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Sample records for functional fermented milk

  1. FERMENTED MILK AS A FUNCTIONAL FOOD

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    Irena Rogelj

    2000-06-01

    Full Text Available Certain foods have been associated with health benefits for many years; fermented milks and yoghurt are typical examples. The health properties of these dairy products were a part of folklore until the concept of probiotics emerged, and the study of fermented milks and yoghurt containing probiotic bacteria has become more systematic. Functional foods have thus developed as a food, or food ingredient, with positive effects on host health and/or well-being beyond their nutritional value, and fermented milk with probiotic bacteria has again become the prominent representative of this new category of food. Milk alone is much more than the sum of its nutrients. It contains an array of bioactivities: modulating digestive and gastrointestinal functions, haemodynamics, controlling probiotic microbial growth, and immunoregulation. When fermented milk is enriched with probiotic bacteria and prebiotics it meets all the requirements of functional food. The possible positive effects of enriched fermented milk on host health will be reviewed.

  2. The fermented milk product of functional destination

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    L. V. Golubeva

    2016-01-01

    Full Text Available As a flavor component selected syrup made from viburnum. This berry is widely used in various forms in the food industry including the dairy. Particular attention should be paid to the fact that the viburnum is a wild plant, and does not need to land and cultivation costs. Viburnum is rich in biologically active substances and raw materials is a drug. Fruits of Viburnum is rich in organic acids, in particular valeric acid. From berries contain minerals: manganese, zinc, iron, phosphorus, copper, chromium, iodine, selenium. Mass fraction of iron in Kalina in 2–3 times higher compared to other berries. The Kalina 70% more than the C vitamin, than lemon, it also contains vitamins A, E, P and K. In berries contains tannin, pectin, tannins, coumarins, resinous esters, glycoside viburnin (very useful in the composition of Viburnum, namely it makes bitter berries. It is suggested the use of syrup of viburnum in the production of fermented milk product. Since the biologically active substances is not destroyed by freezing and processing was freeze berries and added sucrose. The syrup had the gray edge-ruby color and a pleasant taste. Fermented milk product functionality produced reservoir method. Technological process of obtaining a fermented milk product is different from the traditional operations of preparation components and their introduction in the finished product. The consumption of 100 g of fermented milk product with a vitamin premix meets the daily requirement of vitamins A, B complex, C, D, E 40–50%. According to the research developed formulation of dairy products, assessed their quality. Production of fermented milk product thus expanding the range of dairy products functional orientation.

  3. Invited review: Fermented milk as antihypertensive functional food.

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    Beltrán-Barrientos, L M; Hernández-Mendoza, A; Torres-Llanez, M J; González-Córdova, A F; Vallejo-Córdoba, B

    2016-06-01

    Over the past decade, interest has risen in fermented dairy foods that promote health and could prevent diseases such as hypertension. This biological effect has mainly been attributed to bioactive peptides encrypted within dairy proteins that can be released during fermentation with specific lactic acid bacteria or during gastrointestinal digestion. The most studied bioactive peptides derived from dairy proteins are antihypertensive peptides; however, a need exists to review the different studies dealing with the evaluation of antihypertensive fermented milk before a health claim may be associated with the product. Thus, the objective of this overview was to present available information related to the evaluation of fermented milk containing antihypertensive peptides by in vitro and in vivo studies, which are required before a fermented functional dairy product may be introduced to the market. Although commercial fermented milks with antihypertensive effects exist, these are scarce and most are based on Lactobacillus helveticus. Thus, a great opportunity is available for the development of functional dairy products with new lactic acid bacteria that support heart health through blood pressure- and heart rate-lowering effects. Hence, the consumer may be willing to pay a premium for foods with important functional benefits. Copyright © 2016 American Dairy Science Association. Published by Elsevier Inc. All rights reserved.

  4. Donkey Milk for Manufacture of Novel Functional Fermented Beverages.

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    Perna, Annamaria; Intaglietta, Immacolata; Simonetti, Amalia; Gambacorta, Emilio

    2015-06-01

    The aim of this work was to investigate on the functional features of a donkey milk probiotic berevage as a novel food. Particularly, it was to study the decrease of lactose content and the antioxidant activity of standard yogurt (YC) and probiotic yogurt (YP; Lactobacillus acidophilus, Lactobacillus casei) from donkey milk during the storage up to 30 d at 4 ºC. The evolution of lactose content using enzymatic-spectrophotometric kits was analyzed. Antioxidant activity of yogurt was measured using 2,2'-azino-bis-3-ethylbenzothiazoline-6-sulfonic acid (ABTS), ferric reducing antioxidant power (FRAP), and thiol assays. Parallel consumer sensory studies were carried out as consumer test in order to gain information about the impact of these novel fermented beverages on sensory perceptions. The statistical analysis has shown significant effect of studied factors. The results showed that the lactose content gradually decreased during storage in both yogurts, reaching values of 2.36% and 2.10% in YC and YP, respectively, at 30 d (P yogurt types, the antioxidant activity increased, but YP showed a higher antioxidant activity than YC. The results suggest that the antioxidant activity of yogurt samples was affected by cultures of lactic acid bacteria (LAB). We conclude that the fermented donkey milk could be configured as health and nutraceutical food, which aims to meet nutritional requirements of certain consumers groups with lactose or cow milk protein intolerance. © 2015 Institute of Food Technologists®

  5. Fermented Camel Milk (Chal: Chemical, Microbial and Functional Properties

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    Maryam Salami

    2016-12-01

    Full Text Available The aim of this study was to determine physicochemical, microbial properties and antioxidant activity of fermented camel milk (Chal and introduce it as a functional food. The protein content of the samples was determined using Kjeldahl method and total dry matter using oven drying method. The amount of fat content with Gerber method and pH was measured using a pH meter. Antioxidant activity was also determined using 2,2’-azino-bis-(3-ethylbensothiazoline-6- sulfonic acid (ABTS method. The mineral analysis was performed with atomic absorption spectroscopy and microbial count by pour plate method. Results revealed that fat, protein content and total solid determined 5.82±0.27%, 3.07±0.073%, and 12.24±0.16%, respectively. Acidity and pH determined 80±7 °D and 4.52±0.10, respectively. When a food has calcium by itself, this calcium is bonded with the protein of food, this calcium is more effective in our body than the calcium we add to food and they have not bonded any proteins. Adequate calcium consumption may support to decrease the risk of osteoporosis in life. Calcium ranged 103.29±3.87% and phosphorus 10.25±0.1% for Chal samples, respectively. The total counts were equal 6.54±0.19 log CFUmL -1; Coliform count was determined in the ranges of 2.34±0.23 logCFUmL -1 for Chal samples. The results showed that Chal was rich in antioxidant. The antioxidant inhibitory activity of Chal was obtained 45.38%. Diets rich in antioxidants, can inhibit LDL oxidation, influence the activities of immune-competent cells and inhibit the formation of cell-to-cell adhesion factors. Therefore, Chal is introduced as a traditional functional food.

  6. Potential of functional strains, isolated from traditional Maasai milk, as starters for the production of fermented milks.

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    Patrignani, Francesca; Lanciotti, Rosalba; Mathara, Julius Maina; Guerzoni, Maria Elisabetta; Holzapfel, Wilhelm H

    2006-03-01

    The purpose of this research was the evaluation of technological features and of the ability of functional LAB strains with desirable sensory characteristics, to produce fermented milk. Eight strains of Lactobacillus plantarum, Lactobacillus acidophilus, Lactobacillus paracasei and Lactococcus lactis, isolated from Maasai traditional fermented milk in Kenya and previously tested for their probiotic properties, were selected for this investigation. Technological features such as growth kinetics in fresh heat-treated whole milk medium and survival in the final product during storage at 4 degrees C, were studied. The strains Lb. acidophilus BFE 6,059, Lb. paracasei BFE 5,264 and Lc. lactis BFE 6,049 showed the best potential and were thus selected for use as starter cultures in further trials with the objective to improve their technological performance and to optimise the sensory features of fermented milk obtained. The effects of fat (F), non-fat milk solids (S) and fermentation temperature (T), modulated according to a Central Composite Design, on fermentation rates and viability losses during refrigerated storage of the chosen starters, and on product texture parameters, were studied. From the data analysis, it was possible to select optimum conditions for enhancing positive sensory traits of final products and for improving the survival of these potentially probiotic cultures.

  7. Fermented milk for hypertension

    DEFF Research Database (Denmark)

    Usinger, Lotte; Reimer, Christina; Ibsen, Hans

    2012-01-01

    Fermented milk has been suggested to have a blood pressure lowering effect through increased content of proteins and peptides produced during the bacterial fermentation. Hypertension is one of the major risk factors for cardiovascular disease world wide and new blood pressure reducing lifestyle...

  8. Functional properties of Lactobacillus plantarum strains isolated from Maasai traditional fermented milk products in Kenya.

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    Mathara, Julius Maina; Schillinger, Ulrich; Kutima, Phillip M; Mbugua, Samuel K; Guigas, Claudia; Franz, Charles; Holzapfel, Wilhelm H

    2008-04-01

    Lactobacillus plantarum was the major species among the lactic acid bacterial strains isolated from traditional fermented milk of the Maasai in Kenya. Selected strains were characterized for their functional properties using in vitro standard procedures. All strains expressed acid tolerance at pH 2.0 after 2-h exposure of values that ranged from 1% to 100%, while bile tolerance of acid-stressed cells at 0.3% oxgal varied from 30% to 80%. In vitro adhesion to the mucus-secreting cell line HT 29 MTX and binding capacity to extracellular protein matrices was demonstrated for several strains. The four strains tested in a simulated stomach duodenum passage survived with recovery rates ranging from 17% to 100%. Strains were intrinsically resistant to several antibiotics tested. From these in vitro studies, a number of Lb. plantarum strains isolated from the Maasai traditional fermented milk showed probiotic potential. The strains are good candidates for multifunctional starter culture development.

  9. Fermented goats' milk produced with selected multiple starters as a potentially functional food.

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    Minervini, Fabio; Bilancia, Maria Teresa; Siragusa, Sonya; Gobbetti, Marco; Caponio, Francesco

    2009-09-01

    A screening among five lactic acid bacteria, used alone or in combination, led to select a mixed starter (Streptococcus thermophilus CR12, Lactobacillus casei LC01, Lactobacillus helveticus PR4, Lactobacillus plantarum 1288) capable to produce a fermented goats' milk containing gamma-aminobutyric acid (GABA) and angiotensin-I converting enzyme (ACE)-inhibitory peptides. The fermented milk was characterized by cell counts of lactic acid bacteria not lower than 7.0 log cfu g(-1), even after 45 days of storage at 4 degrees C. Fermentation of goats' milk resulted in the production of ca. 28 mg kg(-1) of GABA. Furthermore the fermented goats' milk had an in vitro ACE-inhibitory activity of ca. 73%. Prolonged cold storage did not significantly affect both the concentration of GABA and the ACE-inhibitory activity. Moreover, the taurine content did not significantly vary during both fermentation and the entire storage period.

  10. Functional characteristics of Lactobacillus spp. from traditional Maasai fermented milk products in Kenya.

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    Mathara, Julius Maina; Schillinger, Ulrich; Guigas, Claudia; Franz, Charles; Kutima, Phillip Museve; Mbugua, Samuel K; Shin, H-K; Holzapfel, Wilhelm H

    2008-08-15

    In this study functional characteristics of 23 representative Lactobacillus strains isolated from the Maasai traditional fermented milk 'Kule naoto' were determined. The Lb. acidophilus group strains showed resistance to gastric juice and bile. In addition, some Lb. acidophilus strains expressed bile salt hydrolase activity, and had ability to assimilate cholesterol in vitro. In-vitro adhesion to HT29 MTX cells of up to 70% was recorded. Lb. fermentum strains showed almost 100% survival under simulated stomach acidic conditions and physiological salt concentrations of bile salts, hydrophobicity values were over 80%. Most strains of the Lb. casei and Lb. acidophilus groups showed aggregation abilities of above 50%. Many strains expressed a protective effect against N-methyl-N'-nitro-N-nitrosoguanidine induced DNA damage according to the 'comet assay' and none was virulent. The antibiotic minimum inhibitory concentration of selected strains was established. According to these results, the Lactobacillus spp associated with 'Kule naoto', contain potentially probiotic (functional) strains.

  11. Use of milk-based kombucha inoculum for milk fermentation

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    Kolarov Ljiljana A.

    2009-01-01

    Full Text Available In this investigation fermented milk beverages with 0.9% of milk fat were produced using 10 and 15% (v/v of traditional and milk-based kombucha inoculum by application of appropriate technological process. Milk fermentation using two types and concentrations of kombucha inoculum were stopped when the pH reached 4.5. Sigmoidal fermentation profiles were noticed with traditional kombucha inoculums and linear with milk-based kombucha inoculums. Chemical content and physico-chemical characteristics of kombucha fermented milk beverages were typical and yoghurt-like for all obtained products. The best textural and sensory characteristics possesed beverage obtained in fermentation of milk using 10% (v/v of milk-based kombucha inoculum.

  12. Quality of fermented whey beverage with milk

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    Rakin Marica B.

    2016-01-01

    Full Text Available One of the most economical ways of whey processing is the production of beverages, that represents a single process that exploits all the potential of whey as a raw material. Functional and sensory characteristics of whey based beverages are a criterion that is crucial to the marketing of products and win over consumers. The aim of this study was to determine nutritional and functional characteristics of fermented whey beverage with milk and commercial ABY-6 culture. The results showed that the applied starter culture can be used for the production of fermented whey based beverage with satisfactory nutritional properties. Addition of milk was important not only in the nutritional quality of the resulting product, but also improved the taste, the homogeneity and stability. Analysis of the chemical composition of fermented whey based beverage and nutritional information about it indicates that the product is a good source of protein and calcium. Fermented beverage contained 8.07 log (CFU/mL, showed antioxidant activity of at least 38.1% and the titratable acidity of 28.2°SH corresponding to the acidity of the product in this category. [Projekat Ministarstva nauke Republike Srbije, br. TR 31017 i br. 451-03-00605/2012-16/85

  13. Yoghurt fermentation trials utilizing mare milk: comparison with cow milk

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    R. Giangiacomo

    2011-03-01

    Full Text Available Mare milk shows a very interesting nutritional composition, similar to human milk. Whey protein fraction represents about 50% of total proteins, with a good amount of essential amino acids, and high lysozyme concentration (Jauregui-Adell, 1975. Mare milk contains essential fatty acids, progenitors of ω3 and ω6, higher than cow milk (Csapò et al., 1995; Curadi et al., 2002. In east european countries mare milk is utilized in dietetics and therapeutics for gastroenteric and cardiac pathologies (Sharmanov et al., 1982; Mirrakimov et al., 1986, or as a drink obtained from lactic and alcoholic fermentation (Koumiss...

  14. Co-production of functional exopolysaccharides and lactic acid by Lactobacillus kefiranofaciens originated from fermented milk, kefir.

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    Cheirsilp, Benjamas; Suksawang, Suwannee; Yeesang, Jarucha; Boonsawang, Piyarat

    2018-01-01

    Kefiran is a functional exopolysaccharide produced by Lactobacillus kefiranofaciens originated from kefir, traditional fermented milk in the Caucasian Mountains, Russia. Kefiran is attractive as thickeners, stabilizers, emulsifiers, gelling agents and also has antimicrobial and antitumor activity. However, the production costs of kefiran are still high mainly due to high cost of carbon and nitrogen sources. This study aimed to produce kefiran and its co-product, lactic acid, from low-cost industrial byproducts. Among the sources tested, whey lactose (at 2% sugar concentration) and spent yeast cells hydrolysate (at 6 g-nitrogen/L) gave the highest kefiran of 480 ± 21 mg/L along with lactic acid of 20.1 ± 0.2 g/L. The combination of these two sources and initial pH were optimized through Response Surface Methodology. With the optimized medium, L. kefiranofaciens produced more kefiran and lactic acid up to 635 ± 7 mg/L and 32.9 ± 0.7 g/L, respectively. When the pH was controlled to alleviate the inhibition from acidic pH, L. kefiranofaciens could consume all sugars and produced kefiran and lactic acid up to 1693 ± 29 mg/L and 87.49 ± 0.23 g/L, respectively. Moreover, the fed-batch fermentation with intermittent adding of whey lactose improved kefiran and lactic acid productions up to 2514 ± 93 mg/L and 135 ± 1.75 g/L, respectively. These results indicate the promising approach to economically produce kefiran and lactic acid from low-cost nutrient sources.

  15. Effects of Fermented Milk Products on Bone.

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    Rizzoli, René; Biver, Emmanuel

    2018-04-01

    Fermented milk products like yogurt or soft cheese provide calcium, phosphorus, and protein. All these nutrients influence bone growth and bone loss. In addition, fermented milk products may contain prebiotics like inulin which may be added to yogurt, and provide probiotics which are capable of modifying intestinal calcium absorption and/or bone metabolism. On the other hand, yogurt consumption may ensure a more regular ingestion of milk products and higher compliance, because of various flavors and sweetness. Bone mass accrual, bone homeostasis, and attenuation of sex hormone deficiency-induced bone loss seem to benefit from calcium, protein, pre-, or probiotics ingestion, which may modify gut microbiota composition and metabolism. Fermented milk products might also represent a marker of lifestyle promoting healthy bone health.

  16. Brazilian Kefir-Fermented Sheep's Milk, a Source of Antimicrobial and Antioxidant Peptides.

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    de Lima, Meire Dos Santos Falcão; da Silva, Roberto Afonso; da Silva, Milena Fernandes; da Silva, Paulo Alberto Bezerra; Costa, Romero Marcos Pedrosa Brandão; Teixeira, José António Couto; Porto, Ana Lúcia Figueiredo; Cavalcanti, Maria Taciana Holanda

    2017-12-28

    Fermented milks are a source of bioactive peptides and may be considered as functional foods. Among these, sheep's milk fermented with kefir has not been widely studied and its most relevant properties need to be more thoroughly characterized. This research study is set out to investigate and evaluate the antioxidant and antimicrobial properties of peptides from fermented sheep's milk in Brazil when produced by using kefir. For this, the chemical and microbiological composition of the sheep's milk before and after the fermentation was evaluated. The changes in the fermented milk and the peptides extracted before the fermentation and in the fermented milk during its shelf life were verified. The antimicrobial and antioxidant activities of the peptides from the fermented milk were evaluated and identified according to the literature. The physicochemical properties and mineral profile of the fermented milk were like those of fresh milk. The peptide extract presented antimicrobial activity and it was detected that 13 of the 46 peptides were able to inhibit the growth of pathogenic microorganisms. A high antioxidant activity was observed in the peptides extracted from fermented milk (3.125 mg/mL) on the 28th day of storage. Two fractions displayed efficient radical scavenging properties by DPPH and ABTS methods. At least 11 peptides distributed in the different fractions were identified by tandem mass spectrometry. This sheep's milk fermented by Brazilian kefir grains, which has antioxidant and antimicrobial activities and probiotic microorganisms, is a good candidate for further investigation as a source for bioactive peptides. The fermentation process was thus a means by which to produce potential bioactive peptides.

  17. Fermentation and storage of probiotic yoghurt from goat’s milk

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    Rajka Božanić

    2002-04-01

    Full Text Available Cow’s and goat’s milk supplemented with inulin were fermented withABT4 culture. The population growth of Streptococcus thermophilus,Lactobacillus acidophilus and Bifidobacterium ssp. in plain and inulinsupplemented goat’s milk during fermentation was evaluated. The survival of strains during 28 d of storage was followed in comparison with that of cow’s milk. The time required to reach the desired pH of 4.6 during fermentation was 6 h for both types of milk. At that time the proportion of viable cells of Streptococcus thermophilus, Lactobacillus acidophilus and Bifidobacterium ssp. in all fermented samples was comparable 40 : 33 : 27, respectively. During the storage viable count of streptococci and bifidobacteria have not decreased. In supplemented samples viable counts of bifidobacteria were increased and during 28th day of storage were higher for 0.6 logarithms compared to the non supplemented samples. Surviving of lactobacilli was poorer in fermented goat's milk than in fermented cow's milk during storage. The addition of inulin improved the firmness of fermented goat’s and cow’s milks products. Inulin addition partly masked the goat’s flavour of produced yoghurt. During storage the fermented goat's samples were scored better in comparison with cow's samples. Goat’s milk fermented with probiotic bacteria and fortified with inulin complies with the requirements of functional food.

  18. Characterization of casein phosphopeptides from fermented milk products.

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    Kawahara, Takeshi; Aruga, Kaori; Otani, Hajime

    2005-10-01

    This study dealt with the potential of fermented milk products as a source of functional casein phosphopeptides (CPPs) using plain yogurts and Camembert cheeses. The CPPs were prepared by tryptic digestion from four commercially available plain yogurts (P1-P4), five Camembert cheeses (C1-C5), and raw milk. From portions with a 1-g protein content of the plain yogurts, the Camembert cheeses, and the raw milk, 171 mg, 139 mg, and 146 mg of CPPs were obtained, respectively. The Camembert cheeses retained high amounts of organic phosphorus (32 microg) per 1 mg CPPs compared to the raw milk (15 microg) and plain yogurts (16 microg). Reverse-phase high-performance liquid chromatographic analysis showed that the elution patterns and retention times of the three major peaks of CPPs from P1 and C1 were similar to those from raw milk. Moreover, CPPs from P1 and C1 showed a mitogenic effect, while CPPs from C1 showed an IgA-enhancing effect in mouse spleen cell cultures. These results suggest that fermented milk products such as plain yogurts and Camembert cheeses generate functional CPPs in the body and exert beneficial effects on the immune system.

  19. Functional properties of milk drinks flavored with mangaba pulp and ...

    African Journals Online (AJOL)

    luiz eduardo nascimento

    2016-08-24

    Aug 24, 2016 ... In this context, the functional properties of. *Corresponding ..... properties of fermented milk drinks. .... samples showed typical colony formation, which results .... skim milk in the presence of pectin and kappa-carrageenan.

  20. Characterization of probiotic Lactobacillus spp. isolates from commercial fermented milks

    OpenAIRE

    Farahmand, Nasim

    2015-01-01

    The aim of this project was to study the identity of probiotic lactobacilli in fermented milk products from the United Kingdom/European markets during their survival during shelf-life. This in vitro study was also aimed at undertaking studies on some of the physiological probiotic criteria, such as resistance to stomach/intestine conditions and also possible functional properties of the isolates, such as antimicrobial activities, antibiotic resistance/susceptibility and antibiotic resistance ...

  1. Peptides in fermented Finnish milk products

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    Minna Kahala

    1993-09-01

    Full Text Available This study was conducted to investigate the rate of proteolysis and peptide profiles of different Finnish fermented milk products. The highest rate of proteolysis was observed in Biokefir, while the greatest change in the rate of proteolysis was observed in Gefilus®. Differences in starters and manufacturing processes reflected on the peptide profiles of the products. Most of the identified peptides originated from either the N- or C-terminal region of β-casein or from the N-terminal region of αs1-casein.

  2. Vegetable milks and their fermented derivative products

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    Neus Bernat

    2014-04-01

    Full Text Available The so-called vegetable milks are in the spotlight thanks to their lactose-free, animal protein-free and cholesterol-free features which fit well with the current demand for healthy food products. Nevertheless, and with the exception of soya, little information is available about these types of milks and their derivatives. The aims of this review, therefore, are to: highlight the main nutritional benefits of the nut and cereal vegetable milks available on the market, fermented or not; describe the basic processing steps involved in their manufacturing process; and analyze the major problems affecting their overall quality, together with the current feasible solutions. On the basis of the information gathered, vegetable milks and their derivatives have excellent nutritional properties which provide them a high potential and positive market expectation. Nevertheless, optimal processing conditions for each raw material or the application of new technologies have to be researched in order to improve the quality of the products. Hence, further studies need to be developed to ensure the physical stability of the products throughout their whole shelf-life. These studies would also allow for a reduction in the amount of additives (hydrocolloids and/or emulsifiers and thus reduce the cost of the products. In the particular case of fermented products, the use of starters which are able to both improve the quality (by synthesizing enhanced flavors and providing optimal textures and exert health benefits for consumers (i.e. probiotics is the main challenge to be faced in future studies.

  3. Does fermented milk possess antihypertensive effect in humans?

    DEFF Research Database (Denmark)

    Usinger, Lotte; Ibsen, Hans; Jensen, Lars T

    2009-01-01

    The putative antihypertensive effect of milk after fermentation by lactic bacteria has attracted attention over the past 20 years. Research on fermented milk and hypertension has mainly focused on the content of peptides with in-vitro angiotensin converting enzyme-inhibitor effect. However......, fermented milk products contain several proteins, peptides and minerals, all with possible different antihypertensive modes of actions. The burden of cardiovascular events in industrialized countries caused by hypertension is considerable. Diet modifications are one way to lower blood pressure......, and fermented milk could be a feasible way. In this review, interventional human studies of the possible antihypertensive effect of fermented milk are evaluated. The results are diverging, and the antihypertensive effect is still debatable. Additionally, present knowledge of bioavailability and in-vivo actions...

  4. Physicochemical, Nutritional, and Organoleptic Characterization of a Skimmed Goat Milk Fermented with the Probiotic Strain Lactobacillus plantarum C4.

    Science.gov (United States)

    Moreno-Montoro, Miriam; Navarro-Alarcón, Miguel; Bergillos-Meca, Triana; Giménez-Martínez, Rafael; Sánchez-Hernández, Silvia; Olalla-Herrera, Manuel

    2018-05-17

    The benefits of goat milk, fermented milks, and probiotics for the humans are well documented. In this study, a novel fermented goat milk was manufactured with the putative probiotic strain Lactobacillus plantarum C4 together with L. bulgaricus and Streptococcus thermophilus . Ultrafiltration was chosen as the skimmed milk concentration method because it produced the best viscosity and syneresis and a high casein content. The viability rate of all bacterial strains was >10⁷ cfu/mL, even after 5 weeks of storage or after in vitro gastrointestinal digestion, which is especially important for exertion of the probiotic strain functionalities. This fermented milk is also a good source of nutrients, having a low lactose and fat content, high protein proportion, and good mineral concentration. According to these data and the overall acceptability described by panelists, this fermented milk is a healthy dairy product comparable with commercially available fermented milks.

  5. Real-Time Monitoring of Chemical Changes in Three Kinds of Fermented Milk Products during Fermentation Using Quantitative Difference Nuclear Magnetic Resonance Spectroscopy.

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    Lu, Yi; Ishikawa, Hiroto; Kwon, Yeondae; Hu, Fangyu; Miyakawa, Takuya; Tanokura, Masaru

    2018-02-14

    Fermented milk products are rising in popularity throughout the world as a result of their health benefits, including improving digestion, normalizing the function of the immune system, and aiding in weight management. This study applies an in situ quantitative nuclear magnetic resonance method to monitor chemical changes in three kinds of fermented milk products, Bulgarian yogurt, Caspian Sea yogurt, and kefir, during fermentation. As a result, the concentration changes in nine organic compounds, α/β-lactose, α/β-galactose, lactic acid, citrate, ethanol, lecithin, and creatine, were monitored in real time. This revealed three distinct metabolic processes in the three fermented milk products. Moreover, pH changes were also determined by variations in the chemical shift of citric acid during the fermentation processes. These results can be applied to estimate microbial metabolism in various flora and help guide the fermentation and storage of various fermented milk products to improve their quality, which may directly influence human health.

  6. Fermentation capability of bulk milk under usual conditions

    OpenAIRE

    BOUŠKOVÁ, Lucie

    2012-01-01

    The evaluation of changes during fermentation of heat-modified milk in connection with different fermentation temperatures was main goal of this thesis. Titrable acidity, active acidity and growth dynamics of bacteria strains - Lactobacillus delbrueckii subsp. bulgaricus and Streptococcus salivarius subsp. thermophilus were observed during fermentation process.

  7. Low energy Kombucha fermented milk-based beverages

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    Milanović Spasenija D.

    2008-01-01

    Full Text Available This paper investigates manufacturing of fermented beverages from two types of milk (1 % w/w and 2.2 % w/w fat by applying of Kombucha, which contains several yeasts and bacterial strains. The starter was the inoculum produced from previous Kombucha fermentation. The applied starter concentrations were: 10 % v/v, 15 % v/v and 20 % v/v. Also, the traditional yoghurt starter was used to produce the control samples. All fermentations were performed at 42oC and the changes in the pH were monitored. The fermentation process was about three times faster in the control yoghurt than in the Kombucha samples. Influence of Kombucha inoculum concentration on the rate of fermentation appeared not to be significant. All fermentations were stopped when the pH reached 4.4. After the production, the quality of the fermented milk beverages with Kombucha was determined and compared with the quality of the control yoghurt samples. It was concluded that the difference in fat contents in milks affects the difference in quantities of other components in the fermented milk beverages with Kombucha. Sensory characteristics of the beverages manufactured from the partially skimmed milk are much better than those of the fermented beverages produced from the low fat milk.

  8. Textural characteristics of fermented milk beverages produced by kombucha

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    Duraković Katarina G.

    2009-01-01

    Full Text Available Rheological properties of fermented dairy products are very important parameters of the product quality. The behaviour of gel formed during fermentation of milk is influenced by a great number of factors, such as: milk composition, starter culture, flavourings addition, etc. The aim of this research was to examine the influence of fat content, and kombucha inoculum concentration on textural characteristics of fermented milk beverages: firmness, consistency, cohesiveness and viscosity index after production and during 10 days of storage. Higher fat content of beverage affects the firmness, consistency, cohesiveness and viscosity index, while higher amount of inoculum in beverages has an opposite effect on textural characteristics of samples during storage.

  9. Immunomodulatory properties of fermented soy and dairy milks prepared with lactic acid bacteria.

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    Wagar, L E; Champagne, C P; Buckley, N D; Raymond, Y; Green-Johnson, J M

    2009-10-01

    Fermented soy and dairy milk preparations provide a means for delivering lactic acid bacteria and their fermentation products into the diet. Our aims were to test immunomodulatory bioactivity of fermented soy beverage (SB) and dairy milk blend (MB) preparations on human intestinal epithelial cells (IEC) and to determine the impact of freezing medium on culture survival prior to bioactivity analyses. Fermented SB and MB were prepared using pure or mixed cultures of Streptococcus thermophilus ST5, Bifidobacterium longum R0175, and Lactobacillus helveticus R0052. Immunomodulatory bioactivity was assessed by testing selected SB and MB ferments on tumor necrosis factor alpha (TNFalpha)-treated IEC and measuring effects on Interleukin-8 (IL-8) production. Impact of timing of ferment administration relative to this pro-inflammatory challenge was investigated. The most pronounced reductions in IEC IL-8 production were observed when IEC were treated with either SB or MB ferment preparations prior to TNFalpha challenge. These results indicate that freezing-stable MB and SB ferments prepared with selected strains can modulate IEC IL-8 production in vitro, and suggest that yogurt-like fermented soy formulations could provide a functional food alternative to milk-based fermented products.

  10. Almond milk fermented with different potentially probiotic bacteria improves iron uptake by intestinal epithelial (Caco-2 cells

    Directory of Open Access Journals (Sweden)

    Neus Bernat

    2015-04-01

    Full Text Available New fermented almond milks were developed, using different potentially probiotic bacteria, in order to meet the current demand for healthy, versatile non-dairy products. An in vitro digestion/Caco-2 cell model was used to evaluate the effect of both non-fermented and fermented almond milks on the mitochondrial enzymatic activities of enterocytes. Moreover, macrophages were challenged with the in-vitro digested samples and the production of pro-inflammatory biomarkers TNF-a and IL-6 was quantified. Enzymatic activities of cell cultures seemed to be stimulated by the exposure to both fermented and non-fermented almond milks. Both biomarkers decreased (p< 0.05 in fermented almond milks with either B. bifidum or B. longum. Results showed that fermented almond products favored the energetic metabolism of enterocytes and had a lower inflammatory response than non-fermented almond milk, suggesting its benefits for the management of allergies/intolerances. Moreover, the fermentation process enhanced the uptake of iron by Caco-2 cells, especially when using L. rhamnosus and either B. bifidum or B. longum as starters, thus improving the product bioactivity. Therefore, new non-dairy fermented products with functional properties were developed, which might be positioned as alternatives to cow-milk products for sensitized groups of population (allergic and/or intolerant to cow milk or anemic population, among others.

  11. Characterisation of lactic acid bacteria in spontaneously fermented camel milk and selection of strains for fermentation of camel milk

    DEFF Research Database (Denmark)

    Fugl, Angelina June Brandt; Berhe, Tesfemariam; Kiran, Anil

    2017-01-01

    The microbial communities in spontaneously fermented camel milk from Ethiopia were characterised through metagenomic 16S rRNA sequencing and lactic acid bacteria were isolated with the goal of selecting strains suitable as starter cultures. The fermented camel milk microbiota was dominated either...... by Lactobacillales or by Enterobacteriaceae, depending on incubation temperature and the provider of the milk. Strains of species with a potential use as starter cultures i.e., Lactococcus lactis, Lactobacillus plantarum, and Pediococcus acidilactici, were isolated. Fast acidifiers of camel milk have been isolated...

  12. Preservative effect of various indigenous plants on fermented milk ...

    African Journals Online (AJOL)

    SARAH

    2014-01-31

    Jan 31, 2014 ... Verbenaceae*. Shrub stem. Applied to milk gourd before milk fermentation. Olorien ... powder using an electric grinder (model M10R Japan) and stored until ... measurement cell of a compact pH meter (Horiba B-. 212) and pH ...

  13. The changes of proteins fractions shares in milk and fermented milk drinks.

    Science.gov (United States)

    Bonczar, Genowefa; Walczycka, Maria; Duda, Iwona

    2016-01-01

    The aim of this research was to observe the changes which take place in the electrophoretic picture of milk proteins after pasteurisation and inoculation with different starter cultures (both traditional and probiotic). After incubation, the yoghurt, kefir, acidified milk, fermented Bifidobacterium bifidum drink and Lactobacillus acidophillus drink were chilled for 14 days to observe the changes which occurred. The research materials were raw and pasteurised milk, as well as fermented milk- based drinks. The raw milk used for research came from Polish Holstein-Fresian black and white cows. The milk was sampled 3 times and divided into 5 parts, each of which was pasteurised at 95°C for 10 min and then cooled for inoculation: yoghurt to 45°C, kefir and acidified milk to 22°C and drinks with Bifidobacterium bifidum and Lactobacillus acidophillus to 38°C. Milk was inoculated with lyophilised, direct vat starter cultures, in an amount equal to 2% of the working starter. For the production of fermented drinks, the subsequent starters were applied: "YC-180" Christian Hansen for yoghurt, "D" Biolacta-Texel-Rhodia for kefir, CH-N--11 Christian Hansen for acidified milk, starter by Christian Hansen for the probiotic Bifidobacterium bifidum milk, starter by Biolacta-Texel-Rhodia for the probiotic Lactobacillus acidophillus milk. The analyses were conducted in raw, pasteurised and freshly fermented milk as well as in milk drinks stored for 14 days. The total solid content was estimated by the drying method; the fat content by the Gerber method; the lactose content by the Bertrand method; the protein content by the Kjeldahl method with Buchi apparatus; the density of milk was measured with lactodensimeter; acidity with a pH-meter; and potential acidity by Soxhlet-Henkl method (AOAC, 1990). The electrophoretic separation of proteins in raw and pasteurised milk, as well as in freshly produced milk drinks and those stored for 14 days, was performed with SDS-PAGE (on

  14. Dominant lactic acid bacteria and their technological properties isolated from the Himalayan ethnic fermented milk products.

    Science.gov (United States)

    Dewan, Sailendra; Tamang, Jyoti Prakash

    2007-10-01

    Ethnic people of the Himalayan regions of India, Nepal, Bhutan and China consume a variety of indigenous fermented milk products made from cows milk as well as yaks milk. These lesser-known ethnic fermented foods are dahi, mohi, chhurpi, somar, philu and shyow. The population of lactic acid bacteria (LAB) ranged from 10(7) to 10(8) cfu/g in these Himalayan milk products. A total of 128 isolates of LAB were isolated from 58 samples of ethnic fermented milk products collected from different places of India, Nepal and Bhutan. Based on phenotypic characterization including API sugar test, the dominant lactic acid bacteria were identified as Lactobacillus bifermentans, Lactobacillus paracasei subsp. pseudoplantarum, Lactobacillus kefir, Lactobacillus hilgardii, Lactobacillus alimentarius, Lactobacillus paracasei subsp. paracasei, Lactobacillus plantarum, Lactococcus lactis subsp. lactis, Lactococcus lactis subsp. cremoris and Enterococcus faecium. LAB produced a wide spectrum of enzymes and showed high galactosidase, leucine-arylamidase and phosphatase activities. They showed antagonistic properties against selected Gram-negative bacteria. None of the strains produced bacteriocin and biogenic amines under the test conditions used. Most strains of LAB coagulated skim milk with a moderate drop in pH. Some strains of LAB showed a high degree of hydrophobicity, suggesting these strains may have useful adhesive potential. This paper is the first report on functional lactic acid bacterial composition in some lesser-known ethnic fermented milk products of the Himalayas.

  15. Antioxidative properties of milk protein preparations fermented by Polish strains of Lactobacillus helveticus.

    Science.gov (United States)

    Skrzypczak, Katarzyna W; Gustaw, Waldemar Z; Jabłońska-Ryś, Ewa D; Michalak-Majewska, Monika; Sławińska, Aneta; Radzki, Wojciech P; Gustaw, Klaudia M; Waśko, Adam D

    2017-01-01

    (Stable Micro Systems, Godalming, UK). The results suggest that the antioxidant activity of fermented milk protein preparations depended on the type of milk protein preparation and was also related to the strain that conducted the fermentation process. The process of caseinoglycomacropeptide (CGMP) fermentation by DSMZ 20075, T105 and 141 signifi- cantly (p fermented by L. helveticus T105 (64.82 ±0.013%), while in the case of α-lactoalbumin (α-la), the strongest free radical scavenging activity (66.67 ±0.020%) was noted for unfermented samples (control). The greatest increase in DPPH scavenging activity (% of inhibition) was noted for fermented SMP solutions. The highest values of the parameter measured were recorded for SMP fermented by the reference strain (85.98 ±0.009%) and T80 (81.66 ±0.013%). Strain T105 demonstrated the most desirable properties with respect to milk acidifying dynamic and texture properties of fermented skim milk products, while the reference strain (L. helveticus DSMZ 20075) and L. helveticus T80 seem to be more desirable in terms of the possibility of obtaining fermented protein preparations with the best antioxidant properties. The Polish strains analyzed here might find application in dairy products and also in developing functional food products. Furthermore, the preparations of milk protein that were fermented by the strains being tested may be a natural source dietary antioxidants.

  16. Characterization of probiotic bacteria involved in fermented milk processing enriched with folic acid.

    Science.gov (United States)

    Wu, Zhen; Wu, Jing; Cao, Pei; Jin, Yifeng; Pan, Daodong; Zeng, Xiaoqun; Guo, Yuxing

    2017-06-01

    Yogurt products fermented with probiotic bacteria are a consumer trend and a challenge for functional food development. So far, limited research has focused on the behavior of the various probiotic strains used in milk fermentation. In the present study, we characterized folic acid production and the sensory and textural characteristics of yogurt products fermented with probiotic bacteria. Yogurt fermented with Lactobacillus plantarum had improved nutrient content and sensory and textural characteristics, but the presence of L. plantarum significantly impaired the growth and survival of Lactobacillus delbrueckii ssp. bulgaricus during refrigerated storage. Overall, L. plantarum was a good candidate for probiotic yogurt fermentation; further studies are needed to understand the major metabolite path of lactic acid bacteria in complex fermentation. Copyright © 2017 American Dairy Science Association. Published by Elsevier Inc. All rights reserved.

  17. The Experience of Using Fermented Milk Formula Supplemented with B. lactis (BB12 in Infant Nutrition

    Directory of Open Access Journals (Sweden)

    N. Ye. Sannikova

    2016-01-01

    Full Text Available It’s generally known that early switching over to formula feeding leads to a number of long-term problems associated with functional disorders of the immature gastrointestinal tract and intestinal microbiota. Despite the ongoing process of compositional improvement of baby formula realized by manufacturers, it is not always possible to find the proper formula included basic functional ingredients. We have evaluated the efficacy of fermented milk formula for infants and studied its effect on the composition and formation of intestinal microbiota. The study included children under the age of 4 months being formula-fed by the studied fermented milk formula. The control group included children receiving standard infant milk formula. While taking fermented milk formula, the reduction in the incidence of intestinal colic, and normalization of defecation are stated in all children with functional disorders of the gastrointestinal tract. It is shown that feeding by fermented milk formula leads to elimination of imbalances in intestinal microbiota (the ratio of opportunistic and bifido-/lactoflora, and helps to improve the concentration of secretory IgA in the feces.

  18. Immunomodulation properties of multi-species fermented milks.

    Science.gov (United States)

    Foligné, Benoît; Parayre, Sandrine; Cheddani, Redouane; Famelart, Marie-Hélène; Madec, Marie-Noëlle; Plé, Coline; Breton, Jérôme; Dewulf, Joëlle; Jan, Gwénaël; Deutsch, Stéphanie-Marie

    2016-02-01

    Dairy propionibacteria (PAB) are used as a ripening starter in combination with Lactic acid bacteria (LAB) for dairy products such as Swiss-type cheese. LAB and PAB have also been studied for their probiotic properties but little is still known about their individual and/or synergistic beneficial effects within dairy matrices. In the context of a rising incidence of Inflammatory Bowel Diseases, it has become crucial to evaluate the immunomodulatory potential of bacteria ingested in large numbers via dairy products. We therefore selected different strains and combinations of technological LAB and PAB. We determined their immunomodulatory potential by IL-10 and IL-12 induction, in human peripheral blood mononuclear cells, on either single or mixed cultures, grown on laboratory medium or directly in milk. Milk was fermented with selected anti-inflammatory strains of LAB or PAB/LAB mixed cultures and the resulting bacterial fractions were also evaluated for these properties, together with starter viability and optimum technological aspects. The most promising fermented milks were evaluated in the context of TNBS- or DSS-induced colitis in mice. The improvement in inflammatory parameters evidenced an alleviation of colitis symptoms as a result of fermented milk consumption. This effect was clearly strain-dependent and modulated by growth within a fermented dairy product. These findings offer new tools and perspectives for the development of immunomodulatory fermented dairy products for targeted populations. Copyright © 2015 Elsevier Ltd. All rights reserved.

  19. Development of a goat fermented milk with probiotics starter culture

    Directory of Open Access Journals (Sweden)

    Aldo Hernández-Monzón

    2016-07-01

    Full Text Available The goat milk for their multiple properties nutraceutical and for the high yield of their derived products, it represents an interesting commercial alternative for the elaboration of special fermented milk. At the present time the probiotics starter culture for their proven properties are used thoroughly in the elaboration of fermented milk. Keeping in mind these antecedents this work had as objective to develop a fermented milk of goat with characteristic probiotics, good acceptability and appropriate shelf life using the starter culture Lactobacillus casei, Lactobacillus acidophilus jointly with the starter culture of the yogurt. It was carried out a design of experiment of response surface (22 with the independent variables, starter culture dose (1.5 to 2.5% and the relationship of starter culture of yogurt: probiotics starter culture 1:3 at 1:5. As variable answers they took: the viability, the acidity and the sensorial indicators. The formulation selected with the best characteristics was conserved to temperature of 4 oC for the evaluation of the storage life. The best formulation was the 2% starter culture with a relationship of 1:4. The fermented milk was evaluated of “I like” and its viability was above the therapeutic minimum until the 21 days (log (UFC/ml of 8.8 at 7.0.

  20. Characterization of angiotensin-converting enzyme inhibitory activity of fermented milk produced by Lactobacillus helveticus.

    Science.gov (United States)

    Chen, Yongfu; Li, Changkun; Xue, Jiangang; Kwok, Lai-yu; Yang, Jie; Zhang, Heping; Menghe, Bilige

    2015-08-01

    Hypertension affects up to 30% of the adult population in most countries. It is a known risk factor for cardiovascular diseases, including coronary heart disease, peripheral artery disease, and stroke. Owing to the increased health awareness of consumers, the application of angiotensin-converting enzyme (ACE)-inhibitory peptides produced by Lactobacillushelveticus to prevent or control high blood pressure has drawn wide attention. A total of 59 L. helveticus strains were isolated from traditional fermented dairy products and the ACE-inhibitory activity of the fermented milks produced with the isolated microorganisms was assayed. The ACE-inhibitory activity of 38 L. helveticus strains was more than 50%, and 3 strains (IMAU80872, IMAU80852, and IMAU80851) expressing the highest ACE-inhibitory activity were selected for further studies. Particularly, the gastrointestinal protease tolerance and thermostability of the ACE-inhibitory activity in the fermented milks were assessed. Based on these 2 criteria, IMAU80872 was found to be superior over the other 2 strains. Furthermore, IMAU80872 exhibited a high in vitro ACE-inhibitory activity at the following fermentation conditions: fermentation temperature at 40°C, inoculation concentration of 1×10(6) cfu/mL, and fermentation for 18h. Finally, by using ultra-performance liquid chromatography coupled with electrospray ionization quadrupole time-of-flight tandem mass spectrometry analysis, we observed changes of the metabolome along the milk fermentation process of IMAU80872. Furthermore, 6 peptides were identified, which might have ACE-inhibitory activity. In conclusion, we identified a novel ACE-inhibitory L. helveticus strain suitable for the production of fermented milk or other functional dairy products. Copyright © 2015 American Dairy Science Association. Published by Elsevier Inc. All rights reserved.

  1. Characterization of typical Tunisian fermented milk, rayeb | Samet ...

    African Journals Online (AJOL)

    Traditional Tunisian fermented milk, rayeb, was produced according to the traditional method. Physicochemical, microstructural, microbiological characteristics and major aromatic compounds evaluation were studied. The results show a decrease in lactose content and pH value and an increase in lactic acid during ...

  2. The Bacteria Quality Of The Indigenously Fermented Milk Product ...

    African Journals Online (AJOL)

    Fifty samples of 'nono', a fermented milk product akin to yoghurt, were carefully collected from three markets in Maiduguri municipality, and were examined for the presence of pathogenic bacteria. Twenty-eight percent of the samples were found to be contaminated with aciduric pathogenic bacteria that may cause ...

  3. Identification and Characterization of Bioactive Peptides of Fermented Goat Milk as a Sources of Antioxidant as a Therapeutic Natural Product

    Science.gov (United States)

    Mahdi, Chanif; Untari, Handayu; Cendrakasih Padaga, Masdiana

    2018-01-01

    The increasing of functional food is rising in line with public awareness for healthy food consumption. Provision of functional food source is developed through enhanced bioactive that has a regulatory function for body. Bioactive peptides in milk is known have variety of beneficial function of the body such as immunomodulator, immunostimulatory, anti-hypertension, anti-hyper cholesterol, as well as a variety of other beneficial function. The aim of this study is to obtain fermentation methods to product functional dairy product contain bioactive peptides and beneficial of fermented goat milk. The result of this study showed that goat milk fermented using 3 % commercial starter able to produce the best yoghurt than using local yoghurt starter. Analysis of protein content showed that the fermentation processing increased the amount of protein in goat milk sample. Using SDS-PAGE showed that the breakdown of protein into fraction of fermented goat milk greater than unfermented goat milk. The result of fractional protein was analyzed by LC MS/MS and showed that there were three kind bioactive sequences of bioactive peptides. Each of which consist of 16 amino acids that safely protected from gastrointestinal animal model that fed by dietary treatment of hypercholesterolemia.

  4. Therapeutic effect of Streptococcus thermophilus CRL 1190-fermented milk on chronic gastritis.

    Science.gov (United States)

    Rodríguez, Cecilia; Medici, Marta; Mozzi, Fernanda; Font de Valdez, Graciela

    2010-04-07

    To investigate the potential therapeutic effect of exopolysaccharide (EPS)-producing Streptococcus thermophilus (S. thermophilus) CRL 1190 fermented milk on chronic gastritis in Balb/c mice. Balb/c mice were fed with the fermented milk for 7 d after inducing gastritis with acetyl-salicylic acid (ASA, 400 mg/kg body weight per day for 10 d). Omeprazole was included in this study as a positive therapeutic control. The gastric inflammatory activity was evaluated from gastric histology and inflammation score, number of interleukin-10 (IL-10), interferon-gamma (INFgamma) and tumor necrosis factor-alpha (TNF-alpha) cytokine-producing cells in the gastric mucosa, and thickness of the mucus layer. Animals receiving treatment with the EPS-producing S. thermophilus CRL 1190 fermented milk showed a conserved gastric mucosa structure similar to that of healthy animals. Inflammation scores of the fermented milk-treated mice were lower than those of mice in the gastritis group (0.2 + or - 0.03 vs 2.0 + or - 0.6, P mucus gel layer (2.2 + or - 0.6 vs 1.0 + or - 0.3; 5.1 + or - 0.8 vs 1.5 + or - 0.4 in the corpus and antrum mucosa, respectively, P milk suspension of the purified EPS from S. thermophilus CRL1190 was also effective as therapy for gastritis. This study suggests that fermented milk with S. thermophilus CRL 1190 and/or its EPS could be used in novel functional foods as an alternative natural therapy for chronic gastritis induced by ASA.

  5. Movements of dams milked for fermented horse milk production in Mongolia.

    Science.gov (United States)

    Bat-Oyun, Tserenpurev; Ito, Takehiko Y; Purevdorj, Yadamjav; Shinoda, Masato; Ishii, Satomi; Buho, Hoshino; Morinaga, Yuki

    2018-01-01

    Airag, (Fermented horse milk) is a traditional milk product in Mongolia. Herders separate foals from their dams and tie them at a milking site during the daytime to produce airag. To evaluate the effects of horse management on the movement of dams, we tracked three dams in a herd in camp 1 during summer and camp 2 during autumn of 2013 and analyzed their movements during the milking (daytime) and non-milking (nighttime) periods in an area famous for its high-quality airag. Dams were gathered every 1.7 ± 0.0 h between 07.46 and 15.47 hours at the milking sites and milked 4.6 ± 0.2 times/day during the study period (86 days). Daily cumulative and maximum linear distances from the milking sites were longer (P airag production and sustainable pasture use, our results provide insights useful for evaluating the effects of milking management on vegetation and soil in those pastures, for selecting the appropriate milking times and frequency, and for choosing the right timing to shift milking sites. © 2017 Japanese Society of Animal Science.

  6. Letters: Milk and Mortality : Study used wrong assumption about galactose content of fermented dairy products

    NARCIS (Netherlands)

    Hettinga, K.A.

    2014-01-01

    Michaëlsson and colleagues’ proposed mechanism for the effect of milk intake on the risk of mortality and fractures is based on the assumption that fermented dairy products (which had the opposite effects to those of non-fermented milk) are free of galactose.1 For most fermented dairy products,

  7. Optimization of culture conditions for gamma-aminobutyric acid production in fermented adzuki bean milk

    Directory of Open Access Journals (Sweden)

    Hung Yi Song

    2018-01-01

    Full Text Available γ-Aminobutyric acid (GABA, a nonprotein amino acid, is widely distributed in nature and fulfills several physiological functions. In this study, various lactic acid strains commonly used to produce fermented milk products were inoculated into adzuki bean milk for producing GABA. The high GABA producing strain was selected in further experiment to improve the GABA production utilizing culture medium optimization. The results demonstrated that adzuki bean milk inoculated with Lactobacillus rhamnosus GG increased GABA content from 0.05 mg/mL to 0.44 mg/mL after 36 hours of fermentation, which showed the greatest elevation in this study. Furthermore, the optimal cultural condition to adzuki bean milk inoculated with L. rhamnosus GG to improve the GABA content was performed using response surface methodology. The results showed that GABA content was dependent on the addition of galactose, monosodium glutamate, and pyridoxine with which the increasing ratios of GABA were 23–38%, 24–68%, and 8–36%, respectively. The optimal culture condition for GABA production of adzuki bean milk was found at the content of 1.44% galactose, 2.27% monosodium glutamate, and 0.20% pyridoxine. Under the optimal cultural condition, the amount of GABA produced in the fermented adzuki bean milk was 1.12 mg/mL, which was 22.4-fold higher than that of the unfermented adzuki bean milk (0.05 mg/100 mL. The results suggested that the optimized cultural condition of adzuki bean milk inoculated with L. rhamnosus GG can increase GABA content for consumers as a daily supplement as suggested.

  8. Fermentation Results in Quantitative Changes in Milk-Derived Exosomes and Different Effects on Cell Growth and Survival.

    Science.gov (United States)

    Yu, Siran; Zhao, Zhehao; Sun, Liming; Li, Ping

    2017-02-15

    The discovery of microRNAs encapsulated in milk-derived exosomes has revealed stability under extreme conditions reflecting the protection of membranes. We attempted to determine the variations in nanoparticles derived from milk after fermentation, and provide evidence to determine the effects of these exosomes on cells with potential bioactivity. Using scanning electron microscopy and dynamic light scattering, we compared the morphology and particle size distribution of exosomes from yogurt fermented with three different combinations of strains with those from raw milk. The protein content of the exosome was significantly reduced in fermented milk. The cycle threshold showed that the expression of miR-29b and miR-21 was relatively high in raw milk, indicating a loss of microRNA after fermentation. Milk-derived exosomes could promote cell growth and activate the mitogen-activated protein kinase pathway. These findings demonstrated biological functions in milk exosomes and provided new insight into the nutrient composition of dairy products.

  9. [Scientific evidence about the role of yogurt and other fermented milks in the healthy diet for the Spanish population].

    Science.gov (United States)

    Moreno Aznar, Luis A; Cervera Ral, Pilar; Ortega Anta, Rosa M; Díaz Martín, Juan José; Baladia, Eduard; Basulto, Julio; Bel Serrat, Silvia; Iglesia Altaba, Iris; López-Sobaler, Ana M; Manera, María; Rodríguez Rodríguez, Elena; Santaliestra Pasías, Alba M; Babio, Nancy; Salas-Salvadó, Jordi

    2013-11-01

    Milk products contain proteins of high biologic value and digestibility; they also contain fat, carbohydrates, vitamins and minerals, specially calcium and phosphorus. Diversification of milk products consumption allows a high consumptiom of the above mentioned products, optimizing nutrient intake. In Spain, food consumption of milk products lower than the recommended amounts was observed in 20 to 40 % of the children and 30 to 45 % of the adults. Milk products represent 44 to 70 % of calcium intake in the Spanish population. Milk products consumption is positively associated with a high bone mineral density. More than 35 % of children and adults in Spain had calcium intakes below the national recommendations. Yogur contains less lactose than regular milk and fermenting milk bacteries express functioning lactase. Yogur intake is recommended to improve lactose digestion in individuals having lactose maldigestion. It seems reasonable to recommend yogur to improve calcium absorption, at least in post-menopausal women, and also for decreasing incidence and duration of infectious gastrointestinal disorders in children. Fermented milk products consumption, before, during and after medical eradication of Helicobacter Pylori, increases 5 to 10 % the effect of the specific drug therapy. Its consumption before, during and after antibiotic treatment, could also reduce the risk of diarrhea associated with the use of the above mentioned drugs. The Spanish Federation of Nutrition, Feeding and Dietetic Societies (FESNAD) recommend the following consumption of milk and milk products: Adults, 2-3 portions/day; school-age children, 2-3 portions/day; adolescents, 3-4 portions/day; pregnant and lactating women and during menopause, 3-4 portions/day; elderly, 2-4 portions/day. Considering yogur and fermented milk consumption show some advantages when compared with other milk products, we can recommend yogur within a daily and varied consumption of milk products. Copyright AULA MEDICA

  10. The effect of fermentation temperature on the functional dairy product quality

    Directory of Open Access Journals (Sweden)

    Kanurić Katarina G.

    2011-01-01

    Full Text Available The aim of this study was to examine the possibility of fermented dairy beverage production by the application of kombucha cultivated on thyme tea in combination with a probiotic starter and to evaluate the quality of the new functional product. Fermented dairy beverages are produced from milk with 1.6% milk fat at three fermentation temperatures: 37°C, 40ºC and 43ºC.Chemical quality, rheological properties and products of added starter cultures metabolism were determined in the fermented dairy beverages after production and after10 days of storage. Produced fermented dairy beverages have reduced milk fat content and good textural characteristics. Besides the highly valuable milk components, they contain numerous compounds which have pronounced therapeutic properties. These products could be used as functional food in the diet of different populations for health improvement.

  11. FERMENTABILITY AND RHEOLOGICAL PROPERTIES OF LACTOPEROXIDASE ACTIVATED BUFFALO MILK YOGHURT

    Directory of Open Access Journals (Sweden)

    Aijaz H. Soomro

    2012-12-01

    Full Text Available Present study was planned to produce and evaluate the coagulum from buffalo milk preserved with the activation of its lactoperoxidase system (LPO-system. A total of 10 trials were conducted and in each trial milk base was equally divided into three parts, two of which were treated with 20 mg/L (A and 30 mg/L (B solution of Sodium thiocyanate + Hydrogen peroxide and third part was kept as control (C. All the samples were analyzed for fermentability trend, pH, acidity, viscosity, specific gravity, syneresis and organoleptic properties. The decreasing trend in pH during fermentation period was comparatively slow in LPO-system activated milk A and B (4h and 5h as compared to control yoghurt (3h. The titratable acidity (% lactic acid of A, B and C yoghurt was 0.86±0.022, 0.85±0.025 and 0.89±0.024, respectively. The viscosity and specific gravity of control yoghurt was significantly (P0.05 were observed in the total solids, fat, ash, lactose and protein contents among the control, A and B yoghurt. Two week stored samples of control yoghurt received lower sensory score for appearance, flavor, body/texture and overall acceptability as compared to fresh control yoghurt. Simultaneously, LPO-system treated A and B yoghurt received high score during storage period than the control yoghurt.

  12. Probiotic fermented almond “milk” as an alternative to cow-milk yoghurt

    Directory of Open Access Journals (Sweden)

    Neus Bernat

    2015-10-01

    Full Text Available Probiotics in almond-based matrices were considered as a means of obtaining fermented products which would cover both the current demand for health-promoting foods and for alternatives to standard yoghurts. Firstly, the combined effect of high pressure homogenisation (HPH and heat treatment on the physical stability of almond “milk” was studied. The beverage was homogenised by applying 62, 103 and 172 MPa (MF1, MF2 and MF3 respectively; MF3 was also combined with two different heat treatments (85 ºC-30 min (LH and 121 ºC-15 min (HH. Both microstructure and colloidal stability were analysed in all the processed samples to select the most suitable treatment with which to obtain a stable product. The selected almond milk was then fermented with probiotic Lactobacillus reuteri and Streptococcus thermophilus and the final product was characterised throughout cold storage time (28 days as to pH, acidity, serum retention and starter viability. A sensory evaluation and probiotic survival to in vitro digestion was also conducted. The results showed that the physical and structural almond-milk properties were affected by both HPH and heat treatments, obtaining the greatest stability in MF3-LH samples. The fermented milk permitted probiotic survivals above the level suggested as minimum for ensuring health benefits during the entire controlled time and, hence, can be considered as a functional food. No differences in the sensory acceptability of the product were found between 1 and 28 storage days. Therefore, a new, functional, fermented product was developed, which was suitable for targeted groups, such as the lactose-intolerant and cow-milk-protein allergic populations.

  13. Development of Antioxidant Activity during Milk Fermentation by Wild Isolates of Lactobacillus helveticus

    Directory of Open Access Journals (Sweden)

    Aazam Namdari

    2016-07-01

    Full Text Available Background and Objective: Oxidative stress, due to free radicals, brings injury to the body by attacking large molecules and cell organs, and is the main reason of many diseases. Fermentation of foods containing large amount of proteins such as milk by special species of lactic acid bacteria is a potential way in enhancement of the antioxidative activity of foods. This study aimed at evaluating non-common starter species isolates of Lactobacillus helveticus for their capability to produce fermented milk enriched in antioxidant peptides.Materials and Methods: Reconstituted skim milk (11% was inoculated with 7 wild isolates of Lactobacillus helveticus, and after 24 h fermentation at 37ºC, the samples were kept 4ºC and for 14 days. Viable cell number, acidification and proteolysis degree in the milk fermented by each isolate were assessed in 1, 7 and 14 days. Development of antioxidant activity was measured using DPPH and ABTS●+ radial scavenging activities during the storage period.Results and Conclusion: Though some slight strain-dependent differences were observed in growth, acidification and proteolysis, all the samples showed considerably strong antioxidant activity (at least 62.32±3.66% and 57.64±1.42% measured using DPPH and ABTS●+ radicals, respectively through the whole storage period. In vitro simulated gastrointestinal digestion indicated that DPPH radical-scavenging activity of the antioxidative peptidic supernatants was not affected significantly by consecutive pepsin-pancreatin hydrolysis in most of the samples. These evidences support Lactobacillus helveticus as a promising functional culture able to promote health benefits in dairy-based functional foods.Conflict of interest: The authors declare that there is no conflict of interest.

  14. Production and chemical composition of two dehydrated fermented dairy products based on cow or goat milk.

    Science.gov (United States)

    Moreno-Fernández, Jorge; Díaz-Castro, Javier; Alférez, Maria J M; Hijano, Silvia; Nestares, Teresa; López-Aliaga, Inmaculada

    2016-02-01

    The aim of this study was to identify the differences between the main macro and micronutrients including proteins, fat, minerals and vitamins in cow and goat dehydrated fermented milks. Fermented goat milk had higher protein and lower ash content. All amino acids (except for Ala), were higher in fermented goat milk than in fermented cow milk. Except for the values of C11:0, C13:0, C16:0, C18:0, C20:5, C22:5 and the total quantity of saturated and monounsaturated fatty acids, all the other fatty acid studied were significantly different in both fermented milks. Ca, Mg, Zn, Fe, Cu and Se were higher in fermented goat milk. Fermented goat milk had lower amounts of folic acid, vitamin E and C, and higher values of vitamin A, D3, B6 and B12. The current study demonstrates the better nutritional characteristics of fermented goat milk, suggesting a potential role of this dairy product as a high nutritional value food.

  15. Angiotensin-converting enzyme inhibitory activity of Lactobacillus helveticus strains from traditional fermented dairy foods and antihypertensive effect of fermented milk of strain H9.

    Science.gov (United States)

    Chen, Yongfu; Liu, Wenjun; Xue, Jiangang; Yang, Jie; Chen, Xia; Shao, Yuyu; Kwok, Lai-yu; Bilige, Menghe; Mang, Lai; Zhang, Heping

    2014-11-01

    Hypertension is a major global health issue which elevates the risk of a large world population to chronic life-threatening diseases. The inhibition of angiotensin-converting enzyme (ACE) is an effective target to manage essential hypertension. In this study, the fermentation properties (titratable acidity, free amino nitrogen, and fermentation time) and ACE-inhibitory (ACEI) activity of fermented milks produced by 259 Lactobacillus helveticus strains previously isolated from traditional Chinese and Mongolian fermented foods were determined. Among them, 37 strains had an ACEI activity of over 50%. The concentrations of the antihypertensive peptides, Ile-Pro-Pro and Val-Pro-Pro, were further determined by ultra performance liquid chromatography with quadrupole-time-of-flight mass spectrometry. The change of ACEI activity of the fermented milks of 3 strains exhibiting the highest ACEI activity upon gastrointestinal protease treatment was assayed. Fermented milks produced by strain H9 (IMAU60208) had the highest in vitro ACEI activity (86.4 ± 1.5%), relatively short fermentation time (7.5 h), and detectable Val-Pro-Pro (2.409 ± 0.229 µM) and Ile-Pro-Pro (1.612 ± 0.114 µM) concentrations. Compared with the control, a single oral dose of H9-fermented milk significantly attenuated the systolic, diastolic, and mean blood pressure of spontaneously hypertensive rats (SHR) by 15 to 18 mmHg during the 6 to 12 h after treatment. The long-term daily H9-fermented milk intake over 7 wk exerted significant antihypertensive effect to SHR, but not normotensive rats, and the systolic and diastolic blood pressure were significantly lower, by 12 and 10 mmHg, respectively, compared with the control receiving saline. The feeding of H9-fermented milk to SHR resulted in a significantly higher weight gain at wk 7 compared with groups receiving saline, commercial yogurt, and captopril. Our study identified a novel probiotic L. helveticus strain originated from kurut sampled from Tibet

  16. Estimation of the antioxidant activity of the commercially available fermented milks.

    Science.gov (United States)

    Najgebauer-Lejko, Dorota; Sady, Marek

    2015-01-01

    Free radicals are connected with the increased risk of certain diseases, especially cancers. There is some scientific evidence that antioxidant-rich diet may inhibit the negative impact of free radicals. The aim of the present study was to analyse the antioxidant capacity of the selected commercial natural and flavoured fermented milks offered in Poland, derived from different producers. The following commercially available natural fermented milks: 12 yoghurts, 12 kefirs, 2 butter milks, 2 cultured milks, Turkish yoghurt drink (ayran) and the following flavoured fermented milks: 22 yoghurts, 2 acidophillus milks, 2 kefirs, butter milk and vegetable flavoured fermented milk were analysed for their antioxidant potential. The antioxidant capacity was assessed, in two replicates and twice for each product, by means of ferric reducing antioxidant power (FRAP) and DPPH radical scavenging ability (expressed as ARP - anti radical power) methods. Among all analysed plain products, yoghurts and kefirs were characterised by the highest antioxidant activity. The presence of probiotic Lactobacillus casei strains in the product positively affected both FRAP and ARP values. Antioxidant capacity of the flavoured fermented milks was primarily affected by the type and quality (e.g. fruit concentration) of the added flavouring preparation. The most valuable regarding the estimated parameters were chocolate, coffee, grapefruit with green tea extract as well as bilberry, forest fruits, strawberry and cherry with blackcurrant fillings. Protein content, inclusion of probiotic microflora as well as type and quality of flavouring preparations are the main factors affecting antioxidant properties of fermented milks.

  17. Fermentation and storage of probiotic yoghurt from goat’s milk

    OpenAIRE

    Rajka Božanić; Irena Rogelj; Ljubica Tratnik

    2002-01-01

    Cow’s and goat’s milk supplemented with inulin were fermented withABT4 culture. The population growth of Streptococcus thermophilus,Lactobacillus acidophilus and Bifidobacterium ssp. in plain and inulinsupplemented goat’s milk during fermentation was evaluated. The survival of strains during 28 d of storage was followed in comparison with that of cow’s milk. The time required to reach the desired pH of 4.6 during fermentation was 6 h for both types of milk. At that time the proportion of viab...

  18. Kivuguto traditional fermented milk and the dairy industry in Rwanda. A review

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    Karenzi, E.

    2013-01-01

    Full Text Available Traditional methods of fermenting milk involve the use of indigenous microorganisms, leading to the production of a variety of tastes in fermented milk products. Kivuguto is a fermented milk product, which is popular in Rwanda. Kivuguto is produced by traditional spontaneous acidification of raw milk by a microflora present both on utensils and containers used for milk preservation and in the near environment of cattle. Thus, this method does not allow the shelf stability of the product. Faced to such a situation, modern dairies now produce fermented milk and other dairy products using exotic strains. The main objectives of this paper are firstly, to provide documentation on the traditional production of kivuguto, as well as its by-products, and secondly, to describe the current situation of the dairy industry in Rwanda.

  19. Effect of probiotic and storage time of thiamine and riboflavin content in the milk drinks fermented by Lactobacillus casei KNE-1.

    Science.gov (United States)

    Drywień, Małgorzata; Frąckiewicz, Joanna; Górnicka, Magdalena; Gadek, Joanna; Jałosińska, Małgorzata

    2015-01-01

    Fermented milk drinks are unique products due to content of Lactobacillus and Bifidobacterium that are recognized as probiotics. They are a natural component of the colon microbiota as well as commonly used probiotics in functional food. The effects of the storage time and prebiotic type (inuline or oligofructose) were studied in banana-milk drink after fermentation by Lactobacillus casei KNE-1 on the thiamine and riboflavin concentrations. The material for the study was fermented fruit milk drinks: banana-milk prepared in laboratory conditions and fruit milk drinks purchased in a local shop, as a comparative material. The thiamine was determined by thiochrome method and the riboflavin was determined by fluorometric method. The storage time after the end of the fermentation process did not increase the content of thiamine and riboflavin in fermented banana-milk drink more than the output level. The addition of oligofructose significantly affected the synthesis of thiamine by Lactobacillus casei KNE-1 irrespectively of the storage time. The storage time but not the type of prebiotic affected the riboflavin concentration. Taking into account the highest content of both vitamins, the banana-milk drink fermented by Lactobacillus casei KNE-1 should be consumed immediately or 24 days after fermentation. This information could be used by manufacturers for the planning of technological process. The content of thiamine and riboflavin in the fermented milk drinks is the result of the type of prebiotic, the individual bacterial strain properties as well as the storage time. These factors should be investigated to optimize the content of B vitamins in fermented milk drinks in the future.

  20. Separation of viable lactic acid bacteria from fermented milk

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    Tomohiko Nishino

    2018-04-01

    Full Text Available Probiotics are live microorganisms that provide health benefits to humans. Some lactic acid bacteria (LAB are probiotic organisms used in the production of fermented foods, such as yogurt, cheese, and pickles. Given their widespread consumption, it is important to understand the physiological state of LAB in foods such as yogurt. However, this analysis is complicated, as it is difficult to separate the LAB from milk components such as solid curds, which prevent cell separation by dilution or centrifugation. In this study, we successfully separated viable LAB from yogurt by density gradient centrifugation. The recovery rate was >90 %, and separation was performed until the stationary phase. Recovered cells were observable by microscopy, meaning that morphological changes and cell viability could be directly detected at the single-cell level. The results indicate that viable LAB can be easily purified from fermented milk. We expect that this method will be a useful tool for the analysis of various aspects of probiotic cells, including their enzyme activity and protein expression. Keywords: Food analysis, Microbiology

  1. The antioxidant activity of kombucha fermented milk products with stinging nettle and winter savory

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    Vitas Jasmina S.

    2013-01-01

    Full Text Available This paper investigates the antioxidant activity of fermented milk products obtained by kombucha fermentation. Two starter cultures were used as follows: starter obtained after kombucha fermentation on sweetened stinging nettle extract; as well as starter obtained after kombucha fermentation on sweetened winter savory extract. The starters were added to milk with 0.8, 1.6 and 2.8% milk fat. Fermentation was carried out at 37, 40 and 43oC and stopped when the pH reached 4.5. Antioxidant activity to hydroxyl and DPPH radicals was monitored using response surface methodology. Kombucha fermented milk products with stinging nettle (KSN and with winter savory (KWS showed the same antioxidant response to hydroxyl and different response to DPPH radicals. Synergetic effect of milk fat and fermentation temperature to antioxidant activity to hydroxyl radicals for both types of kombucha fermented milk products (KSN and KWS was established. Optimum processing conditions in term of antioxidant activity are: milk fat around 2.8% and process temperature around 41 and 43°C for KSN and KWS respectively.

  2. Thesis Abstract Fermented milk elaborated with Camellia sinensis.

    Science.gov (United States)

    Ribeiro, O A S; Silva, M I A; Boari, C A

    2016-05-13

    This study aimed to develop and to characterize fermented dairy beverage formulated with Camellia sinensis. The infusion was elaborated with the addiction of dehydrated leaves of C. sinensis in whey (1g/100g) which added in sweetened milk (10% sucrose w/w) coagulated by Streptococcus salivarius subspecies thermophilus and Lactobacillus delbrueckii subspecies bulgaricus in proportions of 10, 20, 30 and 40% (v/w). The control treatment consisted of yogurt added with sucrose (10% w/w). Analysis were performed to quantify dry mass, moisture, ash, protein, fat, sodium, acidity, total quantification of lactic acid bacteria, total antioxidant activity and viscosity at the initial time of production and at 15 and 30 days of storage. Chromatographic determination of volatile compounds and sensory tests of acceptance and consumption intention were conducted at the initial time of production. Dry matter content, moisture, ash and total count of lactic acid bacteria from fermented milk drink formulations were not significantly affected by the amount of infusion of C. sinensis. However, the content of protein, fat and sodium were significantly lower with the increase of the proportion of infusion incorporated into the product. Significant reduction in apparent viscosity occurs with the increase in the amount of infusion added. The total antioxidant activity of the formulations was significantly higher as higher were the amount of added infusion. The addition of infusion contributed to the diversification of volatile aroma and taste makers in the product. The formulation of fermented dairy drink with addition of 30% infusion C. sinensis was better evaluated in sensory tests, with greater acceptance and greater consumer intent of consumption.

  3. Decreased antibiotic susceptibility and enhanced probiotic production potential of goat milk fermented curd in comparison with cow and buffalo milk

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    Jyoti Lakhanpal

    2017-07-01

    Full Text Available The present study was carried out to characterize and compare the production potential and antibiotic susceptibility of probiotics isolated from goat, cow and buffalo milk. The probiotics isolated from milk fermented curd were compared with regard to their number, morphology, gram staining, motility, bile salt tolerance, pH-resistance, catalase activity, oxidase production and antibiotic resistance. We demonstrated that the probiotics isolated from milk fermented curd of all three species were gram positive, motile, catalase negative, and oxidase negative and were able to produce lactic acid. Further, we observed that buffalo milk is more potent in forming curd with the highest count of probiotics per ml (3.53 × 10!5 as compared to cow (5.8 × 10!6 and goat milk (7×10!7; moreover, goat milk bacterial isolates were more tolerant to acidic pH but were less bile-salt tolerant than cow milk. Also, probiotics isolated from goat milk curd were more resistant to antibiotics (resistant to 12 out of 15 screened antibiotics than those from cow and buffalo milk (resistant to 8-9 antibiotics. This report shows that goat milk fermented products possess the highest antibacterial potential and are highly acid-tolerant.

  4. Addition of grape pomace extract to probiotic fermented goat milk: the effect on phenolic content, probiotic viability and sensory acceptability.

    Science.gov (United States)

    Dos Santos, Karina Mo; de Oliveira, Isabel C; Lopes, Marcos Ac; Cruz, Ana Paula Gil; Buriti, Flávia Ca; Cabral, Lourdes M

    2017-03-01

    Grape pomace is a source of phenolic compounds, which are associated with health benefits in humans. Additionally, fermented dairy foods with probiotics can be good vehicles to deliver these bioactive compounds. The effects of the addition of grape pomace extract (GPE) on the total phenolic (TP) content, physico-chemical characteristics and viability of Lactobacillus acidophilus LA-5 or Lactobacillus rhamnosus HN001 in fermented goat milks prepared with grape juice were investigated. The TP concentration increased significantly in fermented milks with the addition of GPE. A protective effect of GPE on the viability of L. acidophilus was observed. However, after 14 days of storage, the populations of L. acidophilus were significantly lower when compared with those of L. rhamnosus, and only the last probiotic maintained its viability above 7 log CFU mL -1 throughout the period investigated. The sensory scores of flavor, color and overall acceptability of the fermented milk containing L. rhamnosus HN001 were significantly increased when GPE was added. The use of GPE might increase the functionality of probiotic fermented goat milk processed with L. rhamnosus HN001 and grape juice because grape polyphenols are known for their antioxidant properties and positive effect on the modulation of gut microbiota. © 2016 Society of Chemical Industry. © 2016 Society of Chemical Industry.

  5. Altering textural properties of fermented milk by using surface-engineered Lactococcus lactis.

    Science.gov (United States)

    Tarazanova, Mariya; Huppertz, Thom; Kok, Jan; Bachmann, Herwig

    2018-05-09

    Lactic acid bacteria are widely used for the fermentation of dairy products. While bacterial acidification rates, proteolytic activity and the production of exopolysaccharides are known to influence textural properties of fermented milk products, little is known about the role of the microbial surface on microbe-matrix interactions in dairy products. To investigate how alterations of the bacterial cell surface affect fermented milk properties, 25 isogenic Lactococcus lactis strains that differed with respect to surface charge, hydrophobicity, cell chaining, cell-clumping, attachment to milk proteins, pili expression and EPS production were used to produce fermented milk. We show that overexpression of pili increases surface hydrophobicity of various strains from 3-19% to 94-99%. A profound effect of different cell surface properties was an altered spatial distribution of the cells in the fermented product. Aggregated cells tightly fill the cavities of the protein matrix, while chaining cells seem to be localized randomly. A positive correlation was found between pili overexpression and viscosity and gel hardness of fermented milk. Gel hardness also positively correlated with clumping of cells in the fermented milk. Viscosity of fermented milk was also higher when it was produced with cells with a chaining phenotype or with cells that overexpress exopolysaccharides. Our results show that alteration of cell surface morphology affects textural parameters of fermented milk and cell localization in the product. This is indicative of a cell surface-dependent potential of bacterial cells as structure elements in fermented foods. © 2018 The Authors. Microbial Biotechnology published by John Wiley & Sons Ltd and Society for Applied Microbiology.

  6. The performance of probiotic fermented sheep milk and ice cream sheep milk in inhibiting enamel mineral loss.

    Science.gov (United States)

    Nadelman, P; Frazão, J V; Vieira, T I; Balthazar, C F; Andrade, M M; Alexandria, A K; Cruz, A G; Fonseca-Gonçalves, A; Maia, L C

    2017-07-01

    The study aimed to evaluate the effects of two different sheep milk-based food matrices - fermented sheep milk and ice cream - with added probiotic bacteria (Lactobacillus casei 431) on dental enamel subjected to an in vitro highly cariogenic challenge. Sixty enamel blocks were selected and randomly allocated into five treatment groups (n=12): conventional fermented sheep milk (CFSM), probiotic fermented sheep milk (PFSM), conventional sheep milk ice cream (CSMIC), probiotic sheep milk ice cream (PSMIC) and control using deionized water. The blocks were subjected to highly cariogenic pH cycling and the products were applied (5min), in a blinded way, once a day to simulate a daily use for 8 consecutive days. A microhardness test was performed before and after the treatment to estimate the percentage of microhardness surface loss (% SML). Scanning electronic microscopy (SEM) was performed to confirm the mineral loss. All groups had lost microhardness after the experiment. However, CFSM and PFSM exhibited the most positive findings when compared to the control in both ice creams. Scanning electron microscopy showed less mineral loss in CFSM and PFSM compared with CSMIC, PSMIC and control after the cariogenic challenge. Overall, fermented milk decreased mineral loss from enamel subjected to a highly cariogenic challenge, regardless of the presence of probiotics in their composition, which had a higher efficacy compared to ice cream. Copyright © 2017 Elsevier Ltd. All rights reserved.

  7. Fermentation optimization of goat milk with Lactobacillus acidophilus and Bifidobacterium bifidum by Box-Behnken design.

    Science.gov (United States)

    Shu, Guowei; Bao, Chunju; Chen, He; Wang, Changfeng; Yang, Hui

    2016-01-01

    Goat milk is only limited to the processing of goat milk powder and liquid milk, the products are mainly about milk powder and a few of them are made as milk tablet. Therefore, the study of probiotic goat milk will have great significance in the full use of goats and the development of the goat milk industry in China. The effect of fermentation temperature (35°C, 37°C, 39°C), strain ratio (1:1:1, 2:1:1, 3:1:1) and inoculum size (4%, 5%, 6%) on viable counts of L. acidophilus and B. bifidum, total bacteria and sensory value during fermentation process of L. acidophilus and B. bifidum goat yogurt (AB-goat yogurt) was investigated. The optimum fermentation conditions for AB-goat yogurt were: fermentation temperature 38°C, the strain ratio 2:1:1, inoculum size 6%. Under the optimum conditions, the viable counts of B. bifidum, L. acidophilus, total bacteria and sensory value reached (4.30 ±0.11)×107  cfu/mL, (1.39 ±0.09)×108  cfu/mL, (1.82±0.06)×109  cfu/mL and 7.90 ±0.14, respectively. The fermentation temperature, the strain ratio and inoculum size had a significant effect on the fermentation of AB-goat yogurt and these results are beneficial for developing AB-goat yogurt.

  8. Microbiological detection of probiotic microorganisms in fermented milk products

    Directory of Open Access Journals (Sweden)

    Radka Burdychová

    2007-01-01

    Full Text Available A number of health benefits have been claimed for probiotic bacteria such as Lactobacillus acidophilus, Bifidobacterium spp. and Lactobacillus rhamnosus. Because of the potential health benefits, these organisms are increasingly incorporated into dairy foods. However, to reach health benefits, the concentration of probiotics have to be 106 CFU/g of a product. For assessing of required probiotic bacteria quantity, it is important to have a working method for selective enumeration of these probiotic bacteria. Five bacteriological media were evaluated to assess their suitability to selectively enumerate Streptococcus thermophilus, Lactobacillus rhamnosus, Lactobacillus acidophilus and Bifidobacterium spp. Bacteriological media evaluated included Streptococcus thermophilus agar, pH modified MRS agar, MRS-vancomycine agar and BSM (Bifidus selective medium agar under different culture conditions.Seven selected fermented milk products with probiotic culture were analyzed for their bacterial populations using the described selective bacteriological media and culture conditions. All milk products contained probiotic microorganisms claimed to be present in declared quantity (106–107/g.

  9. Antioxidant Activity of Whey from Milk Fermented with Lactobacillus Species Isolated from Nigerian Fermented Foods

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    Ifeoma Korie

    2010-01-01

    Full Text Available Eight Lactobacillus isolates obtained from five indigenous fermented foods (ogi, ogi baba, wara, kunnu and ugba were investigated. Wara is a dairy-based food while the others are not dairy-based. The bacteria were isolated on MRS agar and purified by successive streaking on the same medium. The whey fraction of skimmed milk fermented with each isolate was assayed for radical scavenging effects using 2,2-diphenyl-1-picrylhydrazyl (DPPH radical. All the whey fractions showed radical scavenging activities. The five isolates with the highest activities were selected. On the basis of Gram stain reaction, cellular morphology, biochemical tests and carbohydrate utilization profiles they were identified as strains of Lactobacillus brevis, L. fermentum, L. plantarum, L. casei and L. delbrueckii. The antioxidant activities of whey fractions from 24-hour fermentations with the selected organisms were investigated using both radical scavenging effects and lipid peroxidation inhibitory activity. The radical scavenging activity was generally higher than the lipid peroxidation inhibition, except in the L. plantarum strain, which did not show any significant difference in both activities. The probiotic potential of the isolates was evaluated by pH and bile tolerance. None of the selected isolates showed any growth at pH=2.0 but L. casei and L. delbrueckii survived at this pH. Four of the five selected isolates were able to grow in 0.5 % dehydrated bile, with L. casei strain showing the highest level of growth, followed by L. delbrueckii. L. plantarum strain was not bile tolerant. The ability of L. casei and L. delbrueckii strains to survive at pH=2 and grow in the presence of bile indicates that the isolates may be able to colonize the gastrointestinal tract. The findings of this study indicate that Lactobacillus strains isolated from indigenous Nigerian fermented foods could be useful as starter cultures to provide antioxidants in food and that fermented milk

  10. Milk fermentation products of L. helveticus R389 activate calcineurin as a signal to promote gut mucosal immunity

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    Perdigón Gabriela

    2007-09-01

    at sites of infection. Conclusion The oral administration of the supernatant of milk fermented by L. helveticus R389 enhanced the gut mucosal immunity by improving the mechanisms that reinforce the epithelial and non-specific barriers and the gut functioning at sites of infection, with an improvement in the expression of the enzyme calcineurin, an important signal in the network that activates the gut immune system. The results of this work contribute to revealing the mechanisms underlying the immunomodulation of the gut immune function by fermented milks with probiotic bacteria.

  11. Physical and textural characteristics of fermented milk products obtained by kombucha inoculums with herbal teas

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    Malbaša Radomir V.

    2012-01-01

    Full Text Available In this investigation, kombucha fermented milk products were produced from milk with 1.6% milk fat using 10% (v/v kombucha inoculums cultivated on the extracts of peppermint and stinging nettle. The fermentation process was conducted at temperatures of 37, 40 and 43°C. Fermentation was stopped when the pH value of 4.5 was reached. The fermentation process was shortened with an increase of temperature. Physical characteristics of the fermented products were determined by using standard methods of analysis. Textural characteristics were determined by texture profile analysis. The obtained products showed good physical and textural characteristics, typical for the yoghurt-like products. [Projekat Ministarstva nauke Republike Srbije, br. III-46009

  12. Physicochemical Characteristic of Fermented Goat Milk Added with Different Starters Lactic Acid Bacteria

    OpenAIRE

    Anif Mukaromah Wati; Mei Jen Lin; Lilik Eka Radiati

    2018-01-01

    Development of traditional food including dadih to be commercial fermented milk was needed to achieve efficiency and effective of products. Dadih with natural starter needs to be changed with starters because starters can be produced commercially. This study aims to evaluate physicochemical characteristic of fermented goat milk that added with different starters Lactic Acid Bacteria (LAB) isolated from dadih. The materials used for this research were starters LAB that isolated from dadih. In ...

  13. Digestibility, Milk Production, and Udder Health of Etawah Goats Fed with Fermented Coffee Husk

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    I. Badarina

    2015-04-01

    Full Text Available This study was carried out to assess the utilization of coffee husk fermented by Pleurotus ostreatus as feed supplement by measuring the digestibility, milk production and udder health of Etawah goats suffered from subclinical mastitis (+1. There were three experimental diets consisted of T0 (control diet/basal diet without fermented coffee husk, T1 (basal diet with 6% fermented coffee husk and T2 (basal diet with 6% fermented coffee husk soaked in crude palm oil for an hour before using. Basal diet consisted of napier grass (60% and concentrate (40%. The results showed that supplementation of lactating Etawah does with fermented coffee husk did not affect the palatability of the diets, but increased the protein and crude fiber consumption (P<0.05. There was no significant effect on nutrient digestibility and milk production while milk composition (protein, fat, total solid increased in supplemented groups (P<0.05. The persistency of milk production and the somatic cells count were not different. There was an improvement of somatic cells count on supplemented groups. In conclusion, fermented coffee husk could be used as feed supplement without any negative effects on digestibility and milk production. The positive effects to udder health could be expected from including fermented coffee husk in diets.

  14. Use of Lactobacillus helveticus BGRA43 for Manufacturing Fermented Milk Products

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    Jovanka Lukic

    2013-01-01

    Full Text Available Lactobacillus helveticus BGRA43 isolated from human intestines shows antimicrobial activity against foodborne pathogens and during fermentation in milk releases peptides with demonstrated anti-inflammatory properties. In this study, it was found that strain BGRA43 exhibits antimicrobial activity against human pathogens Yersinia enterocolitica, Shigella sonnei, S. flexneri and Streptococcus pneumoniae. Strain BGRA43 was able to survive in simulated gastric juice containing milk and retained cell number stability during the incubation in simulated intestinal conditions. In addition, LC/MS/MS analysis showed the ability of BGRA43 to hydrolyze β-lactoglobulin. Abundant growth of strain BGRA43 occurred in the presence of prebiotics inulin or concentrated oat bran β-glucan (Nutrim®, even when used as the sole carbon source. Similarly, strain BGRA43 grew satisfactorily in pure cow's or goat's milk as well as in the milk containing inulin or Nutrim®. Using the probiotic strain BGRA43 as a single starter strain, fermented milk products obtained from cow's or goat's milk with or without inulin or Nutrim® contained about 107 CFU/mL. The products were homogeneous and viscous and the best sensory scores were observed for fermented milk beverage made from reconstituted skimmed milk, whole cow's milk and whole goat's milk supplemented with 1 % inulin.

  15. Altering textural properties of fermented milk by using surface-engineered Lactococcus lactis

    NARCIS (Netherlands)

    Tarazanova, Mariya; Huppertz, Thom; Kok, Jan; Bachmann, Herwig

    2018-01-01

    Lactic acid bacteria are widely used for the fermentation of dairy products. While bacterial acidification rates, proteolytic activity and the production of exopolysaccharides are known to influence textural properties of fermented milk products, little is known about the role of the microbial

  16. A survey on composition and microbiota of fresh and fermented yak milk at different Tibetan altitudes

    NARCIS (Netherlands)

    Wu, X.H.; Luo, Z.; Yu, L.; Ren, F.Z.; Han, B.Z.; Nout, M.J.R.

    2009-01-01

    Yak milk is a type of milk that people are less familiar with due to its remote geographical location, the particular geographical environment and climatic conditions in Tibet, which may have significant effects on composition, microbiota and fermentation outcome. To investigate the chemical

  17. ANN and RSM modelling of antioxidant characteristics of kombucha fermented milk beverages with peppermint

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    Jasmina Vitas

    2018-01-01

    Full Text Available Antioxidant activity to stable DPPH radical (AADPPH and unstable hydroxyl radicals (AA.OH and nutraceuticals (monounsaturated fatty acids (MUFAs, polyunsaturated fatty acids (PUFAs and ascorbic acid content of kombucha fermented milks with peppermint (KFM-P were modelled and optimised. Beverages were produced by the addition of 10 % of kombucha peppermint inoculum to the milk containing 0.8, 1.6 and 2.8 % milk fat at 37, 40 and 43 °C. Response surface methodology (RSM indicated opposite response surfaces for AADPPH and AA.OH PUFAs and ascorbic acid, as most significant and influential factors, were included in graphical optimization and gave the working region for obtaining products of highest antioxidant quality: lower temperatures and milk fat up to 1.8 %; higher temperatures and milk fat of maximum 1.6 %. ANN modelling of antioxidant characteristics of kombucha fermented milk beverages with peppermint was, as expected, more accurate than RSM.

  18. INFLUENCE OF DRINKING A PROBIOTIC FERMENTED MILK BEVERAGE CONTAINING BIFIDOBACTERIUM ANIMALIS ON THE SYMPTOMS OF CONSTIPATION

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    Thaís Rodrigues MOREIRA

    2017-05-01

    Full Text Available ABSTRACT BACKGROUND Constipation is a chronic problem in many patients all over the world. OBJECTIVE - To evaluate the effect of consumption of a probiotic fermented milk beverage containing Bifidobacterium animalis on the symptoms of constipation. METHODS - This randomized, double-blind controlled trial included 49 female patients aged 20 to 50 years and diagnosed with constipation according to the ROME III criteria (Diagnostic Criteria for Functional Gastrointestinal Disorders and the Bristol Stool Form Scale. The patients were randomized into two groups: the intervention group received the probiotic fermented milk beverage and the control group received non-probiotic milk. Participants were instructed to ingest 150 mL of the beverages during 60 days. At the end of this period, patients were assessed again by the ROME III criteria and Bristol scale. The Wilcoxon test was used to evaluate pre and post-intervention results of the ROME III criteria and Bristol scale. The statistical significance level was considered as 5% ( P ≤0.05. RESULTS - The intervention group showed improvement in the following criteria: straining during a bowel movement ( P <0.001, feeling of incomplete evacuation ( P <0.001 and difficulty in passing stool ( P <0.014, in addition to Bristol scale results ( P <0.001. In the control group, improvements were observed in the following criteria: straining during a bowel movement ( P <0.001, feeling of incomplete evacuation ( P <0.001 and difficulty in passing stool ( P <0.025, in addition to Bristol scale results ( P <0.001. No statistically significant post-intervention differences were observed between the two groups for the Rome III criteria and Bristol scale. CONCLUSION - The results show that the consumption of milk resulted in the improvement of constipation symptoms, regardless of the probiotic culture.

  19. INFLUENCE OF DRINKING A PROBIOTIC FERMENTED MILK BEVERAGE CONTAINING BIFIDOBACTERIUM ANIMALIS ON THE SYMPTOMS OF CONSTIPATION.

    Science.gov (United States)

    Moreira, Thaís Rodrigues; Leonhardt, Daiane; Conde, Simara Rufatto

    2017-01-01

    Constipation is a chronic problem in many patients all over the world. - To evaluate the effect of consumption of a probiotic fermented milk beverage containing Bifidobacterium animalis on the symptoms of constipation. - This randomized, double-blind controlled trial included 49 female patients aged 20 to 50 years and diagnosed with constipation according to the ROME III criteria (Diagnostic Criteria for Functional Gastrointestinal Disorders) and the Bristol Stool Form Scale. The patients were randomized into two groups: the intervention group received the probiotic fermented milk beverage and the control group received non-probiotic milk. Participants were instructed to ingest 150 mL of the beverages during 60 days. At the end of this period, patients were assessed again by the ROME III criteria and Bristol scale. The Wilcoxon test was used to evaluate pre and post-intervention results of the ROME III criteria and Bristol scale. The statistical significance level was considered as 5% ( P ≤0.05). - The intervention group showed improvement in the following criteria: straining during a bowel movement ( P <0.001), feeling of incomplete evacuation ( P <0.001) and difficulty in passing stool ( P <0.014), in addition to Bristol scale results ( P <0.001). In the control group, improvements were observed in the following criteria: straining during a bowel movement ( P <0.001), feeling of incomplete evacuation ( P <0.001) and difficulty in passing stool ( P <0.025), in addition to Bristol scale results ( P <0.001). No statistically significant post-intervention differences were observed between the two groups for the Rome III criteria and Bristol scale. - The results show that the consumption of milk resulted in the improvement of constipation symptoms, regardless of the probiotic culture.

  20. Evaluation of the effect of supplementing fermented milk with quinoa flour on probiotic activity.

    Science.gov (United States)

    Casarotti, Sabrina N; Carneiro, Bruno M; Penna, Ana Lúcia B

    2014-10-01

    In this work, we investigated the effect of supplementing fermented milk with quinoa flour as an option to increase probiotic activity during fermented milk production and storage. Fermented milk products were produced with increasing concentrations of quinoa flour (0, 1, 2, or 3g/100g) and submitted to the following analyses at 1, 14, and 28 d of refrigerated storage: postacidification, bacterial viability, resistance of probiotics to simulated gastrointestinal (GI) conditions, and adhesion of probiotics to Caco-2 cells in vitro. The kinetics of acidification were measured during the fermentation process. The time to reach maximum acidification rate, time to reach pH 5.0, and time to reach pH 4.6 (end of fermentation) were similar for all treatments. Adding quinoa flour had no effect on fermentation time; however, it did contribute to postacidification of the fermented milk during storage. Quinoa flour did not affect counts of Bifidobacterium animalis ssp. lactis BB-12 or Lactobacillus acidophilus La-5 during storage, it did not protect the probiotic strains during simulated GI transit, and it did not have a positive effect on the adhesion of probiotic bacteria to Caco-2 cells in vitro. Additionally, the adhesion of strains to Caco-2 cells decreased during refrigerated storage of fermented milk. Although the addition of up to 3% quinoa flour had a neutral effect on probiotic activity, its incorporation to fermented milk can be recommended because it is an ingredient with high nutritive value, which may increase the appeal of the product to consumers. Copyright © 2014 American Dairy Science Association. Published by Elsevier Inc. All rights reserved.

  1. Comparation of instrumental and sensory methods in fermented milk beverages texture quality analysis

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    Jovica Hardi

    2001-04-01

    Full Text Available The texture of the curd of fermented dairy products is one of the primary factors of their overall quality. The flow properties of fermented dairy products have characteristic of thixotropic (pseudoplastic type of liquids. At the same time, these products are viscoelastic systems, i.e. they are capable of texture renewal after applied deformation. Complex analysis of some of the properties is essentional for the system description . The aim of the present work was to completely describe the texture of fermented milk beverages . Three basic parameters were taken into consideration: structure, hardness (consistency and stability of the curd. The description model of these three parameters was applied on the basis of the experimental results obteined. Results obtained by present model were compared with the results of sensory analysis. Influence of milk fat content and skimmed milk powder addition on acidophilus milk texture quality was also examined using this model. It was shawn that, by using this model – on the basis of instrumental and sensory analyses, a complete and objective determination of texture quality of the fermented milk beverages can be obtained. High degree of correlation between instrumental and sensory results (r =0.8975 is obtained results of this work indicated that both factors (milk fat content and skimmed milk powder addition had an influence on texture quality. Samples with higher milk fat content had a better texture properties in comparsion with low fat content samples. Texture of all examined samples was improved by increasing skimmed milk powder content. Optimal amounts of skimmed milk powder addition with regard to milk fat content, in milk, is determined using the proposed model.

  2. Antifungal effect of kefir fermented milk and shelf life improvement of corn arepas.

    Science.gov (United States)

    Gamba, Raúl Ricardo; Caro, Carlos Andrés; Martínez, Olga Lucía; Moretti, Ana Florencia; Giannuzzi, Leda; De Antoni, Graciela Liliana; León Peláez, Angela

    2016-10-17

    Fungal contamination negatively affects the production of cereal foods such as arepa loaf, an ancient corn bread consumed daily in several countries of Latin-America. Chemical preservatives such as potassium sorbate are applied in order to improve the arepa's shelf life and to reduce the health risks. The use of natural preservatives such as natural fermented products in food commodities is a common demand among the consumers. Kefir is a milk fermented beverage obtained by fermentation of kefir grains. Its antibacterial and probiotic activity has been exhaustively demonstrated. Our objectives were to determine the antifungal effect of kefir fermented milk on Aspergillus flavus AFUNL5 in vitro and to study if the addition of kefir fermented milk to arepas could produce shelf life improvement. We determined the antifungal effect on solid medium of kefir cell-free supernatants (CFS) obtained under different fermentation conditions. Additionally, we compared the antifungal effect of kefir CFS with that obtained with unfermented milk artificially acidified with lactic plus acetic acids (lactic and acetic acids at the same concentration determined in kefir CFS) or with hydrochloric acid. Finally, kefir was added to the corn products either in the loaf recipe (kefir-baked arepas) or sprayed onto the baked-loaf surface (kefir-sprayed arepas). The loaves' resistance to natural and artificial fungal contamination and their organoleptic profiles were studied. The highest fungal inhibition on solid medium was achieved with kefir CFS produced by kefir grains CIDCA AGK1 at 100 g/L, incubated at 30 °C and fermented until pH 3.3. Other CFS obtained from different fermentation conditions achieved less antifungal activity than that mentioned above. However, CFS of milk fermented with kefir grains, until pH 4.5 caused an increase of growth rates. Additionally, CFS produced by kefir grains CIDCA AGK1 at 100 g/L, incubated at 30 °C and fermented until pH 3.3 achieved higher

  3. Milk fermented by Propionibacterium freudenreichii induces apoptosis of HGT-1 human gastric cancer cells.

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    Fabien J Cousin

    Full Text Available Gastric cancer is one of the most common cancers in the world. The "economically developed countries" life style, including diet, constitutes a risk factor favoring this cancer. Diet modulation may lower digestive cancer incidence. Among promising food components, dairy propionibacteria were shown to trigger apoptosis of human colon cancer cells, via the release of short-chain fatty acids acetate and propionate.A fermented milk, exclusively fermented by P. freudenreichii, was recently designed. In this work, the pro-apoptotic potential of this new fermented milk was demonstrated on HGT-1 human gastric cancer cells. Fermented milk supernatant induced typical features of apoptosis including chromatin condensation, formation of apoptotic bodies, DNA laddering, cell cycle arrest and emergence of a subG1 population, phosphatidylserine exposure at the plasma membrane outer leaflet, reactive oxygen species accumulation, mitochondrial transmembrane potential disruption, caspase activation and cytochrome c release. Remarkably, this new fermented milk containing P. freudenreichii enhanced the cytotoxicity of camptothecin, a drug used in gastric cancer chemotherapy.Such new probiotic fermented milk may thus be useful as part of a preventive diet designed to prevent gastric cancer and/or as a food supplement to potentiate cancer therapeutic treatments.

  4. Milk Fermented by Propionibacterium freudenreichii Induces Apoptosis of HGT-1 Human Gastric Cancer Cells

    Science.gov (United States)

    Cousin, Fabien J.; Jouan-Lanhouet, Sandrine; Dimanche-Boitrel, Marie-Thérèse; Corcos, Laurent; Jan, Gwénaël

    2012-01-01

    Background Gastric cancer is one of the most common cancers in the world. The “economically developed countries” life style, including diet, constitutes a risk factor favoring this cancer. Diet modulation may lower digestive cancer incidence. Among promising food components, dairy propionibacteria were shown to trigger apoptosis of human colon cancer cells, via the release of short-chain fatty acids acetate and propionate. Methodology/Principal Findings A fermented milk, exclusively fermented by P. freudenreichii, was recently designed. In this work, the pro-apoptotic potential of this new fermented milk was demonstrated on HGT-1 human gastric cancer cells. Fermented milk supernatant induced typical features of apoptosis including chromatin condensation, formation of apoptotic bodies, DNA laddering, cell cycle arrest and emergence of a subG1 population, phosphatidylserine exposure at the plasma membrane outer leaflet, reactive oxygen species accumulation, mitochondrial transmembrane potential disruption, caspase activation and cytochrome c release. Remarkably, this new fermented milk containing P. freudenreichii enhanced the cytotoxicity of camptothecin, a drug used in gastric cancer chemotherapy. Conclusions/Significance Such new probiotic fermented milk may thus be useful as part of a preventive diet designed to prevent gastric cancer and/or as a food supplement to potentiate cancer therapeutic treatments. PMID:22442660

  5. Microbiological and physical-chemical characteristics of fermented milk beverages

    Directory of Open Access Journals (Sweden)

    E.H.P. Andrade

    2015-12-01

    Full Text Available This study aimed to evaluate some microbiological and physical-chemical characteristics of fermented milk beverages collected at the main supermarkets in Belo Horizonte (MG. 40 samples of the products corresponding to five distinct brands were collected. They were submitted to the following analyses: Most Probable Number (MPN of total (30ºC and thermal tolerant coliforms (45ºC, Salmonella spp., coagulase positive Staphylococcus, molds and yeasts, lactic acid bacteria, pH, titratable acidity and contents of moisture, total solids, protein and fat. The analyses were carried out during the last week of shelf life. The microbiological quality of the samples was good and the counts of lactic bacteria were above the minimum established by the official legislation. Streptococcus and Lactobacillus were isolated and identified from the products and Lactobacillus delbrueckii was molecularly identified in three samples. The mean values for the contents of fat and protein, titratable acidity, pH, moisture and total solids ranged from 1.24 to 1.98%; 1.88 to 2.22%; 0.54 to 0.66%; 3.91 to 4.16; 81.18 to 83.25% and 16.75 to 18.82%, respectively. All samples had protein content in agreement with the official legislation.

  6. Low Lactose Milk Production of Soybean by Fermentation Technique Using Rhizopus oligosporus

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    Farid Salahudin

    2013-06-01

    Full Text Available Milk is an important food for baby that contains lactose. Normally, a baby could produce lactase enzyme that digest lactose, but in the diarrhea case lactose could not be digested. So, Low Lactose Milk is needed. Low Lactose Milk usually produced from rice or almonds that have low protein. Soybean (Glycine max is the commodity with rich of protein and also contains raffinose and stachyose, which can lead flatulence. Raffinose and stachyose could be reduced by Rhizopus oryzae at tempe process from lamtoro beans.  So the aim in this research is to know the optimum time of soybean fermentation with R. oryzae to reduce stachyiose  and raffinose. The research was done with innoculation of R. oryzae isolate in the soybeans fermentation for 72 hours. N index, raffinose and stachyose level was tested. The result shows that optimum fermentation time is 48 hour and using 5% skim milk as filler.

  7. Functional and technological properties of camel milk proteins: a review

    DEFF Research Database (Denmark)

    Hailu, Yonas; Hansen, Egon Bech; Seifu, Eyassu

    2016-01-01

    This review summarises current knowledge on camel milk proteins, with focus on significant peculiarities in protein composition and molecular properties. Camel milk is traditionally consumed as a fresh or naturally fermented product. Within the last couple of years, an increasing quantity is being...... processed in dairy plants, and a number of consumer products have been marketed. A better understanding of the technological and functional properties, as required for product improvement, has been gained in the past years. Absence of the whey protein β-LG and a low proportion of к-casein cause differences...... in relation to dairy processing. In addition to the technological properties, there are also implications for human nutrition and camel milk proteins are of interest for applications in infant foods, for food preservation and in functional foods. Proposed health benefits include inhibition of the angiotensin...

  8. Effects of milk fermented by Lactobacillus helveticus R389 on a murine breast cancer model

    International Nuclear Information System (INIS)

    Moreno de LeBlanc, Alejandra de; Matar, Chantal; LeBlanc, Nicole; Perdigón, Gabriela

    2005-01-01

    Antitumour activity is one of the health-promoting effects attributed to the lactic acid bacteria and their products of fermentation. Previous studies in mice demonstrated that bioactive compounds released in milk fermented by Lactobacillus helveticus R389 contribute to its immunoenhancing and antitumour properties. The aim of the present work was to study the effects of the consumption of milk fermented by L. helveticus R389 or its proteolytic-deficient variant, L. helveticus L89, on a murine hormone-dependent breast cancer model. Mice were fed with milk fermented by L. helveticus R389 or L. helveticus L89, during 2 or 7 days. The tumour control group received no special feeding. At the end of the feeding period, the mice were challenged by a subcutaneous injection of tumour cells in the mammary gland. Four days post-injection, the mice received fermented milk on a cyclical basis. The rate of tumour development and the cytokines in serum, mammary gland tissue and tumour-isolated cells were monitored. Bcl-2-positive cells in mammary glands and cellular apoptosis in tumour tissue were also studied. Seven days of cyclical administration of milk fermented by either bacterial strain delayed or stopped the tumour development. Cytokines demonstrated that L. helveticus R389 modulated the immune response challenged by the tumour. IL-10 and IL-4 were increased in all the samples from this group. In comparison with the tumour control, all test groups showed a decrease of IL-6, a cytokine involved in oestrogen synthesis. Seven days of cyclical feeding with milk fermented by L. helveticus R389 produced an increase in the number of apoptotic cells, compared with all other groups. This study demonstrated that 7 days of cyclical administration of milk fermented by both strains of L. helveticus diminishes tumour growth, stimulating an antitumour immune response. Compounds released during milk fermentation with L. helveticus R389 would be implicated in its immunoregulatory capacity

  9. Improvement in antioxidant activity, angiotensin-converting enzyme inhibitory activity and in vitro cellular properties of fermented pepino milk by Lactobacillus strains containing the glutamate decarboxylase gene.

    Science.gov (United States)

    Chiu, Tsai-Hsin; Tsai, Shwu-Jene; Wu, Tsung-Yen; Fu, Szu-Chieh; Hwang, Yi-Ting

    2013-03-15

    The purpose of this study was to evaluate the functional potential of fermented pepino extract (PE) milk by Lactobacillus strains containing the glutamate decarboxylase (GAD) gene. Three Lactobacillus strains were selected, including L. brevis BCRC 12310, L. casei BCRC 14082 and L. salivarius subsp. salivarius BCRC 14759. The contents of free amino acids, total phenolics content, total carotenoids and the associated functional and antioxidant abilities were analyzed, including angiotensin-converting enzyme (ACE) inhibition activity, 1,1-diphenyl-2-picylhydrazyl (DPPH) radical-scavenging ability and oxygen radical absorbance capacity (ORAC). Cell proliferation of fermented PE milk was also evaluated by MTT (3-(4,5-dimethylthiazol-2-yl)-2,5-diphenyltetrazolium bromide) assay. Compared to the unfermented PE, fermented PE milk from Lactobacillus strains with the GAD gene showed higher levels of total phenolics, γ-aminobutyric acid, ACE inhibitory activity, DPPH, and ORAC. The viability of human promyelocytic leukemia cells (HL-60) determined by the MTT method decreased significantly when the cells were incubated with the PE and the fermented PE milk extracts. The consumption of fermented PE milk from Lactobacillus strains with the GAD gene is expected to benefit health. Further application as a health food is worthy of investigation. © 2012 Society of Chemical Industry. © 2012 Society of Chemical Industry.

  10. The effect of processing parameters on the structure of fermented milk products with transglutaminase addition

    Directory of Open Access Journals (Sweden)

    Iličić Mirela D.

    2013-01-01

    Full Text Available This study is concerned with the effect of concentration of transglutaminase (TG, content of milk fat and starter culture type (probiotic and kombucha on the structure of fermented milk products. The application of TG significantly improved textural characteristics of the fermented milk products. The firmness of the samples produced from milk with 0.1g100g-1 and 0.9g100g-1 fat content with probiotic starter were by 33% and 17.6% higher, respectively, compared to the control samples. During ten days of storage, the value of the hysteresis loop area of all samples produced from milk with 0.9g100g-1 fat content with TG addition, decreased by 14%. [Projekat Ministarstva nauke Republike Srbije, br. 46009

  11. Functional Properties of Microorganisms in Fermented Foods

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    Jyoti Prakash Tamang

    2016-04-01

    Full Text Available Fermented foods have unique functional properties imparting some health benefits to consumers due to presence of functional microorganisms, which possess probiotics properties, antimicrobial, antioxidant, peptide production, etc. Health benefits of some global fermented foods are synthesis of nutrients, prevention of cardiovascular disease, prevention of cancer, gastrointestinal disorders, allergic reactions, diabetes, among others. The present paper is aimed to review the information on some functional properties of the microorganisms associated with fermented foods and beverages, and their health-promoting benefits to consumers.

  12. Effects of restriction of silage fermentation with formic acid on milk production

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    S. JAAKKOLA

    2008-12-01

    Full Text Available The study was conducted to evaluate the effects of silage fermentation quality and type of supplementation on milk production. Thirty two Finnish Ayrshire dairy cows were used in a cyclic change-over experiment with four 21-day experimental periods and 4 × 2 × 2 factorial arrangement of treatments. Silage fermentation was modified with formic acid (FA, which was applied at the rates equivalent to 0 (FA0, 2 (FA2, 4 (FA4 or 6 (FA6 litres t-1 grass of pure formic acid (as 100% FA. Dietary treatments consisted of four silages, a protein supplementation (no supplement or rapeseed meal 1.8 kg d-1 and a glucogenic substrate (no supplement or propylene glycol 225 g d-1. Increasing the application rate of FA restricted silage fermentation curvilinearly, as evidenced by higher concentrations of ammonia N and butyric acid in FA4 than FA2 silage. Similarly the use of FA resulted in curvilinear changes in the silage dry matter intake and milk yield. The highest milk and protein yields were achieved with FA6, while the milk yield with FA2 was higher than with FA4. Interactions were observed between silage type and supplementation. Rapeseed meal increased milk yield irrespective of the extent of silage fermentation, but the magnitude of response was variable. Propylene glycol was most beneficial with restrictively fermented silages FA4 and FA6. In conclusion, restriction of silage fermentation with a high rate of formic acid is beneficial in milk production. Interactions between silage composition and concentrate types suggest that the responses to supplementary feeding depend on silage fermentation characteristics.;

  13. Optimisation of minimal media for production of aroma compounds typical for fermented milk products

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    Nevenka Mazić

    2008-08-01

    Full Text Available The aim of this research was to optimize the composition of minimalgrowth media containing lactose and milk, in which lactic acid bacteria (LAB would produce the maximum amount of volatile aroma compounds typical for fermented milk products. Ingredients used for the preparation of media were casein, tri-sodium-citrate, lactose, milk minerals, whey proteins and milk with 1.5% fat. The several prepared media differed mainly in the amount of citrate and whey proteins. Fermentation was carried out at room temperature until the media reached pH value of 5. Samples were evaluated for sensory characteristics using quantitative descriptive analysis (QDA. In all media the target pH was reached after 68-71 hours of fermentation, depending on citrate level. Fermentation and the production of aroma compounds were more intensive in media that contained whey proteins compared to media with only casein. Increased citrate level had a positive influence on the aroma production. Citrate increased the initial pH of the media and acted as a buffer during fermentation, which lead to longer fermentation and prolonged production of aroma compounds. At pH around 5, the desired cultured aroma was the most intensive, whereas sour taste was less dominant. The substrate with 0.25% citrate and 0.1% whey proteins, at pH 5, was rated as best regarding its sensory characteristics.

  14. Microbes from raw milk for fermented dairy products

    NARCIS (Netherlands)

    Wouters, J.T.M.; Ayad, E.H.E.; Hugenholtz, J.; Smit, G.

    2002-01-01

    Milk has a high nutritive value, not only For the new-born mammal and for the human consumer, but also for microbes. Raw milk kept at roam temperature will be liable to microbial spoilage. After some days, the milk will spontaneously become sour. This is generally due to the activity of lactic acid

  15. Oxidative Stability and Sensory Attributes of Fermented Milk Product Fortified with Fish Oil and Marine Phospholipids

    DEFF Research Database (Denmark)

    Lu, Henna Fung Sieng; Thomsen, Birgitte Raagaard; Hyldig, Grethe

    2013-01-01

    Marine phospholipids (PL) are potential ingredients for food fortification due to its numerous advantages. The main objective of this study was to investigate whether a fermented milk product fortified with a mixture of marine PL and fish oil had better oxidative stability than a fermented milk...... product fortified with fish oil alone. Fortification of a fermented milk product with marine PL was performed by incorporating 1 % w/w lipids, either in the form of neat oil or in the form of a pre-emulsion. Lipid oxidation was investigated in the neat emulsions and fortified products by the measurements...... of primary, secondary volatile oxidation products and tocopherol content upon 32 days storage at 2 °C and 28 days storage at 5 °C, respectively. Analyses of particle size distribution, viscosity and microbial growth were also performed. In addition, sensory attributes such as sour, fishy and rancid flavor...

  16. Fermented Milk Consumption and Common Infections in Children Attending Day-Care Centers: A Randomized Trial.

    Science.gov (United States)

    Prodeus, Andrey; Niborski, Violeta; Schrezenmeir, Juergen; Gorelov, Alexander; Shcherbina, Anna; Rumyantsev, Alexander

    2016-11-01

    This multicenter, double-blind, randomized, placebo-controlled clinical trial investigated the effect of a fermented milk product containing the Lactobacillus casei National Collection of Microorganisms and Cell Cultures (CNCM) I-1518 strain on respiratory and gastrointestinal common infectious diseases (CIDs) in children attending day-care centers in Russia. Children ages 3 to 6 years received 100 g of a fermented milk product (n = 300) or a control product (n = 299) twice daily for 3 months, followed by a 1-month observation period. The primary outcome was the incidence of CIDs during the product consumption period. There was no significant difference in the incidence of CIDs between the groups (N = 98 with fermented milk product vs N = 93 with control product). The overall number of CIDs (and no severe cases at all) in both study groups and in all 12 centers, however, was unexpectedly low resulting in underpowering of the study. No differences were found between the groups in the duration or severity of disease, duration of sick leave from day-care centers, parental missed working days, or in quality-of-life dimensions on the PedsQL questionnaire (P > 0.05).There was, however, a significantly lower incidence of the most frequently observed CID, rhinopharyngitis, in children consuming the fermented milk product compared with those consuming the control product (N = 81 vs N = 100, relative risk 0.82, 95% confidence interval 0.69-0.96, P = 0.017) when considering the entire study period. Although no other significant differences were shown between the fermented milk and control product groups in this study, lower incidence of rhinopharyngitis may indicate a beneficial effect of this fermented milk product.

  17. Human milk metagenome: a functional capacity analysis

    Science.gov (United States)

    2013-01-01

    Background Human milk contains a diverse population of bacteria that likely influences colonization of the infant gastrointestinal tract. Recent studies, however, have been limited to characterization of this microbial community by 16S rRNA analysis. In the present study, a metagenomic approach using Illumina sequencing of a pooled milk sample (ten donors) was employed to determine the genera of bacteria and the types of bacterial open reading frames in human milk that may influence bacterial establishment and stability in this primal food matrix. The human milk metagenome was also compared to that of breast-fed and formula-fed infants’ feces (n = 5, each) and mothers’ feces (n = 3) at the phylum level and at a functional level using open reading frame abundance. Additionally, immune-modulatory bacterial-DNA motifs were also searched for within human milk. Results The bacterial community in human milk contained over 360 prokaryotic genera, with sequences aligning predominantly to the phyla of Proteobacteria (65%) and Firmicutes (34%), and the genera of Pseudomonas (61.1%), Staphylococcus (33.4%) and Streptococcus (0.5%). From assembled human milk-derived contigs, 30,128 open reading frames were annotated and assigned to functional categories. When compared to the metagenome of infants’ and mothers’ feces, the human milk metagenome was less diverse at the phylum level, and contained more open reading frames associated with nitrogen metabolism, membrane transport and stress response (P milk metagenome also contained a similar occurrence of immune-modulatory DNA motifs to that of infants’ and mothers’ fecal metagenomes. Conclusions Our results further expand the complexity of the human milk metagenome and enforce the benefits of human milk ingestion on the microbial colonization of the infant gut and immunity. Discovery of immune-modulatory motifs in the metagenome of human milk indicates more exhaustive analyses of the functionality of the human

  18. Use of whey powder and skim milk powder for the production of fermented cream

    Directory of Open Access Journals (Sweden)

    Ceren AKAL

    2016-01-01

    Full Text Available Abstract This study is about the production of fermented cream samples having 18% fat by addition of starter cultures. In order to partialy increase non-fat solid content of fermented cream samples, skim milk powder and demineralized whey powder in two different rates (50% and 70% were used. Samples were analyzed for changes in their biochemical and physicochemical properties (total solid, ash, fat, titratable acidity, pH value, total nitrogen, viscosity, tyrosine, acid number, peroxide and diacetyl values during 29-day of storage period. Samples tested consisted of 7 different groups; control group (without adding any powder, skim milk powder, 50% demineralized whey powder and 70% demineralized whey powder samples were in two different addition rate (2% and 4%. Also samples were analyzed for sensory properties. According to the results obtained, the addition of milk powder products affected titratable acidity and tyrosine values of fermented cream samples. Although powder addition and/or storage period didn’t cause significant variations in total solid, ash, fat, pH value, viscosity, acid number, peroxide, tyrosine and diacetyl values; sensory properties of fermented cream samples were influenced by both powder addition and storage period. Fermented cream containing 2% skim milk powder gets the top score of sensory evaluation among the samples.

  19. Kefir Grains Change Fatty Acid Profile of Milk during Fermentation and Storage

    Science.gov (United States)

    Vieira, C. P.; Álvares, T. S.; Gomes, L. S.; Torres, A. G.; Paschoalin, V. M. F.; Conte-Junior, C. A.

    2015-01-01

    Several studies have reported that lactic acid bacteria may increase the production of free fatty acids by lipolysis of milk fat, though no studies have been found in the literature showing the effect of kefir grains on the composition of fatty acids in milk. In this study the influence of kefir grains from different origins [Rio de Janeiro (AR), Viçosa (AV) e Lavras (AD)], different time of storage, and different fat content on the fatty acid content of cow milk after fermentation was investigated. Fatty acid composition was determined by gas chromatography. Values were considered significantly different when pkefir relatively to fermented kefir leading to possible increase of antimutagenic and anticarcinogenic potential and improvement of nutritional quality of lipids in storage milk. Only high-lipidic matrix displayed increase polyunsaturated fatty acids after fermentation. These findings open up new areas of study related to optimizing desaturase activity during fermentation in order to obtaining a fermented product with higher nutritional lipid quality. PMID:26444286

  20. Bioaccessible Antioxidants in Milk Fermented by Bifidobacterium longum subsp. longum Strains

    Science.gov (United States)

    Gagnon, Mérilie; Savard, Patricia; Rivière, Audrey; LaPointe, Gisèle

    2015-01-01

    Bifidobacterium longum subsp. longum is among the dominant species of the human gastrointestinal microbiota and could thus have potential as probiotics. New targets such as antioxidant properties have interest for beneficial effects on health. The objective of this study was to evaluate the bioaccessibility of antioxidants in milk fermented by selected B. longum subsp. longum strains during in vitro dynamic digestion. The antioxidant capacity of cell extracts from 38 strains, of which 32 belong to B. longum subsp. longum, was evaluated with the ORAC (oxygen radical absorbance capacity) method. On the basis of screening and gene sequence typing by multilocus locus sequence analysis (MLSA), five strains were chosen for fermenting reconstituted skim milk. Antioxidant capacity varied among the strains tested (P = 0.0009). Two strains of B. longum subsp. longum (CUETM 172 and 171) showed significantly higher ORAC values than the other bifidobacteria strains. However, there does not appear to be a relationship between gene sequence types and antioxidant capacity. The milk fermented by each of the five strains selected (CUETM 268, 172, 245, 247, or PRO 16-10) did not have higher initial ORAC values compared to the nonfermented milk samples. However, higher bioaccessibility of antioxidants in fermented milk (175–358%) was observed during digestion. PMID:25802836

  1. A Study On Effect Of Added Neutralisers On Starter Culture Growth In Fermented Milks

    Directory of Open Access Journals (Sweden)

    Rajanna.M

    2017-06-01

    Full Text Available The Dairy starter culture is referred to carefully selection of desirable microorganisms. Those are intentionally added to milk during conversion into cheese dahi yoghurt and other fermented dairy products to bring about specific changes in the appearance body and texture flavor and desired organoleptic characteristics of the final product. The quality of milk itself has an important bearing on the growth of starter organisms. The mastitis milk has abnormal in composition and such milk with high salt concentration does not support the growth of starter culture that leads to production of poor quality of fermented dairy products with week body.. The presence of certain neutralizing substances performed in milk has found to interfere with growth of starters. There was a definite lag in the growth of the starter organisms as well as acid development when neutralizers were added to raw milk samples. This may be due to the bacteriostatic effect of added neutralizers. But discrepancy was seen to the greatest extent in the case of neutralized mastitis and highly advanced lactation milks and to a lesser degree on the early lactation milk obtained on the 4th and 5th days.

  2. Kefir Grains Change Fatty Acid Profile of Milk during Fermentation and Storage.

    Science.gov (United States)

    Vieira, C P; Álvares, T S; Gomes, L S; Torres, A G; Paschoalin, V M F; Conte-Junior, C A

    2015-01-01

    Several studies have reported that lactic acid bacteria may increase the production of free fatty acids by lipolysis of milk fat, though no studies have been found in the literature showing the effect of kefir grains on the composition of fatty acids in milk. In this study the influence of kefir grains from different origins [Rio de Janeiro (AR), Viçosa (AV) e Lavras (AD)], different time of storage, and different fat content on the fatty acid content of cow milk after fermentation was investigated. Fatty acid composition was determined by gas chromatography. Values were considered significantly different when p<0.05. The highest palmitic acid content, which is antimutagenic compost, was seen in AV grain (36.6g/100g fatty acids), which may have contributed to increasing the antimutagenic potential in fermented milk. Higher monounsaturated fatty acid (25.8 g/100g fatty acids) and lower saturated fatty acid (72.7 g/100g fatty acids) contents were observed in AV, when compared to other grains, due to higher Δ9-desaturase activity (0.31) that improves the nutritional quality of lipids. Higher oleic acid (25.0 g/100g fatty acids) and monounsaturated fatty acid (28.2g/100g fatty acids) and lower saturated fatty acid (67.2g/100g fatty acids) contents were found in stored kefir relatively to fermented kefir leading to possible increase of antimutagenic and anticarcinogenic potential and improvement of nutritional quality of lipids in storage milk. Only high-lipidic matrix displayed increase polyunsaturated fatty acids after fermentation. These findings open up new areas of study related to optimizing desaturase activity during fermentation in order to obtaining a fermented product with higher nutritional lipid quality.

  3. Lutein bioavailability from lutein ester-fortified fermented milk: in vivo and in vitro study.

    Science.gov (United States)

    Granado-Lorencio, Fernando; Herrero-Barbudo, Carmer; Olmedilla-Alonso, Begoña; Blanco-Navarro, Inmaculada; Pérez-Sacristán, Belén

    2010-02-01

    We assessed the bioavailability of lutein from lutein-fortified fermented milk using in vivo and in vitro approaches. Twenty-four volunteers were randomized to take lutein-fortified fermented milk at two levels of fortification. Single-dose bioavailability study (2x100 ml, ca. 8 or 16 mg of lutein) was performed using a three-point approach (baseline, 3.5 and 6.5 h). Multiple-dose study consisted of consuming one serving/day (ca. 4 or 8 mg/100 ml) for 14 days. Blood samples for biochemical, hematological and lutein analysis were drawn at baseline, Day 7 and Day 14. In vitro bioaccessibility was assessed by a static gastrointestinal digestion model. Lutein content, in vitro ester hydrolysis and micellarization, and lutein concentrations achieved in serum were analyzed by HPLC. In vivo, post-prandial response was higher using the high content fermented milk, but the percentage of absorption was not different according to the dose consumed. Net increments at Day 7 and Day 14 were significantly higher on consuming the high-dose milk as well. In vitro, lutein ester hydrolysis was incomplete regardless of the amount initially present. Free lutein released was higher using the high-dose fermented milk, but the percentage of hydrolysis was similar at both levels of fortification. In the micellar phase, the percentage of free and total lutein was not different according to the dose. Our results support the suitability of the fermented milk as a carrier of lutein esters and an in vivo dose-dependent effect upon regular consumption and suggest the usefulness of in vitro models to provide relevant information to predict in vivo responses. Copyright 2010 Elsevier Inc. All rights reserved.

  4. [Genetic improvement of technological characteristics of starters for fermented milk products].

    Science.gov (United States)

    Oganesian, G G; Barsegian, A A; Grigorian, N G; Toptsian, A V

    2010-01-01

    Possibility for improvement of technological characteristics of lactobacilli using mutations of resistance to rifampicin (rif(r)) and streptomycin (str(r)) was studied. Using starter model of Narine Lactobacillus acidophilus INMIA-9602 Armenian diet milk product, it was showed that a possibility for selecting strains with increased rate of milk fermentation and acid production is higher in Rif(r) and Str(r) mutants induced by nitrosoguanidine than in cultures sensitive to antibiotics. The milk products obtained using Rif(r) and Str(r) strains had high viscosity, improved texture, increased amount of alive cells and good organoleptic features.

  5. Fermentation characteristics and transit tolerance of probiotic Lactobacillus casei Zhang in soymilk and bovine milk during storage.

    Science.gov (United States)

    Wang, J; Guo, Z; Zhang, Q; Yan, L; Chen, W; Liu, X-M; Zhang, H-P

    2009-06-01

    Lactobacillus casei Zhang is a novel strain that was screened out of koumiss collected in Inner Mongolia, and our previous research showed that L. casei Zhang has health benefits such as cholesterol-reducing and immunomodulating effects. The fermentation characteristics of L. casei Zhang in soymilk and bovine milk and the transit tolerance of L. casei Zhang in fermented milk products during refrigerated storage for 28 d were assessed. A faster decrease in pH and faster growth of L. casei Zhang during fermentation were observed in soymilk compared with bovine milk at various inoculation rates, probably because of the low pH buffering capacity of soymilk. The fermented bovine milk samples had much higher final titratable acidity (TA) values (between 0.80 and 0.93%) than the soymilk samples (between 0.40 and 0.46%). Dramatic increases in TA values in the fermented soymilk samples during storage were observed, and the TA values of the fermented soymilk samples changed from survival rates of freshly prepared cultures of L. casei Zhang in simulated gastric juice at pH 2.0 and 2.5 were 31 and 69%, respectively, and the delivery of L. casei Zhang through fermented soymilk and bovine milk significantly improved the viability of L. casei Zhang in simulated gastric transit. Lactobacillus casei Zhang showed good tolerance to simulated gastric juice and intestinal juice in the fermented soymilk and bovine milk samples, and maintained high viability (>10(8) cfu/g) during storage at 4 degrees C for 28 d. Our results indicated that both soymilk and bovine milk could serve as vehicles for delivery of probiotic L. casei Zhang, and further research is needed to elucidate the mechanism of the change in pH and TA of L. casei Zhang in fermented milk samples during fermentation and storage and to understand the difference between soy- and milk-based systems.

  6. In Vitro Fermentation of Porcine Milk Oligosaccharides and Galacto-oligosaccharides Using Piglet Fecal Inoculum

    NARCIS (Netherlands)

    Difilippo, Elisabetta; Pan, Feipeng; Logtenberg, Madelon; Willems, Rianne; Braber, Saskia; Fink-Gremmels, Johanna; Schols, Henk A.; Gruppen, Harry

    2016-01-01

    In this study, the in vitro fermentation by piglet fecal inoculum of galacto-oligosaccharides (GOS) and porcine milk oligosaccharides (PMOs) was investigated to identify possible preferences for individual oligosaccharide structures by piglet microbiota. First, acidic PMOs and GOS with degrees of

  7. In Vitro Fermentation of Porcine Milk Oligosaccharides and Galacto-oligosaccharides Using Piglet Fecal Inoculum

    NARCIS (Netherlands)

    Difilippo, Elisabetta; Pan, Feipeng; Logtenberg, Madelon; Willems, Rianne H A M; Braber, Saskia; Fink-Gremmels, Johanna; Schols, Henk A; Gruppen, Harry

    In this study, the in vitro fermentation by piglet fecal inoculum of galacto-oligosaccharides (GOS) and porcine milk oligosaccharides (PMOs) was investigated to identify possible preferences for individual oligosaccharide structures by piglet microbiota. First, acidic PMOs and GOS with degrees of

  8. Chemometric approach to texture profile analysis of kombucha fermented milk products.

    Science.gov (United States)

    Malbaša, Radomir; Jevrić, Lidija; Lončar, Eva; Vitas, Jasmina; Podunavac-Kuzmanović, Sanja; Milanović, Spasenija; Kovačević, Strahinja

    2015-09-01

    In the present work, relationships between the textural characteristics of fermented milk products obtained by kombucha inoculums with various teas were investigated by using chemometric analysis. The presented data which describe numerically the textural characteristics (firmness, consistency, cohesiveness and index of viscosity) were analysed. The quadratic correlation was determined between the textural characteristics of fermented milk products obtained at fermentation temperatures of 40 and 43 °C, using milk with 0.8, 1.6 and 2.8% milk fat and kombucha inoculums cultivated on the extracts of peppermint, stinging nettle, wild thyme and winter savory. Hierarchical cluster analysis (HCA) was performed to identify the similarities among the fermented products. The best mathematical models predicting the textural characteristics of investigated samples were developed. The results of this study indicate that textural characteristics of sample based on winter savory have a significant effect on textural characteristics of samples based on peppermint, stinging nettle and wild thyme, which can be very useful in the determination of products texture profile.

  9. Effects of probiotic fermented milk on symptoms and intestinal flora in patients with irritable bowel syndrome

    DEFF Research Database (Denmark)

    Søndergaard, B.; Olsson, J.; Ohlson, K.

    2011-01-01

    Objective. The effect of probiotics on IBS symptoms has been mixed, but remains an intriguing treatment option with appeal to the patient. Material and methods. Patients fulfilling the Rome II criteria were randomized double-blind to a daily intake of 500 ml of fermented milk containing at least ...

  10. Isolation, identification and characterization of yeasts from fermented goat milk of the Yaghnob Valley in Tajikistan

    Directory of Open Access Journals (Sweden)

    Linnea Annie Qvirist

    2016-11-01

    Full Text Available The geographically isolated region of the Yaghnob Valley, Tajikistan, has allowed its inhabitants to maintain a unique culture and lifestyle. Their fermented goat milk constitutes one of the staple foods for the Yaghnob population, and is produced by backslopping, i.e. using the previous fermentation batch to inoculate the new one. This study addresses the yeast composition of the fermented milk, assessing genotypic and phenotypic properties.The 52 isolates included in this study revealed small species diversity, belonging to Kluyveromyces marxianus, Pichia fermentans, Saccharomyces cerevisiae and one Kazachstania unispora. The K. marxianus strains showed two different genotypes, one of which never described previously. The two genetically different groups also differed significantly in several phenotypic characteristics, such as tolerance towards high temperatures, low pH, and presence of acid. Microsatellite analysis of the S. cerevisiae strains from this study, compared to 350 previously described strains, attributed the Yaghnobi S. cerevisiae to two different ancestry origins, both distinct from the wine and beer strains, and similar to strains isolated from human and insects faeces, suggesting a peculiar origin of these strains, and the existence of a gut reservoir for S. cerevisiae.Our work constitutes a foundation for strain selection for future applications as starter cultures in food fermentations. This work is the first ever on yeast diversity from fermented milk of the previously unexplored area of the Yaghnob Valley.

  11. Effect of Aqueous Extract of the Seaweed Gracilaria domingensis on the Physicochemical, Microbiological, and Textural Features of Fermented Milks.

    Science.gov (United States)

    Tavares Estevam, Adriana Carneiro; Alonso Buriti, Flávia Carolina; de Oliveira, Tiago Almeida; Pereira, Elainy Virginia Dos Santos; Florentino, Eliane Rolim; Porto, Ana Lúcia Figueiredo

    2016-04-01

    The effects of the Gracilaria domingensis seaweed aqueous extract in comparison with gelatin on the physicochemical, microbial, and textural characteristics of fermented milks processed with the mixed culture SAB 440 A, composed of Streptococcus thermophilus, Lactobacillus acidophilus, and Bifidobacterium animalis ssp. lactis, were investigated. The addition of G. domingensis aqueous extract did not affect pH, titratable acidity, and microbial viability of fermented milks when compared with the control (with no texture modifier) and the products with added gelatin. Fermented milk with added the seaweed aqueous extract showed firmness, consistency, cohesiveness, and viscosity index at least 10% higher than those observed for the control product (P texture comparable to that observed for products containing only gelatin. At 5 h of fermentation, firmness and consistency increased significantly (P texture modifier in fermented milks and related dairy products. © 2016 Institute of Food Technologists®

  12. Lactobacillus plantarum and Streptococcus thermophilus as starter cultures for a donkey milk fermented beverage.

    Science.gov (United States)

    Turchi, Barbara; Pedonese, Francesca; Torracca, Beatrice; Fratini, Filippo; Mancini, Simone; Galiero, Alessia; Montalbano, Benedetta; Cerri, Domenico; Nuvoloni, Roberta

    2017-09-01

    Donkey milk is recently gaining attention due to its nutraceutical properties. Its low casein content does not allow caseification, so the production of a fermented milk would represent an alternative way to increase donkey milk shelf life. The aim of this study was to investigate the possibility of employing selected Streptococcus thermophilus and Lactobacillus plantarum isolates for the production of a novel donkey milk fermented beverage. Lysozyme resistance and the ability to acidify donkey milk were chosen as main selection parameters. Different fermented beverages (C1-C9) were produced, each with a specific combination of isolates, and stored at refrigerated conditions for 35days. The pH values and viability of the isolates were weekly assessed. In addition, sensory analysis was performed. Both S. thermophilus and L.plantarum showed a high degree of resistance to lysozyme with a Minimum Bactericidal Concentration>6.4mg/mL for 100% of S. thermophilus and 96% of L. plantarum. S. thermophilus and L. plantarum showed the ability to acidify donkey milk in 24h at 37°C, with an average ΔpH value of 2.91±0.16 and 1.78±0.66, respectively. Four L. plantarum and two S. thermophilus were chosen for the production of fermented milks. Those containing the association S. thermophilus/L. plantarum (C1-C4) reached a pH lower than 4.5 after 18h of fermentation and showed microbial loads higher than 7.00logcfu/mL until the end of the storage period. Moreover, comparing the microbial loads of samples containing both species and those containing S. thermophilus alone (C5), we highlighted the ability of L. plantarum to stimulate S. thermophilus replication. This boosted replication of S. thermophilus allowed to reach an appropriate pH in a time frame fitting the production schedule. This was not observed for samples containing a single species (C5-C9). Thus, L. plantarum strains seem to be good candidates in the production of a novel type of fermented milk, not only for their

  13. Fermentation characteristics and angiotensin I-converting enzyme-inhibitory activity of Lactobacillus helveticus isolate H9 in cow milk, soy milk, and mare milk.

    Science.gov (United States)

    Wang, Jicheng; Li, Changkun; Xue, Jiangang; Yang, Jie; Zhang, Qing; Zhang, Heping; Chen, Yongfu

    2015-06-01

    Lactobacillus helveticus isolate H9 demonstrated high angiotensin I-converting enzyme (ACE)-inhibitory activity in previous research. Here, we evaluated the fermentation characteristics (pH, titratable acidity, free amino nitrogen, and viable bacterial counts), ACE-inhibitory activity, and contents of Val-Pro-Pro (VPP) and Ile-Pro-Pro (IPP) peptides of stored yogurt (4°C for 28 d) fermented by L. helveticus isolate H9 (initially inoculated at 4 concentrations), from cow, mare, and soy milks. During storage, the pH and titratable acidity remained stable in yogurts produced from all milk types and all inoculation concentrations. The viable bacterial counts in all stored yogurts ranged between 10(6.72) and 10(8.59) cfu/g. The highest ACE-inhibitory activity (70.9-74.5%) was achieved at inoculation concentrations of 5×10(6) cfu/mL. The ACE-inhibitory tripeptides VPP and IPP as determined by ultra-performance liquid chromatography-tandem mass spectrometry were not produced in yogurt made from soy milk or mare milk. These evaluations indicate that L. helveticus H9 has good probiotic properties and would be a promising candidate for production of fermented food with probiotic properties. Copyright © 2015 American Dairy Science Association. Published by Elsevier Inc. All rights reserved.

  14. Screening and characterization of lactic acid bacterial strains that produce fermented milk and reduce cholesterol levels.

    Science.gov (United States)

    Guan, Xuefang; Xu, Qingxian; Zheng, Yi; Qian, Lei; Lin, Bin

    To screen for and characterize lactic acid bacteria strains with the ability to produce fermented milk and reduce cholesterol levels. The strains were isolated from traditional fermented milk in China. In vitro and in vivo evaluation of cholesterol-reduction were used to identify and verify strains of interest. Characteristics were analyzed using spectrophotometry and plate counting assays. The isolate HLX37 consistently produced fermented milk with strong cholesterol-reducing properties was identified as Lactobacillus plantarum (accession number: KR105940) and was thus selected for further study. The cholesterol reduction by strain HLX37 was 45.84%. The isolates were acid-tolerant at pH 2.5 and bile-tolerant at 0.5% (w/v) in simulated gastric juice (pH 2.5) for 2h and in simulated intestinal fluid (pH 8.0) for 3h. The auto-aggregation rate increased to 87.74% after 24h, while the co-aggregation with Escherichia coli DH5 was 27.76%. Strain HLX37 was intrinsically resistant to antibiotics such as penicillin, tobramycin, kanamycin, streptomycin, vancomycin and amikacin. Compared with rats in the model hyperlipidemia group, the total cholesterol content in the serum and the liver as well as the atherogenic index of rats in the viable fermented milk group significantly decreased by 23.33%, 32.37% and 40.23%, respectively. Fewer fat vacuoles and other lesions in liver tissue were present in both the inactivated and viable fermented milk groups compared to the model group. These studies indicate that strain HLX37 of L. plantarum demonstrates probiotic potential, potential for use as a candidate for commercial use for promoting health. Copyright © 2017 Sociedade Brasileira de Microbiologia. Published by Elsevier Editora Ltda. All rights reserved.

  15. Screening and characterization of lactic acid bacterial strains that produce fermented milk and reduce cholesterol levels

    Directory of Open Access Journals (Sweden)

    Xuefang Guan

    Full Text Available ABSTRACT Objective To screen for and characterize lactic acid bacteria strains with the ability to produce fermented milk and reduce cholesterol levels. Methods The strains were isolated from traditional fermented milk in China. In vitro and in vivo evaluation of cholesterol-reduction were used to identify and verify strains of interest. Characteristics were analyzed using spectrophotometry and plate counting assays. Results The isolate HLX37 consistently produced fermented milk with strong cholesterol-reducing properties was identified as Lactobacillus plantarum (accession number: KR105940 and was thus selected for further study. The cholesterol reduction by strain HLX37 was 45.84%. The isolates were acid-tolerant at pH 2.5 and bile-tolerant at 0.5% (w/v in simulated gastric juice (pH 2.5 for 2 h and in simulated intestinal fluid (pH 8.0 for 3 h. The auto-aggregation rate increased to 87.74% after 24 h, while the co-aggregation with Escherichia coli DH5 was 27.76%. Strain HLX37 was intrinsically resistant to antibiotics such as penicillin, tobramycin, kanamycin, streptomycin, vancomycin and amikacin. Compared with rats in the model hyperlipidemia group, the total cholesterol content in the serum and the liver as well as the atherogenic index of rats in the viable fermented milk group significantly decreased by 23.33%, 32.37% and 40.23%, respectively. Fewer fat vacuoles and other lesions in liver tissue were present in both the inactivated and viable fermented milk groups compared to the model group. Conclusion These studies indicate that strain HLX37 of L. plantarum demonstrates probiotic potential, potential for use as a candidate for commercial use for promoting health.

  16. Microbiological analysis of traditionally fermented milk sold in Kinigi ...

    African Journals Online (AJOL)

    African Journal of Food, Agriculture, Nutrition and Development ... Findings showed that the commercial milk samples were cross-contaminated by different ... and safety standards because people did not respect good manufacturing practices.

  17. Impact of preacidification of milk and fermentation time on the properties of yogurt.

    Science.gov (United States)

    Peng, Y; Horne, D S; Lucey, J A

    2009-07-01

    Casein interactions play an important role in the textural properties of yogurt. The objective of this study was to investigate how the concentration of insoluble calcium phosphate (CCP) that is associated with casein particles and the length of fermentation time influence properties of yogurt gels. A central composite experimental design was used. The initial milk pH was varied by preacidification with glucono-delta-lactone (GDL), and fermentation time (time to reach pH 4.6 from the initial pH) was altered by varying the inoculum level. We hypothesized that by varying the initial milk pH value, the amount of CCP would be modified and that by varying the length of the fermentation time we would influence the rate and extent of solubilization of CCP during any subsequent gelation process. We believe that both of these factors could influence casein interactions and thereby alter gel properties. Milks were preacidified to pH values from 6.55 to 5.65 at 40 degrees C using GDL and equilibrated for 4 h before inoculation. Fermentation time was varied from 250 to 500 min by adding various amounts of culture at 40 degrees C. Gelation properties were monitored using dynamic oscillatory rheology, and microstructure was studied using fluorescence microscopy. Whey separation and permeability were analyzed at pH 4.6. The preacidification pH value significantly affected the solubilization of CCP. Storage modulus values at pH 4.6 were positively influenced by the preacidification pH value and negatively affected by fermentation time. The value for the loss tangent maximum during gelation was positively affected by the preacidification pH value. Fermentation time positively affected whey separation and significantly influenced the rate of CCP dissolution during fermentation, as CCP dissolution was a slow process. Longer fermentation times resulted in greater loss of CCP at the pH of gelation. At the end of fermentation (pH approximately 4.6), virtually all CCP was dissolved

  18. Preventive effect of fermented Maillard reaction products from milk proteins in cardiovascular health.

    Science.gov (United States)

    Oh, N S; Kwon, H S; Lee, H A; Joung, J Y; Lee, J Y; Lee, K B; Shin, Y K; Baick, S C; Park, M R; Kim, Y; Lee, K W; Kim, S H

    2014-01-01

    The aim of this study was to determine the dual effect of Maillard reaction and fermentation on the preventive cardiovascular effects of milk proteins. Maillard reaction products (MRP) were prepared from the reaction between milk proteins, such as whey protein concentrates (WPC) and sodium caseinate (SC), and lactose. The hydrolysates of MRP were obtained from fermentation by lactic acid bacteria (LAB; i.e., Lactobacillus gasseri H10, L. gasseri H11, Lactobacillus fermentum H4, and L. fermentum H9, where human-isolated strains were designated H1 to H15), which had excellent proteolytic and 1,1-diphenyl-2-picrylhydrazyl (DPPH) radical scavenging activities (>20%). The antioxidant activity of MRP was greater than that of intact proteins in assays of the reaction with 2,2'-azino-bis (3-ethylbenzothiazoline-6-sulfonic acid) diammonium salt and trivalent ferric ions; moreover, the effect of MRP was synergistically improved by fermentation. The Maillard reaction dramatically increased the level of antithrombotic activity and 3-hydroxy-3-methylglutaryl-CoA reductase (HMGR) inhibitory effect of milk proteins, but did not change the level of activity for micellar cholesterol solubility. Furthermore, specific biological properties were enhanced by fermentation. Lactobacillus gasseri H11 demonstrated the greatest activity for thrombin and HMGR inhibition in Maillard-reacted WPC, by 42 and 33%, respectively, whereas hydrolysates of Maillard-reacted SC fermented by L. fermentum H9 demonstrated the highest reduction rate for micellar cholesterol solubility, at 52%. In addition, the small compounds that were likely released by fermentation of MRP were identified by size-exclusion chromatography. Therefore, MRP and hydrolysates of fermented MRP could be used to reduce cardiovascular risks. Copyright © 2014 American Dairy Science Association. Published by Elsevier Inc. All rights reserved.

  19. Optimal Cultivation Time for Yeast and Lactic Acid Bacteria in Fermented Milk and Effects of Fermented Soybean Meal on Rumen Degradability Using Nylon Bag Technique

    Directory of Open Access Journals (Sweden)

    S. Polyorach

    2016-09-01

    Full Text Available The objectives of this study were to determine an optimal cultivation time for populations of yeast and lactic acid bacteria (LAB co-cultured in fermented milk and effects of soybean meal fermented milk (SBMFM supplementation on rumen degradability in beef cattle using nylon bag technique. The study on an optimal cultivation time for yeast and LAB growth in fermented milk was determined at 0, 4, 8, 24, 48, 72, and 96 h post-cultivation. After fermenting for 4 days, an optimal cultivation time of yeast and LAB in fermented milk was selected and used for making the SBMFM product to study nylon bag technique. Two ruminal fistulated beef cattle (410±10 kg were used to study on the effect of SBMFM supplementation (0%, 3%, and 5% of total concentrate substrate on rumen degradability using in situ method at incubation times of 0, 2, 4, 6, 12, 24, 48, and 72 h according to a Completely randomized design. The results revealed that the highest yeast and LAB population culture in fermented milk was found at 72 h-post cultivation. From in situ study, the soluble fractions at time zero (a, potential degradability (a+b and effective degradability of dry matter (EDDM linearly (p<0.01 increased with the increasing supplemental levels and the highest was in the 5% SBMFM supplemented group. However, there was no effect of SBMFM supplement on insoluble degradability fractions (b and rate of degradation (c. In conclusion, the optimal fermented time for fermented milk with yeast and LAB was at 72 h-post cultivation and supplementation of SBMFM at 5% of total concentrate substrate could improve rumen degradability of beef cattle. However, further research on effect of SBMFM on rumen ecology and production performance in meat and milk should be conducted using in vivo both digestion and feeding trials.

  20. Some probiotic characteristics of a fermented milk product based on microbiota of "Tibetan kefir grains" cultivated in Ukrainian household.

    Science.gov (United States)

    Kukhtyn, Mykola; Vichko, Olena; Horyuk, Yulia; Shved, Olga; Novikov, Volodymyr

    2018-01-01

    The article describes some probiotic properties of fermented product made of natural association of Tibetan kefir grains cultivated in Ukrainian household (UTKG); also, the effect of UTKG microbiota on the growth of pathogenic microbiota and sensitivity to antibiotics was studied. It was found that the test-cultures of oppurtunistic pathogens ( Staphylococcus aureus , Bacillus mesentericus , and Mycobacterium luteum ) were sensitive; bacteriostatic zone of the test-culture ranged from 21 to 25 mm, and highly sensitive ( Proteus vulgaris and Aspergillus niger ) b acteriostatic zone exceeded 25 mm to probiotic bacteria of fermented product. UTKG microbiota is also moderately sensitive to multiple antibiotics that allows defining the obtained fermented milk product as functional with therapeutic properties. During the study of the influence of different NaCl and bile concentrations on acid-activity of UTKG it was found that active acid formation occurred at the concentrations up to 4% NaCl in cultivation medium (boiled milk) and at 20% bile and 0.45% phenol. It proves microbial association to be capable of withstanding adverse gastrointestinal conditions and continue developing.

  1. Fermented food in the context of a healthy diet: how to produce novel functional foods?

    Science.gov (United States)

    Leroy, Frédéric; De Vuyst, Luc

    2014-11-01

    This review presents an overview of recent studies on the production of functional fermented foods, of both traditional and innovative natures, and the mapping of the functional compounds involved. The functional aspects of fermented foods are mostly related to the concept of probiotic bacteria or the targeted microbial generation of functional molecules, such as bioactive peptides, during food fermentation. Apart from conventional yoghurt and fermented milks, several fermented nondairy foods are globally gaining in interest, in particular from soy or cereal origin, sometimes novel but often originating from ethnic (Asian) diets. In addition, a range of functional nonmicrobial compounds may be added to the fermented food matrix. Overall, a wide variety of potential health benefits is being claimed, yet often poorly supported by mechanistic insights and rarely demonstrated with clinical trials or even animal models. Although functional foods offer considerable market potential, several issues still need to be addressed. As most of the studies on functional fermented foods are of a rather descriptive and preliminary nature, there is a clear need for mechanistic studies and well controlled in-vivo experiments.

  2. Mathematical model of CO2 release during milk fermentation using natural kefir grains.

    Science.gov (United States)

    Goršek, Andreja; Ritonja, Jožef; Pečar, Darja

    2018-03-12

    Milk fermentation takes place in the presence of various micro-organisms, producing a variety of dairy products. The oldest of them is kefir, which is usually produced by the fermentation of milk with kefir grains. Carbon dioxide (CO 2 ), as one of the process products, also contributes to the characteristic flavor of kefir. The amount of CO 2 generated during fermentation depends on bioprocessing conditions and may change, which is not desirable at the industrial level. In this study we developed a simplified mathematical model of CO 2 release in the milk-fermentation process. An intuitive approach based on superposition and experimental analysis was used for the modeling. The chemical system studied was considered as a two-input (temperature, rotational frequency of the stirrer) one-output (CO 2 concentration) dynamic system. Based on an analysis of CO 2 release transients in the case of non-simultaneous stepwise changed input quantities, two differential equations were defined that describe the influence of the two input quantities on the output quantity. The simulation results were verified by experiments. The proposed model can be used for a comprehensive analysis of the process that is being studied and for the design and synthesis of advanced control systems, which will ensure a controlled CO 2 release at the industrial level. © 2018 Society of Chemical Industry. © 2018 Society of Chemical Industry.

  3. Reduction of Aflatoxin M1 Levels during Ethiopian Traditional Fermented Milk (Ergo Production

    Directory of Open Access Journals (Sweden)

    Tsige Shigute

    2018-01-01

    Full Text Available In this study, the reduction of aflatoxin M1 (AFM1 levels during lab-scale ergo production was investigated through determination of the residual levels of AFM1 using Enzyme Linked Immunosorbent Assay. The results showed gradual and incubation time dependent reduction of AFM1 level in the raw milk samples being fermented to ergo. The maximum reductions of 57.33 and 54.04% were recorded in AFM1 in natural and LAB inoculums initiated fermentations, respectively, in 5 days of incubation. Although a significant difference (P=0.05 in the AFM1 decrease in the two types of fermentations was recorded, such findings could vary with milk samples depending on initial load of the microorganisms as determined by hygienic conditions. However, the level of AFM1 in control (sterilized samples showed only a 5.5% decrease during the entire period of incubation. Microbiological investigation showed increasing LAB counts with incubation time. A gradual decrease in pH of the milk samples was observed during fermentation. Considering the fact that both viable and dead bacterial cells could remove AFM1 during ergo production, the mechanism is proposed as predominantly involving noncovalent binding of the toxin with the chemical components of the bacterial cell wall.

  4. Change of lactose content after milk fermentation using various microbial cultures

    Directory of Open Access Journals (Sweden)

    Ivana Vinko

    2011-06-01

    Full Text Available The purpose of this study was to determine lactose and lactic acid content and acidity changes in typified milk prior to fermentation and in dairy products on 1st and 28th day of their storage at 8 °C in cold environment. In this study 5 different dairy products were observed: yogurt, extra lactose yogurt, bifido milk, sour cream and sour milk. The enzymatic method for determination of lactose has been used. The biggest change in lactose and lactic acid content, according to study results, has happened in the process of fermentation, as expected. About 16-20 % of lactose has been converted by mesophilus, while significantly bigger part (round 30 % of lactose to lactic acid has been converted by thermophilus. The smallest part of lactose conversion was performed by Bifidobacterium therapy culture (just 15 % after the first day and 19 % on 28th day of cold storage which is due to the greater adjustment period of Bifidobacterium in milk for lactose fermentation.

  5. Effect of a fermented milk containing Bifidobacterium lactis DN-173010 on Chinese constipated women.

    Science.gov (United States)

    Yang, Yue-Xin; He, Mei; Hu, Gang; Wei, Jie; Pages, Philippe; Yang, Xian-Hua; Bourdu-Naturel, Sophie

    2008-10-28

    To investigate the effect of a fermented milk containing Bifidobacterium lactis DN-173010 and yogurt strains (BIO(R)) on adult women with constipation in Beijing. A total of 135 adult females with constipation were randomly allocated to consume for 2 wk either 100 g of the test fermented milk or 100 g of an acidified milk containing non-living bacteria (control). Stool frequency, defecation condition scores, stool consistency and food intake were recorded at baseline and after 1 and 2 wk in an intention-to-treat population of 126 subjects. In parallel, safety evaluation parameters were performed. At baseline, no differences were found between groups. Following consumption of test product, stool frequency was significantly increased after 1 wk (3.5 +/- 1.5 vs 2.4 +/- 0.6, P food intake did not change between the two groups, and safety parameters of the subjects were within normal ranges. This study suggests a beneficial effect of a fermented milk containing B. lactis DN-173010 on stool frequency, defecation condition and stool consistency in adult women with constipation constipated women after 1 and 2 wk of consumption.

  6. Characteristics of Milk Fermented by Streptococcus thermophilus MGA45-4 and the Profiles of Associated Volatile Compounds during Fermentation and Storage

    Directory of Open Access Journals (Sweden)

    Tong Dan

    2018-04-01

    Full Text Available The lactic acid bacterium Streptococcus thermophilus is a major starter culture for the production of dairy products. In this study, the physiochemical characteristics of milk fermented by the MGA45-4 isolate of S. thermophilus were analyzed. Our data indicate that milk fermented using S. thermophilus MGA45-4 maintained a high viable cell count (8.86 log10 colony-forming units/mL, and a relatively high pH (4.4, viscosity (834.33 mPa·s, and water holding capacity (40.85% during 14 days of storage. By analyzing the volatile compound profile using solid-phase microextraction and gas chromatography/mass spectrometry, we identified 73 volatile compounds in the fermented milk product, including five carboxylic acids, 21 aldehydes, 13 ketones, 16 alcohols, five esters, and 13 aromatic carbohydrates. According to the odor activity values, 11 of these volatile compounds were found to play a key role in producing the characteristic flavor of fermented milk, particularly octanal, nonanal, hexanal, 2,3-butanedione, and 1-octen-3-ol, which had the highest odor activity values among all compounds analyzed. These findings thus provide more insights in the chemical/molecular characteristics of milk fermented using S. thermophilus, which may provide a basis for improving dairy product flavor/odor during the process of fermentation and storage.

  7. Characteristics of Milk Fermented by Streptococcus thermophilus MGA45-4 and the Profiles of Associated Volatile Compounds during Fermentation and Storage.

    Science.gov (United States)

    Dan, Tong; Jin, Rulin; Ren, Weiyi; Li, Ting; Chen, Haiyan; Sun, Tiansong

    2018-04-11

    The lactic acid bacterium Streptococcus thermophilus is a major starter culture for the production of dairy products. In this study, the physiochemical characteristics of milk fermented by the MGA45-4 isolate of S. thermophilus were analyzed. Our data indicate that milk fermented using S. thermophilus MGA45-4 maintained a high viable cell count (8.86 log10 colony-forming units/mL), and a relatively high pH (4.4), viscosity (834.33 mPa·s), and water holding capacity (40.85%) during 14 days of storage. By analyzing the volatile compound profile using solid-phase microextraction and gas chromatography/mass spectrometry, we identified 73 volatile compounds in the fermented milk product, including five carboxylic acids, 21 aldehydes, 13 ketones, 16 alcohols, five esters, and 13 aromatic carbohydrates. According to the odor activity values, 11 of these volatile compounds were found to play a key role in producing the characteristic flavor of fermented milk, particularly octanal, nonanal, hexanal, 2,3-butanedione, and 1-octen-3-ol, which had the highest odor activity values among all compounds analyzed. These findings thus provide more insights in the chemical/molecular characteristics of milk fermented using S. thermophilus , which may provide a basis for improving dairy product flavor/odor during the process of fermentation and storage.

  8. Effects of fermentation with Lactobacillus rhamnosus GG on product quality and fatty acids of goat milk yogurt.

    Science.gov (United States)

    Jia, Ru; Chen, Han; Chen, Hui; Ding, Wu

    2016-01-01

    The effect of fermentation with Lactobacillus rhamnosus GG on the product quality of goat milk yogurt using traditional yogurt starter was studied through single-factor experiments and orthogonal experiments. The optimum fermentation condition was evaluated by the titratable acidity of goat milk yogurt, water-retaining capability, sensory score, and texture properties; the fatty acids of the fermented goat milk were determined by a gas chromatograph. Results indicate that high product quality of goat milk yogurt can be obtained and the content of short-chain and medium-chain fatty acids can be decreased significantly when amount of sugar added was 7%, inoculation amount was 3%, the ratio of 3 lactic acid bacteria--Lactobacillus delbrueckii ssp. bulgaricus, Streptococcus thermophilus, and L. rhamnosus GG--was 1:1:3, and fermentation temperature was 42°C. Copyright © 2016 American Dairy Science Association. Published by Elsevier Inc. All rights reserved.

  9. Draft Genome Sequence of Leuconostoc mesenteroides 406 Isolated from the Traditional Fermented Mare Milk Airag in Tuv Aimag, Mongolia

    OpenAIRE

    Morita, Hidetoshi; Toh, Hidehiro; Oshima, Kenshiro; Nakano, Akiyo; Hano, Chihiro; Yoshida, Saki; Nguyen, Tien Thi Thuy; Wulijideligen,; Tashiro, Kosuke; Arakawa, Kensuke; Miyamoto, Taku

    2016-01-01

    Leuconostoc mesenteroides 406 was isolated from the traditional fermented mare milk airag in Tuv Aimag, Mongolia. This strain produces an antilisterial bacteriocin. Here, we report the draft genome sequence of this organism.

  10. Draft Genome Sequence of Leuconostoc mesenteroides 406 Isolated from the Traditional Fermented Mare Milk Airag in Tuv Aimag, Mongolia.

    Science.gov (United States)

    Morita, Hidetoshi; Toh, Hidehiro; Oshima, Kenshiro; Nakano, Akiyo; Hano, Chihiro; Yoshida, Saki; Nguyen, Tien Thi Thuy; Wulijideligen; Tashiro, Kosuke; Arakawa, Kensuke; Miyamoto, Taku

    2016-03-24

    Leuconostoc mesenteroides406 was isolated from the traditional fermented mare milk airag in Tuv Aimag, Mongolia. This strain produces an antilisterial bacteriocin. Here, we report the draft genome sequence of this organism. Copyright © 2016 Morita et al.

  11. Draft Genome Sequence of Leuconostoc mesenteroides 213M0, Isolated from Traditional Fermented Mare Milk Airag in Bulgan Aimag, Mongolia

    OpenAIRE

    Morita, Hidetoshi; Toh, Hidehiro; Oshima, Kenshiro; Nakano, Akiyo; Hano, Chihiro; Yoshida, Saki; Bolormaa, Tsognemekh; Burenjargal, Sedkhuu; Nguyen, Co Thi Kim; Tashiro, Kosuke; Arakawa, Kensuke; Miyamoto, Taku

    2016-01-01

    Leuconostoc mesenteroides 213M0 was isolated from traditional fermented mare milk airag in Bulgan Aimag, Mongolia. This strain produces a listericidal bacteriocin-like inhibitory substance. Here, we report the draft genome sequence of this organism.

  12. Development of fermented milk “Leben” made from spontaneous ...

    African Journals Online (AJOL)

    Yomi

    2012-01-24

    Jan 24, 2012 ... shaking it back and forth till the coalescence of the fat globules. ... proteins, mesophilic lactis acid bacteria (LAB) were the predominant ... the following steps: five liters of raw milk was left spontaneously at. 25 ± 2°C in a jar ...

  13. Radioprotective action of milk product fermented by strain LBL 4

    International Nuclear Information System (INIS)

    Minkova, M.; G'osheva, L.; Brankova, R.

    1992-01-01

    A food product containing L. Bulgaricus LBL 4 strain and lysozyme was studied for influence upon resistance of experimental animals to nonlethal radiation exposure. The effect was assessed by recording the response of the most radiosensitive body system, that of blood formation. Male Wistar rats were used. The milk product was given by mouth daily for 15 days (3x5 days) prior to 3-Gy gamma irradiation. On day 3 and day 10 in the postradiation period, measurements were made of spleen weight, spleen and bone-marrow cellularity, and peripheral leukocyte counts. The evidence obtained indicated that pretreatment by dietary intake of LBL--4-containing milk product increased the resistance of the blood forming system to nonlethal gamma irradiation, which could be explained by strengthening of the immune activity of the body.

  14. Bioaccessible peptides released by in vitro gastrointestinal digestion of fermented goat milks.

    Science.gov (United States)

    Moreno-Montoro, Miriam; Jauregi, Paula; Navarro-Alarcón, Miguel; Olalla-Herrera, Manuel; Giménez-Martínez, Rafael; Amigo, Lourdes; Miralles, Beatriz

    2018-06-01

    In this study, ultrafiltered goat milks fermented with the classical starter bacteria Lactobacillus delbrueckii subsp. bulgaricus and Streptococcus salivarus subsp. thermophilus or with the classical starter plus the Lactobacillus plantarum C4 probiotic strain were analyzed using ultra-high performance liquid chromatography-quadrupole-time-of-flight tandem mass spectrometry (UPLC-Q-TOF-MS/MS) and/or high performance liquid chromatography-ion trap (HPLC-IT-MS/MS). Partial overlapping of the identified sequences with regard to fermentation culture was observed. Evaluation of the cleavage specificity suggested a lower proteolytic activity of the probiotic strain. Some of the potentially identified peptides had been previously reported as angiotensin-converting enzyme (ACE) inhibitory, antioxidant, and antibacterial and might account for the in vitro activity previously reported for these fermented milks. Simulated digestion of the products was conducted in the presence of a dialysis membrane to retrieve the bioaccessible peptide fraction. Some sequences with reported physiological activity resisted digestion but were found in the non-dialyzable fraction. However, new forms released by digestion, such as the antioxidant α s1 -casein 144 YFYPQL 149 , the antihypertensive α s2 -casein 90 YQKFPQY 96 , and the antibacterial α s2 -casein 165 LKKISQ 170 , were found in the dialyzable fraction of both fermented milks. Moreover, in the fermented milk including the probiotic strain, the k-casein dipeptidyl peptidase IV inhibitor (DPP-IV) 51 INNQFLPYPY 60 as well as additional ACE inhibitory or antioxidant sequences could be identified. With the aim of anticipating further biological outcomes, quantitative structure activity relationship (QSAR) analysis was applied to the bioaccessible fragments and led to potential ACE inhibitory sequences being proposed. Graphical abstract Ultrafiltered goat milks were fermented with the classical starter bacteria (St) and with St plus the

  15. In vitro probiotic potential of Lactobacillus spp. isolated from fermented milks

    Directory of Open Access Journals (Sweden)

    A.F. Cunha

    2013-12-01

    Full Text Available The potential of in vitro probiotic Lactobacillus spp. was evaluated in fermented milks marketed in Belo Horizonte, MG, Brazil. Of the samples analyzed, 86.7% had at least 10(6 CFU/mL of Lactobacillus spp., complying with the Brazilian quality standards for fermented milks. Furthermore, 56.7% had minimum count ranging from 10(8 to 10(9 CFU/mL, which is in accordance with legal parameters. The remaining 43.3% would not be able to satisfactorily guarantee benefits to consumers. The amount of Lactobacillus spp. varied between batches of products, which may indicate failures in monitoring during manufacture, transport or storage. All strains of Lactobacillus spp. showed some inhibitory activity against the indicator microorganisms, being more pronounced against pathogenic microorganisms than against non-pathogenic (P<0.05. Samples of Lactobacillus spp. showed different profiles of antimicrobial susceptibility, with an occurrence of cases of multidrug resistance. All strains tested showed sensitivity to bile salts (0.3% and resistance to gastric pH (2.0. Lactobacillus spp. of commercial fermented milks should be present in higher amounts in some brands, be resistant to bile salts and have no multiple resistance to antimicrobials.

  16. Physicochemical Characteristic of Fermented Goat Milk Added with Different Starters Lactic Acid Bacteria

    Directory of Open Access Journals (Sweden)

    Anif Mukaromah Wati

    2018-03-01

    Full Text Available Development of traditional food including dadih to be commercial fermented milk was needed to achieve efficiency and effective of products. Dadih with natural starter needs to be changed with starters because starters can be produced commercially. This study aims to evaluate physicochemical characteristic of fermented goat milk that added with different starters Lactic Acid Bacteria (LAB isolated from dadih. The materials used for this research were starters LAB that isolated from dadih. In this experiment, treatments were used different starters that namely starter 11, starter 21, starter 25, starter 29, and starter 41 then analized about water content, ash content, fat content, syneresis, and viscosity. The experiment was carried out with three replications. The data were analyzed by ANOVA using the basic design of Completely Randomized Design (CRD and continued by Duncan's Multiple Range Test (DMRT if there was a significantly different. The results showed that different starters had influence on water content, ash content, fat content, syneresis, and viscosity. It could be concluded that starters 11 and 41 were the best starter that can be applied in fermented goat milk product based on physical quality with lower syneresis and higher viscosity. But based on chemical quality, starter 11 was the best starter with lower water content and higher ash content.

  17. Development of a non-dairy probiotic fermented product based on almond milk and inulin.

    Science.gov (United States)

    Bernat, Neus; Cháfer, Maite; Chiralt, Amparo; González-Martínez, Chelo

    2015-09-01

    A new fermented almond "milk" that combined the properties of both almonds and probiotics was considered to cover the current versatile health-promoting foods' demand. Almond milk fermentation with probiotic Lactobacillus reuteri and Streptococcus thermophilus was studied by using a Central Composite design with response surface methodology, and different factors (glucose, fructose, inulin and starters) were optimised to assure high probiotic survivals in the final product. The optimal formulation was physicochemically characterised throughout cold storage (28 days) and both probiotic survivals to in vitro digestion and proteolysis were quantified. Results showed that a high probiotic population (>10(7) cfu/mL) was obtained in the previously optimised almond milk throughout storage time, which correspond to the addition of 0.75 g of glucose/100 mL, 0.75 g of fructose/100 mL, 2 g/100 mL inulin and 6 mL/100 mL inoculum. Glucose was used as the main nutrient and the production of mannitol by L. reuteri was detected. The fermentation process increased the viscosity values, forming a weak gel structure, whose physical properties hardly changed. Probiotic bacteria notably survived (51%) to the in vitro digestion, surely related to the inulin presence, which would add value to the developed product by enhancing the potential health benefits of its consumption. © The Author(s) 2014.

  18. Enrichment of Probiotic Fermented Milk with Green Banana Pulp: Characterization Microbiological, Physicochemical and Sensory

    Directory of Open Access Journals (Sweden)

    Carolina de Oliveira Vogado

    2018-03-01

    Full Text Available The aims of this study were (i to evaluate the growth kinetic of L. paracasei LBC 81 in fermented milks enriched with green banana pulp (GBP; (ii to evaluate the effect of the incorporation of GBP on the chemical composition and the sensory acceptance; and (iii to study the viability of the probiotic and technological properties during refrigerated storage. The amount of GBP used were 3.0, 6.0 and 9.0 g/100 g. The results show that the higher the concentration of GBP added, the shorter the time taken to reach pH 4.6. It was observed that the incorporation of GBP did not affect negatively the viability of L. paracasei LBC 81 during storage. The fermented milk elaborated with 6.0 g/100 g of GBP was the most accepted. The present study indicates that the enrichment of fermented milk with GBP favors the stability of the probiotic strain, L. paracasei LBC 81 during storage.

  19. Volatile Organic Compounds in Naturally Fermented Milk and Milk Fermented Using Yeasts, Lactic Acid Bacteria and Their Combinations As Starter Cultures

    Directory of Open Access Journals (Sweden)

    Bennie C. Viljoen

    2007-01-01

    Full Text Available The volatile organic compounds present in 18 Zimbabwean naturally fermented milk (amasi samples and those produced by various yeasts, lactic acid bacteria (LAB and yeast/ LAB combinations were determined using headspace gas chromatography. The yeast strains used were: Candida kefyr 23, C. lipolytica 57, Saccharomyces cerevisiae 71, C. lusitaniae 68, C. tropicalis 78, C. lusitaniae 63, C. colliculosa 41, S. dairenensis 32, and Dekkera bruxellensis 43, and were coded Y1 to Y9, respectively. The LAB strains used were Lactococcus lactis subsp. lactis Lc39, L. lactis subsp. lactis Lc261, Lactobacillus paracasei Lb11, and L. lactis subsp. lactis biovar. diacetylactis C1, and were coded B1 to B4, respectively. Some of the volatile organic compounds found in amasi were acetaldehyde, ethanol, acetone, 2-methyl propanal, 2-methyl-1-propanol and 3-methyl-1-butanol. However, the levels of volatile organic compounds in the naturally fermented milk (NFM samples varied from one sample to another, with acetaldehyde ranging from 0.1–18.4 ppm, 3-methyl butanal from <0.1–0.47 ppm and ethanol from 39.3–656 ppm. The LAB/C. kefyr 23 (B/Y1 co-cultures produced significantly (p<0.05 higher levels of acetaldehyde and ethanol than the levels found in the NFM. The acetaldehyde levels in the B/Y1 samples ranged from 26.7–87.7 ppm, with L. lactis subsp. lactis biovar. diacetylactis C1 (B4 producing the highest level of acetaldehyde in combination with C. kefyr 23 (Y1. Using principal component analysis (PCA, most of the NFM samples were grouped together with single and co-cultures of Lc261, Lb11 and the non-lactose fermenting yeasts, mainly because of the low levels of ethanol and similar levels of 3-methyl butanal. Chromatograms of amasi showed prominent peak of methyl aldehydes and their alcohols including 3-methyl-butanal and 3-methyl-butanol, suggesting that these compounds are important attributes of Zimbabwean naturally fermented milk.

  20. Correlation of the microstructure with viscosity and textural properties during milk fermentation by kombucha inoculum

    Directory of Open Access Journals (Sweden)

    Vukić Vladimir R.

    2014-01-01

    Full Text Available The aim of this study was to examine the changes in the microstructure, textural properties and viscosity of the gel formed during milk fermentation with kombucha inoculum and to establish a relationship between the microstructure and these properties. The values of the analyzed characteristics were measured during the gelation at 42°C at the following pHs: 5.4, 5.1, 4.8 and 4.6. The microstructure analysis revealed disappearance of coarse cluster structure and appearance of finer casein micelles network during fermentation. The obtained results showed significant differences in them viscosity and textural properties during fermentation, which is in accordance with their microstructure. The correlation of the examined properties and microstructure of the gel was established. [Projekat Ministarstva nauke Republike Srbije, br. 46009

  1. Lactobacillus helveticus-fermented milk improves learning and memory in mice.

    Science.gov (United States)

    Ohsawa, Kazuhito; Uchida, Naoto; Ohki, Kohji; Nakamura, Yasunori; Yokogoshi, Hidehiko

    2015-07-01

    To investigate the effects of Calpis sour milk whey, a Lactobacillus helveticus-fermented milk product, on learning and memory. We evaluated improvement in scopolamine-induced memory impairment using the spontaneous alternation behaviour test, a measure of short-term memory. We also evaluated learning and working memory in mice using the novel object recognition test, which does not involve primary reinforcement (food or electric shocks). A total of 195 male ddY mice were used in the spontaneous alternation behaviour test and 60 in the novel object recognition test. Forced orally administered Calpis sour milk whey powder (200 and 2000 mg/kg) significantly improved scopolamine-induced cognitive impairments (P memory (2000 mg/kg; P learning and memory in healthy human subjects; however, human clinical studies are necessary.

  2. Effect of incubation time, inoculum size, temperature, pasteurization time, goat milk powder and whey powder on ACE inhibitory activity in fermented milk by L. plantarum LP69.

    Science.gov (United States)

    Shu, Guowei; Yang, Hui; Chen, He; Zhang, Qiuhong; Tian, Yue

    2015-01-01

    Angiotensin I converting enzyme (ACE) plays an important physiological role in regulating hypertension. Lactic acid bacteria are known to produce ACE inhibitory peptides which can lower hypertension during fermentation. The effect of incubation time (0~36 h), inoculum size (3, 4, 5, 6 and 7%, v/v), temperature (25, 30, 35, 40 and 45°C), sterilization time (5, 10, 15, 20 and 25 min), concentration of goat milk powder (8, 10, 12, 14 and 16%, w/v) and whey powder (0.5, 0.6, 0.7, 0.8 and 0.9%, w/v) on ACE inhibitory peptides fermented from goat milk by Lactobacillus plantarum LP69 was investigated using single factor experiment. The optimal incubation time, inoculum size, temperature, pasteurization time, goat milk powder and whey powder in fermented milk by L. plantarum LP69 was 14 h, 3.0%, 35°C, 20 min, 14% and 0.70% for ACE inhibitory activity and 22 h, 3.0%, 40°C, 25 min, 16% and 0.60% for viable cell counts, respectively. The incubation time, inoculum size, temperature, pasteurization time, goat milk powder and whey powder had a significant influence on ACE inhibitory activity in fermented milk by Lactobacillus plantarum LP69, the results are beneficial for further screening of main factors by using fractional factorial designs.

  3. STARTER CULTURES COMPOSITIONS WITH PROBIOTICS FOR FERMENTED MILK PRODUCTS AND COSMETICS

    Directory of Open Access Journals (Sweden)

    N. Tkachenko

    2018-04-01

    Full Text Available The expediency of optimization of starter cultures composition of mixed cultures Lactococcus sp. and mixed cultures Bifidobacterium bifidum BB 01 + Bifidobacterium longum BL 01 + Bifidobacterium breve BR 01 for the manufacture of fermented milk products and cosmetics for teenagers and people under the age of 40-45 years with probiotics has been substantiated.The value of titratable acidity, number of viable cells of bifidobacteria has been determined, as well as the most probable number of lactobacterium in fermented probiotic clots obtained with different ratios of mixed cultures Lactococcus sp. and mixed cultures of Bifidobacterium sp. in starter cultures compositions (the initial concentration of the mixed cultures (MC Lactococcus sp. and MC Bifidobacterium sp. varied within the range of 1×105 – 1×106 CFU/cm3 of the inoculated milk, enriched with fructose as a growth factor of bifidobacteria. The high content of probiotics and the lowest values of titratable acidity are typical of the fermented milk clots obtained using starter cultures composition with a ratio of MC Lactococcus sp. : MC Bifidobacterium sp. 1 : 10. The maximum number of lactococci viable cells is observed in clots obtained using starter cultures composition with the initial ratio of MC Lactococcus sp. : MC Bifidobacterium sp. 10 : 1. The optimum ratio of MC Lactococcus sp. and MC Bifidobacterium sp. – 1 : 10 has been established (initial concentration of the cultures at inoculation – 1×105 and 1×106 CFU/cm3, respectively for the production of fermented milk products and cosmetics with probiotics, where the maximum value of the quality aggregated factor – 7, 12 is noted.It is shown that a fermented probiotic milk clots obtained using starter cultures composition with an optimum ratio of cultures of lacto- and bifidobacteria (1 : 10 have good sensory characteristics, contain a high number of viable cells of bifidobacteria and lactobacteria – (9,15±0,14×109 and

  4. Comparative study of the synbiotic effect of inulin and fructooligosaccharide with probiotics with regard to the various properties of fermented soy milk.

    Science.gov (United States)

    Mishra, Shalini; Mishra, H N

    2018-01-01

    Numerous combinations of probiotics were explored to find the suitable starter culture for the development of synbiotic soy yoghurt which can give good product characteristics and may be acceptable among consumers. Prebiotics (fructooligosaccharide (FOS) and inulin) were supplemented in an attempt to reduce the after-taste of soymilk, improve acidification profile and growth of probiotics. The addition of prebiotics in soy milk significantly enhanced the acidification rate (10.82 to 23.00 × 10 -3 pH units/min) and condensed the fermentation completion time. FOS-supplemented fermented soy milk showed better acidification and post-acidification profile as compared to inulin supplemented samples. The Streptococcus salivarius subsp. thermophilus (ST) - Lactobacillus acidophilus (LA) with FOS gave the better textural properties with firmer gel (350.10), lower adhesiveness (-93.10) and springiness (0.92), higher gumminess (164.50) and average cohesiveness (0.47). FOS-supplemented ST-LA-fermented samples showed good gel characteristics with higher elastic modulus (1672.39 Pa), viscous modulus (416.41 Pa), complex modulus (1723.53 Pa), lower tan δ (14) and higher overall acceptability scores (7.40) on a 9-point hedonic scale. Developed synbiotic soy fermented milk showed more than the 9 log cfu/ml count throughout storage which is required for probiotic functional food.

  5. Intake of Milk or Fermented Milk Combined With Fruit and Vegetable Consumption in Relation to Hip Fracture Rates: A Cohort Study of Swedish Women.

    Science.gov (United States)

    Michaëlsson, Karl; Wolk, Alicja; Lemming, Eva Warensjö; Melhus, Håkan; Byberg, Liisa

    2018-03-01

    Milk products may differ in pro-oxidant properties and their effects on fracture risk could potentially be modified by the intake of foods with antioxidant activity. In the population-based Swedish Mammography Cohort study, we aimed to determine how milk and fermented milk combined with fruit and vegetable consumption are associated with hip fracture. Women born in 1914-1948 (n = 61,240) answered food frequency and lifestyle questionnaires in 1987-1990 and 38,071 women contributed with updated information in 1997. During a mean follow-up of 22 years, 5827 women had a hip fracture (ascertained via official register data). Compared with a low intake of milk (yogurt or soured milk) yielded a different pattern with lowest rates of hip fracture in high consumers: HR, 0.81 (95% CI, 0.68 to 0.97) for ≥2 servings/day of fermented milk and ≥5 servings/day of fruits and vegetables compared with low consumption of both fruit and vegetables and fermented milk. We conclude that the amount and type of dairy products as well as fruit and vegetable intake are differentially associated with hip fracture rates in women. © 2017 American Society for Bone and Mineral Research. © 2017 American Society for Bone and Mineral Research.

  6. Using Goat's Milk, Barley Flour, Honey, and Probiotic to Manufacture of Functional Dairy Product.

    Science.gov (United States)

    Ismail, Magdy Mohamed; Hamad, Mohamed Farid; Elraghy, Esraa Mohamed

    2017-08-23

    Stirred yogurt manufactured using probiotic culture which usually called Rayeb milk in the Middle East region is one of the most important functional fermented milk products. To increase the health and functionality properties to this product, some ingredients like fruits, cereal, and whey protein are used in production. This study was carried out to prepare functional Rayeb milk from goat's milk, barley flour (15%) and honey (4%) mixtures using ABT culture. Also, vanilla and cocoa powder were used as flavorings. Adding barley flour and honey to goat's milk increased curd tension and water-holding capacity and decreased coagulation time and susceptibility to syneresis. The values of carbohydrate, total solids, dietary fiber, ash, total protein, water soluble nitrogen, total volatile fatty acids, unsaturated fatty acids, oleic, linoleic, α-linolenic acids, and antioxidant activity were higher in Rayeb milk supplemented with barley flour and honey than control. The viabilities of Lactobacillus acidophilus and Bifidobacterium lactis Bb12 (Chr. Hansen's Lab A/S) increased in fortified Rayeb milk. The recommended level of 10 7  cfu g -1 of bifidobacteria as a probiotic was exceeded for these samples. Addition of vanilla (0.1%) or cocoa powder (0.5%) improved the sensory properties of fortified Rayeb milk.

  7. Bacterial microbiota compositions of naturally fermented milk are shaped by both geographic origin and sample type.

    Science.gov (United States)

    Zhong, Z; Hou, Q; Kwok, L; Yu, Z; Zheng, Y; Sun, Z; Menghe, B; Zhang, H

    2016-10-01

    Naturally fermented dairy products contain a rich microbial biodiversity. This study aimed to provide an overview on the bacterial microbiota biodiversity of 85 samples, previously collected across a wide region of China, Mongolia, and Russia. Data from these 85 samples, including 55 yogurts, 18 naturally fermented yak milks, 6 koumisses, and 6 cheeses, were retrieved and collectively analyzed. The most prevalent phyla shared across samples were Firmicutes, Proteobacteria, Bacteroidetes, and Actinobacteria, which together accounted for 99% of bacterial sequences. The predominant genera were Lactobacillus, Lactococcus, Streptococcus, Acetobacter, Acinetobacter, Leuconostoc, and Macrococcus, which together corresponded to 96.63% of bacterial sequences. Further multivariate statistical analyses revealed significant differences in the microbiota structure across sample geographic origin and type. First, on the principal coordinate score plot, samples representing the 3 main sample collection regions (Russia, Xinjiang, and Tibet) were mostly located respectively in the upper left, lower right, and lower left quadrants, although slight overlapping occurred. In contrast, samples from the minor sampling areas (Inner Mongolia, Mongolia, Gansu, and Sichuan) were predominantly distributed in the lower left quadrant. These results suggest a possible association between sample geographical origin and microbiota composition. Second, bacterial microbiota structure was stratified by sample type. In particular, the microbiota of cheese was largely distinct from the other sample types due to its high abundances of Lactococcus and Streptococcus. The fermented yak milk microbiota was most like that of the yogurts. Koumiss samples had the lowest microbial diversity and richness. In conclusion, both geographic origin and sample type shape the microbial diversity of naturally fermented milk. Copyright © 2016 American Dairy Science Association. Published by Elsevier Inc. All rights

  8. Metabolic Footprinting of Fermented Milk Consumption in Serum of Healthy Men

    Science.gov (United States)

    Pimentel, Grégory; Burton, Kathryn J; von Ah, Ueli; Bütikofer, Ueli; Pralong, François P; Vionnet, Nathalie; Portmann, Reto; Vergères, Guy

    2018-01-01

    Abstract Background Fermentation is a widely used method of natural food preservation that has consequences on the nutritional value of the transformed food. Fermented dairy products are increasingly investigated in view of their ability to exert health benefits beyond their nutritional qualities. Objective To explore the mechanisms underpinning the health benefits of fermented dairy intake, the present study followed the effects of milk fermentation, from changes in the product metabolome to consequences on the human serum metabolome after its ingestion. Methods A randomized crossover study design was conducted in 14 healthy men [mean age: 24.6 y; mean body mass index (in kg/m2): 21.8]. At the beginning of each test phase, serum samples were taken 6 h postprandially after the ingestion of 800 g of a nonfermented milk or a probiotic yogurt. During the 2-wk test phases, subjects consumed 400 g of the assigned test product daily (200 g, 2 times/d). Serum samples were taken from fasting participants at the end of each test phase. The serum metabolome was assessed through the use of LC-MS–based untargeted metabolomics. Results Postprandial serum metabolomes after milk or yogurt intake could be differentiated [orthogonal projections to latent structures discriminant analysis (OPLS-DA) Q2 = 0.74]. Yogurt intake was characterized by higher concentrations of 7 free amino acids (including proline, P = 0.03), reduced concentrations of 5 bile acids (including glycocholic acid, P = 0.04), and modulation of 4 indole derivative compounds (including indole lactic acid, P = 0.01). Fasting serum samples after 2 wk of daily intake of milk or yogurt could also be differentiated based on their metabolic profiles (OPLS-DA Q2 = 0.56) and were discussed in light of the postprandial results. Conclusion Metabolic pathways related to amino acids, indole derivatives, and bile acids were modulated in healthy men by the intake of yogurt. Further investigation to explore novel

  9. Molecular quantification of lactic acid bacteria in fermented milk products using real-time quantitative PCR.

    Science.gov (United States)

    Furet, Jean-Pierre; Quénée, Pascal; Tailliez, Patrick

    2004-12-15

    Real-time quantitative PCR assays were developed for the absolute quantification of lactic acid bacteria (LAB) (Streptococcus thermophilus, Lactobacillus delbrueckii, L. casei, L. paracasei, L. rhamnosus, L. acidophilus and L. johnsonii) in fermented milk products. The results of molecular quantification and classic bacterial enumeration did not differ significantly with respect to S. thermophilus and the species of the L. casei group which were detected in the six commercial fermented products tested, thus showing that DNA extraction was efficient and that genomic DNA solutions were free of PCR inhibitors. For L. delbrueckii, the results of bacterial enumeration were generally lower by a factor 10 to 100 than those of PCR quantification, suggesting a loss of viability during storage of the dairy products at 1-8 degrees C for most of the strains in this species. Real-time quantitative assays enabled identification of the species of lactic acid bacterial strains initially present in commercial fermented milk products and their accurate quantification with a detection threshold of 10(3) cells per ml of product.

  10. Production of bacteriocin by Leuconostoc mesenteroides 406 isolated from Mongolian fermented mare's milk, airag.

    Science.gov (United States)

    Wulijideligen; Asahina, Takayuki; Hara, Kazushi; Arakawa, Kensuke; Nakano, Hiroyuki; Miyamoto, Taku

    2012-10-01

    The purification and characterization of a bacteriocin produced by Leuconostoc mesenteroides strain 406 that was isolated from traditional Mongolian fermented mare's milk, airag, were carried out. Leuconostoc mesenteroides strain 406 was identified on the basis of its morphological and biochemical characteristics and carbohydrate fermentation profile and by API 50 CH kit and 16S ribosomal DNA analyses. The neutral-pH cell-free supernatant of this bacterium inhibited the growth of several lactic acid bacteria and food spoilage and pathogenic organisms, including Listeria monocytogenes and Clostridium botulinum. The bacteriocin was heat-stable and not sensitive to acid and alkaline conditions, but was sensitive to several proteolytic enzymes such as pepsin, pronase E, proteinase K, trypsin, and α-chymotrypsin, but not catalase. Optimum bacteriocin production (4000 activity units/mL) was achieved when the strain was cultured at 25°C for 24-36 h in Man Rogosa Sharpe medium. The bacteriocin was partially purified by ammonium sulfate precipitation (80% saturation), dialysis (cut-off MW: 1000), and gel filtration chromatography. Sodium dodecyl sulfate-polyacrylamide gel electrophoresis revealed that the bacteriocin had a molecular weight of approximately 3.3 kDa. To our knowledge, this is the first report of the isolation of a bacteriocin-producing Leuconostoc strain from airag. An application to fermented milks would be desired. © 2012 The Authors. Animal Science Journal © 2012 Japanese Society of Animal Science.

  11. Influence of fermentation temperature on the content of fatty acids in low energy milk-based kombucha products

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    Malbaša Radomir V.

    2011-01-01

    Full Text Available The aim of this study was to investigate the influence of fermentation temperature on the fatty acids content in low energy milk-based products obtained by kombucha inoculums with herbal teas. In this investigation low energy milk-based kombucha products were produced from milk with 0.8% milk fat using 10% (v/v kombucha inoculums cultivated on winter savory, peppermint, stinging nettle and wild thyme. The process of fermentation was conducted at two temperatures: 40°C and 43°C. Fermentation was stopped after the pH value of 4.5 was reached. Duration of the fermentation process was shorter by applying higher fermentation temperature. Fatty acids content was determined by gas chromatography-mass spectrometry. Predominant fatty acids in all obtained products were saturated fatty acids, first of all the monounsaturated ones. The higher temperature resulted in the formation of lower amount of saturated fatty acids in the obtained milk-based kombucha products.

  12. Novel fermented chickpea milk with enhanced level of γ-aminobutyric acid and neuroprotective effect on PC12 cells

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    Wen Li

    2016-08-01

    Full Text Available In this study, novel fermented chickpea milk with high γ -aminobutyric acid (GABA content and potential neuroprotective activity was developed. Fermentation starter that can produce GABA was selected from 377 strains of lactic acid bacteria isolated from traditional Chinese fermented foods. Among the screened strains, strain M-6 showed the highest GABA-producing capacity in De Man–Rogosa and Sharp (MRS broth and chickpea milk. M-6 was identified as Lactobacillus plantarum based on Gram staining, API carbohydrate fermentation pattern testing, and 16s rDNA sequencing. The complete gene encoding glutamate decarboxylase was cloned to confirm the presence of the gene in L. plantarum M-6. The fermentation condition was optimized by response surface methodology. Results demonstrated that L. plantarum M-6 produced the highest GABA content of 537.23 mg/L. The optimal condition included an inoculum concentration of 7%, presence of 0.2% (m/v monosodium glutamate and 55 µ M pyridoxal-5-phosphate, incubation temperature of 39 °C and fermentation time of 48 h . GABA-enriched chickpea milk exerted protective effects on PC12 cells against MnCl2 -induced injury. GABA-enriched chickpea milk improved cell viability and markedly attenuated the release of lactate dehydrogenase compared with the impaired cells.

  13. Novel fermented chickpea milk with enhanced level of γ-aminobutyric acid and neuroprotective effect on PC12 cells.

    Science.gov (United States)

    Li, Wen; Wei, Mingming; Wu, Junjun; Rui, Xin; Dong, Mingsheng

    2016-01-01

    In this study, novel fermented chickpea milk with high γ -aminobutyric acid (GABA) content and potential neuroprotective activity was developed. Fermentation starter that can produce GABA was selected from 377 strains of lactic acid bacteria isolated from traditional Chinese fermented foods. Among the screened strains, strain M-6 showed the highest GABA-producing capacity in De Man-Rogosa and Sharp (MRS) broth and chickpea milk. M-6 was identified as Lactobacillus plantarum based on Gram staining, API carbohydrate fermentation pattern testing, and 16s rDNA sequencing. The complete gene encoding glutamate decarboxylase was cloned to confirm the presence of the gene in L. plantarum M-6. The fermentation condition was optimized by response surface methodology. Results demonstrated that L. plantarum M-6 produced the highest GABA content of 537.23 mg/L. The optimal condition included an inoculum concentration of 7%, presence of 0.2% (m/v) monosodium glutamate and 55 µ M pyridoxal-5-phosphate, incubation temperature of 39 °C and fermentation time of 48 h . GABA-enriched chickpea milk exerted protective effects on PC12 cells against MnCl2 -induced injury. GABA-enriched chickpea milk improved cell viability and markedly attenuated the release of lactate dehydrogenase compared with the impaired cells.

  14. INHIBITION OF STAPHYLOCOCCUS AUREUS BY LACTIC ACID BACTERIA AND / OR BIFIDOBACTERIUM LACTIS DURING MILK FERMENTATION AND STORAGE

    Directory of Open Access Journals (Sweden)

    Khalaf S. Al-Delaimy

    2013-02-01

    Full Text Available Survival and inhibition of Staphylococcus aureus by the lactic acid bacteria (LAB starter culture (Sterptococcus thermophillus and Lactobacillus delbrukii subsp. bulgaricus and/ or probiotic bacteria Bifidobacterium lactis during milk fermentation to yoghurt and storage up to 12 days was studied. Adding S. aureus (initial count log 6.64/ ml with LAB (initial count log 6.8/ ml in milk during yoghurt processing and storage resulted in no significant change in the counts of both S. aureus and LAB during fermentation period of 4 hrs at 45° C. A steady decrease in S. aureus count during storage at 25° C and 4° C was observed reaching a complete (100 % inhibition after 9 and 12 days, respectively, with no significant increase in LAB count. Adding S. aureus (initial count log 6.62/ ml with B. lactis (initial count log 6.83/ ml in milk for 4 hr at45° C, no significant changes in the counts of both bacteria were found. After storage at 25° C and at 4° C a sharp decline in the S. aureus count with a 100 % inhibition after 6 and 9 days with approximately two log and one log increase in B. lactis counts consecutively. In general similar result was observed when adding S. aureus together with LAB and B. lactis in milk during fermentation and storage. pH values decreased during milk fermentation and storage from initially 6.55-6.64 to around 4 in most milk samples. The results of this study show that S. aureus was completely inhibited by LAB and/or B. lactis after milk fermentation to yoghurt and storage at room temperature and refrigeration for 6-9 days. It is therefore recommended to add the probiotic B. lactis with LAB to milk for yoghurt processing.

  15. Effect of Milk Fermented with Lactic Acid Bacteria on Diarrheal Incidence, Growth Performance and Microbiological and Blood Profiles of Newborn Dairy Calves.

    Science.gov (United States)

    Maldonado, N C; Chiaraviglio, J; Bru, E; De Chazal, L; Santos, V; Nader-Macías, M E F

    2017-08-02

    The effect of the administration of milk fermented with lactic acid bacteria to calves was evaluated. The strains included were: Lactobacillus murinus CRL1695, Lact. mucosae CRL1696, Lact. johnsonii CRL1693, and Lact. salivarius CRL1702, which were selected for their beneficial and functional properties and isolated from healthy calves in the northwestern region of Argentina. The trial was conducted on a dairy farm located in Tucumán (Holando-Argentino calves). A randomized controlled trial was performed in which 56 new-born animals were divided into two groups: the treated group (T) received the fermented milk for 60 days and the control group (C) only milk. The animals were fed a solid diet ad libitum. The treated group was given a daily dose of 1 × 10 9 CFU of the probiotic fermented milk while the control group was fed milk. Body weight and biometrical parameters were recorded between 15 and 60 days of age, and average daily gain was calculated with three samplings per animal throughout the trial. Rectal swabs and fecal and blood samples were also collected. Results showed the efficacy of the probiotic: lower morbidity and mortality of calves (morbidity was 69.20% in animals without the probiotic, and 46.15% in probiotic-treated animals, with P = 0.09; mortality in C was 34.61 and 7.69% in animals fed with ferment milk; P = 0.02).The calves fed with probiotic evidenced an improvement in nutritional parameters, body condition and weight gain (health index P = 0.01; average daily gain P = 0.03).Viable bacterial numbers showed no differences between the two experimental groups. Hematological parameters and serum proteins were not modified by the treatment. The results suggest that the fermented milk containing lactic acid bacteria can be a viable veterinary product for young calves due to its beneficial effects on health and growth.

  16. Probiotic viability and storage stability of yogurts and fermented milks prepared with several mixtures of lactic acid bacteria.

    Science.gov (United States)

    Mani-López, E; Palou, E; López-Malo, A

    2014-05-01

    Currently, the food industry wants to expand the range of probiotic yogurts but each probiotic bacteria offers different and specific health benefits. Little information exists on the influence of probiotic strains on physicochemical properties and sensory characteristics of yogurts and fermented milks. Six probiotic yogurts or fermented milks and 1 control yogurt were prepared, and we evaluated several physicochemical properties (pH, titratable acidity, texture, color, and syneresis), microbial viability of starter cultures (Lactobacillus delbrueckii ssp. bulgaricus and Streptococcus thermophilus) and probiotics (Lactobacillus acidophilus, Lactobacillus casei, and Lactobacillus reuteri) during fermentation and storage (35 d at 5°C), as well as sensory preference among them. Decreases in pH (0.17 to 0.50 units) and increases in titratable acidity (0.09 to 0.29%) were observed during storage. Only the yogurt with S. thermophilus, L. delbrueckii ssp. bulgaricus, and L. reuteri differed in firmness. No differences in adhesiveness were determined among the tested yogurts, fermented milks, and the control. Syneresis was in the range of 45 to 58%. No changes in color during storage were observed and no color differences were detected among the evaluated fermented milk products. Counts of S. thermophilus decreased from 1.8 to 3.5 log during storage. Counts of L. delbrueckii ssp. bulgaricus also decreased in probiotic yogurts and varied from 30 to 50% of initial population. Probiotic bacteria also lost viability throughout storage, although the 3 probiotic fermented milks maintained counts ≥ 10(7)cfu/mL for 3 wk. Probiotic bacteria had variable viability in yogurts, maintaining counts of L. acidophilus ≥ 10(7) cfu/mL for 35 d, of L. casei for 7d, and of L. reuteri for 14 d. We found no significant sensory preference among the 6 probiotic yogurts and fermented milks or the control. However, the yogurt and fermented milk made with L. casei were better accepted. This

  17. Direct determination of calcium, sodium and potassium in fermented milk products

    Directory of Open Access Journals (Sweden)

    Kravić Snežana Ž.

    2012-01-01

    Full Text Available The aim of this study was the investigation of the possibilities of direct determination of calcium, sodium and potassium in the commercial and kombucha-based fermented milk products by flame photometry. Two procedures were used for sample preparation: simple dilution with water (direct method and extraction with mineral acid. Calcium, sodium and potassium levels determined after mentioned sample preparation methods were compared. The results showed that the differences between the values obtained for the different sample treatment were within the experimental error at the 95% confidence level. Compared to the method based on extraction with mineral acid, the direct method is efficient, faster, simpler, cheaper, and operates according to the principles of Green Chemistry. Consequently, the proposed method for the direct determination of calcium, sodium and potassium could be applied for the rapid routine analysis of the mineral content in the fermented dairy products. [Projekat Ministarstva nauke Republike Srbije, br. III 46009

  18. Effects of probiotic fermented milk on biofilms, oral microbiota, and enamel

    OpenAIRE

    Lodi, Carolina Simonetti; Oliveira, Lidiane Viana; Brighenti, Fernanda Lourenção [UNESP; Delbem, Alberto Carlos Botazzo; Martinhon, Cleide Cristina Rodrigues

    2015-01-01

    The aim of this study was to evaluate in vitro and in vivo the effects of 2 brands of probiotic fermented milk on biofilms, oral microbiota, and enamel. For the in situ experiment, ten volunteers wore palatine devices containing four blocks of bovine dental enamel over 3 phases, during which 20% sucrose solution, Yakult® (Treatment A), and Batavito® (Treatment B) were dropped on the enamel blocks. Salivary microbial counts were obtained and biofilm samples were analyzed after each phase. For ...

  19. [Intake of fermented milk containing Lactobacillus casei DN-114 001 and its effect on gut flora].

    Science.gov (United States)

    Tormo Carnicer, R; Infante Piña, D; Roselló Mayans, E; Bartolomé Comas, R

    2006-11-01

    To study the gut flora in infants who received fermented milk containing Lactobacillus casei and Streptococcus termophilus and its effect on secretory immunoglobulin levels. An experimental, randomized, prospective, parallel group study was carried out. Thirty-five infants were included (18 in the treatment group and 17 in the control group) with a mean age of 2 years (SD: 0.6 years; range: 1-3 years). The experimental group received both fermented milk (0.5 l/day) containing L. casei and S. termophilus for 6 weeks and standard cow's milk for the following 6 weeks. The control group received standard cow's milk (0.5 l/day) for 12 weeks. Secretory IgA levels in saliva were evaluated in the experimental group at the start of the study (baseline levels) and 6 weeks later. In both groups, stools were collected to study gut flora at 0, 6 and 12 week. Secretory IgA levels significantly increased (p =0.0063) from a mean baseline value of 2.5 mg/dl to a mean of 3.4 mg/dl at 6 weeks. Gram-negative aerobic flora were decreased in the experimental group after 6 weeks compared with the control group (p =0.0203). The number of infants with Lactobacillus spp in their gut flora was greater in the experimental group than in the control group at week 6 and this difference was statistically significant (p =0.028) at week 12. Conclusion The present study provides evidence of L. casei survival in the gastrointestinal tract and of its effect of increasing secretory IgA.

  20. Effect of fermented milk containing Lactobacillus rhamnosus SD11 on oral microbiota of healthy volunteers: A randomized clinical trial.

    Science.gov (United States)

    Rungsri, P; Akkarachaneeyakorn, N; Wongsuwanlert, M; Piwat, S; Nantarakchaikul, P; Teanpaisan, R

    2017-10-01

    The aims of this study were to evaluate whether short-term consumption of fermented milk containing Lactobacillus rhamnosus SD11 affected levels of oral microbiota in vivo and whether L. rhamnosus SD11 could colonize in the human mouth. We also monitored for potential side effects of the probiotic. The applicability of using L. rhamnosus SD11 compared with Lactobacillus bulgaricus as a starter culture for fermented milk was evaluated. After informed consent, 43 healthy young adults were recruited and randomly assigned to either the probiotic or control group and received fermented milk containing L. rhamnosus SD11 or L. bulgaricus, respectively, once daily for 4 wk. The numbers of mutans streptococci, lactobacilli, and total bacteria in saliva were counted at baseline and then after 4 and 8 wk. An oral examination was performed at baseline and after 8 wk. The persistence of L. rhamnosus SD11 was investigated by DNA fingerprinting using arbitrary primer-PCR. Results demonstrated that statistically significant reductions in mutans streptococci and total bacteria were observed in the probiotic group compared with the control group, and the number of lactobacilli was significantly increased in both groups after receiving fermented milks. Lactobacillus rhamnosus SD11 could be detected (in >80% of subjects) up to 4 wk following cessation of dosing among subjects in the probiotic group. No side effects were reported. Thus, L. rhamnosus SD11 could be used as a starter culture for fermented milk. Daily consumption of L. rhamnosus SD11-containing fermented milk for 4 wk may have beneficial effects on oral health by reducing salivary levels of mutans streptococci. The probiotic was apparently able to colonize the oral cavity for a longer time than previously reported. However, the potential benefits of probiotic L. rhamnosus SD11 on oral health require further evaluation with a larger group of volunteers in a longer-term study. Copyright © 2017 American Dairy Science

  1. Effects of milk components and food additives on survival of three bifidobacteria strains in fermented milk under simulated gastrointestinal tract conditions

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    Małgorzata Ziarno

    2015-11-01

    Full Text Available Background: In the dairy industry, probiotic strains of Bifidobacterium are introduced into the composition of traditional starter cultures intended for the production of fermented foods, or sometimes are the sole microflora responsible for the fermentation process. In order to be able to reach the intestines alive and fulfil their beneficial role, probiotic strains must be able to withstand the acidity of the gastric juices and bile present in the duodenum. Objective: The paper reports effects of selected fermented milk components on the viability of three strains of bifidobacteria in fermented milk during subsequent incubation under conditions representing model digestive juices. Design: The viability of the bifidobacterial cells was examined after a 3-h incubation of fermented milk under simulated gastric juice conditions and then after 5-h incubation under simulated duodenum juice conditions. The Bifidobacterium strains tested differed in their sensitivity to the simulated conditions of the gastrointestinal juices. Results: Bifidobacterial cell viability in simulated intestinal juices was dependent on the strain used in our experiments, and product components acted protectively towards bifidobacterial cells and its dose. Conclusions: Bifidobacterial cells introduced into the human gastrointestinal tract as food ingredients have a good chance of survival during intestinal transit and to reach the large intestine thanks to the protective properties of the food components and depending on the strain and composition of the food.

  2. Short communication: survival of the characteristic microbiota in probiotic fermented camel, cow, goat, and sheep milks during refrigerated storage.

    Science.gov (United States)

    Varga, L; Süle, J; Nagy, P

    2014-01-01

    The objective of this study was to monitor the viability during storage of Lactobacillus acidophilus LA-5 (A), Bifidobacterium animalis ssp. lactis BB-12 (B), and Streptococcus thermophilus CHCC 742/2130 (T) in probiotic cultured dairy foods made from pasteurized camel, cow, goat, and sheep milks fermented by an ABT-type culture. The products manufactured were stored at 4°C for 42d. Microbiological analyses were performed at weekly intervals. Streptococcus thermophilus CHCC 742/2130 was the most numerous culture component in all 4 products both at the beginning and at the end of storage. The viable counts of streptococci showed no significant decline in fermented camel milk throughout the entire storage period. The initial numbers of Lb. acidophilus LA-5 were over 2 orders of magnitude lower than those of Strep. thermophilus CHCC 742/2130. With the progress of time, a slow and constant decrease was observed in lactobacilli counts; however, the final viability percentages of this organism did not differ significantly in the probiotic fermented milks tested. The cultured dairy foods made from cow, sheep, and goat milks had comparable B. animalis ssp. lactis BB-12 counts on d 0, exceeding by approximately 0.5 log10 cycle those in the camel milk-based product. No significant losses occurred in viability of bifidobacteria in fermented camel, cow, and sheep milks during 6wk of refrigerated storage. In conclusion, all 4 varieties of milk proved to be suitable raw materials for the manufacture of ABT-type fermented dairy products that were microbiologically safe and beneficial for human consumption. It was suggested that milk from small ruminants be increasingly used to produce probiotic fermented dairy foods. The development of camel milk-based probiotic cultured milks appears to be even more promising because new markets could thus be conquered. It must be emphasized, however, that further microbiological and sensory studies, technology development activities, and

  3. Supplementation of adjuvants for increasing the nutritive value and cell viability of probiotic fermented milk beverage.

    Science.gov (United States)

    Shobharani, P; Agrawal, Renu

    2009-01-01

    Probiotic are microorganisms that, upon ingestion in adequate amounts, exert a beneficial effect on the host. In the present work, the potent probiotic Leuconostoc mesenteroides was used as a starter culture in the preparation of fermented milk beverage. The product was analyzed for protein, titrable acidity, fat, total sugar, fatty acids and minerals. The viability of culture and nutrition in the product was further enhanced with supplementation of adjuvants like tryptone, casein hydrolysate, cysteine hydrochloride and ascorbic acid. After 5 days, maximum viability was observed on supplementation of tryptone (100 mg/l). The protein content was enhanced by 1.1-fold in the presence of tryptone (100 mg/l) as compared with control after 5 days of storage. Fermented milk supplemented with tryptone (100 mg/l) showed maximum bioavailability of the minerals like iron (92.05%), zinc (95.02%) and magnesium (92.04%) as compared with control. The increase in the composition of beneficial fatty acids on supplementation of adjuvants supports the therapeutic value of the product.

  4. Effects of varying forage particle size and fermentable carbohydrates on feed sorting, ruminal fermentation, and milk and component yields of dairy cows.

    Science.gov (United States)

    Maulfair, D D; Heinrichs, A J

    2013-05-01

    Ration sorting is thought to affect ruminal fermentation in such a manner that milk yield milk and components are often decreased. However, the influence of ruminally degradable starch on ration sorting has not been studied. Therefore, the objective of this experiment was to evaluate the interactions between forage particle size (FPS) and ruminally fermentable carbohydrates (RFC) for dry matter intake (DMI), ration sorting, ruminal fermentation, chewing activity, and milk yield and components. In this study, 12 (8 ruminally cannulated) multiparous, lactating Holstein cows were fed a total mixed ration that varied in FPS and RFC. Two lengths of corn silage were used to alter FPS and 2 grind sizes of corn grain were used to alter RFC. It was determined that increasing RFC increased ruminating time and did not affect eating time, whereas increasing FPS increased eating time and did not affect ruminating time. Ruminal fermentation did not differ by altering either FPS or RFC. However, increasing FPS tended to increase mean and maximum ruminal pH and increasing RFC tended to decrease minimum ruminal pH. Particle size distribution became more diverse and neutral detergent fiber content of refusals increased over time, whereas starch content decreased, indicating that cows were sorting against physically effective neutral detergent fiber and for RFC. Selection indices determined that virtually no interactions occurred between FPS and RFC and that despite significant sorting throughout the day, by 24h after feeding cows had consumed a ration very similar to what was offered. This theory was reinforced by particle fraction intakes that very closely resembled the proportions of particle fractions in the offered total mixed ration. An interaction between FPS and RFC was observed for DMI, as DMI decreased with increasing FPS when the diet included low RFC and did not change when the diet included high RFC. Dry matter intake increased with RFC for long diets and did not change

  5. Structure, function and nutritional potential of milk osteopontin

    DEFF Research Database (Denmark)

    Christensen, Brian Søndergaard; Sørensen, Esben Skipper

    2016-01-01

    in cancer related events. In this article, we review the differences between milk-derived OPN and OPN derived from transformed cells and compare the structure of OPN from human and bovine milk. Furthermore, current knowledge about the function of OPN in milk and recent findings about the effect of orally...

  6. Degradation of milk-based bioactive peptides by yogurt fermentation bacteria.

    Science.gov (United States)

    Paul, M; Somkuti, G A

    2009-09-01

    To analyse the effect of cell-associated peptidases in yogurt starter culture strains Lactobacillus delbrueckii ssp. bulgaricus (LB) and Streptococcus thermophilus (ST) on milk-protein-based antimicrobial and hypotensive peptides in order to determine their survival in yogurt-type dairy foods. The 11mer antimicrobial and 12mer hypotensive milk-protein-derived peptides were incubated with mid-log cells of LB and ST, which are required for yogurt production. Incubations were performed at pH 4.5 and 7.0, and samples removed at various time points were analysed by reversed-phase high-performance liquid chromatography (RP-HPLC). The peptides remained mostly intact at pH 4.5 in the presence of ST strains and moderately digested by exposure to LB cells. Peptide loss occurred more rapidly and was more extensive after incubation at pH 7.0. The 11mer and 12mer bioactive peptides may be added at the end of the yogurt-making process when the pH level has dropped to 4.5, limiting the overall extent of proteolysis. The results show the feasibility of using milk-protein-based antimicrobial and hypotensive peptides as food supplements to improve the health-promoting qualities of liquid and semi-solid dairy foods prepared by the yogurt fermentation process.

  7. Effect of inulin on the growth and survival of Bifidobacterium longum BB536 in fermented goat’s and cow’s milk

    Directory of Open Access Journals (Sweden)

    Marina Šimunek

    2009-09-01

    Full Text Available Fermented dairy products were made from standardized goat and cow milk (2.9 % milk fat with addition of 3 % skimmed milk powder (control samples, or with addition of 2 % inulin and 1 % skimmed milk powder (experimental samples. Fermentation of samples was carried out at 40 °C by thermophilic yoghurt culture YC-380 and probiotic culture Bifidobacterium longum BB536. Desired acidity (pH around 4.5 was achieved in all samples in about 5.5 h. Viable count of probiotic strain (logN/m increased for all samples for on average 1.4 logarithmic units except for the sample of cow’s milk supplemented with inulin, which exhibited the highest growth of bifidobacteria for approximately 1.7 logarithmic units. During fermentation somewhat faster decrease of pH-value was observed in goat milk samples compared to cow milk samples. At the end of fermentation there was no statistically significant difference (P>0.05 in pH-values regardless of milk origin or inulin addition. During thirty days of fermented drink storage at lower temperature (about 6 °C, slightly lower pH-values were observed in cow milk samples compared to goat milk, especially in cow milk enriched with inulin. During storage, until the 15th day, an increase in the number of viable count of probiotic bacteria was observed in all samples, while from 20th to 30th day a decrease of 0.5 logarithmic units of the same parameter was recorded. In goat milk their survival was somewhat smaller compared to cow milk. The number of bifidobacteria in samples supplemented with inulin on the last day of storage, compared to control samples, was higher for 0.3 logarithmic units, regardless of the milk origin. After thirty days of refrigerated storage, recommended concentration of bifidobacteria was insured in all samples, thus directly implying that these fermented drinks can be included in probiotics.

  8. Analysis of Proximate and Protein Profile of Kefir from Fermented Goat and Cow Milk

    Directory of Open Access Journals (Sweden)

    Erwin Hidayat

    2015-09-01

    Full Text Available This research aims to analyze the characteristics of proximate and protein profile in kefir from fermented goat milk and cow milk with different concentration of kefir grains. The research design was true experimental with Completely Randomized Design (CRD of 3 repetitions. The research procedures consisted of kefir production, proximate analysis and protein profile characterization. Proximate assay result was analyzed by using LSD, whereas the protein profile was analyzed by descriptive qualitative method. Based on the analysis of kefir proximate levels, the kefir grain (5% showed the highest proximate level of both kefirs from goat milk and cow milk. The analysis of protein profile of cow milk kefir showed 75 kDa of protein ribbon, while the goat milk kefir showed 48 kDa, 60 kDa and 75 kDa. Therefore it can be concluded that the proximate level of goat and cow milk kefir with different concentration of kefir grains showed significant differences in the nutrition content as well as its protein profiles.Tujuan dari penelitian ini adalah menganalisis karakteristik proksimat dan profil protein pada kefir hasil fermentasi susu kambing dan susu sapi dengan konsentrasi biji kefir yang berbeda-beda. Penelitian ini adalah eksperimen murni, dengan Rancangan Acak Lengkap (RAL 3 kali ulangan. Prosedur penelitian meliputi pembuatan kefir, analisis proksimat dan profil protein. Data hasil proksimat dianalisi uji BNT, sedangkan profil protein dianalisis deskriptif kualitatif. Berdasarkan analisis kadar proksimat kefir, kefir grains 5% menunjukan kadar proksimat paling tinggi baik pada kefir susu kambing dan susu sapi. Sedangkan analisis profil protein kefir susu sapi menunjukan pita protein 75 kDa, pada kefir susu kambing yaitu 48 kDa, 60 kDa dan 75 kDa. Simpulan dari penelitian ini bahwa kadar proksimat kefir susu kambing dan susu sapi dengan konsentrasi kefir grains yang berbeda menunjukan perbedaan kandungan yang berbeda secara signifikan dengan

  9. Content of sugar, organic acids and ethanol in fermented milk beverages obtained with different types of kombucha inoculum

    Directory of Open Access Journals (Sweden)

    Iličić Mirela D.

    2017-01-01

    Full Text Available The aim of this study was to examine the influence of different types and concentration of kombucha inoculum on content of sugar, organic acids and ethanol in the fermented beverages produced from milk of 0.9% fat content. Three different kombucha inoculums, cultivated on black tea with addition of sucrose: standard inoculum - 10% (w/w and 15% (w/w, concentrated by microfiltration- 10% (w/w and 15% (w/w, and concentrated by evaporation - 1.5% (w/w and 3.0% (w/w, were applied in the manufacture of fermented milk. Contents of lactose, galactose, glucose, fructose, organic acids, and ethanol in the kombuha fermented milk beverages were determined by the enzyme tests. It was found that the lactose content varied from 3.30 to 4.0 g/100g. All samples showed higher content glucose than fructose. The content of L-lactic acid in the samples ranged from 0.4 to 0.7 g/100g, while significantly lower level of D-lactic and acetic acid were determined in all samples of kombucha fermented milk (<0.06g/100g.[Project of the Serbian Ministry of Education, Science and Technological Development, Grant no. 46009

  10. Draft Genome Sequence of Leuconostoc mesenteroides 213M0, Isolated from Traditional Fermented Mare Milk Airag in Bulgan Aimag, Mongolia.

    Science.gov (United States)

    Morita, Hidetoshi; Toh, Hidehiro; Oshima, Kenshiro; Nakano, Akiyo; Hano, Chihiro; Yoshida, Saki; Bolormaa, Tsognemekh; Burenjargal, Sedkhuu; Nguyen, Co Thi Kim; Tashiro, Kosuke; Arakawa, Kensuke; Miyamoto, Taku

    2016-03-31

    Leuconostoc mesenteroides213M0 was isolated from traditional fermented mare milk airag in Bulgan Aimag, Mongolia. This strain produces a listericidal bacteriocin-like inhibitory substance. Here, we report the draft genome sequence of this organism. Copyright © 2016 Morita et al.

  11. Short communication: Change of naturally occurring benzoic acid during skim milk fermentation by commercial cheese starters.

    Science.gov (United States)

    Han, Noori; Park, Sun-Young; Kim, Sun-Young; Yoo, Mi-Young; Paik, Hyun-Dong; Lim, Sang-Dong

    2016-11-01

    This study sought to investigate the change of naturally occurring benzoic acid (BA) during skim milk fermentation by 4 kinds of commercial cheese starters used in domestic cheese. The culture was incubated at 3-h intervals for 24h at 30, 35, and 40°C. The BA content during fermentation by Streptococcus thermophilus STB-01 was detected after 12h at all temperatures, sharply increasing at 30°C. In Lactobacillus paracasei LC431, BA was detected after 9h at all temperatures, sharply increasing until 18h and decreasing after 18h at 30 and 35°C. In the case of R707 (consisting of Lactococcus lactis ssp. lactis and Lactococcus lactis ssp. cremoris), BA increased from 6h to 15h and decreased after 15h at 40°C. The BA during STB-01 and CHN-11 (1:1; mixture of S. thermophilus, Lc. lactis ssp. lactis, Lc. lactis ssp. cremoris, Lc. lactis ssp. diacetylactis, Leuconostoc mesenteroides ssp. cremoris) fermentation was detected after 3h at 35 and 40°C, sharply increasing up to 12h and decreasing after 15h at 35°C, and after 6h, increasing up to 9h at 30°C. After 3h, it steadily decreased at 40°C. The highest amount of BA was found during the fermentation by R707 at 30°C; 15h with 12.46mg/kg. Copyright © 2016 American Dairy Science Association. Published by Elsevier Inc. All rights reserved.

  12. Modulation of DNA-induced damage and repair capacity in humans after dietary intervention with lutein-enriched fermented milk.

    Science.gov (United States)

    Herrero-Barbudo, Carmen; Soldevilla, Beatriz; Pérez-Sacristán, Belén; Blanco-Navarro, Inmaculada; Herrera, Mercedes; Granado-Lorencio, Fernando; Domínguez, Gemma

    2013-01-01

    Dietary factors provide protection against several forms of DNA damage. Additionally, consumer demand for natural products favours the development of bioactive food ingredients with health benefits. Lutein is a promising biologically active component in the food industry. The EFSA Panel on Dietetic Products, Nutrition and Allergies considers that protection from oxidative damage may be a beneficial physiological effect but that a cause and effect relationship has not been established. Thus, our aim was to evaluate the safety and potential functional effect of a lutein-enriched milk product using the Comet Assay in order to analyze the baseline, the induced DNA-damage and the repair capacity in the lymphocytes of 10 healthy donors before and after the intake of the mentioned product. Our data suggest that the regular consumption of lutein-enriched fermented milk results in a significant increase in serum lutein levels and this change is associated with an improvement in the resistance of DNA to damage and the capacity of DNA repair in lymphocytes. Our results also support the lack of a genotoxic effect at the doses supplied as well as the absence of interactions and side effects on other nutritional and biochemicals markers.

  13. Modulation of DNA-induced damage and repair capacity in humans after dietary intervention with lutein-enriched fermented milk.

    Directory of Open Access Journals (Sweden)

    Carmen Herrero-Barbudo

    Full Text Available Dietary factors provide protection against several forms of DNA damage. Additionally, consumer demand for natural products favours the development of bioactive food ingredients with health benefits. Lutein is a promising biologically active component in the food industry. The EFSA Panel on Dietetic Products, Nutrition and Allergies considers that protection from oxidative damage may be a beneficial physiological effect but that a cause and effect relationship has not been established. Thus, our aim was to evaluate the safety and potential functional effect of a lutein-enriched milk product using the Comet Assay in order to analyze the baseline, the induced DNA-damage and the repair capacity in the lymphocytes of 10 healthy donors before and after the intake of the mentioned product. Our data suggest that the regular consumption of lutein-enriched fermented milk results in a significant increase in serum lutein levels and this change is associated with an improvement in the resistance of DNA to damage and the capacity of DNA repair in lymphocytes. Our results also support the lack of a genotoxic effect at the doses supplied as well as the absence of interactions and side effects on other nutritional and biochemicals markers.

  14. Occurrence and function of yeasts in Asian indigenous fermented foods

    NARCIS (Netherlands)

    Aidoo, K.E.; Nout, M.J.R.; Sarkar, P.K.

    2006-01-01

    In the Asian region, indigenous fermented foods are important in daily life. In many of these foods, yeasts are predominant and functional during the fermentation. The diversity of foods in which yeasts predominate ranges from leavened bread-like products such as nan and idli, to alcoholic beverages

  15. Improvement of physicochemical and rheological properties of kombucha fermented milk products by addition of transglutaminase and whey protein concentrate

    Directory of Open Access Journals (Sweden)

    Iličić Mirela D.

    2016-01-01

    Full Text Available The objective of this work was to investigate the effect of addition of transglutaminase (TG-0.02%, w/w and whey protein concentrate (WPC-0.03%, w/w, on quality of kombucha fermented milk product. Samples were prepared from pasteurized semi-skim milk (0.9%, w/w fat and kombucha inoculum (10%, v/v. The pH values were measured during the fermentation of milk (lasted until reached 4.5. Syneresis, water holding capacity and the product texture (firmness and consistency, were assessed after production. Rheological properties of kombucha fermented milk samples were measured during ten days of storage. The sample containing TG had the lowest syneresis (21 ml, the highest water holding capacity (62% and the highest textural characteristics (firmness - 23.99g, consistency - 626.54gs after production. The addition of WPC to milk improved the rheological properties, while the addition of TG improved it even to a significantly greater extent after the production and during 10 days of the storage. [Projekat Ministarstva nauke Republike Srbije, br. 46009

  16. Enhancement of Antioxidative and Intestinal Anti-inflammatory Activities of Glycated Milk Casein after Fermentation with Lactobacillus rhamnosus 4B15.

    Science.gov (United States)

    Oh, Nam Su; Joung, Jae Yeon; Lee, Ji Young; Kim, Younghoon; Kim, Sae Hun

    2017-06-14

    In this study, we investigated the glycoproteomics of glycated milk casein (GMC) and GMC fermented by Lactobacillus rhamnosus 4B15 (FGMC) and determined their biological implications. There was a significant increase in the antioxidative and anti-inflammatory activities of GMC with galactose, which were higher than those of GMC with glucose (GMC-glc). Furthermore, the fermentation of GMC by L. rhamnosus 4B15 synergistically enhanced the above activities compared to those of unfermented GMC. Especially, fermented GMC-glc (FGMC-glc) possessed remarkably improved reducing power and radical scavenging activities. Moreover, FGMC-glc ameliorated the inflammatory response and tight junction-related intestinal epithelial dysfunction. Additionally, hexose-derived glycation and modification sites in protein sequences of GMC were identified. In particular, glycosylation and sulfation of serine and threonine residues were observed, and distinct modification sites were detected after fermentation. Therefore, these results indicated that glycation-induced modification of casein and fermentation correlated strongly with the enhanced functional properties.

  17. The functional biology of human milk oligosaccharides.

    Science.gov (United States)

    Bode, Lars

    2015-11-01

    Human milk oligosaccharides (HMOs) are a group of complex sugars that are highly abundant in human milk, but currently not present in infant formula. More than a hundred different HMOs have been identified so far. The amount and composition of HMOs are highly variable between women, and each structurally defined HMO might have a distinct functionality. HMOs are not digested by the infant and serve as metabolic substrates for select microbes, contributing to shape the infant gut microbiome. HMOs act as soluble decoy receptors that block the attachment of viral, bacterial or protozoan parasite pathogens to epithelial cell surface sugars, which may help prevent infectious diseases in the gut and also the respiratory and urinary tracts. HMOs are also antimicrobials that act as bacteriostatic or bacteriocidal agents. In addition, HMOs alter host epithelial and immune cell responses with potential benefits for the neonate. The article reviews current knowledge as well as future challenges and opportunities related to the functional biology of HMOs. Copyright © 2015 Elsevier Ireland Ltd. All rights reserved.

  18. Efficacy of Bifidobacterium breve Fermented Milk in Maintaining Remission of Ulcerative Colitis.

    Science.gov (United States)

    Matsuoka, Katsuyoshi; Uemura, Yukari; Kanai, Takanori; Kunisaki, Reiko; Suzuki, Yasuo; Yokoyama, Kaoru; Yoshimura, Naoki; Hibi, Toshifumi

    2018-02-15

    Fermented milk products containing Bifidobacterium breve strain Yakult (BFM) may improve clinical status in ulcerative colitis (UC) patients. To assess efficacy of BFM in maintaining remission in Japanese patients with quiescent UC. This double-blind study (B-FLORA) enrolled 195 patients with quiescent UC, randomized to receive one pack of BFM fermented milk per day [Bifidobacterium breve strain Yakult (10 billion bacteria) and Lactobacillus acidophilus (1 billion bacteria)] (n = 98) or matching placebo (n = 97) for 48 weeks. The primary efficacy endpoint was relapse-free survival (relapse: rectal bleeding score ≥ 2 on Sutherland disease activity index scale for 3 consecutive days and/or initiation of remission induction therapy for worsening of UC). An interim analysis was conducted after inclusion and follow-up of one-third of patients for the first phase of the study (n = 195). Relapse-free survival was not significantly different between the BFM and placebo groups (P = 0.643; hazard ratio 1.16; 95% CI 0.63-2.14, log-rank test), nor was the incidence of relapse. Therefore, the study was discontinued for lack of efficacy. An exploratory analysis of fecal samples from a subgroup of patients revealed no effects of either study beverage on intestinal microbiota, but there was a significant decrease in Bifidobacterium species before relapse, regardless of treatment group. Three mild adverse events occurred for which a causal relationship with the study beverage could not be ruled out (placebo: abdominal bloating and stress in one patient; BFM: body odor in one patient). BFM had no effect on time to relapse in UC patients compared with placebo. UMIN000007593.

  19. Identification of Coccoidal Bacteria in Traditional Fermented Milk Products from Mongolia, and the Fermentation Properties of the Predominant Species, Streptococcus thermophilus

    Science.gov (United States)

    2015-01-01

    The objective of this study was to identify the coccoidal bacteria present in 188 samples of fermented yaks’, mares’ and cows’ milk products collected from 12 different regions in Mongolia. Furthermore, we evaluated the fermentation properties of ten selected isolates of the predominant species, Streptococcus (S.) thermophiles, during the process of milk fermentation and subsequent storage of the resulting yoghurt at 4℃. Overall, 159 isolates were obtained from 188 samples using M17 agar. These isolates were presumed to be lactic acid bacteria based on their gram-positive and catalase-negative properties, and were identified to species level using 16S rRNA gene sequence analysis. These coccoid isolates were distributed in four genera and six species: Enterococcus (E.) durans, Enterococcus (E.) faecalis, Lactococcus (Lac.) subsp. lactis, Leuconostoc (Leuc.) lactis, Leuconostoc (Leuc.) mesenteroides. subsp. mesenteroides and S. thermophilus. Among these S. thermophilus was the most common species in most samples. From evaluation of the fermentation characteristics (viable counts, pH, titratable acidity [TA]) of ten selected S. thermophilus isolates we could identify four isolates (IMAU 20246, IMAU20764, IMAU20729 and IMAU20738) that were fast acid producers. IMAU20246 produced the highest concentrations of lactic acid and formic acid. These isolates have potential as starter cultures for yoghurt production. PMID:26761898

  20. Foods for Special Dietary Needs: Non-dairy Plant-based Milk Substitutes and Fermented Dairy-type Products.

    Science.gov (United States)

    Mäkinen, Outi Elina; Wanhalinna, Viivi; Zannini, Emanuele; Arendt, Elke Karin

    2016-01-01

    A growing number of consumers opt for plant-based milk substitutes for medical reasons or as a lifestyle choice. Medical reasons include lactose intolerance, with a worldwide prevalence of 75%, and cow's milk allergy. Also, in countries where mammal milk is scarce and expensive, plant milk substitutes serve as a more affordable option. However, many of these products have sensory characteristics objectionable to the mainstream western palate. Technologically, plant milk substitutes are suspensions of dissolved and disintegrated plant material in water, resembling cow's milk in appearance. They are manufactured by extracting the plant material in water, separating the liquid, and formulating the final product. Homogenization and thermal treatments are necessary to improve the suspension and microbial stabilities of commercial products that can be consumed as such or be further processed into fermented dairy-type products. The nutritional properties depend on the plant source, processing, and fortification. As some products have extremely low protein and calcium contents, consumer awareness is important when plant milk substitutes are used to replace cow's milk in the diet, e.g. in the case of dairy intolerances. If formulated into palatable and nutritionally adequate products, plant-based substitutes can offer a sustainable alternative to dairy products.

  1. Direct effects of fermented cow's milk product with Lactobacillus paracasei CBA L74 on human enterocytes.

    Science.gov (United States)

    Paparo, L; Aitoro, R; Nocerino, R; Fierro, C; Bruno, C; Canani, R Berni

    2018-01-29

    Cow's milk fermented with Lactobacillus paracasei CBA L74 (FM-CBAL74) exerts a preventive effect against infectious diseases in children. We evaluated if this effect is at least in part related to a direct modulation of non-immune and immune defence mechanisms in human enterocytes. Human enterocytes (Caco-2) were stimulated for 48 h with FM-CBAL74 at different concentrations. Cell growth was assessed by colorimetric assay; cell differentiation (assessed by lactase expression), tight junction proteins (zonula occludens1 and occludin), mucin 2, and toll-like receptor (TRL) pathways were analysed by real-time PCR; innate immunity peptide synthesis, beta-defensin-2 (HBD-2) and cathelicidin (LL-37) were evaluated by ELISA. Mucus layer thickness was analysed by histochemistry. FMCBA L74 stimulated cell growth and differentiation, tight junction proteins and mucin 2 expression, and mucus layer thickness in a dose-dependent fashion. A significant stimulation of HBD-2 and LL-37 synthesis, associated with a modulation of TLR pathway, was also observed. FM-CBAL74 regulates non-immune and immune defence mechanisms through a direct interaction with the enterocytes. These effects could be involved in the preventive action against infectious diseases demonstrated by this fermented product in children.

  2. Effect of Aloe vera (Aloe barbadensis Miller) on survivability, extent of proteolysis and ACE inhibition of potential probiotic cultures in fermented milk.

    Science.gov (United States)

    Basannavar, Santosh; Pothuraju, Ramesh; Sharma, Raj Kumar

    2014-10-01

    In the present investigation, the effect of Aloe vera gel powder on angiotensin-converting enzyme (ACE) inhibitory activity, extent of proteolysis during fermentation and survival of Lactobacillus casei NCDC19 during storage of fermented milk was studied. Among the different cultures screened for ACE inhibitory activity, Lactobacillus casei NCDC 19 exhibited the highest ACE inhibition (approx. 40%) as well as extent of proteolysis (0.37, Abs₃₄₀). In the presence of Aloe vera (0.5% and 1% w/v) an increase in extent of proteolysis (0.460 ± 0.047 and 0.480 ± 0.027) and percent ACE inhibitory activity (44.32 ± 2.83 and 47.52 ± 1.83) was observed in comparison to control. Aloe vera powder addition also led to an increase in viable counts (>11 log cfu mL⁻¹) of L. casei NCDC 19 in fermented milk during storage for 7 days and the counts were maintained in sufficiently higher numbers. The study suggests Aloe vera to be a good functional ingredient which can be further explored for different health attributes. © 2014 Society of Chemical Industry.

  3. Effect of milk fermentation by kefir grains and selected single strains of lactic acid bacteria on the survival of Mycobacterium bovis BCG.

    Science.gov (United States)

    Macuamule, C L S; Wiid, I J; van Helden, P D; Tanner, M; Witthuhn, R C

    2016-01-18

    Mycobacterium bovis that causes Bovine tuberculosis (BTB) can be transmitted to humans thought consumption of raw and raw fermented milk products from diseased animals. Lactic acid bacteria (LAB) used in popular traditional milk products in Africa produce anti-microbial compounds that inhibit some pathogenic and spoilage bacteria. M. bovis BCG is an attenuated non-pathogenic vaccine strain of M. bovis and the aim of the study was to determine the effect of the fermentation process on the survival of M. bovis BCG in milk. M. bovis BCG at concentrations of 6 log CFU/ml was added to products of kefir fermentation. The survival of M. bovis BCG was monitored at 12-h intervals for 72 h by enumerating viable cells on Middlebrook 7H10 agar plates enriched with 2% BD BACTEC PANTA™. M. bovis BCG was increasingly reduced in sterile kefir that was fermented for a period of 24h and longer. In the milk fermented with kefir grains, Lactobacillus paracasei subsp. paracasei or Lactobacillus casei, the viability of M. bovis BCG was reduced by 0.4 logs after 24h and by 2 logs after 48 h of fermentation. No viable M. bovis BCG was detected after 60 h of fermentation. Results from this study show that long term fermentation under certain conditions may have the potential to inactivate M. bovis BCG present in the milk. However, to ensure safety of fermented milk in Africa, fermentation should be combined with other hurdle technologies such as boiling and milk pasteurisation. Copyright © 2015 Elsevier B.V. All rights reserved.

  4. Production of D-tagatose, a low caloric sweetener during milk fermentation using L-arabinose isomerase.

    Science.gov (United States)

    Rhimi, Moez; Chouayekh, Hichem; Gouillouard, Isabelle; Maguin, Emmanuelle; Bejar, Samir

    2011-02-01

    Lactobacillusdelbrueckii subsp. bulgaricus and Streptococcus thermophilus are used for the biotransformation of milk in yoghurt. During milk fermentation, these lactic acid bacteria (LAB) hydrolyze lactose producing a glucose moiety that is further metabolized and a galactose moiety that they are enable to metabolize. We investigated the ability of L. bulgaricus and S. thermophilus strains expressing a heterologous L-arabinose isomerase to convert residual D-galactose to D-tagatose. The Bacillus stearothermophilus US100l-arabinose isomerase (US100l-AI) was expressed in both LAB, using a new shuttle vector where the araA US100 gene is under the control of the strong and constitutive promoter of the L. bulgaricus ATCC 11842 hlbA gene. The production of L-AI by these LAB allowed the bioconversion of D-galactose to D-tagatose during fermentation in laboratory media and milk. We also established that the addition of L-AI to milk also allowed the conversion of D-galactose into D-tagatose during the fermentation process. Copyright © 2010 Elsevier Ltd. All rights reserved.

  5. Strategic supplementation of cassava top silage to enhance rumen fermentation and milk production in lactating dairy cows in the tropics.

    Science.gov (United States)

    Wanapat, Metha; Phesatcha, Kampanat; Viennasay, Bounnaxay; Phesatcha, Burarat; Ampapon, Thiwakorn; Kang, Sungchhang

    2018-04-19

    High-quality protein roughage is an important feed for productive ruminants. This study examined the effects of strategic feeding of lactating cows with cassava (Manihot esculenta) top silage (CTS) on rumen fermentation, feed intake, milk yield, and quality. Four early lactating crossbred dairy cows (75% Holstein-Friesian and 25% Thai) with body weight (BW) 410 ± 30 kg and milk yield 12 ± 2 kg/day were randomly allotted in a 4 × 4 Latin square design to four different supplementation levels of CTS namely, 0, 0.75, 1.50, and 2.25 kg/day of dry matter (DM). Strategic supplementation of CTS significantly affected ruminal fermentation end-products, especially increased propionate production, decreased protozoal population and suppressed methane production (P < 0.05). Increasing the CTS supplementation level substantially enhanced milk yield and the 3.5% FCM from 12.7 to 14.0 kg/day and from 14.6 to 17.2 kg/day (P < 0.05) for non-supplemented group and for the 2.25 kg/day supplemented group, respectively. We conclude that high-quality protein roughage significantly enhances rumen fermentation end-products, milk yield, and quality in dairy cows.

  6. Supplementation of milk formula with galacto-oligosaccharides improves intestinal micro-flora and fermentation in term infants.

    Science.gov (United States)

    Ben, Xiao-ming; Zhou, Xiao-yu; Zhao, Wei-hua; Yu, Wen-liang; Pan, Wei; Zhang, Wei-li; Wu, Sheng-mei; Van Beusekom, Christien M; Schaafsma, Anne

    2004-06-01

    Oligosaccharides in human milk may protect infants by improving the intestinal micro-flora and fermentation. This study was to investigate effects of infant formula milk consisting of galacto-oligosaccharide (GOS) on intestinal microbial populations and the fermentation characteristics in term infants in comparison with that of human milk. The test formula (Frisolac H, Friesland, Netherland) was supplemented with GOS at a concentration of 0.24 g/dl. Human milk and another formula without oligosaccharides (Frisolac H, Friesland, Netherland) were used as positive and negative control respectively. Growth, stool characteristics, and side effects of the recruited infants were recorded after 3 and 6 months' follow-up, and the fecal species were collected for the analysis of intestinal micro-flora, short chain fatty acid (SCFA) and pH. At the end of 3- and 6-month feeding period, intestinal Bifidobacteria and Lactobacilli were significantly increased in infants fed with GOS supplemented formula and human milk when compared with infants fed with negative control formula; however, there was no statistically significant difference between GOS supplemented formula and human milk groups. Stool characteristics were influenced by the supplement and main fecal SCFA (acetic), and stool frequency were significantly increased in infants fed with GOS supplemented formula and human milk, while the fecal pH was significantly decreased as compared with that of negative control (P effects (including crying, regurgitation and vomiting). Supplementing infant formula with GOS at a concentration of 0.24 g/dl stimulates the growth of Bifidobacteria and Lactobacilli in the intestine and stool characteristics are similar to in term infants fed with human milk.

  7. Milk Chemical Composition of Dairy Cows Fed Rations Containing Protected Omega-3 Fatty Acids and Fermented Rice Bran

    Directory of Open Access Journals (Sweden)

    Sudibya

    2013-12-01

    Full Text Available The research was conducted to investigate the effect of ration containing protected omega-3 and fermented rice bran on chemical composition of dairy milk. The research employed 10 female PFH dairy cows of 2-4 years old with body weight 300-375 kg. The research was assigned in randomized complete block design. The treatment consisted of P0= control ration, P1= P0 + 20% fermented rice bran, P2= P1 + 4% soya bean oil, P3= P1 + 4% protected tuna fish oil and P4= P1 + 4% protected lemuru fish oil. The results showed that the effects of fish oil supplementation in the rations significantly (P<0.01 decreased feed consumption, cholesterol, low density lipoprotein, lipids, and saturated fatty acids. Meanwhile, it increased milk production, content of high density lipoprotein, omega-3, omega-6 and unsaturated fatty acids in the dairy cows milk. It is concluded that the inclusion of 4% protected fish oil in the rations can produce healthy milk by decreasing milk cholesterol and increasing omega-3 fatty acids content.

  8. Investigations to determine whether viable microorganisms are required during intestinal lactose hydrolysis of fermented milk products by microbial ß-galactosidase using gnotobiotic Göttingen minipigs

    OpenAIRE

    Winchenbach, Andrea

    2010-01-01

    The most common reason worldwide for the indigestibility of milk is the lack of ß-galactosidases in the small intestine, leading to the malabsorbtion of lactose. Fermented dairy products are very often much better tolerated than raw (not fermented) milk, because of the microbial ß-galactosidases they contain. The aim of this thesis was to elucidate the question as to weather lactose hydrolysis in the small intestine requires the presence of living bacteria (with their microbial ß-galac...

  9. Fermented Brown Rice Flour as Functional Food Ingredient

    OpenAIRE

    Ilowefah, Muna; Chinma, Chiemela; Bakar, Jamilah; Ghazali, Hasanah; Muhammad, Kharidah; Makeri, Mohammad

    2014-01-01

    As fermentation could reduce the negative effects of bran on final cereal products, the utilization of whole-cereal flour is recommended, such as brown rice flour as a functional food ingredient. Therefore, this study aimed to investigate the effect of fermented brown rice flour on white rice flour, white rice batter and its steamed bread qualities. Brown rice batter was fermented using commercial baker?s yeast (Eagle brand) according to the optimum conditions for moderate acidity (pH 5.5) to...

  10. Influence of Sunflower Whole Seeds or Oil on Ruminal Fermentation, Milk Production, Composition, and Fatty Acid Profile in Lactating Goats.

    Science.gov (United States)

    Morsy, T A; Kholif, S M; Kholif, A E; Matloup, O H; Salem, A Z M; Elella, A Abu

    2015-08-01

    This study aimed to investigate the effect of sunflower seeds, either as whole or as oil, on rumen fermentation, milk production, milk composition and fatty acids profile in dairy goats. Fifteen lactating Damascus goats were divided randomly into three groups (n = 5) fed a basal diet of concentrate feed mixture and fresh Trifolium alexandrinum at 50:50 on dry matter basis (Control) in addition to 50 g/head/d sunflower seeds whole (SS) or 20 mL/head/d sunflower seeds oil (SO) in a complete randomized design. Milk was sampled every two weeks during 90 days of experimental period for chemical analysis and rumen was sampled at 30, 60, and 90 days of the experiment for ruminal pH, volatile fatty acids (tVFA), and ammonia-N determination. Addition of SO decreased (p = 0.017) ruminal pH, whereas SO and SS increased tVFA (pcontent (p = 0.002). Moreover, SO increased milk lactose content (p = 0.048) and feed efficiency (p = 0.046) compared to Control. Both of SS and SO increased (pcontent specially conjugated linolenic acid (CLA) vs Control. Addition of SS and SO increased (p = 0. 021) C18:3N3 fatty acid compared to Control diet. Data suggested that addition of either SS or SO to lactating goats ration had beneficial effects on milk yield and milk composition with enhancing milk content of healthy fatty acids (CLA and omega 3), without detrimental effects on animal performance.

  11. Influence of Sunflower Whole Seeds or Oil on Ruminal Fermentation, Milk Production, Composition, and Fatty Acid Profile in Lactating Goats

    Directory of Open Access Journals (Sweden)

    T. A. Morsy

    2015-08-01

    Full Text Available This study aimed to investigate the effect of sunflower seeds, either as whole or as oil, on rumen fermentation, milk production, milk composition and fatty acids profile in dairy goats. Fifteen lactating Damascus goats were divided randomly into three groups (n = 5 fed a basal diet of concentrate feed mixture and fresh Trifolium alexandrinum at 50:50 on dry matter basis (Control in addition to 50 g/head/d sunflower seeds whole (SS or 20 mL/head/d sunflower seeds oil (SO in a complete randomized design. Milk was sampled every two weeks during 90 days of experimental period for chemical analysis and rumen was sampled at 30, 60, and 90 days of the experiment for ruminal pH, volatile fatty acids (tVFA, and ammonia-N determination. Addition of SO decreased (p = 0.017 ruminal pH, whereas SO and SS increased tVFA (p<0.001 and acetate (p = 0.034 concentrations. Serum glucose increased (p = 0.013 in SO and SS goats vs Control. The SO and SS treated goats had improved milk yield (p = 0.007 and milk fat content (p = 0.002. Moreover, SO increased milk lactose content (p = 0.048 and feed efficiency (p = 0.046 compared to Control. Both of SS and SO increased (p<0.05 milk unsaturated fatty acids content specially conjugated linolenic acid (CLA vs Control. Addition of SS and SO increased (p = 0. 021 C18:3N3 fatty acid compared to Control diet. Data suggested that addition of either SS or SO to lactating goats ration had beneficial effects on milk yield and milk composition with enhancing milk content of healthy fatty acids (CLA and omega 3, without detrimental effects on animal performance.

  12. A functional food: a traditional Tarhana fermentation

    Directory of Open Access Journals (Sweden)

    Merih KIVANÇ

    Full Text Available Abstract White wheat flour, concentrated full fat yoghurt, tomato paste, onion, red and green paprika, and mint and salt are used in the preparation of Tarhana. During the 7-day Tarhana fermentation period, the acidity increased from 1.10% to 3.25%, the pH decreased from 5.22 to 4.13, and the moisture decreased from 70.12% to 26.15%. The chemical composition of the Tarhana at the end of fermentation was determined as: moisture 9.55%, protein 12.05%, total ash 5.65%, salt 5.65%, and fat 4.88%. During the fermentation, the lactic acid bacteria count of increased from 1.32 X 102 to 4.20 X 104 CFU/g, the total mesophilic aerobe bacteria count increased from 1.75 X 101 to 2.28 X 102 CFU/g, the yeast count increased from 3.45 X 10 1 to 2.40 X 105 CFU/g, the mould count from 1.55 X 10 1 to 2.45 X 104 CFU/g, in the content of Tarhana dough. It was observed that Lactococcus lactis spp. lactis, Leuconostoc mesenteroides, Lactobacillus acidophilus, Enterococcus durans, Pediococcus spp., Lactobacillus delbrueckii ssp. lactis and Lactobacillus paracasei bacteria played a role during the fermentation of Tarhana dough. Kluyveromyces marxianus, Yarrowia lipolytica, Pichia membranaefaciens, Pichia mexicana, Pichia angusta, Debaryomyces hansenii, Candida sorboxylosa, Candida fluviatilis, Saccharomyces cerevisiae were identified during the Tarhana fermentation.

  13. Effects of a milk product, fermented by Lactobacillus acidophilus and with fructo-oligosaccharides added, on blood lipids in male volunteers

    NARCIS (Netherlands)

    Schaafsma, G.; Meuling, W.J.A.; Dokkum, W. van; Bouley, C.

    1998-01-01

    Objective: To investigate in adult male volunteers the effect of a new fermented milk product, fermented by Lactobacillus acidophilus and with fructo-oligosaccharides added, on blood lipids. Design: Randomized placebo-controlled double-blind two-way cross over trial with two treatment periods of

  14. New potentially antihypertensive peptides liberated in milk during fermentation with selected lactic acid bacteria and kombucha cultures.

    Science.gov (United States)

    Elkhtab, Ebrahim; El-Alfy, Mohamed; Shenana, Mohamed; Mohamed, Abdelaty; Yousef, Ahmed E

    2017-12-01

    Compounds with the ability to inhibit angiotensin-converting enzyme (ACE) are used medically to treat human hypertension. The presence of such compounds naturally in food is potentially useful for treating the disease state. The goal of this study was to screen lactic acid bacteria, including species commonly used as dairy starter cultures, for the ability to produce new potent ACE-inhibiting peptides during milk fermentation. Strains of Lactobacillus acidophilus, Lactobacillus casei, Lactobacillus delbrueckii ssp. bulgaricus, Lactobacillus helveticus, Lactobacillus paracasei, Lactococcus lactis, Leuconostoc mesenteroides, and Pediococcus acidilactici were tested in this study. Additionally, a symbiotic consortium of yeast and bacteria, used commercially to produce kombucha tea, was tested. Commercially sterile milk was inoculated with lactic acid bacteria strains and kombucha culture and incubated at 37°C for up to 72 h, and the liberation of ACE-inhibiting compounds during fermentation was monitored. Fermented milk was centrifuged and the supernatant (crude extract) was subjected to ultrafiltration using 3- and 10-kDa cut-off filters. Crude and ultrafiltered extracts were tested for ACE-inhibitory activity. The 10-kDa filtrate resulting from L. casei ATCC 7469 and kombucha culture fermentations (72 h) showed the highest ACE-inhibitory activity. Two-step purification of these filtrates was done using HPLC equipped with a reverse-phase column. Analysis of HPLC-purified fractions by liquid chromatography-mass spectrometry/mass spectrometry identified several new peptides with potent ACE-inhibitory activities. Some of these peptides were synthesized, and their ACE-inhibitory activities were confirmed. Use of organisms producing these unique peptides in food fermentations could contribute positively to human health. Copyright © 2017 American Dairy Science Association. Published by Elsevier Inc. All rights reserved.

  15. Interaction between Galactomyces geotrichum KL20B, Lactobacillus plantarum LAT3 and Enterococcus faecalis KE06 during Milk Fermentation

    Directory of Open Access Journals (Sweden)

    Clemencia Chaves-López

    2017-10-01

    Full Text Available Microbial interactions are fundamental during milk fermentation, determining the product final characteristics. Galactomyces geotrichum, Lactobacillus plantarum and Enterococcus faecalis are among the most common microorganisms in the Colombian Kumis. The aim of the research was to evaluate the yeast–bacteria interactions in milk fermentation at 28 °C. UHT (Ultra-High Temperature milk was inoculated with single- or multiple-strains associations and analysed periodically to determine the microbial counts, organic acids and total free amino acids (FAA. The results evidenced different growth performance of the strains in single or co-culture, with a positive effect of G. geotrichum KL20B on the lactic acid bacteria (LAB growth performance. All the strains consumed citric acid after 6 h of incubation with E. faecalis KE06 as the major consumer; however, all the co-cultures showed an early metabolism of citrate but with a low intake rate. In addition, the interaction between G. geotrichum KL20B and E. faecalis KE06 led to a low accumulation of acetic acid. Formic acid fluctuated during fermentation. The strains interaction also led to an increase in ethanol content and a lower accumulation of FAA. In conclusion, the three strains co-culture enhances the LAB viability, with high production of lactic acid and ethanol, as a consequence of adaptation to the environment and substrate exploitation. To our knowledge, this is the first time in which it is showed that G. geotrichum KL20B could be used to compensate for the slow acid-producing ability of Lb. plantarum and E. faecalis in milk, underlining that this consortium applies some mechanisms to regulate the growth and milk composition in acids and ethanol content.

  16. Production of fermented probiotic beverages from milk permeate enriched with whey retentate and identification of present lactic acid bacteria

    Directory of Open Access Journals (Sweden)

    Jagoda Šušković

    2009-03-01

    Full Text Available In this research the application of bacterial strains Lactobacillus acidophilus M92, Lactobacillus plantarum L4 and Enterococcus faecium L3 in the production of fermented probiotic beverages from milk permeate enriched with 10 % (v/v whey retentate, was investigated. In the previous researches of probiotic concept, probiotic properties of these three strains of lactic acid bacteria have been defined. At the end of controlled fermentation, probiotic strains have produced 7.4 g/L lactic acid, pH was decreased to 4.7, and number of live cells was around 108 CFU/mL. Number of viable count of probiotic bacteria, which were identified with RAPD (Random Amplified Polymorphic DNAmethod, was maintained at around 107 CFU/mL during 28 days of the preservation at 4 °C. Furthermore, a spontaneous fermentation of milk permeate enriched with 10 % (v/v of whey retentate was carried out and lactic acid bacteria present in these substrates were isolated. All of these bacterial strains have rapidly acidified the growth media and have shown antibacterial activity against chosen test-microorganisms, what are important properties of potential starter cultures for the fermentation of dairy products. The results of biochemical API analysis have identified isolated strains as Lactococcus lactis subsp. lactis and Lactobacillus helveticus.

  17. Practical background modification fermented beverage technology for the formation of defined functional properties

    Directory of Open Access Journals (Sweden)

    V. V. Botvinnikova

    2016-01-01

    Full Text Available The problem of provision of population with dairy products is escalating due to the fact that today, throughout the world, particularly in Russia, there is a shortage of milk as raw material, increasing every year. In the future, the consumption of milk and dairy products will continue to outpace growth in milk production is solid. To solve this problem, domestic producers need to find new ways to increase production of raw milk and improve the consumer and functional properties of fermented dairy products. The work was proposed the use of acoustic effects of ultrasound, triggered by the ultrasound, the technological model UTA ABOUT, 4/22 OM (frequency mechanical vibrations 22 ± 1,65 kHz. The main factors determining consumer characteristics, were taken physico-chemical parameters, structural and mechanical characteristics and the accumulation of minor biologically active substances – kefiran. In the study was obtained results confirming the necessity of using ultrasonic impact (RAS in the production technology of dairy products.

  18. The protective effects of fermented kefir milk on azoxymethane-induced aberrant crypt formation in mice colon.

    Science.gov (United States)

    Melo, Aline Freitas de Paula; Mendonça, Monique Culturato Padilha; Rosa-Castro, Raquel de Mendonça

    2018-06-01

    Kefir is a probiotic fermented milk product produced from grains with a complex composition of bacteria and yeasts that live in a symbiotic association. Anti-proliferative, anti-inflammatory, and anti-mutagenic effects are some of the health beneficial properties of kefir grains. The present study was conducted to evaluate whether regular consumption of kefir milk would be capable of preventing the development of pre-neoplastic lesions induced by azoxymethane (AOM). Aberrant crypt foci were induced in BALB-c mice via 2 subcutaneous injections of azoxymethane (15 mg/kg) and kefir was administered by daily gavage for 8 weeks (5 ml/kg). Additionally, bacterial growth was monitored in pasteurized and ultra-high temperature (UHT) treated milk to compare different fermentation conditions. Our results showed that UHT milk presented better growth of Lactobacillus acidophilus colonies. The aberrant crypt foci were attenuated by approximately 43% (height) and 20% (width) in the kefir group compared to AOM group, suggesting that kefir treatment may contribute to prevent and control the growth of intestinal neoplastic cells. Copyright © 2018 Elsevier Ltd. All rights reserved.

  19. Effect of a probiotic fermented milk on the thymus in Balb/c mice under non-severe protein-energy malnutrition.

    Science.gov (United States)

    Núñez, Ivanna Novotny; Galdeano, Carolina Maldonado; Carmuega, Esteban; Weill, Ricardo; de Moreno de LeBlanc, Alejandra; Perdigón, Gabriela

    2013-08-28

    Protein–energy malnutrition (PEM) causes a significant impairment of the immune system, the thymus being one of the most affected organs. It has been demonstrated that the administration of probiotic fermented milk (PFM) recovered the intestinal barrier, histological alterations and mucosal and systemic immune functions in a non-severe malnutrition model using BALB/c mice. The aim of the present study was to evaluate, in the same model of malnutrition, the effect of a PFM added to a re-nutrition diet on the recovery of the thymus, analysing histological and functional alterations caused by malnutrition. Mice were undernourished and divided into three groups according to the dietary supplement received during re-nutrition: milk, PFM or its bacterial-free supernatant (BFS). They were compared with well-nourished and malnourished mice. PFM was the most effective re-nutrition supplement to improve the histology of the thymus, decreasing cellular apoptosis in this organ and recovering the percentage of CD4þ/CD82 single-positive thymocytes. Immature doublepositive thymocytes were increased in the malnourished control (MC). The production of different cytokines in the thymus was increased in mice given PFM, compared with the mice that received other dietary supplements and MC. Mice given the BFS presented an improvement in the thymus similar to those that received milk. We demonstrated the importance of the whole PFM supplementation on the histological and functional recovery of the thymus in a non-severe PEM model.

  20. Bifidobacterium mongoliense sp. nov., from airag, a traditional fermented mare's milk product from Mongolia.

    Science.gov (United States)

    Watanabe, Koichi; Makino, Hiroshi; Sasamoto, Masae; Kudo, Yuko; Fujimoto, Junji; Demberel, Shirchin

    2009-06-01

    Two novel micro-organisms, designated strains YIT 10443(T) and YIT 10738, were isolated from airag, a traditional fermented mare's milk from Mongolia. The two strains were Gram-positive-staining, non-motile, asporogenous, catalase-negative, facultatively anaerobic rods of various shapes. Comparative analyses of 16S rRNA and ClpC ATPase (clpC) gene sequences and the presence of fructose-6-phosphate phosphoketolase (F6PPK) demonstrated that the novel strains were members of the genus Bifidobacterium. On the basis of 16S rRNA gene sequence similarity, the type strains of Bifidobacterium minimum (96.6 %) and Bifidobacterium psychraerophilum (95.7 %) were the closest neighbours of the novel strains, and DNA-DNA reassociation values with these strains were found to be lower than 15 %. The phenotypic and genotypic features demonstrated that the two strains represent a single, novel Bifidobacterium species, for which the name Bifidobacterium mongoliense sp. nov. is proposed. The type strain is YIT 10443(T) (=JCM 15461(T) =DSM 21395(T)).

  1. Interaction between lactic acid bacteria and yeasts in airag, an alcoholic fermented milk.

    Science.gov (United States)

    Sudun; Wulijideligen; Arakawa, Kensuke; Miyamoto, Mari; Miyamoto, Taku

    2013-01-01

    The interaction between nine lactic acid bacteria (LAB) and five yeast strains isolated from airag of Inner Mongolia Autonomic Region, China was investigated. Three representative LAB and two yeasts showed symbioses were selected and incubated in 10% (w/v) reconstituted skim milk as single and mixed cultures to measure viable count, titratable acidity, ethanol and sugar content every 24 h for 1 week. LAB and yeasts showed high viable counts in the mixed cultures compared to the single cultures. Titratable acidity of the mixed cultures was obviously enhanced compared with that of the single cultures, except for the combinations of Lactobacillus reuteri 940B3 with Saccharomyces cerevisiae 4C and Lactobacillus helveticus 130B4 with Candida kefyr 2Y305. C. kefyr 2Y305 produced large amounts of ethanol (maximum 1.35 g/L), whereas non-lactose-fermenting S. cerevisiae 4C produced large amounts of ethanol only in the mixed cultures. Total glucose and galactose content increased while lactose content decreased in the single cultures of Leuconostoc mesenteroides 6B2081 and Lb. helveticus 130B4. However, both glucose and galactose were completely consumed and lactose was markedly reduced in the mixed cultures with yeasts. The result suggests that yeasts utilize glucose and galactose produced by LAB lactase to promote cell growth. © 2012 The Authors. Animal Science Journal © 2012 Japanese Society of Animal Science.

  2. Scientific Opinion on the safety of ‘heat-treated milk products fermented with Bacteroides xylanisolvens DSM 23964’ as a novel food

    DEFF Research Database (Denmark)

    Tetens, Inge; Poulsen, Morten

    2015-01-01

    Following a request from the European Commission, the EFSA NDA Panel was asked to carry out the additional assessment for ‘pasteurised milk products fermented with Bacteroides xylanisolvens DSM 23964’ as a novel food (NF) in the context of Regulation (EC) No 258/97. Pasteurised or ultra-high-temp......Following a request from the European Commission, the EFSA NDA Panel was asked to carry out the additional assessment for ‘pasteurised milk products fermented with Bacteroides xylanisolvens DSM 23964’ as a novel food (NF) in the context of Regulation (EC) No 258/97. Pasteurised or ultra......-high-temperature-treated milk is used for the fermentation process with B. xylanisolvens DSM 23964. After fermentation the product is heat treated for one hour at 75 °C to ensure the absence of viable B. xylanisolvens DSM 23964. The Panel considers the information provided on the identity and characterisation of B...

  3. Comprehensive proteomic analysis of human milk-derived extracellular vesicles unveils a novel functional proteome distinct from other milk components

    NARCIS (Netherlands)

    van Herwijnen, Martijn J C; Zonneveld, Marijke I; Goerdayal, Soenita; Nolte-'t Hoen, Esther N M; Garssen, Johan; Stahl, Bernd; Altelaar, A F Maarten; Redegeld, Frank A; Wauben, Marca H M

    2016-01-01

    Breast milk contains several macromolecular components with distinctive functions, whereby milk fat globules and casein micelles mainly provide nutrition to the newborn, while whey contains molecules that can stimulate the newborn's developing immune system and gastrointestinal tract. Although

  4. POST-ACIDIFICATION AND EVALUATION OF ANTHOCYANINS STABILITY AND ANTIOXIDAN ACTIVITY IN AÇAI FERMENTED MILK AND YOGURTS (Euterpe oleracea Mart.

    Directory of Open Access Journals (Sweden)

    DANIELA CAVALCANTE DOS SANTOS CAMPOS

    2017-12-01

    Full Text Available ABSTRACT This study evaluated the post-acidification, stability of anthocyanins and antioxidant activity in açai yogurts and fermented milks for 28 days of cold storage. For the determination of post-acidification and stability of the functional properties of açai yogurt (IA and fermented milks (LFA, products stored at 4°C were evaluated on day 0 and every 7 days for pH, titratable acidity in lactic acid, instrumental color, anthocyanins and antioxidant activity by the DPPH free radical method. Acidification of both food matrixes was more evident between days 0 and 7 of evaluation. IA presented reduction in parameter L *, while chromaticity a * and b * of IA and LFA increased as the Açai pulp content increased; however, considering the evaluation period, it was found increase in L * and b * relating to anthocyanin degradation. Anthocyanins, as well as the antioxidant activity of IA and LFA, showed an increase in their values as the pulp content increased, but their concentrations reduced at the end of the storage period. IA and LFA can be considered excellent sources of antioxidants, being alternative to individuals not used to the consumption of fruits and vegetables.

  5. Microbiological, biochemical, and functional aspects of sugary kefir fermentation - A review.

    Science.gov (United States)

    Fiorda, Fernanda Assumpção; de Melo Pereira, Gilberto Vinicius; Thomaz-Soccol, Vanete; Rakshit, Sudip Kumar; Pagnoncelli, Maria Giovana Binder; Vandenberghe, Luciana Porto de Souza; Soccol, Carlos Ricardo

    2017-09-01

    Sugary kefir beverage is produce by fermenting raw sugar solution with kefir grains, the latter consisting of polysaccharide and microorganisms. This beverage, with great consumption in countries such as USA, Japan, France, and Brazil, represents a promising market to functional cultured drinks. This paper reviews the microbial diversity and interaction, kinetics, safety, and bioactivities of sugary kefir fermentation. The literature reviewed here demonstrates that sugary kefir possesses a similar microbial association relative to traditional milk kefir fermentation, especially among lactic acid bacteria and yeast species, such as Lactobacillus, Leuconostoc, Kluyveromyces, Pichia, and Saccharomyces. However, a selective pressure at species level is generally observed, as, for example, the stimulation of Saccharomyces species metabolism, leading to a high content of alcohol in the final product. This also seems to stimulate the growth of acetic acid bacteria that benefit of increased ethanol production to acetic acid metabolism. Existing reports have suggested important bioactivities associated with sugary kefir beverage consumption, such as antimicrobial, antiedematogenic, anti-inflammatory, antioxidant, cicatrizing, and healing activities. Other alternative non-dairy substrates, such as fruits, vegetables, and molasses, have also been tested for adaptation of kefir grains and production of functional beverages with distinct sensory characteristics. This diversification is of crucial importance for the production of new probiotic products to provide people with special needs (lactose intolerance) and vegan consumers. Copyright © 2017 Elsevier Ltd. All rights reserved.

  6. Sustainable Milk and Meat Production while Reducing Methane Emissions from Livestock Enteric Fermentation

    Science.gov (United States)

    Castelan-Ortega, O. A.; Molina, L. T.; Pedraza-Beltrán, P. E.; Hernández-Pineda, G.; Ku-Vera, J. C.; Benaouda, M.; Gonzalez-Ronquillo, M.

    2016-12-01

    Ruminants produce all the milk and most of the meat demanded by humans; however, ruminant production generates large quantities of greenhouse gases (GHG), around 15% of anthropogenic emissions of GHG are attributed to ruminant production. Therefore there is an urgent need to develop sustainable alternatives to mitigate GHG emissions by ruminants and to increase the supply of high quality protein for human consumption in a climate change scenario. The objective of this work is to present sustainable options to mitigate methane (CH4) production from enteric fermentation by cattle and to illustrate how productivity can be increased at the same time. We conducted several experiments to measure CH4 emission in vivo by cattle in order to estimate emission factors in the temperate and tropical climate regions of Mexico followed by inventory calculation. We then evaluated the supplementation to cattle of different tanniferous plants to reduce enteric CH4 formation and finally established two mitigation scenarios for each region. Leucaena leucocephala and Cosmos bipinnatus are the tanniferous plants that produced the largest reduction in CH4 formation. In scenario 1, a moderate mitigation scenario, it was assumed 16% reduction of enteric CH4 emission in the temperate climate regions (TEMP) and 36% in the tropical regions (TROP) with cattle population of 37.8 million heads, from which 22.3 are in the TEMP (emission factor 529 l/day/head) and 15.5 in the TROP (emission factor 137 l/day/head). Reduction potential resulting from the use of C. bipinnatus and L. Leucocephala over a year is 1,203Gg. In scenario 2, a high mitigation situation, it was assumed a 26% reduction of CH4 emission in the TEMP and 36% in the TROP and the same cattle population. The reduction potential resulting from C. bipinnatus and L. Leucocephala use in a year is 1,512 Gg. Results showed that in both scenarios the CH4 released by enteric fermentation could be reduced by the use of the plants evaluated

  7. Optimization of Goat Milk with ACE Inhibitory Peptides Fermented by Lactobacillus bulgaricus LB6 Using Response Surface Methodology.

    Science.gov (United States)

    Shu, Guowei; Shi, Xiaoyu; Chen, He; Ji, Zhe; Meng, Jiangpeng

    2017-11-21

    In the present study, the incubation conditions of goat milk fermented by Lactobacillus bulgaricus LB6 were optimized to increase the angiotensin converting enzyme (ACE, EC 3.4.15.1) inhibitory activity by Box-Behnken design of response surface methodology. Incubation temperature, whey powder, and calcium lactate had significant effects on ACE inhibition rate and viable counts of LB6 during incubation. The results showed that optimal conditions of fermentation were found to be 37.05 °C, 0.8% ( w / w ) whey powder and 0.50% ( w / w ) calcium lactate. ACE inhibition rate increased significantly from 71.04 ± 0.37% to 83.31 ± 0.45% and the viable counts of Lactobacillus bulgaricus LB6 reached to 8.03 × 10⁷ cfu·mL -1 under the optimal conditions, which approached the predicted values 83.25% and 8.04 × 10⁷ cfu·mL -1 . The optimal fermentation conditions can be a good reference for preparing ACE inhibitory peptides from goat milk.

  8. Optimization of Goat Milk with ACE Inhibitory Peptides Fermented by Lactobacillus bulgaricus LB6 Using Response Surface Methodology

    Directory of Open Access Journals (Sweden)

    Guowei Shu

    2017-11-01

    Full Text Available In the present study, the incubation conditions of goat milk fermented by Lactobacillus bulgaricus LB6 were optimized to increase the angiotensin converting enzyme (ACE, EC 3.4.15.1 inhibitory activity by Box–Behnken design of response surface methodology. Incubation temperature, whey powder, and calcium lactate had significant effects on ACE inhibition rate and viable counts of LB6 during incubation. The results showed that optimal conditions of fermentation were found to be 37.05 °C, 0.8% (w/w whey powder and 0.50% (w/w calcium lactate. ACE inhibition rate increased significantly from 71.04 ± 0.37% to 83.31 ± 0.45% and the viable counts of Lactobacillus bulgaricus LB6 reached to 8.03 × 107 cfu·mL−1 under the optimal conditions, which approached the predicted values 83.25% and 8.04 × 107 cfu·mL−1. The optimal fermentation conditions can be a good reference for preparing ACE inhibitory peptides from goat milk.

  9. Feeding barley grain steeped in lactic acid modulates rumen fermentation patterns and increases milk fat content in dairy cows.

    Science.gov (United States)

    Iqbal, S; Zebeli, Q; Mazzolari, A; Bertoni, G; Dunn, S M; Yang, W Z; Ametaj, B N

    2009-12-01

    The objectives of the present in vivo and in situ trials were to evaluate whether feeding barley grain steeped in lactic acid (LA) would affect rumen fermentation patterns, in situ dry matter (DM) degradation kinetics, and milk production and composition in lactating dairy cows. The in vivo trial involved 8 rumen-fistulated Holstein cows fed once daily a total mixed ration containing rolled barley grain (27% in DM) steeped for 48 h in an equal quantity of tap water (CTR) or in 0.5% LA (TRT) in a 2 x 2 crossover design. The in situ trials consisted of incubation of untreated rolled barley grain in cows fed CTR or TRT diets and of incubation of 3 different substrates including CTR or barley grain steeped in 0.5% or 1.0% LA (TRT1 and TRT2, respectively) up to 72 h in the rumen. Results of the in vivo trial indicated that cows fed the TRT diet had greater rumen pH during most intensive fermentation phases at 10 and 12 h post-feeding. The latter effect was associated with a shorter duration in which rumen pH was below 5.8 for cows fed the TRT diet (2.4 h) compared with CTR diet (3.9 h). Furthermore, cows fed the TRT diet had lower concentrations of volatile fatty acids at 2 and 4 h post-feeding. In addition, concentrations of preprandial volatile fatty acids were lower in the rumen fluid of cows fed the TRT diet. Results also showed that molar proportion of acetate was lower, whereas propionate tended to increase by feeding cows the TRT diet. Cows fed the TRT diet demonstrated greater rumen in situ lag time of substrate DM degradation and a tendency to lower the fractional degradation rate. Other in situ results indicated a quadratic effect of LA on the effective rumen degradability of substrates whereby the latter variable was decreased from CTR to TRT1 but increased for TRT2 substrate. Although the diet did not affect actual milk yield, fat-corrected milk, percentages of milk protein, and lactose and concentration of milk urea nitrogen, cows fed the TRT diet increased

  10. Comprehensive Proteomic Analysis of Human Milk-derived Extracellular Vesicles Unveils a Novel Functional Proteome Distinct from Other Milk Components*

    Science.gov (United States)

    van Herwijnen, Martijn J.C.; Zonneveld, Marijke I.; Goerdayal, Soenita; Nolte – 't Hoen, Esther N.M.; Garssen, Johan; Stahl, Bernd; Maarten Altelaar, A.F.; Redegeld, Frank A.; Wauben, Marca H.M.

    2016-01-01

    Breast milk contains several macromolecular components with distinctive functions, whereby milk fat globules and casein micelles mainly provide nutrition to the newborn, and whey contains molecules that can stimulate the newborn's developing immune system and gastrointestinal tract. Although extracellular vesicles (EV) have been identified in breast milk, their physiological function and composition has not been addressed in detail. EV are submicron sized vehicles released by cells for intercellular communication via selectively incorporated lipids, nucleic acids, and proteins. Because of the difficulty in separating EV from other milk components, an in-depth analysis of the proteome of human milk-derived EV is lacking. In this study, an extensive LC-MS/MS proteomic analysis was performed of EV that had been purified from breast milk of seven individual donors using a recently established, optimized density-gradient-based EV isolation protocol. A total of 1963 proteins were identified in milk-derived EV, including EV-associated proteins like CD9, Annexin A5, and Flotillin-1, with a remarkable overlap between the different donors. Interestingly, 198 of the identified proteins are not present in the human EV database Vesiclepedia, indicating that milk-derived EV harbor proteins not yet identified in EV of different origin. Similarly, the proteome of milk-derived EV was compared with that of other milk components. For this, data from 38 published milk proteomic studies were combined in order to construct the total milk proteome, which consists of 2698 unique proteins. Remarkably, 633 proteins identified in milk-derived EV have not yet been identified in human milk to date. Interestingly, these novel proteins include proteins involved in regulation of cell growth and controlling inflammatory signaling pathways, suggesting that milk-derived EVs could support the newborn's developing gastrointestinal tract and immune system. Overall, this study provides an expansion of

  11. Breast Milk Oligosaccharides: Structure-Function Relationships in the Neonate

    Science.gov (United States)

    Smilowitz, Jennifer T.; Lebrilla, Carlito B.; Mills, David A.; German, J. Bruce; Freeman, Samara L.

    2015-01-01

    In addition to providing complete postnatal nutrition, breast milk is a complex biofluid that delivers bioactive components for the growth and development of the intestinal and immune systems. Lactation is a unique opportunity to understand the role of diet in shaping the intestinal environment including the infant microbiome. Of considerable interest is the diversity and abundance of milk glycans that are energetically costly for the mammary gland to produce yet indigestible by infants. Milk glycans comprise free oligosaccharides, glycoproteins, glycopeptides, and glycolipids. Emerging technological advances are enabling more comprehensive, sensitive, and rapid analyses of these different classes of milk glycans. Understanding the impact of inter- and intraindividual glycan diversity on function is an important step toward interventions aimed at improving health and preventing disease. This review discusses the state of technology for glycan analysis and how specific structure-function knowledge is enhancing our understanding of early nutrition in the neonate. PMID:24850388

  12. Assessment of the physicochemical and bacteriological qualities of Nono – a fermented cow milk

    Directory of Open Access Journals (Sweden)

    Pius Abimbola Okiki

    2018-02-01

    Full Text Available Nono is a spontaneously fermented yoghurt-like milk product consumed is a staple food commodity in parts of the Sub-Saharan West Africa. Nono is usually consumed along with 'Fura' as 'Fura da Nono' in Nigeria. Studies on physicochemical and bacteriological qualities were carried out on samples of Nono obtained from 5 different sources in Ado-Ekiti, Nigeria. The Nono samples were found to be nutritious, containing moderate levels of ash, crude fat, crude protein and carbohydrate. The pH of the Nono samples was relatively low (4.04 ±0.04, while the density and specific density were close to that of distilled water at room temperature. Total aerobic plate count of Nono samples was 1.8 ±0.02 × 106 CFU.mL-1. A total of 15 bacteria species namely Eubacterium nodatum, Bacillus subtilis, Chromobacterium violaceum, Propionibacterium acnes, Amycolatopsis benzotilytica, Tropheryma whipplei, Moraxella catarrhalis, Campylobacter gracilis, Neisseria sicca, Vibrio natiensis, Photobacterium damselae, Corynebacterium kutsceri, Corynebacterium xerosis, Lactobacillus fermentum and Lactobacillus casei were isolated from the Nono samples. The gram-positive bacterial isolates were resistant to all antibiotics tested with the exception of Erythromycin where 40% susceptibility was obtained, while the gram-negative bacteria showed high resistance to the tested antibiotics, but with 80% susceptibility to Ofloxacin. The nono samples were observed to exhibit antibacterial activity against cultures of Salmonella typhimurium ATCC 14028, Escherichia coli ATCC 29929 and Staphylococcus aureus ATCC 29293. Most of the bacteria isolated were of less public health importance, but the high prevalence of multi-drug resistance is of great concern.

  13. Assessment of probiotic properties of lactic acid bacteria isolated from Indonesian naturally fermented milk

    Science.gov (United States)

    Jatmiko, Yoga Dwi; Howarth, Gordon S.; Barton, Mary D.

    2017-11-01

    This study aimed to characterize the probiotic properties of lactic acid bacteria from the naturally fermented milk of Indonesia, namely dangke and dadih. Fifty-one representative lactic acid bacteria belonging to the species Lactobacillus Plantarum, Lactococcus lactis subsp. lactis and Enterococcus faecium were evaluated in vitro for potential probiotic properties based on their bile salt resistance, low pH tolerance, antimicrobial activity, antibiotic susceptibility and adherence to Caco-2 colon cancer cells. In addition, bacteriocin related gene (plantaricin A), bile salt hydrolase (bsh) and mannose-specific adhesin (msa) genes in the genome of lactobacilli were also examined. None of the dangke isolates, which belonged to the species L. lactis subsp. lactis tolerated low pH. However, eight of the isolates were able to grow in the presence of bile salts. It was observed that L. plantarum strain S1.30 and SL2.7 from dadih tolerated low pH, survived bile salt concentrations and were resistant to vancomycin. Furthermore, these strains also contained bacteriocin regulating gene (plantaricin A) and msa and bsh genes in their genome. However, only the strain S1.30 exhibited optimal antimicrobial activity against the selected pathogens and was able to adhere to Caco-2 cells by up to 82.24±0.14%. Antagonistic activity of L. lactis subsp. lactis from dadih and dangke was not detected. However, 73.94±1.26% adherence to Caco-2 cells was demonstrated by L. lactis subsp. lactis strain SL3.34 sourced from dangke. These results suggest that Lactobacillus plantarum strain S1.30 associated with dadih fulfilled the in vitro probiotic criteria and could be exploited for further in vivo evaluation. In addition, dadih was an effective probiotic carrier compared to dangke.

  14. Functional similarities between pigeon 'milk' and mammalian milk: induction of immune gene expression and modification of the microbiota.

    Directory of Open Access Journals (Sweden)

    Meagan J Gillespie

    Full Text Available Pigeon 'milk' and mammalian milk have functional similarities in terms of nutritional benefit and delivery of immunoglobulins to the young. Mammalian milk has been clearly shown to aid in the development of the immune system and microbiota of the young, but similar effects have not yet been attributed to pigeon 'milk'. Therefore, using a chicken model, we investigated the effect of pigeon 'milk' on immune gene expression in the Gut Associated Lymphoid Tissue (GALT and on the composition of the caecal microbiota. Chickens fed pigeon 'milk' had a faster rate of growth and a better feed conversion ratio than control chickens. There was significantly enhanced expression of immune-related gene pathways and interferon-stimulated genes in the GALT of pigeon 'milk'-fed chickens. These pathways include the innate immune response, regulation of cytokine production and regulation of B cell activation and proliferation. The caecal microbiota of pigeon 'milk'-fed chickens was significantly more diverse than control chickens, and appears to be affected by prebiotics in pigeon 'milk', as well as being directly seeded by bacteria present in pigeon 'milk'. Our results demonstrate that pigeon 'milk' has further modes of action which make it functionally similar to mammalian milk. We hypothesise that pigeon 'lactation' and mammalian lactation evolved independently but resulted in similarly functional products.

  15. Characterization of Probiotic Fermented Milk Prepared by Different Inoculation Size of Mesophilic and Thermophilic Lactic Acid Bacteria

    Directory of Open Access Journals (Sweden)

    Sara Nasiri Boosjin

    2016-10-01

    Full Text Available Background and Objectives: Importance of development of novel probiotic fermented milk and challenge made for its acceptability is well known. In this research, the impact of different inoculation sizes of yogurt and DL-type starter culture (mesophilic and thermophilic LAB on titratable acidity, viscosity, sensorial and microbial properties of fermented milk was investigated; and finally, probiotic Langfil was produced.Materials and Methods: Fermented milk produced by 1, 2 and 3% v v-1 inocula consisting thermophilic: mesophilic starter cultures 10:90 (Lactococcus lactis subsp. lactis, Lactococcus lactis subsp. cremoris, Lactococcus lactis subsp. lactis, Lactococcus lactis subsp. lactis biovar. diacetylactis and Leuconostoc mesenteroides subsp. cremoris. Streptococcus thermophilus and Lactobacillus delbrueckii subsp. Bulgaricus were analyzed for determination of titratable acidity, viscosity, viability of mesophilic starter cultures and sensory properties on days 5, 10, and 15 of storage at 4°C. Then, the most suitable treatments were selected for the producing probiotic Langfil, containing probiotic starter culture (2% v v-1 inoculums with equal ratio of Lactobacillus acidophilus and Bifidobacterium bifidum. Lactococcus lactis and L. cremoris were counted on M17 agar, while Leuconostoc and Lactobacillus were counted aerobically on tomato juice agar and MRS bile agar, respectively. Bifidobacterium was cultured anaerobically on MRS bile agar. Sensory evaluation was carried out by ten trained panelists, based on a nine-point hedonic scale during the cold storage.Results and Conclusion: According to results, the best organoleptic properties were achieved in the product prepared with 2% the mesophilic and thermophilic starter cultures and 2% probiotic. This product had a high viscosity. An Iranian probiotic Langfil with desired properties was produced using the best treatment prepared.Conflict of interests: The authors declare no conflict of

  16. Changes of Raffinose and Stachyose in Soy Milk Fermentation by Lactic Acid Bacteria From Local Fermented Foods of Indonesian

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    Sumarna

    2008-01-01

    Full Text Available The objective of this study was to evaluate the fermentative characteristics of lactic acid bacteria isolated from local fermented foods and consume raffinose and stachyose during fermentation soymilk. Lactobacillus plantarum pentosus SMN, 01, Lactobacillus casei subsp rhamnosus FNCC, 098, Lactobacillus casei subsp rhamnosus FNCC, 099, Streptococcus thermofilus, 001, Lactobacillus delbrueckii subsp. bulgaricus FNCC, 0045, Lactobacillus plantarum SMN, 25, and Lactobacillus plantarum pentosus FNCC, 235 exhibited variable α-galactosidase activity with Lactobacillus plantarum SMN, 25, showing the highest activity in MRS supplemented media. However, all organisms reached the desired therapeutic level (10^8 cfu/mL likely due to their ability to metabolize oligosaccharides during fermentation in soymilk at 41 °C. The oligosaccharide metabolism depended on α-galactosidase activity. Lactobacillus plantarum SMN, 25, L. plantarum pentosus SMN, 01 and Lactobacillus plantarum pentosus FNCC, 235 reduced raffinose and stachyose by 81.5, 73.0, 67.0 %, and 78.0, 72.5, 66.0 % respectively in soymilk.

  17. Thirty or sixty percent milk replacer reduction for calves: effects on alfalfa hay intake and digestibility, digestive kinetics and ruminal fermentation.

    Science.gov (United States)

    Broesder, J T; Judkins, M B; Krysl, L J; Gunter, S A; Barton, R K

    1990-09-01

    Twelve artificially reared, male Holstein calves, ruminally cannulated at 53 d of age, were used in a split-plot design to study the effects of no milk replacer reduction (CON), or reduction by 30% (30R) or 60% (60R) of this value on alfalfa hay intake and digestibility, ruminal fermentation and digestive kinetics. Milk replacer reduction began at 53 d of age and continued until 135 d of age, after which no milk replacer was fed. All calves had ad libitum access to long-stemmed alfalfa hay from birth. Five collection periods were conducted at average calf ages of 72, 87, 108, 129 and 151 d. Reducing the amount of milk replacer fed resulted in a linear increase (P less than .05) in forage OM intake; however, total OM intake (forage + milk) was not different (P greater than .10) among milk reduction groups. Size of particles in feces exhibited quadratic effects in response to milk replacer reduction (P less than .05) but only in the small (less than 150 microns) size groupings. Ruminal pH and ammonia and individual VFA concentrations (except isobutyrate) were not altered by milk reduction (P greater than .10) but increased (P less than .01) with calf age. Milk replacer reduction had a quadratic effect (P less than .05) on fluid outflow rate from the rumen, increasing as milk replacer was reduced. Other fluid and particulate kinetic data, as well as NDF digestion rate and DM digestion showed no effects (P greater than .10) from milk replacer reduction but changed with calf age. Milk replacer reduction increased forage intake but had minimal effects on digestive variables evaluated, suggesting that intake of milk replacer by calves can be reduced by up to 60% without disturbing forage fermentation and passage.

  18. Formation of the texture of fermented milk and cereal product by varying the particle size distribution of cereal compositions

    Directory of Open Access Journals (Sweden)

    Pas'ko O. V.

    2016-09-01

    Full Text Available Combining animal and plant components is a promising direction of creating specialized foods of high biological and nutritional value. In this regard, research aimed at developing a fermented product technology based on combination of raw milk and grain products is relevant. In researches a set of generally accepted standard methods including physical-chemical, microbiological, biochemical, rheological, and mathematical methods of statistical processing of research results and development of mathematical models has been applied. The paper presents the results of research aimed at developing the technology of fermented milk – cereal product. In the first phase of research to substantiate product composition the systematic approach has been applied considering components of the product, changes of their status and properties as the current biotechnological systems (BPS. Selection of the grains' optimum ratio in the composition has been carried out on the basis of a set of indicators: the chemical composition and energy value, the content of B vitamins and dietary fibers, the indicator of biological value, organoleptic characteristics. Analysis of the combined results allows choose cereal flakes composition ratio of 1 : 1 : 1 (Oatmeal : Barley : Rye for further studies. As the main source of carbohydrate honey is used, it also improves the organoleptic properties of the product. Nutritional supplement glycine is used as a modifier of taste and smell. It has been found that introduction of glycine at 0.1 % in the BPS "milk – cereal composition" naturally decreases the intensity of taste and smell of cereal composition. The effect of particle size distribution of cereal composition on properties of the biotechnological system of milky cereal product has been established as well. For technology of the developed product the fraction selected cereal composition (Oatmeal : Barley : Rye as a 1 : 1 : 1 with a particle size of 670–1 000 microns has

  19. Effects of 12 weeks of treatment with fermented milk on blood pressure, glucose metabolism and markers of cardiovascular risk in patients with type 2 diabetes

    DEFF Research Database (Denmark)

    Hove, K D; Brøns, C; Færch, K

    2015-01-01

    helveticus on BP, glycaemic control and cardiovascular risk factors in T2D. DESIGN: A randomised, double-blinded, prospective, placebo-controlled study. METHODS: In one arm of a factorial study design, 41 patients with T2D were randomised to receive 300 ml milk fermented with L. helveticus (Cardi04 yogurt......OBJECTIVE: Studies have indicated a blood pressure (BP)-lowering effect of milk-derived peptides in non-diabetic individuals, but the cardiometabolic effects of such peptides in patients with type 2 diabetes (T2D) are not known. We investigated the effect of milk fermented with Lactobacillus......) (n=23) or 300 ml artificially acidified milk (placebo yogurt) (n=18) for 12 weeks. BPs were measured over 24-h, and blood samples were collected in the fasting state and during a meal test before and after the intervention. RESULTS: Cardi04 yogurt did not reduce 24-h, daytime or nighttime systolic...

  20. fermentation

    African Journals Online (AJOL)

    user

    2012-05-17

    May 17, 2012 ... genes in glycolysis pathway, trehalose and steroid biosynthesis and heat shock proteins (HSP) in .... com) and prepared for microarray construction and analysis. .... a single time point of the late stage of VHG fermentation.

  1. [Breast milk: its nutritional composition and functional properties].

    Science.gov (United States)

    Tackoen, M

    2012-09-01

    Human milk is a complex biological fluid with thousands of components. The milk composition in the mammalian species is specific and adapted to the needs of the offspring. It contains macronutrients (proteins, lipids and carbohydrates), micronutrients (minerals and vitamins) and numerous biologically active substrates. Human milk not only covers the nutritional needs of the newborn but protects the baby against infection, inflammation and oxidative stress. It has immunomodulation properties and confers trophical protection to the intestinal mucosa. The newborn infant is particularly immature: innate immunity, adaptive immunity and intestinal immaturity. Human milk will offer this exogenous protective and immunomodulating source. The development of the composition of the intestinal microflora of the neonate will be impacted by pre- and probiotic components of human milk. Current scientific knowledge of human milk properties highlights interdependency of the different components, ontogeny of the intestinal function, development of the mucosal intestinal immune system, colonization by the intestinal microbiota and protection against pathogens. Quality of these interactions influences the newborn's short and long-term health status. The promotion of breastfeeding with the support of the Baby Friendly Hospital Initiative (BFHI) program and labeling has been shown to have positive impact in public health.

  2. Determination of chemical composition, and storage on dried fermented goat milk product (Oggtt

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    Badriah O. Al-Abdulkarim

    2013-06-01

    Full Text Available A sample of dried fermented goat milk product (Oggtt obtained from the local market of Riyadh city in The Kingdom of Saudi Arabia, was stored for 6 months at 4 °C and subjected to chemical composition analysis before and after storage. The result showed that the sample moisture increased significantly (P ⩽ 0.05 after storage from 7% to 10%, total ash decreased non-significantly (P ⩽ 0.05 from 8% to 7.6%, total carbohydrates decreased non-significantly (P ⩽ 0.05 from 35.5% to 33.8%, protein increased non-significantly (P ⩽ 0.05 from 16 to 16.1 g/l, fat content was found to have the same values in all samples before and after storage at 5%, lactose increased (P ⩽ 0.05 non-significantly from 28.4% to 29%, acidity decreased (P ⩽ 0.05 significantly from 0.45% to 0.39%, and pH decreased (P ⩽ 0.05 non-significantly from 4.3% to 4%. On the other hand, mineral composition showed (P ⩽ 0.05 non-significant results before and after storage. Ca concentration decreased from 118 to 1149 mg/kg and K concentration increased from 185.8 to 1888 mg/kg. While Mg increased from 105 to 123 mg/kg, Zn increased from 8.3 to 8.6 mg/kg, Mn and Fe were found to have the same values of concentrations before and after storage which were 0.2 and 0.1 mg/kg, respectively. Accordingly, we can conclude that Oggtt is a stable product and have a good nutritional value in comparison to daily required amounts for healthy human life.

  3. The protective effect of fermented milk kefir on radiation-induced apoptosis in colonic crypt cells of rats

    International Nuclear Information System (INIS)

    Matsuu, Mutsumi; Shichijo, Kazuko; Okaichi, Kumio

    2003-01-01

    To evaluate the effect of fermented milk kefir on X-ray-induced apoptosis in the colon of rats, we examined the apoptotic index, the mean number of apoptotic cells detected by H and E staining per crypt in the colon, in control rats and kefir-pretreated rats drinking kefir for 12 days before irradiation. Apoptotic cells were confirmed by TUNEL staining, and active caspase-3 expression was studied by immunohistochemistry. The cell position of apoptotic cells and active caspase-3 positive cells were examined. The apoptotic index of kefir-treated rats was significantly (p<0.05) decreased 2 h after 1 Gy irradiation in comparison with control rats at crypt cell positions 1-3, 5-7, 13, and 15. Active caspase-3 expression in the kefir-treated rats was also significantly (p<0.05) reduced in comparison with control rats 2 h after 1 Gy irradiation at crypt cell positions 1-4, 13, and 15. This study indicated that kefir protects colonic crypt cells against radiation-induced apoptosis, which was most pronounced in the stem cell region of the crypt. The antiapoptotic effect of fermented milk kefir was due to the inhibition of caspase-3 activation. (author)

  4. Effect of bee pollen supplement on antimicrobial, chemical, rheological, sensorial properties and probiotic viability of fermented milk beverages

    Directory of Open Access Journals (Sweden)

    Oktay Yerlikaya

    2014-11-01

    Full Text Available In this research, effect of bee pollen supplement on antimicrobial, chemical, rheological, sensorial properties and probiotic viability of fermented milk beverages was studied. Bee pollens were added in the rate of 2.5 mg•mL-1 (B, 5 mg•mL-1 (C, 7.5 mg•mL-1 (D, 10 mg•mL-1 (E, and 20 mg•mL-1 (F. Control sample (A was not supplemented with bee pollen. Control and supplemented milk samples were fermented by a commercial ABT1 starter culture (Chr. Hansen, Hørsholm, Denmark containing Lactobacillus acidophilus La 5, Bifidobacterium animalis subs. lactis Bb 12, and Streptococcus thermophilus. While no antimicrobial impact was observed against L. monocytogenes, S. aureus, P. fluorescens, P. aeruginosa and A. hydrophilia upto 7.5 mg•mL-1 pollen addition, addition between 10 mg•mL-1 to 20 mg•mL-1 resulted in activity, and positive effect only in inhibition rates against bacteria such as S. thyphimurium and E. coli. Bee pollen supplements has shown a positive effect on probiotic viability and occurred on increase apparent viscosity, but their effect on sensorial properties was negative. Furthermore an improvement with increasing concentration of pollen addition that yielded no negative effect on physicochemical properties was detected.

  5. Fermented Brown Rice Flour as Functional Food Ingredient.

    Science.gov (United States)

    Ilowefah, Muna; Chinma, Chiemela; Bakar, Jamilah; Ghazali, Hasanah M; Muhammad, Kharidah; Makeri, Mohammad

    2014-02-12

    As fermentation could reduce the negative effects of bran on final cereal products, the utilization of whole-cereal flour is recommended, such as brown rice flour as a functional food ingredient. Therefore, this study aimed to investigate the effect of fermented brown rice flour on white rice flour, white rice batter and its steamed bread qualities. Brown rice batter was fermented using commercial baker's yeast (Eagle brand) according to the optimum conditions for moderate acidity (pH 5.5) to obtain fermented brown rice flour (FBRF). The FBRF was added to white rice flour at 0%, 10%, 20%, 30%, 40% and 50% levels to prepare steamed rice bread. Based on the sensory evaluation test, steamed rice bread containing 40% FBRF had the highest overall acceptability score. Thus, pasting properties of the composite rice flour, rheological properties of its batter, volume and texture properties of its steamed bread were determined. The results showed that peak viscosity of the rice flour containing 40% FBRF was significantly increased, whereas its breakdown, final viscosity and setback significantly decreased. Viscous, elastic and complex moduli of the batter having 40% FBRF were also significantly reduced. However, volume, specific volume, chewiness, resilience and cohesiveness of its steamed bread were significantly increased, while hardness and springiness significantly reduced in comparison to the control. These results established the effectiveness of yeast fermentation in reducing the detrimental effects of bran on the sensory properties of steamed white rice bread and encourage the usage of brown rice flour to enhance the quality of rice products.

  6. Simultaneous analysis of carbohydrates and organic acids by HPLC-DAD-RI for monitoring goat's milk yogurts fermentation.

    Science.gov (United States)

    da Costa, Marion Pereira; Frasao, Beatriz da Silva; Lima, Bruno Reis Carneiro da Costa; Rodrigues, Bruna Leal; Conte Junior, Carlos Adam

    2016-05-15

    During yogurt manufacture, the lactose fermentation and organic acid production can be used to monitor the fermentation process by starter cultures and probiotic bacteria. In the present work, a simple, sensitive and reproducible high-performance liquid chromatography with dual detectors, diode array detector and refractive index was validated by simultaneous analysis of carbohydrates and organic acids in goat milk yogurts. In addition, pH and bacterial analysis were performed. Separation of all the compounds was performed on an Aminex HPX-87H column (300×7.8 mm, 9 µm) utilizing a 3 mmol L(-1) sulfuric acid aqueous mobile phase under isocratic conditions. Lactose, glucose, galactose, citric, lactic and formic acids were used to evaluate the following performance parameters: selectivity, linearity, precision, limit of detection (LOD), limit of quantification (LOQ), decision limits (CCα), detection capabilities (CCβ), recovery and robustness. For the method application a six goat milk yogurts were elaborated: natural, probiotic, prebiotic, symbiotic, cupuassu fruit pulp, and probiotic with cupuassu fruit pulp. The validated method presented an excellent selectivity with no significant matrix effect, and a broad linear study range with coefficients of determination higher than 0.995. The relative standard deviation was lower than 10% under repeatability and within-laboratory reproducibility conditions for the studied analytes. The LOD of the method was defined from 0.001 to 0.003 µg g(-1), and the LOQ from 0.003 to 0.013 µg g(-1). The CCα was ranged from 0.032 to 0.943 µg g(-1), and the CCβ from 0.053 to 1.604 µg g(-1). The obtained recovery values were from 78% to 119%. In addition, the method exhibited an appropriate robustness for all parameter evaluated. Base in our data, it was concluded that the performance parameters demonstrated total method adequacy for the detection and quantification of carbohydrates and organic acids in goat milk yogurts. The

  7. Inhibitory effect of essential oils against Lactobacillus rhamnosus and starter culture in fermented milk during its shelf-life period

    Directory of Open Access Journals (Sweden)

    Cristiane Mengue Feniman Moritz

    2012-09-01

    Full Text Available The use of essential oils in foods has attracted great interest, due to their antagonistic action against pathogenic microorganisms. However, this action is undesirable for probiotic foods, as products containing Lactobacillus rhamnosus. The aim of the present study was to measure the sensitivity profile of L. rhamnosus and a yogurt starter culture in fermented milk, upon addition of increasing concentrations of cinnamon, clove and mint essential oils. Essential oils were prepared by steam distillation, and chemically characterised by gas chromatography-mass spectrometry (GC-MS and determination of density. Survival curves were obtained from counts of L. rhamnosus and the starter culture (alone and in combination, upon addition of 0.04% essential oils. In parallel, titratable acidity was monitored over 28 experimental days. Minimum inhibitory concentration values, obtained using the microdilution method in Brain Heart Infusion medium, were 0.025, 0.2 and 0.4% for cinnamon, clove and mint essential oils, respectively. Cinnamon essential oil had the highest antimicrobial activity, especially against the starter culture, interfering with lactic acid production. Although viable cell counts of L. rhamnosus were lower following treatment with all 3 essential oils, relative to controls, these results were not statistically significant; in addition, cell counts remained greater than the minimum count of 10(8CFU/mL required for a product to be considered a probiotic. Thus, although use of cinnamon essential oil in yogurt makes starter culture fermentation unfeasible, it does not prevent the application of L. rhamnosus to probiotic fermented milk. Furthermore, clove and mint essential oil caused sublethal stress to L. rhamnosus.

  8. Chemical, Physiochemical, and Microstructural Properties, and Probiotic Survivability of Fermented Goat Milk Using Polymerized Whey Protein and Starter Culture Kefir Mild 01.

    Science.gov (United States)

    Wang, Hao; Wang, Cuina; Wang, Mu; Guo, Mingruo

    2017-11-01

    A set-type fermented goat milk (FGM) using polymerized whey protein (PWP) as main thickening agent and Kefir Mild 01 as starter culture was developed. The FGM with PWP (0.3%, w/v) and pectin (0.2%, w/v) had low syneresis (5.44 ± 0.92%), desirable viscosity (952.86 ± 61.52 mPa⋅s), and hardness (112.57 ± 3.23 g), which were comparable to a fermented cow milk. Sensory evaluation data showed that the FGM with PWP and pectin had higher scores of both flavor (4.41 ± 0.39) and taste (3.72 ± 0.34) than the sample without PWP. Chemical composition of both fermented goat and cow milk were analyzed. The protein content of goat and cow milk samples were 3.50% ± 0.12% and 3.28% ± 0.09% (w/w), respectively. Lactobacillus acidophilus population in both FGM samples remained above 10 6 CFU/g during the 1st 4-wk storage. There was a slight but no significant (P > 0.05) decrease in pH and TA during storage. Scanning electron microscopy micrographs displayed a compact and homogeneous protein network of the FGM with PWP and pectin. Polymerized whey protein may be a novel protein-based thickening agent for formulation of a set-type FGM with starter culture Kefir Mild 01. Fermented goat milk is an increasingly popular dairy product in the world. However, it is difficult to make set type fermented goat milk due to the smaller size and lower content of casein micelles in goat milk. A fermented goat milk with PWP (0.3%, w/v) and pectin (0.2%, w/v) was successfully developed in this study. The product fermented by Kefir Mild 01 starter culture had a similar taste with Kefir but no yeast or alcoholic exists. The new product would be a promising food in the market. © 2017 Institute of Food Technologists®.

  9. The Effect of Rice Fermented (Tape Ketan Hitam Liquid Fraction Concentrations and Incubation Times on pH, Viscosity and Organoleptic Quality of Goat Milk

    Directory of Open Access Journals (Sweden)

    Naili Iqrimah

    2013-09-01

    Full Text Available This study aimed to determine of interaction and the best of percentage rice fermented liquid fraction addition and incubation times on pH, viscosity and organoleptic quality. The experimental method was designed by factorial Completely Randomized Design (CRD which three times replicated. The treatment consists of rice fermented liquid fraction concentrations by 5 %, 15 %, 25 % and 35 % (v/v  and incubation times by 0 (without incubation , 8,16 and 24 hours. The results showed that the different concentration of rice fermented liquid fraction showed a significantly different effect on pH, viscosity, colour, smell, taste and textur, while  in incubation times gave a significantly different effect on pH, viscosity, smell, taste and textur but not give a significant effect on colour. The best combination obtained from addition of rice fermented liquid fraction 25 % and 24 hours of incubation times. Key words: goat milk, rice fermented liquid fraction, incubation times

  10. The Effect of Different Methods of Fermentation on the Detection of Milk Protein Residues in Retail Cheese by Enzyme-Linked Immunosorbent Assay (ELISA).

    Science.gov (United States)

    Ivens, Katherine O; Baumert, Joseph L; Hutkins, Robert L; Taylor, Steve L

    2017-11-01

    Milk and milk products are among the most important allergenic food ingredients, both in the United States and throughout the world; cheeses are among the most important of these milk products. Milk contains several major antigenic proteins, each with differing susceptibilities to proteolytic enzymes. The extent of proteolysis in cheese varies as a result of conditions during manufacture and ripening. Proteolysis has the potential to degrade antigenic and allergenic epitopes that are important for residue detection and elicitation of allergic reactions. Commercial enzyme-linked immunosorbent assays (ELISAs) are not currently validated for use in detecting residues in hydrolyzed or fermented food products. Eighteen retail cheeses produced using 5 different styles of fermentation were investigated for detectable milk protein residues with 4 commercial ELISA kits. Mozzarella, Swiss, Blue, Limburger, and Brie cheeses were assessed. The Neogen Veratox® Casein and Neogen Veratox® Total Milk kits were capable of detecting milk residues in most cheeses evaluated, including blue-veined cheeses that exhibit extensive proteolysis. The other 2 ELISA kits evaluated, r-Biopharm® Fast Casein and ELISA Systems™ Casein, can detect milk residues in cheeses other than blue-veined varieties. ELISA results cannot be quantitatively compared among kits. The quantitative reliability of ELISA results in detection of cheese residues is questionable, but some methods are sufficiently robust to use as a semi-quantitative indication of proper allergen control for the validation of cleaning programs in industry settings. Many commercially available enzyme-linked immunosorbent assays (ELISAs) are not validated for detection of allergenic residues in fermented or hydrolyzed products. This research seeks to determine if commercial milk ELISAs can detect milk residues in varieties of cheese that have undergone different styles of fermentation and different degrees of proteolysis. Only certain

  11. Severe Outbreak of Sorbitol-Fermenting Escherichia coli O157 via Unpasteurized Milk and Farm Visits, Finland 2012.

    Science.gov (United States)

    Jaakkonen, A; Salmenlinna, S; Rimhanen-Finne, R; Lundström, H; Heinikainen, S; Hakkinen, M; Hallanvuo, S

    2017-09-01

    Shiga toxin-producing, sorbitol-fermenting Escherichia coli O157 (SF O157) has emerged as a cause of severe human illness. Despite frequent human findings, its transmission routes and reservoirs remain largely unknown. Foodborne transmission and reservoir in cattle have been suspected, but with limited supporting evidence. This study describes the outbreak of SF O157 that occurred in Finland in 2012. The outbreak originated from a recreational farm selling unpasteurized milk, as revealed by epidemiologic and microbiological investigations, and involved six hospitalized children and two asymptomatic adults with culture-confirmed infection. An identical strain of SF O157 was isolated from patients, cattle and the farm environment, and epidemiologic analysis suggested unpasteurized milk as the vehicle of transmission. This study reports the first milkborne outbreak of SF O157, provides supporting evidence of cattle as a reservoir and highlights the health risks related to the consumption of unpasteurized milk. © 2017 The Authors. Zoonoses and Public Health Published by Blackwell Verlag GmbH.

  12. High-intensity-exercise-induced intestinal damage is protected by fermented milk supplemented with whey protein, probiotic and pomegranate (Punica granatum L.).

    Science.gov (United States)

    Chaves, Fernanda M; Baptista, Igor L; Simabuco, Fernando M; Quaresma, Paula G F; Pena, Fabiola L; Bezerra, Rosangela M N; Pauli, Jose R; da Cunha, Diogo T; Campos-Ferraz, Patricia L; Antunes, Adriane E C

    2018-04-01

    Here we evaluated the effect of fermented milk supplemented with whey protein (approximately 80 % protein), probiotic (Bifidobacterium animalis subsp. lactis BB12) and pomegranate juice (Punica granatum L.) on the physical performance, intestinal motility and villi structure, inflammatory markers and intestinal microbiota of rats under high-intensity acute exercise. In all, twenty-four Wistar rats were separated into groups: control (Ctrl), supplemented (Supp), exercised (Exe) and exercised and supplemented (Exe+Supp). Rats in the Supp groups received fermented milk during 6 weeks by oral administration. At the end of the supplementation period, the Exe groups were submitted to high-intensity acute exercise on a treadmill. We found that intense acute exercise caused changes in the intestinal villi interspace, changes in the proportion of Lactobacillus species and an increase in Clostridium species, as well as a decrease in intestinal motility. Supplementation increased intestinal motility, and maintained the intestinal villi interspace and the natural microbiota proportions of the exercised rats. Physical performance was not improved by fermented milk supplementation. We conclude that the fermented milk containing whey protein, B. animalis (BB12) and pomegranate juice can re-establish intestinal microbiota and protect the animals from the undesirable effects of intense acute exercise.

  13. Evaluation of the yield, molar mass of exopolysaccharides, and rheological properties of gels formed during fermentation of milk by Streptococcus thermophilus strains St-143 and ST-10255y.

    Science.gov (United States)

    Khanal, Som N; Lucey, John A

    2017-09-01

    The yield and chemical structures of exopolysaccharides (EPS) produced by many strains of Streptococcus thermophilus have been characterized. However, the kinetics (or production profile) for EPS during milk fermentation is not clear. In this study, we investigated whether any differences existed in the yield and molar mass of EPS when milk was fermented at the same acidification rate by 2 strains of S. thermophilus (St-143 and ST-10255y). The type of EPS produced by these 2 strains is different. Milk samples were analyzed for EPS concentration every 30 min during a fermentation period of 270 min (final pH 4.5) by using a modified quantification method, which was faster and validated for its recovery of added EPS. Rheological properties of milks during fermentation were also analyzed using small-strain dynamic oscillatory rheology. For the determination of molar mass, EPS extracts were isolated by ultrafiltration of whey obtained during fermentation of milk to pH values 5.2, 4.9, 4.7, and 4.5, and molar mass was analyzed using size-exclusion chromatography-multi-angle laser light scattering. During fermentation, both strains appeared to start producing significant amounts of EPS after about ∼150 min, which corresponded to pH ∼5.3, which was close to the point of gelation. During the remainder of the fermentation process (150-270 min), the EPS concentration from strains St-143 and ST-10255y significantly increased from 30 to 72 mg/L and from 26 to 56 mg/L, respectively. The quantity of EPS recovered by our modified method was estimated to represent ∼60% of the total EPS added to milk. The molar mass of EPS produced by both strains appeared to slightly decrease during fermentation. At pH 5.2, EPS from St-143 and ST-10255y had molar masses of 2.9 × 10 6 and 1.4 × 10 6 g/mol, respectively, which decreased to 1.6 × 10 6 and 0.8 × 10 6 g/mol, respectively, when the pH of milk was 4.5. Distinct differences were apparent in the rheological properties of gels

  14. Administration of kefir-fermented milk protects mice against Giardia intestinalis infection.

    Science.gov (United States)

    Franco, Mariana Correa; Golowczyc, Marina A; De Antoni, Graciela L; Pérez, Pablo F; Humen, Martín; Serradell, María de los Angeles

    2013-12-01

    Giardiasis, caused by the protozoan Giardia intestinalis, is one of the most common intestinal diseases worldwide and constitutes an important problem for the public health systems of various countries. Kefir is a probiotic drink obtained by fermenting milk with 'kefir grains', which consist mainly of bacteria and yeasts that coexist in a complex symbiotic association. In this work, we studied the ability of kefir to protect mice from G. intestinalis infection, and characterized the host immune response to this probiotic in the context of the intestinal infection. Six- to 8-week-old C75BL/6 mice were separated into four groups: controls, kefir mice (receiving 1 : 100 dilution of kefir in drinking water for 14 days), Giardia mice (infected orally with 4×10(7) trophozoites of G. intestinalis at day 7) and Giardia-kefir mice (kefir-treated G. intestinalis-infected mice), and killed at 2 or 7 days post-infection. Kefir administration was able to significantly reduce the intensity of Giardia infection at 7 days post-infection. An increase in the percentage of CD4(+) T cells at 2 days post-infection was observed in the Peyer's patches (PP) of mice belonging to the Giardia group compared with the control and kefir groups, while the percentage of CD4(+) T cells in PP in the Giardia-kefir group was similar to that of controls. At 2 days post-infection, a reduction in the percentage of B220-positive major histocompatibility complex class II medium cells in PP was observed in infected mice compared with the other groups. At 7 days post-infection, Giardia-infected mice showed a reduction in RcFcε-positive cells compared with the control group, suggesting a downregulation of the inflammatory response. However, the percentages of RcFcε-positive cells did not differ from controls in the kefir and Giardia-kefir groups. An increase in IgA-positive cells was observed in the lamina propria of the kefir group compared with controls at 2 days post-infection. Interestingly, the

  15. Supplementation of increasing amounts of linseed oil to dairy cows fed total mixed rations: effects on digestion, ruminal fermentation characteristics, protozoal populations, and milk fatty acid composition.

    Science.gov (United States)

    Benchaar, C; Romero-Pérez, G A; Chouinard, P Y; Hassanat, F; Eugene, M; Petit, H V; Côrtes, C

    2012-08-01

    The effect of linseed oil (LO) supplementation on nutrient digestibility, forage (i.e., timothy hay) in sacco ruminal degradation, ruminal fermentation characteristics, protozoal populations, milk production, and milk fatty acid (FA) profile in dairy cows was investigated. Four ruminally cannulated, primiparous lactating cows were used in a 4 × 4 Latin square design (28-d periods). They were fed a total mixed ration (50:50 forage:concentrate (F:C) ratio [dry matter (DM) basis] without supplementation (control, CTL), or supplemented (wt/wt; DM basis) with LO at 2, 3, or 4%. Supplementation with LO had no effect on DM intake (19 kg/d) and apparent total-tract digestibility of nutrients (organic matter, neutral detergent fiber, acid detergent fiber, starch, and gross energy). Ruminal pH, ammonia, and total volatile FA concentrations were not changed by LO supplementation to diets. Extent of changes in volatile FA pattern and effective ruminal degradability of DM of timothy hay were minor. Neither the total numbers nor the genera distribution of protozoa was changed by the addition of increasing amounts of LO to the diet. Milk yield increased linearly (26.1, 27.3, 27.4, and 28.4 kg/d for CTL to LO4, respectively) as the amount of LO added to the diet increased. Milk fat content was not affected by LO supplementation, whereas milk protein content decreased linearly with increasing amounts of LO in the diet. Milk fat proportions of several intermediates of ruminal biohydrogenation of polyunsaturated FA (i.e., trans-10 18:1, trans-11 18:1, cis-9,trans-11 18:2, trans-11,cis-15 18:2, and cis-9,trans-11,cis-15 18:3) increased linearly with LO addition to the diet. The proportion of cis-9,cis-12 18:2 decreased linearly (2.06, 1.99, 1.91, and 1.83% for CTL to LO4, respectively) as the amount of LO in the diet increased. Milk fat content of cis-9,cis-12,cis-15 18:3 increased as the level of LO in the diet increased up to 3% but no further increase was observed when 4% of LO

  16. Comprehensive Proteomic Analysis of Human Milk-derived Extracellular Vesicles Unveils a Novel Functional Proteome Distinct from Other Milk Components.

    Science.gov (United States)

    van Herwijnen, Martijn J C; Zonneveld, Marijke I; Goerdayal, Soenita; Nolte-'t Hoen, Esther N M; Garssen, Johan; Stahl, Bernd; Maarten Altelaar, A F; Redegeld, Frank A; Wauben, Marca H M

    2016-11-01

    Breast milk contains several macromolecular components with distinctive functions, whereby milk fat globules and casein micelles mainly provide nutrition to the newborn, and whey contains molecules that can stimulate the newborn's developing immune system and gastrointestinal tract. Although extracellular vesicles (EV) have been identified in breast milk, their physiological function and composition has not been addressed in detail. EV are submicron sized vehicles released by cells for intercellular communication via selectively incorporated lipids, nucleic acids, and proteins. Because of the difficulty in separating EV from other milk components, an in-depth analysis of the proteome of human milk-derived EV is lacking. In this study, an extensive LC-MS/MS proteomic analysis was performed of EV that had been purified from breast milk of seven individual donors using a recently established, optimized density-gradient-based EV isolation protocol. A total of 1963 proteins were identified in milk-derived EV, including EV-associated proteins like CD9, Annexin A5, and Flotillin-1, with a remarkable overlap between the different donors. Interestingly, 198 of the identified proteins are not present in the human EV database Vesiclepedia, indicating that milk-derived EV harbor proteins not yet identified in EV of different origin. Similarly, the proteome of milk-derived EV was compared with that of other milk components. For this, data from 38 published milk proteomic studies were combined in order to construct the total milk proteome, which consists of 2698 unique proteins. Remarkably, 633 proteins identified in milk-derived EV have not yet been identified in human milk to date. Interestingly, these novel proteins include proteins involved in regulation of cell growth and controlling inflammatory signaling pathways, suggesting that milk-derived EVs could support the newborn's developing gastrointestinal tract and immune system. Overall, this study provides an expansion of

  17. Distinctive proteolytic activity of cell envelope proteinase of Lactobacillus helveticus isolated from airag, a traditional Mongolian fermented mare's milk.

    Science.gov (United States)

    Miyamoto, Mari; Ueno, Hiroshi M; Watanabe, Masayuki; Tatsuma, Yumi; Seto, Yasuyuki; Miyamoto, Taku; Nakajima, Hadjime

    2015-03-16

    Airag is a traditional fermented milk of Mongolia that is usually made from raw mare's milk. Lactobacillus helveticus is one of the lactic acid bacteria most frequently isolated from airag. In this study, we investigated the genetic and physiological characteristics of L. helveticus strains isolated from airag and clarified their significance in airag by comparing them with strains from different sources. Six strains of L. helveticus were isolated from five home-made airag samples collected from different regions of Mongolia. The optimal temperature for acidification in skim milk was 30 to 35°C for all the Mongolian strains, which is lower than those for the reference strains (JCM 1554 and JCM 1120(T)) isolated from European cheeses. All of the strains had a prtH1-like gene encoding a variant type of cell envelope proteinase (CEP). The CEP amino acid sequence in Snow Brand Typeculture (SBT) 11087 isolated from airag shared 71% identity with PrtH of L. helveticus CNRZ32 (AAD50643.1) but 98% identity with PrtH of Lactobacillus kefiranofaciens ZW3 (AEG40278.1) isolated from a traditional fermented milk in Tibet. The proteolytic activities of the CEP from SBT11087 on artificial substrate (N-succinyl-Ala-Ala-Pro-Phe-p-nitroanilide) and pure casein were measured using an intact-cell degradation assay. The activity of the CEP from SBT11087 was observed to be weak and exhibited a lower optimal temperature (40°C) than those from the reference strains (45-50°C). The specificity of the SBT11087 CEP for αS1-casein was typical of the CEPs previously reported in L. helveticus, as determined through the degradation profiles obtained through gel electrophoresis and mass spectrometry analyses. In contrast, the degradation profile of β-casein revealed that the CEP of SBT11087 primarily hydrolyzes its C-terminal domain and hydrolyzed nine of the 16 cleavage sites shared among the CEPs of other L. helveticus strains. Thus, the CEP of SBT11087 is distinct from those from

  18. Human Milk: Bioactive Proteins/Peptides and Functional Properties.

    Science.gov (United States)

    Lönnerdal, Bo

    2016-06-23

    Breastfeeding has been associated with many benefits, both in the short and in the long term. Infants being breastfed generally have less illness and have better cognitive development at 1 year of age than formula-fed infants. Later in life, they have a lower risk of obesity, diabetes and cardiovascular disease. Several components in breast milk may be responsible for these different outcomes, but bioactive proteins/peptides likely play a major role. Some proteins in breast milk are comparatively resistant towards digestion and may therefore exert their functions in the gastrointestinal tract in intact form or as larger fragments. Other milk proteins may be partially digested in the upper small intestine and the resulting peptides may exert functions in the lower small intestine. Lactoferrin, lysozyme and secretory IgA have been found intact in the stool of breastfed infants and are therefore examples of proteins that are resistant against proteolytic degradation in the gut. Together, these proteins serve protective roles against infection and support immune function in the immature infant. α-lactalbumin, β-casein, κ-casein and osteopontin are examples of proteins that are partially digested in the upper small intestine, and the resulting peptides influence functions in the gut. Such functions include stimulation of immune function, mineral and trace element absorption and defense against infection. © 2016 Nestec Ltd., Vevey/S. Karger AG, Basel.

  19. KARAKTERISTIK PRODUK FERMENTASI DARI BAHAN BAKU KOMBINASI SUSU KAMBING DENGAN EKSTRAK KEDELAI, EKSTRAK JAGUNG, ATAU SANTAN KELAPA [Characterization of Fermented Products Made From Caprine Milk in Combination with Soy Extract, Corn Extract or Coconut Extract

    Directory of Open Access Journals (Sweden)

    Hartati Chairunnisa*

    2010-06-01

    Full Text Available The aim of this study was to determine the best combination of caprine milk with soy extract, corn extract, or coconut extract in the production of flavored fermented milk products. Products were analyzed for the lactic acid content, crude protein, viscosity and also organoleptic properties (color, texsture, flavour, overall acceptance. This study was performed by a Completely Randomized Design with four kind of treatments, i.e.caprine, caprine milk in combination with soy extract, corn extract, or coconut extract with five replications. The result indicated that the caprine milk in combination with soy extract resulted an acceptable flavored fermented milk product containing 0.78% lactic acid, 6.62% crude protein, and had a viscosity of 2120 centipoise. The texture of the most liked flavoured fermented milk product was viscous to most viscous, and the flavour was slightly sour to sour.

  20. Therapeutic effect of lyophilized, Kefir-fermented milk on constipation among persons with mental and physical disabilities.

    Science.gov (United States)

    Maki, Rumiko; Matsukawa, Mayumi; Matsuduka, Atsuko; Hashinaga, Masahiko; Anai, Hirofumi; Yamaoka, Yoshio; Hanada, Katsuhiro; Fujii, Chieko

    2017-11-06

    Constipation is a serious problem for persons with mental and physical disabilities in Japan. However, prophylaxis is extremely difficult because the major causes of constipation in these individuals are related to their mental and physical disabilities. Constipation can be successfully treated with glycerol enemas (GEs) and other aperients. As constipation is a lifetime issue for these persons, dietary regimens to prevent constipation can be important. This study evaluated the probiotic effects of kefir-fermented milk for preventing constipation in 42 persons with mental and physical disabilities. The participants were administered 2 g of lyophilized kefir with each meal for 12 weeks and their bowel movements, the administration of GE and other aperients, and stool shape were recorded. The intake of kefir significantly reduced constipation, compared with the baseline status. Some individuals showed complete relief of constipation, whereas others showed no effect. Despite individual variations, consuming kefir daily could prevent constipation. © 2017 Japan Academy of Nursing Science.

  1. [Obtaining a fermented chickpea extract (Cicer arietinum L.) and its use as a milk extensor].

    Science.gov (United States)

    Morales de León, J; Cassís Nosthas, M L; Cecin Salomón, P

    2000-06-01

    Chickpea (Cicer arietinum L) is cultivated in the North part of México and it is considered a good source of vegetal protein of low cost (20% average), nevertheless, the 80% used for the exportation and only the 20% less was used for animal feeding. The main objective in this study is to obtain a fermented chickpea extract for using in dairy extensor. Chickpea water absorbtion kinetics were carried out in e temperature conditions:while the conditions were established, chickpea was grounded and fermented in different amounts with its natural flora, L. casei, L. plantarum and a mixture culture of both microorganism in logarithmic phase. The results showed that the presence of microorganism of chickpea natural flora interferes during the fermentation, so before the inoculation it was necessary treat the chickpea extract (CE) terminally in a dilution 1:4 during 20 min at 7.7 kg/cm2 of pressure. The use of a mixture culture of 5% of L. casei and 5% L. plantarum inoculated in MRS broth was used to decrease fermentation time. Its addition in logarithmic phase to the sterile chickpea extract increased the lactic acid production and decreased the pH value in 6 h which was less time that one obtained with each of lactobacillus. The fermented extract obtained finally, presented similar sensory characteristics to the ones of dairy products. Therefore, chickpea is a good alternative as a extensor for this kind of products.

  2. Amelioration of salmonellosis in pre-weaned dairy calves fed Saccharomyces cerevisiae fermentation products in feed and milk replacer.

    Science.gov (United States)

    Brewer, Matthew T; Anderson, Kristi L; Yoon, Ilkyu; Scott, Mark F; Carlson, Steve A

    2014-08-06

    Salmonellosis is an insidious and potentially epidemic problem in pre-weaned dairy calves. Managing this disease, or any other diarrheal disease, is a financial burden to producers. Calf mortalities and medicinal treatments are overt costs of salmonellosis, while hidden costs include hampered weight gains and persistent intestinal colonization of the pathogen. In this study, we examined the anti-Salmonella effects of Saccharomyces cerevisiae fermentation products (SCFP) incorporated into both the milk replacer and the starter grain. In a blinded study, 2-8 day-old calves were fed SCFP (n=20 calves) or an SCFP-free Control (n=20 calves) for two weeks before and three weeks after experimental challenge with Salmonella enterica serotype Typhimurium. Following the challenge, calves were monitored for clinical signs and parameters associated with salmonellosis. Calves were then euthanized and examined for rumen development and intestinal Salmonella colonization. When compared to calves that received milk replacer and feed lacking SCFP, calves fed SCFP had fewer bouts of diarrhea and fever. Rumens from these calves were more developed, as measured by the length of papillae, which is consistent with the enhanced weight gain observed in this treatment group. Additionally, Salmonella intestinal colonization was reduced in SCFP-fed calves and Salmonella fecal shedding disappeared at an earlier stage in these calves. This study revealed that the combination of two proprietary S. cerevisiae fermentation products provide marked benefit for preventing the negative effects of salmonellosis in pre-weaned dairy calves, while also boosting productivity. The mechanism of action needs to be clarified, but it may be related to the observed decrease in colonization by the pathogen and increase in rumen development. Copyright © 2014 The Authors. Published by Elsevier B.V. All rights reserved.

  3. [Germinated or fermented legumes: food or ingredients of functional food].

    Science.gov (United States)

    Davila, Marbelly A; Sangronis, Elba; Granito, Marisela

    2003-12-01

    Epidemiological research has shown a positive association between certain diseases and dietary intake of food components found in fruits, grains, legumes, fish oil among others. Food that may provide a health benefit beyond the traditional nutrients that it contains, are named functional food. In addition to the varied nutrients, legumes contain compounds such as polyphenols, soluble fiber, alpha-galactosides and isoflavones which confer propierties of functional foods. Do to the cuse of flatus production in some people, long cooking periods, or anti-nutritional factors, legume consumption levels are limited. In this review, germination and fermentation processes will be presented as alternatives that are able to reduce or inactivate anti-nutritional factors, preserve and even improve the content of the isoflavones, or better the potencial of the legumes as functional food or as ingredients for the formulation of functional foods.

  4. Relationships between functional genes in Lactobacillus delbrueckii ssp. bulgaricus isolates and phenotypic characteristics associated with fermentation time and flavor production in yogurt elucidated using multilocus sequence typing.

    Science.gov (United States)

    Liu, Wenjun; Yu, Jie; Sun, Zhihong; Song, Yuqin; Wang, Xueni; Wang, Hongmei; Wuren, Tuoya; Zha, Musu; Menghe, Bilige; Heping, Zhang

    2016-01-01

    Lactobacillus delbrueckii ssp. bulgaricus (L. bulgaricus) is well known for its worldwide application in yogurt production. Flavor production and acid producing are considered as the most important characteristics for starter culture screening. To our knowledge this is the first study applying functional gene sequence multilocus sequence typing technology to predict the fermentation and flavor-producing characteristics of yogurt-producing bacteria. In the present study, phenotypic characteristics of 35 L. bulgaricus strains were quantified during the fermentation of milk to yogurt and during its subsequent storage; these included fermentation time, acidification rate, pH, titratable acidity, and flavor characteristics (acetaldehyde concentration). Furthermore, multilocus sequence typing analysis of 7 functional genes associated with fermentation time, acid production, and flavor formation was done to elucidate the phylogeny and genetic evolution of the same L. bulgaricus isolates. The results showed that strains significantly differed in fermentation time, acidification rate, and acetaldehyde production. Combining functional gene sequence analysis with phenotypic characteristics demonstrated that groups of strains established using genotype data were consistent with groups identified based on their phenotypic traits. This study has established an efficient and rapid molecular genotyping method to identify strains with good fermentation traits; this has the potential to replace time-consuming conventional methods based on direct measurement of phenotypic traits. Copyright © 2016 American Dairy Science Association. Published by Elsevier Inc. All rights reserved.

  5. Potential probiotic characteristics of Lactobacillus and Enterococcus strains isolated from traditional dadih fermented milk against pathogen intestinal colonization.

    Science.gov (United States)

    Collado, M Carmen; Surono, Ingrid S; Meriluoto, Jussi; Salminen, Seppo

    2007-03-01

    Traditional fermented buffalo milk in Indonesia (dadih) has been believed to have a beneficial impact on human health, which could be related to the properties of the lactic acid bacteria (LAB) involved in its fermentation process. In previous studies, it was discovered that strains of dadih lactic isolates possessed some beneficial properties in vitro. In the present study, the adhesion capacity of specific LAB isolates from dadih to intestinal mucus was analyzed. Further, the ability to inhibit model human pathogens and displace them from mucus was assessed. The adhesion of tested LAB strains was strain-dependent and varied from 1.4 to 9.8%. The most adhesive Lactobacillus plantarum strain was IS-10506, with 9.8% adhesion. The competition assay between dadih LAB isolates and pathogens showed that a 2-h preincubation with L. plantarum at 37 degrees C significantly reduced pathogen adhesion to mucus. All tested LAB strains displaced and inhibited pathogen adhesion, but the results were strain-specific and dependent on time and pathogen strains. In general, L. plantarum IS-10506 showed the best ability against pathogen adhesion.

  6. Effects of the oral administration of the products derived from milk fermentation by kefir microflora on immune stimulation.

    Science.gov (United States)

    Vinderola, Gabriel; Perdigón, Gabriela; Duarte, Jairo; Farnworth, Edward; Matar, Chantal

    2006-11-01

    Nutritional status has a major impact on the immune system. Probiotic effects ascribed to fermented dairy products arise not only from whole microorganisms but also from metabolites (peptides, exopolysaccharides) produced during the fermentation. We recently demonstrated the immunomodulating capacity of kefir in a murine model. We now aimed at studying the immunomodulating capacity in vivo of the products derived from milk fermentation by kefir microflora (PMFKM) on the gut. BALB/c mice received the PMFKM for 2, 5 or 7 consecutive days. IgA+ and IgG+ cells were determined on histological slices of the small and large intestine. IL-4, IL-6, IL-10, IL-12, IFNgamma and TNFalpha were determined in the gut, intestinal fluid and blood serum. IL-6 was also determined in the supernatant of a primary culture of small intestine epithelial cells challenged with PMFKM. PMFKM up-regulated IL-6 secretion, necessary for B-cell terminal differentiation to IgA secreting cells in the gut lamina propria. There was an increase in the number of IgA+ cells in the small and large intestine. The increase in the number of IgA+ cells was accompanied by an increase in the number of IL-4+, IL-10+ and IL-6+ cells in the small intestine. Effects of PMFKM in the large intestine were less widely apparent than the ones observed at the small intestine lamina propria. All cytokines that increased in the small intestine lamina propria, also did so in blood serum, reflecting here the immunostimulation achieved in the gut mucosa. We observed that the PMFKM induced a mucosal response and it was able to up and down regulate it for protective immunity, maintaining the intestinal homeostasis, enhancing the IgA production at both the small and large intestine level. The opportunity exists then to manipulate the constituents of the lumen of the intestine through dietary means, thereby enhancing the health status of the host.

  7. Optimization of Nutrient Composition for Producing ACE Inhibitory Peptides from Goat Milk Fermented by Lactobacillus bulgaricus LB6.

    Science.gov (United States)

    Shu, Guowei; Shi, Xiaoyu; Chen, He; Ji, Zhe; Meng, Jiangpeng

    2018-03-23

    Hypertension is a serious threat to human health and food-derived angiotensin converting enzyme (ACE; EC 3.4.15.1) inhibitory peptides can be used to regulate high blood pressure without side effects. The composition of the nutrient medium for the production of these peptides by fermenting goat milk with Lactobacillus bulgaricus LB6 was optimized to increase the ACE inhibitory activity by Box-Behnken design (BBD) of response surface methodology (RSM) in the present study. Soybean peptone, glucose, and casein had significant effects on both ACE inhibition rate and viable counts of L. bulgaricus LB6 during incubation. The results showed that the maximum values of ACE inhibition rate and viable counts for L. bulgaricus LB6 were reaching to 86.37 ± 0.53% and 8.06 × 10 7 under the optimal conditions, which were 0.35% (w/w) soybean peptone, 1.2% (w/w) glucose, and 0.15% (w/w) casein. The results were in close agreement with the model prediction. The optimal values of the medium component concentrations can be a good reference for obtaining ACE inhibitory peptides from goat milk.

  8. Role of Production Area, Seasonality and Age of Fermented Camel (Camelus Dromedarius Milk Gariss on Mineral Contents

    Directory of Open Access Journals (Sweden)

    Adam Ismail Ahmed

    2016-12-01

    Full Text Available The objective of this work was to study the differences between some minerals content of gariss samples collected from two different production areas in two different production systems (i.e. traditional system Kordofan area and semi-intensive system- which, the camels are kept in an open barn and graze around the farm. The lactating female camels are supplemented with concentrates in addition to good quality ration containing groundnut cake and Sorghum biocolor and water supply upon required in Kordofan and Khartoum provinces in Sudan at the different seasons (summer, autumn and winter and their gariss samples were collected. Sodium, potassium, calcium, magnesium and phosphorus of gariss samples collected in autumn season (Kordofan area, summer season (Khartoum area, and winter season (Khartoum and Kordofan areas were determined, after that the age of gariss was noted from farmers directly when the samples were collected. Four different ages of gariss which registered were (5-8 hrs, 12 hrs, 48 hrs and more than 48 hrs. Each fermentation time (age of gariss was used for analyzing mineral contents. The results showed that gariss prepared from different production locations and in different seasons in Kordofan and Khartoum production areas were statistically different in most of the mineral contents determined. To conclude, different feeding sources or different physiological status may affect camels’ milk and consequently their gariss product, also different age of gariss had affects the mineral content of milk.

  9. Presence of functional, autoreactive human milk-specific IgE in infants with cow's milk allergy.

    Science.gov (United States)

    Järvinen, K M; Geller, L; Bencharitiwong, R; Sampson, H A

    2012-02-01

    Occasionally, exclusively breastfed infants with cow's milk allergy (CMA) remain symptomatic despite strict maternal milk avoidance. To determine whether or not persistence of symptoms could be due to sensitization against endogenous human milk proteins with a high degree of similarity to bovine allergens. Ten peptides representing known bovine milk IgE-binding epitopes [α-lactalbumin (ALA), β- and κ-casein] and the corresponding, highly homologous human milk peptides were labelled with sera from 15 breastfed infants with CMA, aged 3 weeks to 12 months, and peptide (epitope)-specific IgE antibodies were assessed. Nine of the 15 breastfed infants became asymptomatic during strict maternal avoidance of milk and other major food allergens; six infants remained symptomatic until weaned. Ten older children, aged 5-15 years, with CMA were also assessed. The functional capacity of specific IgE antibodies was assessed by measuring β-hexosaminidase release from rat basophilic leukaemia cells passively sensitized and stimulated with human and bovine ALA. A minimum of one human milk peptide was recognized by IgE antibodies from 9 of 15 (60%) milk-allergic infants, and the majority of older children with CMA. Genuine sensitization to human milk peptides in the absence of IgE to bovine milk was occasionally seen. There was a trend towards specific IgE being detected to more human milk peptides in those infants who did not respond to the maternal milk elimination diet than in those who did (P = 0.099). Functional IgE antibody to human ALA was only detected in infants not responding to the maternal diet. Endogenous human milk epitopes are recognized by specific IgE from the majority of infants and children with CMA. Such autoreactive, human milk-specific IgE antibodies appear to have functional properties in vitro. Their role in provoking allergic symptoms in infants exclusively breastfed by mothers strictly avoiding dietary milk remains unclear. © 2011 Blackwell

  10. Exclusion of dietary sodium bicarbonate from a wheat-based diet: effects on milk production and ruminal fermentation.

    Science.gov (United States)

    Doepel, L; Hayirli, A

    2011-01-01

    Milk production, rumen fermentation, and whole-tract apparent nutrient digestibility in response to feeding 20% steam-rolled wheat with or without sodium bicarbonate were evaluated in 12 Holstein cows averaging 165±16 DIM. Cows were fed 1 of 2 isoenergetic and isonitrogenous diets containing either 0 or 0.75% sodium bicarbonate on a DM basis for 21 d in a crossover design. Rumen fluid samples were obtained 18 times during the last 2 d of each period, and fecal samples were collected on 12 occasions from d 18 to 21 of each period. Removal of sodium bicarbonate from the diet did not affect DMI (21.0 kg/d), yields of milk (30.8 kg/d), or milk components (1.16, 1.01, and 1.40 kg/d for fat, protein, and lactose, respectively). Whole-tract apparent digestibility of DM, CP, ADF, and NDF did not differ between the 2 treatments (75.3, 76.6, 67.2, and 63.6%, respectively). The mean rumen pH was 6.24 and was not affected by excluding sodium bicarbonate from the diet. Rumen NH3-N (12.31 mg/dL) and lactic acid (3.63 mM) concentrations were not different, whereas total volatile fatty acids concentration tended to increase when sodium bicarbonate was present in the diet (110 vs. 116 mM). However, average concentrations of the individual volatile fatty acids, as a proportion of total volatile fatty acids, were not affected by treatment. In conclusion, dairy cow diets can include up to 20% steam-rolled wheat without the need for added sodium bicarbonate as long as the diets are formulated to meet the fiber requirements of the cow. Copyright © 2011 American Dairy Science Association. Published by Elsevier Inc. All rights reserved.

  11. Fermentation of soy milk via Lactobacillus plantarum improves dysregulated lipid metabolism in rats on a high cholesterol diet.

    Directory of Open Access Journals (Sweden)

    Yunhye Kim

    Full Text Available We aimed to investigate whether in vitro fermentation of soy with L. plantarum could promote its beneficial effects on lipids at the molecular and physiological levels. Rats were fed an AIN76A diet containing 50% sucrose (w/w (CTRL, a modified AIN76A diet supplemented with 1% (w/w cholesterol (CHOL, or a CHOL diet where 20% casein was replaced with soy milk (SOY or fermented soy milk (FSOY. Dietary isoflavone profiles, serum lipids, hepatic and fecal cholesterol, and tissue gene expression were examined. The FSOY diet had more aglycones than did the SOY diet. Both the SOY and FSOY groups had lower hepatic cholesterol and serum triglyceride (TG than did the CHOL group. Only FSOY reduced hepatic TG and serum free fatty acids and increased serum HDL-CHOL and fecal cholesterol. Compared to CHOL, FSOY lowered levels of the nuclear forms of SREBP-1c and SREBP-2 and expression of their target genes, including FAS, SCD1, LDLR, and HMGCR. On the other hand, FSOY elevated adipose expression levels of genes involved in TG-rich lipoprotein uptake (ApoE, VLDLR, and Lrp1, fatty acid oxidation (PPARα, CPT1α, LCAD, CYP4A1, UCP2, and UCP3, HDL-biogenesis (ABCA1, ApoA1, and LXRα, and adiponectin signaling (AdipoQ, AdipoR1, and AdipoR2, as well as levels of phosphorylated AMPK and ACC. SOY conferred a similar expression profile in both liver and adipose tissues but failed to reach statistical significance in many of the genes tested, unlike FSOY. Our data indicate that fermentation may be a way to enhance the beneficial effects of soy on lipid metabolism, in part via promoting a reduction of SREBP-dependent cholesterol and TG synthesis in the liver, and enhancing adiponectin signaling and PPARα-induced expression of genes involved in TG-rich lipoprotein clearance, fatty acid oxidation, and reverse cholesterol transport in adipose tissues.

  12. Anti-inflammatory properties of fermented soy milk with Lactococcus lactis subsp. lactis S-SU2 in murine macrophage RAW264.7 cells and DSS-induced IBD model mice.

    Science.gov (United States)

    Kawahara, Miho; Nemoto, Maki; Nakata, Toru; Kondo, Saya; Takahashi, Hajime; Kimura, Bon; Kuda, Takashi

    2015-06-01

    Six lactic acid bacteria strains (four Lactobacillus plantarum strains and one each of Lactococcus lactis subsp. lactis and Pediococcus pentosaceus) have been isolated and shown to possess anti-oxidant activity. In this study, we determined their acid, bile, salt resistance, and adhesion activity on human enterocyte-like HT-29-Luc and Caco-2 cells. An isolate Lc. lactis S-SU2 showed highest bile resistance and adhesion activity compared to type strains. S-SU2 could ferment both 10% skimmed milk and soy milk while the type strain could not ferment soy milk. Soy milk fermented with S-SU2 showed an increased nitric oxide (NO) secretion in the mouse macrophage RAW264.7 cells without bacterial lipopolysaccharide (LPS). Furthermore, the inhibitory effects of the fermented soy milk on Escherichia coli O111 LPS-induced NO secretion were higher than those of fresh soy milk. Inflammatory bowel disease (IBD) was induced in mice fed either 5% (w/v) dextran sodium sulfate (DSS) in drinking water or 50% soy milk in drinking water. Shortening of colon length, breaking of epithelial cells, lowering liver and thymus weights, and enlargement of spleen are some of the characteristics observed in the IBD, which were prevented by the use of soy milk fermented with Lc. lactis S-SU2. Copyright © 2015 Elsevier B.V. All rights reserved.

  13. Milk protein tailoring to improve functional and biological properties

    Directory of Open Access Journals (Sweden)

    JEAN-MARC CHOBERT

    2012-01-01

    Full Text Available Proteins are involved in every aspects of life: structure, motion, catalysis, recognition and regulation. Today's highly sophisticated science of the modifications of proteins has ancient roots. The tailoring of proteins for food and medical uses precedes the beginning of what is called biochemistry. Chemical modification of proteins was pursued early in the twentieth century as an analytical procedure for side-chain amino acids. Later, methods were developed for specific inactivation of biologically active proteins and titration of their essential groups. Enzymatic modifications were mainly developed in the seventies when many more enzymes became economically available. Protein engineering has become a valuable tool for creating or improving proteins for practical use and has provided new insights into protein structure and function. The actual and potential use of milk proteins as food ingredients has been a popular topic for research over the past 40 years. With today's sophisticated analytical, biochemical and biological research tools, the presence of compounds with biological activity has been demonstrated. Improvements in separation techniques and enzyme technology have enabled efficient and economic isolation and modification of milk proteins, which has made possible their use as functional foods, dietary supplements, nutraceuticals and medical foods. In this review, some chemical and enzymatic modifications of milk proteins are described, with particular focus on their functional and biological properties.

  14. Lactobacillus paracasei CBA L74 metabolic products and fermented milk for infant formula have anti-inflammatory activity on dendritic cells in vitro and protective effects against colitis and an enteric pathogen in vivo.

    Directory of Open Access Journals (Sweden)

    Elena Zagato

    Full Text Available The rapid expansion of commercially available fermented food products raises important safety issues particularly when infant food is concerned. In many cases, the activity of the microorganisms used for fermentation as well as what will be the immunological outcome of fermented food intake is not known. In this manuscript we used complex in vitro, ex-vivo and in vivo systems to study the immunomodulatory properties of probiotic-fermented products (culture supernatant and fermented milk without live bacteria to be used in infant formula. We found in vitro and ex-vivo that fermented products of Lactobacillus paracasei CBA L74 act via the inhibition of proinflammatory cytokine release leaving anti-inflammatory cytokines either unaffected or even increased in response to Salmonella typhimurium. These activities are not dependent on the inactivated bacteria but to metabolic products released during the fermentation process. We also show that our in vitro systems are predictive of an in vivo efficacy by the fermented products. Indeed CBA L74 fermented products (both culture medium and fermented milk could protect against colitis and against an enteric pathogen infection (Salmonella typhimurium. Hence we found that fermented products can act via the inhibition of immune cell inflammation and can protect the host from pathobionts and enteric pathogens. These results open new perspectives in infant nutrition and suggest that L. paracasei CBA L74 fermented formula can provide immune benefits to formula-fed infants, without carrying live bacteria that may be potentially dangerous to an immature infant immune system.

  15. Production of Angiotensin-I-Converting-Enzyme-Inhibitory Peptides in Fermented Milks Started by Lactobacillus delbrueckii subsp. bulgaricus SS1 and Lactococcus lactis subsp. cremoris FT4

    Science.gov (United States)

    Gobbetti, M.; Ferranti, P.; Smacchi, E.; Goffredi, F.; Addeo, F.

    2000-01-01

    Two fermented milks containing angiotensin-I-converting-enzyme (ACE)-inhibitory peptides were produced by using selected Lactobacillus delbrueckii subsp. bulgaricus SS1 and L. lactis subsp. cremoris FT4. The pH 4.6-soluble nitrogen fraction of the two fermented milks was fractionated by reversed-phase fast-protein liquid chromatography. The fractions which showed the highest ACE-inhibitory indexes were further purified, and the related peptides were sequenced by tandem fast atom bombardment-mass spectrometry. The most inhibitory fractions of the milk fermented by L. delbrueckii subsp. bulgaricus SS1 contained the sequences of β-casein (β-CN) fragment 6-14 (f6-14), f7-14, f73-82, f74-82, and f75-82. Those from the milk fermented by L. lactis subsp. cremoris FT4 contained the sequences of β-CN f7-14, f47-52, and f169-175 and κ-CN f155-160 and f152-160. Most of these sequences had features in common with other ACE-inhibitory peptides reported in the literature. In particular, the β-CN f47-52 sequence had high homology with that of angiotensin-II. Some of these peptides were chemically synthesized. The 50% inhibitory concentrations (IC50s) of the crude purified fractions containing the peptide mixture were very low (8.0 to 11.2 mg/liter). When the synthesized peptides were used individually, the ACE-inhibitory activity was confirmed but the IC50s increased considerably. A strengthened inhibitory effect of the peptide mixtures with respect to the activity of individual peptides was presumed. Once generated, the inhibitory peptides were resistant to further proteolysis either during dairy processing or by trypsin and chymotrypsin. PMID:10966406

  16. Plant-based milk alternatives an emerging segment of functional beverages: a review

    OpenAIRE

    Sethi, Swati; Tyagi, S. K.; Anurag, Rahul K.

    2016-01-01

    Plant-based or non-dairy milk alternative is the fast growing segment in newer food product development category of functional and specialty beverage across the globe. Nowadays, cow milk allergy, lactose intolerance, calorie concern and prevalence of hypercholesterolemia, more preference to vegan diets has influenced consumers towards choosing cow milk alternatives. Plant-based milk alternatives are a rising trend, which can serve as an inexpensive alternate to poor economic group of developi...

  17. Comparative analysis of the gene expression profile of probiotic Lactobacillus casei Zhang with and without fermented milk as a vehicle during transit in a simulated gastrointestinal tract.

    Science.gov (United States)

    Wang, Jicheng; Zhong, Zhi; Zhang, Wenyi; Bao, Qiuhua; Wei, Aibin; Meng, He; Zhang, Heping

    2012-06-01

    Studies have found that the survival of probiotics could be strongly enhanced with dairy products as delivery vehicles, but the molecular mechanism by which this might occur has seldom been mentioned. In this study, microarray technology was used to detect the gene expression profile of Lactobacillus casei Zhang with and without fermented milk used as a delivery vehicle during transit in simulated gastrointestinal juice. Numerous genes of L. casei Zhang in strain suspension were upregulated compared to those from L. casei Zhang in fermented milk. These data might indicate that L. casei Zhang is stimulated directly without the protection of fermented milk, and the high-level gene expression observed here may be a stress response at the transcriptional level. A large proportion of genes involved in translation and cell division were downregulated in the bacteria that were in strain suspension during transit in simulated intestinal juice. This may impede protein biosynthesis and cell division and partially explain the lower viability of L. casei Zhang during transit in the gastrointestinal tract without the delivery vehicle. Copyright © 2012 Institut Pasteur. Published by Elsevier Masson SAS. All rights reserved.

  18. Effect of probiotic-fermented milk administration on gastrointestinal survival of Lactobacillus casei ATCC 393 and modulation of intestinal microbial flora.

    Science.gov (United States)

    Sidira, Marianthi; Galanis, Alex; Ypsilantis, Petros; Karapetsas, Athanasios; Progaki, Zoi; Simopoulos, Constantinos; Kourkoutas, Yiannis

    2010-01-01

    The aim of the present study was to assess the survival of free and immobilized Lactobacillus casei ATCC 393 on apple pieces, contained in probiotic-fermented milk, after gastrointestinal (GI) transit and to investigate the potential regulation of intestinal microbial flora in a rat model. In in vitro GI stress tolerance tests, immobilized L. casei ATCC 393 exhibited significantly higher survival rates compared to free cells. At a second stage, probiotic-fermented milk produced by either free or immobilized cells was administered orally at a single dose or daily for 9 days in Wistar rats. By 12 h after single-dose administration, both free and immobilized cells were detected by microbiological and molecular analysis at levels ≥6 logCFU/g of feces. Moreover, daily administration led to significant reduction of staphylococci, enterobacteria, coliforms and streptococci counts. In conclusion, L. casei ATCC 393 contained in fermented milk survived GI transit and modulated intestinal microbiota. Copyright © 2010 S. Karger AG, Basel.

  19. Enhanced Microbial, Functional and Sensory Properties of Herbal Yogurt Fermented with Korean Traditional Plant Extracts

    OpenAIRE

    Joung, Jae Yeon; Lee, Ji Young; Ha, Young Sik; Shin, Yong Kook; Kim, Younghoon; Kim, Sae Hun; Oh, Nam Su

    2016-01-01

    This study evaluated the effects of two Korean traditional plant extracts (Diospyros kaki THUNB. leaf; DK, and Nelumbo nucifera leaf; NN) on the fermentation, functional and sensory properties of herbal yogurts. Compared to control fermentation, all plant extracts increased acidification rate and reduced the time to complete fermentation (pH 4.5). Supplementation of plant extracts and storage time were found to influence the characteristics of the yogurts, contributing to increased viability ...

  20. Short-Term Effects of Kefir-Fermented Milk Consumption on Bone Mineral Density and Bone Metabolism in a Randomized Clinical Trial of Osteoporotic Patients.

    Science.gov (United States)

    Tu, Min-Yu; Chen, Hsiao-Ling; Tung, Yu-Tang; Kao, Chao-Chih; Hu, Fu-Chang; Chen, Chuan-Mu

    2015-01-01

    Milk products are good sources of calcium that may reduce bone resorption and help prevent bone loss as well as promote bone remodeling and increase bone formation. Kefir is a product made by kefir grains that degrade milk proteins into various peptides with health-promoting effects, including antithrombotic, antimicrobial and calcium-absorption enhancing bioactivities. In a controlled, parallel, double-blind intervention study over 6 months, we investigated the effects of kefir-fermented milk (1,600 mg) supplemented with calcium bicarbonate (CaCO3, 1,500 mg) and bone metabolism in 40 osteoporosis patients, and compared them with CaCO3 alone without kefir supplements. Bone turnover markers were measured in fasting blood samples collected before therapy and at 1, 3, and 6 months. Bone mineral density (BMD) values at the spine, total hip, and hip femoral neck were assessed by dual-energy x-ray absorptiometry (DXA) at baseline and at 6 months. Among patients treated with kefir-fermented milk, the relationships between baseline turnover and 6 months changes in DXA-determined BMD were significantly improved. The serum β C-terminal telopeptide of type I collagen (β-CTX) in those with T-scores > -1 patients significantly decreased after three months treatment. The formation marker serum osteocalcin (OC) turned from negative to positive after 6 months, representing the effect of kefir treatment. Serum parathyroid hormone (PTH) increased significantly after treatment with kefir, but decreased significantly in the control group. PTH may promote bone remodeling after treatment with kefir for 6 months. In this pilot study, we concluded that kefir-fermented milk therapy was associated with short-term changes in turnover and greater 6-month increases in hip BMD among osteoporotic patients. ClinicalTrials.gov NCT02361372.

  1. Short-Term Effects of Kefir-Fermented Milk Consumption on Bone Mineral Density and Bone Metabolism in a Randomized Clinical Trial of Osteoporotic Patients.

    Directory of Open Access Journals (Sweden)

    Min-Yu Tu

    Full Text Available Milk products are good sources of calcium that may reduce bone resorption and help prevent bone loss as well as promote bone remodeling and increase bone formation. Kefir is a product made by kefir grains that degrade milk proteins into various peptides with health-promoting effects, including antithrombotic, antimicrobial and calcium-absorption enhancing bioactivities. In a controlled, parallel, double-blind intervention study over 6 months, we investigated the effects of kefir-fermented milk (1,600 mg supplemented with calcium bicarbonate (CaCO3, 1,500 mg and bone metabolism in 40 osteoporosis patients, and compared them with CaCO3 alone without kefir supplements. Bone turnover markers were measured in fasting blood samples collected before therapy and at 1, 3, and 6 months. Bone mineral density (BMD values at the spine, total hip, and hip femoral neck were assessed by dual-energy x-ray absorptiometry (DXA at baseline and at 6 months. Among patients treated with kefir-fermented milk, the relationships between baseline turnover and 6 months changes in DXA-determined BMD were significantly improved. The serum β C-terminal telopeptide of type I collagen (β-CTX in those with T-scores > -1 patients significantly decreased after three months treatment. The formation marker serum osteocalcin (OC turned from negative to positive after 6 months, representing the effect of kefir treatment. Serum parathyroid hormone (PTH increased significantly after treatment with kefir, but decreased significantly in the control group. PTH may promote bone remodeling after treatment with kefir for 6 months. In this pilot study, we concluded that kefir-fermented milk therapy was associated with short-term changes in turnover and greater 6-month increases in hip BMD among osteoporotic patients.ClinicalTrials.gov NCT02361372.

  2. The advantages of deep ocean water for the development of functional fermentation food.

    Science.gov (United States)

    Lee, Chun-Lin

    2015-03-01

    Deep ocean water (DOW) is obtained from 600 m below the sea surface. In recent years, DOW has been applied in the development of fermentation biotechnologies and functional foods. DOW is rich in trace minerals, comprises multiple physiological and health functions, and is able to promote microbe growth; therefore, the application of DOW directly benefits the development of the fermentation industry and functional foods. This study integrated the current health functions and applications of DOW with the latest results from studies related to fermentation biotechnology. Subsequently, the influence of applying DOW in fermented functional food development and the effects in health function improvements were summarized. According to the previous studies, the main reasons for the increased effect of fermented functional foods through the application of DOW are increased generation of functional metabolite contents in the microbes, intrinsic health functions of DOW, and the microbial use of mechanisms of converting the absorbed inorganic ions into highly bioavailable organic ions for the human body. These combined advantages not only enhance the health functions of fermentation products but also provide fermentation products with the intrinsic health functions of DOW.

  3. Effects of addition of Aspergillus oryzae culture and 2-hydroxyl-4-(methylthio) butanoic acid on milk performance and rumen fermentation of dairy cows.

    Science.gov (United States)

    Sun, Hua; Wu, Yueming; Wang, Yanming; Wang, Chong; Liu, Jianxin

    2017-04-01

    To investigate effects of Aspergillus oryzae culture (AOC) and 2-hydroxy-4-(methylthio) butanoic acid (HMB) on milk performance and rumen fermentation of dairy cows. Sixty-four multiparous Chinese Holstein cows were randomly allocated into four experimental diets: (i) Control diet; (ii) AOC diet: 5 g AOC/day per head; (iii) HMB diet: 25 g HMB/day; and (iv) AH diet: 5 g AOC plus 25 g HMB/day. Added HMB tended to increase the yield of milk protein (P = 0.06) and 3.5% fat-corrected milk (P = 0.08) and milk fat content (P = 0.09). Milk fat yield (P = 0.03) and the contents of milk protein (P = 0.05) were increased by adding HMB. The cows fed on AOC diet had a tendency for higher body weight (BW) gain (P = 0.08). Addition of AOC, HMB and AH increased content of microbial protein (MCP) and total volatile fatty acids (VFA) (P rumen fluid. Populations of rumen fungi, Fibrobacter succinogenes and Ruminococcus flavefaciens relative to total bacterial 16S rDNA (P ≤ 0.03) and activity of carboxymethylcellulase (CMCase) (P contents of MCP and total VFA potentially by stimulating rumen microbe populations and CMCase activity. © 2016 Japanese Society of Animal Science.

  4. The association of yogurt starters with Lactobacillus casei DN 114.001 in fermented milk alters the composition and metabolism of intestinal microflora in germ-free rats and in human flora-associated rats.

    Science.gov (United States)

    Djouzi, Z; Andrieux, C; Degivry, M C; Bouley, C; Szylit, O

    1997-11-01

    The aim of this study was to compare the effects of milk and of various fermented milks on the composition and metabolic activities of the intestinal microflora. Groups of eight rats were fed for 6 wk a diet containing 30% nonfermented milk (M), yogurt (Y), milk fermented with Lactobacillus casei (LcFM) or milk fermented with the association of L. casei DN 114.001 and yogurt starters (LcYFM). In the first study, the survival of the lactic acid bacteria from the fermented milks was assessed by bacterial enumeration in feces of germ-free rats (GF rats) fed milk or fermented milks. The metabolic activities of the lactic acid bacteria were studied in these rats by the measurement of glycolytic activities and products of bacterial fermentation, i.e., acetate and lactate (isoforms L and D). In a second study, the effects of fermented milks on the composition and metabolism [gas, glycolytic activities, short-chain fatty acids (SCFA), alcohol and ammonia] of human flora were studied using human flora-associated rats (HF rats). In GF rats, the survival of L. casei in the feces did not differ between those fed the LcFM and LcYFM diets. L. bulgaricus was detected in the feces of the rats fed Y, whereas Streptoccus thermophilus was found in the feces of the LcYFM group. In HF rats, fecal concentration of Bifidobacteria was greater in the LcFM group than in the others. beta-Glucuronidase (EC 3.2.1.31) activity was lower in rats fed LcFM and Y than in those fed M and LcYFM, whereas beta-galactosidase (3.2.1.23), alpha-glucosidase (EC 3.2.1 20) and beta-glucosidase (EC 3.2.1.21) activities were higher in the LcYFM group compared with the others. Methane excretion was higher in rats fed Y than in other groups. Cecal SCFA concentrations did not differ in LcFM, Y and M groups, but total SCFA, acetate, propionate and butyrate were significantly greater in the LcYFM group. These results suggest that milk fermented with the combination of L. casei and yogurt starters leads to specific

  5. Saccharomyces cerevisiae from Brazilian kefir-fermented milk: An in vitro evaluation of probiotic properties.

    Science.gov (United States)

    Lima, Meire Dos Santos Falcão de; Souza, Karoline Mirella Soares de; Albuquerque, Wendell Wagner Campos; Teixeira, José António Couto; Cavalcanti, Maria Taciana Holanda; Porto, Ana Lúcia Figueiredo

    2017-09-01

    The therapeutic use of probiotics for supporting the antibiotic action against gastrointestinal disorders is a current trend and emerging applications have gained popularity because of their support for various microbiological activities in digestive processes. Microorganisms isolated from kefir with great probiotic properties, in addition to high resistance to harsh environmental conditions, have been widely researched. Administration of probiotic yeasts offers a number of advantages, when compared to bacteria, because of particular characteristics as their larger cell size. In the present study, 28 strains of Saccharomyces cerevisiae were isolated, after in vitro digestion of kefir-fermented milk, and identified by molecular based approaches. A screening was performed to determine important quality requirements for probiotics including: antagonistic and antioxidant activities, β-galactosidase synthesis, autoaggregation, surface hydrophobicity and adhesion to epithelial cells. The results showed strains: with antagonistic activity against microbial pathogens such as Klebsiella pneumoniae, Pseudomonas aeruginosa, Staphylococcus aureus, Bacillus subtilis; able to produce β-galactosidase; with antioxidant activity levels higher than 90%; with hydrophobicity activity and autoaggregation ability (evaluated by adhesion test, where all the strains presented adhesion to mice ileal epithelial cells). These findings are relevant and the strains are recommended for further in vivo studies as well as for potential therapeutic applications. Copyright © 2017 Elsevier Ltd. All rights reserved.

  6. In vitro safety assessments and antimicrobial activities of Lactobacillus rhamnosus strains isolated from a fermented mare's milk.

    Science.gov (United States)

    Aryantini, Ni Putu Desy; Yamasaki, Eiki; Kurazono, Hisao; Sujaya, I Nengah; Urashima, Tadasu; Fukuda, Kenji

    2017-03-01

    Safety and probiotic characteristics such as antimicrobial activities of three Lactobacillus rhamnosus strains, FSMM15, FSMM22 and FSMM26, previously isolated as potential probiotics from fermented mare's milk were investigated. The three FSMM strains were susceptible to ampicillin, gentamycin, kanamycin, streptomycin, tetracycline and chloramphenicol, whereas they were resistant to erythromycin (minimal inhibitory concentration (MIC) = 4-8 µg/mL) and clindamycin (MIC = 4 µg/mL); bioconversion of bile salts, hemolytic activity and mucin degradation activity were negative; enzymatic activities of α-chymotrypsin and β-glucosidase were detected, but those of α-galactosidase, β-glucuronidase and N-acetyl-β-glucosaminidase, were undetectable. Among the strains, strain FSMM15 was chosen as a safer probiotic candidate due mainly to the lack of plasminogen binding ability. Despite lower acid production of strain FSMM15 than others, its cell-free culture supernatant inhibited growths of Salmonella Typhimurium LT-2, Shigella sonnei, Listeria monocytogenes, and Escherichia coli O157 with comparable levels of ampicillin, suggesting a favorable aspect of strain FSMM15 as a probiotic strain. © 2016 Japanese Society of Animal Science.

  7. Survival of Lactobacillus delbrueckii UFV H2b20 in fermented milk under simulated gastric and intestinal conditions.

    Science.gov (United States)

    da Conceição, L L; Leandro, E S; Freitas, F S; de Oliveira, M N V; Ferreira-Machado, A B; Borges, A C; de Moraes, C A

    2013-09-01

    The survival of Lactobacillus delbrueckii UFV H2b20 was assessed in fermented milk, both during the storage period and after exposure to simulated gastric and intestinal juices, as well the detection of the gene fbpA involved in adherence to human gastrointestinal tract. L. delbrueckii UFV H2b20 remained stable and viable for 28 days under refrigerated storage conditions. After one day of storage, that strain exhibited a one-log population reduction following exposure in tandem to simulated gastric and intestinal juices. After 14 days of storage, a two-log reduction was observed following 90 min of exposure to the simulated gastric conditions. However, the strain did not survive following exposure to the simulated intestinal juice. The observed tolerance to storage conditions and resistance to the simulated gastric and intestinal conditions confirm the potential use of L. delbrueckii UFV H2b20 as a probiotic, which is further reinforced by the detection of fbpA in this strain.

  8. Identification and characterization of tetracycline resistance in Lactococcus lactis isolated from Polish raw milk and fermented artisanal products.

    Science.gov (United States)

    Zycka-Krzesinska, Joanna; Boguslawska, Joanna; Aleksandrzak-Piekarczyk, Tamara; Jopek, Jakub; Bardowski, Jacek K

    2015-10-15

    To assess the occurrence of antibiotic-resistant Lactic Acid Bacteria (LAB) in Polish raw milk and fermented artisanal products, a collection comprising 500 isolates from these products was screened. Among these isolates, six strains (IBB28, IBB160, IBB161, IBB224, IBB477 and IBB487) resistant to tetracycline were identified. The strains showing atypical tetracycline resistance were classified as Lactococcus lactis: three of them were identified as L. lactis subsp. cremoris (IBB224, IBB477 and IBB487) and the other three (IBB28, IBB160, IBB161) were identified as L. lactis subsp. lactis. The mechanism involving Ribosomal Protection Proteins (RPP) was identified as responsible for tetracycline resistance. Three of the tested strains (IBB28, IBB160 and IBB224) had genes encoding the TetS protein, whereas the remaining three (IBB161, IBB477 and IBB487) expressed TetM. The results also demonstrated that the genes encoding these proteins were located on genetic mobile elements. The tet(S) gene was found to be located on plasmids, whereas tet(M) was found within the Tn916 transposon. Copyright © 2015 Elsevier B.V. All rights reserved.

  9. Microbial diversity in raw milk and traditional fermented dairy products (Hurood cheese and Jueke) from Inner Mongolia, China.

    Science.gov (United States)

    Gao, M L; Hou, H M; Teng, X X; Zhu, Y L; Hao, H S; Zhang, G L

    2017-03-08

    Hurood cheese (HC) and Jueke (Jk) are 2 traditional fermented dairy products produced from raw milk (RM) in the Inner Mongolia region of China. They have a long history of production and consumption. The microbial compositions of RM, HC, and Jk vary greatly, and are influenced by their geographical origins and unique processing methods. In this study, 2 batches of RM, HC, and Jk samples were collected (April and August 2015) from the Zhenglan Banner, a region located in the southern part of Inner Mongolian belonging to the Xilingol league prefecture. The bacterial and fungal diversities of the samples were determined by 16S rRNA and 18S rRNA gene sequence analysis, respectively. A total of 112 bacterial and 30 fungal sequences were identified, with Firmicutes and Ascomycota being the predominant phyla for bacteria and fungi, respectively. Lactococcus and Lactobacillus were identified as the main bacterial genera, whereas Kluyveromyces was the predominant fungus identified in the 3 dairy products. Different bacterial and fungal compositions were observed in RM, HC, and Jk samples collected at different times. These results suggested that time of production may be an important factor influencing the microbial diversity present in RM, HC, and Jk.

  10. Effect of buckwheat flour and oat bran on growth and cell viability of the probiotic strains Lactobacillus rhamnosus IMC 501®, Lactobacillus paracasei IMC 502® and their combination SYNBIO®, in synbiotic fermented milk.

    Science.gov (United States)

    Coman, Maria Magdalena; Verdenelli, Maria Cristina; Cecchini, Cinzia; Silvi, Stefania; Vasile, Aida; Bahrim, Gabriela Elena; Orpianesi, Carla; Cresci, Alberto

    2013-10-15

    Fermented foods have a great significance since they provide and preserve large quantities of nutritious foods in a wide diversity of flavors, aromas and texture, which enrich the human diet. Originally fermented milks were developed as a means of preserving nutrients and are the most representatives of the category. The first aim of this study was to screen the effect of buckwheat flour and oat bran as prebiotics on the production of probiotic fiber-enriched fermented milks, by investigating the kinetics of acidification of buckwheat flour- and oat bran-supplemented milk fermented by Lactobacillus rhamnosus IMC 501®, Lactobacillus paracasei IMC 502® and their 1:1 combination named SYNBIO®. The probiotic strains viability, pH and sensory characteristics of the fermented fiber-enriched milk products, stored at 4 °C for 28 days were also monitored. The results showed that supplementation of whole milk with the tested probiotic strains and the two vegetable substrates results in a significant faster lowering of the pH. Also, the stability of L. rhamnosus IMC 501®, L. paracasei IMC 502® and SYNBIO® during storage at 4 °C for 28 days in buckwheat flour- and oat bran-supplemented samples was remarkably enhanced. The second aim of the study was to develop a new synbiotic product using the best combination of probiotics and prebiotics by promoting better growth and survival and be acceptable to the consumers with high concentration of probiotic strain. This new product was used to conduct a human feeding trial to validate the fermented milk as a carrier for transporting bacterial cells into the human gastrointestinal tract. The probiotic strains were recovered from fecal samples in 40 out of 40 volunteers fed for 4 weeks one portion per day of synbiotic fermented milk carrying about 10(9) viable cells. © 2013.

  11. Gastrointestinal-active oligosaccharides from human milk and functional foods

    NARCIS (Netherlands)

    Albrecht, S.A.

    2011-01-01

    Keywords: human milk oligosaccharides (HMOs), galacto-oligosaccharides (GOS), konjac glucomannan (KGM), breast milk, baby feces, gastrointestinal metabolization, blood-group specific conjugates, CE-LIF-MSn

    Oligosaccharides, as present in human milk or supplemented to food, are

  12. Fermented Dairy Products in the Nutrition of Infants in the Russian Federation: Past and Present

    Directory of Open Access Journals (Sweden)

    Tatiana E. Borovik

    2016-01-01

    Full Text Available Fermented dairy products have a high nutritional and biological value and functional properties beneficial to human health; they are very diverse and have a long history. Fermentation of milk is a complex technological, physical and biochemical process that occurs under the influence of two enzymes of lactic acid bacteria — -galactosidase and lactate dehydrogenase. Requirements for biological properties of starter microorganisms and fermentation technology are strictly regulated. Based on the starter cultures used, we can single out fermented dairy products of lactic acid and mixed (lactic acid and alcohol fermentation. There are adapted, partially adapted and non-adapted cultured milk products for children, some of which are enriched with pro- and prebiotics to enhance functional properties. The article provides information about one of the first Russian non-adapted fermented milk products for infants enriched with inulin, fruit and cereals.

  13. Antagonistics against pathogenic Bacillus cereus in milk fermentation by Lactobacillus plantarum ZDY2013 and its anti-adhesion effect on Caco-2 cells against pathogens.

    Science.gov (United States)

    Zhang, Zhihong; Tao, Xueying; Shah, Nagendra P; Wei, Hua

    2016-04-01

    Lactobacillus plantarum ZDY2013 is a potential probiotic isolated from fermented bean acid. In this study, we aimed to evaluate the in vitro antimicrobial activity of this organism against Bacillus cereus in milk fermentation, the antiadhesion ability on intestinal epithelial cells, as well as its ability to abrogate the cytotoxic effect and expression levels of genes. We found no antimicrobial activity produced by L. plantarum once the pH was adjusted to 6.0 and 7.0. The pH decreased continuously when L. plantarum and B. cereus were co-incubated during milk fermentation, which caused a decrease in the B. cereus counts. Antiadhesion assays showed that L. plantarum can significantly inhibit the adhesion of enterotoxin-producing B. cereus ATCC14579 and pathogenic B. cereus HN001 by inhibition, competition, and displacement. The supernatants of B. cereus, either alone or in conjunction with L. plantarum, caused damage to the membrane integrity of Caco-2 cells to release lactate dehydrogenase. In addition, L. plantarum tended to attenuate proinflammatory cytokine and oxidative stress gene expression on Caco-2 cells, inducing with B. cereus HN001 supernatants. This study provided systematic insights into the antagonistic effect of L. plantarum ZDY2013, and the information may be helpful to explore potential control measures for preventing food poisoning by lactic acid bacteria. Copyright © 2016 American Dairy Science Association. Published by Elsevier Inc. All rights reserved.

  14. High level production of β-galactosidase exhibiting excellent milk-lactose degradation ability from Aspergillus oryzae by codon and fermentation optimization.

    Science.gov (United States)

    Zhao, Qianqian; Liu, Fei; Hou, Zhongwen; Yuan, Chao; Zhu, Xiqiang

    2014-03-01

    A β-galactosidase gene from Aspergillus oryzae was engineered utilizing codon usage optimization to be constitutively and highly expressed in the Pichia pastoris SMD1168H strain in a high-cell-density fermentation. After fermentation for 96 h in a 50-L fermentor using glucose and glycerol as combined carbon sources, the recombinant enzyme in the culture supernatant had an activity of 4,239.07 U mL(-1) with o-nitrophenyl-β-D-galactopyranoside as the substrate, and produced a total of extracellular protein content of 7.267 g L(-1) in which the target protein (6.24 g L(-1)) occupied approximately 86 %. The recombinant β-galactosidase exhibited an excellent lactose hydrolysis ability. With 1,000 U of the enzyme in 100 mL milk, 92.44 % lactose was degraded within 24 h at 60 °C, and the enzyme could also accomplish the hydrolysis at low temperatures of 37, 25, and 10 °C. Thus, this engineered strain had significantly higher fermentation level of A. oryzae lactase than that before optimization and the β-galactosidase may have a good application potential in whey and milk industries.

  15. Effects of feeding lauric acid or coconut oil on ruminal protozoa numbers, fermentation pattern, digestion, omasal nutrient flow, and milk production in dairy cows.

    Science.gov (United States)

    Faciola, A P; Broderick, G A

    2014-01-01

    The objectives of this study were to evaluate the feeding of coconut oil (CO), in which lauric acid (La) comprises about 50% of the fatty acid composition, as a practical rumen protozoa (RP) suppressing agent, to assess whether the source of La affects ruminal fermentation and animal performance and to test whether suppressing RP improves N utilization, nutrient digestion, nutrient flow at the omasal canal, and milk production. Fifteen multiparous Holstein cows (3 fitted with ruminal cannulas) and 15 primiparous Holstein cows (3 fitted with ruminal cannulas) were used in a replicated 3×3 Latin square experiment with 14d of adaptation and 14d of sample collection. Diets were fed as total mixed ration and contained (dry matter basis) 10% corn silage, 50% alfalfa silage, and 40% concentrate. The control diet contained 3% (dry matter basis) calcium soaps of palm oil fatty acids (Megalac, Church & Dwight Co. Inc., Princeton, NJ) as a ruminally inert fat source and had no added La or CO. Diets with La and CO were formulated to contain equal amounts of La (1.3%, dry matter basis). Dry matter intake was not affected by treatment. Both CO and La reduced RP numbers by about 40%. Lauric acid reduced yield of milk and milk components; however, CO did not affect yield of milk and yields of milk components. Both La and CO caused small reductions in total VFA concentration; CO increased molar proportion of ruminal propionate, reduced ruminal ammonia and branched-chain volatile fatty acids, suggesting reduced protein degradation, and reduced milk urea N and blood urea N concentrations, suggesting improved protein efficiency. Lauric acid reduced total-tract apparent digestibility of neutral detergent fiber and acid detergent fiber as well as ruminal apparent digestibility of neutral detergent fiber and acid detergent fiber as measured at the omasal canal; however, CO did not alter fiber digestion. Microbial protein flow at the omasal canal, as well as the flow of N fractions at

  16. Clinical trial: the effects of a fermented milk containing three probiotic bacteria in patients with irritable bowel syndrome - a randomized, double-blind, controlled study.

    Science.gov (United States)

    Simrén, M; Ohman, L; Olsson, J; Svensson, U; Ohlson, K; Posserud, I; Strid, H

    2010-01-15

    The effects of probiotic bacteria in IBS remain controversial. To study the effects of a probiotic product on IBS symptoms. We randomized 74 IBS patients to receive 8 weeks of daily treatment with 400 mL milk fermented with the yoghurt bacteria and containing Lactobacillus paracasei, ssp. paracasei F19, Lactobacillus acidophilus La5 and Bifidobacterium lactis Bb12 (Cultura; active) or acidified milk without these bacteria (control). The primary endpoint was the proportion of subjects reporting adequate relief of their IBS symptoms at least 50% of the weeks. IBS symptom severity, psychological symptoms and quality of life were assessed. The proportion of responders was 38% (14/37 patients) in the active group and 27% (10/37 patients) in the control group (P = 0.3). IBS symptom severity improved significantly in both groups during the treatment period. This change was greater in the active group during the first 2 weeks, but thereafter, no significant group differences were seen. We could not detect a clearly positive effect of fermented milk containing three probiotic bacteria on GI symptoms in IBS patients compared with the control treatment. However, a trend towards a more favourable effect during the first weeks was seen in the active group.

  17. Effect of camelina oil or live yeasts (Saccharomyces cerevisiae) on ruminal methane production, rumen fermentation, and milk fatty acid composition in lactating cows fed grass silage diets.

    Science.gov (United States)

    Bayat, A R; Kairenius, P; Stefański, T; Leskinen, H; Comtet-Marre, S; Forano, E; Chaucheyras-Durand, F; Shingfield, K J

    2015-05-01

    The potential of dietary supplements of 2 live yeast strains (Saccharomyces cerevisiae) or camelina oil to lower ruminal methane (CH4) and carbon dioxide (CO2) production and the associated effects on animal performance, rumen fermentation, rumen microbial populations, nutrient metabolism, and milk fatty acid (FA) composition of cows fed grass silage-based diets were examined. Four Finnish Ayrshire cows (53±7 d in milk) fitted with rumen cannula were used in a 4×4 Latin square with four 42-d periods. Cows received a basal total mixed ration (control treatment) with a 50:50 forage-to-concentrate ratio [on a dry matter (DM) basis] containing grass silage, the same basal total mixed ration supplemented with 1 of 2 live yeasts, A or B, administered directly in the rumen at 10(10) cfu/d (treatments A and B), or supplements of 60g of camelina oil/kg of diet DM that replaced concentrate ingredients in the basal total mixed ration (treatment CO). Relative to the control, treatments A and B had no effects on DM intake, rumen fermentation, ruminal gas production, or apparent total-tract nutrient digestibility. In contrast, treatment CO lowered DM intake and ruminal CH4 and CO2 production, responses associated with numerical nonsignificant decreases in total-tract organic matter digestibility, but no alterations in rumen fermentation characteristics or changes in the total numbers of rumen bacteria, methanogens, protozoa, and fungi. Compared with the control, treatment CO decreased the yields of milk, milk fat, lactose, and protein. Relative to treatment B, treatment CO improved nitrogen utilization due to a lower crude protein intake. Treatment A had no influence on milk FA composition, whereas treatment B increased cis-9 10:1 and decreased 11-cyclohexyl 11:0 and 24:0 concentrations. Treatment CO decreased milk fat 8:0 to 16:0 and total saturated FA, and increased 18:0, 18:1, 18:2, conjugated linoleic acid, 18:3n-3, and trans FA concentrations. Decreases in ruminal CH4

  18. Microbial succession and the functional potential during the fermentation of Chinese soy sauce brine.

    Science.gov (United States)

    Sulaiman, Joanita; Gan, Han Ming; Yin, Wai-Fong; Chan, Kok-Gan

    2014-01-01

    The quality of traditional Chinese soy sauce is determined by microbial communities and their inter-related metabolic roles in the fermentation tank. In this study, traditional Chinese soy sauce brine samples were obtained periodically to monitor the transitions of the microbial population and functional properties during the 6 months of fermentation process. Whole genome shotgun method revealed that the fermentation brine was dominated by the bacterial genus Weissella and later dominated by the fungal genus Candida. Metabolic reconstruction of the metagenome sequences demonstrated a characteristic profile of heterotrophic fermentation of proteins and carbohydrates. This was supported by the detection of ethanol with stable decrease of pH values. To the best of our knowledge, this is the first study that explores the temporal changes in microbial successions over a period of 6 months, through metagenome shotgun sequencing in traditional Chinese soy sauce fermentation and the biological processes therein.

  19. Microbial succession and the functional potential during the fermentation of Chinese soy sauce brine

    Directory of Open Access Journals (Sweden)

    Joanita eSulaiman

    2014-10-01

    Full Text Available The quality of traditional Chinese soy sauce is determined by microbial communities and their inter-related metabolic roles in the fermentation tank. In this study, traditional Chinese soy sauce brine samples were obtained periodically to monitor the transitions of the microbial population and functional properties during the six months of fermentation process. Whole genome shotgun (WGS method revealed that the fermentation brine was dominated by the bacterial genus Weissella and later dominated by the fungal genus Candida. Metabolic reconstruction of the metagenome sequences demonstrated a characteristic profile of heterotrophic fermentation of proteins and carbohydrates. This was supported by the detection of ethanol with stable decrease of pH values. To the best of our knowledge, this is the first study that explores the temporal changes in microbial successions over a period of six months, through metagenome shotgun sequencing in traditional Chinese soy sauce fermentation and the biological processes therein.

  20. Quality, functionality, and shelf life of fermented meat and meat products: A review.

    Science.gov (United States)

    Kumar, Pavan; Chatli, M K; Verma, Akhilesh K; Mehta, Nitin; Malav, O P; Kumar, Devendra; Sharma, Neelesh

    2017-09-02

    Fermentation of meat is a traditional preservation method used widely for improving quality and shelf life of fermented meat products. Fermentation of meat causes a number of physical, biochemical, and microbial changes, which eventually impart functional properties, sensory characteristics, and nutritional aspects to these products and inhibit the growth of various pathogenic and spoilage microorganisms. These changes include acidification (carbohydrate catabolism), solubilization and gelation of myofibrillar and sarcoplasmic proteins of muscle, degradation of proteins and lipids, reduction of nitrate into nitrite, formation of nitrosomyoglobin, and dehydration. Dry-fermented sausages are increasingly being used as carrier of probiotics. The production of biogenic amines during fermentation can be controlled by selecting proper starter cultures and other preventive measures such as quality of raw materials, hygienic measures, temperature, etc.

  1. "Chrono-functional milk": The difference between melatonin concentrations in night-milk versus day-milk under different night illumination conditions.

    Science.gov (United States)

    Asher, A; Shabtay, A; Brosh, A; Eitam, H; Agmon, R; Cohen-Zinder, M; Zubidat, A E; Haim, A

    2015-01-01

    Pineal melatonin (MLT) is produced at highest levels during the night, under dark conditions. We evaluated differences in MLT-concentration by comparing daytime versus night time milk samples, from two dairy farms with different night illumination conditions: (1) natural dark (Dark-Night); (2) short wavelength Artificial Light at Night (ALAN, Night-Illuminated). Samples were collected from 14 Israeli Holstein cows from each commercial dairy farm at 04:30 h ("Night-milk") 12:30 h ("Day-milk") and analyzed for MLT-concentration. In order to study the effects of night illumination conditions on cows circadian rhythms, Heart Rate (HR) daily rhythms were recorded. MLT-concentrations of Night-milk samples from the dark-night group were significantly (p Night-illuminated conditions (30.70 ± 1.79 and 17.81 ± 0.33 pg/ml, respectively). Interestingly, night illumination conditions also affected melatonin concentrations at daytime where under Dark-Night conditions values are significantly (p Night-Illuminated conditions, (5.36 ± 0.33 and 3.30 ± 0.18 pg/ml, respectively). There were no significant differences between the two treatments in the milk yield and milk composition except somatic cell count (SCC), which was significantly lower (p = 0.02) in the Dark-Night group compared with the Night-Illuminated group. Cows in both groups presented a significant (p night illuminated cows feeding and milking time are the "time keeper", while in the Dark-night cows, HR rhythms were entrained by the light/dark cycle. The higher MLT-concentration in Dark-night cows with the lower SCC values calls upon farmers to avoid exposure of cows to ALAN. Therefore, under Dark-night conditions milk quality will improve by lowering SCC values where separation between night and day of such milk can produce chrono-functional milk, naturally rich with MLT.

  2. Cow's milk and immune function in the respiratory tract

    OpenAIRE

    Perdijk, Olaf; Splunter, van, Marloes; Savelkoul, Huub F.J.; Brugman, Sylvia; Neerven, van, Joost

    2018-01-01

    During the last decades, the world has witnessed a dramatic increase in allergy prevalence. Epidemiological evidence shows that growing up on a farm is a protective factor, which is partly explained by the consumption of raw cow's milk. Indeed, recent studies show inverse associations between raw cow's milk consumption in early life and asthma, hay fever, and rhinitis. A similar association of raw cow's milk consumption with respiratory tract infections is recently found. In line with these f...

  3. Isoflavone and Protein Constituents of Lactic Acid-Fermented Soy Milk Combine to Prevent Dyslipidemia in Rats Fed a High Cholesterol Diet

    OpenAIRE

    Kobayashi, Maki; Egusa, Shintaro; Fukuda, Mitsuru

    2014-01-01

    A high cholesterol diet induces dyslipidemia. This study investigated whether isoflavone aglycones in lactic acid-fermented soy milk (LFS) improve lipid metabolism in rats fed a high cholesterol diet. Male Sprague-Dawley rats aged seven weeks were fed an AIN-93G diet, a 1% cholesterol diet (a high cholesterol diet), a high-cholesterol diet containing 4% isoflavone extract of LFS (LFS extract diet), a high-cholesterol diet containing 19.4% ethanol-washed LFS (ethanol-washed LFS diet, isoflavon...

  4. Plant-based milk alternatives an emerging segment of functional beverages: a review.

    Science.gov (United States)

    Sethi, Swati; Tyagi, S K; Anurag, Rahul K

    2016-09-01

    Plant-based or non-dairy milk alternative is the fast growing segment in newer food product development category of functional and specialty beverage across the globe. Nowadays, cow milk allergy, lactose intolerance, calorie concern and prevalence of hypercholesterolemia, more preference to vegan diets has influenced consumers towards choosing cow milk alternatives. Plant-based milk alternatives are a rising trend, which can serve as an inexpensive alternate to poor economic group of developing countries and in places, where cow's milk supply is insufficient. Though numerous types of innovative food beverages from plant sources are being exploited for cow milk alternative, many of these faces some/any type of technological issues; either related to processing or preservation. Majority of these milk alternatives lack nutritional balance when compared to bovine milk, however they contain functionally active components with health promoting properties which attracts health conscious consumers. In case of legume based milk alternatives, sensory acceptability is a major limiting factor for its wide popularity. New and advanced non-thermal processing technologies such as ultra high temperature treatment, ultra high pressure homogenization, pulsed electric field processing are being researched for tackling the problems related to increase of shelf life, emulsion stability, nutritional completeness and sensory acceptability of the final product. Concerted research efforts are required in coming years in functional beverages segment to prepare tailor-made newer products which are palatable as well as nutritionally adequate.

  5. Effect of lauric acid and coconut oil on ruminal fermentation, digestion, ammonia losses from manure, and milk fatty acid composition in lactating cows.

    Science.gov (United States)

    Hristov, A N; Vander Pol, M; Agle, M; Zaman, S; Schneider, C; Ndegwa, P; Vaddella, V K; Johnson, K; Shingfield, K J; Karnati, S K R

    2009-11-01

    This experiment (replicated 3 x 3 Latin square design) was conducted to investigate the effects of lauric acid (LA) or coconut oil (CO) on ruminal fermentation, nutrient digestibility, ammonia losses from manure, and milk fatty acid (FA) composition in lactating cows. Treatments consisted of intraruminal doses of 240 g of stearic acid/d (SA; control), 240 g of LA/d, or 530 g of CO/d administered once daily, before feeding. Between periods, cows were inoculated with ruminal contents from donor cows and allowed a 7-d recovery period. Treatment did not affect dry matter intake, milk yield, or milk composition. Ruminal pH was slightly increased by CO compared with the other treatments, whereas LA and CO decreased ruminal ammonia concentration compared with SA. Both LA and CO decreased protozoal counts by 80% or more compared with SA. Methane production rate in the rumen was reduced by CO compared with LA and SA, with no differences between LA and SA. Treatments had no effect on total tract apparent dry matter, organic matter, N, and neutral detergent fiber digestibility coefficients or on cumulative (15 d) in vitro ammonia losses from manure. Compared with SA, LA and CO increased milk fat 12:0, cis-9 12:1, and trans-9 12:1 content and decreased 6:0, 8:0, 10:0, cis-9 10:1, 16:0, 18:0, cis 18:1, total 18:2, 18:3 n-3 and total polyunsaturated FA concentrations. Administration of LA and 14:0 (as CO) in the rumen were apparently transferred into milk fat with a mean efficiency of 18 and 15%, respectively. In conclusion, current data confirmed that LA and CO exhibit strong antiprotozoal activity when dosed intraruminally, an effect that is accompanied by decreases in ammonia concentration and, for CO, lowered methane production. Administration of LA and CO in the rumen also altered milk FA composition.

  6. Alcoholic fermentation of whey

    Energy Technology Data Exchange (ETDEWEB)

    Beach, A S; Holland, J W

    1958-09-10

    The lactose of whey and other milk products is rapidly fermented to ethanol by means of Candida pseudotropicalis strain XI. The fermentation is complete in about 12 hours and yields about 45% ethanol based on the weight of lactose. Conditions favoring the fermentation and inhibiting lactic acid production include pH 4.5, 30/sup 0/, and continuous aeration.

  7. A novel consortium of Lactobacillus rhamnosus and Streptococcus thermophilus for increased access to functional fermented foods.

    Science.gov (United States)

    Kort, Remco; Westerik, Nieke; Mariela Serrano, L; Douillard, François P; Gottstein, Willi; Mukisa, Ivan M; Tuijn, Coosje J; Basten, Lisa; Hafkamp, Bert; Meijer, Wilco C; Teusink, Bas; de Vos, Willem M; Reid, Gregor; Sybesma, Wilbert

    2015-12-08

    The lactic acid bacterium Lactobacillus rhamnosus GG is the most studied probiotic bacterium with proven health benefits upon oral intake, including the alleviation of diarrhea. The mission of the Yoba for Life foundation is to provide impoverished communities in Africa increased access to Lactobacillus rhamnosus GG under the name Lactobacillus rhamnosus yoba 2012, world's first generic probiotic strain. We have been able to overcome the strain's limitations to grow in food matrices like milk, by formulating a dried starter consortium with Streptococcus thermophilus that enables the propagation of both strains in milk and other food matrices. The affordable seed culture is used by people in resource-poor communities. We used S. thermophilus C106 as an adjuvant culture for the propagation of L. rhamnosus yoba 2012 in a variety of fermented foods up to concentrations, because of its endogenous proteolytic activity, ability to degrade lactose and other synergistic effects. Subsequently, L. rhamnosus could reach final titers of 1E+09 CFU ml(-1), which is sufficient to comply with the recommended daily dose for probiotics. The specific metabolic interactions between the two strains were derived from the full genome sequences of L. rhamnosus GG and S. thermophilus C106. The piliation of the L. rhamnosus yoba 2012, required for epithelial adhesion and inflammatory signaling in the human host, was stable during growth in milk for two rounds of fermentation. Sachets prepared with the two strains, yoba 2012 and C106, retained viability for at least 2 years. A stable dried seed culture has been developed which facilitates local and low-cost production of a wide range of fermented foods that subsequently act as delivery vehicles for beneficial bacteria to communities in east Africa.

  8. Fermented inulin hydrolysate by Bifidobacterium breve as cholesterol binder in functional food application

    Science.gov (United States)

    Melanie, Hakiki; Susilowati, Agustine; Maryati, Yati

    2017-01-01

    Inulin hydrolysate is a result of inulin hydrolysis by inulinase enzyme of Scopulariopsis sp.-CBS1 fungi isolated from dahlia tuber skin in the formation of fructooligosaccharides (FOS) as dietary fiber. Inulin hydrolysate fermented by Bifidobacterium breve has a potential as cholesterol binder in digestive system due to dietary fiber content in inulin. This study was conducted to evaluate the best cholesterol binding capacity by the variation of lactic acid bacteria (LAB) culture concentration of 10%, 20% and 30% (v/v), respectively. Fermentation process were conducted with inulin hydrolysate concentration of 25% (w/v), skim milk 7,5% (w/v) and various LAB culture concentration at 40 °C for 0, 12, 24, 36 and 48 hours. The results showed that the variation of LAB culture concentrations affect the cholesterol binding ability in fermented inulin hydrolysate. The fermentation process with 10% LAB culture concentration at 40°C for 48 hours resulted in the highest cholesterol binding capacity (CBC) of 13,69 mg/g at pH 7and 14,44 mg/g at pH 2 with composition of total acids of 0,787%, soluble dietary fiber of 0,396%, insoluble dietary fiber of 5,47%, total solids of 14,476%, total sugars of 472,484 mg/mL, reducing sugar of 92 mg/mL and total plate count (TPC) of 7,278 log CFU/mL, respectively.

  9. Novel consortium of Klebsiella variicola and Lactobacillus species enhances the functional potential of fermented dairy products by increasing the availability of branched-chain amino acids and the amount of distinctive volatiles.

    Science.gov (United States)

    Rosales-Bravo, H; Morales-Torres, H C; Vázquez-Martínez, J; Molina-Torres, J; Olalde-Portugal, V; Partida-Martínez, L P

    2017-11-01

    Identify novel bacterial taxa that could increase the availability of branched-chain amino acids and the amount of distinctive volatiles during skim milk fermentation. We recovered 344 bacterial isolates from stool samples of healthy and breastfed infants. Five were selected based on their ability to produce branched-chain amino acids. Three strains were identified as Escherichia coli, one as Klebsiella pneumoniae and other as Klebsiella variicola by molecular and biochemical methods. HPLC and solid-phase microextraction with GC-MS were used for the determination of free amino acids and volatile compounds respectively. The consortium formed by K. variicola and four Lactobacillus species showed the highest production of Leu and Ile in skim milk fermentation. In addition, the production of volatile compounds, such as acetoin, ethanol, 2-nonanone, and acetic, hexanoic and octanoic acids, increased in comparison to commercial yogurt, Emmental and Gouda cheese. Also, distinctive volatiles, such as 2,3-butanediol, 4-methyl-2- hexanone and octanol, were identified. The use of K. variicola in combination with probiotic Lactobacillus species enhances the availability of Leu and Ile and the amount of distinctive volatiles during skim milk fermentation. The identified consortium increases the functional potential of fermented dairy products. © 2017 The Society for Applied Microbiology.

  10. Plant-based Paste Fermented by Lactic Acid Bacteria and Yeast: Functional Analysis and Possibility of Application to Functional Foods

    Directory of Open Access Journals (Sweden)

    Shinsuke Kuwaki

    2012-01-01

    Full Text Available A plant-based paste fermented by lactic acid bacteria and yeast (fermented paste was made from various plant materials. The paste was made of fermented food by applying traditional food-preservation techniques, that is, fermentation and sugaring. The fermented paste contained major nutrients (carbohydrates, proteins, and lipids, 18 kinds of amino acids, and vitamins (vitamin A, B 1 B 2 , B 6 , B 12 , E, K, niacin, biotin, pantothenic acid, and folic acid. It contained five kinds of organic acids, and a large amount of dietary fiber and plant phytochemicals. Sucrose from brown sugar, used as a material, was completely resolved into glucose and fructose. Some physiological functions of the fermented paste were examined in vitro. It was demonstrated that the paste possessed antioxidant, antihypertensive, antibacterial, anti-inflammatory, anti-allergy and anti-tyrosinase activities in vitro. It was thought that the fermented paste would be a helpful functional food with various nutrients to help prevent lifestyle diseases.

  11. Evaluation of antagonistic activity of milk fermented with kefir grains of different origins

    Directory of Open Access Journals (Sweden)

    João Paulo Victorino Santos

    2013-10-01

    Full Text Available In this study, the potential of kefir grains, obtained from three different towns/cities in the Southeast Region of Brazil to inhibit the growth of the five pathogenic microorganisms was evaluated. The samples showed the growth inhibition from 42.80-69.15 for Staphylococcus aureus ATCC 6538, 30.73-59.89 for Escherichia coli ATCC 11229, 44.99-73.05 for Salmonela typhi ATCC 6539, 41.45-54.18 for Listeria monocytogenes ATCC 15313 and 70.38-86.80 for Bacillus cereus RIBO 1222-173-S4. These results indicated that the kefir grains evaluated had antagonistic activity toward the different pathogens tested. The ability to inhibit, although differently depending on the regional microbiota, indicated a potential for their use as a functional food.

  12. Survival and bioactivities of selected probiotic lactobacilli in yogurt fermentation and cold storage: New insights for developing a bi-functional dairy food.

    Science.gov (United States)

    Rutella, Giuseppina Sefora; Tagliazucchi, Davide; Solieri, Lisa

    2016-12-01

    In previous work, we demonstrated that two probiotic strains, namely Lactobacillus casei PRA205 and Lactobacillus rhamnosus PRA331, produce fermented milks with potent angiotensin-converting enzyme (ACE)-inhibitory and antioxidant activities. Here, we tested these strains for the survivability and the release of antihypertensive and antioxidant peptides in yogurt fermentation and cold storage. For these purposes three yogurt batches were compared: one prepared using yogurt starters alone (Lactobacillus delbrueckii subspecies bulgaricus 1932 and Streptococcus thermophilus 99), and the remaining two containing either PRA205 or PRA331 in addition to yogurt starters. Despite the lower viable counts at the fermentation end compared to PRA331, PRA205 overcame PRA331 in survivability during refrigerated storage for 28 days, leading to viable counts (>10(8) CFU/g) higher than the minimum therapeutic threshold (10(6) CFU/g). Analyses of in vitro ACE-inhibitory and antioxidant activities of peptide fractions revealed that yogurt supplemented with PRA205 displays higher amounts of antihypertensive and antioxidant peptides than that produced with PRA331 at the end of fermentation and over storage. Two ACE-inhibitory peptides, Valine-Proline-Proline (VPP) and Isoleucine-Proline-Proline (IPP), were identified and quantified. This study demonstrated that L. casei PRA205 could be used as adjunct culture for producing bi-functional yogurt enriched in bioactive peptides and in viable cells, which bring health benefits to the host as probiotics. Copyright © 2016 Elsevier Ltd. All rights reserved.

  13. Effects of extruding wheat dried distillers grains with solubles with peas or canola meal on ruminal fermentation, microbial protein synthesis, nutrient digestion, and milk production in dairy cows.

    Science.gov (United States)

    Claassen, R M; Christensen, D A; Mutsvangwa, T

    2016-09-01

    Our objective was to examine the effects of feeding coextruded and nonextruded supplements consisting of wheat dried distillers grains with solubles with peas (WDDGS-peas) or canola meal (WDDGS-CM) on ruminal fermentation, omasal flow, and production performance in Holstein cows. Eight cows (4 ruminally cannulated) were used in a replicated 4×4 Latin square with 28-d periods and a 2×2 factorial arrangement of dietary treatments. Dietary treatments were coextruded or nonextruded mixtures of WDDGS-peas and WDDGS-CM that were included in total mixed rations at 15.1% [dry matter (DM) basis]. Diet had no effect on DM intake. Milk yield was greater in cows fed coextruded diets compared with those fed nonextruded diets. Milk fat content was greater in cows fed nonextruded diets compared with those fed coextruded diets, but milk fat yield was greater in cows fed coextruded diets compared with those fed nonextruded diets. Milk yield tended to be greater and milk protein yield was greater in cows fed WDDGS-peas compared with those fed WDDGS-CM. Cows fed nonextruded diets had a greater milk urea-N concentration compared with those fed coextruded diets. Cows fed coextruded diets had greater ruminal digestion of DM and tended to have greater ruminal digestion of organic matter compared with those fed nonextruded diets. Total-tract digestibilities of organic matter, crude protein, ether extract, and starch were greater, whereas that of acid detergent fiber and neutral detergent fiber tended to be greater in cows fed coextruded compared with those fed nonextruded diets. Total-tract digestibility of ether extract was lower whereas that of starch was greater and that of crude protein tended to be greater in cows fed WDDGS-peas compared with those fed WDDGS-CM. Total N excretion and milk N efficiency were unaffected by diet. Ruminal NH3-N concentration tended to be greater in cows fed WDDGS-CM compared with those fed WDDGS-peas. Ruminal propionate concentration was greater whereas

  14. The Effect of increasing levels of date palm (Phoenix dactylifera L.) seed on the performance, ruminal fermentation, antioxidant status and milk fatty acid profile of Saanen dairy goats.

    Science.gov (United States)

    Sharifi, M; Bashtani, M; Naserian, A A; Farhangfar, H

    2017-10-01

    This study was conducted to examine the effect of date palm (Phoenix dactylifera L.) seed (DPS) on the performance, ruminal fermentation, antioxidant status and milk fatty acid (FA) profile of dairy goats. Eight multiparous Saanen dairy goats, averaging 97 ± 7 days in milk (DIM) and 2150 ± 130 g of milk production, were used in a 4 × 4 replicated Latin square design. Experimental diets contained 0% (control), 6% (DPS6), 12% (DPS12) and 18% (DPS18) of DPS. Dry matter intake (DMI), milk production, and the composition and digestibility of the dry matter (DM), organic matter (OM), neutral detergent fibre (NDF) and crude protein (CP) were not affected by the diets. Adding DPS to the diet increased linearly total antioxidant capacity (TAC) in milk and blood (p content in milk and blood. Superoxide dismutase (SOD) and glutathione peroxidase (GSH-Px) activities in the blood, ruminal pH, NH 3 -N, ruminal total volatile fatty acid (VFA), acetate, butyrate, isovalerate and valeric acid concentration had no significant effect among the diets. The propionate acid concentration decreased linearly as DPS was added to the diet, and DPS18 had minimum propionate acid concentration (p < 0.05). The inclusion of DPS18 to diets increased linearly the proportion of C18:0 (compared to control) as well as cis-18:1, trans-18:1 (compared to control and DPS6) and decreased C14:1 (compared to control) in milk fat (p < 0.05). The concentration of conjugated linoleic acid (CLA) in DPS18 was higher than other diets (p = 0.04). The results of this study implied that replacing DPS with a part of dairy goats' ration had no negative effects on the performance of the animals and could also improve the antioxidant activity and increase the concentration of CLA in their milk. Journal of Animal Physiology and Animal Nutrition © 2017 Blackwell Verlag GmbH.

  15. USE OF BUTTER MILK AND POULTRY-TRANSFORMING WASTES FOR ENHANCED PRODUCTION OF Bacillus subtilis SPB1 BIOSURFACTANT IN SUBMERGED FERMENTATION

    Directory of Open Access Journals (Sweden)

    Raida Zouari

    2015-04-01

    Full Text Available Biosurfactants are valuable microbial amphiphilic molecules with effective surface-active and biological properties applicable to several industries and processes. Microorganisms synthesize them, especially during growth on water-immiscible substrates, providing an alternative to chemically prepared conventional surfactants. Microbial surfactants are not yet a sustainable alternative to chemically synthesized surfactants seeing their potentially high production charges. This study highlights the use of low-cost agro-industrial raw material for fermentative production of biosurfactants. The Box–Behnken Design and response surface methodology were employed to optimize the concentrations of the ratio butter milk /distilled water, poultry-transforming wastes and inoculum size for lipopeptide biosurfactant production by B.subtilis SPB1 in submerged fermentation.The best production yield was about 12.61 ± 0.7 g/L of crude lipopeptide biosurfactant. It can be obtained when using a ratio butter milk /distilled water of 1.5, poultry-transforming wastes of 23g/L and an inoculum size of 0.12. In comparison to the highest biosurfactant production yield reported for Bacillus subtilis SPB1, three fold increases were obtained.

  16. Characteristics and potential functions of human milk adiponectin.

    Science.gov (United States)

    Newburg, David S; Woo, Jessica G; Morrow, Ardythe L

    2010-02-01

    Adiponectin is a protein hormone produced by adipose tissue, whose circulating levels are inversely related to adiposity and inflammation. Adiponectin circulates as oligomers, from the low-molecular-weight trimer to the high-molecular-weight octodecamer (18 mer). Each oligomer has distinct biological activities, which include enhancement of insulin sensitivity and metabolic control and suppression of inflammation. Adiponectin occurs in human milk at higher concentrations than leptin. The adiponectin in human milk is almost entirely of the high-molecular-weight form, the form with the highest activity in controlling many types of metabolic processes. Human adiponectin fed to infant mice is transported across the intestinal mucosa into the serum. An inverse relationship between adiponectin levels in milk and adiposity (weight-for-height) of the breast-fed infant was observed and could be due to modulation of infant metabolism by milk adiponectin and may be related to the observed protection against obesity by breast-feeding. Human milk may be a medium whereby the hormonal milieu (in response to internal factors and the environment) of the mother can be used to communicate with the breast-fed infant to modify infant metabolic processes. Transmission of information from mother to infant through milk may allow adaptation to fluctuating environmental conditions. Copyright 2010 Mosby, Inc. All rights reserved.

  17. High-throughput sequencing for the detection of the bacterial and fungal diversity in Mongolian naturally fermented cow's milk in Russia.

    Science.gov (United States)

    Liu, Wenjun; Zheng, Yi; Kwok, Lai-Yu; Sun, Zhihong; Zhang, Jiachao; Guo, Zhuang; Hou, Qiangchuan; Menhe, Bilige; Zhang, Heping

    2015-02-22

    Traditional fermented dairy products are major components of the typical Mongolian diet since ancient times. However, almost all the previous studies on the microbial composition of traditional Mongolian fermented dairy products analyzed food samples from the Chinese Mongolian region and Mongolia but not the Russian Mongolian region. In this study, the bacterial and fungal community diversity of nineteen naturally fermented cow's milk (NFCM) samples from local Mongolian families residing in Kalmykia and Chita of Russia was investigated with pyrosequencing. Firmicutes and Ascomycota were the predominant phyla respectively for bacteria and fungi. The abundance of the bacterial phylum Acidobacteria was considerably different between the samples from the two regions. At genus level, Lactobacillus and Pichia were the predominating bacterial and fungal genera, respectively, while six bacterial genera significantly differed between the Kalmykia (enrichment of Aeromonas, Bacillus, Clostridium, Streptococcus, Vogesella) and Chita (enrichment of Lactococcus) samples. The results of principal coordinate analysis (PCoA) based on the bacterial or fungal composition of the Kalmykia and Chita samples revealed a different microbiota structure between the samples collected in these two locations. The redundancy analysis (RDA) identified 60 bacterial and 21 fungal OTUs as the key variables responsible for such microbiota structural difference. Our results suggest that structural differences existed in the microbiota of NFCM between Kalmykia and Chita. The difference in geographic environment may be an important factor influencing the microbial diversity of NFCM made by the Mongolians in Russia.

  18. Probiotic fermented dairy products

    OpenAIRE

    Adnan Tamime; Rajka Božanić; Irena Rogelj

    2003-01-01

    Fermented dairy products are the most popular vehicle used in theindustry for the implantation of the probiotic microflora in humans. Therefore this paper provides an overview of new knowledge on probiotic fermented dairy products. It involves historical developments, commercial probiotic microorganisms and products, and their therapeutic properties, possibilities of quality improvement of different types of newly developed fermented dairy products together with fermented goat’s milk products.

  19. SOUR MILK FORMULAS IN NUTRITION OF INFANTS

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    E.F. Lukushkina

    2010-01-01

    Full Text Available Health-giving properties of fermented food are related to the fact, that acid medium improves assimilation of protein and fat, increases absorption of iron and zinc, improves digestion. But the kefir and other sour milk food based on the whole milk can’t be used in nutrition of infants as human milk substitute because of high content of protein, high osmolarity, deficiency of vitamins and microelements. The article describes the results of clinical approbation of new modern sour milk formula «NAN sour milk», containing proper amount of high-quality protein (OptiPro, enriched with lactalbumin and all sufficient vitamins and microelements. This mixture contains also probiotics (B. lactis, providing high functionality of this food. Key words: infants, sour milk formula, nutrition.(Voprosy sovremennoi pediatrii — Current Pediatrics. 2010;9(1:136-141

  20. Effects of Protein Level and Mangosteen Peel Pellets (Mago-pel in Concentrate Diets on Rumen Fermentation and Milk Production in Lactating Dairy Crossbreds

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    T. Norrapoke

    2012-07-01

    Full Text Available Four, lactating dairy crossbreds (50%×50% Holstein Friesian×Native Zebu cattle were randomly assigned according to a 2×2 factorial arrangement (two protein levels and two levels of mangosteen peel pellets (Mago-pel in a 4×4 Latin square design to receive four dietary treatments. All cows received concentrate at a proportion of 1 kg concentrate per 2 kg of milk yield, and urea-treated 5% rice straw (UTRS was given ad libitum. It was found that total dry matter intakes, nutrient digestibility, ruminal pH and NH3-N concentrations were not affected (p>0.05 by treatments. Concentrations of ruminal pH and NH3-N were not affected by dietary treatments although the concentration of BUN varied significantly (p0.05; however, the population of protozoa was decreased (p0.05 among dietary treatments (p>0.05; however, copy numbers of Ruminococcus flavefaciens was increased when protein level increased (p0.05 milk composition except solids-not-fat which was higher in cows fed the diet with 19% CP. Therefore, feeding a concentrate containing 16% CP together with 300 g/hd/d Mago-pel supplementation results in changes in rumen fermentation and microbial population and improvements in milk production in lactating dairy crossbreds fed on UTRS.

  1. Methane production, ruminal fermentation characteristics, nutrient digestibility, nitrogen excretion, and milk production of dairy cows fed conventional or brown midrib corn silage.

    Science.gov (United States)

    Hassanat, F; Gervais, R; Benchaar, C

    2017-04-01

    The objective of this study was to examine the effect of replacing conventional corn silage (CCS) with brown midrib corn silage (BMCS) in dairy cow diets on enteric CH 4 emission, nutrient intake, digestibility, ruminal fermentation characteristics, milk production, and N excretion. Sixteen rumen-cannulated lactating cows used in a crossover design (35-d periods) were fed (ad libitum) a total mixed ration (forage:concentrate ratio = 65:35, dry matter basis) based (59% dry matter) on either CCS or BMCS. Dry matter intake and milk yield increased when cows were fed BMCS instead of CCS. Of the milk components, only milk fat content slightly decreased when cows were fed the BMCS-based diet compared with when fed the CCS-based diet (3.81 vs. 3.92%). Compared with CCS, feeding BMCS to cows increased yields of milk protein and milk fat. Ruminal pH, protozoa numbers, total VFA concentration, and molar proportions of acetate and propionate were similar between cows fed BMCS and those fed CCS. Daily enteric CH 4 emission (g/d) was unaffected by dietary treatments, but CH 4 production expressed as a proportion of gross energy intake or on milk yield basis was lower for cows fed the BMCS-based diet than for cows fed the CCS-based diet. A decline in manure N excretion and a shift in N excretion from urine to feces were observed when BMCS replaced CCS in the diet, suggesting reduced potential of manure N volatilization. Results from this study show that improving fiber quality of corn silage in dairy cow diets through using brown midrib trait cultivar can reduce enteric CH 4 emissions as well as potential emissions of NH 3 and N 2 O from manure. However, CH 4 emissions during manure storage may increase due to excretion of degradable OM when BMCS diet is fed, which merits further investigation. Copyright © 2017 American Dairy Science Association. Published by Elsevier Inc. All rights reserved.

  2. Harnessing functional food strategies for the health challenges of space travel—Fermented soy for astronaut nutrition

    Science.gov (United States)

    Buckley, Nicole D.; Champagne, Claude P.; Masotti, Adriana I.; Wagar, Lisa E.; Tompkins, Thomas A.; Green-Johnson, Julia M.

    2011-04-01

    Astronauts face numerous health challenges during long-duration space missions, including diminished immunity, bone loss and increased risk of radiation-induced carcinogenesis. Changes in the intestinal flora of astronauts may contribute to these problems. Soy-based fermented food products could provide a nutritional strategy to help alleviate these challenges by incorporating beneficial lactic acid bacteria, while reaping the benefits of soy isoflavones. We carried out strain selection for the development of soy ferments, selecting strains of lactic acid bacteria showing the most effective growth and fermentation ability in soy milk ( Streptococcus thermophilus ST5, Bifidobacterium longum R0175 and Lactobacillus helveticus R0052). Immunomodulatory bioactivity of selected ferments was assessed using an in vitro challenge system with human intestinal epithelial and macrophage cell lines, and selected ferments show the ability to down-regulate production of the pro-inflammatory cytokine interleukin-8 following challenge with tumour necrosis factor-alpha. The impact of fermentation on vitamin B1 and B6 levels and on isoflavone biotransformation to agluconic forms was also assessed, with strain variation-dependent biotransformation ability detected. Overall this suggests that probiotic bacteria can be successfully utilized to develop soy-based fermented products targeted against health problems associated with long-term space travel.

  3. The Use of Lactic Acid Bacteria Starter Culture in the Production of Nunu, a Spontaneously Fermented Milk Product in Ghana

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    Fortune Akabanda

    2014-01-01

    Full Text Available Nunu, a spontaneously fermented yoghurt-like product, is produced and consumed in parts of West Africa. A total of 373 predominant lactic acid bacteria (LAB previously isolated and identified from Nunu product were assessed in vitro for their technological properties (acidification, exopolysaccharides production, lipolysis, proteolysis and antimicrobial activities. Following the determination of technological properties, Lactobacillus fermentum 22-16, Lactobacillus plantarum 8-2, Lactobacillus helveticus 22-7, and Leuconostoc mesenteroides 14-11 were used as single and combined starter cultures for Nunu fermentation. Starter culture fermented Nunu samples were assessed for amino acids profile and rate of acidification and were subsequently evaluated for consumer acceptability. For acidification properties, 82%, 59%, 34%, and 20% of strains belonging to Lactobacillus helveticus, L. plantarum, L. fermentum, and Leu. mesenteriodes, respectively, demonstrated fast acidification properties. High proteolytic activity (>100 to 150 μg/mL was observed for 50% Leu. mesenteroides, 40% L. fermentum, 41% L. helveticus, 27% L. plantarum, and 10% Ent. faecium species. In starter culture fermented Nunu samples, all amino acids determined were detected in Nunu fermented with single starters of L. plantarum and L. helveticus and combined starter of L. fermntum and L. helveticus. Consumer sensory analysis showed varying degrees of acceptability for Nunu fermented with the different starter cultures.

  4. Milk fat depression in dairy ewes fed fish oil: Might differences in rumen biohydrogenation, fermentation, or bacterial community explain the individual variation?

    Science.gov (United States)

    Frutos, P; Toral, P G; Belenguer, A; Hervás, G

    2018-07-01

    Dairy ewes show large individual variation in the extent of diet-induced milk fat depression (MFD) but reasons behind this variability remain uncertain. Previous results offered no convincing support for these differences being related to relevant changes in the milk fatty acid (FA) profile, including potentially antilipogenic FA, or in the transcript abundance of candidate genes involved in mammary lipogenesis. Therefore, we hypothesized that alterations in the processes of rumen biohydrogenation and fermentation, as well as in the bacterial community structure, might account for individual variation in fish oil-induced MFD severity. To test this explanation, 15 ewes received a total mixed ration without lipid supplementation (control; n = 5) or supplemented with 20 g of fish oil/kg of dry matter [10 animals divided into those showing a strong (RESPON+; -25.4%; n = 5) or a mild (RESPON-; -7.7%; n = 5) decrease in milk fat concentration] for 5 wk. Rumen fermentation parameters, biohydrogenation metabolites, and bacterial structure and diversity were analyzed in rumen samples collected before and after treatments. Although the fish oil supplementation increased the concentration of demonstrated or putative antilipogenic FA (e.g., cis-9 16:1, cis-11 18:1, or trans-10,cis-12 CLA), surprisingly, none of them differed significantly in relation to the extent of MFD (i.e., between RESPON- and RESPON+), and this was the case only for a few minor FA (e.g., cis-6+7 16:1 or 17:0 anteiso). Changes in total volatile FA, acetate, and propionate concentrations were associated with MFD severity, with higher decreases in more susceptible animals. Individual responses were not related to shifts in rumen bacterial structure but some terminal restriction fragments compatible with Clostridiales, Ruminococcaceae, Lachnospiraceae, and Succiniclasticum showed greater abundances in RESPON-, whereas some others that may correspond to Prevotella, Mogibacterium, and Quinella-related spp. were

  5. PENAMBAHAN SUSU BUBUK FULL CREAM PADA PEMBUATAN PRODUK MINUMAN FERMENTASI DARI BAHAN BAKU EKSTRAK JAGUNG MANIS [Addition of Full Cream Milk Powder in the Production of Fermented Drink Made from Sweet Corn Extract

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    Hartati Chairunnisa*

    2009-12-01

    Full Text Available The aims of this study were to determine the effect of full cream milk powder addition to the quality of fermented drink from sweet corn extract. The quality examined were total bacteria, total solid, lactic acid content, and acceptability including colour, texture, flavor, and overall acceptance. The experiment was set up in a Completly Randomized Design with five levels of full cream milk powder (8, 10, 12, 14, 16% and four replications. The results showed that addition 12% of full cream milk powder in sweet corn extract resulted in acceptable fermented drink containing of 11.2 x 109 cfu/g lactic acid bacteria, 17.8% total solid, and 0.95% lactic acid. This formula had yellow color, desired texture & flavor and recieived the highest score of overall acceptance.

  6. Cow's milk and immune function in the respiratory tract

    NARCIS (Netherlands)

    Perdijk, Olaf; Splunter, van Marloes; Savelkoul, Huub F.J.; Brugman, Sylvia; Neerven, van Joost

    2018-01-01

    During the last decades, the world has witnessed a dramatic increase in allergy prevalence. Epidemiological evidence shows that growing up on a farm is a protective factor, which is partly explained by the consumption of raw cow's milk. Indeed, recent studies show inverse associations between raw

  7. In silico analysis of amino acid biosynthesis and proteolysis in Lactobacillus delbrueckii subsp. bulgaricus 2038 and the implications for bovine milk fermentation.

    Science.gov (United States)

    Zheng, Huajun; Liu, Enuo; Hao, Pei; Konno, Tomonobu; Oda, Munehiro; Ji, Zai-Si

    2012-08-01

    The amino acid biosynthesis pathway and proteolytic system of Lactobacillus delbrueckii subsp. bulgaricus 2038 (L. bulgaricus 2038), a mainstay of large-scale yogurt production, were modeled based on its genomic sequence. L. bulgaricus 2038 retains more potential for amino acid synthesis and a more powerful proteolytic system than other L. bulgaricus strains, but favors amino acid uptake over de novo synthesis. Free amino acids and peptides in bovine milk provide the main nitrogen sources; whey is more important than casein for L. bulgaricus during fermentation. Free amino acids are imported by amino acid permeases and by ABC-type transport systems whereas exogenous oligopeptides are imported by ABC-type proteins only. Histidine is neither synthesized nor imported singly, which might explain why L. bulgaricus cannot grow in synthetic media.

  8. Comparative study of chemical composition, isolation and identification of micro-flora in traditional fermented camel milk products: Gariss, Suusac, and Shubat

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    Amal Bakr Shori

    2012-06-01

    Full Text Available The importance of micro-flora in dairy products cannot be overemphasised. Although there are scores of academic papers that elucidated on this subject, however, to the best knowledge of the researcher, there is no published paper that compares the composition of the traditional fermented camel milk products. Therefore, this paper aims to compare the preparation methods, chemical compositions, microbial counts and pH, isolation and identification of lactic acid bacteria, as well as yeasts in Gariss, Suusac, and Shubat. Through comparative analysis of previous existing published papers, the researcher discovered that different preparation methods of these three products have effects on their chemical compositions, microbial counts and pH, and as well as growth of lactic acid bacteria and yeast species.

  9. Function of SREBP1 in the Milk Fat Synthesis of Dairy Cow Mammary Epithelial Cells

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    Nan Li

    2014-09-01

    Full Text Available Sterol regulatory element-binding proteins (SREBPs belong to a family of nuclear transcription factors. The question of which is the most important positive regulator in milk fat synthesis in dairy cow mammary epithelial cells (DCMECs between SREBPs or other nuclear transcription factors, such as peroxisome proliferator-activated receptor γ (PPARγ, remains a controversial one. Recent studies have found that mTORC1 (the mammalian target of rapamycin C1 regulates SREBP1 to promote fat synthesis. Thus far, however, the interaction between the SREBP1 and mTOR (the mammalian target of rapamycin pathways in the regulation of milk fat synthesis remains poorly understood. This study aimed to identify the function of SREBP1 in milk fat synthesis and to characterize the relationship between SREBP1 and mTOR in DCMECs. The effects of SREBP1 overexpression and gene silencing on milk fat synthesis and the effects of stearic acid and serum on SREBP1 expression in the upregulation of milk fat synthesis were investigated in DCMECs using immunostaining, Western blotting, real-time quantitative PCR, lipid droplet staining, and detection kits for triglyceride content. SREBP1 was found to be a positive regulator of milk fat synthesis and was shown to be regulated by stearic acid and serum. These findings indicate that SREBP1 is the key positive regulator in milk fat synthesis.

  10. Cinnamomum verum improved the functional properties of bioyogurts made from camel and cow milks

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    A.B. Shori

    2011-06-01

    Full Text Available The effects of Cinnamomum verum on the changes in antioxidant activities, proteolysis, total phenolic content and in vitro inhibition of α-amylase and α-glucosidase of bioyogurts prepared from cow- and camel-milks during 21 days of storage at 4 °C was investigated. The result shows that pH of cow-milk bioyogurt (cow-MY decreased more than camel-milk bioyogurt (camel-MY whereas, total titratable acidity increased to similar extent in both types of bioyogurts. The addition of C. verum in both type of bioyogurts enhanced the total phenolic content during the entire storage period. The antioxidant capacity of C. verum-bioyogurts was higher than plain-bioyogurts. Proteolysis was higher in camel-milk bioyogurt than cow-milk bioyogurt. The inhibition of α-amylase in fresh bioyogurts was stronger in camel-milk bioyogurt than cow-milk bioyogurt. The reverse was true for α-glucosidase. Conclusively, C. verum can enhance bioyogurt functional properties with potential therapeutic values for the diabetics.

  11. Cow's Milk and Immune Function in the Respiratory Tract: Potential Mechanisms.

    Science.gov (United States)

    Perdijk, Olaf; van Splunter, Marloes; Savelkoul, Huub F J; Brugman, Sylvia; van Neerven, R J Joost

    2018-01-01

    During the last decades, the world has witnessed a dramatic increase in allergy prevalence. Epidemiological evidence shows that growing up on a farm is a protective factor, which is partly explained by the consumption of raw cow's milk. Indeed, recent studies show inverse associations between raw cow's milk consumption in early life and asthma, hay fever, and rhinitis. A similar association of raw cow's milk consumption with respiratory tract infections is recently found. In line with these findings, controlled studies in infants with milk components such as lactoferrin, milk fat globule membrane, and colostrum IgG have shown to reduce respiratory infections. However, for ethical reasons, it is not possible to conduct controlled studies with raw cow's milk in infants, so formal proof is lacking to date. Because viral respiratory tract infections and aeroallergen exposure in children may be causally linked to the development of asthma, it is of interest to investigate whether cow's milk components can modulate human immune function in the respiratory tract and via which mechanisms. Inhaled allergens and viruses trigger local immune responses in the upper airways in both nasal and oral lymphoid tissue. The components present in raw cow's milk are able to promote a local microenvironment in which mucosal immune responses are modified and the epithelial barrier is enforced. In addition, such responses may also be triggered in the gut after exposure to allergens and viruses in the nasal cavity that become available in the GI tract after swallowing. However, these immune cells that come into contact with cow's milk components in the gut must recirculate into the blood and home to the (upper and lower) respiratory tract to regulate immune responses locally. Expression of the tissue homing-associated markers α4β7 and CCR9 or CCR10 on lymphocytes can be influenced by vitamin A and vitamin D3, respectively. Since both vitamins are present in milk, we speculate that raw

  12. Cow’s Milk and Immune Function in the Respiratory Tract: Potential Mechanisms

    Directory of Open Access Journals (Sweden)

    Olaf Perdijk

    2018-02-01

    Full Text Available During the last decades, the world has witnessed a dramatic increase in allergy prevalence. Epidemiological evidence shows that growing up on a farm is a protective factor, which is partly explained by the consumption of raw cow’s milk. Indeed, recent studies show inverse associations between raw cow’s milk consumption in early life and asthma, hay fever, and rhinitis. A similar association of raw cow’s milk consumption with respiratory tract infections is recently found. In line with these findings, controlled studies in infants with milk components such as lactoferrin, milk fat globule membrane, and colostrum IgG have shown to reduce respiratory infections. However, for ethical reasons, it is not possible to conduct controlled studies with raw cow’s milk in infants, so formal proof is lacking to date. Because viral respiratory tract infections and aeroallergen exposure in children may be causally linked to the development of asthma, it is of interest to investigate whether cow’s milk components can modulate human immune function in the respiratory tract and via which mechanisms. Inhaled allergens and viruses trigger local immune responses in the upper airways in both nasal and oral lymphoid tissue. The components present in raw cow’s milk are able to promote a local microenvironment in which mucosal immune responses are modified and the epithelial barrier is enforced. In addition, such responses may also be triggered in the gut after exposure to allergens and viruses in the nasal cavity that become available in the GI tract after swallowing. However, these immune cells that come into contact with cow’s milk components in the gut must recirculate into the blood and home to the (upper and lower respiratory tract to regulate immune responses locally. Expression of the tissue homing-associated markers α4β7 and CCR9 or CCR10 on lymphocytes can be influenced by vitamin A and vitamin D3, respectively. Since both vitamins are present

  13. Folk to functional: An explorative overview of rice-based fermented foods and beverages in India

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    Mousumi Ray

    2016-03-01

    Full Text Available Fermented foods share an integral part of age-old wisdom from ancient Indian civilization. Over the generations, this pioneering practice of food fermentation has expanded and improved to preserve and fortify the available food resources, particularly to meet the hidden hunger. India, being the second largest producer of rice, has a great history of traditional rice-based fermented foods with different tastes and textures linked with cultural diversity and mostly prepared by rural women following village art techniques. Some of them have been scientifically investigated and it has been revealed that microflora in natural or starter culture plays imperative roles to bio-embolden the rice with varieties of health promoting macronutrients and micronutrients, phytochemicals, and other functional components during fermentation. In this review, some explorative information on traditional rice-based foods and beverages has been assembled to illustrate the global interest in Indian food heritage and their functional aspects. The review also deals with the preparation of raw materials, traditional processing, composition, and ethno-medicinal importance of each food to encourage entrepreneurs to develop large-scale production to meet the growing market demand of functional foods.

  14. Is Lactate an undervalued functional component of lactic acid bacteria-fermented food products?

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    Graciela eGarrote

    2015-06-01

    Full Text Available Although it has been traditionally regarded as an intermediate of carbon metabolism and major component of fermented dairy products contributing to organoleptic and antimicrobial properties of food, there is evidence gathered in recent years that lactate has bioactive properties that may be responsible of broader properties of functional foods. Lactate can regulate critical functions of several key players of the immune system such as macrophages and dendritic cells, being able to modulate inflammatory activation of epithelial cells as well. Intraluminal levels of lactate derived from fermentative metabolism of lactobacilli have been shown to modulate inflammatory environment in intestinal mucosa. The molecular mechanisms responsible to these functions, including histone deacetylase dependent-modulation of gene expression and signalling through G-protein coupled receptors have started to be described. Since lactate is a major fermentation product of several bacterial families with probiotic properties, we here propose that it may contribute to some of the properties attributed to these microorganisms and in a larger view, to the properties of food products fermented by lactic acid bacteria.

  15. Inhibition of human polymorphonuclear leukocyte function by components of human colostrum and mature milk.

    Science.gov (United States)

    Pickering, L K; Cleary, T G; Caprioli, R M

    1983-04-01

    To compare the effect of human colostrum (days 1 to 3 postpartum) and mature milk (days 170 +/- 24 postpartum) on the function of polymorphonuclear leukocytes (PMNL), Ficoll-Hypaque-separated PMNL from the blood of 60 healthy volunteers were incubated with whole colostrum, colostral lipid, and colostral aqueous phase from 30 mothers, or with mature whole milk and its separated components from 30 mothers, and tested for resting and zymosan-stimulated oxidative metabolism, functional activity, and the presence of Fc receptors. Stimulated oxygen consumption, quantitative nitroblue tetrazolium dye reduction, [1-(14)C]glucose utilization, and Fc receptors were significantly (P cells or cells exposed to the aqueous phase of colostrum. In contrast, PMNL exposed to whole mature milk or to its lipid or aqueous phase caused no significant decrease in any of these parameters when compared to nonexposed cells. In assays of phagocytosis, colostral PMNL or blood PMNL exposed to colostral lipid had a significant (P < 0.001) decrease in their ability to ingest [methyl-(3)H]thymidine-labeled Staphylococcus aureus when compared to non-lipid-exposed PMNL. Blood PMNL exposed to lipid from mature milk had no decrease in ability to ingest S. aureus. Analysis of total lipid and total and individual fatty acid content revealed a uniform increase in all components in mature milk when compared to colostrum. Lipid or lipid-soluble material present in human colostrum but not mature milk causes inhibition of phagocytosis and respiratory burst-related activities of PMNL.

  16. Fermented Milk Containing Bifidobacterium lactis DN-173 010 in Childhood Constipation: A Randomized, Double-Blind, Controlled Trial

    NARCIS (Netherlands)

    Tabbers, Merit M.; Chmielewska, Ania; Roseboom, Maaike G.; Crastes, Nolwenn; Perrin, Catherine; Reitsma, Johannes B.; Norbruis, Obbe; Szajewska, Hania; Benninga, Marc A.

    2011-01-01

    BACKGROUND: Constipation is a frustrating symptom affecting 3% of children worldwide. A fermented dairy product containing Bifidobacterium lactis strain DN-173 010 was effective in increasing stool frequency in constipated women. Our aim was to assess the effects of this product in constipated

  17. Comparative genome analysis of Streptococcus infantarius subsp. infantarius CJ18, an African fermented camel milk isolate with adaptations to dairy environment.

    Science.gov (United States)

    Jans, Christoph; Follador, Rainer; Hochstrasser, Mira; Lacroix, Christophe; Meile, Leo; Stevens, Marc J A

    2013-03-22

    Streptococcus infantarius subsp. infantarius (Sii) belongs to the Streptococcus bovis/Streptococcus equinus complex associated with several human and animal infections. Sii is a predominant bacterium in spontaneously fermented milk products in Africa. The genome sequence of Sii strain CJ18 was compared with that of other Streptococcus species to identify dairy adaptations including genome decay such as in Streptococcus thermophilus, traits for its competitiveness in spontaneous milk fermentation and to assess potential health risks for consumers. The genome of Sii CJ18 harbors several unique regions in comparison to Sii ATCC BAA-102T, among others an enlarged exo- and capsular polysaccharide operon; Streptococcus thermophilus-associated genes; a region containing metabolic and hypothetical genes mostly unique to CJ18 and the dairy isolate Streptococcus gallolyticus subsp. macedonicus; and a second oligopeptide transport operon. Dairy adaptations in CJ18 are reflected by a high percentage of pseudogenes (4.9%) representing genome decay which includes the inactivation of the lactose phosphotransferase system (lacIIABC) by multiple transposases integration. The presence of lacS and lacZ genes is the major dairy adaptation affecting lactose metabolism pathways also due to the disruption of lacIIABC.We constructed mutant strains of lacS, lacZ and lacIIABC and analyzed the resulting strains of CJ18 to confirm the redirection of lactose metabolism via LacS and LacZ.Natural competence genes are conserved in both Sii strains, but CJ18 contains a lower number of CRISPR spacers which indicates a reduced defense capability against alien DNA. No classical streptococcal virulence factors were detected in both Sii strains apart from those involved in adhesion which should be considered niche factors. Sii-specific virulence factors are not described. Several Sii-specific regions encoding uncharacterized proteins provide new leads for virulence analyses and investigation of the

  18. Comparative genome analysis of Streptococcus infantarius subsp. infantarius CJ18, an African fermented camel milk isolate with adaptations to dairy environment

    Science.gov (United States)

    2013-01-01

    Background Streptococcus infantarius subsp. infantarius (Sii) belongs to the Streptococcus bovis/Streptococcus equinus complex associated with several human and animal infections. Sii is a predominant bacterium in spontaneously fermented milk products in Africa. The genome sequence of Sii strain CJ18 was compared with that of other Streptococcus species to identify dairy adaptations including genome decay such as in Streptococcus thermophilus, traits for its competitiveness in spontaneous milk fermentation and to assess potential health risks for consumers. Results The genome of Sii CJ18 harbors several unique regions in comparison to Sii ATCC BAA-102T, among others an enlarged exo- and capsular polysaccharide operon; Streptococcus thermophilus-associated genes; a region containing metabolic and hypothetical genes mostly unique to CJ18 and the dairy isolate Streptococcus gallolyticus subsp. macedonicus; and a second oligopeptide transport operon. Dairy adaptations in CJ18 are reflected by a high percentage of pseudogenes (4.9%) representing genome decay which includes the inactivation of the lactose phosphotransferase system (lacIIABC) by multiple transposases integration. The presence of lacS and lacZ genes is the major dairy adaptation affecting lactose metabolism pathways also due to the disruption of lacIIABC. We constructed mutant strains of lacS, lacZ and lacIIABC and analyzed the resulting strains of CJ18 to confirm the redirection of lactose metabolism via LacS and LacZ. Natural competence genes are conserved in both Sii strains, but CJ18 contains a lower number of CRISPR spacers which indicates a reduced defense capability against alien DNA. No classical streptococcal virulence factors were detected in both Sii strains apart from those involved in adhesion which should be considered niche factors. Sii-specific virulence factors are not described. Several Sii-specific regions encoding uncharacterized proteins provide new leads for virulence analyses and

  19. Nitrogen cycling in an ecological farming system of milk vetch culture - pig raising - biogas fermentation - rice culture

    NARCIS (Netherlands)

    Liu, J.R.; Berge, ten H.F.M.; Zhang, M.L.; Wu, J.F.; Guo, C.Z.; Liu, W.

    2002-01-01

    The [15]N - labeled technique was used to study the stock, transformation, fate and utilization efficiency of N in the farming-pig husbandry-biogas ecosystem in rice areas. It was shown that the crude protein digestibility of the ensilaged milk vetch by pig was 53.76%, the recovery rates of

  20. Influence of carbohydrates on feed intake, rumen fermentation and milk performance in high-yielding dairy cows

    NARCIS (Netherlands)

    Visser, de H.

    1993-01-01

    Food for human consumption originates directly from plants, after processing, or indirectly by conversion of plant materials into food of animal origin through livestock. An important example of food of animal origin are dairy products such as milk, cheese, butter, yoghurt,

  1. Application of osmometry in quality analysis of milk

    OpenAIRE

    Musara, Colin; Pote, William

    2013-01-01

    The aim of this study was to evaluate osmometry as a tool in quality analysis of milk. The osmolality of raw milk, sterilized milk, skimmed UHT (ultra-high temperature-treated) milk, pasteurized milk, standardized UHT milk and fermented milk (Lactococcus lactis culture) was determined by freezing point osmometry. The relationship between osmolality and pH of fermented milk was further investigated during spontaneous fermentation of UHT milk at 37 °C for 48 h. Average osmolality values (mean ±...

  2. Effect of a fermented milk containing Bifidobacterium animalis DN-173 010 on the health-related quality of life and symptoms in irritable bowel syndrome in adults in primary care: a multicentre, randomized, double-blind, controlled trial.

    Science.gov (United States)

    Guyonnet, D; Chassany, O; Ducrotte, P; Picard, C; Mouret, M; Mercier, C-H; Matuchansky, C

    2007-08-01

    Health-related quality of life (HRQoL) has been rarely evaluated as a primary endpoint in the assessment of the effect of probiotics on the irritable bowel syndrome (IBS). To study the effects of fermented milk containing Bifidobacterium animalis DN-173 010 and yoghurt strains on the IBS in a multicentre, double-blind, controlled trial. A total of 274 primary care adults with constipation-predominant IBS (Rome II) were randomized to consume for 6 weeks either the test fermented milk or a heat-treated yoghurt (control). HRQoL and digestive symptoms were assessed after 3 and 6 weeks on an intention-to-treat population of 267 subjects. The HRQoL discomfort score, the primary endpoint, improved (P food on discomfort HRQoL score and bloating in constipation-predominant IBS, and on stool frequency in subjects with <3 stools/week.

  3. Milk-derived GM3 and GD3 differentially inhibit dendritic cell maturation and effector functionalities

    DEFF Research Database (Denmark)

    Brønnum, H.; Seested, T.; Hellgren, Lars

    2005-01-01

    value of gangliosides in breast milk has yet to be elucidated but when milk is ingested, dietary gangliosides might conceptually affect immune cells, such as dendritic cells (DCs). In this study, we address the in vitro effect of GD(3) and GM(3) on DC effector functionalities. Treatment of bone marrow......Gangliosides are complex glycosphingolipids, which exert immune-modulating effects on various cell types. Ganglioside GD(3) and GM(3) are the predominant gangliosides of human breast milk but during the early phase of lactation, the content of GD(3) decreases while GM(3) increases. The biological...... by GM(3,) and the potency of DCs to activate CD4(+) cells in MLR was unaffected by GM(3). However, both gangliosides suppressed expression of CD40, CD80, CD86 and major histocompatibility complex class II on DCs. Because GD(3) overall inhibits DC functionalities more than GM(3), the immune modulating...

  4. Milk-derived GM(3) and GD(3) differentially inhibit dendritic cell maturation and effector functionalities

    DEFF Research Database (Denmark)

    Bronnum, H.; Seested, T.; Hellgren, Lars

    2005-01-01

    value of gangliosides in breast milk has yet to be elucidated but when milk is ingested, dietary gangliosides might conceptually affect immune cells, such as dendritic cells (DCs). In this study, we address the in vitro effect of GD(3) and GM(3) on DC effector functionalities. Treatment of bone marrow......Gangliosides are complex glycosphingolipids, which exert immune-modulating effects on various cell types. Ganglioside GD(3) and GM(3) are the predominant gangliosides of human breast milk but during the early phase of lactation, the content of GD(3) decreases while GM(3) increases. The biological...... by GM(3,) and the potency of DCs to activate CD4(+) cells in MLR was unaffected by GM(3). However, both gangliosides suppressed expression of CD40, CD80, CD86 and major histocompatibility complex class II on DCs. Because GD(3) overall inhibits DC functionalities more than GM(3), the immune modulating...

  5. In Search of functionality-diversity relationships in anaerobic mixed culture fermentations

    International Nuclear Information System (INIS)

    Kleerebezem, R.; Temudo, M.; Muyzer Van Loosdrecht, M. C. M.

    2009-01-01

    Based on the work described in this paper we will postulate that in environmental ecosystems with a weak selective pressure no clear relationship exists between the ecosystem functionality and the microbial diversity and microbial composition. In the past years we have been investigating the anaerobic fermentation of glucose, xylose, and glycerol, and mixtures of these substrates in continuously stirred tank reactors (CSTR) inoculated with an activated sludge characterized by a very rich microbial diversity. (Author)

  6. Effects of Germination and Fermentation on the Functionality of Whole Soy Flour

    Directory of Open Access Journals (Sweden)

    Livia Patrascu

    2016-11-01

    Full Text Available Nutritional quality and technological performances of grains can be modulated through germination and controlled fermentation. The aim of the work was to estimate the effect of germination (72 h at 23oC and fermentation on the fundamental rheological properties of the soy flour based suspensions and sourdoughs, and to assess the bread making potential of the whole soy flours by considering the thermo-mechanical functionality of soy in admixture with white wheat flour. Soy flour based sourdough were prepared using three different starter cultures, consisting of mixtures of lactic acid bacteria like Lactobacillus plantarum, Lb. brevis, Lb. rhamnosus, Lb. casei, Lb. acidophilus, Bifidobacterium BB12®, and Streptococcus thermophilus and/or yeast Kluyveromyces marxianus subsp. Marxianus. The rheological behaviour of the suspensions and sourdoughs was influenced by the soy germination and fermentation processes. The stress sweep tests indicated significant narrowing of the linear viscoelastic regions, as well as the decrease of the stress values required for the beginning of flow. The temperature ramp test showed more intense swelling in case of the germinated and fermented samples. Both native and germinated soy flours were used to replace 15% of the wheat flour, and the Mixolab test indicated that the germination process caused the decrease of protein weakening and dough stability. The sourdoughs addition to the wheat flour resulted in significant changes of the thermo-mechanical properties of the dough. Properties related to stability of starch gel during heating, starch gelatinization and retrogradation depended on the type of starter culture used for fermentation.

  7. Functional Resilience and Response to a Dietary Additive (Kefir) in Models of Foregut and Hindgut Microbial Fermentation In Vitro

    Science.gov (United States)

    de la Fuente, Gabriel; Jones, Eleanor; Jones, Shann; Newbold, Charles J.

    2017-01-01

    Stability in gut ecosystems is an important area of study that impacts on the use of additives and is related with several pathologies. Kefir is a fermented milk drink made with a consortium of yeast and bacteria as a fermentation starter, of which the use as additive in companion and livestock animals has increased in the last few years. To investigate the effect of kefir milk on foregut and hindgut digestive systems, an in vitro approach was followed. Either rumen fluid or horse fecal contents were used as a microbial inoculate and the inclusion of kefir (fresh, autoclaved, or pasteurized) was tested. Gas production over 72 h of incubation was recorded and pH, volatile fatty acids (VFAs), lactate and ammonia concentration as well as lactic acid (LAB) and acetic acid bacteria, and yeast total numbers were also measured. Both direct and indirect (by subtracting their respective blanks) effects were analyzed and a multivariate analysis was performed to compare foregut and hindgut fermentation models. Addition of kefir boosted the fermentation by increasing molar concentration of VFAs and ammonia and shifting the Acetate to Propionate ratio in both models but heat processing techniques like pasteurization or autoclaving influenced the way the kefir is fermented and reacts with the present microbiota. In terms of comparison between both models, the foregut model seems to be less affected by the inclusion of Kefir than the hindgut model. In terms of variability in the response, the hindgut model appeared to be more variable than the foregut model in the way that it reacted indirectly to the addition of different types of kefir. PMID:28702019

  8. Functional Resilience and Response to a Dietary Additive (Kefir in Models of Foregut and Hindgut Microbial Fermentation In Vitro

    Directory of Open Access Journals (Sweden)

    Gabriel de la Fuente

    2017-06-01

    Full Text Available Stability in gut ecosystems is an important area of study that impacts on the use of additives and is related with several pathologies. Kefir is a fermented milk drink made with a consortium of yeast and bacteria as a fermentation starter, of which the use as additive in companion and livestock animals has increased in the last few years. To investigate the effect of kefir milk on foregut and hindgut digestive systems, an in vitro approach was followed. Either rumen fluid or horse fecal contents were used as a microbial inoculate and the inclusion of kefir (fresh, autoclaved, or pasteurized was tested. Gas production over 72 h of incubation was recorded and pH, volatile fatty acids (VFAs, lactate and ammonia concentration as well as lactic acid (LAB and acetic acid bacteria, and yeast total numbers were also measured. Both direct and indirect (by subtracting their respective blanks effects were analyzed and a multivariate analysis was performed to compare foregut and hindgut fermentation models. Addition of kefir boosted the fermentation by increasing molar concentration of VFAs and ammonia and shifting the Acetate to Propionate ratio in both models but heat processing techniques like pasteurization or autoclaving influenced the way the kefir is fermented and reacts with the present microbiota. In terms of comparison between both models, the foregut model seems to be less affected by the inclusion of Kefir than the hindgut model. In terms of variability in the response, the hindgut model appeared to be more variable than the foregut model in the way that it reacted indirectly to the addition of different types of kefir.

  9. Functional Resilience and Response to a Dietary Additive (Kefir) in Models of Foregut and Hindgut Microbial Fermentation In Vitro.

    Science.gov (United States)

    de la Fuente, Gabriel; Jones, Eleanor; Jones, Shann; Newbold, Charles J

    2017-01-01

    Stability in gut ecosystems is an important area of study that impacts on the use of additives and is related with several pathologies. Kefir is a fermented milk drink made with a consortium of yeast and bacteria as a fermentation starter, of which the use as additive in companion and livestock animals has increased in the last few years. To investigate the effect of kefir milk on foregut and hindgut digestive systems, an in vitro approach was followed. Either rumen fluid or horse fecal contents were used as a microbial inoculate and the inclusion of kefir (fresh, autoclaved, or pasteurized) was tested. Gas production over 72 h of incubation was recorded and pH, volatile fatty acids (VFAs), lactate and ammonia concentration as well as lactic acid (LAB) and acetic acid bacteria, and yeast total numbers were also measured. Both direct and indirect (by subtracting their respective blanks) effects were analyzed and a multivariate analysis was performed to compare foregut and hindgut fermentation models. Addition of kefir boosted the fermentation by increasing molar concentration of VFAs and ammonia and shifting the Acetate to Propionate ratio in both models but heat processing techniques like pasteurization or autoclaving influenced the way the kefir is fermented and reacts with the present microbiota. In terms of comparison between both models, the foregut model seems to be less affected by the inclusion of Kefir than the hindgut model. In terms of variability in the response, the hindgut model appeared to be more variable than the foregut model in the way that it reacted indirectly to the addition of different types of kefir.

  10. Production of a bacteriocin-like inhibitory substance by Leuconostoc mesenteroides subsp. dextranicum 213M0 isolated from Mongolian fermented mare milk, airag.

    Science.gov (United States)

    Arakawa, Kensuke; Yoshida, Saki; Aikawa, Hiroki; Hano, Chihiro; Bolormaa, Tsognemekh; Burenjargal, Sedkhuu; Miyamoto, Taku

    2016-03-01

    Strain 213M0 was selected with productivity of a bacteriocin-like inhibitory substance (BLIS) among 235 strains of lactic acid bacteria (LAB) isolated from Mongolian fermented milk 'airag'. Strain 213M0 was species-identified as Leuconostoc mesenteroides subsp. dextranicum by morphological observation, carbohydrate fermentation profiling and sequencing the 16S rRNA gene. Incubation temperature proper to produce the BLIS was 25°C rather than 30 and 37°C, and the production actively proceeded during the exponential growth phase of the producer cells. Antibacterial effect of BLIS 213M0 was limited to all nine strains of Listeria sp. bacteria and seven strains of LAB cocci among 53 tested strains, which corresponds to a typical feature of the class IIa pediocin-like bacteriocins. BLIS 213M0 was not inactivated in every broad pH range solution (pH 2.0-11.0), and was stable against storage at 25°C for 1 week and heating at 121°C for 15 min under pH 4.5. Peptide frame of BLIS 213M0 was confirmed by inactivation with some peptidases, and then its molecular weight was estimated to be 2.6-3.0 kDa using an in situ activity assay following sodium dodecyl sulfate polyacrylamide gel electrophoresis. The estimated size was different from the other Leuconostoc bacteriocins already reported. These results suggest that BLIS 213M0 would be a novel listericidal bacteriocin. © 2015 Japanese Society of Animal Science.

  11. Fermentative preparation of functional drink from Punica granatum using lactic acid bacteria and exploring its anti-tumor potential

    Science.gov (United States)

    Murthy, Shruthi N.; Patnaik, Amie; Srinivasan, Nandini; Selvarajan, E.; Nivetha, A.; Mohanasrinivasan, V.

    2017-11-01

    In the present research work probiotic pomegranate juice production by fermentation was carried out using two different strains such as Lactobacillus plantarum VITES07 and Lactobacillus acidophilus NCIM2903 (Lactic acid bacteria). Fermented pomegranate juice was carried out at room temperature for 72h. During the fermentation period at regular intervals viable cells was determined. Efficiency of the fermented juice was analysed for 4 weeks under refrigerated condition at 4˚C. Total phenolics, sugar concentration, antioxidant potential, and antibacterial activity were determined. Organic acid concentration was determined by HPLC with retention time of a compound at 9.1 can be suspected to be Kaempferol hexoside and functional group was determined by FTIR also LCMS analysis was carried out to enumerate the chemical composition of the fermented juice.

  12. Physicochemical, functional and sensory attributes of milk prepared from irradiated tiger nut (Cyperus esculentus L.

    Directory of Open Access Journals (Sweden)

    Abenaa A. Okyere

    2014-10-01

    Full Text Available Five tiger nut (Cyperus esculentus L. cultivars were collected from four different regions of Ghana and irradiated. The aim of this study was to evaluate some physicochemical, functional and sensory qualities of milk produced from irradiated tiger nut samples. Analysis was carried out for pH, total solids, moisture, sugar brix and viscosity. Finally the consumer acceptability of the milk prepared from the nuts was determined by a taste panel using the parameters of colour, taste, aroma, mouth feel and overall acceptability. The sugar content varied from 6.0 ± 0.3% (Techiman to 15.00 ± 1.00% (Asebu Ekroful depending on the irradiation dose applied. Generally, increase in dose increased the sugar availability but decreased viscosity of the milk prepared from the nuts. The milk with the highest viscosity was from Kwahu Aduamoa and Techiman with the least viscosity from Bawjiase. Generally, no significant difference was detected by the sensory panellists with regard to mouth feel and taste among the milk samples prepared from the various tiger nut cultivars.

  13. Profiles of Volatile Flavor Compounds in Milk Fermented with Different Proportional Combinations of Lactobacillus delbrueckii subsp. bulgaricus and Streptococcus thermophilus.

    Science.gov (United States)

    Dan, Tong; Wang, Dan; Wu, Shimei; Jin, Rulin; Ren, Weiyi; Sun, Tiansong

    2017-09-29

    Lactobacillus delbrueckii subsp. bulgaricus and Streptococcus thermophilus are key factors in the fermentation process and the final quality of dairy products worldwide. This study was performed to investigate the effects of the proportions of Lactobacillus delbrueckii subsp. bulgaricus and Streptococcus thermophilus isolated from traditionally fermented dairy products in China and Mongolia on the profile of volatile compounds produced in samples. Six proportional combinations (1:1, 1:10, 1:50, 1:100, 1:1000, and 1:10,000) of L. delbrueckii subsp. bulgaricus IMAU20401 to S. thermophilus ND03 were considered, and the volatiles were identified and quantified by solid-phase microextraction and gas chromatography-mass spectrometry (SPME-GC-MS) against an internal standard. In total, 89 volatile flavor compounds, consisting of aldehydes, ketones, acids, alcohols, esters, and aromatic hydrocarbons, were identified. Among these, some key flavor volatile compounds were identified, including acetaldehyde, 3-methylbutanal, acetoin, 2-heptanone, acetic acid, butanoic acid, and 3-methyl-1-butanol. The of L. delbrueckii subsp. bulgaricus IMAU20401 to S. thermophilus ND03 influenced the type and concentration of volatiles produced. In particular, aldehydes and ketones were present at higher concentrations in the 1:1000 treatment combination than in the other combinations. Our findings emphasize the importance of selecting the appropriate proportions of L. delbrueckii subsp. bulgaricus and S. thermophilus for the starter culture in determining the final profile of volatiles and the overall flavor of dairy products.

  14. Profiles of Volatile Flavor Compounds in Milk Fermented with Different Proportional Combinations of Lactobacillus delbrueckii subsp. bulgaricus and Streptococcus thermophilus

    Directory of Open Access Journals (Sweden)

    Tong Dan

    2017-09-01

    Full Text Available Lactobacillus delbrueckii subsp. bulgaricus and Streptococcus thermophilus are key factors in the fermentation process and the final quality of dairy products worldwide. This study was performed to investigate the effects of the proportions of Lactobacillus delbrueckii subsp. bulgaricus and Streptococcus thermophilus isolated from traditionally fermented dairy products in China and Mongolia on the profile of volatile compounds produced in samples. Six proportional combinations (1:1, 1:10, 1:50, 1:100, 1:1000, and 1:10,000 of L. delbrueckii subsp. bulgaricus IMAU20401 to S. thermophilus ND03 were considered, and the volatiles were identified and quantified by solid-phase microextraction and gas chromatography–mass spectrometry (SPME-GC-MS against an internal standard. In total, 89 volatile flavor compounds, consisting of aldehydes, ketones, acids, alcohols, esters, and aromatic hydrocarbons, were identified. Among these, some key flavor volatile compounds were identified, including acetaldehyde, 3-methylbutanal, acetoin, 2-heptanone, acetic acid, butanoic acid, and 3-methyl-1-butanol. The of L. delbrueckii subsp. bulgaricus IMAU20401 to S. thermophilus ND03 influenced the type and concentration of volatiles produced. In particular, aldehydes and ketones were present at higher concentrations in the 1:1000 treatment combination than in the other combinations. Our findings emphasize the importance of selecting the appropriate proportions of L. delbrueckii subsp. bulgaricus and S. thermophilus for the starter culture in determining the final profile of volatiles and the overall flavor of dairy products.

  15. Enhanced Microbial, Functional and Sensory Properties of Herbal Yogurt Fermented with Korean Traditional Plant Extracts.

    Science.gov (United States)

    Joung, Jae Yeon; Lee, Ji Young; Ha, Young Sik; Shin, Yong Kook; Kim, Younghoon; Kim, Sae Hun; Oh, Nam Su

    2016-01-01

    This study evaluated the effects of two Korean traditional plant extracts (Diospyros kaki THUNB. leaf; DK, and Nelumbo nucifera leaf; NN) on the fermentation, functional and sensory properties of herbal yogurts. Compared to control fermentation, all plant extracts increased acidification rate and reduced the time to complete fermentation (pH 4.5). Supplementation of plant extracts and storage time were found to influence the characteristics of the yogurts, contributing to increased viability of starter culture and phenolic compounds. In particular, the increase in the counts of Streptococcus thermophilus and Lactobacillus delbrueckii subsp. bulgaricus was highest (2.95 and 1.14 Log CFU/mL respectively) in DK yogurt. Furthermore, supplementation of the plant extracts significantly influenced to increase the antioxidant activity and water holding capacity and to produce volatile compounds. The higher antioxidant activity and water holding capacity were observed in NN yogurt than DK yogurt. Moreover, all of the sensory characteristics were altered by the addition of plant extracts. Addition of plant extracts increased the scores related to flavor, taste, and texture from plain yogurt without a plant extract, as a result of volatile compounds analysis. Thus, the overall preference was increased by plant extracts. Consequently, supplementation of DK and NN extracts in yogurt enhanced the antioxidant activity and physical property, moreover increased the acceptability of yogurt. These findings demonstrate the possibility of using plant extracts as a functional ingredient in the manufacture of herbal yogurt.

  16. Enhanced Microbial, Functional and Sensory Properties of Herbal Yogurt Fermented with Korean Traditional Plant Extracts

    Science.gov (United States)

    Joung, Jae Yeon; Lee, Ji Young; Ha, Young Sik; Shin, Yong Kook; Kim, Younghoon; Kim, Sae Hun; Oh, Nam Su

    2016-01-01

    This study evaluated the effects of two Korean traditional plant extracts (Diospyros kaki THUNB. leaf; DK, and Nelumbo nucifera leaf; NN) on the fermentation, functional and sensory properties of herbal yogurts. Compared to control fermentation, all plant extracts increased acidification rate and reduced the time to complete fermentation (pH 4.5). Supplementation of plant extracts and storage time were found to influence the characteristics of the yogurts, contributing to increased viability of starter culture and phenolic compounds. In particular, the increase in the counts of Streptococcus thermophilus and Lactobacillus delbrueckii subsp. bulgaricus was highest (2.95 and 1.14 Log CFU/mL respectively) in DK yogurt. Furthermore, supplementation of the plant extracts significantly influenced to increase the antioxidant activity and water holding capacity and to produce volatile compounds. The higher antioxidant activity and water holding capacity were observed in NN yogurt than DK yogurt. Moreover, all of the sensory characteristics were altered by the addition of plant extracts. Addition of plant extracts increased the scores related to flavor, taste, and texture from plain yogurt without a plant extract, as a result of volatile compounds analysis. Thus, the overall preference was increased by plant extracts. Consequently, supplementation of DK and NN extracts in yogurt enhanced the antioxidant activity and physical property, moreover increased the acceptability of yogurt. These findings demonstrate the possibility of using plant extracts as a functional ingredient in the manufacture of herbal yogurt. PMID:27499669

  17. Functional properties of lactic acid bacteria isolated from ethnic fermented vegetables of the Himalayas.

    Science.gov (United States)

    Tamang, Jyoti Prakash; Tamang, Buddhiman; Schillinger, Ulrich; Guigas, Claudia; Holzapfel, Wilhelm H

    2009-09-30

    A total of 94 strains of Lactic acid bacteria (LAB), previously isolated from ethnic fermented vegetables and tender bamboo shoots of the Himalayas, were screened for functional properties such as acidification capacity, enzymatic activities, degradation of antinutritive factors and oligosaccharides, production of biogenic amines, hydrophobicity and adherence to mucus secreting HT29 MTX cells. Strong acidification and coagulation activities of LAB strains were recorded. Most of the LAB strains showed antimicrobial activities against the used indicator strains; however, only Lb. plantarum IB2 (BFE 948) isolated from inziangsang, a fermented leafy vegetable product, produced a bacteriocin against Staphylococcus aureus S1. LAB strains showed enzymatic activities and also degraded oligosaccharides. Almost all the strains of LAB were non-producers of biogenic amines except few strains. Some strains of Lb. plantarum showed more than 70% hydrophobicity. Adherence to the mucus secreting HT29 MTX cells was also shown by seven strains indicating their probiotic nature.

  18. The effect of fermented milk on interferon production in malnourished children and in anorexia nervosa patients undergoing nutritional care.

    Science.gov (United States)

    Solis, B; Nova, E; Gómez, S; Samartín, S; Mouane, N; Lemtouni, A; Belaoui, H; Marcos, A

    2002-12-01

    For several years cytokine production has been associated with infections but it was not suspected that some types of food could also induce cytokines, even in a state of non-infection. Lactic bacteria can induce interferon (IFN) production in human healthy subjects, thus, a better protection against infections would be expected. Therefore, we planned to evaluate the effect of two diets including yoghurt or milk on IFN-gamma production during nutritional recovery in two different situations of malnutrition: (1) children with diarrhoea; and (2) patients with anorexia nervosa (AN). Both the diet including yoghurt of that including milk seemed to increase IFN-gamma production at the end of nutritional recovery in the malnourished children with diarrhoea. The significance of interferon production and the lymphocyte subset increase should be explored to know if a better resistance against pathogens is related to them. Regulation of intestinal absorption and moderate stimulation of interferon production make the yoghurt-based diet a good choice in the nutritional care of children. In the same way, an increase in the IFN-gamma production was observed in AN patients consuming yoghurt. This increase of IFN-gamma production could be considered a biological marker to detect the effect of probiotics on the immune response, especially in the improvement of a deficient nutritional status.

  19. Fermentation of Nocellara Etnea Table Olives by Functional Starter Cultures at Different Low Salt Concentrations

    Directory of Open Access Journals (Sweden)

    Alessandra Pino

    2018-06-01

    Full Text Available Nocellara Etnea is one of the main Sicilian cultivars traditionally used to produce both olive oil and naturally fermented table olives. In the present study, the effect of different salt concentrations on physico-chemical, microbiological, sensorial, and volatile organic compounds (VOCs formation was evaluated in order to obtain functional Nocellara Etnea table olives. The experimental design consisted of 8 treatments as follow: fermentations at 4, 5, 6, and 8% of salt with (E1-E4 samples and without (C1-C4 samples the addition of starters. All the trials were carried out at room temperature (18 ± 2°C and monitored for an overall period of 120 d. In addition, the persistence of the potential probiotic Lactobacillus paracasei N24 at the end of the process was investigated. Microbiological data revealed the dominance of lactic acid bacteria (LAB, starting from the 7th d of fermentation, and the reduction of yeasts and enterobacteria in the final product inoculated with starters. VOCs profile highlighted a high amount of aldehydes at the beginning of fermentation, which significantly decreased through the process and a concomitant increase of alcohols, acids, esters, and phenols. In particular, esters showed an occurrence percentage higher in experimental samples rather than in control ones, contributing to more pleasant flavors. Moreover, acetic acid, ethanol, and phenols, which often generate off-flavors, were negatively correlated with mesophilic bacteria and LAB. It is interesting to note that salt content did not affect the performances of starter cultures and slightly influenced the metabolome of table olives. Sensory data demonstrated significant differences among samples registering the highest overall acceptability in the experimental sample at 5% of NaCl. The persistence of the L. paracasei N24 strain in experimental samples, at the end of the process, revealed its promising perspectives as starter culture for the production of

  20. Methane production, nutrient digestion, ruminal fermentation, N balance, and milk production of cows fed timothy silage- or alfalfa silage-based diets.

    Science.gov (United States)

    Hassanat, F; Gervais, R; Massé, D I; Petit, H V; Benchaar, C

    2014-10-01

    The objective of this study was to investigate the effects of changing forage source in dairy cow diets from timothy silage (TS) to alfalfa silage (AS) on enteric CH₄ emissions, ruminal fermentation characteristics, digestion, milk production, and N balance. Nine ruminally cannulated lactating cows were used in a replicated 3 × 3 Latin square design (32-d period) and fed (ad libitum) a total mixed ration (TMR; forage:concentrate ratio of 60:40, dry matter basis), with the forage portion consisting of either TS (0% AS; 0% AS and 54.4% TS in the TMR), a 50:50 mixture of both silages (50% AS; 27.2% AS and 27.2% TS in the TMR), or AS (100% AS; 54.4% AS and 0% TS in the TMR). Compared with TS, AS contained less (36.9 vs. 52.1%) neutral detergent fiber but more (20.5 vs. 13.6%) crude protein (CP). In sacco 24-h ruminal degradability of organic matter (OM) was higher for AS than for TS (73.5 vs. 66.9%). Replacement of TS with AS in the diet entailed increasing proportions of corn grain and bypass protein supplement at the expense of soybean meal. As the dietary proportion of AS increased, CP and starch concentrations increased, whereas fiber content declined in the TMR. Dry matter intake increased linearly with increasing AS proportions in the diet. Apparent total-tract digestibility of OM and gross energy remained unaffected, whereas CP digestibility increased linearly and that of fiber decreased linearly with increasing inclusion of AS in the diet. The acetate-to-propionate ratio was not affected, whereas ruminal concentration of ammonia (NH₃) and molar proportion of branched-chain VFA increased as the proportion of AS in the diet increased. Daily CH₄ emissions tended to increase (476, 483, and 491 g/d for cows fed 0% AS, 50% AS, and 100% AS, respectively) linearly as cows were fed increasing proportions of AS. Methane production adjusted for dry matter intake (average=19.8 g/kg) or gross energy intake (average=5.83%) was not affected by increasing AS inclusion

  1. In vivo study of the survival of Lactobacillus delbruecki subsp. bulgaricus CECT 4005T and Streptococcus thermophilus CECT 801 by DVC-FISH after consumption of fermented milk.

    Science.gov (United States)

    García-Hernández, J; Moreno, Y; Chuan, C; Hernández, M

    2012-10-01

    Direct Viable Count (DVC) method has been recently combined with fluorescent in situ hybridization (FISH) for the specific detection of viable cells of Lactobacillus delbrueckii subsp. bulgaricus CECT 4005T and Streptococcus thermophilus CECT 801. This method has been used to determine their in vitro viability to gastrointestinal juices, being the resistance of L. delbrueckii subsp. bulgaricus and S. thermophilus 26.2% and 9.2%, respectively. On the other hand, an in vivo study has been carried out with the application of this technique for their detection in human feces, after consuming fermented milk. Cells of L. delbrueckii subsp. bulgaricus CECT 4005T were not detected, whereas viable cells of S. thermophilus CECT 801 were detected in a number higher than 10(3) cells per gram in a 30% of the samples after 4 wk of consumption. DVC-FISH is a quick and culture-independent useful method, which has been applied for the 1st time in an in vivo survival study of LAB. © 2012 Institute of Food Technologists®

  2. Health benefits of fermented foods: microbiota and beyond.

    Science.gov (United States)

    Marco, Maria L; Heeney, Dustin; Binda, Sylvie; Cifelli, Christopher J; Cotter, Paul D; Foligné, Benoit; Gänzle, Michael; Kort, Remco; Pasin, Gonca; Pihlanto, Anne; Smid, Eddy J; Hutkins, Robert

    2017-04-01

    Fermented foods and beverages were among the first processed food products consumed by humans. The production of foods such as yogurt and cultured milk, wine and beer, sauerkraut and kimchi, and fermented sausage were initially valued because of their improved shelf life, safety, and organoleptic properties. It is increasingly understood that fermented foods can also have enhanced nutritional and functional properties due to transformation of substrates and formation of bioactive or bioavailable end-products. Many fermented foods also contain living microorganisms of which some are genetically similar to strains used as probiotics. Although only a limited number of clinical studies on fermented foods have been performed, there is evidence that these foods provide health benefits well-beyond the starting food materials. Copyright © 2016 Elsevier Ltd. All rights reserved.

  3. Influence of soybean and corn gluten proteins as substitutes for milk protein in milk replacers on growth, liver and thyroid functions in buffalo calves

    International Nuclear Information System (INIS)

    Abdelaal, A.E.; EL-Ashry, M.A.; Ibrahim, I.I.; Fekry, A.E.; Elwan, K.M.

    1991-01-01

    Twenty suckling buffalo calves (3 weeks old) were allotted to four nutritional groups: Control group, fed 100% skim milk based replacer (Group a); and in the other three groups 50% of milk protein was substituted by american soybean flour (Group B) Egyptian soybean meal (Group C) and corn gluten (Group D). Fat was added to all replacers at the rate of 20% on dry basis. Calf starter and hay were offered ad libitum with the liquid diets from the fourth week. Body weight was recorded weekly. Serum proteins, cholesterol, T 4, T 3, and the enzymic activities of GOT, GPT and alkaline phosphatase were determined at 6, 9 and 12 weeks of age. The use of american soybean and corn gluten proteins resulted, approximately, in the same body weight gain as in skim milk fed group (A), indicating that whole milk can be reserved from human consumption and the calves can be reared on milk replacers containing plant proteins. Substitution of milk protein with soybean and corn gluten protein resulted in a significant increase in each of serum globulins, A/G ratio and cholesterol, significant decrease in serum total proteins and GPT activity, and no change in growth rate and thyroid function

  4. Improvement of Milk Fatty Acid Composition for Production of Functional Milk by Dietary Phytoncide Oil Extracted from Discarded Pine Nut Cones ( in Holstein Dairy Cows

    Directory of Open Access Journals (Sweden)

    Min Jeong Kim

    2016-12-01

    Full Text Available This study was conducted to examine the effects of adding phytoncide oil extracted from Korean pine nut cone byproduct to the diet of dairy cows on milk yield and compositions, fatty acid characteristics, complete blood count and stress response. A total of 74 Holstein cows were used for 30 days and divided into two groups. Each group was given a basal diet (C or an experimental diet containing phytoncide additives at 0.016% (T in feed. The results showed that phytoncide feeding had no effect on milk yield. In addition, there were no observed effects on milk composition, but the ratio of fatty acid in milk was significantly affected by the phytoncide diet, and it showed a positive effect. Not only were the major functional fatty acids, conjugated linoleic acid and eicosapentaenoic acid increased, but also ω6:ω3 fatty acid ratio was reduced in milk of T group (p<0.05. In blood analysis, the complete blood count showed no significant difference between C and T group on all parameters. However, the cortisol concentration was significantly decreased in T group compared to control (p<0.05. Taken together, we suggest that phytoncide oil does not have a great influence on the physiological changes, but can be a potential feed additive that improves the milk fatty acid and stress resilience in dairy cows. In addition, it will contribute to the development of feed resource, a reduction in feed cost and a lessening of environmental pollution.

  5. Blood and milk polymorphonuclear leukocyte and monocyte/macrophage functions in naturally caprine arthritis encephalitis virus infection in dairy goats.

    Science.gov (United States)

    Santos, Bruna Parapinski; Souza, Fernando Nogueira; Blagitz, Maiara Garcia; Batista, Camila Freitas; Bertagnon, Heloísa Godoi; Diniz, Soraia Araújo; Silva, Marcos Xavier; Haddad, João Paulo Amaral; Della Libera, Alice Maria Melville Paiva

    2017-06-01

    The exact influence of caprine arthritis encephalitis virus (CAEV) infection on blood and milk polymorphonuclear leukocytes (PMNLs) and monocyte/macrophages of goats remains unclear. Thus, the present study sought to explore the blood and milk PMNL and monocyte/macrophage functions in naturally CAEV-infected goats. The present study used 18 healthy Saanen goats that were segregated according to sera test outcomes into serologically CAEV negative (n=8; 14 halves) and positive (n=10; 14 halves) groups. All milk samples from mammary halves with milk bacteriologically positive outcomes, somatic cell count ≥2×10 6 cellsmL -1 , and abnormal secretions in the strip cup test were excluded. We evaluated the percentage of blood and milk PMNLs and monocyte/macrophages, the viability of PMNLs and monocyte/macrophages, the levels of intracellular reactive oxygen species (ROS) and the nonopsonized phagocytosis of Staphylococcus aureus and Escherichia coli by flow cytometry. In the present study, a higher percentage of milk macrophages (CD14 + ) and milk polymorphonuclear leukocytes undergoing late apoptosis or necrosis (Annexin-V + /Propidium iodide + ) was observed in CAEV-infected goats; we did not find any further alterations in blood and milk PMNL and monocyte/macrophage functions. Thus, regarding our results, the goats naturally infected with CAEV did not reveal pronounced dysfunctions in blood and milk polymorphonuclear leukocytes and monocytes/macrophages. Copyright © 2017 Elsevier B.V. All rights reserved.

  6. Soluble Milk Protein Supplementation with Moderate Physical Activity Improves Locomotion Function in Aging Rats.

    Directory of Open Access Journals (Sweden)

    Aude Lafoux

    Full Text Available Aging is associated with a loss of muscle mass and functional capacity. Present study was designed to compare the impact of specific dairy proteins on muscular function with or without a low-intensity physical activity program on a treadmill in an aged rat model. We investigated the effects of nutritional supplementation, five days a week over a 2-month period with a slow digestible protein, casein or fast digestible proteins, whey or soluble milk protein, on strength and locomotor parameters in sedentary or active aged Wistar RjHan rats (17-19 months of age. An extensive gait analysis was performed before and after protein supplementation. After two months of protein administration and activity program, muscle force was evaluated using a grip test, spontaneous activity using an open-field and muscular mass by specific muscle sampling. When aged rats were supplemented with proteins without exercise, only minor effects of different diets on muscle mass and locomotion were observed: higher muscle mass in the casein group and improvement of stride frequencies with soluble milk protein. By contrast, supplementation with soluble milk protein just after physical activity was more effective at improving overall skeletal muscle function in old rats compared to casein. For active old rats supplemented with soluble milk protein, an increase in locomotor activity in the open field and an enhancement of static and dynamic gait parameters compared to active groups supplemented with casein or whey were observed without any differences in muscle mass and forelimb strength. These results suggest that consumption of soluble milk protein as a bolus immediately after a low intensity physical activity may be a suitable nutritional intervention to prevent decline in locomotion in aged rats and strengthen the interest to analyze the longitudinal aspect of locomotion in aged rodents.

  7. Soluble Milk Protein Supplementation with Moderate Physical Activity Improves Locomotion Function in Aging Rats.

    Science.gov (United States)

    Lafoux, Aude; Baudry, Charlotte; Bonhomme, Cécile; Le Ruyet, Pascale; Huchet, Corinne

    2016-01-01

    Aging is associated with a loss of muscle mass and functional capacity. Present study was designed to compare the impact of specific dairy proteins on muscular function with or without a low-intensity physical activity program on a treadmill in an aged rat model. We investigated the effects of nutritional supplementation, five days a week over a 2-month period with a slow digestible protein, casein or fast digestible proteins, whey or soluble milk protein, on strength and locomotor parameters in sedentary or active aged Wistar RjHan rats (17-19 months of age). An extensive gait analysis was performed before and after protein supplementation. After two months of protein administration and activity program, muscle force was evaluated using a grip test, spontaneous activity using an open-field and muscular mass by specific muscle sampling. When aged rats were supplemented with proteins without exercise, only minor effects of different diets on muscle mass and locomotion were observed: higher muscle mass in the casein group and improvement of stride frequencies with soluble milk protein. By contrast, supplementation with soluble milk protein just after physical activity was more effective at improving overall skeletal muscle function in old rats compared to casein. For active old rats supplemented with soluble milk protein, an increase in locomotor activity in the open field and an enhancement of static and dynamic gait parameters compared to active groups supplemented with casein or whey were observed without any differences in muscle mass and forelimb strength. These results suggest that consumption of soluble milk protein as a bolus immediately after a low intensity physical activity may be a suitable nutritional intervention to prevent decline in locomotion in aged rats and strengthen the interest to analyze the longitudinal aspect of locomotion in aged rodents.

  8. Oleuropein as a bioactive constituent added in milk and yogurt.

    Science.gov (United States)

    Zoidou, Evangelia; Magiatis, Prokopios; Melliou, Eleni; Constantinou, Maria; Haroutounian, Serkos; Skaltsounis, Alexios-Leandros

    2014-09-01

    Oleuropein is a bioactive natural product from olives known to display a broad variety of health beneficial properties. However its presence in most edible olives is lowered due to debittering. In this respect, we envisaged the incorporation of oleuropein into dairy products (cow's milk and yogurt) aiming to produce novel functional foods. Additionally, an analytical method for the monitoring of oleuropein in milk and yogurt was also developed and validated. Oleuropein was not affected during heat treatment of milk, while during the milk fermentation process it was not hydrolysed by the produced acids. Oleuropein was not metabolised by lactic acid bacteria, did not inhibit their growth and its stability in the final products was proven. The novel products displayed same taste, colour and texture as the conventional ones. Results herein indicate that oleuropein can be added as an active ingredient in milk and yogurt preparations to provide two novel functional dairy products. Copyright © 2014. Published by Elsevier Ltd.

  9. Effects of Bacillus subtilis natto and Different Components in Culture on Rumen Fermentation and Rumen Functional Bacteria In Vitro.

    Science.gov (United States)

    Sun, Peng; Li, Jinan; Bu, Dengpan; Nan, Xuemei; Du, Hong

    2016-05-01

    This study was to investigate the effects of live or autoclaved Bacillus subtilis natto, their fermented products and media on rumen fermentation and rumen functional bacteria in vitro. Rumen fluid from three multiparous lactating Holstein cows was combined and transferred into serum bottles after diluted. Fifteen serum bottles were divided into five treatments, which were designed as following: CTR (the fermentation of 0.5 g TMR and ruminal fluids from dairy cows), LBS (CTR plus a minimum of 10(11) cfu live Bacillus subtilis natto), ABS (CTR plus a minimum of 10(11) cfu autoclaved Bacillus subtilis natto), BSC (CTR plus 1 ml Bacillus subtilis natto fermentation products without bacteria), and BSM (CTR plus 1 ml liquid fermentation medium). When separated from the culture, live Bacillus subtilis natto individually increased the concentrations of ammonia-N (P Bacillus subtilis natto has the similar function with the live bacteria except for the ratio of acetate and propionate. Except B. fibrisolvens, live or autoclaved Bacillus subtilis natto did not influence or decreased the 16S rRNA gene quantification of the detected bacteria. BSC and BSM altered the relative expression of certain functional bacteria in the rumen. These results indicated that it was Bacillus subtilis natto thalli that played the important role in promoting rumen fermentation when applied as a probiotic in dairy ration.

  10. Kefir fermented milk and kefiran promote growth of Bifidobacterium bifidum PRL2010 and modulate its gene expression.

    Science.gov (United States)

    Serafini, Fausta; Turroni, Francesca; Ruas-Madiedo, Patricia; Lugli, Gabriele Andrea; Milani, Christian; Duranti, Sabrina; Zamboni, Nicole; Bottacini, Francesca; van Sinderen, Douwe; Margolles, Abelardo; Ventura, Marco

    2014-05-16

    Bifidobacteria constitute one of the dominant groups of microorganisms colonizing the human gut of infants. Their ability to utilize various host-derived glycans as well as dietary carbohydrates has received considerable scientific attention. However, very little is known about the role of fermented foods, such as kefir, or their constituent glycans, such as kefiran, as substrates for bifidobacterial growth and for the modulation of the expression of bifidobacterial host-effector molecules. Here, we show that Bifidobacterium bifidum PRL2010 exhibits high growth performance among the bifidobacterial strains tested when cultivated on kefir and/or kefiran polymer. Furthermore, a 16S rRNA metagenomic approach revealed that the microbiota of kefir is modified upon the addition of PRL2010 cells to the kefir matrix. Finally, our results show that kefir and kefiran are able to influence the transcriptome of B. bifidum PRL2010 causing increased transcription of genes involved in the metabolism of dietary glycans as well as genes that act as host-microbe effector molecules such as pili. Altogether, these data support the use of kefir as a valuable means for the delivery of effective microbial cells in probiotic therapy. Copyright © 2014 Elsevier B.V. All rights reserved.

  11. Identification and characterization of Lactococcus starter strains in milk-based traditional fermented products in the region of Iran

    Directory of Open Access Journals (Sweden)

    Farzad Rahmati

    2018-02-01

    Full Text Available The aim of the present research was identification and investigation of technological attributes of Lactococcus starter strains from traditional dairy products collected from the countryside of Boroujerd in Iran. 33 samples were cultured on selective media M17 and typical colonies surveyed for morphological properties. Totally, 37 strains were isolated based on the diversity in cell morphology and identified using API galleries and carbohydrate fermentation includes 17 strains of Lactococcus lactis (45.96%, 12 strains of Lactococcus garvieae (32.43% and 8 strains of Lactococcusplantarum (21.62%. Strains were appraised for hydrolysis of L-arginine, casein and starch. Furthermore, strains were evaluated for the ability to grow at temperature 10 °C, 45 °C and presence of 4% and 6.5% NaCl, antibiotic sensitivity, acidification ability, proteolytic and lipolytic activities. Generally, 3 strains of Lc.garvieae (GYLC1, BWLC1, DCLC1 and 7 strains of Lc. lactis (GCLC4, GWLC2, GWLC3, SWLC1, SWLC3, BCLC5, DYLC1 exposed the highest levels of technological properties in order to use as starter cultures.

  12. Relationship between involvement and functional milk desserts intention to purchase. Influence on attitude towards packaging characteristics.

    Science.gov (United States)

    Ares, Gastón; Besio, Mariángela; Giménez, Ana; Deliza, Rosires

    2010-10-01

    Consumers perceive functional foods as member of the particular food category to which they belong. In this context, apart from health and sensory characteristics, non-sensory factors such as packaging might have a key role on determining consumers' purchase decisions regarding functional foods. The aims of the present work were to study the influence of different package attributes on consumer willingness to purchase regular and functional chocolate milk desserts; and to assess if the influence of these attributes was affected by consumers' level of involvement with the product. A conjoint analysis task was carried out with 107 regular milk desserts consumers, who were asked to score their willingness to purchase of 16 milk dessert package concepts varying in five features of the package, and to complete a personal involvement inventory questionnaire. Consumers' level of involvement with the product affected their interest in the evaluated products and their reaction towards the considered conjoint variables, suggesting that it could be a useful segmentation tool during food development. Package colour and the presence of a picture on the label were the variables with the highest relative importance, regardless of consumers' involvement with the product. The importance of these variables was higher than the type of dessert indicating that packaging may play an important role in consumers' perception and purchase intention of functional foods.

  13. Effect of Formic Acid on Exopolysaccharide Production in Skim Milk Fermentation by Lactobacillus delbrueckii subsp. bulgaricus OLL1073R-1.

    Science.gov (United States)

    Nishimura, Junko; Kawai, Yasushi; Aritomo, Ryota; Ito, Yoshiyuki; Makino, Seiya; Ikegami, Shuji; Isogai, Emiko; Saito, Tadao

    2013-01-01

    In yogurt, the formation of formate by Streptococcus thermophilus stimulates the activity of Lactobacillus delbrueckii subsp. bulgaricus (L. bulgaricus). However, there have been no reports how formic acid acts on the exopolysaccharide (EPS) production of L. bulgaricus. Here, the effect of formate on the EPS production in skim milk by L. bulgaricus OLL1073R-1 was investigated. After incubation for 24 hr with 100 mg/l formate, cell proliferation and lactic acid production were accelerated. The viable and total cell numbers were increased about ten- and four-fold, respectively. The amount of EPS in culture with formate (~116 µg/ml) was also four-fold greater than that of the control (~27 µg/ml). Although elongation of cells was observed at 6 hr of cultivation in both cultures, cells cultivated with formate returned to a normal shape after incubation for 24 hr. The sensitivity to cell wall hydrolase and composition of surface layer proteins, as well as the cell membrane fatty acid composition of L. bulgaricus OLL1073R-1, were not influenced by formate. However, differences were observed in intracellular fatty acid compositions and sensitivity to antibiotics. Cell length and surface damage returned to normal in cultures with formate. These observations suggest that formic acid is necessary for normal cell growth of L. bulgaricus OLL1073R-1 and higher EPS production.

  14. The toxicity study of functionalized CNT from fermented tapioca on neuroblastoma cell

    Science.gov (United States)

    Nurulhuda, I.; Mazatulikhma, M. Z.; Alrokayan, S.; Khan, H.; Rusop, M.

    2018-05-01

    Carbon nanotubes known as one of the most interesting types of nanomaterials, especially use in application directly to cells. Somehow the use should take into consideration regarding the potential adverse impact on human health. Current study, the carbon nanotube was synthesized from fermented tapioca and functionalized with polyethylene glycol and directly test on the neuroblastoma cells in vitro. The toxicity effect on cells was assessed by 3(4, 5-dimethylthiazol-2-yl)-2, 5-tetrazolium bromide assays. It showed a dose-and time-dependent less toxic effect on functionalized carbon nanotube compared to non-functionalized. This leads us to the conclusion that functionalized carbon nanotube can be use for drug delivery in future.

  15. Crosslinking of milk proteins by microbial transglutaminase: Utilization in functional yogurt products

    DEFF Research Database (Denmark)

    Gharibzahedi, Seyed Mohammad Taghi; Chronakis, Ioannis S.

    2018-01-01

    Key modifying roles of microbial transglutaminase (MTGase) in the development of innovative probiotic and non-probiotic yogurts with improved functional and quality characteristics have been comprehensively reviewed. MTGase crosslinking reactions with milk proteins stabilize the three-dimensional......Key modifying roles of microbial transglutaminase (MTGase) in the development of innovative probiotic and non-probiotic yogurts with improved functional and quality characteristics have been comprehensively reviewed. MTGase crosslinking reactions with milk proteins stabilize the three......-dimensional structure of yogurt. Yogurts treated with MTGase showed decreased syneresis, increased water-holding capacity and viscosity, homogeneous structure, desired texture, and physicochemical high stability during storage time. The utilization of MTGase does not affect negatively the sensory attributes of yogurt...

  16. Probiotic-mediated blueberry (Vaccinium corymbosum L.) fruit fermentation to yield functionalized products for augmented antibacterial and antioxidant activity.

    Science.gov (United States)

    Oh, Byung-Taek; Jeong, Seong-Yeop; Velmurugan, Palanivel; Park, Jung-Hee; Jeong, Do-Youn

    2017-11-01

    The aim of this study was to investigate the fermentation of blueberry fruit with selected probiotic bacteria (Bacillus amyloliquefaciens and Lactobacillus brevis) and yeast (Starmerella bombicola) isolated from fermented starfish for the extraction of functionalized products for biomedical applications. All probiotic-based fermented extracts showed augmented antibacterial and antioxidant activity compared to the control. Biochemical parameters of viable cell count, titratable acidity, total phenol, total anthocyanin, total flavonoids, total sugar, and reducing sugar were analyzed during a 0-96 h fermentation period. In addition, Fourier transform infrared (FTIR) spectroscopy was performed to determine the functional groups in the control and fermented extracts and it signifies the presence of alcohol groups, phenol groups, carboxylic acids, and aliphatic amines, respectively. The well diffusion, minimum inhibitory concentration (MIC), and minimum bactericidal concentration (MBC) assays determined that the S. bombicola-mediated fermented extract has excellent activity, followed by B. amyloliquefaciens and L. brevis, at a high concentration of 1.0 g/mL fermented extract. The ABTS and DPPH showed significant scavenging activity with IC 50 values of (30.52 ± 0.08)/(155.10 ± 0.06) μg/mL, (24.82 ± 0.16)/(74.21 ± 1.26) μg/mL, and (21.81 ± 0.08)/(125.11 ± 0.04) μg/mL for B. amyloliquefaciens, L. brevis, and S. bombicola, respectively. Developing a value-added fermented blueberry product will help circumvent losses because of the highly perishable nature of the fruit. Copyright © 2017 The Society for Biotechnology, Japan. Published by Elsevier B.V. All rights reserved.

  17. Evaluation of a functional soy product with addition of soy fiber and fermented with probiotic kefir culture

    Directory of Open Access Journals (Sweden)

    Tahis Regina Baú

    2014-06-01

    Full Text Available The objective of this study was to evaluate the chemical, sensory properties and stability of a functional soy product with soy fiber and fermented with probiotic kefir culture. The product was characterized by the chemical composition, color and sensory analysis. The stability of the product was evaluated by pH, acidity, viscosity, firmness, syneresis measurements and cells counts. The functional soy product presented better chemical composition and difference in color compared to the fermented product without fiber. Sensory analysis showed that the functional soy product had good acceptance and had better firmness and reduced syneresis compared to fermented product without fiber. The lactic acid bacteria counts decreased slightly during 28 days at 4°C of the storage and the product showed good microbiological stability. The functional soy product due to high Lactococcus lactis counts could be considered as a probiotic for the entire storage period.

  18. Proteome analysis of functionally differentiated bovine (Bos indicus) mammary epithelial cells isolated from milk

    KAUST Repository

    Janjanam, Jagadeesh

    2013-10-01

    Mammary gland is made up of a branching network of ducts that end in alveoli. Terminally differentiated mammary epithelial cells (MECs) constitute the innermost layer of aveoli. They are milk-secreting cuboidal cells that secrete milk proteins during lactation. Little is known about the expression profile of proteins in the metabolically active MECs during lactation or their functional role in the lactation process. In the present investigation, we have reported the proteome map of MECs in lactating cows using 2DE MALDI-TOF/TOF MS and 1D-Gel-LC-MS/MS. MECs were isolated from milk using immunomagnetic beads and confirmed by RT-PCR and Western blotting. The 1D-Gel-LC-MS/MS and 2DE-MS/MS based approaches led to identification of 431 and 134 proteins, respectively, with a total of 497 unique proteins. Proteins identified in this study were clustered into functional groups using bioinformatics tools. Pathway analysis of the identified proteins revealed 28 pathways (p < 0.05) providing evidence for involvement of various proteins in lactation function. This study further provides experimental evidence for the presence of many proteins that have been predicted in annotated bovine genome. The data generated further provide a set of bovine MEC-specific proteins that will help the researchers to understand the molecular events taking place during lactation. © 2013 WILEY-VCH Verlag GmbH & Co. KGaA, Weinheim.

  19. Isoflavone and Protein Constituents of Lactic Acid-Fermented Soy Milk Combine to Prevent Dyslipidemia in Rats Fed a High Cholesterol Diet

    Directory of Open Access Journals (Sweden)

    Maki Kobayashi

    2014-12-01

    Full Text Available A high cholesterol diet induces dyslipidemia. This study investigated whether isoflavone aglycones in lactic acid-fermented soy milk (LFS improve lipid metabolism in rats fed a high cholesterol diet. Male Sprague-Dawley rats aged seven weeks were fed an AIN-93G diet, a 1% cholesterol diet (a high cholesterol diet, a high-cholesterol diet containing 4% isoflavone extract of LFS (LFS extract diet, a high-cholesterol diet containing 19.4% ethanol-washed LFS (ethanol-washed LFS diet, isoflavone-poor diet, or a high cholesterol diet containing 23.2% intact LFS (intact LFS diet for five weeks. The plasma total cholesterol (TC level was increased in the rats fed the LFS extract diet compared with those fed the high cholesterol diet. The TC level was decreased by the intact LFS and ethanol-washed LFS diets. The cholesterol-lowering effect was stronger in the rats fed the intact LFS diet than those fed the ethanol-washed LFS diet. The plasma triglyceride (TG level was unchanged in the rats fed the LFS extract diet, but it decreased in rats fed the intact LFS and ethanol-washed LFS diets. Although, compared with the high cholesterol diet, the LFS extract and ethanol-washed LFS diets did not reduce hepatic cholesterol and TG, both levels were remarkably lowered by the intact LFS diet. These results suggest that the improvement in lipid metabolism of rats fed a high-cholesterol diet containing LFS isoflavone aglycones is not due to an independent effect but due to a cooperative effect with soy protein.

  20. Isoflavone and Protein Constituents of Lactic Acid-Fermented Soy Milk Combine to Prevent Dyslipidemia in Rats Fed a High Cholesterol Diet

    Science.gov (United States)

    Kobayashi, Maki; Egusa, Shintaro; Fukuda, Mitsuru

    2014-01-01

    A high cholesterol diet induces dyslipidemia. This study investigated whether isoflavone aglycones in lactic acid-fermented soy milk (LFS) improve lipid metabolism in rats fed a high cholesterol diet. Male Sprague-Dawley rats aged seven weeks were fed an AIN-93G diet, a 1% cholesterol diet (a high cholesterol diet), a high-cholesterol diet containing 4% isoflavone extract of LFS (LFS extract diet), a high-cholesterol diet containing 19.4% ethanol-washed LFS (ethanol-washed LFS diet, isoflavone-poor diet), or a high cholesterol diet containing 23.2% intact LFS (intact LFS diet) for five weeks. The plasma total cholesterol (TC) level was increased in the rats fed the LFS extract diet compared with those fed the high cholesterol diet. The TC level was decreased by the intact LFS and ethanol-washed LFS diets. The cholesterol-lowering effect was stronger in the rats fed the intact LFS diet than those fed the ethanol-washed LFS diet. The plasma triglyceride (TG) level was unchanged in the rats fed the LFS extract diet, but it decreased in rats fed the intact LFS and ethanol-washed LFS diets. Although, compared with the high cholesterol diet, the LFS extract and ethanol-washed LFS diets did not reduce hepatic cholesterol and TG, both levels were remarkably lowered by the intact LFS diet. These results suggest that the improvement in lipid metabolism of rats fed a high-cholesterol diet containing LFS isoflavone aglycones is not due to an independent effect but due to a cooperative effect with soy protein. PMID:25514389

  1. Early adaptation to oxygen is key to the industrially important traits of Lactococcus lactis ssp. cremoris during milk fermentation.

    Science.gov (United States)

    Cretenet, Marina; Le Gall, Gwenaëlle; Wegmann, Udo; Even, Sergine; Shearman, Claire; Stentz, Régis; Jeanson, Sophie

    2014-12-03

    Lactococcus lactis is the most used species in the dairy industry. Its ability to adapt to technological stresses, such as oxidative stress encountered during stirring in the first stages of the cheese-making process, is a key factor to measure its technological performance. This study aimed to understand the response to oxidative stress of Lactococcus lactis subsp. cremoris MG1363 at the transcriptional and metabolic levels in relation to acidification kinetics and growth conditions, especially at an early stage of growth. For those purposes, conditions of hyper-oxygenation were initially fixed for the fermentation. Kinetics of growth and acidification were not affected by the presence of oxygen, indicating a high resistance to oxygen of the L. lactis MG1363 strain. Its resistance was explained by an efficient consumption of oxygen within the first 4 hours of culture, leading to a drop of the redox potential. The efficient consumption of oxygen by the L. lactis MG1363 strain was supported by a coherent and early adaptation to oxygen after 1 hour of culture at both gene expression and metabolic levels. In oxygen metabolism, the over-expression of all the genes of the nrd (ribonucleotide reductases) operon or fhu (ferrichrome ABC transports) genes was particularly significant. In carbon metabolism, the presence of oxygen led to an early shift at the gene level in the pyruvate pathway towards the acetate/2,3-butanediol pathway confirmed by the kinetics of metabolite production. Finally, the MG1363 strain was no longer able to consume oxygen in the stationary growth phase, leading to a drastic loss of culturability as a consequence of cumulative stresses and the absence of gene adaptation at this stage. Combining metabolic and transcriptomic profiling, together with oxygen consumption kinetics, yielded new insights into the whole genome adaptation of L. lactis to initial oxidative stress. An early and transitional adaptation to oxidative stress was revealed for L

  2. Multilocus sequence typing of Lactococcus lactis from naturally fermented milk foods in ethnic minority areas of China.

    Science.gov (United States)

    Xu, Haiyan; Sun, Zhihong; Liu, Wenjun; Yu, Jie; Song, Yuqin; Lv, Qiang; Zhang, Jiachao; Shao, Yuyu; Menghe, Bilige; Zhang, Heping

    2014-05-01

    future studies on global Lc. lactis structure and genetic evolution, which will lay the foundation for screening Lc. lactis as starter cultures in fermented dairy products. Copyright © 2014 American Dairy Science Association. Published by Elsevier Inc. All rights reserved.

  3. The Effect of Silage and Concentrate Type on Intake Behavior, Rumen Function, and Milk Production in Dairy Cows in Early and Late Lactation

    NARCIS (Netherlands)

    Abrahamse, P.A.; Vlaeminck, B.; Tamminga, S.; Dijkstra, J.

    2008-01-01

    The objective of this experiment was to evaluate the effect of feeding total mixed rations (TMR) that differ in structural and nonstructural carbohydrates to dairy cows in early and late lactation on short-term feed intake, dry matter intake (DMI), rumen fermentation variables, and milk yield. A 5 x

  4. Effect of daily movement of dairy cattle to fresh grass in morning or afternoon on intake, grazing behaviour, rumen fermentation and milk production

    NARCIS (Netherlands)

    Abrahamse, P.A.; Tamminga, S.; Dijkstra, J.

    2009-01-01

    Twenty Holstein cows were split into two equal groups to test the effect of daily move to a previously ungrazed strip after morning milking (MA) or afternoon milking (AA) on herbage intake, grazing behaviour, rumen characteristics and milk production using a randomized block design with three

  5. Functional effects of Japanese style fermented soy sauce (shoyu) and its components.

    Science.gov (United States)

    Kataoka, Shigehiro

    2005-09-01

    The functional effects of Japanese style fermented soy sauce (shoyu) have been studied. Soy sauce promotes digestion, because the consumption of a cup of clear soup containing soy sauce enhances gastric juice secretion in humans. Soy sauce possesses antimicrobial activity against bacteria such as Staphylococcus aureus, Shigella flexneri, Vibrio cholera, Salmonella enteritidis, nonpathogenic Escherichia coli and pathogenic E. coli O157:H7. Soy sauce also contains an antihypertensive component. An angiotensin I-converting enzyme inhibitor having antihypertensive effects was found in soy sauce. The active compound was identified as nicotianamine, which comes from soybeans. Soy sauce exhibits anticarcinogenic effects. Giving diets containing soy sauce to mice inhibit benzo[a]pyrene (BP)-induced forestomach neoplasia. The anticarcinogenic compounds in soy sauce were identified. The flavor components of Japanese style fermented soy sauce, such as 4-hydroxy-2(or 5)-ethyl-5(or 2)-methyl-3(2H)-furanone (HEMF), which is a characteristic flavor component of Japanese style fermented soy sauce and 4-hydroxy-2,5-dimethyl-3(2H)-furanone (HDMF) and 4-hydroxy-5-methyl-3(2H)-furanone (HMF) exhibit antioxidant activities and anticarcinogenic effects on BP-induced mice forestomach neoplasia when fed following carcinogen exposure. The feeding of a diet containing 10% soy sauce to male C3H mice for 13 months also reduces the frequency and multiplicity of spontaneous liver tumors. HDMF and HEMF also exhibit anticataract effects in the spontaneous cataract rat (ICR/f rat). Fermented soy sauce contains three tartaric isoflavone derivatives called shoyuflavones. These shoyuflavones were shown to have inhibitory activities against histidine decarboxylase, which produces histamine, a mediator of inflammation, allergy and gastric acid secretion. Soy sauce also exhibits antiplatelet activity. beta-Carbolines were isolated from soy sauce as the active compounds. Soybeans and wheat, which are the

  6. Functional Screening of Antibiotic Resistance Genes from a Representative Metagenomic Library of Food Fermenting Microbiota

    Directory of Open Access Journals (Sweden)

    Chiara Devirgiliis

    2014-01-01

    Full Text Available Lactic acid bacteria (LAB represent the predominant microbiota in fermented foods. Foodborne LAB have received increasing attention as potential reservoir of antibiotic resistance (AR determinants, which may be horizontally transferred to opportunistic pathogens. We have previously reported isolation of AR LAB from the raw ingredients of a fermented cheese, while AR genes could be detected in the final, marketed product only by PCR amplification, thus pointing at the need for more sensitive microbial isolation techniques. We turned therefore to construction of a metagenomic library containing microbial DNA extracted directly from the food matrix. To maximize yield and purity and to ensure that genomic complexity of the library was representative of the original bacterial population, we defined a suitable protocol for total DNA extraction from cheese which can also be applied to other lipid-rich foods. Functional library screening on different antibiotics allowed recovery of ampicillin and kanamycin resistant clones originating from Streptococcus salivarius subsp. thermophilus and Lactobacillus helveticus genomes. We report molecular characterization of the cloned inserts, which were fully sequenced and shown to confer AR phenotype to recipient bacteria. We also show that metagenomics can be applied to food microbiota to identify underrepresented species carrying specific genes of interest.

  7. Soft Sensing of Key State Variables in Fermentation Process Based on Relevance Vector Machine with Hybrid Kernel Function

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    Xianglin ZHU

    2014-06-01

    Full Text Available To resolve the online detection difficulty of some important state variables in fermentation process with traditional instruments, a soft sensing modeling method based on relevance vector machine (RVM with a hybrid kernel function is presented. Based on the characteristic analysis of two commonly-used kernel functions, that is, local Gaussian kernel function and global polynomial kernel function, a hybrid kernel function combing merits of Gaussian kernel function and polynomial kernel function is constructed. To design optimal parameters of this kernel function, the particle swarm optimization (PSO algorithm is applied. The proposed modeling method is used to predict the value of cell concentration in the Lysine fermentation process. Simulation results show that the presented hybrid-kernel RVM model has a better accuracy and performance than the single kernel RVM model.

  8. Human, donkey and cow milk differently affects energy efficiency and inflammatory state by modulating mitochondrial function and gut microbiota.

    Science.gov (United States)

    Trinchese, Giovanna; Cavaliere, Gina; Canani, Roberto Berni; Matamoros, Sebastien; Bergamo, Paolo; De Filippo, Chiara; Aceto, Serena; Gaita, Marcello; Cerino, Pellegrino; Negri, Rossella; Greco, Luigi; Cani, Patrice D; Mollica, Maria Pina

    2015-11-01

    Different nutritional components are able, by modulating mitochondrial function and gut microbiota composition, to influence body composition, metabolic homeostasis and inflammatory state. In this study, we aimed to evaluate the effects produced by the supplementation of different milks on energy balance, inflammatory state, oxidative stress and antioxidant/detoxifying enzyme activities and to investigate the role of the mitochondrial efficiency and the gut microbiota in the regulation of metabolic functions in an animal model. We compared the intake of human milk, gold standard for infant nutrition, with equicaloric supplementation of donkey milk, the best substitute for newborns due to its nutritional properties, and cow milk, the primary marketed product. The results showed a hypolipidemic effect produced by donkey and human milk intake in parallel with enhanced mitochondrial activity/proton leakage. Reduced mitochondrial energy efficiency and proinflammatory signals (tumor necrosis factor α, interleukin-1 and lipopolysaccharide levels) were associated with a significant increase of antioxidants (total thiols) and detoxifying enzyme activities (glutathione-S-transferase, NADH quinone oxidoreductase) in donkey- and human milk-treated animals. The beneficial effects were attributable, at least in part, to the activation of the nuclear factor erythroid-2-related factor-2 pathway. Moreover, the metabolic benefits induced by human and donkey milk may be related to the modulation of gut microbiota. In fact, milk treatments uniquely affected the proportions of bacterial phyla and genera, and we hypothesized that the increased concentration of fecal butyrate in human and donkey milk-treated rats was related to the improved lipid and glucose metabolism and detoxifying activities. Copyright © 2015 The Authors. Published by Elsevier Inc. All rights reserved.

  9. Adsorptive detoxification of fermentation inhibitors in acid pretreated liquor using functionalized polymer designed by molecular simulation.

    Science.gov (United States)

    Devendra, Leena P; Pandey, Ashok

    2017-11-01

    Acid pretreatment is the most common method employed in the lignocellulosic biorefinery leading to the separation of pentose and hexose sugar. The liquor obtained after pretreatment (acid pretreatment liquor or APL) needs to be detoxified prior to fermentation. The aim of this study was to design functional groups on a polymer matrix which are selective in their interaction to inhibitors with little or no specificity to sugars. Molecular modeling was used as a tool to design a suitable adsorbent for selective adsorption of inhibitors from a complex mixture of APL. Phenyl glycine-p-sulfonic acid loaded on chloromethylated polystyrene polymer was designed as an adsorbent for selective interaction with inhibitors. Experimental verification of the selectivity was successfully achieved. The current study provides insights on the adsorptive separation processes at the molecular level by design of specific adsorbent which can be tailor made for the better selectivity of the desired component.

  10. Unraveling Core Functional Microbiota in Traditional Solid-State Fermentation by High-Throughput Amplicons and Metatranscriptomics Sequencing.

    Science.gov (United States)

    Song, Zhewei; Du, Hai; Zhang, Yan; Xu, Yan

    2017-01-01

    Fermentation microbiota is specific microorganisms that generate different types of metabolites in many productions. In traditional solid-state fermentation, the structural composition and functional capacity of the core microbiota determine the quality and quantity of products. As a typical example of food fermentation, Chinese Maotai-flavor liquor production involves a complex of various microorganisms and a wide variety of metabolites. However, the microbial succession and functional shift of the core microbiota in this traditional food fermentation remain unclear. Here, high-throughput amplicons (16S rRNA gene amplicon sequencing and internal transcribed space amplicon sequencing) and metatranscriptomics sequencing technologies were combined to reveal the structure and function of the core microbiota in Chinese soy sauce aroma type liquor production. In addition, ultra-performance liquid chromatography and headspace-solid phase microextraction-gas chromatography-mass spectrometry were employed to provide qualitative and quantitative analysis of the major flavor metabolites. A total of 10 fungal and 11 bacterial genera were identified as the core microbiota. In addition, metatranscriptomic analysis revealed pyruvate metabolism in yeasts (genera Pichia, Schizosaccharomyces, Saccharomyces , and Zygosaccharomyces ) and lactic acid bacteria (genus Lactobacillus ) classified into two stages in the production of flavor components. Stage I involved high-level alcohol (ethanol) production, with the genus Schizosaccharomyces serving as the core functional microorganism. Stage II involved high-level acid (lactic acid and acetic acid) production, with the genus Lactobacillus serving as the core functional microorganism. The functional shift from the genus Schizosaccharomyces to the genus Lactobacillus drives flavor component conversion from alcohol (ethanol) to acid (lactic acid and acetic acid) in Chinese Maotai-flavor liquor production. Our findings provide insight into

  11. Unraveling Core Functional Microbiota in Traditional Solid-State Fermentation by High-Throughput Amplicons and Metatranscriptomics Sequencing

    Directory of Open Access Journals (Sweden)

    Zhewei Song

    2017-07-01

    Full Text Available Fermentation microbiota is specific microorganisms that generate different types of metabolites in many productions. In traditional solid-state fermentation, the structural composition and functional capacity of the core microbiota determine the quality and quantity of products. As a typical example of food fermentation, Chinese Maotai-flavor liquor production involves a complex of various microorganisms and a wide variety of metabolites. However, the microbial succession and functional shift of the core microbiota in this traditional food fermentation remain unclear. Here, high-throughput amplicons (16S rRNA gene amplicon sequencing and internal transcribed space amplicon sequencing and metatranscriptomics sequencing technologies were combined to reveal the structure and function of the core microbiota in Chinese soy sauce aroma type liquor production. In addition, ultra-performance liquid chromatography and headspace-solid phase microextraction-gas chromatography-mass spectrometry were employed to provide qualitative and quantitative analysis of the major flavor metabolites. A total of 10 fungal and 11 bacterial genera were identified as the core microbiota. In addition, metatranscriptomic analysis revealed pyruvate metabolism in yeasts (genera Pichia, Schizosaccharomyces, Saccharomyces, and Zygosaccharomyces and lactic acid bacteria (genus Lactobacillus classified into two stages in the production of flavor components. Stage I involved high-level alcohol (ethanol production, with the genus Schizosaccharomyces serving as the core functional microorganism. Stage II involved high-level acid (lactic acid and acetic acid production, with the genus Lactobacillus serving as the core functional microorganism. The functional shift from the genus Schizosaccharomyces to the genus Lactobacillus drives flavor component conversion from alcohol (ethanol to acid (lactic acid and acetic acid in Chinese Maotai-flavor liquor production. Our findings provide

  12. FUNCTIONAL PROPERTIES OF YEASTS ISOLATED FROM SOME NIGERIAN TRADITIONAL FERMENTED FOODS

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    Tolulope P. Alakeji

    2015-04-01

    Full Text Available Yeasts play important roles in confering some desirable qualities such as nutritional value in traditional fermented foods. This study was carried out to investigate the potentials of yeasts isolated from some Nigerian traditional fermented foods for functional characteristics such as growth at pH 2.5 and 2% bile salts concentration and ability to lower cholesterol in culture medium. A total of 40 yeast strains were isolated from burukutu, ogi and pito. They were characterized phenotypically. Fifteen strains were selected based on the ability to tolerate pH 2.5 and 2% bile salts and they were further identified using API 20C AUX (Biomerieux, France to be Debaryomyces hansenii (5, Candida krusei (4, Candida glabrata (2, Candida colliculosa (1, Pichia anomala (1, Pichia farinosa (1 and Pichia membranefaciens (1. At pH 2.5, C. glabrata SA2 showed the highest increase in viable cells count after 24h (6.31 log10 cfu ml-1 while the most sensitive strain was P. membranefaciens BA2 (0.70 log10 cfu ml-1. P. membranefaciens BA2 survived in 2% bile salts than other yeast strains, with viable cell increase of 0.84 log10 cfu ml-1 after 24 h while the least tolerance was observed for D. hansenii OA1 with an increase in viable cells of 7.76 log10 cfu ml-1. C. krusei OB1 exhibited the greatest reduction of cholesterol of 91.34% while the least reduction of 24.28% was observed for D. hansenii OA1 after 48h incubation. The yeast strains in this study demonstrated functional attributes which can be employed as dietary adjuncts for the development of non-dairy beverages with hypocholesterolemic attributes.

  13. Comparative study on nutrient composition, phytochemical, and functional characteristics of raw, germinated, and fermented Moringa oleifera seed flour

    Science.gov (United States)

    Ijarotimi, Oluwole S; Adeoti, Oluwole A; Ariyo, Oluwaseun

    2013-01-01

    Moringa oleifera seeds were processed as raw M. oleifera (RMO), germinated M. oleifera (GMO), and fermented M. oleifera (FMO), and were evaluated for proximate, minerals, amino acids, fatty acids, phytochemicals/antinutrients, and functional properties. Protein content of GMO (23.69 ± 0.11 g/100 g) was higher than FMO (21.15 ± 0.08 g/100 g) and that of RMO (18.86 ± 0.09 g/100 g) (P oleifera seed than germination processing techniques; hence, fermentation techniques should be encouraged in processing moringa seeds in food processing. PMID:24804056

  14. Study of Chemical and Sensory properties of Functional Cheese made from Cow\\'s Milk and Soymilk blend

    Directory of Open Access Journals (Sweden)

    GR Yasaei Mehrjardi

    2016-03-01

    Full Text Available Introduction: In recent years, due to the prevalence of overweight, obesity and heart disease in community and its relationship with the increasing amount of fat, saturated fat, and cholesterol in the diet, production of functional food by reducing saturated fat and cholesterol using soybean has been taken into consideration. The use of soybean-derived products is cost effective and healthy for people due to absence of cholesterol and lactose, and presence of  isoflavonoids and unsaturated essential fatty acids. The present study has evaluated the chemical and sensory properties of functional Pre cheese made ​​from a mixture of cow’s milk and soy milk with different ratios. Methods: In this experimental study, soymilk at5 levels (0, 5, 10, 15, and 20% and calcium chloride 0.4% were mixed with cow’s milk and used for preparation of primary cheese. Chemical and sensory characteristics of the samples were determined according to national standards. The results were subjected to analysis of variance in a completely randomized design with factorial arrangement and by statistical software MinitabVersion16. The data were compared according to Duncan’s multiple-range test. Results: The results showed that with increasing substitution of soy milk, protein, fat, dry matter, un saturated fatty acids(oleic, linoleic, and linolenic acids, and the tissue score of the produced cheese increased and the amount of cholesterol, saturated fatty acids, and the flavor and color scores of the samples decreased in comparison with the control sample. The sample containing84.6% cow’s milk, 15% soy milk, and 0.4% calcium chloride had more appropriate chemical and more acceptable sensory characteristics compared to the other samples. Conclusion: By selection of a proper substitution ratio of soy milk with cow’s milk, good quality and healthy cheese can be produced as a functional food for feeding people, especially the elderly.

  15. Application of Baechu-Kimchi Powder and GABA-Producing Lactic Acid Bacteria for the Production of Functional Fermented Sausages

    Science.gov (United States)

    Choi, Ji Hun; Kang, Ki Moon

    2017-01-01

    This study was carried out to determine the physicochemical, microbiological, and quality characteristics of a new type of fermented sausage manufactured by incorporating Baechu-kimchi powder and gamma-aminobutyric acid (GABA)-producing lactic acid bacteria (LAB). The LAB count was at the maximum level by day nine of ripening in inoculated sausages, accompanied by a rapid decrease in the pH. The addition of kimchi powder decreased the lightness (L*) and increased the redness (a*) and, yellowness (b*) values, while also significantly increasing the hardness and chewiness of the sausage (p<0.05). Moreover, although the thiobarbituric acid reactive substances values increased in all samples during the study period, this increase was lower in the kimchi-treated samples, indicating a reduction in lipid oxidation. Overall, our results show that the addition of Baechu-kimchi powder to sausages reduced the off-flavor properties and improved the taste profile of the fermented sausage in sensory evaluations. The GABA content of all fermented sausages increased from 17.42-25.14 mg/kg on the third day of fermentation to 60.95-61.47 mg/kg on the thirtieth day. These results demonstrate that Baechu-kimchi powder and GABA-producing LAB could be functional materials in fermented sausage to improve quality characteristics. PMID:29725201

  16. Development of functional milk desserts enriched with resistant starch based on consumers' perception.

    Science.gov (United States)

    Ares, Florencia; Arrarte, Eloísa; De León, Tania; Ares, Gastón; Gámbaro, Adriana

    2012-10-01

    Sensory characteristics play a key role in determining consumers' acceptance of functional foods. In this context, the aim of the present work was to apply a combination of sensory and consumer methodologies to the development of chocolate milk desserts enriched with resistant starch. Chocolate milk desserts containing modified waxy maize starch were formulated with six different concentrations of two types of resistant starch (which are part of insoluble dietary fiber). The desserts were evaluated by trained assessors using Quantitative Descriptive Analysis. Moreover, consumers scored their overall liking and willingness to purchase and answered an open-ended question. Resistant starch caused significant changes in the sensory characteristics of the desserts and a significant decrease in consumers' overall liking and willingness to purchase. Consumer data was analyzed applying survival analysis on overall liking scores, considering the risk on consumers liking and willing to purchase the functional products less than their regular counterparts. The proposed methodologies proved to be useful to develop functional foods taking into account consumers' perception, which could increase their success in the market.

  17. Human Milk Glycoproteins Protect Infants Against Human Pathogens

    Science.gov (United States)

    Liu, Bo

    2013-01-01

    Abstract Breastfeeding protects the neonate against pathogen infection. Major mechanisms of protection include human milk glycoconjugates functioning as soluble receptor mimetics that inhibit pathogen binding to the mucosal cell surface, prebiotic stimulation of gut colonization by favorable microbiota, immunomodulation, and as a substrate for bacterial fermentation products in the gut. Human milk proteins are predominantly glycosylated, and some biological functions of these human milk glycoproteins (HMGPs) have been reported. HMGPs range in size from 14 kDa to 2,000 kDa and include mucins, secretory immunoglobulin A, bile salt-stimulated lipase, lactoferrin, butyrophilin, lactadherin, leptin, and adiponectin. This review summarizes known biological roles of HMGPs that may contribute to the ability of human milk to protect neonates from disease. PMID:23697737

  18. Microbial ecology of fermentative hydrogen producing bioprocesses: useful insights for driving the ecosystem function.

    Science.gov (United States)

    Cabrol, Lea; Marone, Antonella; Tapia-Venegas, Estela; Steyer, Jean-Philippe; Ruiz-Filippi, Gonzalo; Trably, Eric

    2017-03-01

    One of the most important biotechnological challenges is to develop environment friendly technologies to produce new sources of energy. Microbial production of biohydrogen through dark fermentation, by conversion of residual biomass, is an attractive solution for short-term development of bioH2 producing processes. Efficient biohydrogen production relies on complex mixed communities working in tight interaction. Species composition and functional traits are of crucial importance to maintain the ecosystem service. The analysis of microbial community revealed a wide phylogenetic diversity that contributes in different-and still mostly unclear-ways to hydrogen production. Bridging this gap of knowledge between microbial ecology features and ecosystem functionality is essential to optimize the bioprocess and develop strategies toward a maximization of the efficiency and stability of substrate conversion. The aim of this review is to provide a comprehensive overview of the most up-to-date biodata available and discuss the main microbial community features of biohydrogen engineered ecosystems, with a special emphasis on the crucial role of interactions and the relationships between species composition and ecosystem service. The elucidation of intricate relationships between community structure and ecosystem function would make possible to drive ecosystems toward an improved functionality on the basis of microbial ecology principles. © FEMS 2017. All rights reserved. For permissions, please e-mail: journals.permissions@oup.com.

  19. Elucidating and Regulating the Acetoin Production Role of Microbial Functional Groups in Multispecies Acetic Acid Fermentation.

    Science.gov (United States)

    Lu, Zhen-Ming; Liu, Na; Wang, Li-Juan; Wu, Lin-Huan; Gong, Jin-Song; Yu, Yong-Jian; Li, Guo-Quan; Shi, Jin-Song; Xu, Zheng-Hong

    2016-10-01

    Acetoin (3-hydroxy-2-butanone) formation in vinegar microbiota is crucial for the flavor quality of Zhenjiang aromatic vinegar, a traditional vinegar produced from cereals. However, the specific microorganisms responsible for acetoin formation in this centuries-long repeated batch fermentation have not yet been clearly identified. Here, the microbial distribution discrepancy in the diacetyl/acetoin metabolic pathway of vinegar microbiota was revealed at the species level by a combination of metagenomic sequencing and clone library analysis. The results showed that Acetobacter pasteurianus and 4 Lactobacillus species (Lactobacillus buchneri, Lactobacillus reuteri, Lactobacillus fermentum, and Lactobacillus brevis) might be functional producers of acetoin from 2-acetolactate in vinegar microbiota. Furthermore, A. pasteurianus G3-2, L. brevis 4-22, L. fermentum M10-3, and L. buchneri F2-5 were isolated from vinegar microbiota by a culture-dependent method. The acetoin concentrations in two cocultures (L. brevis 4-22 plus A. pasteurianus G3-2 and L. fermentum M10-3 plus A. pasteurianus G3-2) were obviously higher than those in monocultures of lactic acid bacteria (LAB), while L. buchneri F2-5 did not produce more acetoin when coinoculated with A. pasteurianus G3-2. Last, the acetoin-producing function of vinegar microbiota was regulated in situ via augmentation with functional species in vinegar Pei After 72 h of fermentation, augmentation with A. pasteurianus G3-2 plus L. brevis 4-22, L. fermentum M10-3, or L. buchneri F2-5 significantly increased the acetoin content in vinegar Pei compared with the control group. This study provides a perspective on elucidating and manipulating different metabolic roles of microbes during flavor formation in vinegar microbiota. Acetoin (3-hydroxy-2-butanone) formation in vinegar microbiota is crucial for the flavor quality of Zhenjiang aromatic vinegar, a traditional vinegar produced from cereals. Thus, it is of interest to

  20. Daqu : a traditional fermentation starter in China: microbial ecology and functionality

    NARCIS (Netherlands)

    Zheng, X.

    2015-01-01

    Abstract

    Fermented products have high nutritional value and constitute an important part of the Chinese dietary profile; they are also gaining popularity throughout the world. Daqu is a traditional natural fermentation starter culture that has a significant impact on the

  1. Microbiological characterization and functionality of set-type yogurt fermented with potential prebiotic substrates Cudrania tricuspidata and Morus alba L. leaf extracts.

    Science.gov (United States)

    Oh, Nam Su; Lee, Ji Young; Joung, Jae Yeon; Kim, Kyung Su; Shin, Yong Kook; Lee, Kwang-Won; Kim, Sae Hun; Oh, Sangnam; Kim, Younghoon

    2016-08-01

    The objective of this study was to investigate the effect of 2 plant leaf extracts on fermentation mechanisms and health-promoting activities and their potential as a nutraceutical prebiotics ingredient for application in dairy products. The individual active phenolic compounds in the plant extract-supplemented milk and yogurts were also identified. Compared with control fermentation, the plant extracts significantly increased the growth and acidification rate of Streptococcus thermophilus and Lactobacillus delbrueckii ssp. bulgaricus. In particular, plant extract components, including monosaccharides, formic acid, and hydroxycinnamic acid, such as neo-chlorogenic, chlorogenic, and caffeic acid, together play a stimulatory role and cause this beneficial effect on the growth of yogurt culture bacteria through fermentation. In addition, supplementation with the plant extracts enhanced antioxidant activities with increased total phenolic contents, especially the highest antioxidant activity was observed in yogurt supplemented with Cudrania tricuspidata leaf extract. Copyright © 2016 American Dairy Science Association. Published by Elsevier Inc. All rights reserved.

  2. Functional analysis of lipid metabolism genes in wine yeasts during alcoholic fermentation at low temperature.

    Science.gov (United States)

    López-Malo, María; García-Ríos, Estéfani; Chiva, Rosana; Guillamon, José M

    2014-10-29

    Wine produced by low-temperature fermentation is mostly considered to have improved sensory qualities. However few commercial wine strains available on the market are well-adapted to ferment at low temperature (10 - 15°C). The lipid metabolism of Saccharomyces cerevisiae plays a central role in low temperature adaptation. One strategy to modify lipid composition is to alter transcriptional activity by deleting or overexpressing the key genes of lipid metabolism. In a previous study, we identified the genes of the phospholipid, sterol and sphingolipid pathways, which impacted on growth capacity at low temperature. In the present study, we aimed to determine the influence of these genes on fermentation performance and growth during low-temperature wine fermentations. We analyzed the phenotype during fermentation at the low and optimal temperature of the lipid mutant and overexpressing strains in the background of a derivative commercial wine strain. The increase in the gene dosage of some of these lipid genes, e.g., PSD1 , LCB3, DPL1 and OLE1, improved fermentation activity during low-temperature fermentations, thus confirming their positive role during wine yeast adaptation to cold. Genes whose overexpression improved fermentation activity at 12°C were overexpressed by chromosomal integration into commercial wine yeast QA23. Fermentations in synthetic and natural grape must were carried out by this new set of overexpressing strains. The strains overexpressing OLE1 and DPL1 were able to finish fermentation before commercial wine yeast QA23. Only the OLE1 gene overexpression produced a specific aroma profile in the wines produced with natural grape must.

  3. Functional analysis of lipid metabolism genes in wine yeasts during alcoholic fermentation at low temperature

    Directory of Open Access Journals (Sweden)

    María López-Malo

    2014-10-01

    Full Text Available Wine produced by low-temperature fermentation is mostly considered to have improved sensory qualities. However few commercial wine strains available on the market are well-adapted to ferment at low temperature (10 – 15°C. The lipid metabolism of Saccharomyces cerevisiae plays a central role in low temperature adaptation. One strategy to modify lipid composition is to alter transcriptional activity by deleting or overexpressing the key genes of lipid metabolism. In a previous study, we identified the genes of the phospholipid, sterol and sphingolipid pathways, which impacted on growth capacity at low temperature. In the present study, we aimed to determine the influence of these genes on fermentation performance and growth during low-temperature wine fermentations. We analyzed the phenotype during fermentation at the low and optimal temperature of the lipid mutant and overexpressing strains in the background of a derivative commercial wine strain. The increase in the gene dosage of some of these lipid genes, e.g., PSD1, LCB3, DPL1 and OLE1, improved fermentation activity during low-temperature fermentations, thus confirming their positive role during wine yeast adaptation to cold. Genes whose overexpression improved fermentation activity at 12°C were overexpressed by chromosomal integration into commercial wine yeast QA23. Fermentations in synthetic and natural grape must were carried out by this new set of overexpressing strains. The strains overexpressing OLE1 and DPL1 were able to finish fermentation before commercial wine yeast QA23. Only the OLE1 gene overexpression produced a specific aroma profile in the wines produced with natural grape must.

  4. The role of fermentable carbohydrates and beverages in the symptomatology of functional gastrointestinal disease.

    Science.gov (United States)

    Moding, Magnus; Ohlsson, Bodil

    2017-11-01

    The pathophysiology behind functional gastrointestinal disease (FGID) has not been defined, but an intestinal accumulation of fermentable short-chain carbohydrates (FODMAPs) is thought to be involved. A restricted coffee intake is recommended. The aim was to investigate if symptoms of FGID were associated with intake of certain foods (including FODMAPs), as well as beverages (including coffee and tea). Data were used from participants, age range 45-75 years, who had answered the EpiHealth questionnaire about their background factors, health status and intake of food and beverages. After exclusion of organic bowel diseases, 16,840 participants remained. The impact of food and beverages on functional abdominal pain, functional bloating, functional constipation and functional diarrhea were examined by adjusted binary logistic regression. Wholemeal bread (Swedish cracker) (OR: 1.361; 95% CI: 1.001-1.851) and white bread (low fiber content) (OR: 1.527; 95% CI: 1.075-2.169) were associated with constipation, whereas soft wholemeal bread (high fiber content) was associated with diarrhea (OR: 1.601; 95% CI: 1.040-2.463). Cheese was associated with bloating (OR: 1.460; 95% CI: 1.004-2.123). A high tea intake was associated with abdominal pain (p for trend =.003), bloating (p for trend = .039) and diarrhea (p for trend <.001), whereas coffee intake was associated with a decreased risk of abdominal pain (p for trend = .002) and bloating (p for trend = .007). High soda intake associated with abdominal pain and bloating and juice with diarrhea. There are weak associations between intake of grain and dairy products and FGID symptoms. Tea is associated with increased risks, whereas coffee is associated with lower risks, of FGID symptoms.

  5. Enhancement of ethanol fermentation in Saccharomyces cerevisiae sake yeast by disrupting mitophagy function.

    Science.gov (United States)

    Shiroma, Shodai; Jayakody, Lahiru Niroshan; Horie, Kenta; Okamoto, Koji; Kitagaki, Hiroshi

    2014-02-01

    Saccharomyces cerevisiae sake yeast strain Kyokai no. 7 has one of the highest fermentation rates among brewery yeasts used worldwide; therefore, it is assumed that it is not possible to enhance its fermentation rate. However, in this study, we found that fermentation by sake yeast can be enhanced by inhibiting mitophagy. We observed mitophagy in wild-type sake yeast during the brewing of Ginjo sake, but not when the mitophagy gene (ATG32) was disrupted. During sake brewing, the maximum rate of CO2 production and final ethanol concentration generated by the atg32Δ laboratory yeast mutant were 7.50% and 2.12% higher than those of the parent strain, respectively. This mutant exhibited an improved fermentation profile when cultured under limiting nutrient concentrations such as those used during Ginjo sake brewing as well as in minimal synthetic medium. The mutant produced ethanol at a concentration that was 2.76% higher than the parent strain, which has significant implications for industrial bioethanol production. The ethanol yield of the atg32Δ mutant was increased, and its biomass yield was decreased relative to the parent sake yeast strain, indicating that the atg32Δ mutant has acquired a high fermentation capability at the cost of decreasing biomass. Because natural biomass resources often lack sufficient nutrient levels for optimal fermentation, mitophagy may serve as an important target for improving the fermentative capacity of brewery yeasts.

  6. Harvesting yeast (Saccharomyces cerevisiae) at different physiological phases significantly affects its functionality in bread dough fermentation.

    Science.gov (United States)

    Rezaei, Mohammad N; Dornez, Emmie; Jacobs, Pieter; Parsi, Anali; Verstrepen, Kevin J; Courtin, Christophe M

    2014-05-01

    Fermentation of sugars into CO2, ethanol and secondary metabolites by baker's yeast (Saccharomyces cerevisiae) during bread making leads to leavening of dough and changes in dough rheology. The aim of this study was to increase our understanding of the impact of yeast on dough related aspects by investigating the effect of harvesting yeast at seven different points of the growth profile on its fermentation performance, metabolite production, and the effect on critical dough fermentation parameters, such as gas retention potential. The yeast cells harvested during the diauxic shift and post-diauxic growth phase showed a higher fermentation rate and, consequently, higher maximum dough height than yeast cells harvested in the exponential or stationary growth phase. The results further demonstrate that the onset of CO2 loss from fermenting dough is correlated with the fermentation rate of yeast, but not with the amount of CO2 that accumulated up to the onset point. Analysis of the yeast metabolites produced in dough yielded a possible explanation for this observation, as they are produced in different levels depending on physiological phase and in concentrations that can influence dough matrix properties. Together, our results demonstrate a strong effect of yeast physiology at the time of harvest on subsequent dough fermentation performance, and hint at an important role of yeast metabolites on the subsequent gas holding capacity. Copyright © 2013 Elsevier Ltd. All rights reserved.

  7. Effects of synbiotic fermented milk containing Lactobacillus acidophilus La-5 and Bifidobacterium animalis ssp. lactis BB-12 on the fecal microbiota of adults with irritable bowel syndrome: A randomized double-blind, placebo-controlled trial.

    Science.gov (United States)

    Bogovič Matijašić, Bojana; Obermajer, Tanja; Lipoglavšek, Luka; Sernel, Tjaša; Locatelli, Igor; Kos, Mitja; Šmid, Alenka; Rogelj, Irena

    2016-07-01

    We conducted a randomized double-blind, placebo-controlled multicentric study to investigate the influence of a synbiotic fermented milk on the fecal microbiota composition of 30 adults with irritable bowel syndrome (IBS). The synbiotic product contained Lactobacillus acidophilus La-5, Bifidobacterium animalis ssp. lactis BB-12, Streptococcus thermophilus, and dietary fiber (90% inulin, 10% oligofructose), and a heat-treated fermented milk without probiotic bacteria or dietary fiber served as placebo. Stool samples were collected after a run-in period, a 4-wk consumption period, and a 1-wk follow-up period, and were subjected to real-time PCR and 16S rDNA profiling by next-generation sequencing. After 4wk of synbiotic (11 subjects) or placebo (19 subjects) consumption, a greater increase in DNA specific for L. acidophilus La-5 and Bifidobacterium animalis ssp. lactis was detected in the feces of the synbiotic group compared with the placebo group by quantitative real-time PCR. After 1wk of follow-up, the content of L. acidophilus La-5 and B. animalis ssp. lactis decreased to levels close to initial levels. No significant changes with time or differences between the groups were observed for Lactobacillus, Enterobacteriaceae, Bifidobacterium, or all bacteria. The presence of viable BB-12- and La-5-like bacteria in the feces resulting from the intake of synbiotic product was confirmed by random amplification of polymorphic DNA (RAPD)-PCR. At the end of consumption period, the feces of all subjects assigned to the synbiotic group contained viable bacteria with a BB-12-like RAPD profile, and after 1wk of follow-up, BB-12-like bacteria remained in the feces of 87.5% of these subjects. The presence of La-5-like colonies was observed less frequently (37.5 and 25% of subjects, respectively). Next-generation sequencing of 16S rDNA amplicons revealed that only the percentage of sequences assigned to Strep. thermophilus was temporarily increased in both groups, whereas the

  8. Human Milk and Donkey Milk, Compared to Cow Milk, Reduce Inflammatory Mediators and Modulate Glucose and Lipid Metabolism, Acting on Mitochondrial Function and Oleylethanolamide Levels in Rat Skeletal Muscle.

    Science.gov (United States)

    Trinchese, Giovanna; Cavaliere, Gina; De Filippo, Chiara; Aceto, Serena; Prisco, Marina; Chun, Jong Tai; Penna, Eduardo; Negri, Rossella; Muredda, Laura; Demurtas, Andrea; Banni, Sebastiano; Berni-Canani, Roberto; Mattace Raso, Giuseppina; Calignano, Antonio; Meli, Rosaria; Greco, Luigi; Crispino, Marianna; Mollica, Maria P

    2018-01-01

    Scope: Milk from various species differs in nutrient composition. In particular, human milk (HM) and donkey milk (DM) are characterized by a relative high level of triacylglycerol enriched in palmitic acid in sn-2 position. These dietary fats seem to exert beneficial nutritional properties through N-acylethanolamine tissue modulation. The aim of this study is to compare the effects of cow milk (CM), DM, and HM on inflammation and glucose and lipid metabolism, focusing on mitochondrial function, efficiency, and dynamics in skeletal muscle, which is the major determinant of resting metabolic rate. Moreover, we also evaluated the levels of endocannabinoids and N-acylethanolamines in liver and skeletal muscle, since tissue fatty acid profiles can be modulated by nutrient intervention. Procedures: To this aim, rats were fed with CM, DM, or HM for 4 weeks. Then, glucose tolerance and insulin resistance were analyzed. Pro-inflammatory and anti-inflammatory cytokines were evaluated in serum and skeletal muscle. Skeletal muscle was also processed to estimate mitochondrial function, efficiency, and dynamics, oxidative stress, and antioxidant/detoxifying enzyme activities. Fatty acid profiles, endocannabinoids, and N-acylethanolamine congeners were determined in liver and skeletal muscle tissue. Results: We demonstrated that DM or HM administration reducing inflammation status, improves glucose disposal and insulin resistance and reduces lipid accumulation in skeletal muscle. Moreover, HM or DM administration increases redox status, and mitochondrial uncoupling, affecting mitochondrial dynamics in the skeletal muscle. Interestingly, HM and DM supplementation increase liver and muscle levels of the N-oleoylethanolamine (OEA), a key regulator of lipid metabolism and inflammation. Conclusions: HM and DM have a healthy nutritional effect, acting on inflammatory factors and glucose and lipid metabolism. This beneficial effect is associated to a modulation of mitochondrial function

  9. Human Milk and Donkey Milk, Compared to Cow Milk, Reduce Inflammatory Mediators and Modulate Glucose and Lipid Metabolism, Acting on Mitochondrial Function and Oleylethanolamide Levels in Rat Skeletal Muscle

    Directory of Open Access Journals (Sweden)

    Giovanna Trinchese

    2018-01-01

    Full Text Available Scope: Milk from various species differs in nutrient composition. In particular, human milk (HM and donkey milk (DM are characterized by a relative high level of triacylglycerol enriched in palmitic acid in sn-2 position. These dietary fats seem to exert beneficial nutritional properties through N-acylethanolamine tissue modulation. The aim of this study is to compare the effects of cow milk (CM, DM, and HM on inflammation and glucose and lipid metabolism, focusing on mitochondrial function, efficiency, and dynamics in skeletal muscle, which is the major determinant of resting metabolic rate. Moreover, we also evaluated the levels of endocannabinoids and N-acylethanolamines in liver and skeletal muscle, since tissue fatty acid profiles can be modulated by nutrient intervention.Procedures: To this aim, rats were fed with CM, DM, or HM for 4 weeks. Then, glucose tolerance and insulin resistance were analyzed. Pro-inflammatory and anti-inflammatory cytokines were evaluated in serum and skeletal muscle. Skeletal muscle was also processed to estimate mitochondrial function, efficiency, and dynamics, oxidative stress, and antioxidant/detoxifying enzyme activities. Fatty acid profiles, endocannabinoids, and N-acylethanolamine congeners were determined in liver and skeletal muscle tissue.Results: We demonstrated that DM or HM administration reducing inflammation status, improves glucose disposal and insulin resistance and reduces lipid accumulation in skeletal muscle. Moreover, HM or DM administration increases redox status, and mitochondrial uncoupling, affecting mitochondrial dynamics in the skeletal muscle. Interestingly, HM and DM supplementation increase liver and muscle levels of the N-oleoylethanolamine (OEA, a key regulator of lipid metabolism and inflammation.Conclusions: HM and DM have a healthy nutritional effect, acting on inflammatory factors and glucose and lipid metabolism. This beneficial effect is associated to a modulation of

  10. Strain screening, fermentation, separation, and encapsulation for production of nattokinase functional food.

    Science.gov (United States)

    Wei, Xuetuan; Luo, Mingfang; Xie, Yuchun; Yang, Liangrong; Li, Haojian; Xu, Lin; Liu, Huizhou

    2012-12-01

    This study presents a novel and integrated preparation technology for nattokinase functional food, including strain screening, fermentation, separation, and encapsulation. To rapidly screen a nattokinase-productive strain, PCR-based screening method was combined with fibrinolytic activity-based method, and a high productive strain, Bacillus subtilis LSSE-22, was isolated from Chinese soybean paste. Reduction of poly-γ-glutamic acid (γ-PGA) concentration may contribute to separation of nattokinase and reduction of late-onset anaphylaxis risk. Chickpeas were confirmed as the favorable substrate for enhancement of nattokinase production and reduction of γ-PGA yield. Using cracked chickpeas, the nattokinase activity reached 356.25 ± 17.18 FU/g (dry weight), which is much higher than previous reports. To further reduce γ-PGA concentration, ethanol fractional extraction and precipitation were applied for separation of nattokinase. By extraction with 50 % and precipitation with 75 % ethanol solution, 4,000.58 ± 192.98 FU/g of nattokinase powders were obtained, and the activity recovery reached 89 ± 1 %, while γ-PGA recovery was reduced to 21 ± 2 %. To improve the nattokinase stability at acidic pH condition, the nattokinase powders were encapsulated, and then coated with methacrylic acid-ethyl acrylate copolymer. After encapsulation, the nattokinase was protected from being denatured under various acid conditions, and pH-responsible controlled release at simulated intestinal fluid was realized.

  11. Semi-Continuous Fermentation of Onion Vinegar and Its Functional Properties.

    Science.gov (United States)

    Lee, Sulhee; Lee, Jin-A; Park, Gwi-Gun; Jang, Jae-Kweon; Park, Young-Seo

    2017-08-08

    For the fermentation of vinegar using onion, acetic acid bacteria and yeast strains with high fermentation ability were screened. Among them, Saccharomyces cerevisiae 1026 was selected as a starter for ethanol production and Acetobacter orientalis MAK88 was selected as a vinegar producer. When the two-stage fermentation of onion vinegar was performed at 28 °C, the titratable acidity reached 4.80% at 24 h of fermentation. When semi-continuous fermentation proceeded to charge-discharge consisting of three cycles, the acetic acid content reached 4.35% at 48 h of fermentation. At this stage, the fermentation efficiency, acetic acid productivity, and specific product formation rate were 76.71%, 17.73 g/(L·d), and 20.58 g/(g·h), respectively. The process in this study significantly reduced the fermentation time and simplified the vinegar production process. The content of total flavonoids and total polyphenols in onion vinegar were 104.36 and 455.41 μg/mL, respectively. The antioxidant activities of onion vinegar in terms of 2,2-diphenyl-1-picrylhydrazyl (DPPH) radical scavenging activity, 2,2'-azino-bis(3-ethylbenzothiazoline-6-sulphonic) acid (ABTS⁺) radical scavenging activity, and reducing power were 75.33%, 98.88%, and 1.28, respectively. The nitrite scavenging abilities of onion vinegar were 95.38 at pH 1.2. The onion vinegar produced in this study showed higher organoleptic acceptability than commercial onion vinegar.

  12. Non-digestible carbohydrates in infant formula as substitution for human milk oligosaccharide functions: Effects on microbiota and gut maturation.

    Science.gov (United States)

    Akkerman, Renate; Faas, Marijke M; de Vos, Paul

    2018-01-15

    Human milk (HM) is the golden standard for nutrition of newborn infants. Human milk oligosaccharides (HMOs) are abundantly present in HM and exert multiple beneficial functions, such as support of colonization of the gut microbiota, reduction of pathogenic infections and support of immune development. HMO-composition is during lactation continuously adapted by the mother to accommodate the needs of the neonate. Unfortunately, for many valid reasons not all neonates can be fed with HM and are either totally or partly fed with cow-milk derived infant formulas, which do not contain HMOs. These cow-milk formulas are supplemented with non-digestible carbohydrates (NDCs) that have functional effects similar to that of some HMOs, since production of synthetic HMOs is challenging and still very expensive. However, NDCs cannot substitute all HMO functions. More efficacious NDCs may be developed and customized for specific groups of neonates such as pre-matures and allergy prone infants. Here current knowledge of HMO functions in the neonate in view of possible replacement of HMOs by NDCs in infant formulas is reviewed. Furthermore, methods to expedite identification of suitable NDCs and structure/function relationships are reviewed as in vivo studies in babies are impossible.

  13. The effects of feeding rations that differ in fiber and fermentable starch within a day on milk production and the daily rhythm of feed intake and plasma hormones and metabolites in dairy cows.

    Science.gov (United States)

    Niu, M; Ying, Y; Bartell, P A; Harvatine, K J

    2017-01-01

    A daily pattern of feed intake, milk synthesis, and plasma metabolites and hormones occurs in dairy cows fed a total mixed ration once or twice a day. The objective of this study was to determine if feeding multiple rations within a day, complementing these rhythms, would improve milk production. Twelve Holstein cows were used in a replicated 3×3 Latin square design with 21-d periods. Cows were housed in tie stalls with feed tubs, and feed weight was recorded every 10 s for observation of feeding behavior. Rations were a low fiber and high fermentable starch ration [LFHS; 27.4% neutral detergent fiber (NDF) and 31.7% starch based on 55.7% corn silage and 14.1% steam-flaked corn], a high fiber and low fermentable starch ration (HFLS; 31.7% NDF and 22.3% starch based on 44% corn silage, 26.3% alfalfa haylage, and no steam-flaked corn), and a total mixed ration that was a 1:3 ratio of LFHS and HFLS (30.7% NDF, 24.5% starch). The control treatment (CON) cows were fed the total mixed ration at 0700h, the high/low treatment (HL) fed HFLS ration at 0700h and LFHS ration at 2200h, and the low/high (LH) treatment fed LFHS ration at 0700h and HFLS ration at 1100h (LFHS and HFLS rations fed at a 1:3 ratio). No effect was found of treatment on daily milk, but LH decreased milk fat concentration and yield compared with HL (0.2 percentage units and 0.24kg, respectively). Daily dry matter and NDF intake and total-tract digestibility did not differ between treatments. The HL treatment reduced intake at the morning-conditioned meal after feeding and reduced intake before the evening feeding. A treatment by time of day interaction was found for fecal NDF and indigestible NDF concentration, blood urea nitrogen (BUN), plasma insulin, and fatty acid concentration, and body temperature. The CON and LH treatments increased the daily amplitude of fecal NDF by 1.0 and 1.1 percentage units compared with HL. Plasma insulin was higher in HL than CON at 0100 and 0400h, but lower at 1300 and

  14. The Presence and Anti-HIV-1 Function of Tenascin C in Breast Milk and Genital Fluids.

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    Robin G Mansour

    Full Text Available Tenascin-C (TNC is a newly identified innate HIV-1-neutralizing protein present in breast milk, yet its presence and potential HIV-inhibitory function in other mucosal fluids is unknown. In this study, we identified TNC as a component of semen and cervical fluid of HIV-1-infected and uninfected individuals, although it is present at a significantly lower concentration and frequency compared to that of colostrum and mature breast milk, potentially due to genital fluid protease degradation. However, TNC was able to neutralize HIV-1 after exposure to low pH, suggesting that TNC could be active at low pH in the vaginal compartment. As mucosal fluids are complex and contain a number of proteins known to interact with the HIV-1 envelope, we further studied the relationship between the concentration of TNC and neutralizing activity in breast milk. The amount of TNC correlated only weakly with the overall innate HIV-1-neutralizing activity of breast milk of uninfected women and negatively correlated with neutralizing activity in milk of HIV-1 infected women, indicating that the amount of TNC in mucosal fluids is not adequate to impede HIV-1 transmission. Moreover, the presence of polyclonal IgG from milk of HIV-1 infected women, but not other HIV-1 envelope-binding milk proteins or monoclonal antibodies, blocked the neutralizing activity of TNC. Finally, as exogenous administration of TNC would be necessary for it to mediate measurable HIV-1 neutralizing activity in mucosal compartments, we established that recombinantly produced TNC has neutralizing activity against transmitted/founder HIV-1 strains that mimic that of purified TNC. Thus, we conclude that endogenous TNC concentration in mucosal fluids is likely inadequate to block HIV-1 transmission to uninfected individuals.

  15. Influence of Lactobacillus plantarum on yogurt fermentation properties and subsequent changes during postfermentation storage.

    Science.gov (United States)

    Li, Changkun; Song, Jihong; Kwok, Lai-Yu; Wang, Jicheng; Dong, Yan; Yu, Haijing; Hou, Qiangchuan; Zhang, Heping; Chen, Yongfu

    2017-04-01

    This study aimed to evaluate the influence of 9 Lactobacillusplantarum with broad-spectrum antibacterial activity on fermented milk, including changes to the fermentation characteristics (pH, titration acidity, and viable counts), texture profile, relative content of volatile compounds, and sensory evaluation during 28-d storage at 4°C. First, L. plantarum IMAU80106, IMAU10216, and IMAU70095 were selected as candidates for further study because of their excellent coagulation and proteolytic activities. Subsequently, these L. plantarum strainswere supplemented to fermented milk produced by commercial yogurt starters (Streptococcus thermophilus and Lactobacillus delbrueckii ssp. bulgaricus) and a panel of parameters reflecting product quality was subsequently monitored during 28 d of postfermentation storage. The pH value and titration acidity of the fermented milk mildly fluctuated, whereas the L. plantarum viable counts remained stable along the storage period. Fourteen key volatile compounds were detected in the fermented milk by gas chromatography-mass spectrometry, and some flavor compounds were uniquely present in the L. plantarum-supplemented fermented milk (including 2,3-pentanedione, acetaldehyde, and acetate). No significant difference was shown in the sensory evaluation scores between samples with or without L. plantarum supplementation, but a gradual decrease was observed over storage in all samples. However, when L. plantarum was added, apparent shifts were observed in the overall quality of the fermented milk based on principal component analysis and multivariate ANOVA, particularly in the texture (adhesiveness) and volatile flavor compound profiles (acetaldehyde). Compared with L. plantarum IMAU80106 and IMAU10216, both the texture and volatile flavor profiles of IMAU70095 were closest to those of the control without adding the adjunct bacteria, suggesting that IMAU70095 might be the most suitable strain for further application in functional dairy

  16. Non-linear multivariable predictive control of an alcoholic fermentation process using functional link networks

    Directory of Open Access Journals (Sweden)

    Luiz Augusto da Cruz Meleiro

    2005-06-01

    Full Text Available In this work a MIMO non-linear predictive controller was developed for an extractive alcoholic fermentation process. The internal model of the controller was represented by two MISO Functional Link Networks (FLNs, identified using simulated data generated from a deterministic mathematical model whose kinetic parameters were determined experimentally. The FLN structure presents as advantages fast training and guaranteed convergence, since the estimation of the weights is a linear optimization problem. Besides, the elimination of non-significant weights generates parsimonious models, which allows for fast execution in an MPC-based algorithm. The proposed algorithm showed good potential in identification and control of non-linear processes.Neste trabalho um controlador preditivo não linear multivariável foi desenvolvido para um processo de fermentação alcoólica extrativa. O modelo interno do controlador foi representado por duas redes do tipo Functional Link (FLN, identificadas usando dados de simulação gerados a partir de um modelo validado experimentalmente. A estrutura FLN apresenta como vantagem o treinamento rápido e convergência garantida, já que a estimação dos seus pesos é um problema de otimização linear. Além disso, a eliminação de pesos não significativos gera modelos parsimoniosos, o que permite a rápida execução em algoritmos de controle preditivo baseado em modelo. Os resultados mostram que o algoritmo proposto tem grande potencial para identificação e controle de processos não lineares.

  17. Growth performance, liver and thyroid functions in buffalo calves reared on milk replacers supplemented with hydrogenated oils

    International Nuclear Information System (INIS)

    Abdelaal, A.E.; EL-Ashry, M.A.; Fekry, A.E.; Elwan, K.M.

    1991-01-01

    25 buffalo calves reared on natural milk (up to one week of age) were alloted to: A) controls: fed natural milk, and four experimental groups (B, C, D and E) constituting a 2 x 2 factorial design, where two brands (sultan and momtaz) and two levels (20% and 30% D M) of hydrogenated oils were added to skim milk-based replacers. Calf starter and hay were offered ad libitum with the liquid diets from the fourth week of age. Daily body gain and serum levels of : T 4 , T 3 , cholesterol, total proteins, albumin and the activities of transaminase (GOT and GPT) and alkaline phosphatase were determined at 3,6,9, and 12 weeks of age. The daily weight gain was significantly less in the groups receiving hydrogenated oils. However, feeding different brands and levels of hydrogenated oils added to skim milk caused significant decreases in the mean values of cholesterol, T 3 and T 4 and the T 4 /T 3 ratio. Addition of sultan oil to skim milk resulted in significant increases in serum levels of total proteins and globulins and significant decreases in A/G ratio, and both of GOT and alkaline phosphatase activities. The versed responses were noted in blood constituents and enzymatic activity when momtaz oil was added. The decrease in thyroid function and body weight gain is a clear observation shown in this study and needs further research

  18. Specificity and Effector Functions of Human RSV-Specific IgG from Bovine Milk.

    Directory of Open Access Journals (Sweden)

    Gerco den Hartog

    Full Text Available Respiratory syncytial virus (RSV infection is the second most important cause of death in the first year of life, and early RSV infections are associated with the development of asthma. Breastfeeding and serum IgG have been shown to protect against RSV infection. Yet, many infants depend on bovine milk-based nutrition, which at present lacks intact immunoglobulins.To investigate whether IgG purified from bovine milk (bIgG can modulate immune responses against human RSV.ELISAs were performed to analyse binding of bIgG to human respiratory pathogens. bIgG or hRSV was coated to plates to assess dose-dependent binding of bIgG to human Fcγ receptors (FcγR or bIgG-mediated binding of myeloid cells to hRSV respectively. S. Epidermidis and RSV were used to test bIgG-mediated binding and internalisation of pathogens by myeloid cells. Finally, the ability of bIgG to neutralise infection of HEp2 cells by hRSV was evaluated.bIgG recognised human RSV, influenza haemagglutinin and Haemophilus influenza. bIgG bound to FcγRII on neutrophils, monocytes and macrophages, but not to FcγRI and FcγRIII, and could bind simultaneously to hRSV and human FcγRII on neutrophils. In addition, human neutrophils and dendritic cells internalised pathogens that were opsonised with bIgG. Finally, bIgG could prevent infection of HEp2 cells by hRSV.The data presented here show that bIgG binds to hRSV and other human respiratory pathogens and induces effector functions through binding to human FcγRII on phagocytes. Thus bovine IgG may contribute to immune protection against RSV.

  19. Specificity and Effector Functions of Human RSV-Specific IgG from Bovine Milk.

    Science.gov (United States)

    den Hartog, Gerco; Jacobino, Shamir; Bont, Louis; Cox, Linda; Ulfman, Laurien H; Leusen, Jeanette H W; van Neerven, R J Joost

    2014-01-01

    Respiratory syncytial virus (RSV) infection is the second most important cause of death in the first year of life, and early RSV infections are associated with the development of asthma. Breastfeeding and serum IgG have been shown to protect against RSV infection. Yet, many infants depend on bovine milk-based nutrition, which at present lacks intact immunoglobulins. To investigate whether IgG purified from bovine milk (bIgG) can modulate immune responses against human RSV. ELISAs were performed to analyse binding of bIgG to human respiratory pathogens. bIgG or hRSV was coated to plates to assess dose-dependent binding of bIgG to human Fcγ receptors (FcγR) or bIgG-mediated binding of myeloid cells to hRSV respectively. S. Epidermidis and RSV were used to test bIgG-mediated binding and internalisation of pathogens by myeloid cells. Finally, the ability of bIgG to neutralise infection of HEp2 cells by hRSV was evaluated. bIgG recognised human RSV, influenza haemagglutinin and Haemophilus influenza. bIgG bound to FcγRII on neutrophils, monocytes and macrophages, but not to FcγRI and FcγRIII, and could bind simultaneously to hRSV and human FcγRII on neutrophils. In addition, human neutrophils and dendritic cells internalised pathogens that were opsonised with bIgG. Finally, bIgG could prevent infection of HEp2 cells by hRSV. The data presented here show that bIgG binds to hRSV and other human respiratory pathogens and induces effector functions through binding to human FcγRII on phagocytes. Thus bovine IgG may contribute to immune protection against RSV.

  20. Physicochemical Properties and Sensory Evaluation of Reduced Fat Fermented Functional Beef Sausage

    Directory of Open Access Journals (Sweden)

    Faleeha Hasan Hussein

    2017-04-01

    Full Text Available Background and Objective: Semi-dry fermented sausages were manufactured from beef meat in three types: without starter culture (control, inoculated with Lactobacillus casei and inoculated with Lactobacillus paracasei. Probiotic fermented sausages are safe and healthy meat products, which receive high commercial interest and growing market shares.Material and Methods: The physico–chemical characteristics (Protein, Moisture, Fat, Ash, Lactic acid value and pH, microbiological features (total aerobic, total mold and yeast andlactic acid bacteria count and sensory evaluation (color, flavor, texture and overall acceptability were analyzed after 0, 10, 20, 30, 40 and 45 days of refrigerated storage at 4°C.Results and Conclusion: There was a significant difference (p≤0.05 in moisture content, which decreased in all samples during the period of refrigerated storage. However, all other parameters such as protein, fat and ash increased. The lactic acid produced during the fermentation by lactic acid bacteria resulted in a decrease in the pH value of all samples, and improved sensory evaluation of the fermented sausage inoculated with Lactobacillus casei and Lactobacillus paracasei during the storage period. The best results were obtained in the fermented sausage inoculated with Lactobacillus paracasei in physico-chemical, microbial and sensory characteristics. Also we could preserve the product at 4°C for 45 days.Conflict of interest: The authors declare that there is no conflict of interest.

  1. Bacterial diversity of the Colombian fermented milk "Suero Costeño" assessed by culturing and high-throughput sequencing and DGGE analysis of 16S rRNA gene amplicons.

    Science.gov (United States)

    Motato, Karina Edith; Milani, Christian; Ventura, Marco; Valencia, Francia Elena; Ruas-Madiedo, Patricia; Delgado, Susana

    2017-12-01

    "Suero Costeño" (SC) is a traditional soured cream elaborated from raw milk in the Northern-Caribbean coast of Colombia. The natural microbiota that characterizes this popular Colombian fermented milk is unknown, although several culturing studies have previously been attempted. In this work, the microbiota associated with SC from three manufacturers in two regions, "Planeta Rica" (Córdoba) and "Caucasia" (Antioquia), was analysed by means of culturing methods in combination with high-throughput sequencing and DGGE analysis of 16S rRNA gene amplicons. The bacterial ecosystem of SC samples was revealed to be composed of lactic acid bacteria belonging to the Streptococcaceae and Lactobacillaceae families; the proportions and genera varying among manufacturers and region of elaboration. Members of the Lactobacillus acidophilus group, Lactocococcus lactis, Streptococcus infantarius and Streptococcus salivarius characterized this artisanal product. In comparison with culturing, the use of molecular in deep culture-independent techniques provides a more realistic picture of the overall bacterial communities residing in SC. Besides the descriptive purpose, these approaches will facilitate a rational strategy to follow (culture media and growing conditions) for the isolation of indigenous strains that allow standardization in the manufacture of SC. Copyright © 2017 Elsevier Ltd. All rights reserved.

  2. Mediterranean milk and milk products.

    Science.gov (United States)

    Hinrichs, Jörg

    2004-03-01

    Milk and dairy products are part of a healthy Mediterranean diet which, besides cow's milk, also consists of sheep's, goat's and buffalo's milk--alone or as a mixture---as raw material. The fat and protein composition of the milk of the various animal species differs only slightly, but in every case it has a high priority in human nutrition. The milk proteins are characterized by a high content of essential amino acids. Beyond that macromolecules,which have various biological functions, are available or may be formed by proteolysis in milk. Taking this into consideration, the technology of different well-known Italian and German cheese types is presented and the differences as well as correspondences regarding nutrition are discussed. Especially Ricotta and Mascarpone are discussed in detail. Ricotta represents a special feature as this cheese is traditionally made of whey and cream. Thus the highly valuable whey proteins which contain a higher amount of the amino acids lysine, methionine and cysteic acid in comparison to casein and, additionally, to soy protein, are made usable for human nutrition. Finally, it is pointed out on the basis of individual examples that technologies to enrich whey proteins in cheese are already available and in use. Thus, the flavor of low fat cheese is improved and the nutritional value is increased.

  3. Applying meta-pathway analyses through metagenomics to identify the functional properties of the major bacterial communities of a single spontaneous cocoa bean fermentation process sample.

    Science.gov (United States)

    Illeghems, Koen; Weckx, Stefan; De Vuyst, Luc

    2015-09-01

    A high-resolution functional metagenomic analysis of a representative single sample of a Brazilian spontaneous cocoa bean fermentation process was carried out to gain insight into its bacterial community functioning. By reconstruction of microbial meta-pathways based on metagenomic data, the current knowledge about the metabolic capabilities of bacterial members involved in the cocoa bean fermentation ecosystem was extended. Functional meta-pathway analysis revealed the distribution of the metabolic pathways between the bacterial members involved. The metabolic capabilities of the lactic acid bacteria present were most associated with the heterolactic fermentation and citrate assimilation pathways. The role of Enterobacteriaceae in the conversion of substrates was shown through the use of the mixed-acid fermentation and methylglyoxal detoxification pathways. Furthermore, several other potential functional roles for Enterobacteriaceae were indicated, such as pectinolysis and citrate assimilation. Concerning acetic acid bacteria, metabolic pathways were partially reconstructed, in particular those related to responses toward stress, explaining their metabolic activities during cocoa bean fermentation processes. Further, the in-depth metagenomic analysis unveiled functionalities involved in bacterial competitiveness, such as the occurrence of CRISPRs and potential bacteriocin production. Finally, comparative analysis of the metagenomic data with bacterial genomes of cocoa bean fermentation isolates revealed the applicability of the selected strains as functional starter cultures. Copyright © 2015 Elsevier Ltd. All rights reserved.

  4. TRADITIONAL FERMENTED FOODS OF LESOTHO

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    Tendekayi H. Gadaga

    2013-06-01

    Full Text Available This paper describes the traditional methods of preparing fermented foods and beverages of Lesotho. Information on the preparation methods was obtained through a combination of literature review and face to face interviews with respondents from Roma in Lesotho. An unstructured questionnaire was used to capture information on the processes, raw materials and utensils used. Four products; motoho (a fermented porridge, Sesotho (a sorghum based alcoholic beverage, hopose (sorghum fermented beer with added hops and mafi (spontaneously fermented milk, were found to be the main fermented foods prepared and consumed at household level in Lesotho. Motoho is a thin gruel, popular as refreshing beverage as well as a weaning food. Sesotho is sorghum based alcoholic beverage prepared for household consumption as well as for sale. It is consumed in the actively fermenting state. Mafi is the name given to spontaneously fermented milk with a thick consistency. Little research has been done on the technological aspects, including the microbiological and biochemical characteristics of fermented foods in Lesotho. Some of the traditional aspects of the preparation methods, such as use of earthenware pots, are being replaced, and modern equipment including plastic utensils are being used. There is need for further systematic studies on the microbiological and biochemical characteristics of these these products.

  5. Peptidomic analysis reveals proteolytic activity of kefir microorganisms on bovine milk proteins

    Science.gov (United States)

    Dallas, David C.; Citerne, Florine; Tian, Tian; Silva, Vitor L. M.; Kalanetra, Karen M.; Frese, Steven A.; Robinson, Randall C.; Mills, David A.; Barile, Daniela

    2015-01-01

    Scope The microorganisms that make up kefir grains are well known for lactose fermentation, but the extent to which they hydrolyze and consume milk proteins remains poorly understood. Peptidomics technologies were used to examine the proteolytic activity of kefir grains on bovine milk proteins. Methods and results Gel electrophoresis revealed substantial digestion of milk proteins by kefir grains, with mass spectrometric analysis showing the release of 609 protein fragments and alteration of the abundance of >1,500 peptides that derived from 27 milk proteins. Kefir contained 25 peptides identified from the literature as having biological activity, including those with antihypertensive, antimicrobial, immunomodulatory, opioid and anti-oxidative functions. 16S rRNA and shotgun metagenomic sequencing identified the principle taxa in the culture as Lactobacillus species. Conclusion The model kefir sample contained thousands of protein fragments released in part by kefir microorganisms and in part by native milk proteases. PMID:26616950

  6. Peptidomic analysis reveals proteolytic activity of kefir microorganisms on bovine milk proteins.

    Science.gov (United States)

    Dallas, David C; Citerne, Florine; Tian, Tian; Silva, Vitor L M; Kalanetra, Karen M; Frese, Steven A; Robinson, Randall C; Mills, David A; Barile, Daniela

    2016-04-15

    The microorganisms that make up kefir grains are well known for lactose fermentation, but the extent to which they hydrolyze and consume milk proteins remains poorly understood. Peptidomics technologies were used to examine the proteolytic activity of kefir grains on bovine milk proteins. Gel electrophoresis revealed substantial digestion of milk proteins by kefir grains, with mass spectrometric analysis showing the release of 609 protein fragments and alteration of the abundance of >1500 peptides that derived from 27 milk proteins. Kefir contained 25 peptides identified from the literature as having biological activity, including those with antihypertensive, antimicrobial, immunomodulatory, opioid and anti-oxidative functions. 16S rRNA and shotgun metagenomic sequencing identified the principle taxa in the culture as Lactobacillus species. The model kefir sample contained thousands of protein fragments released in part by kefir microorganisms and in part by native milk proteases. Copyright © 2015 Elsevier Ltd. All rights reserved.

  7. Colonic fermentation influences lower esophageal sphincter function in gastroesophageal reflux disease

    DEFF Research Database (Denmark)

    Piche, Thierry; des Varannes, Stanislas Bruley; Sacher-Huvelin, Sylvie

    2003-01-01

    BACKGROUND & AIMS: Colonic fermentation of carbohydrates is known to influence gastric and esophageal motility in healthy subjects. This study investigated the effects of colonic fermentation induced by oral administration of fructooligosaccharides (FOS) in patients with gastroesophageal reflux...... were monitored. RESULTS: Compared with placebo, FOS led to a significant increase in the number of transient lower esophageal sphincter relaxations (TLESRs) and reflux episodes, esophageal acid exposure, and the symptom score for GERD. The integrated plasma response of GLP-1 was significantly higher...... after FOS than placebo. CONCLUSIONS: Colonic fermentation of indigestible carbohydrates increases the rate of TLESRs, the number of acid reflux episodes, and the symptoms of GERD. Although different mechanisms are likely to be involved, excess release of GLP-1 may account, at least in part...

  8. Novel concepts on functional foods and nutrigenomics in healthy aging and chronic diseases: a review of fermented papaya preparation research progress

    Directory of Open Access Journals (Sweden)

    Francesco Marotta

    2012-05-01

    Full Text Available AbstractFunctional foods are an emerging research field corresponding with genomical, epidemiological and clinical studies integrated with the food industry in accordance with the consumer demands. Consequently, the features of the functional foods are being discussed by various researchers and related institutions, and a common view has been pointed out about the availability and the nature of the components of functional foods. Recently, the outcomes of functional foods are being assessed by the help of all the available scientific tools. Genomic medicine is one of the most promising areas of research to reveal the benefits of functional foods and the bioactive ingredients. Nutrigenomics aims at studying the genetic and epigenetic interactions with a nutrient or the functional component in order to lead to a phenotype change and therefore to the cell metabolism, differentiation or even apoptosis. Papaya and its fermentation product arespecific products derived from the technologically advanced and controlled environmentalfriendly bio-fermentation process. Functional Foods in Health and Disease 2012, 2(5:120-136 It has been well known for a long time that the natural anti-oxidant properties of papaya, mainly depending on vitamins A and C in addition to certain amino acids, were consistent both in the fruit and derived from the papain enzyme which is no longer present in the fermented product. In this article, functional foods in genomic medicine are discussed in review of the fermented papaya preparation research progress. Clinical evidences about fermented papaya as a functional food are reported as supported by various research protocols and experimental models. The benefits of fermented papaya preparation are also discussed in nutrigenomic basis and it is reported to have an important antioxidant and transcriptomic potential which deserves further investigation. As a conclusion, fermented papaya preparation represents a Functional Food

  9. The role of milk proteins in the structure formation of dairy products

    Directory of Open Access Journals (Sweden)

    Olga Rybak

    2015-04-01

    Full Text Available Introduction. The structure of dairy products is a complex of proteins, fat, minerals and water that determines the texture and sensory properties of the product. Material and methods. The fermented milks (using the example of yogurt, cheese, ice cream, aerated milk and frozen fruit desserts have been researched. Scientific articles, published during 2000 and 2014 years, as well as theses and monographs of dairy science have been analysed too. Methodology of the investigation is based upon the use of the methods of analysis, comparison and synthesis. Results and discussion. The scientific understanding of the milk proteins’ role in the structure formation of dairy product has been summarized. Negligible changes of structure as a result of compositional or technological changes can lead to shifts in the stability, texture and rheology of products, which are closely related to each other. The allowance of these properties has significant influence on the manufacturing. Acid coagulation is a major functional property of milk proteins, which used in the structure formation of cheese and fermented dairy products. However, the form and properties of milk curd depend on the heat treatment of milk before fermentation. Milk proteins exhibit other functional properties (emulsification and partial coalescence of fat globules, aeration and foam stability during a churning, viscosity increasing of external phase in the development of structure in the ice cream, aerated milk and frozen fruit desserts. Conclusions. It is expedient to use results into a further study of the structure formation mechanism of dairy products and the development of recommendations in order to an efficient production.

  10. The role of milk proteins in the structure formation of dairy products

    Directory of Open Access Journals (Sweden)

    Olga Rybak

    2014-09-01

    Full Text Available Introduction. The structure of dairy products is a complex of proteins, fat, minerals and water that determines the texture and sensory properties of the product. Material and methods. The fermented milks (using the example of yogurt, cheese, ice cream, aerated milk and frozen fruit desserts have been researched. Scientific articles, published during 2000 and 2014 years, as well as theses and monographs of dairy science have been analysed too. Methodology of the investigation is based upon the use of the methods of analysis, comparison and synthesis. Results and discussion. The scientific understanding of the milk proteins’ role in the structure formation of dairy product has been summarized. Negligible changes of structure as a result of compositional or technological changes can lead to shifts in the stability, texture and rheology of products, which are closely related to each other. The allowance of these properties has significant influence on the manufacturing. Acid coagulation is a major functional property of milk proteins, which used in the structure formation of cheese and fermented dairy products. However, the form and properties of milk curd depend on the heat treatment of milk before fermentation. Milk proteins exhibit other functional properties (emulsification and partial coalescence of fat globules, aeration and foam stability during a churning, viscosity increasing of external phase in the development of structure in the ice cream, aerated milk and frozen fruit desserts. Conclusions. It is expedient to use results into a further study of the structure formation mechanism of dairy products and the development of recommendations in order to an efficient production.

  11. The role of milk proteins in the structure formation of dairy products

    Directory of Open Access Journals (Sweden)

    O. Rybak

    2015-05-01

    Full Text Available Introduction. The structure of dairy products is a complex of proteins, fat, minerals and water that determines the texture and sensory properties of the product. Material and methods. The fermented milks (using the example of yogurt, cheese, ice cream, aerated milk and frozen fruit desserts have been researched. Scientific articles, published during 2000 and 2014 years, as well as theses and monographs of dairy science have been analysed too. Methodology of the investigation is based upon the use of the methods of analysis, comparison and synthesis. Results and discussion. The scientific understanding of the milk proteins’ role in the structure formation of dairy product has been summarized. Negligible changes of structure as a result of compositional or technological changes can lead to shifts in the stability, texture and rheology of products, which are closely related to each other. The allowance of these properties has significant influence on the manufacturing. Acid coagulation is a major functional property of milk proteins, which used in the structure formation of cheese and fermented dairy products. However, the form and properties of milk curd depend on the heat treatment of milk before fermentation. Milk proteins exhibit other functional properties (emulsification and partial coalescence o f fatglobules, aeration and foam stability during a churning, viscosity increasing of external phase in the development of structure in the ice cream, aerated milk and frozen fruit desserts. Conclusions.It is expedient to use results into a further study of the structure formation mechanism of dairy products and the development of recommendations in order to an efficient production.

  12. Bacterial xylose isomerases from the mammal gut Bacteroidetes cluster function in Saccharomyces cerevisiae for effective xylose fermentation.

    Science.gov (United States)

    Peng, Bingyin; Huang, Shuangcheng; Liu, Tingting; Geng, Anli

    2015-05-17

    Xylose isomerase (XI) catalyzes the conversion of xylose to xylulose, which is the key step for anaerobic ethanolic fermentation of xylose. Very few bacterial XIs can function actively in Saccharomyces cerevisiae. Here, we illustrate a group of XIs that would function for xylose fermentation in S. cerevisiae through phylogenetic analysis, recombinant yeast strain construction, and xylose fermentation. Phylogenetic analysis of deposited XI sequences showed that XI evolutionary relationship was highly consistent with the bacterial taxonomic orders and quite a few functional XIs in S. cerevisiae were clustered with XIs from mammal gut Bacteroidetes group. An XI from Bacteroides valgutus in this cluster was actively expressed in S. cerevisiae with an activity comparable to the fungal XI from Piromyces sp. Two XI genes were isolated from the environmental metagenome and they were clustered with XIs from environmental Bacteroidetes group. These two XIs could not be expressed in yeast with activity. With the XI from B. valgutus expressed in S. cerevisiae, background yeast strains were optimized by pentose metabolizing pathway enhancement and adaptive evolution in xylose medium. Afterwards, more XIs from the mammal gut Bacteroidetes group, including those from B. vulgatus, Tannerella sp. 6_1_58FAA_CT1, Paraprevotella xylaniphila and Alistipes sp. HGB5, were individually transformed into S. cerevisiae. The known functional XI from Orpinomyces sp. ukk1, a mammal gut fungus, was used as the control. All the resulting recombinant yeast strains were able to ferment xylose. The respiration-deficient strains harboring B. vulgatus and Alistipes sp. HGB5 XI genes respectively obtained specific xylose consumption rate of 0.662 and 0.704 g xylose gcdw(-1) h(-1), and ethanol specific productivity of 0.277 and 0.283 g ethanol gcdw(-1) h(-1), much comparable to those obtained by the control strain carrying Orpinomyces sp. ukk1 XI gene. This study demonstrated that XIs clustered in the

  13. Comparative genome analysis of the candidate functional starter culture strains Lactobacillus fermentum 222 and Lactobacillus plantarum 80 for controlled cocoa bean fermentation processes.

    Science.gov (United States)

    Illeghems, Koen; De Vuyst, Luc; Weckx, Stefan

    2015-10-12

    Lactobacillus fermentum 222 and Lactobacillus plantarum 80, isolates from a spontaneous Ghanaian cocoa bean fermentation process, proved to be interesting functional starter culture strains for cocoa bean fermentations. Lactobacillus fermentum 222 is a thermotolerant strain, able to dominate the fermentation process, thereby converting citrate and producing mannitol. Lactobacillus plantarum 80 is an acid-tolerant and facultative heterofermentative strain that is competitive during cocoa bean fermentation processes. In this study, whole-genome sequencing and comparative genome analysis was used to investigate the mechanisms of these strains to dominate the cocoa bean fermentation process. Through functional annotation and analysis of the high-coverage contigs obtained through 454 pyrosequencing, plantaricin production was predicted for L. plantarum 80. For L. fermentum 222, genes encoding a complete arginine deiminase pathway were attributed. Further, in-depth functional analysis revealed the capacities of these strains associated with carbohydrate and amino acid metabolism, such as the ability to use alternative external electron acceptors, the presence of an extended pyruvate metabolism, and the occurrence of several amino acid conversion pathways. A comparative genome sequence analysis using publicly available genome sequences of strains of the species L. plantarum and L. fermentum revealed unique features of both strains studied. Indeed, L. fermentum 222 possessed genes encoding additional citrate transporters and enzymes involved in amino acid conversions, whereas L. plantarum 80 is the only member of this species that harboured a gene cluster involved in uptake and consumption of fructose and/or sorbose. In-depth genome sequence analysis of the candidate functional starter culture strains L. fermentum 222 and L. plantarum 80 revealed their metabolic capacities, niche adaptations and functionalities that enable them to dominate the cocoa bean fermentation

  14. Secretory expression of functional barley limit dextrinase by Pichia pastoris using high cell-density fermentation

    DEFF Research Database (Denmark)

    Vester-Christensen, Malene Bech; Abou Hachem, Maher; Næsted, Henrik

    2010-01-01

    biosynthesis by trimming of intermediate branched alpha-glucan structures. Highly active barley LD is obtained by secretory expression during high cell-density fermentation of Pichia pastoris. The LD encoding gene fragment without signal peptide was subcloned in-frame with the Saccharomyces cerevisiae alpha...

  15. Functional Characterization of Individual- and Mixed-Burgundian Saccharomyces cerevisiae Isolates for Fermentation of Pinot Noir

    Directory of Open Access Journals (Sweden)

    Emily Terrell

    2015-03-01

    Full Text Available Pinot noir has traditionally been fermented by native flora of multiple yeasts producing a complex combination of aromas and flavors. With the use of industrial dry yeasts, winemakers gained enological reliability and consistency in their wines, but lost diversity and complexity. This research evaluated the use of co-culturing yeasts to fulfill this dual role. Fermentations of Burgundian Saccharomyces cerevisiae isolates and their mixtures were evaluated for their enological characteristics and production of volatile compounds, at 22 °C and 27 °C. The novel isolates were genetically unique and enologically equivalent to the industrial strains. Analysis of variance and principal component analysis of 25 headspace volatiles revealed differences among the yeasts and between the fermentation temperatures. Wines from the mixed-Burgundian isolates were most similar to one another and could be differentiated from the industrial strains at both 22 °C and 27 °C. Mixed-Burgundian wines at both temperatures had higher concentrations of ethyl esters and acetate esters, compared to the industrial strains which had higher concentrations of higher alcohols at 27 °C and higher concentration of other ethyl esters at 22 °C. Given the unique profiles of the co-cultured wines, this research offers winemakers a strategy for producing wines with unique and more complex characters without the risk of spontaneous fermentations.

  16. Milk Allergy

    Science.gov (United States)

    ... contain blood Abdominal cramps Runny nose Watery eyes Colic, in babies Milk allergy or milk intolerance? A ... fat milk, skim milk, buttermilk Butter Yogurt Ice cream, gelato Cheese and anything that contains cheese Half- ...

  17. Synbiotic functional drink from Jerusalem artichoke juice fermented by probiotic Lactobacillus plantarum PCS26.

    Science.gov (United States)

    Dimitrovski, Darko; Velickova, Elena; Dimitrovska, Maja; Langerholc, Tomaz; Winkelhausen, Eleonora

    2016-01-01

    A probiotic strain Lactobacillus plantarum PCS26 was used to ferment Jerusalem artichoke juice. Growth kinetics of the bacterial strain was followed during juice fermentation both in flask and in laboratory fermentor. Jerusalem artichoke showed to be an excellent source of nutrients for L. plantarum PCS26 growth. The culture grew very well reaching more than 10(10) cfu/ml in just 12 h. The pH changed from the initial 6.5 to 4.6 at the end of fermentation. The culture hydrolyzed fructooligosaccharides present in the Jerusalem artichoke juice, yielding fructose which was presumably consumed along with the malic acid as energy and carbon source. Lactic acid was the main metabolite produced in concentration of 4.6 g/L. Acetic and succinic acid were also identified. Sensory evaluation of the fermented Jerusalem artichoke juice and its mixtures with blueberry juice showed that the 50/50 % v/v mixture would be very well accepted by the consumers. Above 80 % of the panelists would buy this drink, and over 60 % were willing to pay more for it. Culture survivability in the fermented juices during storage at 4-7 °C was assayed by the Weibullian model. The product shelf-life was extended from 19.70 ± 0.50 days of pure Jerusalem artichoke juice to 35.7 ± 6.4 days of the mixture containing 30 % blueberry juice.

  18. Functional Profile Evaluation of Lactobacillus fermentum TCUESC01: A New Potential Probiotic Strain Isolated during Cocoa Fermentation

    Directory of Open Access Journals (Sweden)

    Tauá Alves Melo

    2017-01-01

    Full Text Available The use of intestinal probiotic bacteria is very common in the food industry and has been the focus of the majority of research in this field. Yet in recent years, research on extraintestinal microorganisms has greatly increased due to their well-known potential as probiotics. Thus, we studied a strain of Lactobacillus fermentum (TCUESC01 extracted from fermenting cocoa. First, we examined the impact of pH on the growth of this strain and studied its survival under conditions similar to those of the human gastrointestinal tract. L. fermentum TCUESC01 demonstrated resistance to conditions mimicking the human stomach and intestines and grew well between pH 5 and pH 7. Next, we subjected L. fermentum TCUESC01 to storage at 4°C in a milk solution and found that it survived well for 28 days. Lastly, we measured the susceptibility of this strain to numerous antibiotics and its tendency to autoaggregate. L. fermentum TCUESC01 showed significant autoaggregation, as well as susceptibility to the majority of antibiotics tested. Overall, our findings support the potential use of this extraintestinal bacterium as a dietary probiotic.

  19. Cow’s Milk and Immune Function in the Respiratory Tract: Potential Mechanisms

    OpenAIRE

    Olaf Perdijk; Marloes van Splunter; Huub F. J. Savelkoul; Sylvia Brugman; R. J. Joost van Neerven; R. J. Joost van Neerven

    2018-01-01

    During the last decades, the world has witnessed a dramatic increase in allergy prevalence. Epidemiological evidence shows that growing up on a farm is a protective factor, which is partly explained by the consumption of raw cow’s milk. Indeed, recent studies show inverse associations between raw cow’s milk consumption in early life and asthma, hay fever, and rhinitis. A similar association of raw cow’s milk consumption with respiratory tract infections is recently found. In line with these f...

  20. Pyrosequencing Analysis of the Microbial Diversity of Airag, Khoormog and Tarag, Traditional Fermented Dairy Products of Mongolia

    OpenAIRE

    OKI, Kaihei; DUGERSUREN, Jamyan; DEMBEREL, Shirchin; WATANABE, Koichi

    2014-01-01

    Here, we used pyrosequencing to obtain a detailed analysis of the microbial diversities of traditional fermented dairy products of Mongolia. From 22 Airag (fermented mare’s milk), 5 Khoormog (fermented camel’s milk) and 26 Tarag (fermented milk of cows, goats and yaks) samples collected in the Mongolian provinces of Arhangai, Bulgan, Dundgobi, Tov, Uburhangai and Umnugobi, we obtained a total of 81 operational taxonomic units, which were assigned to 15 families, 21 genera and 41 species in 3 ...

  1. Milk phospholipids: Organic milk and milk rich in conjugated linoleic acid compared with conventional milk.

    Science.gov (United States)

    Ferreiro, T; Gayoso, L; Rodríguez-Otero, J L

    2015-01-01

    The objective of this study was to compare the phospholipid content of conventional milk with that of organic milk and milk rich in conjugated linoleic acid (CLA). The membrane enclosing the fat globules of milk is composed, in part, of phospholipids, which have properties of interest for the development of so-called functional foods and technologically novel ingredients. They include phosphatidylethanolamine (PE), phosphatidylinositol (PI), phosphatidylcholine (PC), phosphatidylserine (PS), and the sphingophospholipid sphingomyelin (SM). Milk from organically managed cows contains higher levels of vitamins, antioxidants, and unsaturated fatty acids than conventionally produced milk, but we know of no study with analogous comparisons of major phospholipid contents. In addition, the use of polyunsaturated-lipid-rich feed supplement (extruded linseed) has been reported to increase the phospholipid content of milk. Because supplementation with linseed and increased unsaturated fatty acid content are the main dietary modifications used for production of CLA-rich milk, we investigated whether these modifications would lead to this milk having higher phospholipid content. We used HPLC with evaporative light scattering detection to determine PE, PI, PC, PS, and SM contents in 16 samples of organic milk and 8 samples of CLA-rich milk, in each case together with matching reference samples of conventionally produced milk taken on the same days and in the same geographical areas as the organic and CLA-rich samples. Compared with conventional milk and milk fat, organic milk and milk fat had significantly higher levels of all the phospholipids studied. This is attributable to the differences between the 2 systems of milk production, among which the most influential are probably differences in diet and physical exercise. The CLA-rich milk fat had significantly higher levels of PI, PS, and PC than conventional milk fat, which is also attributed to dietary differences: rations for

  2. Functioned silver nanoparticle loaded activated carbon for the recovery of bioactive molecule from bacterial fermenter for its bactericidal activity

    Science.gov (United States)

    Arivizhivendhan, Villalan; Mahesh, Mannacharaju; Boopathy, Ramasamy; Karthikeyan, Sekar; Mary, Rathanasamy Regina; Sekaran, Ganesan

    2018-01-01

    A novel continuous production and extraction of bacterial bioactive prodigiosin (PG) from fermented using silver nanoparticle impregnated functioned activated carbon composite is proposed for cost-effective and ecofriendly microbial technique. Hence, in this investigation silver nanoparticle was impregnated onto functioned activated carbon ([AC]F) as a support matrix and to enable the separation of PG conjugated silver nanoparticle from the fermented medium. A laboratory scale experiment was carried out to evaluate the continuous production and recovery of PG using [AC@Ag]F. Ag nanoparticle impregnated [AC]F ([AC@Ag]F) characterized by FT-IR, XRD, TGA, DSC and SEM. Instrumental analyses confirmed that Ag nanoparticles significantly impregnated on AC through the functionalization of AC with diethanolamine and it enhances the binding capacity between AC and Ag. The various process parameters, such as contact time, pH, and mass of [AC@Ag]F, were statistically optimized for the recovery of PG using Response Surface Methodology (RSM). The maximum extraction of PG in [AC@Ag]F was found to be 16.2 ± 0.2 mg g-1, its twofold higher than [AC]F. Further, PG conjugated [AC@Ag]F and ([AC@Ag]F-PG) were checked for the growth inhibition of gram negative and gram positive bacteria without formation of biofilm upto 96 h. Hence, the developed matrix could be eco-friendly, viable and lower energy consumption step for separation of the bacterial bioactive PG from fermented broth. In additionally, [AC@Ag]F-PG was used as an antifouling matrix without formation of biofilm.

  3. Proteomic and functional analyses reveal MAPK1 regulates milk protein synthesis.

    Science.gov (United States)

    Lu, Li-Min; Li, Qing-Zhang; Huang, Jian-Guo; Gao, Xue-Jun

    2012-12-27

    L-Lysine (L-Lys) is an essential amino acid that plays fundamental roles in protein synthesis. Many nuclear phosphorylated proteins such as Stat5 and mTOR regulate milk protein synthesis. However, the details of milk protein synthesis control at the transcript and translational levels are not well known. In this current study, a two-dimensional gel electrophoresis (2-DE)/MS-based proteomic technology was used to identify phosphoproteins responsible for milk protein synthesis in dairy cow mammary epithelial cells (DCMECs). The effect of L-Lys on DCMECs was analyzed by CASY technology and reversed phase high performance liquid chromatography (RP-HPLC). The results showed that cell proliferation ability and β-casein expression were enhanced in DCMECs treated with L-Lys. By phosphoproteomics analysis, six proteins, including MAPK1, were identified up-expressed in DCMECs treated with 1.2 mM L-Lys for 24 h, and were verified by quantitative real-time PCR (qRT-PCR) and western blot. Overexpression and siRNA inhibition of MAPK1 experiments showed that MAPK1 upregulated milk protein synthesis through Stat5 and mTOR pathway. These findings that MAPK1 involves in regulation of milk synthesis shed new insights for understanding the mechanisms of milk protein synthesis.

  4. CHARACTERIZATION AND ANALYSIS KOMBUCHA TEA ANTIOXIDANT ACTIVITY BASED ON LONG FERMENTATION AS A BEVERAGE FUNCTIONAL

    OpenAIRE

    Puspitasari, Yenny; Nurikasari, Maulina; Siwi, Retno Palupi Yoni

    2017-01-01

    Bacground: Kombucha is a symbiosis between bacteria (Acetobacter) and yeast (Saccharomyces), in English abbreviated SCOBY (Symbiotic Culture of Bacteria and Yeast). SCOBY in this research will be fermented using green tea media, to make kombucha tea product. Kombucha tea content is very beneficial for health, such as vitamin B1 (thiamine), vitamin B2 (riboflavin), vitamin B3 (niacin), vitamin B12 (cyanocobalamin), vitamin C, acetic acid, amino acids, glucoronic acid, lactic acid and antiocasi...

  5. Milk and Blood Cortisol and T3 Hormones Content and Milk Composition in Buffaloes as a Function of Lactating Number and Ambient Temperature

    International Nuclear Information System (INIS)

    Habeeb Alsaied, A.M.; Ibahim, M.KH.

    1998-01-01

    The effect of lactating number and ambient temperature on T 3 and cortisol levels in each of milk and blood and milk composition of lactating Water buffaloes was the objective of this study. The experiment was carried out on 72 animals including two periods through 1994. The first was carried out on 36 animals in February where the average of ambient temperature was 17.5 degree, while the second was conducted on another 36 animals in July where the average of ambient temperature was 37.1 degree . In both two periods, the animals were classified according to lactating number into 6 equal groups from the 1st to 6 th lactation number. The data showed that milk yield and T 3 , either in milk or in blood and milk fat, protein and lactose were significantly lower in July than in February. Whereas the opposite was true with cortisol level either in milk or in blood. Concerning the effect of lactation number, it was observed that milk and blood T 3 , milk and blood cortisol and milk fat, protein and lactose were affected significantly due to lactation number

  6. A study of the process of two staged anaerobic fermentation as a possible method for purifying sewage

    Energy Technology Data Exchange (ETDEWEB)

    Inoue, Y; Kouama, K; Matsuo, T

    1983-01-01

    Great attention has recently been given to the study of the processes of anaerobic fermentation, which may become alternatives to the existing methods for purifying waste waters which use aerobic microorganisms. A series of experimentswere conducted with the use of an artificially prepared liquid (fermented milk and starch) which imitates the waste to be purified, in order to explain the capabilities of the process of two staged anaerobic fermentation (DAS) as a method for purifying waste waters. The industrial system of the process includes: a fermentation vat for acetic fermentation with recirculation of the sediment, a primary settler, a fermentation tank for methane fermentation and a secondary settler. The process was conducted at a loading speed (based on Carbon) from 0.15 to 0.4 kilograms per cubic meter per day at a temperature of 38C. The degree of conversion of the fermented organic substances into volatile organic acids was not a function of the loading speed and was 54 to 57 percent in the acetic fermentation tank, where 95 to 97 percent of the organic material was broken down with the production of methane and carbon dioxide.

  7. Effects of breed and feeding system on milk production, body weight, body condition score, reproductive performance, and postpartum ovarian function.

    Science.gov (United States)

    Walsh, S; Buckley, F; Pierce, K; Byrne, N; Patton, J; Dillon, P

    2008-11-01

    The objective of this study was to investigate the potential differences among Holstein-Friesian (HF), Montbéliarde (MB), Normande (NM), Norwegian Red (NRF), Montbéliarde x Holstein-Friesian (MBX), and Normande x Holstein-Friesian (NMX) across 2 seasonal grass-based systems of milk production. The effects of breed and feeding system on milk production, body weight, body condition score, fertility performance, hormone parameters, ovarian function, and survival were determined by using mixed model methodology, generalized linear models, and survival analysis. The 5-yr study comprised up to 749 lactations on 309 cows in one research herd. The HF produced the greatest yield of solids-corrected milk, the MB and NM produced the least yields, and NRF, MBX, and NMX were intermediate. The NRF had the lowest body weight throughout lactation, the NM had the highest, and the other breeds were intermediate. Body condition score was greatest for MB and NM, least for HF, and intermediate for NRF, MBX, and NMX. The HF had a lower submission rate and overall pregnancy rate compared with the NRF. The NRF survived the longest in the herd, the HF survived the shortest, and the NM, MB, MBX, and NMX were intermediate. Breed of dairy cow had no effect on selected milk progesterone parameters from 5 d postpartum until 26 d after first artificial insemination. Breed of dairy cow did not influence insulin and insulin-like growth factor-1 around parturition or at the start of the breeding season. Animals offered a high-concentrate diet had greater milk yield, but they did not have improved reproductive performance. Differences observed between the different breeds in this study are a likely consequence of the past selection criteria for the respective breeds.

  8. Pleiotropic functions of the yeast Greatwall-family protein kinase Rim15p: a novel target for the control of alcoholic fermentation.

    Science.gov (United States)

    Watanabe, Daisuke; Takagi, Hiroshi

    2017-06-01

    Rim15p, a Greatwall-family protein kinase in yeast Saccharomyces cerevisiae, is required for cellular nutrient responses, such as the entry into quiescence and the induction of meiosis and sporulation. In higher eukaryotes, the orthologous gene products are commonly involved in the cell cycle G 2 /M transition. How are these pleiotropic functions generated from a single family of protein kinases? Recent advances in both research fields have identified the conserved Greatwall-mediated signaling pathway and a variety of downstream target molecules. In addition, our studies of S. cerevisiae sake yeast strains revealed that Rim15p also plays a significant role in the control of alcoholic fermentation. Despite an extensive history of research on glycolysis and alcoholic fermentation, there has been no critical clue to artificial modification of fermentation performance of yeast cells. Our finding of an in vivo metabolic regulatory mechanism is expected to provide a major breakthrough in yeast breeding technologies for fermentation applications.

  9. Scientific Opinion on the substantiation of a health claim related to fat-free yogurts and fermented milks with live yogurt cultures complying with the specifications “fat free”, “low in sugars”, “high protein”, “source of calcium” and “source of vitamin

    DEFF Research Database (Denmark)

    Tetens, Inge

    2015-01-01

    substantiation of a health claim related to fat-free yogurts and fermented milks with live yogurt cultures complying with the specifications “fat free”, “low in sugars”, “high protein”, “source of calcium” and “source of vitamin D” for nutrition claims and maintenance of lean body mass in the context...... of an energy-restricted diet. The Panel considers that the food that is the subject of the claim, fat-free yogurts and fermented milks complying with the specifications “fat free”, “low in sugars”, “high protein”, “source of calcium” and “source of vitamin D” for nutrition claims, is sufficiently characterised...... and effect relationship has not been established between the consumption of fat-free yogurts and fermented milks with live yogurt cultures complying with the specifications “fat free”, “low in sugars”, “high protein”, “source of calcium” and “source of vitamin D” for nutrition claims and maintenance of lean...

  10. Scientific Opinion on the substantiation of a health claim related to fat-free yogurts and fermented milks complying with the specifications “fat free”, “low in sugars”, “high protein”, “source of calcium” and “source of vitamin D” for nutrition claims

    DEFF Research Database (Denmark)

    Tetens, Inge

    2015-01-01

    substantiation of a health claim related to fat-free yogurts and fermented milks complying with the specifications “fat free”, “low in sugars”, “high protein”, “source of calcium” and “source of vitamin D” for nutrition claims and reduction of body and visceral fat while maintaining lean body mass in the context...... of an energy-restricted diet. The food that is the subject of the claim is fat-free yogurts and fermented milks complying with the specifications “fat free”, “low in sugars”, “high protein”, “source of calcium” and “source of vitamin D” for nutrition claims. The Panel considers that fat-free yogurts......-free yogurts and fermented milks complying with the specifications “fat free”, “low in sugars”, “high protein”, “source of calcium” and “source of vitamin D” for nutrition claims and reduction of body and visceral fat mass while maintaining lean body mass in the context of an energy-restricted diet....

  11. Study on furundu, a traditional Sudanese fermented roselle (Hibiscus sabdariffa L.) seed: effect on in vitro protein digestibility, chemical composition, and functional properties of the total proteins.

    Science.gov (United States)

    Yagoub, Abu El-Gasim A; Mohamed, Babiker E; Ahmed, Abdel Halim R; El Tinay, Abdullahi H

    2004-10-06

    Furundu, a meat substitute, is traditionally prepared by cooking the karkade (Hibiscus sabdariffa L.) seed and then fermenting it for 9 days. Physicochemical and functional properties of raw and cooked seed and of furundu ferments were analyzed. Furundu preparation resulted in significant changes in karkade seed major nutrients. Total polyphenols and phytic acid were also reduced. The increase in total acidity and fat acidity coupled with a decrease in pH indicates microbial hydrolysis of the major nutrients; proteins, carbohydrates, and fats. In vitro digestibility of the seed proteins reached the maximum value (82.7%) at the sixth day of fermentation, but thereafter it significantly decreased. The effect of furundu preparation on N solubility profiles and functional properties, such as emulsification and foaming properties and other related parameters, is investigated in water and in 1 M NaCl extracts from defatted flour samples. The results show that cooking followed by fermentation affects proteins solubility in water and 1 M NaCl. The foaming capacity (FC) from the flour of raw seed decreased as a result of cooking. Fermentation for 9 days significantly increased the FC of the cooked seed, restoring the inherent value. Foam from fermented samples collapsed more rapidly during a period of 120 min as compared to the foam from raw and cooked karkade seeds; stability in 1 M NaCl was lower as compared to those in water. In water, the emulsion stability (ES) from the fermented samples was significantly higher than that of the raw seed flour. Addition of 1 M NaCl significantly decreased the ES of the fermented samples.

  12. Microbiological Research on the Traditional Alcoholic Fermented Milk“Airag”in Mongolia

    OpenAIRE

    宮本, 拓

    2015-01-01

     Airag, a traditional fermented milk well loved by Mongolians, has been drunk habitually sinceancient times as a unique drink. It is produced from cow, mare and camel milk by a traditional method using indigenous starter cultures containing lactic acid bacteria, yeasts and other fermentative microorganisms. Spontaneously fermented milk products have for centuries been consumed for their therapeutic value in promoting health and well-being, especially among the pastoral communities in Mongolia...

  13. Nutrient Fortification of Human Donor Milk Affects Intestinal Function and Protein Metabolism in Preterm Pigs

    DEFF Research Database (Denmark)

    Sun, Jing; Li, Yanqi; Nguyen, Duc Ninh

    2018-01-01

    (BC) may be an alternative nutrient fortifier, considering its high content of protein and milk bioactive factors. Objective: We investigated whether BC was superior to an FF product based on processed bovine milk and vegetable oil to fortify donor human milk (DHM) for preterm pigs, used as a model......) and DHM with or without FF or BC fortification (+4.6 g protein ⋅ kg-1 ⋅ d-1). Results: DPM-fed pigs showed higher growth (10-fold), protein synthesis (+15-30%), villus heights, lactase and peptidase activities (+30%), and reduced intestinal cytokines (-50%) relative to DHM pigs (all P ....05). Fortification increased protein synthesis (+20-30%), but with higher weight gain and lower urea and cortisol concentrations for DHM+BC compared with DHM+FF pigs (2- to 3-fold differences, all P ≤ 0.06). DHM+FF pigs showed more diarrhea and reduced lactase and peptidase activities, hexose uptake, and villus...

  14. Identification and functional properties of dominant lactic acid bacteria isolated from Kahudi, a traditional rapeseed fermented food product of Assam, India

    Directory of Open Access Journals (Sweden)

    Gunajit Goswami

    2017-09-01

    Full Text Available Kahudi or Pani tenga is a very unique fermented mustard product of Assam that is prepared by mixing coarsely ground mustard with extracts of acidic Garcinia pedunculata (Thekera or tamarind. Kahudi is produced through a spontaneous and uncontrolled solid state fermentation and very little scientific effort has been directed to understand its microflora and their functional properties. In this paper, we report the microbial flora and their dynamics during Kahudi fermentation with special emphasis on lactic acid bacteria (LAB. LAB were found to be dominant (8 log CFU/g over other microbial flora (4 log CFU/g during the fermentation process leading to Kahudi formation. The microbial load in Kahudi did not include any mycelial molds or pathogenic enteric bacteria. Combination of phenotypic parameters, biochemical tests, and 16S rDNA gene sequencing revealed the dominant group of LAB as Enterococcus durans, Lactobacillus plantarum, Lactobacillus fermentum, and Lactobacillus casei. The sugar fermentation and enzyme profile analysis revealed the ability of the microbial consortia to metabolize an array of indigestible sugars including D-mannose, mannitol, sorbitol, methyl-α-D-mannopyranoside, methyl-α-D-glucopyranoside, N-acetylglucosamine, amygdalin, and arbutin. Although the isolates showed good acid phosphatase activity they had weak extracellular phytase activity. This is the first report on the microbial dynamics and involvement of LAB during Kahudi fermentation.

  15. The Influence of Brewer’s Yeast Autolysate and Lactic Acid Bacteria on the Production of a Functional Food Additive Based on Beetroot Juice Fermentation

    Directory of Open Access Journals (Sweden)

    Josip Baras

    2004-01-01

    Full Text Available The importance of »functional foods« in the world is increasing, and the procedures for their production are under intense development. The goal of this paper is to optimise the production of a functional food additive based on beetroot juice (Beta vulgaris L. using brewer’s yeast autolysate. In order to improve the nutritive properties of the product and to preserve it, the possibility of beetroot juice fermentation using a Lactobacillus species has been investigated. Comparative investigations of three bacteria cultures (L. plantarum A112, L. acidophilus BGSJ15-3 and L. acidophilus NCDO1748 during fermentation in two media, beetroot juice and a mixture of beetroot juice with an autolysate of brewer´s yeast, have been performed. The poorest fermentative activity and growth in both substrates was observed using the L. acidophilus NCDO1748 culture. The two cultures demonstrated better fermentative activity in the mixture of tested substrates, while acidifying activity (production of lactic acid and a decrease in pH of the L. acidophilus BGSJ15-3 culture was considerably better than that of the L. plantarum A112 culture. L. plantarum A112 culture showed better growth than L. acidophilus BGSJ15-3. From the results obtained, it has been concluded that the L. plantarum A112 and L. acidophilus BGSJ15-3 can be successfully used for fermentation of the mixture of beetroot juice and brewer’s yeast autolysate in order to obtain a functional food additive.

  16. Sperathe effects of solid-state fermentation in the functional properties of defatted rice bran and wheat bran

    Directory of Open Access Journals (Sweden)

    Cristina Moreira da Silveira

    2009-12-01

    Full Text Available Functional properties of fermented bran produced by Aspergillus oryzae and Rhizopus sp. in a solid-state fermentation system were determined, with an aim to evaluate their application in food formulation. The defatted rice bran and wheat bran were inoculated with the spores of the cultures and incubated at 30º C for 72 h. Samples were withdrawn at 0, 24, 48 and 72 h. Protein content, protein solubility, in-vitro digestibility, gelation and water holding capacity were determined in bran with or without fermentation. Rhizopus sp. increased significantly the protein content (69.0 and 56.0%, respectively, for defatted rice bran and wheat bran; protein solubility (28.5 and 36.2 and water holding capacity (11.4% for wheat bran. When A. oryzae was used all these properties were modified significantly after fermentation.O objetivo do presente trabalho foi investigar as propriedades funcionais de farelo de arroz desengordurado e farelo de trigo, submetidos à fermentação em estado sólido pelos fungos Aspergillus oryzae e Rhizopus sp., para avaliar seu potencial de aplicação em formulações alimentícias. O farelo de arroz desengordurado e o farelo de trigo foram inoculados com esporos de Rhizopus sp. e Aspergillus oryzae (4x10(6 esporos/grama de meio e incubados durante 72 horas a 30º C. Amostras foram coletadas em 0, 24, 48 e 72 horas de fermentação. Foram determinados o conteúdo protéico, a solubilidade protéica, a digestibilidade in-vitro, a capacidade de formação de gel e a capacidade de retenção de água nos farelos fermentados. Quando Rhizopus sp. foi utilizado, as seguintes propriedades aumentaram significativamente: o conteúdo protéico 69,0 e 56,0%, respectivamente, para farelo de arroz e farelo de trigo, a solubilidade protéica (28,5 e 36,2% e a capacidade de retenção de água (11,4% para farelo de trigo. Quando Aspergillus oryzae foi empregado, as propriedades não foram modificadas de maneira significativa pelo processo

  17. Improvement of production performance of functional fermented whey-based beverage

    Directory of Open Access Journals (Sweden)

    Bulatović Maja Lj.

    2014-01-01

    Full Text Available The aim of this study was improvement of the performances for the production of whey-based beverages with highly productive strains of Lactobacillus. Individual or mixed culture containing Lactobacillus helveticus ATCC 15009, Lactobacillus delbrueckii ssp. lactis NRRL B-4525 and Streptococcus thermophilus S3 were studied. The scientific hypothesis was that production performances, especially aroma and viable cell count, are positively affected by the strains combination and temperature. Based on the results, beverages obtained by mixed cultures Lb. helveticus ATCC 15009 - S. thermophilus S3 and Lb. delbrueckii ssp. lactis - S. thermophilus S3 had higher aroma values than beverages obtained by individual strains. The symbiosis of tested strains has positive impact on the aroma of produced beverage. In addition, the temperature has significant influence on cell viability during the storage and fermentation dynamic. The beverages produced by mixed cultures Lb. helveticus ATCC 15009 - S. thermophilus S3 and Lb. delbrueckii ssp. lactis - S. thermophilus S3 at 42 oC achieved higher storage stability (19 to 22 days than beverages produced at 37°C and 45°C (13 to 19 days. Subsequently, at 42 °C fermentation time for both mixed cultures was 1.5 h shorter, compared to the time achieved at 37°C.

  18. Functional diversity of carbohydrate-active enzymes enabling a bacterium to ferment plant biomass.

    Science.gov (United States)

    Boutard, Magali; Cerisy, Tristan; Nogue, Pierre-Yves; Alberti, Adriana; Weissenbach, Jean; Salanoubat, Marcel; Tolonen, Andrew C

    2014-11-01

    Microbial metabolism of plant polysaccharides is an important part of environmental carbon cycling, human nutrition, and industrial processes based on cellulosic bioconversion. Here we demonstrate a broadly applicable method to analyze how microbes catabolize plant polysaccharides that integrates carbohydrate-active enzyme (CAZyme) assays, RNA sequencing (RNA-seq), and anaerobic growth screening. We apply this method to study how the bacterium Clostridium phytofermentans ferments plant biomass components including glucans, mannans, xylans, galactans, pectins, and arabinans. These polysaccharides are fermented with variable efficiencies, and diauxies prioritize metabolism of preferred substrates. Strand-specific RNA-seq reveals how this bacterium responds to polysaccharides by up-regulating specific groups of CAZymes, transporters, and enzymes to metabolize the constituent sugars. Fifty-six up-regulated CAZymes were purified, and their activities show most polysaccharides are degraded by multiple enzymes, often from the same family, but with divergent rates, specificities, and cellular localizations. CAZymes were then tested in combination to identify synergies between enzymes acting on the same substrate with different catalytic mechanisms. We discuss how these results advance our understanding of how microbes degrade and metabolize plant biomass.

  19. Nutrient Digestibility, Ruminal Fermentation Activities, Serum Parameters and Milk Production and Composition of Lactating Goats Fed Diets Containing Rice Straw Treated with Pleurotus ostreatus.

    Science.gov (United States)

    Kholif, A E; Khattab, H M; El-Shewy, A A; Salem, A Z M; Kholif, A M; El-Sayed, M M; Gado, H M; Mariezcurrena, M D

    2014-03-01

    The study evaluated replacement of Egyptian berseem clover (BC, Trifolium alexandrinum) with spent rice straw (SRS) of Pleurotus ostreatus basidiomycete in diets of lactating Baladi goats. Nine lactating homo-parity Baladi goats (average BW 23.8±0.4 kg) at 7 d postpartum were used in a triplicate 3×3 Latin square design with 30 d experimental periods. Goats were fed a basal diet containing 0 (Control), 0.25 (SRS25) and 0.45 (SRS45) (w/w, DM basis) of SRS. The Control diet was berseem clover and concentrate mixture (1:1 DM basis). The SRS45 had lowered total feed intake and forages intake compared to Control. The SRS25 and SRS45 rations had the highest digestibilities of DM (p = 0.0241) and hemicellulose (p = 0.0021) compared to Control which had higher (p<0.01) digestibilities of OM (p = 0.0002) and CP (p = 0.0005) than SRS25 and SRS45. Ruminal pH and microbial protein synthesis were higher (p<0.0001) for SRS25 and SRS45 than Control, which also had the highest (p<0.0001) concentration of TVFA, total proteins, non-protein N, and ammonia-N. All values of serum constituents were within normal ranges. The Control ration had higher serum globulin (p = 0.0148), creatinine (p = 0.0150), glucose (p = 0.0002) and cholesterol (p = 0.0016). Both Control and SRS25 groups had the highest (p<0.05) milk (p = 0.0330) and energy corrected milk (p = 0.0290) yields. Fat content was higher (p = 0.0373) with SRS45 and SRS25 groups compared with Control. Replacement of BC with SRS in goat rations increased milk levels of conjugated linoleic acid and unsaturated fatty acids compared with Control. It was concluded that replacing 50% of Egyptian berseem clover with SRS in goat rations improved their productive performance without marked effects on metabolic indicators health.

  20. Nutrient Digestibility, Ruminal Fermentation Activities, Serum Parameters and Milk Production and Composition of Lactating Goats Fed Diets Containing Rice Straw Treated with Pleurotus ostreatus

    Science.gov (United States)

    Kholif, A. E.; Khattab, H. M.; El-Shewy, A. A.; Salem, A. Z. M.; Kholif, A. M.; El-Sayed, M. M.; Gado, H. M.; Mariezcurrena, M. D.

    2014-01-01

    The study evaluated replacement of Egyptian berseem clover (BC, Trifolium alexandrinum) with spent rice straw (SRS) of Pleurotus ostreatus basidiomycete in diets of lactating Baladi goats. Nine lactating homo-parity Baladi goats (average BW 23.8±0.4 kg) at 7 d postpartum were used in a triplicate 3×3 Latin square design with 30 d experimental periods. Goats were fed a basal diet containing 0 (Control), 0.25 (SRS25) and 0.45 (SRS45) (w/w, DM basis) of SRS. The Control diet was berseem clover and concentrate mixture (1:1 DM basis). The SRS45 had lowered total feed intake and forages intake compared to Control. The SRS25 and SRS45 rations had the highest digestibilities of DM (p = 0.0241) and hemicellulose (p = 0.0021) compared to Control which had higher (p<0.01) digestibilities of OM (p = 0.0002) and CP (p = 0.0005) than SRS25 and SRS45. Ruminal pH and microbial protein synthesis were higher (p<0.0001) for SRS25 and SRS45 than Control, which also had the highest (p<0.0001) concentration of TVFA, total proteins, non-protein N, and ammonia-N. All values of serum constituents were within normal ranges. The Control ration had higher serum globulin (p = 0.0148), creatinine (p = 0.0150), glucose (p = 0.0002) and cholesterol (p = 0.0016). Both Control and SRS25 groups had the highest (p<0.05) milk (p = 0.0330) and energy corrected milk (p = 0.0290) yields. Fat content was higher (p = 0.0373) with SRS45 and SRS25 groups compared with Control. Replacement of BC with SRS in goat rations increased milk levels of conjugated linoleic acid and unsaturated fatty acids compared with Control. It was concluded that replacing 50% of Egyptian berseem clover with SRS in goat rations improved their productive performance without marked effects on metabolic indicators health. PMID:25049962

  1. Nutrient Digestibility, Ruminal Fermentation Activities, Serum Parameters and Milk Production and Composition of Lactating Goats Fed Diets Containing Rice Straw Treated with

    Directory of Open Access Journals (Sweden)

    A. E. Kholif

    2014-03-01

    Full Text Available The study evaluated replacement of Egyptian berseem clover (BC, Trifolium alexandrinum with spent rice straw (SRS of Pleurotus ostreatus basidiomycete in diets of lactating Baladi goats. Nine lactating homo-parity Baladi goats (average BW 23.8±0.4 kg at 7 d postpartum were used in a triplicate 3×3 Latin square design with 30 d experimental periods. Goats were fed a basal diet containing 0 (Control, 0.25 (SRS25 and 0.45 (SRS45 (w/w, DM basis of SRS. The Control diet was berseem clover and concentrate mixture (1:1 DM basis. The SRS45 had lowered total feed intake and forages intake compared to Control. The SRS25 and SRS45 rations had the highest digestibilities of DM (p = 0.0241 and hemicellulose (p = 0.0021 compared to Control which had higher (p<0.01 digestibilities of OM (p = 0.0002 and CP (p = 0.0005 than SRS25 and SRS45. Ruminal pH and microbial protein synthesis were higher (p<0.0001 for SRS25 and SRS45 than Control, which also had the highest (p<0.0001 concentration of TVFA, total proteins, non-protein N, and ammonia-N. All values of serum constituents were within normal ranges. The Control ration had higher serum globulin (p = 0.0148, creatinine (p = 0.0150, glucose (p = 0.0002 and cholesterol (p = 0.0016. Both Control and SRS25 groups had the highest (p<0.05 milk (p = 0.0330 and energy corrected milk (p = 0.0290 yields. Fat content was higher (p = 0.0373 with SRS45 and SRS25 groups compared with Control. Replacement of BC with SRS in goat rations increased milk levels of conjugated linoleic acid and unsaturated fatty acids compared with Control. It was concluded that replacing 50% of Egyptian berseem clover with SRS in goat rations improved their productive performance without marked effects on metabolic indicators health.

  2. Quantitative trait loci for milk production and functional traits in two Danish Cattle breeds

    DEFF Research Database (Denmark)

    Mai, M D; Rychtarova, J; Zink, V

    2010-01-01

    Quantitative trait loci (QTL) in Danish Jersey and Danish Red cattle were independently mapped by least squares regression analysis. For Jersey breed, five grandsire families were genotyped for 186 markers on 16 chromosomes (BTAs). Eight traits analysed were milk yield (MY), fat percentage (FP), ...

  3. Proteome analysis of functionally differentiated bovine (Bos indicus) mammary epithelial cells isolated from milk

    KAUST Repository

    Janjanam, Jagadeesh; Jamwal, Manu; Singh, Surender V.; Kumar, Saravanan; Panigrahi, Aswini Kumar; Hariprasad, Gururao; Jena, Manoj Kumar; Anand, Vijay R.; Kumar, Sudarshan Suresh; Kaushik, Jai Kumar; Dang, Ajaykumar; Mukesh, Manishi; Mishra, Bishnu Prasad; Srinivasan, Alagiri; Reddy, Vanga Siva Belum; Mohanty, Ashok Kumar

    2013-01-01

    in lactating cows using 2DE MALDI-TOF/TOF MS and 1D-Gel-LC-MS/MS. MECs were isolated from milk using immunomagnetic beads and confirmed by RT-PCR and Western blotting. The 1D-Gel-LC-MS/MS and 2DE-MS/MS based approaches led to identification of 431 and 134

  4. [Organic and functional limitations due to milking phenomenon: a clinical case report].

    Science.gov (United States)

    Gómez-Henry, Juan Carlos; Rodríguez-Pérez, Francisco Antonio

    2014-01-01

    The incidence of milking phenomenon is between 0.6 and 4 % in angiographic series; however, autopsy studies raise the incidence of myocardial bridges up to 85 %. This malformation goes unnoticed in most cases but can have a big impact on personal and professional level. The objective was to present an example of milking phenomenon with disability and professional consequences. Male, 44 years old, bricklayer and farmhand laborer. He referred tonsillectomy and osteoarthritis and being a smoker of 10 cigarettes per day, drinking 2-3 cups of coffee daily and 2-3 glasses of wine at the weekends. The primary care physician referred him to cardiologist with suspicion of arrhythmia. The cardiology service report mentioned electrocardiogram at sinusal rhythm, 90 beats per minute and incomplete right bundle-branch block. At ergonomics test, in the first stage of Bruce protocol, the patient's development of hypertensive crisis suggested a milking phenomenon. Finally, the diagnosis was established by angiographic studies with left common branch, circumflex coronary artery, right coronary artery and anterior descendent artery, without evidence of pathology but it was seen systolic compression on the medial segment. The case was concluded by the disability assessment team, recognizing a total permanent disability with limitations for activities requiring moderate physical efforts. The milking phenomenon diagnosis that could be related with ischemic heart disease is by angiography. Finally, the patient ended with total permanent disability.

  5. Comparison of parametric, orthogonal, and spline functions to model individual lactation curves for milk yield in Canadian Holsteins

    Directory of Open Access Journals (Sweden)

    Corrado Dimauro

    2010-11-01

    Full Text Available Test day records for milk yield of 57,390 first lactation Canadian Holsteins were analyzed with a linear model that included the fixed effects of herd-test date and days in milk (DIM interval nested within age and calving season. Residuals from this model were analyzed as a new variable and fitted with a five parameter model, fourth-order Legendre polynomials, with linear, quadratic and cubic spline models with three knots. The fit of the models was rather poor, with about 30-40% of the curves showing an adjusted R-square lower than 0.20 across all models. Results underline a great difficulty in modelling individual deviations around the mean curve for milk yield. However, the Ali and Schaeffer (5 parameter model and the fourth-order Legendre polynomials were able to detect two basic shapes of individual deviations among the mean curve. Quadratic and, especially, cubic spline functions had better fitting performances but a poor predictive ability due to their great flexibility that results in an abrupt change of the estimated curve when data are missing. Parametric and orthogonal polynomials seem to be robust and affordable under this standpoint.

  6. Milk Allergy

    Science.gov (United States)

    ... Safe Videos for Educators Search English Español Milk Allergy KidsHealth / For Teens / Milk Allergy What's in this ... to find out. What Happens With a Milk Allergy? Food allergies involve the body's immune system, which ...

  7. Digital Prototyping of Milk Products

    DEFF Research Database (Denmark)

    Frisvad, Jeppe Revall; Nielsen, Otto Højager Attermann; Skytte, Jacob Lercke

    2012-01-01

    reflectance measurements can be used for more extensive validation and for gathering data that can be used to extend our current model such that it can also predict how the optical properties develop during fermentation or acidification of milk to yogurt. A well-established way of measuring optical properties...... prototyping of milk products such that it can also predict how the optical properties develop during gelation of milk to yogurt. The influence of the colloidal aggregation on the optical properties is described by the static structure factor. As our method is noninvasive, we can use our setup for monitoring...

  8. Enzymes in Human Milk.

    Science.gov (United States)

    Dallas, David C; German, J Bruce

    2017-01-01

    Milk proteins are a complex and diverse source of biological activities. Beyond their function, intact milk proteins also act as carriers of encrypted functional sequences that, when released as peptides, exert biological functions, including antimicrobial and immunomodulatory activity, which could contribute to the infant's competitive success. Research has now revealed that the release of these functional peptides begins within the mammary gland itself. A complex array of proteases produced in mother's milk has been shown to be active in the milk, releasing these peptides. Moreover, our recent research demonstrates that these milk proteases continue to digest milk proteins within the infant's stomach, possibly even to a larger extent than the infant's own proteases. As the neonate has relatively low digestive capacity, the activity of milk proteases in the infant may provide important assistance to digesting milk proteins. The coordinated release of these encrypted sequences is accomplished by selective proteolytic action provided by an array of native milk proteases and infant-produced enzymes. The task for scientists is now to discover the selective advantages of this protein-protease-based peptide release system. © 2017 Nestec Ltd., Vevey/S. Karger AG, Basel.

  9. Aerobic deterioration influences the fermentative, microbiological and nutritional quality of maize and sorghum silages on farm in high quality milk and cheese production chains

    Directory of Open Access Journals (Sweden)

    Giorgio Borreani

    2008-07-01

    Full Text Available Maize and sorghum silages are good sources of energy for lactating dairy cows that produce milk destined for fresh and matured cheeses. Silages are usually stored in horizontal silos with or without side walls on commercial farms throughout the world. The main microbiological and nutritional quality problems are related to harvesting time, ensiling technology, and management practices during filling and feed-out. Aerobic deterioration is a key point that must avoided on farms in order to improve the hygienic, chemical and sensorial quality of milk and cheeses. Aerobic deterioration causes large losses of dry matter (DM and quality, and it can cause health problems for animals and humans through the transfer of pathogens and mycotoxins from feed and livestock to food products. The objectives of the present work were to overview management practices connected to the storage of maize and sorghum in horizontal silos on farms producing milk for make Protected Designation of Origin (PDO hard ripened cheese, to define good management practices that should be applied as the basis for safe silage production and to reduce the extent of aerobic deterioration.As silagens de milho e de sorgo são importantes fontes de energia em rações utilizadas na bovinocultura leiteira, sendo que a estocagem desses volumosos é realizada em silos horizontais com ou sem a presença de paredes laterais (trincheira ou superfície, respectivamente, os quais são atrativos em razão do baixo custo de armazenamento, porém suas conformações determinam grande superfície de exposição, o que torna as silagens mais susceptíveis a deterioração aeróbia. Os maiores problemas envolvendo a qualidade microbiológica e nutricional em silagens, estão relacionados às práticas de manejo na colheita, no abastecimento e compactação da massa, na vedação e, principalmente, durante o desabastecimento do silo. O controle da deterioração aeróbia em silagens pode ser o principal

  10. Production of ethanol and biomass starting to present lactose in the milk whey

    International Nuclear Information System (INIS)

    Angeles-Ramirez, K.; Arana-cuenca, A.; Tellez-Jurado, A.

    2009-01-01

    Milk whey is a by-product of the milk industry, a highly polluting waste due to the quantity of COD and BOD that it contains. The contamination caused by milk whey is mostly due to its lactose content. The fermentation of milk whey to ethanol is a possible road to reduce the polluting effect. (Author)

  11. Raw milk consumption and other early-life farm exposures and adult pulmonary function in the Agricultural Lung Health Study.

    Science.gov (United States)

    Wyss, Annah B; House, John S; Hoppin, Jane A; Richards, Marie; Hankinson, John L; Long, Stuart; Henneberger, Paul K; Beane Freeman, Laura E; Sandler, Dale P; O'Connell, Elizabeth Long; Cummings, Christie Barker; Umbach, David M; London, Stephanie J

    2018-03-01

    Literature suggests that early exposure to the farming environment protects against atopy and asthma; few studies have examined pulmonary function. We evaluated associations between early-life farming exposures and pulmonary function in 3061 adults (mean age=63) from a US farming population using linear regression. Childhood raw milk consumption was associated with higher FEV 1 (β=49.5 mL, 95% CI 2.8 to 96.1 mL, p=0.04) and FVC (β=66.2 mL, 95% CI 13.2 to 119.1 mL, p=0.01). We did not find appreciable associations with other early-life farming exposures. We report a novel association between raw milk consumption and higher pulmonary function that lasts into older adulthood. © Article author(s) (or their employer(s) unless otherwise stated in the text of the article) 2018. All rights reserved. No commercial use is permitted unless otherwise expressly granted.

  12. PERVAPORATION MEMBRANE SYSTEMS FOR VOLATILE FERMENTATION PRODUCT RECOVERY AND DEHYDRATION

    Science.gov (United States)

    The economics of fermentative production of fuels and commodity chemicals can be a strong function of the efficiency with which the fermentation products are removed from the biological media. Due to growth inhibition by some fermentation products, including ethanol, concentrati...

  13. Bovine milk in human nutrition--a review.

    Science.gov (United States)

    Haug, Anna; Høstmark, Arne T; Harstad, Odd M

    2007-09-25

    Milk and milk products are nutritious food items containing numerous essential nutrients, but in the western societies the consumption of milk has decreased partly due to claimed negative health effects. The content of oleic acid, conjugated linoleic acid, omega-3 fatty acids, short- and medium chain fatty acids, vitamins, minerals and bioactive compounds may promote positive health effects. Full-fat milk has been shown to increase the mean gastric emptying time compared to half-skimmed milk, thereby increasing the gastrointestinal transit time. Also the low pH in fermented milk may delay the gastric emptying. Hence, it may be suggested that ingesting full-fat milk or fermented milk might be favourable for glycaemic (and appetite?) regulation. For some persons milk proteins, fat and milk sugar may be of health concern. The interaction between carbohydrates (both natural milk sugar and added sugar) and protein in milk exposed to heat may give products, whose effects on health should be further studied, and the increasing use of sweetened milk products should be questioned. The concentration in milk of several nutrients can be manipulated through feeding regimes. There is no evidence that moderate intake of milk fat gives increased risk of diseases.