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dc.contributorUniversitat Ramon Llull. Facultat de Ciències de la Salut Blanquerna
dc.contributor.authorReichler, Samuel
dc.contributor.authorMartin, Nicole H.
dc.contributor.authorWiedmann, Martin
dc.contributor.authorOrta-Ramirez, Alicia
dc.date.accessioned2024-01-07T19:57:58Z
dc.date.available2024-01-07T19:57:58Z
dc.date.created2022-08
dc.date.issued2022-12
dc.identifier.urihttp://hdl.handle.net/20.500.14342/3706
dc.description.abstractMicroscopic techniques can provide rapid information for diagnosing microbial milk quality issues, but the butterfat and protein in milk can prevent microscopic visualization of bacteria. We describe a method to separate the bacterial cells in a milk sample from the protein and butterfat, allowing for better microscopic visualization. We adapted this method for use in chocolate milk and plant-based beverages as well. Use of this culture-independent method can reduce the amount of time needed to characterize the cause of bacterial spoilage, allowing for dairy stakeholders to respond more quickly to spoilage incidents.ca
dc.format.extent6 p.ca
dc.language.isoengca
dc.publisherAmerican Dairy Science Associationca
dc.relation.ispartofJDS Communications, 2023, vol. 4, núm. 2, p. 65-69ca
dc.rights© L'autor/a*
dc.rightsAttribution 4.0 International*
dc.rights.urihttp://creativecommons.org/licenses/by/4.0/*
dc.subject.otherLlet -- Microbiologiaca
dc.subject.otherBacterisca
dc.titleCulture-independent bacterial cell extraction from fluid milk and oat-based beverage for basic qualitative microscopyca
dc.typeinfo:eu-repo/semantics/articleca
dc.rights.accessLevelinfo:eu-repo/semantics/openAccess
dc.embargo.termscapca
dc.subject.udc579ca
dc.subject.udc613ca
dc.identifier.doihttps://doi.org/10.3168/jdsc.2022-0320ca
dc.description.versioninfo:eu-repo/semantics/publishedVersionca


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