scholarly journals First report on the probiotic potential of Mammaliicoccussciuri isolated from raw goat milk

2022 ◽  
Author(s):  
Tahir NAQQASH ◽  
Nadia WAZIR ◽  
Kashif ASLAM ◽  
Ghulam SHABIR ◽  
Muhammad TAHIR ◽  
...  
Keyword(s):  
Goat Milk ◽  
First Report ◽  
Probiotic Potential

Probiotic potential of Enterococcus hirae in goat milk and its survival in canine gastrointestinal conditions simulated in vitro

2021 ◽  
Author(s):  
Carina de Castro Santos Melo ◽  
Angelina da Silva Freire ◽  
Marcela Aragão Galdeano ◽  
Camila Fraga da Costa ◽  
Anay Priscilla David de Oliveira Gonçalves ◽  
...  
Keyword(s):  
Goat Milk ◽  
Enterococcus Hirae ◽  
Probiotic Potential ◽  
Gastrointestinal Conditions

scholarly journals Development of Kefir from goat milk added by guava pulp

2020 ◽  
Vol 9 (7) ◽  
pp. e468973943
Author(s):  
Nhaiara Monteiro de Farias Lima ◽  
Camila de Araújo Holanda ◽  
Gizele Almada Cruz ◽  
Lívia Gabrielle Maciel Sales ◽  
Laura Maria Bruno ◽  
...  
Keyword(s):  
Dairy Products ◽  
Physicochemical Parameters ◽  
Goat Milk ◽  
Fermented Milk ◽  
Positive Answer ◽  
Cow Milk ◽  
Laboratory Research ◽  
Microbiological Analysis ◽  
Acceptance Test ◽  
Probiotic Potential

Goat milk may be an alternative to cow milk to people that suffer from allergic conditions, besides presenting high digestibility. Among dairy products, fermented milk is one of the most consumed. In this category, Kefir is a fermented milk that presents functional properties. Therefore, this laboratory research aimed to obtain Kefir from goat milk added by different guava pulp concentrations (0, 5, 15 and 25 %) and evaluate its physicochemical, microbiological and sensorial characteristics through quantitative data. Data obtained from microbiological analysis evidenced food safety for consumers and probiotic potential. The pulp concentration variation changed some physicochemical parameters. Sensorially, all the samples had high positive answer levels in the acceptance test, besides the last group had high percentage of buying intention. This study demonstrates that Kefir added with the higher guava pulp concentration presents potential to be introduced in the Brazilian market.

scholarly journals Bacteriocinogenic Lactococcus lactis subsp: lactis DF04Mi isolated from goat milk: Evaluation of the probiotic potential

2014 ◽  
Vol 45 (3) ◽  
pp. 1047-1054 ◽  
Author(s):  
Danielle N. Furtado ◽  
Svetoslav D. Todorov ◽  
Mariza Landgraf ◽  
Maria T. Destro ◽  
Bernadette D.G.M. Franco
Keyword(s):  
Lactococcus Lactis ◽  
Goat Milk ◽  
Lactococcus Lactis Subsp ◽  
Probiotic Potential

scholarly journals Probiotic Potential of Pediococcus acidilactici and Enterococcus faecium Isolated from Indigenous Yogurt and Raw Goat Milk

2020 ◽  
Vol 48 (3) ◽  
pp. 276-286
Author(s):  
Shovon Lal Sarkar ◽  
Iqbal Hossain ◽  
Sharmin Akter Monika ◽  
Santonu Kumar Sanyal ◽  
Pravas Chandra Roy ◽  
...  
Keyword(s):  
Enterococcus Faecium ◽  
Goat Milk ◽  
Pediococcus Acidilactici ◽  
Probiotic Potential

scholarly journals Safety and probiotic functionality of isolated goat milk lactic acid bacteria

2019 ◽  
Vol 69 (13) ◽  
pp. 1497-1505 ◽  
Author(s):  
Liliane Andrade da Silva ◽  
Jose Honorio Pereira Lopes Neto ◽  
Haíssa Roberta Cardarelli
Keyword(s):  
Antimicrobial Activity ◽  
Lactic Acid ◽  
Oral Health ◽  
Lactic Acid Bacteria ◽  
Lactococcus Lactis ◽  
Goat Milk ◽  
Gas Production ◽  
Probiotic Potential ◽  
Food Borne ◽  
Gastrointestinal Conditions

Abstract Purpose Lactic acid bacteria (LAB) are traditionally employed in the food industry. LAB strains from goat milk may also present probiotic potential, and it is fundamental to study the safety and functionality aspects which are desirable for their use in food. The objective of this study was to verify the probiotic potential of lactic bacteria isolated from goat milk. Methods The presence of safety-related virulence factors (hemolytic activity, gelatinase production, coagulase, and sensitivity to antibiotics) as well as functionality (exopolysaccharide (EPS) production, proteolytic activity, autoaggregation, gas production, survival in the gastrointestinal tract, and antimicrobial activity against bacteria that impair oral health) were determined. Result The selected LAB strains are safe against the evaluated parameters and have characteristics of possible probiotic candidates. Especially L. plantarum (DF60Mi) and Lactococcus lactis (DF04Mi) have potential to be added to foods because they have better resistance to simulated gastrointestinal conditions. In addition, they are isolated with already proven antimicrobial activity against Listeria monocytogenes, an important food-borne pathogen. DF60Mi was able to produce EPS (exopolysaccharides). LS2 and DF4Mi strains, both Lactococcus lactis subsp. lactis, demonstrated antimicrobial activity against S. mutans ATCC 25175, a recurrent microorganism in oral pathologies, mainly caries. Conclusion This study provides subsidies for future exploration of the potentialities of these LAB strains for both the development of new functional foods and for application in oral health.

A fossil Aspergillus from Eocene Dominican amber

1988 ◽  
Vol 62 (01) ◽  
pp. 141-143 ◽  
Author(s):  
Gerard M. Thomas ◽  
George O. Poinar
Keyword(s):  
Dominican Republic ◽  
Fossil Species ◽  
First Report ◽  
Dominican Amber ◽  
Eocene Amber

A sporulating Aspergillus is described from a piece of Eocene amber originating from the Dominican Republic. The Aspergillus most closely resembles a form of the white spored phase of Aspergillus janus Raper and Thom. This is the first report of a fossil species of Aspergillus.

1392: First Report of a New Transurethral Detaching Prostatectomy of the Prostate (TUDP)

2005 ◽  
Vol 173 (4S) ◽  
pp. 377-378
Author(s):  
Yasunori Hiraoka ◽  
Kazuhiko Yamada ◽  
Yuji Shimizu ◽  
Hiroyuki Abe
Keyword(s):  
First Report
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