Biochemical and antimicrobial profile ofEnterococcus faeciumandE. faecalisisolated from traditional dairy products and infant intestinal microbiota

The objective of the present study was to evaluate the consequence of Camembert consumption on the composition and metabolism of human intestinal microbiota. Camembert cheese was compared with milk fermented by yoghurt starters andLactobacillus caseias a probiotic reference. The experimental model was the human microbiota-associated (HM) rat. HM rats were fed a basal diet (HMB group), a diet containing Camembert made from pasteurised milk (HMCp group) or a diet containing fermented milk (HMfm group). The level of micro-organisms from dairy products was measured in faeces using cultures on a specific medium and PCR–temporal temperature gradient gel electrophoresis. The metabolic characteristics of the caecal microbiota were also studied: SCFA, NH3, glycosidase and reductase activities, and bile acid degradations. The results showed that micro-organisms from cheese comprised 105–108bacteria/g faecal sample in the HMCp group.Lactobacillusspecies from fermented milk were detected in HMfm rats. Consumption of cheese and fermented milk led to similar changes in bacterial metabolism: a decrease in azoreductase activity and NH3concentration and an increase in mucolytic activities. However, specific changes were observed: in HMCp rats, the proportion of ursodeoxycholic resulting from chenodeoxycholic epimerisation was higher; in HMfm rats, α and β-galactosidases were higher than in other groups and both azoreductases and nitrate reductases were lower. The results show that, as for fermented milk, Camembert consumption did not greatly modify the microbiota profile or its major metabolic activities. Ingested micro-organisms were able to survive in part during intestinal transit. These dairy products exert a potentially beneficial influence on intestinal metabolism.

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Identification of Lactobacillus Species Isolated From Traditional Dairy Products Using RAPD-PCR

Avicenna Journal of Clinical Microbiology and Infection ◽

10.34172/ajcmi.2018.02 ◽

2018 ◽

Vol 5 (2) ◽

pp. 7-13 ◽

Cited By ~ 1

Author(s):

Delshad Abdollahniya ◽

Seyed Mostafa Hosseini ◽

Batoul Kavyani Baghbaderani ◽

Alireza Mordadi ◽

Mohammad Reza Arabestani

Keyword(s):

Dairy Products ◽

Lactobacillus Species ◽

Rapd Pcr ◽

Traditional Dairy Products

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Manner of Ethiopian Dairy Products Processing and Their Nutritional and Health Importance

European Journal of Nutrition & Food Safety ◽

10.9734/ejnfs/2019/v10i230106 ◽

2019 ◽

pp. 137-148

Author(s):

Jemal Mohammed

Keyword(s):

Dairy Products ◽

Health Benefits ◽

Vital Role ◽

Human Nutrition ◽

Nutrition And Health ◽

Manufacturing Procedure ◽

Traditional Dairy Products ◽

Few Data ◽

Processing Steps

Dairy products play a vital role in human nutrition and protecting against numerous diseases. Understanding the meticulous characteristics of traditionally processed dairy products as well as appropriate examination of the indigenous processing steps are important in order to vouch for suitable manufacturing procedure and protocols for commercialization. In Ethiopia, fortunately, some evidence is available on the general characteristics and processing practices of traditional dairy products nevertheless a few data is available about their role in human nutrition and health. Therefore, the objective of this review was to assess and compile information on processing of traditional dairy products in Ethiopia and their nutritional and health benefits. Ergo, ayib , arera, kibe, neter kibe, aguat, ititu, and dhanaan are the major dairy products encompassed in this review.

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