scholarly journals Microbiological Quality and Safety of Raw Milk and Soft Cheese and Detection of Autochthonous Lactic Acid Bacteria with Antagonistic Activity AgainstListeria monocytogenes,SalmonellaSpp., andStaphylococcus aureus

2010 ◽  
Vol 7 (2) ◽  
pp. 175-180 ◽  
Author(s):  
Maria Beatriz Tassinari Ortolani ◽  
Anderson Keizo Yamazi ◽  
Paula Mendonça Moraes ◽  
Gabriela Nogueira Viçosa ◽  
Luís Augusto Nero
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Microbiological Quality ◽  
Raw Milk ◽  
Antagonistic Activity ◽  
Quality And Safety ◽  
Soft Cheese

Chemical and Microbiological Quality of Raw Milk Produced by Smallholder Farmers in Zimbabwe

1996 ◽  
Vol 59 (9) ◽  
pp. 984-987 ◽  
Author(s):  
A. N. MUTUKUMIRA ◽  
S. B. FERESU ◽  
J. A. NARVHUS ◽  
R. K. ABRAHAMSEN
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Smallholder Farmers ◽  
Microbiological Quality ◽  
Titratable Acidity ◽  
Raw Milk ◽  
Chemical Characteristics ◽  
Yeasts And Molds ◽  
Microbiological Analyses

Chemical and microbiological analyses were carried out on 10 samples of raw milk collected over 6 months from the Nharira/Lancashire Milk Collection Center. The milk center is run by smallholder farmers. The purpose of the study was to evaluate the quality of the raw milk delivered to the milk collection center. The average chemical characteristics of the milk were (%): titratable acidity expressed as lactic acid, 0.21; total protein, 3.19; fat, 3.52; total solids, 11.76; and solids not fat, 8.25; the pH varied from 6.15 to 6.65. There were large variations in the microbiological composition of the raw milk with total aerobic counts ranging from 6.2 × 103 to 7.8 × 107 CFU/ml, coli forms from 3.2 × 102 to 2.3 × 105, and lactic acid bacteria from less than 1 × 103 to 2.9 × 106 CFU/ml. Yeasts and molds were less than 100 CFU/ml in 7 of the 10 samples analyzed.

scholarly journals Antagonistic activity against Listeria monocytogenes and Escherichia coli from lactic acid bacteria isolated from raw milk

2012 ◽  
Vol 33 (5) ◽  
pp. 1877-1888 ◽  
Author(s):  
Ronaldo Tamanini ◽  
Vanerli Beloti ◽  
Livia Cavaletti C da Silva ◽  
Henrique Lopes da Angela ◽  
Alberto Koji Yamada ◽  
...  
Keyword(s):  
Escherichia Coli ◽  
Lactic Acid ◽  
Listeria Monocytogenes ◽  
Lactic Acid Bacteria ◽  
Raw Milk ◽  
Antagonistic Activity

scholarly journals Lactic Acid Bacteria as Antibacterial Agents to Extend the Shelf Life of Fresh and Minimally Processed Fruits and Vegetables: Quality and Safety Aspects

2020 ◽  
Vol 8 (6) ◽  
pp. 952 ◽  
Author(s):  
Sofia Agriopoulou ◽  
Eygenia Stamatelopoulou ◽  
Monika Sachadyn-Król ◽  
Theodoros Varzakas
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Shelf Life ◽  
Foodborne Pathogens ◽  
Fruits And Vegetables ◽  
Microbiological Quality ◽  
Quality And Safety ◽  
Minimally Processed ◽  
Increased Risk ◽  
Safe Technique

Eating fresh fruits and vegetables is, undoubtedly, a healthy habit that should be adopted by everyone (particularly due to the nutrients and functional properties of fruits and vegetables). However, at the same time, due to their production in the external environment, there is an increased risk of their being infected with various pathogenic microorganisms, some of which cause serious foodborne illnesses. In order to preserve and distribute safe, raw, and minimally processed fruits and vegetables, many strategies have been proposed, including bioprotection. The use of lactic acid bacteria in raw and minimally processed fruits and vegetables helps to better maintain their quality by extending their shelf life, causing a significant reduction and inhibition of the action of important foodborne pathogens. The antibacterial effect of lactic acid bacteria is attributed to its ability to produce antimicrobial compounds, including bacteriocins, with strong competitive action against many microorganisms. The use of bacteriocins, both separately and in combination with edible coatings, is considered a very promising approach for microbiological quality, and safety for postharvest storage of raw and minimally processed fruits and vegetables. Therefore, the purpose of the review is to discuss the biopreservation of fresh fruits and vegetables through the use of lactic acid bacteria as a green and safe technique.

scholarly journals Molecular identification of naturally occurring bacteriocinogenic and bacteriocinogenic-like lactic acid bacteria in raw milk and soft cheese

2010 ◽  
Vol 93 (7) ◽  
pp. 2880-2886 ◽  
Author(s):  
M.B.T. Ortolani ◽  
P.M. Moraes ◽  
L.M. Perin ◽  
G.N. Viçosa ◽  
K.G. Carvalho ◽  
...  
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Molecular Identification ◽  
Raw Milk ◽  
Naturally Occurring ◽  
Soft Cheese

scholarly journals Improving the Microbiological Quality and Safety of Fresh-Cut Tomatoes by Low-Dose Electron Beam Irradiation

2006 ◽  
Vol 69 (3) ◽  
pp. 575-581 ◽  
Author(s):  
HEATHER MARTIN SCHMIDT ◽  
MANGESH P. PALEKAR ◽  
JOSEPH E. MAXIM ◽  
ALEJANDRO CASTILLO
Keyword(s):  
Electron Beam ◽  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Electron Beam Irradiation ◽  
Microbiological Quality ◽  
Microbial Populations ◽  
Quality And Safety ◽  
Beam Irradiation ◽  
Irradiation Treatment ◽  
Fresh Cut

The effect of electron beam irradiation on microbiological quality and safety of fresh-cut tomatoes was studied. Fresh tomatoes were obtained from a local supplier and then cut into cubes that were separated from the stem scars. Both cubes and stem scars were inoculated with a rifampin-resistant strain of either Salmonella Montevideo or Salmonella Agona, separated into treatment groups, and treated by electron beam irradiation at 0.0 (control), 0.7, or 0.95 kGy. The effect of electron beam irradiation on Salmonella, lactic acid bacteria, yeast, and mold counts and pH of tomato cubes and stem scars was determined over a 15-day storage period at 4°C. Results indicated that although irradiation treatment significantly reduced most microbial populations on tomato samples, there were no differences in the reduction of microbial populations between treatments of 0.7 and 0.95 kGy. Irradiation at either dose resulted in a significant reduction in Salmonella when compared with the control (P < 0.05). Lactic acid bacteria, yeasts, and molds were more resistant to irradiation than were Salmonella. No differences were detected between the two Salmonella serotypes in response to irradiation treatment. These results indicate that irradiation at doses of at least 0.7 kGy can be used for pathogen reduction in fresh-cut tomatoes. If the use of doses greater than 1 kGy were approved, this technology might be very effective for use in fresh-cut tomatoes to eliminate significant populations of pathogens and to ensure the microbial quality of the product.

DEVELOPMENT OF A MULTIWELL ANTAGONISTIC ACTIVITY ASSAY FOR THE DETECTION OF BACTERIOCIN PRODUCTION BY LACTIC ACID BACTERIA

2009 ◽  
Vol 17 (1) ◽  
pp. 32-45 ◽  
Author(s):  
KAOUTAR YAAKOUBI ◽  
NOREDDINE BENKERROUM ◽  
FLORENT WIOROWSKI ◽  
FRANÇOISE SANSON ◽  
JULIEN HAYDERSAH ◽  
...  
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Antagonistic Activity ◽  
Bacteriocin Production ◽  
Activity Assay

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.

Sign in / Sign up

Export Citation Format

Share Document