Characterization of Certain Bacterial Strains for Potential Use as Starter or Probiotic Cultures in Dairy Products

2011 ◽  
Vol 74 (8) ◽  
pp. 1379-1386 ◽  
Author(s):  
A. MONTEAGUDO-MERA ◽  
I. CARO ◽  
L. B. RODRÍGUEZ-APARICIO ◽  
J. RÚA ◽  
M. A. FERRERO ◽  
...  
Keyword(s):  
Lactic Acid ◽  
Dairy Products ◽  
Lactobacillus Rhamnosus ◽  
Antimicrobial Properties ◽  
Culture Collection ◽  
Cow’S Milk ◽  
Bacterial Strains ◽  
Cow's Milk ◽  
Ewe's Milk ◽  
Lactobacillus Spp

The present work was aimed at characterizing 12 strains of lactic acid bacteria (LAB) to obtain improved potential starter or probiotic cultures that could be used for making dairy products from ewe's milk and cow's milk. Eight strains with antimicrobial properties, isolated from ewe's milk and from cheese made from ewe's and/or cow's milk, were studied. They were identified as Enterococcus faecalis (five strains), Lactococcus lactis subsp. cremoris, Leuconostoc mesenteroides, and Lactobacillus paracasei subsp. paracasei (one strain of each species). Additionally, four strains were obtained from the American Type Culture Collection: Lactobacillus casei 393 (isolated from cheese), L. lactis subsp. lactis 11454 (origin nonspecified and a producer of nisin), and two strains isolated from human feces (L. paracasei subsp. paracasei 27092 and Lactobacillus rhamnosus 53103, antibacterial agent producer). All E. faecalis strains showed at least one virulence factor (either hemolysin or gelatinase), which emphasizes the importance of these studies in this species. Both L. lactis strains and most Lactobacillus spp. were good acidifiers in ewe's milk and cow's milk at 30°C. High β-galactosidase activity, as well as aminopeptidase activities that favor the development of desirable flavors in cheese, were detected in all Lactobacillus spp. strains. Furthermore, L. rhamnosus ATCC 53103 showed α-fucosidase activity (thought to help colonization of the intestine) and lack of α-glucosidase activity (a trait considered positive for diabetic and obese humans). This last enzymatic activity was also lacking in L. lactis ATCC 11454. L. mesenteroides was the only strain D(−)-lactic acid producer. The selection of any particular strain for probiotic or dairy cultures should be performed according to the technological and/or functional abilities needed.

scholarly journals The Effectiveness of Probiotic Lactobacillus rhamnosus and Lactobacillus casei Strains in Children with Atopic Dermatitis and Cow’s Milk Protein Allergy: A Multicenter, Randomized, Double Blind, Placebo Controlled Study

Nutrients ◽  
2021 ◽  
Vol 13 (4) ◽  
pp. 1169
Author(s):  
Bożena Cukrowska ◽  
Aldona Ceregra ◽  
Elżbieta Maciorkowska ◽  
Barbara Surowska ◽  
Maria Agnieszka Zegadło-Mylik ◽  
...  
Keyword(s):  
Atopic Dermatitis ◽  
Lactobacillus Casei ◽  
Milk Protein ◽  
Lactobacillus Rhamnosus ◽  
Cow’S Milk ◽  
Controlled Study ◽  
Symptom Improvement ◽  
Cow's Milk ◽  
Probiotic Preparation ◽  
Cow’S Milk Protein

Probiotics seem to have promising effects in the prevention and treatment of allergic conditions including atopic dermatitis (AD) and food allergy. The purpose of this multicenter randomized placebo-controlled trial was to evaluate the effectiveness of a probiotic preparation comprising Lactobacillus rhamnosus ŁOCK 0900, Lactobacillus rhamnosus ŁOCK 0908, and Lactobacillus casei ŁOCK 0918 in children under 2 years of age with AD and a cow’s milk protein (CMP) allergy. The study enrolled 151 children, who—apart from being treated with a CMP elimination diet—were randomized to receive the probiotic preparation at a daily dose of 109 bacteria or a placebo for three months, with a subsequent nine-month follow-up. The primary outcomes included changes in AD symptom severity assessed with the scoring AD (SCORAD) index and in the proportion of children with symptom improvement (a SCORAD score decreased by at least 30% in comparison with that at baseline). After the three-month intervention, both the probiotic and placebo groups showed a significant (p < 0.0001) decrease in SCORAD scores, which was maintained nine months later. The percentage of children who showed improvement was significantly higher in the probiotic than in the placebo group (odds ratio (OR) 2.56; 95% confidence interval (CI) 1.13–5.8; p = 0.012) after three months. Probiotics induced SCORAD improvement mainly in allergen sensitized patients (OR 6.03; 95% CI 1.85–19.67, p = 0.001), but this positive effect was not observed after nine months. The results showed that the mixture of probiotic ŁOCK strains offers benefits for children with AD and CMP allergy. Further research is necessary to assess the effect of probiotic supplementation on the development of immune tolerance. (ClinicalTrials.gov NCT04738565)

Behaviour ofStreptococcus lactisin heat treated (80 °C for 30 min) or sterilized cow's and ewe's milk

1983 ◽  
Vol 50 (3) ◽  
pp. 357-363 ◽  
Author(s):  
Francisco J. Chavarri ◽  
Jose A. Nuñez ◽  
Manuel Nuñez
Keyword(s):  
Acid Production ◽  
Generation Time ◽  
Buffer Capacity ◽  
Cow’S Milk ◽  
Cow's Milk ◽  
Vitamin Content ◽  
Streptococcus Lactis ◽  
Generation Times ◽  
Heat Treated ◽  
Ewe's Milk

SummaryGeneration times and acid production after 6 and 24 h by 20 strains ofStreptococcus lactisof dairy origin were determined in heat treated (80 °C for 30 min) and sterilized cow's and ewe's milk. Ewe's milk enhanced growth of the streptococci, with significantly (P< 0·001) shorter generation times and higher acid production after 6 h incubation than cow's milk, probably due to its higher vitamin content. The stronger buffer capacity of ewe's milk allowed a higher (P< 0·001) acid production after 24 h than cow's milk. A stimulatory effect of sterilization on generation time and acid production after 24 h was observed in cow's milk. However, the heat treated ewe's milk was shown to be a better substrate than sterilized ewe's milk forStr. lactis.

Evaluation of Spectrophotometric and Fluorometric Methods for Alkaline Phosphatase Activity Determination in Ewe's Milk

2000 ◽  
Vol 63 (9) ◽  
pp. 1258-1261 ◽  
Author(s):  
M. F. SCINTU ◽  
E. DAGA ◽  
A. LEDDA
Keyword(s):  
Alkaline Phosphatase ◽  
Standard Deviation ◽  
Raw Milk ◽  
Cow’S Milk ◽  
Official Method ◽  
Cow's Milk ◽  
Alp Activity ◽  
Relative Standard ◽  
Ewe's Milk ◽  
European Method

The alkaline phosphatase (ALP) activity test has been used since 1935 to assess the effectiveness of pasteurization. Different analytical methods exist for detecting ALP in milk. Unfortunately, there is little information about ALP activity in ewe's milk. The aim of this study was to assess and compare the official European method (spectrophotometric method) and the Fluorophos method (fluorometric method) regarding their use in ewe's milk. Bulk ewe's milk samples were taken from a flock and from three different dairies. A portion of the original sample was pasteurized at 63°C for 30 min in a circulating bath; another portion was heated to and kept at 95°C for about 2 min, and 0.1% (vol/vol) of raw milk was added. The samples obtained were analyzed in duplicate using the spectrophotometric and fluorometric methods. The relation between ALP activity determined by the two methods was characterized by the following equation: Y = 1.34 + 0.0039X (where Y = ALP in μg of phenol per ml of milk and X = ALP in mU/liter; R2 = 91.5%). Precision parameters (repeatability [r], standard deviation of repeatability [sr], and relative standard deviation of repeatability [RSDr]) for both methods were calculated. The values of RSDr for the Fluorophos method were 4.30 for pasteurized milk and 2.96 for 0.1% raw milk, close to the value indicated by Rocco in whole cow's milk (RSDr = 4.4). The repeatability for the official method (r = 2.16) was close to that indicated for whole cow's milk (r = 2).

scholarly journals The influence of different kind of milk on quality of Sjenica cheese and Sjenica type cheeses made by autohthonous technology

2004 ◽  
Vol 20 (1-2) ◽  
pp. 109-118 ◽  
Author(s):  
Ognjen Macej ◽  
Snezana Jovanovic ◽  
Miroljub Barac
Keyword(s):  
Geographic Origin ◽  
Cow Milk ◽  
Cow’S Milk ◽  
Coagulation Time ◽  
Cow's Milk ◽  
Whole Milk ◽  
Technology Process ◽  
Ewe's Milk ◽  
Cheese Production

In this paper, influence of the composition of autohtonous Sjenica cheese and composition of cheese made from cow milk in the type of Sjenica cheese were comparatively investigated. Autohtonous Sjenica cheese, made from ewe's milk and Sjenica type cheese made from cow's milk both had high content of moisture (53.46% and 59.56% respectively), which is the result of production process (coagulation time, curd processing, drying and salting). According to moisture content in fat free basis - MFFB (73.51% and 73.38% respectively) both cheeses belong to soft cheeses group, and according to fat in total solids - FTS (58.66% and 46.75% respectively) they belong to a group of whole milk cheeses. Ripening coefficient of Sjenica cheese made from ewe's milk (21.42%) was larger than ripening coefficient of Sjenica type cheese made from cow's milk (20.41%). Big differences in chemical composition of both cheeses are due to non-uniformly technology, which imposes need to assimilate technology process of Sjenica cheese production and fulfill geographic origin protection of Sjenica cheese as autohthonous cheese characteristic for wider area of Sjenicko-pesterska plateau.

scholarly journals The effect of bacterial inoculant supplementation on the fermentation process of crushed maize ears in laboratory silos

2005 ◽  
Vol 53 (4) ◽  
pp. 33-42
Author(s):  
Petr Doležal ◽  
Dušan Kořínek ◽  
Jan Doležal ◽  
Václav Pyrochta
Keyword(s):  
Lactic Acid ◽  
Ph Value ◽  
Lactobacillus Rhamnosus ◽  
Lactobacillus Brevis ◽  
Water Soluble ◽  
Bacterial Strains ◽  
Total Acid ◽  
Ethanol Content ◽  
Fermentation Quality ◽  
Biological Additive

In the experiment was the effect of biological additive on the fermentation quality of crushed maize ears of two hybrids by comparing with the untreated control. The bacterial inoculant „A“ contained selected bacterial strains of Lactobacillus rhamnosus (NCIMB 30121) and Enterococcus faecium (NCIMB 30122). As effective substances of bacterial water–soluble inoculant „B“ were selected bacterial strains of Lactobacillus rhamnosus (NCIMB 30121), Lactobacillus plantarum (DSM 12836), Lactobacillus brevis (DSM 12835), Lactobacillus buchneri (DSM 12856), Pediococcus acidialactici (P. pentosaceus) (DSM 12834). The addition of inoculant „A“ in our experiment conditions increased statistically significantly (P<0.01) the pH value (4.09±0.01), resp. 4.02±0.02 in second trial with Pedro hybrid. The bacterial inoculant „B“ increased significantly (P<0.01) the contents of lactic acid (50.95±0.1.87 g/kg DM), acetic acid (18.61±0.34 g/kg DM), sum of acids (69.55±1.62 g/kg DM) and decreased (P<0.01) in the first trial the ethanol content (5.41±0.45 g/kg DM). The highest DM content (P<0.01) was in all experimental inoculated silages with additive „A“ (54.26±0.86%, and 53.56±0.54%, resp.). The bacterial inoculant „A“ increased significantly (P<0.01) in comparison with control silage in the second trial the content of lactic acid (34.66Ī2.81 g/kg DM), sum of acids (44.68±3.54 g/kg DM), the total acids content (32.87±2.88 g/kg DM), and ethanol content (17.33±0.79 g/kg DM). The inoculation positive effect was demonstrated in reduction of ethanol amount and of total acid production. The pH value of inoculated silages was not significantly lower than that in the control silage.

scholarly journals Viability of lactic acid bacteria in different components of Ogi with anti diarrhoeagenic E. coli activities

2019 ◽  
Vol 3 (6) ◽  
pp. 206-213
Author(s):  
Roseline Eleojo Kwasi ◽  
Iyanuoluwa Gladys Aremu ◽  
Qudus Olamide Dosunmu ◽  
Funmilola A. Ayeni
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Antimicrobial Properties ◽  
Culture Method ◽  
Antimicrobial Activities ◽  
Drying Methods ◽  
Bacterial Strains ◽  
E Coli ◽  
Log Reduction ◽  
Freeze Dried

Background: Ogi constitutes a rich source of lactic acid bacteria (LAB) with associated health benefits to humans through antimicrobial activities. However, the high viability of LAB in Ogi and its supernatant (Omidun) is essential. Aims: This study was carried out to assess the viability of LAB in various forms of modified and natural Ogi and the antimicrobial properties of Omidun against diarrhoeagenic E coli. Methods and Material: The viability of LAB was assessed in fermented Ogi slurry and Omidun for one month and also freeze-dried Ogi with and without added bacterial strains for two months. A further 10 days viability study of modified Omidun, refrigerated Omidun, and normal Ogi was performed. The antimicrobial effects of modified Omidun against five selected strains of diarrhoeagenic E. coli (DEC) were evaluated by the co-culture method. Results: Both drying methods significantly affected carotenoids and phenolic compounds. The Ogi slurry had viable LAB only for 10 days after which, there was a succession of fungi and yeast. Omidun showed 2 log10cfu/ml reduction of LAB count each week and the freeze-dried Ogi showed progressive reduction in viability. Refrigerated Omidun has little viable LAB, while higher viability was seen in modified Omidun (≥2 log cfu/ml) than normal Omidun. Modified Omidun intervention led to 2-4 log reduction in diarrhoeagenic E. coli strains and total inactivation of shigella-toxin producing E. coli H66D strain in co-culture. Conclusions: The consumption of Ogi should be within 10 days of milling using modified Omidun. There are practical potentials of consumption of Omidun in destroying E. coli strains implicated in diarrhea. Keywords: Ogi, Omidun, lactic acid bacteria, diarrhoeagenic Escherichia coli strains, Viability.

Lactobacillus rhamnosus GG intervention expands tolerogenic microbiota in infants with cow's milk allergy

2014 ◽  
Vol 46 ◽  
pp. e91-e92
Author(s):  
Roberto Berni Canani ◽  
Andrew T. Stefka ◽  
Tiffany J. Patton ◽  
Rita Nocerino ◽  
Rosita Aitoro ◽  
...  
Keyword(s):  
Lactobacillus Rhamnosus ◽  
Cow’S Milk Allergy ◽  
Cow’S Milk ◽  
Milk Allergy ◽  
Lactobacillus Rhamnosus Gg ◽  
Cow's Milk ◽  
Cow's Milk Allergy

CHANGES IN THE CHEMICAL COMPOSITION OF COWS MILK OF EDUCATIONAL SCIENTIFIC AND PRACTICAL CENTER «STUDENTESKIY» IN AUTUMN

2019 ◽  
Vol 1 (4) ◽  
pp. 382-387
Author(s):  
G.A. Larionov ◽  
◽  
V.G. Semenov ◽  
N.V. Mardaryeva ◽  
◽  
...  
Keyword(s):  
Chemical Composition ◽  
Seasonal Changes ◽  
Dairy Products ◽  
Dairy Product ◽  
Research Work ◽  
Dairy Farm ◽  
Cow’S Milk ◽  
Agricultural Product ◽  
Cow's Milk ◽  
State Agricultural Academy

Cow's milk is the main agricultural product and a valuable raw material for the production of dairy products. During the study the quality of milk, organoleptic, microbiological and chemical indicators are determined. The chemical composition of milk depends on many factors – the breed of cows, feeding, content, age, physiological condition of the animal, season of the year, etc. The chemical composition of raw milk is an important condition in deciding on its further processing for a certain type of dairy product. Modern national and international regulatory documents impose low requirements for the mass fraction of fat and protein in cow's milk – at least 2,8 %. Milk with a minimum content of fat and protein does not allow to obtain products with high yield. To plan the production of dairy products, it is necessary to take into account seasonal changes in the chemical composition. The Chuvash State Agricultural Academy has a small dairy farm. The academy has a training and research laboratory on the technology of milk and dairy products. In the conditions of this laboratory, milk of cows, not only of our academy, but also of personal subsidiary, farm and collective farms are examined. In this regard, it is relevant to conduct research to identify seasonal changes in chemical composition of milk. Our article presents the results of research work on determining the chemical composition of milk of cows in the dairy farm of educational scientific and practical center «Studenteskiy» of the Chuvash State Agricultural Academy in autumn. It was revealed that in September, October and November, the content of fat and protein in milk significantly increases.

scholarly journals Cow's Milk and Dairy Consumption: Is There Now Consensus for Cardiometabolic Health?

2020 ◽  
Vol 7 ◽  
Author(s):  
Sally D. Poppitt
Keyword(s):  
Dairy Products ◽  
Fat Content ◽  
Animal Origin ◽  
Cow’S Milk ◽  
Cardiometabolic Health ◽  
Inverse Association ◽  
Low Fat ◽  
Cow's Milk ◽  
Positive Effects ◽  
Dairy Consumption

Cow's milk and dairy products derived from this complex food source have long been proposed as beneficial to human health, yet underlying clinical evidence of direct benefit continues to raise controversy. Limited evidence supports positive cardiometabolic effects of a number of dairy macro- and micronutrient components including whey protein and casein, unsaturated fats, milk fat globule membrane (MFGM) and polar phospholipids, vitamin D and calcium, in addition to non-bovine components including bacterial and yeast probiotics. More controversial remain lipid components trans fats, including trans vaccenic acid, trans palmitoleic acid, and conjugated cis trans linoleic acid (CLA), plus medium-chain and odd-chain dairy fats. New evidence is rapidly identifying multiple pathways by which these dairy nutrients may effect health. Processing, including fermentation and homogenization, may also have positive effects. Conversely, the high saturated fat content of dairy has long raised concern, aligned with international guidelines to minimize dietary intake of animal-origin saturated fatty acids (SFA) to achieve better cardiometabolic health. However, led in part by observational studies and meta-analyses showing dairy to have no or even an inverse association with cardiometabolic health, evidence from randomized controlled trials (RCTs) has been scrutinized over the last 5 years, and focus on low-fat dairy has been challenged. Recent evidence supports the hypothesis that adverse effects of SFAs on metabolic health may be ameliorated when these fats are consumed within a complex matrix such as milk, cheese or yogurt, and that dairy food categories may influence outcomes as much as total fat content. For example, yogurt and high-fat, high-SFA cheese have a negative association with risk of type 2 diabetes (T2D) in many, not all, published trials. However, large sample dairy RCTs of long duration with CVD or T2D incidence as primary endpoints are lacking. This is a clear research gap, with these clinical studies required if a causative link between dairy and improved cardiometabolic health is to be confirmed and in turn promoted through dietary guidelines. Current advisories from national guidance groups such as American Heart Association (AHA) and European Society of Cardiology (ESC) continue to promote consumption of low-fat dairy products, whilst liquid milk and yogurt remain part of nutrition guidelines from joint American Diabetes Association (ADA)/European Association for Study of Diabetes (EASD) reports, and as part of a “no-one-size-fits-all” answer to diet and T2D by the ADA in their most recent 2019 Consensus Report.

Sign in / Sign up

Export Citation Format

Share Document