Title of Submission
Microbial Diversity Observed in Swiss Cheese
Degree Program
Chemistry, MS
Major Advisor Name
Owen McDougal
Type of Submission
Scholarly Poster
Abstract
Annually, Idaho produces over 14.6 billion lbs. of dairy, including 172,000 lbs. of Swiss cheese, leading Idaho to being ranked 3rd in the country for dairy production. During the ripening process, bacteria metabolizes compounds in the cheese matrix producing changes in CO2 volume and bacterial regulation, which affect the quality of cheese produced. We will investigate and compare the bacterial populations in defective Swiss cheese using PCR amplification, next-generation sequencing, and bioinformatics. Data obtained will contribute to better understanding of the bacteria-quality relationship & aid in developing inexpensive testing for facilities to help improve reliable production of high-quality Swiss cheese.
Funding Information
BUILD Dairy- Building University-Industry Linkages through Learning and Discovery