Probiotic Bifidobacterium longum BB536 Viable Existence at  Refrigeration Storage of Fermented Goat Milk Supplemented with  Inulin and Different Cereal Bran (Sorghum, Barely and Millet)

Bifidobacteria are known to inhibit, compete with and displace the adhesion of pathogens to human intestinal cells. Previously, we demonstrated that goat milk oligosaccharides (GMO) increased the attachment of Bifidobacterium longum subsp. infantis ATCC 15697 to intestinal cells in vitro. In this study, we aimed to exploit this effect as a mechanism for inhibiting pathogen association with intestinal cells. We examined the synergistic effect of GMO-treated B. infantis on preventing the attachment of a highly invasive strain of Campylobacter jejuni to intestinal HT-29 cells. The combination decreased the adherence of C. jejuni to the HT-29 cells by an average of 42% compared to the control (non-GMO treated B. infantis). Increasing the incubation time of the GMO with the Bifidobacterium strain resulted in the strain metabolizing the GMO, correlating with a subsequent 104% increase in growth over a 24 h period when compared to the control. Metabolite analysis in the 24 h period also revealed increased production of acetate, lactate, formate and ethanol by GMO-treated B. infantis. Statistically significant changes in the GMO profile were also demonstrated over the 24 h period, indicating that the strain was digesting certain structures within the pool such as lactose, lacto-N-neotetraose, lacto-N-neohexaose 3′-sialyllactose, 6′-sialyllactose, sialyllacto-N-neotetraose c and disialyllactose. It may be that early exposure to GMO modulates the adhesion of B. infantis while carbohydrate utilisation becomes more important after the bacteria have transiently colonised the host cells in adequate numbers. This study builds a strong case for the use of synbiotics that incorporate oligosaccharides sourced from goat′s milk and probiotic bifidobacteria in functional foods, particularly considering the growing popularity of formulas based on goat milk.

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Mining Milk for Factors which Increase the Adherence of Bifidobacterium longum subsp. infantis to Intestinal Cells

Foods ◽

10.3390/foods7120196 ◽

2018 ◽

Vol 7 (12) ◽

pp. 196 ◽

Cited By ~ 8

Author(s):

Erinn Quinn ◽

Helen Slattery ◽

Aoife Thompson ◽

Michelle Kilcoyne ◽

Lokesh Joshi ◽

...

Keyword(s):

Bifidobacterium Longum ◽

Goat Milk ◽

Vital Role ◽

Intestinal Cells ◽

Bacterial Strains ◽

Gastrointestinal Microbiota ◽

Milk Oligosaccharides ◽

Vitro Assay ◽

Breastfed Infants

Bifidobacteria play a vital role in human nutrition and health by shaping and maintaining the gut ecosystem. In order to exert a beneficial effect, a sufficient population of bifidobacteria must colonise the host. In this study, we developed a miniaturised high-throughput in vitro assay for assessing the colonising ability of bacterial strains in human cells. We also investigated a variety of components isolated from different milk sources for their ability to increase the adherence of Bifidobacterium longum subsp. infantis ATCC 15697, a common member of the gastrointestinal microbiota of breastfed infants, to HT-29 cells. Both conventional and miniaturised colonisation assays were employed to examine the effect of 13 different milk-derived powders on bacterial adherence, including positive controls which had previously resulted in increased bifidobacterial adherence (human milk oligosaccharides and a combination of 3′- and 6′-sialylactose) to intestinal cells. Immunoglobulin G enriched from bovine whey and goat milk oligosaccharides resulted in increased adhesion (3.3- and 8.3-fold, respectively) of B. infantis to the intestinal cells and the miniaturised and conventional assays were found to yield comparable and reproducible results. This study highlights the potential of certain milk components to favourably modulate adhesion of bifidobacteria to human intestinal cells.

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Inhibitory effect of goat and cow milk fermented by Bifidobacterium longum on Serratia marcescens and Campylobacter jejuni

Czech Journal of Food Sciences ◽

10.17221/3312-cjfs ◽

2011 ◽

Vol 24 (No. 4) ◽

pp. 164-171 ◽

Cited By ~ 4

Author(s):

H. Pavlović ◽

J. Hardi ◽

V. Slačanac ◽

M. Halt ◽

D. Kocevski

Keyword(s):

Serratia Marcescens ◽

Campylobacter Jejuni ◽

Bifidobacterium Longum ◽

Goat Milk ◽

Fermented Milk ◽

Inhibitory Effect ◽

Cow Milk ◽

Fermentation Time ◽

Ph Values ◽

Fermentation Parameters

This study was performed to determine the influence of fermented goat and cow milk produced by the use of Bifidobacterium longum Bb-46 on pathogenic Serratia marcescens and Campylobacter jejuni strains. The correlation between the inhibitory effect and some fermentation parameters (the number of viable probiotic cells and pH of fermented milk) was also determined. Bifidobacterium longum counts and pH values were also measured in milk samples during fermentation. The results showed that the inhibitory effect of Bifidobacterium longum Bb-46 fermented goat milk on Serratia marcescens increased with the fermentation time. The highest inhibitory effect of fermented cow milk occurred in the middle course of fermentation. Statistically significant correlation between the inhibition degree of Serratia marcescens growth and pH values of fermented goat milk was noted as opposed to the correlation between the inhibition degree of Serratia marcescens growth and pH values of fermented cow milk which was not statistically significant. All samples of goat and cow fermented milk exhibited inhibitory effects on the growth of Campylobacter jejuni.  

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Effect of Galaeto-Oligosaccharide and Isomalto-Oligosaccharide on Growth of Selected Probiotics

Advanced Materials Research ◽

10.4028/www.scientific.net/amr.382.450 ◽

2011 ◽

Vol 382 ◽

pp. 450-453 ◽

Cited By ~ 1

Author(s):

He Chen ◽

Li Yuan Ji ◽

Guo Wei Shu ◽

Chuan Na Li

Keyword(s):

Lactobacillus Acidophilus ◽

Bifidobacterium Longum ◽

Goat Milk ◽

Titratable Acidity ◽

Significant Inhibition ◽

High Concentration ◽

Low Level

Effect of Galaeto-oligosaccharide (GOS) and Isomalto-oligosaccharide (IMO) on growth of Lactobacillus acidophilus, Bifidobacterium longum and L. rhamnosus was studied. The addition of each substance (w/v) was 0.0%, 0.1%, 0.5%, 1.0% 1.5% and 2.0%.The methods were analyzed titratable acidity (°T), pH and enumeration that using reconstituted skim goat milk media as the control. All samples were incubated at 37 C for 18h. Results were as follows: addition of GOS has the significant inhibition on the growth of L. acidophilus and promotion on the growth of L. rhamnosus, while the effect on the growth of B. longum was not obviously. Addition of IMO could promote the growth of L. acidophilus, especially in low level. The growth of B. longum was increased with increase in IMO. While the effect on the growth of L. rhamnosus by adding IMO was inhibited and obviously in the high concentration.

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Encapsulation of Bifidobacterium longum in alginate-dairy matrices and survival in simulated gastrointestinal conditions, refrigeration, cow milk and goat milk

Food Bioscience ◽

10.1016/j.fbio.2017.12.002 ◽

2018 ◽

Vol 21 ◽

pp. 72-79 ◽

Cited By ~ 19

Author(s):

P.H.P. Prasanna ◽

D. Charalampopoulos

Keyword(s):

Bifidobacterium Longum ◽

Goat Milk ◽

Cow Milk ◽

Gastrointestinal Conditions

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Comparison of the Compositions of the Stool Microbiotas of Infants Fed Goat Milk Formula, Cow Milk-Based Formula, or Breast Milk

Applied and Environmental Microbiology ◽

10.1128/aem.03910-12 ◽

2013 ◽

Vol 79 (9) ◽

pp. 3040-3048 ◽

Cited By ~ 87

Author(s):

Gerald W. Tannock ◽

Blair Lawley ◽

Karen Munro ◽

Siva Gowri Pathmanathan ◽

Shao J. Zhou ◽

...

Keyword(s):

Breast Milk ◽

Infant Nutrition ◽

Bifidobacterium Longum ◽

Goat Milk ◽

Single Species ◽

Cow Milk ◽

Milk Formula ◽

Rrna Gene ◽

Content Type ◽

Stool Samples

ABSTRACTThe aim of the study was to compare the compositions of the fecal microbiotas of infants fed goat milk formula to those of infants fed cow milk formula or breast milk as the gold standard. Pyrosequencing of 16S rRNA gene sequences was used in the analysis of the microbiotas in stool samples collected from 90 Australian babies (30 in each group) at 2 months of age. Beta-diversity analysis of total microbiota sequences andLachnospiraceaesequences revealed that they were more similar in breast milk/goat milk comparisons than in breast milk/cow milk comparisons. TheLachnospiraceaewere mostly restricted to a single species (Ruminococcus gnavus) in breast milk-fed and goat milk-fed babies compared to a more diverse collection in cow milk-fed babies.Bifidobacteriaceaewere abundant in the microbiotas of infants in all three groups.Bifidobacterium longum,Bifidobacterium breve, andBifidobacterium bifidumwere the most commonly detected bifidobacterial species. A semiquantitative PCR method was devised to differentiate betweenB. longumsubsp.longumandB. longumsubsp.infantisand was used to test stool samples.B. longumsubsp.infantiswas seldom present in stools, even of breast milk-fed babies. The presence ofB. bifidumin the stools of breast milk-fed infants at abundances greater than 10% of the total microbiota was associated with the highest total abundances ofBifidobacteriaceae. WhenBifidobacteriaceaeabundance was low,Lachnospiraceaeabundances were greater. New information about the composition of the fecal microbiota when goat milk formula is used in infant nutrition was thus obtained.

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Inhibition of the in vitro growth of Salmonella enteritidis D by goat and cow milk fermented with probiotic bacteria Bifidobacterium longum Bb-46

Czech Journal of Food Sciences ◽

10.17221/752-cjfs ◽

2008 ◽

Vol 25 (No. 6) ◽

pp. 351-358 ◽

Cited By ~ 4

Author(s):

V. Slačanac ◽

J. Hardi ◽

D. Čuržik ◽

H. Pavlović ◽

M. Lučan ◽

...

Keyword(s):

Salmonella Enteritidis ◽

Bifidobacterium Longum ◽

Goat Milk ◽

High Sensitivity ◽

Inhibitory Effect ◽

Cow Milk ◽

Inhibitory Effects ◽

Fermentation Time ◽

Ph Values

This study was carried out to determine the influence of goat and cow milk fermented by Bifidobacterium longum Bb-46 on the pathogenic Salmonella enteritidis D strain. The basic hypothesis of this study was that fermented goat milk could possibly have a stronger inhibitory effect on the growth of Salmonella enteritidis D than fermented cow milk. The correlation between the inhibitory effect and some fermentation parameters (number of viable cells of Bifidobacterium longum Bb-46 and pH of fermented milk) was also analysed. S enteritidis D strains were isolated directly from the faeces of an infant with diagnosed salmonellosis. The inhibitory effects of goat and cow milk fermented with Bifidobacterium longum Bb-46 were determined on Salmonella-Shigella agar after 0, 5, 10, 15, 20, and 25 h from the start of fermentation. Bifidobacterium longum Bb-46 count and pH values were also measured in samples of goat and cow milk during fermentation. The results obtained have shown a considerably higher inhibitory effect of fermented goat milk on the growth of Salmonella enteritidis D as compared to that of fermented cow milk. At the same time, higher acidity and CFU of Bifidobacterium longum Bb-46 were noted in fermented goat milk in all the phases of the fermentation process. The inhibitory effects of the fermented goat and cow milk on Salmonella enteritidis D growth increased rapidly with the fermentation time. The results indicated high sensitivity of Salmonella enteritidis D to acidity of both fermented milks. Consequently, a significant correlation between the inhibition degree and pH values of fermented goat and cow milk was noted.

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Effect of Storage Conditions on The Characteristics and Composition of Fresh Goat Cheese Containing Probiotics

ANIMAL PRODUCTION ◽

10.20884/1.jap.2019.21.1.776 ◽

2020 ◽

Vol 21 (1) ◽

pp. 56

Author(s):

Juni Sumarmono ◽

Triana Setyawardani ◽

Setya Agus Santosa

Keyword(s):

High Temperature ◽

Crude Protein ◽

Bifidobacterium Longum ◽

Relative Proportion ◽

Starter Culture ◽

Goat Milk ◽

Titratable Acidity ◽

Goat Cheese ◽

Soft Cheese ◽

Total Fat

The objective of this study was to determine the characteristics and composition of soft cheese manufactured from goat milk, which contained probiotic bacteria, and stored at different temperatures for up to 90 days. Soft cheese was manufactured from fresh Indonesian Etawah goat milk, with a mix starter culture containing Lactobacillus casei and Bifidobacterium longum (1:1). Animal rennet was added to facilitate curding. Fresh cheese produced was wrapped in linen clothes and stored under two different temperature conditions, which were high temperature (H:13-15oC) and low temperature (L: 8-10oC) for up to 90 days. Results showed that goat cheese was characterized as soft with mild goaty flavor, contained no less than 108 CFU of probiotic lactic acid bacteria, pH of 4.6, 0.5% free fatty acid, 57% moisture, crude 15% crude protein, 22% total fat and 2.5% mineral. Cheese underwent dehydration during storage which caused an increase in the relative proportion of protein, fat and mineral. The evolution of cheese’s pH, titratable acidity and composition was partly affected by storage temperature. At the end of storage periods (90 days) goat cheese was characterized as semi hard and, on average, contained 1.3-1.5% titratable acidity, pH of 4.94-4.95, 31.22-37.06% moisture, 24.59-24.09% crude protein, 33.51-36.17% total fat, and 5.64-5.53% minerals.. Cheese stored at high temperature has slight growth of mold at its surface, which was anormal condition during for cheese ripening. In conclusion, acceptable characteristics and composition of probiotic-containing cheese can be manufactured from milk of Indonesian Etawah goats and stored at temperature of 8-10oC for 90 days.

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Development of synbiotic ice cream from goat milk

Indian Journal of Dairy Science ◽

10.33785/ijds.2020.v73i02.002 ◽

2020 ◽

Vol 73 (02) ◽

pp. 111-115

Author(s):

Ajisha Robins ◽

K Radha

Keyword(s):

Goat Milk ◽

Ice Cream

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