<div>An obligate heterofermentative, Lactobacillus wasatchensis has been recently isolated from an aged Cheddar cheese produced in Logan, Utah. The potential of this organism in causing gassing defects in aged cheese has raised concern among cheese manufacturers. The recent attention on this organism is attributed to its economic impact due to low-quality cheese. This comprehensive review provides the details about Lb.wasatchensis characteristics, geographical distribution and effect of various physical and chemical factors such as heat treatment, carbohydrate utilization, pH, salt tolerance and growth temperature. Lb. wasatchensis utilize ribose as a primary source for its growth, however, it can slowly utilize galactose resulting in gas generation. The details of testing methods along with suggestions for future research on improving these techniques using a phage as a selective medium are provided in this review. Recent research developments for controlling the growth of Lb. wasatchensis, as well as potential research opportunities are summarized in this review.</div>


<div>A Novel Organism <em>Lactobacillus wasatchensis</em>: Growth, Detection, Gassing Defects in Cheese, Control Strategy and Future Research Opportunities: A Review</div>


<div style="text-align: justify;"><strong>Background:</strong> Foam fractionation technology works on the adsorptive bubble separation principle. This technique involves adsorption of the surface-active substances on to a gas-liquid interface and separation of these components from the liquid along with bubbles as foam. The foam separation technology has been successfully utilized in the recovery of proteins from solutions containing either a single protein or binary mixtures. To develop a foam fractionation technology for selective enrichment and recovery of whey proteins, it is essential to investigate the effect of different feed and process variables that affect the foam fractionation process. The aim of the current study was to investigate the effect of two important feed variables, such as pH and initial protein concentration on recovery and enrichment of total whey proteins as well as &alpha;-lactalbumin and &beta;-lactoglobulin.<br /><strong>Methods:</strong> All the experiments were conducted in Agriculture and biosystems engineering lab and Alfred Dairy Science lab at South Dakota State University, Brookings, South Dakota during 2011-2013. The experiments used four levels of initial protein concentration and five levels of feed pH. Yield and enrichment ratios were determined for total whey proteins, &alpha;-Lactalbumin (&alpha;-La) and &beta;-Lactoglobulin (&beta;-Lg).&nbsp;<br /><strong>Result:</strong> Whey protein yields ranged from 51.58 to 90.92%, while the enrichment ratios were between 1.2 to 5. The yield of &alpha;-La varied from 59 to 94% and the highest enrichment ratio of 8.45 was obtained with the treatment combination of initial protein concentration of 109 mg/L and pH of 5.1. Selective enrichment of &alpha;-La over &beta;-Lg was observed at a pH of 4.65 with &alpha;-La to &beta;-Lg ratio of 0.49. These findings will be helpful in selective enrichment and recovery of valuable proteins from Cheddar cheese whey using the foam fractionation process.</div>

A Novel Organism Lactobacillus wasatchensis: Growth, Detection, Gassing Defects in Cheese, Control Strategy and Future Research Opportunities: A Review

Foam Fractionation Technology for Enrichment and Recovery of Cheese Whey Proteins