Overseas interest in Teagasc and UCC cheese study

European food companies are keenly interested in joint Teagasc and UCC research which has identified the microorganism which causes a pink defect in some cheeses.

There is equal interest in Teagasc’s use of DNA sequencing technologies to identify the presence of a bacterium from the genus Thermus. The high tech approach to research into ‘pinking’ is a big evolution on the traditional use of agar dishes in studies of this kind.

Thermus is a thermophile, or heat-loving microorganism, mostly found in hot environments such as thermal springs and which is known for its production of vivid pigments including carotenoids. The DNA approach had multiple benefits relative to trying to recreate these environments.