Microbe Magazine

Cover: Cheeses aging. While certain microbes make cheese production possible, they can also have adverse effects on its yield, quality, and safety (see p. 99). (Image © lumenetumbra/iStockphoto.)
Cover: Cheeses aging. While certain microbes make cheese production possible, they can also have adverse effects on its yield, quality, and safety (see p. 99). (Image © lumenetumbra/iStockphoto.)
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FEATURES
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Adventitious Microbes Can Affect the Safety and Quality of Cheese
The microbiological quality and safety of cheese begin with milk. Its abundance of nutrients, high moisture, and near-neutral pH make it an excellent growth medium not only for the microorganisms that are used for making cheese but for adventitious microorganisms, including those that spoil milk ...
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Viral RNAs versus the Cellular RNA Decay Machinery
Understanding the interactions between RNA viruses and the cellular mRNA decay machinery can yield important insights into the biology of many families of viruses and their host cells and may provide novel pathways for drug design. Viral suppression of host cellular exonucleases and the sponging ...
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Bypassing Cultivation To Identify Bacterial Species
Whether bacterial species exist as a natural unit remains an unresolved issue, one with important practical challenges, including that of correctly identifying microorganisms and diagnosing the causative agents of microbial diseases. The current bacterial species definition is based on genetic an...
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