scholarly journals MICROENCAPSULATION OF L. FERMENTUM ISOLATED FROM TRADITIONAL DAIRY PRODUCTS AND ITS STABILITY ON EXPOSURE TO SIMULATED GASTROINTESTINAL CONDITIONS

2021 ◽  
Vol 21 (No 1) ◽  
Author(s):  
Anil Pandey ◽  
Neha Pandey ◽  
Vineeta Puranik ◽  
Arundhati Verma ◽  
Neelam Yadav
Keyword(s):  
Dairy Products ◽  
Physiological State ◽  
Raw Milk ◽  
Similar Species ◽  
Log Reduction ◽  
Gastrointestinal Conditions ◽  
Osmotic Response ◽  
Traditional Dairy Products ◽  
Health Promoting ◽  
Survival Potential

The physiological state of food may affect the survival potential of health promoting microorganisms. The current research was thus undertaken for comparing the invitro stability of two similar species of L. fermentum isolated from two different dairy products. The isolates were analyzed for their viability after microencapsulation in sodium alginate and were also compared using the non-encapsulated strain in simulated gastric and intestinal conditions. Viability of the cultures were also compared against reference standard (i.e) Lactobacillus acidophilus procured from MTCC Chandigarh. The percentage log reduction of non- encapsulated cultures i.e curd, raw milk and MTCC was 58.32%,58.28%,58.43% while that of encapsulated cultures was 10.19%, 10.03% and 11.18% as observed in gastric juice. The log reduction of non -encapsulated cultures as observed was 3.80%, 3.10% and 2.23% for curd raw milk and MTCC cultures respectively while that of encapsulated cultures was 1.54%, 1.52% and 1.16%in simulated intestinal conditions. The raw milk isolate was found with slightly better adaptation in response to the viability both in case of gastric and intestinal juice. The result thus justifies the physiological state of food which may affect the osmotic response and stress of similar microflora although isolated from two different food consortiums.

The prevalence and antimicrobial resistance of Listeria spp in raw milk and traditional dairy products delivered in Yazd, central Iran (2016)

2018 ◽  
Vol 114 ◽  
pp. 141-144 ◽  
Author(s):  
Fateme Akrami-Mohajeri ◽  
Zahra Derakhshan ◽  
Margherita Ferrante ◽  
Negar Hamidiyan ◽  
Meysam Soleymani ◽  
...  
Keyword(s):  
Antimicrobial Resistance ◽  
Dairy Products ◽  
Raw Milk ◽  
Central Iran ◽  
Traditional Dairy Products

scholarly journals Organic versus Conventional Raw Cow Milk as Material for Processing

Animals ◽  
2021 ◽  
Vol 11 (10) ◽  
pp. 2760
Author(s):  
Aneta Brodziak ◽  
Joanna Wajs ◽  
Maria Zuba-Ciszewska ◽  
Jolanta Król ◽  
Magdalena Stobiecka ◽  
...  
Keyword(s):  
Fatty Acids ◽  
Dairy Products ◽  
Whey Proteins ◽  
Raw Milk ◽  
Cow Milk ◽  
Animal Origin ◽  
Organic Milk ◽  
Hygienic Quality ◽  
Health Promoting

Milk, as one of the basic raw materials of animal origin, must be of adequate hygienic and physicochemical quality for processing. The aim of the article was to compare the quality of raw milk from three production systems, intensive, traditional (together referred to as conventional), and organic, as material for processing, as well as the quality of products made from it. Particular attention was focused on hygienic quality (somatic cell count and total bacterial count), physical characteristics (acidity), basic nutritional value (content of dry matter, total protein, casein, fat, and lactose), content of health-promoting substances (whey proteins, fatty acids, vitamins, and minerals), and technological parameters (rennet clotting time, heat stability, and protein-to-fat ratio). Research assessing the quality of organic milk and dairy products is significantly less extensive (if available at all) than for milk from conventional production (intensive and traditional). The available reports indicate that raw milk from organic farms is more valuable, especially in terms of the content of health-promoting compounds, including vitamins, fatty acids, whey proteins, and minerals. This applies to organic dairy products as well, mainly cheese and yoghurt. This is explained by the fact that organic farming requires that animals are kept in the pasture. However, the hygienic quality of the raw milk, and often the products as well, raises some concerns; for this reason, organic milk producers should be supported in this regard, e.g., through consultancy and training in Good Hygienic Practices. Importantly, milk production in the traditional and organic systems is in line with the concept of the European Green Deal.

scholarly journals Predictive Microbiology of Dairy Products: Influence of Biological Factors Affecting Growth of Listeria monocytogenes

1997 ◽  
Vol 80 (4) ◽  
pp. 913-919 ◽  
Author(s):  
Agnes Brouillaud-Delattre ◽  
Murielle Maire ◽  
Catherine Collette ◽  
Cesar Mattei ◽  
Cecille Lahellec
Keyword(s):  
Listeria Monocytogenes ◽  
Low Temperature ◽  
Dairy Products ◽  
Physiological State ◽  
Raw Milk ◽  
Growth Potential ◽  
Strain Effect ◽  
Biological Factors ◽  
Factors Affecting ◽  
Different Strains

Abstract The growth potential of Listeria monocytogenes was evaluated at low temperature in sterilized milk and raw dairy products. Sterilized and raw milk were inoculated with different strains of L. monocytogenes in 2 physiological states and at various contamination levels. Raw cheese was naturally contaminated with Listeria spp. The results suggest that some biological factors influence the growth capacity of L. monocytogenes in dairy products. Significant strain effect was observed at low temperature whatever the growth medium. By contrast, no inoculum effect was observed in the 3 dairy products. In raw matrixes, growth of L. monocytogenes was influenced greatly by bacterial interactions and physiological state of inoculum cells.

scholarly journals Genotyping of the Helicobacter pylori isolates of raw milk and traditional dairy products

2017 ◽  
Vol 8 (2) ◽  
Author(s):  
Leila Khaji ◽  
Gholamreza Banisharif ◽  
Iman Alavi
Keyword(s):  
Helicobacter Pylori ◽  
Dairy Products ◽  
Pcr Amplification ◽  
Raw Milk ◽  
Clinical Impact ◽  
Traditional Cheese ◽  
Traditional Dairy Products ◽  
Sources Of Infection ◽  
Combined Genotypes ◽  
H Pylori

Notwithstanding the substantial clinical impact of Helicobacter pylori, its convinced routes of transmission and sources have not been reported. Based on the quarrelsome hypothesis, foods and especially dairy products play an authoritative role in the transmission of H. pylori to humans. The current investigation was done to study the prevalence rate and distribution of vacA genotypes in the H. pylori strains isolated from the raw milk and traditional dairy products. Three-hundred milk and dairy samples were collected and directly transported to laboratory. Samples were cultured and H. pylori isolates were approved using the 16s rRNAbased PCR amplification. Positive strains were tested for distribution of vacA genotypes using the multiplex-PCR. Sixty out of 300 samples (20%) harbored H. pylori. Prevalence of H. pylori in milk and traditional dairy products were 38.75% and 13.18%, respectively. Ovine milk (45%) and traditional cheese (40%) had the highest prevalence of H. pylori. VacAs1a (91.66%), vacAm1a (61.61%) vacAs2 (36.66%) and vacAm2 (31.66%) were the most commonly detected genotypes. Ovine milk and traditional cheese had the most diverse genotypes. S1am1a (41.66%), s2m1a (25%), s1am2 (16.66%) and s2m2 (13.33%) were the most commonly detected combined genotypes. Raw milk and traditional dairy products are latent sources of H. pylori. Similarity in the genotyping pattern of H. pylori strains of various samples represents their similar sources of infection. Further studies are required to found the exact sources of H. pylori strains in raw milk and traditional dairy products.

scholarly journals Detection of emetic toxin (ces) gene and antimicrobial susceptibility of Bacillus cereus isolates from Iranian traditional dairy products

2020 ◽  
Author(s):  
Mahdieh Heydarzadeh ◽  
Afshin Javadi ◽  
Mehdi Ghiami Rad
Keyword(s):  
Antimicrobial Resistance ◽  
Bacillus Cereus ◽  
Foodborne Pathogens ◽  
Dairy Products ◽  
Ice Cream ◽  
Raw Milk ◽  
Resistance Pattern ◽  
Contamination Level ◽  
Traditional Dairy Products ◽  
Contamination Levels

Abstract Background Bacillus cereus is known as one of the major foodborne pathogens that often associated with the contamination of raw milk and dairy products. The aim of this study was to isolate the emetic toxin-producing Bacillus cereus (B. cereus) in unpasteurized traditional dairy products. Also, the antimicrobial resistance pattern was investigated in the isolates. Methods For this purpose, 150 samples of unpasteurized ice cream, cheese, doogh, curd and butter (prepared by traditional method) were randomly selected from the market from March 2019 to July 2020. Samples were evaluated for the presence of emetic toxin-producing B. cereus using culture and PCR method. Results Sixteen of 150 (10.66%) samples were contaminated with B. cereus. This pathogen was isolated from one (3.33%) sample of ice cream, 9 (30%) of doogh, 6 (20%) of curd in the mean contamination levels of 2.0 ± 0.0 and 4.4 ± 0.6, respectively. B. cereus was not isolated from cheese and butter samples. The contamination level of curd to this bacterium was significantly higher than other products (p < 0.05). PCR results showed that 14 (78.5%) of 16 isolates contained the ces gene. The results of the antibiogram test showed that B. cereus isolates were resistant to penicillin, cefazolin and co-trimoxazole (trimethoprim-sulfamethoxazole), semi-sensitive to vancomycin and erythromycin, and sensitive to gentamicin, ciprofloxacin and clindamycin. Also, 31.25% of isolates were resistant to six antibiotics simultaneously. Conclusion The findings of present study showed that traditional unpasteurized dairy products could provide a great potential for intoxication by antimicrobial-resistance and emetic toxin-producing strains of B. cereus.

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