In order to solve such problems as lack of dynamic evaluation system in evaluation of quality and safety trust of dairy products,and weak awareness of prevention,it is necessary to introduce the statistical process co...In order to solve such problems as lack of dynamic evaluation system in evaluation of quality and safety trust of dairy products,and weak awareness of prevention,it is necessary to introduce the statistical process control into the quality and safety trust evaluation system of dairy products,and establish quality and safety trust early warning model for dairy products,so as to determine the control limit of control chart and carry out early warning according to eight criteria. According to the empirical results,the statistical process control is helpful for finding the hidden process risks and providing the necessary basis for enterprises taking positive measures to raise the confidence of consumers.展开更多
Milk and dairy products are more and more popular with consumers due to their various nutrients, and their quality and safety issues have always been concerned. Therefore, the development of rapid, accurate and simple...Milk and dairy products are more and more popular with consumers due to their various nutrients, and their quality and safety issues have always been concerned. Therefore, the development of rapid, accurate and simple screening techniques is of great significance. Liquid chromatography-high resolution time-of-flight mass spectrometry has high-resolution and high-throughput detection functions, and has gradually begun to be applied in the detection of milk and dairy products. This paper summarized the application of milk and dairy products in liquid chromatography-high resolution time-of-flight mass spectrometry, laying a foundation for the development of new methods.展开更多
In this paper,the six Aigma DMAIC method was used to systematically analyze and study the process affecting the good rate of blank value of cytological method for dairy products.Through data collection,analysis and ve...In this paper,the six Aigma DMAIC method was used to systematically analyze and study the process affecting the good rate of blank value of cytological method for dairy products.Through data collection,analysis and verification in each link,the room for improvement in the experimental process was identified.C&E matrix and FMEA were used to analyze the factors affecting the good rate of blank value.Through the DOE experiment design method and risk analysis,the main influencing factors were optimized and improved.The optimized experimental conditions were:silica gel activation temperature(500±50)℃,activation time(23±1)h,cells adherent rate(95±1)%,and single-use of 1.5 mL conical flask.Under the above conditions,the good rate of blank value of cytological method was improved from 52.8%to 100%.The improvement of these conditions is of great significance to ensure the accuracy of results,save the testing cost and improve the testing efficiency.展开更多
Listeria monocytogenes is among the most food-borne pathogens.It has the ability to grow over a range of temperature,including refrigeration temperature.Foods kept in refrigerator more than the prescribed period of ti...Listeria monocytogenes is among the most food-borne pathogens.It has the ability to grow over a range of temperature,including refrigeration temperature.Foods kept in refrigerator more than the prescribed period of time create an opportunity for the occurrence of Listeria monocytogenes.As this review shows,the prevalence of L.monocytogenes has more likely evident in pasteurized milk than other dairy products,such as raw milk.Inadequate temperature and faults in technology during pasteurization can be the disposing factors for the presence of the organism in dairy products.The organism,on the other hand,has been found to be resistant to those commonly known antibiotics that have human and veterinary importance,namely,ampicillin,Tetracycline,and chloramphenicol,streptomycin,erytromycin,penicillin G.,and others.Resistance ability of the organism can be mediated by different natural and acquired resistance mechanisms,such as self-transferrable plasmids,mobilizable plasmids,and conjugative transposons.The emergence and spread of antibiotic resistance of L.monocytogenes has serious public health and economic impacts at large.This paper has reviewed the prevalence and the antibiotic resistance of L.monocytogenes isolates of dairy products and the strategic mechanisms of the organism develop resistance against the antibiotics.展开更多
By exchanging the conventional role of functional monomer and template molecules,we develop a new molecu-larly imprinted nanospheres with grape grain structures based on multi-hydrogen bonding interactions between mel...By exchanging the conventional role of functional monomer and template molecules,we develop a new molecu-larly imprinted nanospheres with grape grain structures based on multi-hydrogen bonding interactions between melamine and 6-aminouracil.Molecular imprinting-electrochemical sensor was established with the assistance of graphene and ionic liquids.The content of melamine in dairy products was detected by the molecular imprinting-electrochemical sensor.The detection limit was determined to be as low as 1.57×10^(−3) mg kg^(-1).展开更多
The aging of the global population has made postmenopausal osteoporosis prevention essential;however,pharmacological treatments are limited.Herein,we evaluate the effect of calcium-fortified fresh milk(FM)in ameliorat...The aging of the global population has made postmenopausal osteoporosis prevention essential;however,pharmacological treatments are limited.Herein,we evaluate the effect of calcium-fortified fresh milk(FM)in ameliorating postmenopausal osteoporosis in a rat model established using bilateral ovariectomy.After 3 months of FM(containing vitamin D,and casein phosphopeptides,1000 mg Ca/100 g)or control milk(110 mg Ca/100 g milk)supplementation,bone changes were assessed using dual-energy X-ray absorptiometry,microcomputed tomography,and bone biomechanical testing.The results revealed that FM can regulate bone metabolism and gut microbiota composition,which act on bone metabolism through pathways associated with steroid hormone biosynthesis,relaxin signaling,serotonergic synapse,and unsaturated fatty acid biosynthesis.Furthermore,FM administration significantly increased bone mineral content and density in the lumbar spine and femur,as well as femoral compressive strength,while improving femoral trabecular bone parameters and microarchitecture.Mechanistically,we found that the effects may be due to increased levels of estrogen,bone formation marker osteocalcin,and procollagen typeⅠN-propeptide,and decreased expression of the bone resorption marker C-telopiptide and tartrate-resistant acid phosphatase 5b.Overall,the findings suggest that FM is a potential alternative therapeutic option for ameliorating postmenopausal osteoporosis.展开更多
Camel milk is unique because it is not easily processed into different dairy products that are common for cow milk. It lacks β-lactoglobulin and has low κ-casein that hinders processing of camel milk into different ...Camel milk is unique because it is not easily processed into different dairy products that are common for cow milk. It lacks β-lactoglobulin and has low κ-casein that hinders processing of camel milk into different dairy products. Hence it needs different processing methods and technologies. To this effect attempts were made to manufacture dairy products such as feta cheese, soft brined cheese, and fermented milk from camel milk that had been produced at laboratory level. Camel milk powder has also been manufactures and marketed in Middle East and beyond. Currently there are remarkable progresses in camel dairy technologies that paved the way for production of different camel dairy products at small, medium and large scale. A number of experiments were conducted on camel milk processing technologies from preservation of camel milk using lactoperoxidase system activation using hydrogen peroxide (H2O2) and thiocyanate as well as by H2O2 producing lactic acid bacteria (LAB) to metagenomic characterization of LAB isolated from spontaneously fermented camel milk. Therefore, this review paper is going to present current status of camel dairy technologies in Ethiopia.展开更多
The quality of agricultural products should be regulated and guided by the industrial association consisting of various links of agricultural production chain. The government has to purchase the regulatory services fr...The quality of agricultural products should be regulated and guided by the industrial association consisting of various links of agricultural production chain. The government has to purchase the regulatory services from agricultural associations. In the production of dairy products in China,the improper government intervention has been in violation of the socialist market economic law,resulting in damage to the node enterprises on the dairy production chain. Therefore,it is necessary to establish the agricultural associations to ensure the quality of agricultural products.展开更多
Isabel grape(IG)products have high contents of phenolic compounds and fiber recognized for their positive impacts on microorganisms associated with health benefits to host.This study evaluated the effects of goat yogu...Isabel grape(IG)products have high contents of phenolic compounds and fiber recognized for their positive impacts on microorganisms associated with health benefits to host.This study evaluated the effects of goat yogurts formulated with ingredients from IG integral valorization on the growth and metabolism of different probiotic strains,as well as on the population of selected bacterial groups and metabolic activity of human colonic microbiota in vitro.Goat yogurts with IG ingredients(IGI)stimulated the growth of tested Lactobacillus and Bifidobacterium probiotic strains during a 48-h cultivation,as well as decreased the pH values and enhanced the organic acid production.Goat yogurts with IGI increased the population of Lactobacillus spp.and Bifidobacterium spp.during a 24-h in vitro colonic fermentation.A stable Firmicutes:Bacteroidetes ratio close to 1 was found in media with goat yogurt formulations during the colonic fermentation,being similar to the effect caused by fructooligosaccharides.Goat yogurt formulations with IGI caused increased production of short-chain fatty acids and sugar consumption during colonic fermentation.Goat yogurts with IGI should be a valuable strategy for development of novel added-value foods with beneficial effects on gut microbiota and human health.展开更多
<b><span style="font-family:Verdana;">Introduction: </span></b><span style="font-family:Verdana;">Increasing the shelf life of foods without the addition of </span&...<b><span style="font-family:Verdana;">Introduction: </span></b><span style="font-family:Verdana;">Increasing the shelf life of foods without the addition of </span><span style="font-family:""><span style="font-family:Verdana;">synthetic additives is a demand from both producers and consumers. Spore-forming bacteria are a problem in the food industry. To reduce their impact, it is necessary to use complex technologies, as well as ingredients with antibacterial or antibiotic properties. </span><span style="font-family:Verdana;">The aim of this study was</span><span style="font-family:Verdana;"> to develop initial symbiotic combinations between lactic acid bacteria and berries to control food quality. The relevant ability of lactic acid bacteria in the presence of berry additives to inhibit the growth of Bacillus strains that degrade bakery products and dairy products </span><span style="font-family:Verdana;">was</span><span style="font-family:Verdana;"> investigated. The antibacterial effect of berries on the growth of </span></span><span style="font-family:Verdana;"><i></span><i><span style="font-family:""><span style="font-family:Verdana;">Bacillus </span><span style="font-family:Verdana;">mesentericus</span></span></i><i><span style="font-family:Verdana;"></i></span></i><span style="font-family:""><span style="font-family:Verdana;"> was studied. </span><b><span style="font-family:Verdana;">Methods:</span></b><span style="font-family:Verdana;"> In this study was used inhibition zone test, also called Kirby-Bauer Test. The growth</span></span><span style="font-family:""> </span><span style="font-family:Verdana;">rate of bacteria was based on the measurement of the optical density at</span><span style="font-family:""> </span><span style="font-family:Verdana;">600 nm (OD600). The method of Thompson </span><span style="font-family:Verdana;"><i></span><i><span style="font-family:Verdana;">et al</span></i><i><span style="font-family:Verdana;"></i></span></i><span style="font-family:""><span style="font-family:Verdana;">. has been used to research the development of ropiness disease in wheat bread samples. </span><b><span style="font-family:Verdana;">Results:</span></b><span style="font-family:Verdana;"> The diameter of the </span></span><span style="font-family:Verdana;"><i></span><i><span style="font-family:Verdana;">Bacillus pumilus</span></i><i><span style="font-family:Verdana;"></i></span></i><span style="font-family:Verdana;"> growth inhibition zones under the berries action was as follows: aronia </span><span style="font-family:Verdana;">-</span><span style="font-family:Verdana;">18.0 ± 0.6 mm;raspberry </span><span style="font-family:Verdana;">-</span><span style="font-family:Verdana;">16.0 ± 0.4 mm;strawberry </span><span style="font-family:Verdana;">-</span><span style="font-family:""><span style="font-family:Verdana;">15.0 ± 0.5 mm. Lactic bacteria in the presence of berry additives showed a growth rate, measured by optical density (OD) at 600 from 0.073 to 0.651 (for </span><span style="font-family:Verdana;">aronia</span><span style="font-family:Verdana;">) from 0.071 to 0.609 (for raspberries), from 0.073 to 0.597 compared to the increase in environments without added fruit, which amounted to </span></span><span style="font-family:Verdana;">-</span><span style="font-family:Verdana;">0.050 to 0.410. In the yogurt with added fruit, a synergism was formed with </span><span style="font-family:Verdana;"><i></span><i><span style="font-family:""><span style="font-family:Verdana;">Streptococcus </span><span style="font-family:Verdana;">thermophilus</span></span></i><span style="font-family:""><span style="font-family:Verdana;">, </span><i><span style="font-family:Verdana;">Lactobacillus </span><span style="font-family:Verdana;">delbrueckii</span> <span style="font-family:Verdana;">subsp</span></i><span style="font-family:Verdana;">. </span><i><span style="font-family:Verdana;">Bulgaricus</span></i><span style="font-family:Verdana;">, </span><i><span style="font-family:Verdana;">Lactococcus </span><span style="font-family:Verdana;">lactis</span> <span style="font-family:Verdana;">subsp</span><span style="font-family:Verdana;"> Lactis biovar </span><span style="font-family:Verdana;">diacetilactis</span></i></span><i><span style="font-family:Verdana;"></i></span></i><span style="font-family:""><span style="font-family:Verdana;">. The influence of fat-soluble extracts of sea buckthorn, rose-hip, and hawthorn fruits on the development of ropiness disease when storing wheat bread was investigated. The general Pearson coefficient (microbial count and pH) for all fruit yogurt samples is 0.95066. </span><b><span style="font-family:Verdana;">Conclusion:</span></b><span style="font-family:Verdana;"> The combined use of lactic acid bacteria and berries (</span><span style="font-family:Verdana;">aronia</span><span style="font-family:Verdana;">, raspberry </span><span style="font-family:Verdana;">and</span><span style="font-family:Verdana;"> strawberry) had a synergistic effect on the risk posed by </span></span><span style="font-family:Verdana;"><i></span><i><span style="font-family:Verdana;">Bacillus</span></i><i><span style="font-family:Verdana;"></i></span></i><span style="font-family:""><span style="font-family:Verdana;"> bacteria. 1% of fat-soluble extract from the vegetable matter reduced the risk of ropiness disease in wheat bread. This is due to the cumulative effect of the </span><span style="font-family:Verdana;">berries</span><span style="font-family:Verdana;"> chemical composition (antioxidants, organic acids, etc.), increased acidity, lowered pH, and water activity of the food environment, below the development values of </span></span><span style="font-family:Verdana;"><i></span><i><span style="font-family:Verdana;">Bacillus</span></i><i><span style="font-family:Verdana;"></i></span></i><span style="font-family:Verdana;">.展开更多
Lactic acid bacteria (LAB) constitute pivotal microorganisms for the food industry due to their considerable technological and functional potential.Fermented dairy products,that is ancient traditions worldwide,still h...Lactic acid bacteria (LAB) constitute pivotal microorganisms for the food industry due to their considerable technological and functional potential.Fermented dairy products,that is ancient traditions worldwide,still have been accepted and consumed today for their nutritional and organoleptic attributes.In accordance with the current trends in the market and greater awareness of consumer well-being,a detailed assessment of the health effects of dairy product consumption has been undertaken with particular reference to the production of bioactive metabolites including i.e.,γ-aminobutyric acid,conjugated linoleic acid,bioactive peptides,exopolysaccharides as well as vitamins during LAB fermentation.The long histories of yogurt,kefir,and traditional fermented milk drink as sources of some certain probiotic bacteria as well as the opportunity to bio-fortify the matrix with bioactive microbial compounds in situ make fermented dairy products an attractive model in the efforts to develop sustainable functional food systems.Therefore,this review provides the main biochemical characteristics and biotechnological application of LAB as pro-technological,bioprotective,and health-promoting in the food chain.展开更多
Kefir is one of the most consumed traditional fermented dairy products and it has a complex probiotic and nutritional composition.Kefir grain contains casein and other milk solids together with the yeasts and lactobac...Kefir is one of the most consumed traditional fermented dairy products and it has a complex probiotic and nutritional composition.Kefir grain contains casein and other milk solids together with the yeasts and lactobacilli that cause the characteristic kefir fermentation and serve as a starter to induce this fermentation when introduced into fresh milk.Both kefir and kefir grains have a rich microbiota and their composition is affected by many parameters like kefir origin,production method(artisanal or industrial),kefir grain:milk ratio,type of milk,fermentation conditions,inoculum source,equipment used in production and storage conditions.Lactic acid bacteria(LAB)are a significant part of the kefir’s microbial composition and the health-promoting effects.Kefir-derived LAB have beneficial effects on colorectal cancer,cardiovascular diseases,type 2 diabetes mellitus,obesity,kidney diseases,modulation of the immune system as well as intestinal microbiota through different biological mechanisms.In addition,bioactive peptides and metabolic products of kefir have shown promising results as health beneficial components along with certain antiviral effects including COVID-19.Therefore,this article is up-to-date information about the production,processing as well as health benefits of dairy kefir-derived LAB with future prospect of work.展开更多
Background Recently,there has been increasing interest in the use of multispecies(MS)swards in dairy grazing systems.Methods A plot grazing study was established to investigate the potential contribution of different ...Background Recently,there has been increasing interest in the use of multispecies(MS)swards in dairy grazing systems.Methods A plot grazing study was established to investigate the potential contribution of different sward species(perennial ryegrass,legumes and herbs)sown in grazing pastures.Ten sward mixtures were sown,ranging in complexity from a perennial ryegrass(PRG)monoculture to binary mixtures including either forage legumes or herbs to a five-species mixture;four different nitrogen(N)application rates of 0,100,150 and 200 kg N ha−1 were applied to each sward.Results Species abundance for all sward species components was associated with the interaction of time point and sward mixture;species abundance for all sward components,except PRG,was associated with the interaction of N application and sward mixture.The interactions of time point and sward mixture,and time point and N application rate,were associated with all analysed sward chemical components,except for sward digestibility.Conclusions Increased N application rates reduced the level of clover in all sward mixtures.Increased levels of white clover led to increased sward crude protein levels;the inclusion of ribwort plantain led to some seasonal variation in the nutritive value of swards.展开更多
Osmoporation is a novel encapsulation approach for bioactive compounds based on the osmoresistance mechanisms of microbial cells.To the best of our knowledge,this is the first study investigating the production of fis...Osmoporation is a novel encapsulation approach for bioactive compounds based on the osmoresistance mechanisms of microbial cells.To the best of our knowledge,this is the first study investigating the production of fisetin-enriched yoghurt using Lactobacillus acidophilus-based bio-capsules via osmoporation as the starter culture.Results showed that the milk acidification with fisetin-loaded L.acidophilus progressed at a slower pace due to complex mechanisms induced by osmopo-ration and internalized fisetin.Milk fermentation using fisetin bio-capsules reached a maximum acidification rate of 0.18 pH units/h after 23 h and pH 4.6 was achieved after 32 h.Besides,the antioxidant activity of yoghurts produced with fisetin bio-capsules did not change during cold storage,while the antioxidant activity of yoghurt produced with non-encapsulated fisetin was reduced by 2.5-fold after 28 days.Overall,this study shows that fisetin osmoporation using L.acidophilus is a versatile encapsulation bioprocess that enables the delivery of preserved phytoactives into fermented foods like yoghurt.This strategy has the potential to be extended to other applications in the dairy industry using lactic acid bacteria as both the encapsulation matrix and fermentation agent.展开更多
基金Supported by Program of Chongqing University of Arts and Sciences(Z2014JG14)Young Scholar Project of Humanities and Social Science Foundation of Ministry of Education(15XJC790002)
文摘In order to solve such problems as lack of dynamic evaluation system in evaluation of quality and safety trust of dairy products,and weak awareness of prevention,it is necessary to introduce the statistical process control into the quality and safety trust evaluation system of dairy products,and establish quality and safety trust early warning model for dairy products,so as to determine the control limit of control chart and carry out early warning according to eight criteria. According to the empirical results,the statistical process control is helpful for finding the hidden process risks and providing the necessary basis for enterprises taking positive measures to raise the confidence of consumers.
基金Supported by Key R&D Projects in Hebei Province(19227516D)Hebei Provincial PhaseⅡModern Agricultural Industry Technology System Innovation Team Building Project(HBCT2018120207,HBCT2018160403)Hebei Province Innovation Ability Promotion Plan Project(20567673H)。
文摘Milk and dairy products are more and more popular with consumers due to their various nutrients, and their quality and safety issues have always been concerned. Therefore, the development of rapid, accurate and simple screening techniques is of great significance. Liquid chromatography-high resolution time-of-flight mass spectrometry has high-resolution and high-throughput detection functions, and has gradually begun to be applied in the detection of milk and dairy products. This paper summarized the application of milk and dairy products in liquid chromatography-high resolution time-of-flight mass spectrometry, laying a foundation for the development of new methods.
文摘In this paper,the six Aigma DMAIC method was used to systematically analyze and study the process affecting the good rate of blank value of cytological method for dairy products.Through data collection,analysis and verification in each link,the room for improvement in the experimental process was identified.C&E matrix and FMEA were used to analyze the factors affecting the good rate of blank value.Through the DOE experiment design method and risk analysis,the main influencing factors were optimized and improved.The optimized experimental conditions were:silica gel activation temperature(500±50)℃,activation time(23±1)h,cells adherent rate(95±1)%,and single-use of 1.5 mL conical flask.Under the above conditions,the good rate of blank value of cytological method was improved from 52.8%to 100%.The improvement of these conditions is of great significance to ensure the accuracy of results,save the testing cost and improve the testing efficiency.
文摘Listeria monocytogenes is among the most food-borne pathogens.It has the ability to grow over a range of temperature,including refrigeration temperature.Foods kept in refrigerator more than the prescribed period of time create an opportunity for the occurrence of Listeria monocytogenes.As this review shows,the prevalence of L.monocytogenes has more likely evident in pasteurized milk than other dairy products,such as raw milk.Inadequate temperature and faults in technology during pasteurization can be the disposing factors for the presence of the organism in dairy products.The organism,on the other hand,has been found to be resistant to those commonly known antibiotics that have human and veterinary importance,namely,ampicillin,Tetracycline,and chloramphenicol,streptomycin,erytromycin,penicillin G.,and others.Resistance ability of the organism can be mediated by different natural and acquired resistance mechanisms,such as self-transferrable plasmids,mobilizable plasmids,and conjugative transposons.The emergence and spread of antibiotic resistance of L.monocytogenes has serious public health and economic impacts at large.This paper has reviewed the prevalence and the antibiotic resistance of L.monocytogenes isolates of dairy products and the strategic mechanisms of the organism develop resistance against the antibiotics.
基金J.H.gratefully acknowledges support of this work by the Na-tional Natural Science Foundation of China(Grant Nos.22032003&22072073)the Natural Science Foundation of Shandong Province(ZR2018ZA0547).
文摘By exchanging the conventional role of functional monomer and template molecules,we develop a new molecu-larly imprinted nanospheres with grape grain structures based on multi-hydrogen bonding interactions between melamine and 6-aminouracil.Molecular imprinting-electrochemical sensor was established with the assistance of graphene and ionic liquids.The content of melamine in dairy products was detected by the molecular imprinting-electrochemical sensor.The detection limit was determined to be as low as 1.57×10^(−3) mg kg^(-1).
基金supported by the National Natural Science Foundation of China (32072191)Daxing District Major Scientific and Technological Achievements Transformation Project (2020006)+1 种基金Beijing Innovation Team Project of Livestock Industry Technology SystemBeijing Science and Technology Special Project (Z201100002620005)。
文摘The aging of the global population has made postmenopausal osteoporosis prevention essential;however,pharmacological treatments are limited.Herein,we evaluate the effect of calcium-fortified fresh milk(FM)in ameliorating postmenopausal osteoporosis in a rat model established using bilateral ovariectomy.After 3 months of FM(containing vitamin D,and casein phosphopeptides,1000 mg Ca/100 g)or control milk(110 mg Ca/100 g milk)supplementation,bone changes were assessed using dual-energy X-ray absorptiometry,microcomputed tomography,and bone biomechanical testing.The results revealed that FM can regulate bone metabolism and gut microbiota composition,which act on bone metabolism through pathways associated with steroid hormone biosynthesis,relaxin signaling,serotonergic synapse,and unsaturated fatty acid biosynthesis.Furthermore,FM administration significantly increased bone mineral content and density in the lumbar spine and femur,as well as femoral compressive strength,while improving femoral trabecular bone parameters and microarchitecture.Mechanistically,we found that the effects may be due to increased levels of estrogen,bone formation marker osteocalcin,and procollagen typeⅠN-propeptide,and decreased expression of the bone resorption marker C-telopiptide and tartrate-resistant acid phosphatase 5b.Overall,the findings suggest that FM is a potential alternative therapeutic option for ameliorating postmenopausal osteoporosis.
文摘Camel milk is unique because it is not easily processed into different dairy products that are common for cow milk. It lacks β-lactoglobulin and has low κ-casein that hinders processing of camel milk into different dairy products. Hence it needs different processing methods and technologies. To this effect attempts were made to manufacture dairy products such as feta cheese, soft brined cheese, and fermented milk from camel milk that had been produced at laboratory level. Camel milk powder has also been manufactures and marketed in Middle East and beyond. Currently there are remarkable progresses in camel dairy technologies that paved the way for production of different camel dairy products at small, medium and large scale. A number of experiments were conducted on camel milk processing technologies from preservation of camel milk using lactoperoxidase system activation using hydrogen peroxide (H2O2) and thiocyanate as well as by H2O2 producing lactic acid bacteria (LAB) to metagenomic characterization of LAB isolated from spontaneously fermented camel milk. Therefore, this review paper is going to present current status of camel dairy technologies in Ethiopia.
基金Supported by Research Project of China Logistics Association and China Federation of Logistics and Purchasing(2016CSLKT3-081)
文摘The quality of agricultural products should be regulated and guided by the industrial association consisting of various links of agricultural production chain. The government has to purchase the regulatory services from agricultural associations. In the production of dairy products in China,the improper government intervention has been in violation of the socialist market economic law,resulting in damage to the node enterprises on the dairy production chain. Therefore,it is necessary to establish the agricultural associations to ensure the quality of agricultural products.
文摘Isabel grape(IG)products have high contents of phenolic compounds and fiber recognized for their positive impacts on microorganisms associated with health benefits to host.This study evaluated the effects of goat yogurts formulated with ingredients from IG integral valorization on the growth and metabolism of different probiotic strains,as well as on the population of selected bacterial groups and metabolic activity of human colonic microbiota in vitro.Goat yogurts with IG ingredients(IGI)stimulated the growth of tested Lactobacillus and Bifidobacterium probiotic strains during a 48-h cultivation,as well as decreased the pH values and enhanced the organic acid production.Goat yogurts with IGI increased the population of Lactobacillus spp.and Bifidobacterium spp.during a 24-h in vitro colonic fermentation.A stable Firmicutes:Bacteroidetes ratio close to 1 was found in media with goat yogurt formulations during the colonic fermentation,being similar to the effect caused by fructooligosaccharides.Goat yogurt formulations with IGI caused increased production of short-chain fatty acids and sugar consumption during colonic fermentation.Goat yogurts with IGI should be a valuable strategy for development of novel added-value foods with beneficial effects on gut microbiota and human health.
文摘<b><span style="font-family:Verdana;">Introduction: </span></b><span style="font-family:Verdana;">Increasing the shelf life of foods without the addition of </span><span style="font-family:""><span style="font-family:Verdana;">synthetic additives is a demand from both producers and consumers. Spore-forming bacteria are a problem in the food industry. To reduce their impact, it is necessary to use complex technologies, as well as ingredients with antibacterial or antibiotic properties. </span><span style="font-family:Verdana;">The aim of this study was</span><span style="font-family:Verdana;"> to develop initial symbiotic combinations between lactic acid bacteria and berries to control food quality. The relevant ability of lactic acid bacteria in the presence of berry additives to inhibit the growth of Bacillus strains that degrade bakery products and dairy products </span><span style="font-family:Verdana;">was</span><span style="font-family:Verdana;"> investigated. The antibacterial effect of berries on the growth of </span></span><span style="font-family:Verdana;"><i></span><i><span style="font-family:""><span style="font-family:Verdana;">Bacillus </span><span style="font-family:Verdana;">mesentericus</span></span></i><i><span style="font-family:Verdana;"></i></span></i><span style="font-family:""><span style="font-family:Verdana;"> was studied. </span><b><span style="font-family:Verdana;">Methods:</span></b><span style="font-family:Verdana;"> In this study was used inhibition zone test, also called Kirby-Bauer Test. The growth</span></span><span style="font-family:""> </span><span style="font-family:Verdana;">rate of bacteria was based on the measurement of the optical density at</span><span style="font-family:""> </span><span style="font-family:Verdana;">600 nm (OD600). The method of Thompson </span><span style="font-family:Verdana;"><i></span><i><span style="font-family:Verdana;">et al</span></i><i><span style="font-family:Verdana;"></i></span></i><span style="font-family:""><span style="font-family:Verdana;">. has been used to research the development of ropiness disease in wheat bread samples. </span><b><span style="font-family:Verdana;">Results:</span></b><span style="font-family:Verdana;"> The diameter of the </span></span><span style="font-family:Verdana;"><i></span><i><span style="font-family:Verdana;">Bacillus pumilus</span></i><i><span style="font-family:Verdana;"></i></span></i><span style="font-family:Verdana;"> growth inhibition zones under the berries action was as follows: aronia </span><span style="font-family:Verdana;">-</span><span style="font-family:Verdana;">18.0 ± 0.6 mm;raspberry </span><span style="font-family:Verdana;">-</span><span style="font-family:Verdana;">16.0 ± 0.4 mm;strawberry </span><span style="font-family:Verdana;">-</span><span style="font-family:""><span style="font-family:Verdana;">15.0 ± 0.5 mm. Lactic bacteria in the presence of berry additives showed a growth rate, measured by optical density (OD) at 600 from 0.073 to 0.651 (for </span><span style="font-family:Verdana;">aronia</span><span style="font-family:Verdana;">) from 0.071 to 0.609 (for raspberries), from 0.073 to 0.597 compared to the increase in environments without added fruit, which amounted to </span></span><span style="font-family:Verdana;">-</span><span style="font-family:Verdana;">0.050 to 0.410. In the yogurt with added fruit, a synergism was formed with </span><span style="font-family:Verdana;"><i></span><i><span style="font-family:""><span style="font-family:Verdana;">Streptococcus </span><span style="font-family:Verdana;">thermophilus</span></span></i><span style="font-family:""><span style="font-family:Verdana;">, </span><i><span style="font-family:Verdana;">Lactobacillus </span><span style="font-family:Verdana;">delbrueckii</span> <span style="font-family:Verdana;">subsp</span></i><span style="font-family:Verdana;">. </span><i><span style="font-family:Verdana;">Bulgaricus</span></i><span style="font-family:Verdana;">, </span><i><span style="font-family:Verdana;">Lactococcus </span><span style="font-family:Verdana;">lactis</span> <span style="font-family:Verdana;">subsp</span><span style="font-family:Verdana;"> Lactis biovar </span><span style="font-family:Verdana;">diacetilactis</span></i></span><i><span style="font-family:Verdana;"></i></span></i><span style="font-family:""><span style="font-family:Verdana;">. The influence of fat-soluble extracts of sea buckthorn, rose-hip, and hawthorn fruits on the development of ropiness disease when storing wheat bread was investigated. The general Pearson coefficient (microbial count and pH) for all fruit yogurt samples is 0.95066. </span><b><span style="font-family:Verdana;">Conclusion:</span></b><span style="font-family:Verdana;"> The combined use of lactic acid bacteria and berries (</span><span style="font-family:Verdana;">aronia</span><span style="font-family:Verdana;">, raspberry </span><span style="font-family:Verdana;">and</span><span style="font-family:Verdana;"> strawberry) had a synergistic effect on the risk posed by </span></span><span style="font-family:Verdana;"><i></span><i><span style="font-family:Verdana;">Bacillus</span></i><i><span style="font-family:Verdana;"></i></span></i><span style="font-family:""><span style="font-family:Verdana;"> bacteria. 1% of fat-soluble extract from the vegetable matter reduced the risk of ropiness disease in wheat bread. This is due to the cumulative effect of the </span><span style="font-family:Verdana;">berries</span><span style="font-family:Verdana;"> chemical composition (antioxidants, organic acids, etc.), increased acidity, lowered pH, and water activity of the food environment, below the development values of </span></span><span style="font-family:Verdana;"><i></span><i><span style="font-family:Verdana;">Bacillus</span></i><i><span style="font-family:Verdana;"></i></span></i><span style="font-family:Verdana;">.
文摘Lactic acid bacteria (LAB) constitute pivotal microorganisms for the food industry due to their considerable technological and functional potential.Fermented dairy products,that is ancient traditions worldwide,still have been accepted and consumed today for their nutritional and organoleptic attributes.In accordance with the current trends in the market and greater awareness of consumer well-being,a detailed assessment of the health effects of dairy product consumption has been undertaken with particular reference to the production of bioactive metabolites including i.e.,γ-aminobutyric acid,conjugated linoleic acid,bioactive peptides,exopolysaccharides as well as vitamins during LAB fermentation.The long histories of yogurt,kefir,and traditional fermented milk drink as sources of some certain probiotic bacteria as well as the opportunity to bio-fortify the matrix with bioactive microbial compounds in situ make fermented dairy products an attractive model in the efforts to develop sustainable functional food systems.Therefore,this review provides the main biochemical characteristics and biotechnological application of LAB as pro-technological,bioprotective,and health-promoting in the food chain.
基金This work is supported by the PRIMA program under project BioProMedFood(ref.no.2019-SECTION2-4 Project ID 1467)The PRIMA programme is part of the European Union.This research was also supported by the Scientific and Technological Research Council of Turkey(TUBITAK)Grant No:N-UPAG 119N492(PRIMA Programme Section 2).Fig.2 was created with BioRender.com.
文摘Kefir is one of the most consumed traditional fermented dairy products and it has a complex probiotic and nutritional composition.Kefir grain contains casein and other milk solids together with the yeasts and lactobacilli that cause the characteristic kefir fermentation and serve as a starter to induce this fermentation when introduced into fresh milk.Both kefir and kefir grains have a rich microbiota and their composition is affected by many parameters like kefir origin,production method(artisanal or industrial),kefir grain:milk ratio,type of milk,fermentation conditions,inoculum source,equipment used in production and storage conditions.Lactic acid bacteria(LAB)are a significant part of the kefir’s microbial composition and the health-promoting effects.Kefir-derived LAB have beneficial effects on colorectal cancer,cardiovascular diseases,type 2 diabetes mellitus,obesity,kidney diseases,modulation of the immune system as well as intestinal microbiota through different biological mechanisms.In addition,bioactive peptides and metabolic products of kefir have shown promising results as health beneficial components along with certain antiviral effects including COVID-19.Therefore,this article is up-to-date information about the production,processing as well as health benefits of dairy kefir-derived LAB with future prospect of work.
基金The authors would like to thank the Moorepark farm and grassland laboratory staff,in particular,Andy McGrath,Pat O'Connor,David Flynn and Michelle Liddane,for their help with data collection and processing.The authors would also like to acknowledge the support of the Teagasc Walsh Scholarship scheme and University College Dublin,along with the financial support of VistaMilk(16/RC/3835),which facilitated the current study.
文摘Background Recently,there has been increasing interest in the use of multispecies(MS)swards in dairy grazing systems.Methods A plot grazing study was established to investigate the potential contribution of different sward species(perennial ryegrass,legumes and herbs)sown in grazing pastures.Ten sward mixtures were sown,ranging in complexity from a perennial ryegrass(PRG)monoculture to binary mixtures including either forage legumes or herbs to a five-species mixture;four different nitrogen(N)application rates of 0,100,150 and 200 kg N ha−1 were applied to each sward.Results Species abundance for all sward species components was associated with the interaction of time point and sward mixture;species abundance for all sward components,except PRG,was associated with the interaction of N application and sward mixture.The interactions of time point and sward mixture,and time point and N application rate,were associated with all analysed sward chemical components,except for sward digestibility.Conclusions Increased N application rates reduced the level of clover in all sward mixtures.Increased levels of white clover led to increased sward crude protein levels;the inclusion of ribwort plantain led to some seasonal variation in the nutritive value of swards.
基金E.W.V.A.was supported by Coordenação de Aperfeiçoamento de Pessoal de Nível Superior(CAPES).E.S.S.was supported by Conselho Nacional de Desenvolvimento Científico e Tecnológico(CNPq).
文摘Osmoporation is a novel encapsulation approach for bioactive compounds based on the osmoresistance mechanisms of microbial cells.To the best of our knowledge,this is the first study investigating the production of fisetin-enriched yoghurt using Lactobacillus acidophilus-based bio-capsules via osmoporation as the starter culture.Results showed that the milk acidification with fisetin-loaded L.acidophilus progressed at a slower pace due to complex mechanisms induced by osmopo-ration and internalized fisetin.Milk fermentation using fisetin bio-capsules reached a maximum acidification rate of 0.18 pH units/h after 23 h and pH 4.6 was achieved after 32 h.Besides,the antioxidant activity of yoghurts produced with fisetin bio-capsules did not change during cold storage,while the antioxidant activity of yoghurt produced with non-encapsulated fisetin was reduced by 2.5-fold after 28 days.Overall,this study shows that fisetin osmoporation using L.acidophilus is a versatile encapsulation bioprocess that enables the delivery of preserved phytoactives into fermented foods like yoghurt.This strategy has the potential to be extended to other applications in the dairy industry using lactic acid bacteria as both the encapsulation matrix and fermentation agent.
