We are also now aware of the fact that organisms under stress are able to actively alter their DNA and create new genes in an effort to accommodate environmental challenges (Thaler, 1994). Rather than being genetically predetermined, organisms develop in balance with their environment and purposively select, or if necessary rewrite, what they perceive to be appropriate gene programs to ensure their survival. An article in Science entitled "A New Look at Maternal Guidance" (Pennisi, 1996) reveals that parents pass more than genes on to their offspring. The report acknowledges that the parent's provide non-genetic contributions that dramatically influence the development of the offspring and have profound ecological and evolutionary implications. Studies cited reveal that maternal contributions can enhance an offspring's chances for survival and even influence a species' ability to adapt to its environment. Recent evidence reveals that even
Cattaneo, C. Cantoni, and L. Cocolin. 2005. Aymerich, T., B. Martin, M. Garriga, and M. Hugas. Characterization of naturally fermented sausages pro- 2003. Microbial quality and direct PCR identification duced in the North East of Italy. Meat Science of lactic acid bacteria and non-pathogenic staphylo- 69:381–392. cocci from artisanal low-acid sausages. Applied and Conter, M., E. Zanardi, S. Ghidini, L. Pennisi, A. Environmental Microbiology 69:4583–4594. Vergara, G. Campanini, and A. Ianeri. 2008. Balev, D., T. Vulkova, S. Dragoev, M. Zlatanov, and S. Consumers’ behaviour toward typical Italian dry Bahtchevanska. 2005. A comparative study on the sausages. Food Control 19:609–615. effect of some antioxidants on the lipid and pigment Coppola, R., G. Mauriello, M. Aponte, G. Moschetti, oxidation in dry-fermented sausage
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