FoodMicroBE

Food Micro Built Environment (BE)-Microbiome of Wineries and Creameries

Project Aims

Profile bacteria and fungi
Identify microbial vectors and reservoirs in food processing facilities
Identify environmental factors that facilitate or repress microbial transfer and persistence; such as temperature, humidity. volatile organics (VOCs), and particle counts
Explore opportunites for conventional and organic milk and in facilities with controlled and uncontrolled carbon dioxide (CO2)

Facilities

This project is surveying the microbiome of five facilities of different sizes and locations, that produce wine or dairy products that require very different sanitation practices.

The UC Davis Teaching Winery
A mid-scale mid-price commerical winery
A small upscale-priced winery
A fluid milk processing facility
An artisanal cheese production facility

Acknowlegements

This work was supported by:

The Alfred P. Sloan Foundation’s Microbiology of the Built Environment Program
The Stephen Sinclair Scott Endowment
Peter J. Shields Endowed Chair for Dairy Food Science
T.J. Rodgers Fellowships in Electrical and Computer Engineering
Cypress Semiconductor
UC Davis Teaching Winery
Two commercial wineries, a dairy and creamery
and lots of undergraduates!