Journal: Food Chemistry: Molecular Sciences

Article Title: Characterization of Tiroler Bergkäse PDO cheese: A multimethodological approach

doi: 10.1016/j.fochms.2025.100336

Figure Lengend Snippet: Comparison of the relative abundance of microbial marker gene DNA (%) across cheese types. Bars represent mean values ± standard error. Bergkäse w/o PDO (grey), Tiroler Bergkäse PDO (black), Stilfser type w/o PDO (white). Significant differences were assessed by Kruskal-Wallis test with Dunn's multiple comparison posthoc test with Bonferroni correction. Bars with different letters indicate significant differences. Bars sharing the same letter are not significantly different from each other (α = 0.05).

Article Snippet: The L. casei group, originating mainly from raw milk, is significantly more abundant in both raw milk cheeses Tiroler Bergkäse PDO and Bergkäse compared to Stilfser type cheese.

Techniques: Comparison, Marker

Journal: Food Chemistry: Molecular Sciences

Article Title: Characterization of Tiroler Bergkäse PDO cheese: A multimethodological approach

doi: 10.1016/j.fochms.2025.100336

Figure Lengend Snippet: Comparison of the concentration of the total free amino acid content (mg/100 g dry matter) across cheese types. Bars represent mean values ± standard error. Bergkäse w/o PDO (grey), Tiroler Bergkäse PDO (black), Stilfser type w/o PDO (white). Significant differences were assessed by Kruskal-Wallis test with Dunn's multiple comparison posthoc test with Bonferroni correction. Bars with different letters indicate significant differences (α = 0.05).

Article Snippet: The L. casei group, originating mainly from raw milk, is significantly more abundant in both raw milk cheeses Tiroler Bergkäse PDO and Bergkäse compared to Stilfser type cheese.

Techniques: Comparison, Concentration Assay

Journal: Food Chemistry: Molecular Sciences

Article Title: Characterization of Tiroler Bergkäse PDO cheese: A multimethodological approach

doi: 10.1016/j.fochms.2025.100336

Figure Lengend Snippet: Concentrations of volatiles (ng/g) with statistically significant differences between Bergkäse type cheeses and Stilfser type w/o PDO. Bars represent mean values ± standard error. Bergkäse w/o PDO (A, grey), Tiroler Bergkäse PDO (B, black), and Stilfser type cheese (C, white). Statistical differences were determined by Kruskal-Wallis test with Dunn's multiple comparison posthoc test with Bonferroni correction (α = 0.05).

Article Snippet: The L. casei group, originating mainly from raw milk, is significantly more abundant in both raw milk cheeses Tiroler Bergkäse PDO and Bergkäse compared to Stilfser type cheese.

Techniques: Comparison

Journal: Food Chemistry: Molecular Sciences

Article Title: Characterization of Tiroler Bergkäse PDO cheese: A multimethodological approach

doi: 10.1016/j.fochms.2025.100336

Figure Lengend Snippet: Concentrations of volatiles (ng/g) with statistically significant differences between Tiroler Bergkäse PDO and Bergkäse w/o PDO. Bars represent mean values ± standard error. Bergkäse w/o PDO (A, grey) and Tiroler Bergkäse PDO (B, black). Statistical differences were determined by Kruskal-Wallis test with Dunn's multiple comparison posthoc test with Bonferroni correction (α = 0.05).

Article Snippet: The L. casei group, originating mainly from raw milk, is significantly more abundant in both raw milk cheeses Tiroler Bergkäse PDO and Bergkäse compared to Stilfser type cheese.

Techniques: Comparison

Journal: Food Chemistry: Molecular Sciences

Article Title: Characterization of Tiroler Bergkäse PDO cheese: A multimethodological approach

doi: 10.1016/j.fochms.2025.100336

Figure Lengend Snippet: Biplot OPLS-DA of Stilfser type without PDO (BATO, blue), Bergkäse without PDO (BK, green), and Tiroler Bergkäse PDO (BKGU, red). The samples show a separation according to the analyzed variables. Numbers (1−30) indicate the variables: 1 = 2,3-Butanediol, 2 = L. lactis subsp. lactis , 3 = L. lactis subsp. cremoris, 4 = S. thermophilus , 5 = 3-Methyl-1-Butanol, 6 = Ethanol, 7 = Isobutyric Acid, 8 = Isovaleric Acid, 9 = Acetic Acid, 10 = L. helveticus , 11 = Biacetyl, 12 = Benzaldehyde, 13 = 2-Heptanol, 14 = Acetoin, 15 = 1-Hexanol, 16 = Valeric Acid, 17 = Dimethyl Disulfide, 18 = Butyric Acid, 19 = Hexanal, 20 = Sum of FAA, 21 = L. delbrueckii , 22 = 2-Pentanone, 23 = 3-Methyl-Butanal, 24 = Hexanoic Acid, 25 = 2-Heptanone, 26 = 2-Nonanone, 27 = Propanoic Acid, 28 = L. mesenteroides , 29 = Octanoic Acid, 30 = L. casei group. (For interpretation of the references to colour in this figure legend, the reader is referred to the web version of this article.)

Article Snippet: The L. casei group, originating mainly from raw milk, is significantly more abundant in both raw milk cheeses Tiroler Bergkäse PDO and Bergkäse compared to Stilfser type cheese.

Techniques:

Journal: Food Chemistry: Molecular Sciences

Article Title: Usage of nanobody-beta-galactosidase fusion in immunoassays and its application in detecting a peanut allergen

doi: 10.1016/j.fochms.2026.100357

Figure Lengend Snippet: β-Gal detection of the association between its fusion partner Nb16 and Ara h 3 by ELISA. The utility of β-gal as a colorimetric enzyme in ELISA was assessed. Nb16-βgal association with Ara h 3 coated on the surface of the wells, but not with the control proteins, was detected. (A) SDS-PAGE analysis of Ara h 3 and control proteins used to coat the microplate. Nonreduced (lane 1) and reduced (lane 2) Ara h 3 were separated on a 4–12% SDS gel and stained with CBB. Chicken allergen Gal d 2 (lane 3) and cow's milk allergen Bos d 4 (lane 4) were included as control samples. The molecular masses (in kDa) of the proteins in the marker (lane M) are shown on the right side of the gel images. (B) The kinetic curves of the signal readout during plate incubation after the β-gal substrate ONPG was added. The black line shows the average signal of the wells incubated with TBS during the coating step. Red, green, and blue lines show the average signals of the wells coated with Gal d 2, Bos d 4, and Ara h 3, respectively. All the coating samples were at a concentration of 20 μg/mL. (C) A bar representation of β-gal detection in the ELISA experiment using the endpoint data. (For interpretation of the references to color in this figure legend, the reader is referred to the web version of this article.)

Article Snippet: Cow's milk allergen Bos d 4 (alpha-lactalbumin) was provided by Hilmar Cheese Company (Hilmar, CA, USA).

Techniques: Enzyme-linked Immunosorbent Assay, Control, SDS Page, SDS-Gel, Staining, Marker, Incubation, Concentration Assay

Journal: Food Chemistry: Molecular Sciences

Article Title: Usage of nanobody-beta-galactosidase fusion in immunoassays and its application in detecting a peanut allergen

doi: 10.1016/j.fochms.2026.100357

Figure Lengend Snippet: Detection specificity of Nb16 by immunoblot. The utility of β-gal as an enzyme for colorimetric detection in immunoblot was assessed. Black circles were drawn with a permanent marker to provide coordinates for spotting proteins onto the membrane. Control sample Bos d 4 was spotted at rows 2 and 3 (counting from the top) in the first column (counting from the left). Ara h 3 was spotted at rows 2 and 3 of the second column. Ara h 3 was also spotted at columns 3 and 4, with ½ and ¼ of the sample volume spotted at column 2.

Article Snippet: Cow's milk allergen Bos d 4 (alpha-lactalbumin) was provided by Hilmar Cheese Company (Hilmar, CA, USA).

Techniques: Western Blot, Marker, Membrane, Control