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Sun, Feb

Researchers unlock cheesemaking secret

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Researchers say their new knowledge on the inner workings of a bacterium has important implications for Australia’s billion dollar cheese industry.

University of Queensland School of Agriculture and Food Sciences researcher Associate Professor Mark Turner said a discovery by a UQ, Columbia University and University of Washington research group had explained the regulation of an enzyme in the bacterium Lactococcus, which is used as a starter culture in cheese production.

Researchers say their new knowledge on the inner workings of a bacterium has important implications for Australia’s billion dollar cheese industry.

University of Queensland School of Agriculture and Food Sciences researcher Associate Professor Mark Turner said a discovery by a UQ, Columbia University and University of Washington research group had explained the regulation of an enzyme in the bacterium Lactococcus, which is used as a starter culture in cheese production.

“Our research provides new insights into this industrially important food bacterium,” Dr Turner said.

“Australia produces more than a billion dollars’ worth of cheese each year, and Lactococcus is the most commonly used starter culture,” Dr Turner said.

 

Continue reading at University of Queensland.

Photo via University of Queensland.