starter only and an experimental vat of cheese containing the lactic starter and one of the enterococcus strains. Combinations of two curing temperatures (7.2 and 12.8 C) and two early cooling treatments (air vs. brine cooling) were used for cheeses from each vat to determine environmental effects on the cheeses. Cheeses manufactured with S. faecalis had a somewhat lower content of free fatty acids than did control cheeses, possibly because of early conversion of acids to neutral compounds. Cheeses manufactured with S. durans showed a fluctuating, but consistent, free fatty acid content among treatments, with overall amounts being greater than in the control cheeses or in cheeses made with S. faecalis. Cheeses cured at 12.8 C showed greater free fatty acid liberation, but the effects of early cooling rates were not significant. Citric acid in cheeses made with S. faecalis and in control cheeses was utilized most rapidly in 30 days at 12.8 C and extending to 60 days when cured at 7.2 C, after which no more breakdown seemed to occur. Cheeses made with S. durans 9–20 followed approximately the same pattern although some utilization took place between 90 and 180 days. In cheeses made with S. durans 15–20, however, citric acid utilization was continuous up to 180 days, and in cheeses cured at 12.8 C, citric acid was nearly depleted at 180 days. Cheeses made with S. durans 15–20 and cured at 12.8 C exhibited excessive gas production.

scholarly journals Growth and gas production of a novel obligatory heterofermentative Cheddar cheese nonstarter lactobacilli species on ribose and galactose

2015 ◽  
Vol 98 (6) ◽  
pp. 3645-3654 ◽  
Author(s):  
Fatih Ortakci ◽  
Jeffery R. Broadbent ◽  
Craig J. Oberg ◽  
Donald J. McMahon
Keyword(s):  
Cheddar Cheese ◽  
Gas Production

Analysis and control of microbial gas production in fermented chili paste

2020 ◽  
Vol 44 (10) ◽  
Author(s):  
Yu Zheng ◽  
Ju Chen ◽  
Lin Chen ◽  
Tao Hu ◽  
Lei Shi ◽  
...  
Keyword(s):  
Gas Production ◽  
And Control

scholarly journals Monitoring and Control in Underground Coal Gasification: Current Research Status and Future Perspective

2019 ◽  
Vol 11 (1) ◽  
pp. 217 ◽  
Author(s):  
Yuteng Xiao ◽  
Jihang Yin ◽  
Yifan Hu ◽  
Junzhe Wang ◽  
Hongsheng Yin ◽  
...  
Keyword(s):  
Network Model ◽  
Coal Gasification ◽  
Gas Production ◽  
Structure Design ◽  
Future Perspective ◽  
Underground Coal Gasification ◽  
Monitoring And Control ◽  
Research Status ◽  
Management Optimization ◽  
And Control

By igniting in the coal seam and injecting gas agent, underground coal gasification (UCG) causes coal to undergo thermochemical reactions in situ and, thus, to be gasified into syngas for power generation, hydrogen production, and storage. Compared with traditional mining technology, UCG has the potential sustainable advantages in energy, environment, and the economy. The paper reviewed the development of UCG projects around the world and points out that UCG faces difficulties in the field of monitoring and control in UCG. It is expounded for the current research status of monitoring and control in UCG, and clarified that monitoring and control in UCG is not perfect, remaining in the stage of exploration. To improve the problem of low coal gasification rate and gas production, and then to make full use of the potential sustainable advantages, the paper offers a perception platform of a UCG monitoring system based on the Internet-of-Things (IoT) and an optimal control model for UCG based on deep learning, and has an outlook on breakthrough directions of the key technologies related to the package structure design for moisture-proof and thermal insulation, antenna design, the strategy for energy management optimization, feature extraction and classification design for the network model, network structure design, network learning augmentation, and the control of the network model, respectively.

scholarly journals Improving the energy efficiency of oil production using identification and prediction of operating modes of production wells based on data analysis methods, machine learning and neural networks

2019 ◽  
Vol 124 ◽  
pp. 05031 ◽  
Author(s):  
A.M. Sagdatullin
Keyword(s):  
Neural Network ◽  
Neural Networks ◽  
Control System ◽  
Oil And Gas ◽  
Gas Production ◽  
Operating Conditions ◽  
Identification System ◽  
Oil And Gas Production ◽  
The Neural Network ◽  
And Control

Currently, there is a need to improve the systems and control of pumping equipment in the oil and gas production and oil and gas transport industries. Therefore, an adaptive neural network control system for an electric drive of a production well was developed. The task of expanding the functional capabilities of asynchronous electric motors control of the oil and gas production system using the methods of neural networks is solved. We have developed software modules of the well drive control system based on the neural network, an identification system, and a scheme to adapt the control processes to changing load parameters, that is, to dynamic load, to implement the entire system for real-time control of the highspeed process. In this paper, based on a model of an identification block that includes a multilayered neural network of direct propagation, the control of the well system was implemented. The neural network of the proposed system was trained on the basis of the error back-propagation algorithm, and the identification unit works as a forecaster of system operation modes based on the error prediction. In the initial stage of the model adaptation, some fluctuations of the torque are observed at the output of the neural network, which is associated with new operating conditions and underestimated level of learning. However, the identification object and control system is able to maintain an error at minimum values and adapt the control system to a new conditions, which confirms the reliability of the proposed scheme.

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