Some abstracts do not have video files because ASAS was denied recording rights.

Dairy foods division: Advances in dairy microbiology

Friday, July 22, 2016: 2:00 PM-5:00 PM
151 B/C (Salt Palace Convention Center)
Chair:
Milena Corredig
2:00 PM
498
Investigating the antimicrobial activity of pasteurized and raw camel milk against foodborne pathogens: Listeria monocytogenes and E. coli O157:H7
Mutamed Ayyash, UAE University
2:15 PM
499
Application of fluorescent probes to determine localised salt concentrations within cheese matrices and their influence on metabolic activity of entrapped bacterial cells
Cian D Hickey, Teagasc Food Research Centre Moorepark; Vincenzo Fallico, Teagasc Food Research Centre Moorepark; Zuzana Burdikova, Teagasc Food Research Centre Moorepark; Martin G Wilkinson, University of Limerick; Jeremiah J Sheehan, Teagasc Food Research Centre Moorepark
Audio File Recorded Presentation (mp4)
2:30 PM
500
Inducing HT-29 colon cells apoptosis by the extracellular polymeric substances isolate from L.casei strains
Wei Di, Harbin Institute of Technology; Lanwei Zhang, Harbin Institute of Technology; Xue Han, harbin institute of technology
Audio File Recorded Presentation (mp4)
2:45 PM
501
Comparative genomics of Lactobacillus brevis uncovers its common capability for efficiently synthesizing neuroactive γ-aminobutyric acid
Qinglong Wu, School of Biological Sciences, The University of Hong Kong; Hein Min Tun, Department of Animal Science, University of Manitoba; Yee-Song Law, School of Biological Sciences, The University of Hong Kong; Ehsan Khafipour, Department of Animal Science, University of Manitoba; Nagendra P. Shah, School of Biological Sciences, The University of Hong Kong
3:00 PM
502
Effect of incubation temperature on yield and molar mass of EPS during fermentation of milk by Streptococcus thermophilus DGCC 7785 and the impact on the rheological properties of acid milk gels
Som N Khanal, University of Wisconsin-Madison, Department of Food Science; John A Lucey, Wisconsin Center for Dairy Research
Audio File Recorded Presentation (mp4)
3:15 PM
503
Probiotic-fermented maillard reaction products: New functional food for cardiovascular health
Saehun Kim, korea university
3:30 PM
504
An ancient, species-specific tagatose-6-phosphate pathway in Lactobacillus casei group for galactose reduction in cultured dairy foods
Nagendra P. Shah, School of Biological Sciences, The University of Hong Kong; Qinglong Wu, School of Biological Sciences, The University of Hong Kong
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