scholarly journals Inactivation of Dairy Bacteriophages by Thermal and Chemical Treatments

Viruses ◽  
2019 ◽  
Vol 11 (5) ◽  
pp. 480 ◽  
Author(s):  
Mariángeles Briggiler Marcó ◽  
Viviana B. Suárez ◽  
Andrea Quiberoni ◽  
Silvina A. Pujato
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Cheese Whey ◽  
Dairy Product ◽  
Raw Milk ◽  
Thermal Treatments ◽  
Chemical Treatments ◽  
Product Manufacturing ◽  
Fermented Dairy ◽  
Existing Data

This article provides information on the characteristics of diverse phages of lactic acid bacteria and highlights the incidence of their presence in different dairy fermentations. As it is known, thermal treatments on raw milk and use of sanitizers in the disinfection of surfaces and equipment are strategies usually applied in dairy to prevent bacteriophage infections. In this sense, this review mainly focuses on the existing data about the resistance against thermal treatments and sanitizers usually used in the dairy industry worldwide, and the differences found among bacteriophages of diverse genera are remarked upon. Also, we provide information concerning the problems that have arisen as a consequence of the potential presence of bacteriophages in cheese whey powder and derivatives when they are added in fermented dairy product manufacturing. Finally, some important conclusions on each topic are marked and checkpoints to be considered are suggested.

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.

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 Characterization of Probiotic Properties of Lactic Acid Bacteria Isolated from Yoghurt Available in Bangladesh

2018 ◽  
Vol 6 (11) ◽  
pp. 1544
Author(s):  
Mohammad Shaokat Ali ◽  
Shamima Ahmed ◽  
Md. Forhad Uddin ◽  
Abdul Matin ◽  
Mohammad Sharif Uddin ◽  
...  
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Bile Salt ◽  
Dairy Product ◽  
Probiotic Bacteria ◽  
Probiotic Properties ◽  
Fermented Dairy Product ◽  
Potential Source ◽  
Fermented Dairy

Yoghurt is the common fermented dairy product consumed worldwide and it is considered a potential source of probiotic bacteria (Lactobacilli and Lactococci). To assess the in-vitro probiotic properties of lactic acid bacteria, Lactococcus lactis subsp. lactis, Lactobacillus delbrueckii and Lactobacillus plantarum species isolated from yoghurt sold in different local markets of Chittagong region in Bangladesh were examined by morphological characteristics and biochemical tests. In the preliminary test, all isolates were grown well at acidic pH (pH 3-5) while the optimum growth temperature was 37°C and better growth was observed in the presence of 1-8% NaCl concentrations. In addition, the selected isolates were able to survive up to 3% bile salt concentrations while the best tolerance was at 1% bile salt. The strains successfully inhibited the growth of common pathogenic bacteria likely Escherichia coli, Pseudomonas aeruginosa, Salmonella Paratyphi, Staphylococcus aureus and Bacillus subtilis examined by in vitro growth inhibition test. Most of the isolated strains exhibited resistance pattern against ten commonly used antibiotics in foodborne illness in the country. However, the strains in yoghurt sold at Chittagong city have ideal probiotic characteristics and this fermented dairy product could be a potential source of human probiotic bacteria.

scholarly journals Fermented dairy product for a low-fat bakery product application: chemical and sensory analysis

2016 ◽  
Vol 34 (No. 6) ◽  
pp. 529-533 ◽  
Author(s):  
L. Gemelas ◽  
P. Degraeve ◽  
A. Hallier ◽  
Y. Demarigny
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Lactococcus Lactis ◽  
Sensory Analysis ◽  
Dairy Product ◽  
Perception Threshold ◽  
Bakery Product ◽  
Product Application ◽  
Fermentation Parameters ◽  
Fermented Dairy

Whey was fermented using different lactic acid bacteria in order to obtain an ingredient as a substitute for butter in pastry products. Lactococcus lactis subsp. lactis biovar diacetylactis was selected based on its capacity to produce buttery flavours like diacetyl. Fermentation parameters such as temperature, aeration, citrate addition, and the duration of each fermentation step were selected in order to boost diacetyl production. Fermented whey was then added as an ingredient to white sandwich bread which did not initially contain any butter in the recipe. Sensory analysis brought to light that the buttery aroma was under the perception threshold in the bread containing the mixture even though the fermented whey contained diacetyl.

scholarly journals Dominant Lactic Acid Bacteria in Naturally Fermented Milks from Messinese Goat’s Breed

2019 ◽  
Author(s):  
M. Palmeri ◽  
I. Mancuso ◽  
P. Barbaccia ◽  
F. Cirlincione ◽  
M.L. Scatassa
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Dairy Products ◽  
Raw Milk ◽  
Growth Media ◽  
Rrna Gene ◽  
Phenotypic Properties ◽  
Leuconostoc Lactis ◽  
Gene Data ◽  
Fermented Dairy

Background: Lactic Acid Bacteria (LAB) are an important group of microorganisms responsible for the fermentation dairy products. This study was done to identify the dominant lactic acid bacteria in naturally fermented milks from Messinese goat’s breed. Methods: Eighteen individual raw milk samples collected from Messinese goat’s breed were acidified at pH 5.20 and left to spontaneously ferment at 37 °C for 4 days. All samples were analyzed for rod- and coccus-shaped LAB. Also, all presumptive LAB were isolated and differentiated according to their phenotypic properties and genetic polymorphisms and then identified by sequencing the 16S rRNA gene. Data were statistically analyzed using SAS 9.2 software. Results: Levels of coccus- and rod-shaped LAB were in the range of 1.78-7.10 log and 1.00-7.09 log colony forming unit/ml, respectively. The microbiological counts on the two different growth media were significantly (p<0.05) different among the samples. Among 12 identified strains, the most numerous one was Enterococcus hirae (n=4), followed by E. faecium (n=3), while the other species (E. durans, E. faecalis, E. lactis, Lactococcus lactis, and Leuconostoc lactis) included one strain each. Conclusion: The major group identified in this study was mainly represented by members of Enterococcus genus. Although Enterococcus spp. are related to the typicality of some traditional fermented dairy products, this study highlights the need for risk assessment of pathogenic enterococci species for the consumers.

scholarly journals Antibacterial Activity of Some Lactic Acid Bacteria Isolated from an Algerian Dairy Product

2009 ◽  
Vol 2009 ◽  
pp. 1-6 ◽  
Author(s):  
Abdelkader Mezaini ◽  
Nour-Eddine Chihib ◽  
Abdelkader Dilmi Bouras ◽  
Naima Nedjar-Arroume ◽  
Jean Pierre Hornez
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Antibacterial Effect ◽  
Dairy Product ◽  
Streptococcus Thermophilus ◽  
Fermented Food ◽  
Bacteriocin Production ◽  
Gram Positive ◽  
Bacteria Growth ◽  
Gram Positive Bacteria

In the present study, the antibacterial effect of 20 lactic acid bacteria isolates from a traditional cheese was investigated. 6 isolates showed antibacterial effect against Gram positive bacteria.Streptococcus thermophilusT2 strain showed the wide inhibitory spectrum against the Gram positive bacteria. Growth and bacteriocin production profiles showed that the maximal bacteriocin production, byS. thermophilusT2 cells, was measured by the end of the late-log phase (90 AUml−1) with a bacteriocine production rate of 9.3 (AUml−1)h−1. In addition, our findings showed that the bacteriocin, produced byS. thermophilusT2, was stable over a wide pH range (4–8); this indicates that such bacteriocin may be useful in acidic as well as nonacidic food. This preliminarily work shows the potential application of autochthonous lactic acid bacteria to improve safety of traditional fermented food.

scholarly journals Environmental stress responses in yeasts and lactic acid bacteria strains isolated from dairy traditional Romanian fermented products

2021 ◽  
Vol 26 (2) ◽  
pp. 2548-2559
Author(s):  
VIORICA CORBU ◽  
◽  
STEFANA PETRUT ◽  
TATIANA VASSU ◽  
DIANA PELINESCU ◽  
...  
Keyword(s):  
Lactic Acid ◽  
Cell Growth ◽  
Lactic Acid Bacteria ◽  
Environmental Stress ◽  
Stress Responses ◽  
Dairy Products ◽  
Growth Parameters ◽  
Great Opportunity ◽  
Fermented Dairy Products ◽  
Fermented Dairy

During last decades, there is a growing interest for characterizing new microbial strains isolated from various sources (plants, soil and natural fermentative processes), in order to enhance industrial productivity. The aim of the present study was to assess the profile of cell growth parameters and biomass accumulation of 15 newly isolated yeast and lactic acid bacteria (LAB) strains from Romanian spontaneous fermented dairy products under different environmental stress conditions (chemical and physical). On this purpose, the yeast and LAB strains were characterized and identified using MALDI-TOF MS and selected for their biotechnological potential. Cell growth was evaluated in presence of extreme pH values, temperatures and different NaCl concentrations. All strains included in this study grew well under their optimal conditions; some of them preferred extreme parameters: acid / very alkaline pH, high temperatures or NaCl concentration The characterization of microbiota from Romanian spontaneous fermented dairy products might represent a great opportunity for the development of dairy industry using native microorganisms, preserving thus the Romanian biodiversity and cultural heritage.

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