SelectedWorks - Jeff R. Broadbent

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Selected Works of Jeff R. Broadbent

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About Jeff R. Broadbent

Present	Faculty Member, Utah State University ‐ Nutrition, Dietetics, and Food Sciences
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Food Science and Dietetics and Clinical Nutrition

Articles (101)

Growth and gas production of a novel obligatory heterofermentative Cheddar ...

Journal of Dairy Science (2015)

, Faith Ortakci, Jeff R. Broadbent, Craig J. Oberg, et al.

An obligatory heterofermentative lactic acid bacterium, Lactobacillus wasatchii sp. nov., isolated from gassy Cheddar cheese was studied for growth, gas ...

Genetic and Physiological Responses of Bifidobacterium animalis subsp. lactis to ...

Journal of Bacteriology (2013)

T. S. Oberg, R. E. Ward, J. L. Steele and Jeffery R. Broadbent

Consumer interest in probiotic bifidobacteria is increasing, but industry efforts to secure high cell viability in foods is determined by ...

Lactocepin: the cell envelope-associated endopeptidase of lactococci

Handbook of Proteolytic Enzymes (2013)

Jeffery R. Broadbent and J. L. Steele

The history of the study of proteolytic enzymes (peptidases) can be traced back at least to the late eighteenth century, ...

Microbiology of Cheddar cheese made with different fat contents using ...

Journal of Dairy Science (2013)

Jeffery R. Broadbent, C. Brighton, D. J. McMahon, N. Farkye, et al.

Flavor development in low-fat Cheddar cheese is typified by delayed or muted evolution of desirable flavor and aroma, and a ...

Streptococcus thermophilus Wzh functions as a phosphotyrosine phosphatase

Canadian Journal of Microbiology (2013)

A. D. Cefalo, Jeffery R. Broadbent and D. L. Welker

Amino acid residues that are important for metal binding and catalysis in Gram-positive phosphotyrosine phosphatases were identified in the Wzh ...

A complete genome sequence ofLactobacillus helveticus R0052, a commercial probiotic ...

Journal of Bacteriology (2012)

T. A. Tompkins, G. Barreau and Jeffery R. Broadbent

Lactobacillus helveticus R0052 is a commercially available strain that is widely used in probiotic preparations. The genome sequence consisted of ...

Analysis of the Lactobacilluscasei supragenome and its influence in species ...

BMC Genomics (2012)

Jeffery R. Broadbent, E. C. Neeno-Eckwall, B. Stahl, K. Tandee, et al.

The broad ecological distribution of L. casei makes it an insightful subject for research on genome evolution and lifestyle adaptation. ...

Identification of plasmalogens in the cytoplasmic membrane of Bifidobacterium animalis ...

Applied and Environmental Microbiology (2012)

T. S. Oberg, R. E. Ward, J. L. Steele and Jeffery R. Broadbent

Plasmalogens are ether-linked lipids that may influence oxidative stress resistance of eukaryotic cell membranes. Since bacterial membrane composition can influence ...

Optimal growth ofLactobacillus casei in a Cheddar cheese ripening model ...

Journal of Dairy Science (2012)

W. S. Tan, M. F. Budinich, R. Ward, Jeffery R. Broadbent, et al.

Flavor development in ripening Cheddar cheese depends on complex microbial and biochemical processes that are difficult to study in natural ...

Perspectives on the contribution of lactic acid bacteria to cheese ...

Current Opinion in Biotechnology (2012)

J. L. Steele, Jeffery R. Broadbent and J. Kok

It has been known since the 1960s that lactic acid bacteria are essential for the development of cheese flavor. In ...

Survival of microencapsulated probiotic Lactobacillus paracasei LBC-1e during manufacture of ...

Journal of Dairy Science (2012)

F. Ortakci, Jeffery R. Broadbent, W. R. McManus and D. J. McMahon

An erythromycin-resistant strain of probiotic Lactobacillus paracasei ssp. paracasei LBC-1 (LBC-1e) was added to part-skim Mozzarella cheese in alginate-microencapsulated or ...

Encyclopedia of Dairy Science (2011)

Jeffery R. Broadbent, M. F. Budinich and J. L. Steele

Flavor development in bacterial-ripened cheese requires metabolism of milk components by lactic acid bacteria (LAB). The microorganisms that contribute to ...

Decontamination and residual effects against pathogens from washing meat surfaces ...

Meat Science (2011)

C. E. Carpenter, J. V. Smith and Jeffery R. Broadbent

We compared spray washing at 55.4 °C with 2% levulinic acid to that with lactic or acetic acid for decontamination ...

Genetic diversity in proteolytic enzymes and amino acid metabolism among ...

Journal of Dairy Science (2011)

Jeffery R. Broadbent, H. Cai, R. L. Larsen, J. E. Hughes, et al.

Lactobacillus helveticus CNRZ 32 is recognized for its ability to decrease bitterness and accelerate flavor development in cheese, and has ...

Growth of Lactobacillus paracasei ATCC 334 in a cheese model ...

Journal of Dairy Science (2011)

M. Budinich, I. Diaz-Muniz, H. Cai, S. A. Rankin, et al.

Growth of Lactobacillus paracasei ATCC 334, in a cheese-ripening model system based upon a medium prepared from ripening Cheddar cheese ...

Intraspecific and interspecific interactions among proteins regulating exopolysaccharide synthesis in ...

Canadian Journal of Microbiology (2011)

A. D. Cefalo, Jeffery R. Broadbent and D. L. Welker

Using the yeast two-hybrid system, intraspecific protein interactions were detected in Streptococcus iniae and Lactococcus lactis subsp. cremoris between the ...

Intrinsic and inducible resistance to hydrogen peroxide in Bifidobacterium species

Journal of Industrial Microbiology & Biotechnology (2011)

T. S. Oberg, J. L. Steele, S. C. Ingham, V. V. Smeianov, et al.

Interest in, and use of, bifidobacteria as a probiotic delivered in functional foods has increased dramatically in recent years. As ...

Protein breakdown by lactic acid bacteria

Thirty Years of Research on Lactic Acid Bacteria (2011)

J. Kok, E. R. Kunji, J. L. Steele and Jeffery R. Broadbent

Protein-protein interactions among the components of the biosynthetic machinery responsible ...

Journal of Applied Microbiology (2011)

A. D. Cefalo, Jeffery R. Broadbent and D. L. Welker

Aim: This study identified protein–protein interactions among the biosynthetic machinery responsible for exopolysaccharide (EPS) production in Streptococcus thermophilus MR-1C. Methods ...

Encyclopedia of Biotechnology in Agriculture and Food (2010)

Jeffery R. Broadbent and J. L. Steele

he Encyclopedia of Biotechnology in Agriculture and Food provides users with unprecedented access to nearly 200 entries that cover the ...

Comparison of the complete genome sequencesof Bifidobacterium animalis subsp. lactis ...

Journal of Bacteriology (2009)

R. Barrangou, E. P. Briczinski, L. L. Traeger, J. R. Loquasto, et al.

Bifidobacteria are important members of the human gut flora, especially in infants. Comparative genomic analysis of two Bifidobacterium animalis subsp. ...

External concentration of organic acid anions and pH: key independent ...

Journal of Food Science (2009)

C. E. Carpenter and Jeffery R. Broadbent

Although the mechanisms by which organic acids inhibit growth of bacteria in mildly acidic foods are not fully understood, it ...

Genome sequence and comparative genome analysis of Lactobacillus casei: insights ...

Genome Biology and Evolution (2009)

H. Cai, R. Thompson, Jeffery R. Broadbent and J. L. Steele

Lactobacillus casei is remarkably adaptable to diverse habitats and widely used in the food industry. To reveal the genomic features ...

How genomics has advanced our understanding of lactobacilli and their ...

Proc. Western Dairy Center Cheese Symposium (2009)

Jeffery R. Broadbent

Comparative evaluation of yogurt and low-fat Cheddar cheese as delivery ...

Journal of Food Science (2008)

M. Sharp, D. J. McMahon and Jeffery R. Broadbent

This study used Lactobacillus casei 334e, an erythromycin-resistant derivative of ATCC 334, as a model to evaluate viability and acid ...