Microbes from raw milk for fermented dairy products

2002 ◽  
Vol 12 (2-3) ◽  
pp. 91-109 ◽  
Author(s):  
Jan T.M Wouters ◽  
Eman H.E Ayad ◽  
Jeroen Hugenholtz ◽  
Gerrit Smit
Keyword(s):  
Dairy Products ◽  
Raw Milk ◽  
Fermented Dairy Products ◽  
Fermented Dairy

Diversity of Lactic Acid Bacteria in dairy products of Southern Rajasthan

2013 ◽  
Vol 3 (2) ◽  
pp. 92-96
Author(s):  
Nadim Chishty ◽  
Srinivasan R ◽  
Dinesh K. Kumawat ◽  
Yogesh Franklin ◽  
Anil Tripathi
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
16S Rdna ◽  
Dairy Products ◽  
Raw Milk ◽  
16S Rdna Gene ◽  
Growth Requirements ◽  
Rdna Sequencing ◽  
Fermented Dairy Products ◽  
Fermented Dairy

Lactic acid bacteria (LAB) are a group of gram positive, non spore forming, cocci or rod shaped, catalase negative and fastidious organisms. They are considered as “GRAS” (Generally Recognized As Safe) organisms. A total of 86 bacterial isolates were isolated from different samples of raw milk, buttermilk and curd by using MRS agar and M17 agar. Lactic Acid Bacteria have similar nutritional and growth requirements, it becomes difficult and laborious to identify them by classical methods. Hence, molecular typing was attempted to find the diversity, 16S rDNA gene amplification was done using specific 16S rDNA primers and amplified gene products were digested with different restriction endonuclease enzymes. Further the 16S rDNA sequencing was carried out and the sequences were compared with the available gene sequences in NCBI website by using BLASTn. All isolates obtained from dairy products were accurately identified as Lc. lactis, Lb. plantarum, Leu. mesenteroides, E. durans, Lb. fermentum, Lc. garviae and Lb. casei. The predominant LAB were Lactobacillus casei and Leu. mesenteroides, which were isolated from all sampling sites. The results demonstrate that traditional fermented dairy products from different regions of Rajasthan have complex compositions of LAB species.

Isolation of novel homopolysaccharide-producing lactic acid bacteria from Romanian raw milk and fermented dairy products

2013 ◽  
Vol 237 (4) ◽  
pp. 609-615 ◽  
Author(s):  
Silvia-Simona Grosu-Tudor ◽  
Medana Zamfir ◽  
Roel Van der Meulen ◽  
Luc De Vuyst
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Dairy Products ◽  
Raw Milk ◽  
Fermented Dairy Products ◽  
Fermented Dairy

scholarly journals Effect of probiotic fermented dairy products on incidence of respiratory tract infections: a systematic review and meta-analysis of randomized clinical trials

2021 ◽  
Vol 20 (1) ◽  
Author(s):  
Kamil Rashidi ◽  
Bahman Razi ◽  
Mina Darand ◽  
Azadeh Dehghani ◽  
Parisa Janmohammadi ◽  
...  
Keyword(s):  
Respiratory Tract ◽  
Protective Effect ◽  
Dairy Products ◽  
Respiratory Tract Infections ◽  
Randomized Clinical Trials ◽  
Meta Analysis ◽  
Total Sample ◽  
Fermented Dairy Products ◽  
Tract Infections ◽  
Fermented Dairy

Abstract Background Previous studies have suggested that the consumption of probiotic fermented dairy products (PFDP) may have a protective effect on respiratory tract infections (RTIs). However, the results of studies are inconclusive. We aimed to systematically investigate the effect of PFDP on RTIs by performing a meta-analysis of randomized controlled trials (RCTs). Methods PubMed and Scopus databases were systematically searched up to October 2020 to identify eligible RCTs. Meta-analysis outcomes were risk of incidence of upper (URTIs ) and lower (LRTIs ) respiratory tract infections. A random-effects model was used to pool the relative risks (RR) and corresponding 95 % confidence intervals (CI) for outcomes following conception of PFDP. Results A total of 22 RCTs, with a total sample size of 10,190 participants, were included in this meta-analysis. Compared with placebo, consumption of PFDP had a significant protective effect against RTIs in the overall analysis (RR = 0.81, 95 %CI: 0.74 to 0.89) and in children (RR = 0.82, 95 %CI: 0.73 to 0.93), adults (RR = 0.81, 95 %CI: 0.66 to 1.00), and elderly population (RR = 0.78, 95 %CI: 0.61 to 0.98). The significant decreased risk of RTIs was also observed for URTIs (RR = 0.83, 95 %CI: 0.73 to 0.93), while, this effect was marginal for LRTIs (RR = 0.78, 95 %CI: 0.60 to 1.01, P = 0.06). The disease-specific analysis showed that PFDP have a protective effect on pneumonia (RR = 0.76, 95 %CI: 0.61 to 0.95) and common cold (RR = 0.68, 95 %CI: 0.49 to 0.96). Conclusions Consumption of PFDP is a potential dietary approach for the prevention of RTIs.

Evaluating the technological properties of lactic acid bacteria in Wagyu cattle milk

2021 ◽  
pp. 1-7
Author(s):  
Harutoshi Tsuda ◽  
Kana Kodama
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Raw Milk ◽  
Starter Cultures ◽  
Technological Properties ◽  
Mature Milk ◽  
16S Rdna Sequence Analysis ◽  
Physiological And Biochemical Characteristics ◽  
Fermented Dairy Products ◽  
Fermented Dairy

Abstract This paper reveals the technological properties of lactic acid bacteria isolated from raw milk (colostrum and mature milk) of Wagyu cattle raised in Okayama Prefecture, Japan. Isolates were identified based on their physiological and biochemical characteristics as well as 16S rDNA sequence analysis. Streptococcus lutetiensis and Lactobacillus plantarum showed high acid and diacetyl-acetoin production in milk after 24 h of incubation at 40 and 30°C, respectively. These strains are thought to have potential for use as starter cultures and adjunct cultures for fermented dairy products.

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