Mozzarella production, the ability to construct capsule-producing variants from fast acid-producing industrial S. Since MR-1C does not have the fast acid-producing ability that is desired for U.S. This effect is due to water binding by the bacterium's unique capsular exopolysaccharide, whose synthesis is associated with a 34-kb region of the MR-1C chromosome. Our group has demonstrated that the Mozzarella cheese starter bacterium Streptococcus thermophilus strain MR-1C has added value properties because it significantly increases cheese yield. Mozzarella producers must reduce product throughput time and maximize their percent yield of cheese from milk. To succeed in the fiercely competitive cheese industry, U.S. production of Mozzarella to over 2.8 billion lbs per year. Non Technical Summary Mozzarella is the most common cheese topping on pizza, and dramatic growth in the popularity of pizza has pushed U.S.
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