Natural Science Forum / Biology / Microbiology / March 2007

Will Bradshaw ha scritto:

i have a lot of material but only in italian...
now i can suggest you to make your research on
http://scholar.google.com: it searchs among an archive of scientific
articles.

hope it will be useful
bye,
talde.

I you're going for A-levels, which I assume is the highest one leading to
university, then I suggest you should learn how to research a topic.

There are many internet search engines plus those old things called books in
the library. The reason you may have had no replies was because people
probably wanted you to get the hint to do your own homework. People on
newsgroups will help you understand things IF you do your homework first and
you are in a quandary about information found during your research.

Judy Dilworth, M.T. (ASCP)
Microbiology

Hi Will

Good luck with your A levels:)

Re your area of interest. Others have given you sound advice about building
up your head of steam  in realtion to search out data which might not in
your average text book.

As an entry pouint to the area,  think about what types of organism which
could be purposefully present in cheese intended for consumption. Most
probabely these will constitute a small  list comprising Lactobacilli ,
Streptococci,   perhapes Pediocococci and  perhapes Propionic acid bacteria.

Looking then  at the  primary  fermentative pathways of these organisms
would be a good starting point  followed more detail regarding  there
ability  to degrade or modify fats and proteins. Obviously your focus would
be spot potential volatile metabolic products as the source of the
smelliness.

IS it the cheese that smells or the  microbial metabolites or both ?

A while back we had a lunatic in this group  obssesed with smells including
those of fermented dairy products, I hope you dont turn out to be that
poster lol :)

N10