Spotlight on the Compositional Quality of Probiotic Formulations Marketed Worldwide

On the worldwide market, a great number of probiotic formulations are available to consumers as drugs, dietary supplements, and functional foods. For exerting their beneficial effects on host health, these preparations should contain a sufficient amount of the indicated living microbes and be pathogen-free to be safe. Therefore, the contained microbial species and their amount until product expiry are required to be accurately reported on the labels. While commercial formulations licensed as drugs are subjected to rigorous quality controls, less stringent regulations are generally applied to preparations categorized as dietary supplements and functional foods. Many reports indicated that the content of several probiotic formulations does not always correspond to the label claims in terms of microbial identification, number of living organisms, and purity, highlighting the requirement for more stringent quality controls by manufacturers. The main focus of this review is to provide an in-depth overview of the microbiological quality of probiotic formulations commercialized worldwide. Many incongruences in the compositional quality of some probiotic formulations available on the worldwide market were highlighted. Even if manufacturers carry at least some of the responsibility for these inconsistencies, studies that analyze probiotic products should be conducted following recommended and up-to-date methodologies.

A protocol for the study of the rumen biohydrogenation of unsaturated fatty acids of lipid supplements mixed with forages using an in vitro approach

The rumen biohydrogenation of dietary unsaturated fatty acids has an important effect on the final compositional quality of ruminant meat and milk. Hence, diverse methodological approaches have been developed to understand and modulate this biochemical process that occurs in the rumen. Therefore, in the current method article, a protocol is presented to conduct an in vitro assay for understanding the biohydrogenation of dietary fatty acids in the rumen. The protocol enabled the evaluation of the effects of different relationships between linoleic and alpha-linolenic acids in supplements on the production of fatty acid intermediaries derived from the biohydrogenation of these unsaturated fatty acids in the rumen, with satisfactory results.

Evaluation of Microbiological and Compositional Quality of Raw Cow’s Milk (Household and Bulk) in Lankapura, Polonnaruwa, Sri Lanka

Purpose: At present, in Lankapura, there is a tremendous development in dairy sector. But milk quality issues were raised by the milk consumers and producers who collected milk from Lankapura. Although, measures have been taken to increase the milk production, the quality of milk has not been thoroughly evaluated in area. Research methodology: This study was carried out to evaluate the microbiological, compositional quality of cow’s milk collected from small scale farmers (25) and bulk milk tanks (25 samples) in the study area and to collect data about knowledge of farmers on clean milk production practices. Findings: According to the study, acidity, and average level of bacterial count of household milk production were 0.229±0.029%, 6.193±0.311 log10 CFU/ml respectively and for bulk milk production were 0.294± 0.020%, 6.6427±0.322 log10 CFU/ml respectively. The mean percentage of specific gravity, protein, fat, lactose and SNF for bulk milk samples were 1.029g/ml, 2.740%±0.0866, 4.120%±0.8065, 4.040%±0.1581, 7.6476%±0.34219 respectively and for household’s milk samples were 1.028g/ml, 2.792% ±0.1706, 4.360%±0.7314, 4.032%±0.1973, 7.5716%±0.33726 respectively. When considering management practices of farmers, only 38% farmers cleaned the milking place. Only 28% of farmers maintained proper records. The results indicated that microbiological and compositional quality (except milk fat) were not in acceptable level for both household and bulk milk samples. For microbiological quality, there was a high statistical significance of bulk milk samples than the households. Limitations: The quality of the milk was poor due to unhygienic practices and poor knowledge. Sample numbers were limited in this study, due to limited time period for this study. Larger individual coliform count could not be conducted due to limited manpower and laboratory resources. Originality/ value: As long term solutions such as farmer education programmes, incentive based milk quality systems can be recommended.

Quality of raw milk in the highland tropics of Nariño, Colombia

Introduction. The production and commercialization of raw milk in Nariño, Colombia, follows microbiological and compositional standards on which payment for quality is made. However, quality can be affected during its transport after milking. Objective. To describe the microbiological and compositional quality of raw milk in the highland tropic. Materials and methods. The study was carried out in seven municipalities in the department of Nariño, Colombia, during the rainy season between February and July of 2017. Two milk samples from the same milk can were collected, one after milking (farm; n = 10), and the second at the collection point (tank; n = 10). In each sample, the following variables were evaluated: height above the sea level of the collection site, aerobic mesophilic count (CFU), total coliform count (COL), milk temperature, fat (FAT), protein (PC) and total solids (TS). Results. The temperature of the milk was higher on the farm compared to the tank (30±0.68 vs. 23±0.87 °C, respectively). The aerobic mesophilic count was higher in the tank vs. farm (116,470 vs. 41,388 CFU ml-1, respectively). The temperature of the milk was negatively correlated with the distance and the transport time of the milk (-0.86 and -0.84, respectively). The compositional quality of the milk was not affected by transport conditions. Conclusion. In the high tropic conditions, the microbiological quality of raw milk was negatively affected by the increase in the aerobic mesophilic counts.

Productive performance of Holstein and the crossbreding Kiwi Cross x Holstein cattle

Introduction. During decades, milk production in the Nariño state has depended on the Holstein breed. For this reason, it is necessary to evaluate a model of milk production that allows to decrease production costs and in turn improves the compositional quality of the milk. Objective. This study aimed to compare milk production and compositional quality of Holstein (HO) and the crossbreed between Kiwi Cross (KC) x HO. Materials and methods: Monthly milk production in HO cows (n=30) and the ones from the F1 of the KC x HO cross (n=40), was measured by adjusting the day in milk (DIM) and milk production by third of lactation, fat, protein and total solids. For the period between October 2016 and May 2017, 9,809 dairy production records were analyzed. Results: Maximum production was 25.8 ± 0.53 vs. 23.2 ± 0.53 l day-1 for HO vs. KC cows (p<0.05), respectively. The DIM was not different; however, in days 60, 90, 150, 180, 210 and 240 the HO group produced more milk than the KC group, with a persistence in the lactation peak until day 60, and from that point onwards milk production showed decreasing rates in both groups. Furthermore, the production per third of lactation was higher (p<0.05) in the first third compared to the second and third periods for HO (13.6±0.56 vs. 11.3±0.5723 and 9.9±0.47 l day-1, respectively) and KC (12.8±0.4505 vs. 10.6±0.66 and 9.5 ± 1.69 l day-1, respectively). Fat content was higher (p<0.05) in KC compared to HO in week one, three and five (4±0.07, 4±0.07, 4±0.07 vs. 3.6±0.12, 3.6±0.11, 3.7±0.09 %, respectively); likewise, protein in week one and four was higher in the KC group compared to HO (3.3±0.04 vs. 3.1±0.05 %; p<0.05). Total solids were 13.3±0.17 vs. 12.5±0.23% (p<0.05) for KC and HO cows, respectively in weeks two and five. Conclusion: Milk production in KC and HO was similar; however, KC improved performance in compositional milk quality, increasing the percentages of fat, protein and consequently, total solids.

Compositional quality of food obtained with solid state fermentation: potato and carrot

The fermentation indicators and compositional quality of food made with the solid-state fermentation of potatoes and carrots were analyzed in order to make use of foods that do not meet the requirements of consumers. Three treatments were formulated by varying the potato:carrot ratio mixed with wheat bran and corn cabbage. A microbiological analysis was performed at 0, 24 and 96 hours; the pH, crude protein (PC), ash (CZ), ethereal extract (EE), crude fiber (FC), neutral detergent fiber (FDN) and acid detergent fiber (FDA) were monitored at 0, 24, 48, 72 and 96 hours. Acidification was observed between sampling at 0 and 96 hours, with values ranging from 5.68 to 4.46, 5.73 to 4.46 and 5.69 to 4.33 for the treatments with the potato:carrot ratios 20:20, 25:25 and 30:30, respectively. Similarly, a reduction of dry matter (P<0.05) and PC increase (P<0.05) were observed from 20.1 to 26.7%, 21.1 to 27.1% and 25, 4 to 27.9%, respectively for the previous ratios. No significant statistical difference was found in the variables CZ, MS, EE, FDN, FDA or FC; a significant growth of lactic acid bacteria (LAB) counts and an absence of Salmonella were evident. The proportionality in the PC increase with the potato:carrot ratios was viable with the increase of the drying material, such as wheat bran and corn cabbage.