THE FEEDING OF FERMENTED COLOSTRUM TO NEONATAL CALVES. I. THE EFFECT OF INOCULATION OF COLOSTRUM ON ITS STORAGE CHARACTERISTICS AND ON CALF PERFORMANCE

1980 ◽  
Vol 60 (4) ◽  
pp. 885-897 ◽  
Author(s):  
L. A. DREVJANY ◽  
O. R. IRVINE ◽  
G. S. HOOPER
Keyword(s):  
Nutritive Value ◽  
Titratable Acidity ◽  
Streptococcus Thermophilus ◽  
Lactobacillus Bulgaricus ◽  
Watery Diarrhea ◽  
Feeding Trial ◽  
Daily Consumption ◽  
Streptococcus Lactis ◽  
Calf Performance ◽  
Mold And Yeast

Colostrum inoculated with Streptococcus lactis (treatment A), mixture of Streptococcus thermophilus and Lactobacillus bulgaricus (treatment B), Lactobacillus acidophilus (treatment C), naturally fermented (treatment D) and kept fresh (treatment E) was used in laboratory storage trial and without treatment E in calf feeding trial. Both trials were aimed at better control of the fermentation process of colostrum and improving its acceptability and nutritive value as the main feed for calves up to weaning. The fermentation, as indicated by pH and titratable acidity changes, was most effectively controlled by an early inoculation with S. lactis, although it had no effect on mold and yeast contamination. The use of this culture produced better (P < 0.05) overall daily gains (582.0 and 434.0 g for treatments A and D, respectively), higher (P < 0.05) daily consumption of starter feed (1131 and 893 g for treatments A and D, respectively) and lowest incidence of watery diarrhea in the calf feeding trial. In the laboratory storage trial, it resulted in highest (P < 0.05) levels of residual lactose in the fermented product (3.41, 1.61, 1.63 and 3.15% for treatments A, B, C and D, respectively). Early development of high acidity (below pH 4) in colostrum treated by a mixed culture of L. bulgaricus and S. thermophilus or by L. acidophilus led to premature termination of both trial treatments due to total refusal of colostrum by calves. However, both products were free of mold and yeast contamination for the duration of 25-day storage. To assure high palatability of colostrum and minimize acid sensitive contamination, it appears that fermentation should quickly lower and then maintain the pH within 4–4.5.

scholarly journals PROXIMATE AND SHELF LIFE EVALUATION OF SOYMILK YOGHURT WITH ADDED SACCHAROMYCES BOULARDII

2021 ◽  
Vol 9 (08) ◽  
pp. 1099-1108
Author(s):  
Okafor S.O. ◽  
◽  
Anyalogbu E.A. ◽  
Keyword(s):  
Shelf Life ◽  
Proximate Composition ◽  
Starter Culture ◽  
Titratable Acidity ◽  
Streptococcus Thermophilus ◽  
Saccharomyces Boulardii ◽  
Lactobacillus Bulgaricus ◽  
Fermentation Time ◽  
Life Evaluation ◽  
Water Holding

The effect of adding Saccharomyces boullardii in soya yoghurt was studied. The control was made with soya milk and traditional starter culture (Lactobacillus bulgaricus and Streptococcus thermophilus) while the other three treatments were made by adding 1%, 2%, 3% of S. boulardii with traditional yoghurt starter. Proximate composition of all yoghurt treatments were determined after fermentation time. Shelf-life evaluation of yoghurt treatment were observed during the storage time. During the proximate composition evaluation, treatment with 3% S. boulardii had highest moisture and protein content at 83.43±0.03 and 92±0.3 but least ash and carbohydrate content at 1.2±0.18 and 4.27±0.3. During shelf-life evaluation, titratable acidity and syneresis values of yoghurt with S. boulardii were slightly increased while pH and water holding capacity decreased compared with control yoghurt. After 21 days, S. boulardii counts were 5.89, 6.07 and 6.03 log.cfu/ml for yoghurt with 2% and 3% S. boulardii respectively whereas L. bulgaricus and S. thermophilius of yoghurt with 3% S. boulardii were 7.45 and 8.38 log.cfu/ml respectively. The addition of S. boulardii improved the survivability of the bacteria starter culture.

SURVIVAL OF SALMONELLA TYPHIMURIUM IN REFRIGERATED CULTURED MILKS1

1972 ◽  
Vol 35 (8) ◽  
pp. 489-495 ◽  
Author(s):  
H. s. Park ◽  
E. H. Marth
Keyword(s):  
Lactic Acid ◽  
Citric Acid ◽  
Lactic Acid Bacteria ◽  
Salmonella Typhimurium ◽  
Streptococcus Thermophilus ◽  
Lactobacillus Helveticus ◽  
Lactobacillus Bulgaricus ◽  
Refrigerated Storage ◽  
Streptococcus Lactis ◽  
Pure Cultures

Cultured skimmilks containing Salmonella typhimurium were prepared at 21, 30, or 42 C using different species of lactic acid bacteria (0.25, 1.0, and 5% inoculum) either singly or in combinations. Several commercial cultures also were used. Cultured skimmilks were stored at 11 C and tested at 3-day intervals for numbers of viable salmonellae and lactic acid bacteria and for pH. Survival of S. typhimurium varied from 6 to 9 days and from 3 to 6 days in milks cultured with 0.25% Streptococcus lactis at 21 and 30 C, respectively. Increasing the inoculum to 1% with incubation at 30 C yielded a product no more detrimental to S. typhimurium than when the lower inoculum was used at 30 C. Survival of S. typhimurium always exceeded 9 days when S. cremoris was used to make cultured skimmilks. Products made with commercial mixed cultures composed of S. lactis and S. cremoris allowed S. typhimurium to survive for periods intermediate between the extremes observed when pure cultures were used. Skimmilks cultured with Streptococcus diacetilactis and Leuconostoc citrovorum, even when skimmilks cultured with the latter organism were acidified with citric acid and incubated further, were essentially without effect on survival of S. typhimurium during refrigerated storage. Use of Streptococcus thermophilus (1% culture, 42 C incubation) yielded cultured skimmilks that were most detrimental to survival of salmonellae, whereas skimmilks fermented with Lactobacillus bulgaricus permitted survival of low numbers of salmonellae beyond 9 days. Milks cultured at 42 C with a 5% inoculum of S. thermophilus mixed with L. bulgaricus or Lactobacillus helveticus were free of viable salmonellae before the incubation was complete. Salmonellae grown in skimmilk at 21 C without a lactic culture were more resistant to inactivation during refrigerated storage than was S. typhimurium grown at 30 or 42 C.

BEHAVIOR OF SALMONELLA TYPHIMURIUM IN SKIMMILK DURING FERMENTATION BY LACTIC ACID BACTERIA1

1972 ◽  
Vol 35 (8) ◽  
pp. 482-488 ◽  
Author(s):  
H. S. Park ◽  
E. H. Marth
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Salmonella Typhimurium ◽  
Streptococcus Thermophilus ◽  
Mixed Cultures ◽  
Lactobacillus Bulgaricus ◽  
Complete Inactivation ◽  
Streptococcus Lactis ◽  
Streptococcus Cremoris ◽  
Incubation Temperatures

Skimmilk was inoculated with Salmonella typltimurium (approximately 103/ml) and with Streptococcus cremoris, Streptococcus lactis, mixtures of S. cremoris and S. lactis, Streptococcus diacetilactis, Streptococcus thermophilus, Lactobacillus bulgaricus, mixtures of S. thermophilus and L. bulgaricus, a mixture of L. helveticus and S. thermophilus, and Leuconostoc citrovorum. Inocula of lactic acid bacteria ranged from 0.25 to 5.0% and incubation temperatures from 21 to 42 C. Streptococcus cremoris, S. lactis, and mixtures of the two repressed growth but did not inactivate S. typhimurium during 18 hr of incubation at 21 or 30 C when the lactic inoculum was 0.25%. An increase in inoculum to 1% resulted in inactivation of S. typhimurium at 30 C by some of the mixed cultures. Both S. diacetilactis and L. citrovorum were less inhibitory to S. typhimurium than were S. cremoris or S. lactis. When added at the 1% level, Streptococcus thermophilus was more detrimental to S. typhimurium at 42 C than was L. bulgaricus. Mixtures of these two lactic acid bacteria, when added at levels of 1.0 and 5.0%, caused virtually complete inactivation of S. typhimurium during the interval between 8 and 18 hr of incubation at 42 C.

Shrimp Waste Fermentation Using Symbiotic Lactic Acid Bacteria

2011 ◽  
Vol 194-196 ◽  
pp. 2156-2163 ◽  
Author(s):  
Shan Duan ◽  
Ying Xia Zhang ◽  
Ting Ting Lu ◽  
Dui Xi Cao ◽  
Jing Diao Chen
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Lactobacillus Acidophilus ◽  
Fermentation Process ◽  
Amino Nitrogen ◽  
Titratable Acidity ◽  
Streptococcus Thermophilus ◽  
Lactobacillus Bulgaricus ◽  
Shrimp Waste ◽  
Whole Process

In this research, shrimp waste was fermented with 3 species of symbiotic lactic acid bacteria, namely Streptococcus thermophilus, Lactobacillus acidophilus and Lactobacillus bulgaricus. The ingredient changes occurring in the fermentation process were investigated. Results showed that the production of lactic acid in the fermentation process was remarkably improved, with the pH decreasing rapidly to 4.25 within 8 h, the lowest pH reaching 3.22, and the titratable acidity reaching 25.0 mmol/100ml. The improved acidic environment promoted the removal of calcium and protein, with 91.3% calcium, 97.7% protein and 32.3% carotenoid removed from shrimp waste after 168 h fermentation. The putrefaction was effectively prevented and the TVBN level was low throughout the whole process. Glucose was consumed rapidly in the earlier phase of the fermentation; about 69.4% glucose was consumed in the initial 24 h. The consumption of glucose was in well accordance with the growth of lactic acid bacteria, the removal of calcium and the increasing of titratable acidity. The amino nitrogen content kept increasing within 48 h, thereafter it came to decrease. 88.4% of peptides in the hydrolysate ranged between 1000 ~ 10000 Da, 10.2% smaller than 1000 Da, and 3.44% larger than 10000 Da.

Preservation of Lactic Acid Bacteria on Anhydrous Silica Gel for Three Years

1983 ◽  
Vol 46 (8) ◽  
pp. 699-701 ◽  
Author(s):  
MARIA C. T. DE SILVA ◽  
MARIA A. TESSI ◽  
MARIA A. MOGUILEVSKY
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Silica Gel ◽  
Streptococcus Thermophilus ◽  
Lactobacillus Helveticus ◽  
Lactobacillus Bulgaricus ◽  
Preservation Methods ◽  
Streptococcus Lactis ◽  
Streptococcus Cremoris ◽  
Negative Effect

This study, which covers three years of storage. analyzes the application of silica gel preservation methods to lactic acid bacteria widely used in yogurt and cheese fermentation. Strains of Streptococcus lactis, Streptococcus lactis subsp. diacetylactis, Streptococcus cremoris, Streptococcus thermophilus. Lactobacillus bulgaricus, Lactobacillus helveticus and a yogurt culture were adsorbed on anhydrous silica gel in screw-cap tubes or in ordinary test tubes which were subsequently flame-sealed under vacuum. During 3 years. the bacteria were tested for viability by incubation in sterile milk. All of the bacteria retained their acidifying activity, with the exception of the yogurt culture. Extending preservation for more than 2 years had a negative effect on the activity of the yogurt culture. Results obtained support the use of screw-cap tubes which, in general, were suitable to preserve suspensions of lactic acid bacteria adsorbed on anhydrous silica gel.

Lactic Acid Production by Streptococcus thermophilus and Lactobacillus bulgaricus in Milk Precultured with Psychrotrophic Bacteria

1977 ◽  
Vol 40 (7) ◽  
pp. 475-479 ◽  
Author(s):  
M. A. COUSIN ◽  
E. B. MARTH
Keyword(s):  
Lactic Acid ◽  
Acid Production ◽  
Lactic Acid Production ◽  
Titratable Acidity ◽  
Streptococcus Thermophilus ◽  
Raw Milk ◽  
Starter Cultures ◽  
Lactobacillus Bulgaricus ◽  
Psychrotrophic Bacteria ◽  
Cell Free Filtrate

Raw milk was incubated at 7 C for 5 days after it was inoculated with psychrotophic bacteria previously isolated from other raw milks. Then a portion of each sample of milk was pasteurized; the remainder was autoclaved. Streptococcus thermophilus and Lactobacillus bulgaricus were individually inoculated into all pasteurized and autoclaved milks which were then incubated at 37 C and titratable acidity was measured at 2-h intervals. Pasteurized milks precultured with psychrotrophic bacteria supported more acid production than did pasteurized control milks. S. thermophilus and especially L. bulgaricus produced more acid in autoclaved than in pasteurized milks. Cell-free filtrates from cultures of psychrotrophic bacteria were added to raw, pasteurized, and autoclaved milks before they were inoculated with the lactic acid bacteria. Results were similar to those obtained when psychrotrophic bacteria were added to milk. When the cell-free filtrate was added to milks simultaneously with starter cultures, less than 10 h were required to produce conditions in milk favorable for enhanced lactic acid production.

Use of Yogurt Prepared with the Probiotic Streptococcus Salivarius BIO5 Strain in the Control of Bacterial Tonsillitis in Children

2020 ◽  
Vol 15 (1) ◽  
pp. 30-33
Author(s):  
Vera Fantinato ◽  
Heloísa Ramalho de Carvalho ◽  
Ana Lucia Orlandini Pilleggi de Sousa
Keyword(s):  
Treatment Group ◽  
Streptococcus Thermophilus ◽  
Probiotic Strain ◽  
Lactobacillus Bulgaricus ◽  
Streptococcus Salivarius ◽  
Recurrent Tonsillitis ◽  
Daily Consumption ◽  
Blinded Study ◽  
One Year ◽  
Double Blinded

This double-blinded study aims to verify whether the yogurt prepared with a Streptococcus salivarius BIO5 probiotic strain can control recurrent tonsillitis in children. To this end, children with recurrent Streptococcus pyogenes tonsillitis consumed one of the two yogurt preparations daily for one year. The placebo group received the yogurt prepared with normal yogurt bacteria (Streptococcus thermophilus and Lactobacillus bulgaricus) whereas the treatment group received the yogurt prepared with the S. salivarius subsp. salivarius BIO5 strain. In the children completing the study, the recurrence of tonsillitis was about 89% in the placebo vs. about 12% in the treatment group. Furthermore, the children who dropped out from the treatment group showed about 3 times higher rate of infection. These data support the prevention of bacterial tonsillitis in children by daily consumption of the yogurt prepared with the BIO5 Streptococcus salivarius probiotic.

scholarly journals Selection and study on technological parameters of symbiotic starter cultures Lactobacillus bulgaricus and Streptococcus thermophilus for production of Vietnamese yogurt

2020 ◽  
Vol 3 (2) ◽  
pp. 118
Author(s):  
Thanh Le ◽  
Bogdan Goranov ◽  
Radka Vlaseva
Keyword(s):  
Maximum Rate ◽  
Starter Culture ◽  
Titratable Acidity ◽  
Streptococcus Thermophilus ◽  
Starter Cultures ◽  
Lactobacillus Bulgaricus ◽  
Technological Parameters ◽  
Coagulation Time ◽  
The Moment ◽  
Natural Milk

In this paper ten symbiotic starter cultures for yogurt production were examined for their coagulation time, titratable acidity, pH at the moment of coagulation. Their maximum rate of acidification was also determined by model of fermentation kinetics. Three starter cultures were selected for production of Vietnamese yogurt. With the selected starter culture, yogurt from natural milk and reconstituted whole milk was obtained. Their coagulation time, acidity, maximum rate of acidification and rate of acidification during storage of product were studied. As a result of this study and mathematical modeling, we concluded that maximum rate of acidification at moment of coagulation and during storage was affected by the type of milk used in yogurt production.

scholarly journals The Effect of Cuminum Essential Oil on Rheological Properties and Shelf Life of Probiotic Yoghurt

2020 ◽  
Author(s):  
Hamed Ahari ◽  
Ramona Massoud ◽  
Anousheh Sharifan
Keyword(s):  
Essential Oil ◽  
Rheological Properties ◽  
Antioxidant Properties ◽  
Control Sample ◽  
Titratable Acidity ◽  
Streptococcus Thermophilus ◽  
Bifidobacterium Bifidum ◽  
Lactobacillus Bulgaricus ◽  
Cuminum Cyminum ◽  
Overall Acceptability

Background: Antimicrobial and antioxidant properties of the essential oils (EOs) are important in food industry. This study investigated the effects of EO from Cuminum cyminum on the preservation of yogurt containing Streptococcus thermophilus, Lactobacillus bulgaricus, and Bifidobacterium bifidum. Methods: The yogurt samples’ biological, physicochemical, and sensorial characteristics were evaluated at three levels of 1%, 2% and 3% of EO during the storage (7, 14, and 21 days). Results: The bacterial activity declined significantly in all samples during the storage (P < 0.05). Adding EO decreased the rate of bacterial growth of both probiotic and starter strains over 21 days. The titratable acidity (TA) and syneresis were increased (P < 0.05), while the pH levels were decreased (P < 0.05) during the storage. The highest viscosity was 8600 mili paskal secent (mPa.s) in control sample in the first day and 5700 mPa.s for 1% cuminum cyminum essential oil (CEO) on the 21st day. The CEO had no effects on flavor, odor, and overall acceptability. Conclusion: Generally, the high level of phenols influenced the biological, physicochemical, and rheological properties of bioyogurts positively.

Sign in / Sign up

Export Citation Format

Share Document