scholarly journals Toxin Production and Resistance of Staphylococcus Species Isolated from Fermented Artisanal Dairy Products in Benin

2020 ◽  
Vol 2020 ◽  
pp. 1-12
Author(s):  
Majoie Géroxie Tohoyessou ◽  
Wassiyath Mousse ◽  
Haziz Sina ◽  
Fernique Kona ◽  
Tania Azanghadji ◽  
...  
Keyword(s):  
Dairy Products ◽  
Food Poisoning ◽  
Toxin Production ◽  
Fermented Milk ◽  
Diffusion Method ◽  
Coagulase Negative Staphylococcus ◽  
Production And Distribution ◽  
Susceptibility Profiles ◽  
Staphylococcus Spp ◽  
Fermented Dairy

Staphylococcus species are considered as one of the major pathogens causing outbreaks of food poisoning. The aim of this work was to assess the toxinogenic and antibiotic susceptibility profiles of the strains of Staphylococcus spp isolated from three types of fermented dairy products (yoghourt, millet dêguê, and couscous dêguê). The isolation of the Staphylococcus strains was performed on selective media, and their identification was done using biochemical and molecular methods. The susceptibility at 15 antibiotics tested was assessed using the disc diffusion method. The immunodiffusion method was used to evaluate the toxin (luk-E/D, luk-S/F, ETA, and ETB) production. Biofilm formation was qualitatively researched on microplates. Less than half (42.77%) of the collected samples were contaminated with Staphylococcus spp. The yoghourt and millet dêguê samples collected in the afternoon were more contaminated than those collected in the morning. The S. aureus, S. capitis, and S. xylosus strains, respectively, were the most present. S. aureus was the only coagulase-positive species identified in our samples. The highest resistance to antibiotics was observed with penicillin (100%) irrespective of the nature of the sample. S. aureus strains were highly (71.4%) resistant to methicillin. The S. aureus strains were the most biofilm-forming (27.6%), followed by S. capitis strains. Panton and Valentine’s leukocidin (luk-S/F) was produced by only S. aureus strains at a rate of 8.33%. Only coagulase-negative Staphylococcus (CNS) produced Luk-E/D. The high rates of Staphylococci contamination indicate bad hygiene quality during the production and distribution of dairy products. It is, therefore, necessary to improve the quality of fermented milk products.

On Issues of Quality, Hygiene and Safety of Fermented Milk Products: A Review

2021 ◽  
pp. 39-47
Author(s):  
LA Rumyantseva ◽  
OV Vetrova ◽  
AV Istomin
Keyword(s):  
Dairy Products ◽  
Raw Materials ◽  
Fermented Milk ◽  
Human Nutrition ◽  
Quality And Safety ◽  
Milk Products ◽  
Fermented Dairy ◽  
Fermented Milk Products ◽  
Milk And Dairy Products

Introduction. The article presents data on the role of milk and dairy products, including fermented milk products, in the human diet and reflects their important role in providing the body with proteins having a high essential amino acid content. In addition to all health benefits of milk, fermented dairy products have dietary and medicinal properties while their digestibility is higher than that of milk. Objective. To demonstrate the role of fermented milk products in human nutrition and benefits of fermented milk products enriched with probiotic microorganisms for preventive nutrition in the microbiocenosis of the gastrointestinal tract. Materials and methods. The article presents an analytical review of literary sources on the role of milk and dairy products, including fermented milk products, in human nutrition and provides information on the per capita production and consumption of milk and dairy products in the Russian Federation. It also addresses the problem of dysbiosis since fermented dairy technology can pose a serious microbiological risk related to favorable conditions for the growth of extraneous microorganisms coming from raw materials, starter cultures, and equipment during the production process. The absence of stringent quality standards for fermented milk products contributes to manufacturing of various counterfeit foods. Results. The article outlines the main provisions of the expert hygienic assessment of specialized food products for preventive nutrition for the purpose of their state registration on the example of fermented milk bioproducts, defines criteria for assessing the quality and safety of specialized products for dietary nutrition and requirements for technical documentation on these products, and provides the list of necessary documents for expert examination of hygiene and safety of specialized products for therapeutic and preventive nutrition. Conclusion. The permission to use novel fermented milk products as preventive nutrition foods shall be based on results of предassessing their compliance with the requirements of technical regulations of the Customs Union and the Eurasian Economic Union on the quality and safety of products and their raw materials, packaging and labeling.

scholarly journals Coxiella burnetii DNA in milk, milk products, and fermented dairy products

2021 ◽  
Vol 0 (0) ◽  
Author(s):  
Linda Valkovska ◽  
Artjoms Mališevs ◽  
Kaspars Kovaļenko ◽  
Aivars Bērziņš ◽  
Lelde Grantiņa-Ieviņa
Keyword(s):  
Dairy Products ◽  
Q Fever ◽  
Raw Milk ◽  
Fermented Milk ◽  
Human Consumption ◽  
Diverse Range ◽  
Milk Products ◽  
Foreign Products ◽  
Fermented Dairy ◽  
Fermented Milk Products

Abstract Introduction Q fever in dairy cattle has been investigated in Latvia since 2012. In 2015, 10.7% of farms tested positive for the DNA of C. burnetii, its aetiological agent, in bulk tank milk. The presence of C. burnetii DNA and infectious bacteria in dairy products has been assessed in several countries, and because Latvian milk may contain them, parallel assessment in this country is recommended. Accordingly, the present study tested shop and farm retail dairy products from Latvia and included foreign products for comparison. Material and Methods Investigation was carried out of 187 samples of a diverse range of dairy products from 41 Latvian milk producers. Twenty-six comparable samples pooled from Estonia, France, Germany, Greece, Italy, Lithuania, the Netherlands, Poland and Spain were also included. The all-countries total number of fermented milk products was 160. Special attention was paid to products that could be more attractive to children because of their added chocolate, cacao, berry and fruit content. DNA was extracted and amplification of C. burnetii IS1111 was performed using a commercial PCR kit. Results Overall positivity was 60.56%. Domestic products were positive more often (60.96%) than foreign ones (57.69%). Only 26.67% of unpasteurised Latvian cow’s milk samples were positive whereas 76.47% of pasteurised equivalents and 63.13% of fermented milk products were. Sweetened and fruit-containing samples were 71.43% positive. Conclusion The shedding of C. burnetii via milk should be monitored and only milk from healthy animals allowed for sale for direct human consumption without pasteurisation. Raw milk quality and the effectiveness of industrial heat treatment and pasteurisation methods in Latvia and other countries should be carefully assessed to ensure adequate consumer health protection.

scholarly journals The effect of non-conventional starter culture on lipid nutritional quality of fermented dairy products

2019 ◽  
pp. 324-331
Author(s):  
Dajana Vukic ◽  
Snezana Kravic ◽  
Spasenija Milanovic ◽  
Mirela Ilicic ◽  
Katarina Kanuric ◽  
...  
Keyword(s):  
Fatty Acids ◽  
Dairy Products ◽  
Starter Culture ◽  
Fermented Milk ◽  
Fatty Acids Composition ◽  
Milk Products ◽  
Fermented Dairy Products ◽  
Fermented Dairy ◽  
Fermented Milk Products

In this study, the effects of kombucha inoculum as non-conventional starter culture on fatty acids composition of fermented milk, compared to a commercial probiotic (ABT-7) and yoghurt (YF-L812) starter cultures, during 21 days of storage was investigated. Fatty acids composition was determined by gas chromatography-mass spectrometry after the previous extraction of lipids and derivatization. The atherogenic (AI) and thrombogenic (TI) indices determined on the basis of fatty acids composition have been used for evaluation of the nutritive lipid quality of the fermented dairy products. The most significant levels of fatty acids in fermented milk products were palmitic, followed by oleic, stearic and myristic fatty acids. Fermented milk products were characterized by low atherogenic (2.14-2.39) and thrombogenic (2.91-3.18) indices, suggesting their consumption could have a favorable effect on human health. The AI and TI were comparable during the storage of fermented milk samples. Starter culture did not affect the health-related fatty acid composition of fermented milk products during storage.

scholarly journals Potensi Beberapa Susu Fermentasi Komersial Sebagai Antifungi Candida albicans

2018 ◽  
Vol 2 (1) ◽  
Author(s):  
Nur Khikmah Nunung Sulistyani
Keyword(s):  
Candida Albicans ◽  
Lactic Acid ◽  
Antifungal Activity ◽  
Lactic Acid Bacteria ◽  
Fermented Milk ◽  
Plate Count ◽  
Diffusion Method ◽  
Milk Products ◽  
Fermented Dairy ◽  
Fermented Milk Products

Candida albicans cause opportunistic infection of the oral cavity. Probiotic has health benefits, produces organic acids as anti-C. albicans. The aim of this research was to determine the antifungal activity of commercial fermented milk products against Candida and viability of bacteria in commercial fermented milk products. The antifungal activity was determined using well diffusion method. Viability of lactic acid bacteria was done by plate count method. The results show that commercial fermented milk productshas an activity of anti-C.albicans were shown by irradical zone formed around well containing fermented dairy products. Viability of lactic acid bacteria 107-1010 CFU/mL.

scholarly journals Fermented milk products with extruded grain bases

2021 ◽  
Vol 82 (4) ◽  
pp. 179-187
Author(s):  
D. A. Shaimerdenova ◽  
J. M. Chakanova ◽  
D. M. Iskakova ◽  
G. T. Sarbasova ◽  
A. A. Esmambetov ◽  
...  
Keyword(s):  
Dairy Products ◽  
Fermented Milk ◽  
Fat Content ◽  
Milk Products ◽  
Insoluble Dietary Fiber ◽  
Cholesterol Levels ◽  
Fermented Dairy Products ◽  
Fermented Dairy ◽  
Physical And Chemical ◽  
Fermented Milk Products

Grain-based foods play an essential role in human nutrition. Cereal-based products contain soluble and insoluble dietary fiber, which, by reducing cholesterol levels, reduce the risk of cardiovascular diseases, as well as stabilize digestive functions, preventing diseases of the gastrointestinal tract. Grain products supply the human body not only with energy, but also with protein – by 30-40%, b vitamins by 50-60%, and vitamin E by 80 %. In preliminary studies, 4 types of extruded grain bases were identified from buckwheat, millet, lentils and chickpeas, defined as the basis for fermented dairy products. 20 experiments were carried out in each of the variants using extruded grain bases from buckwheat, millet, lentils and chickpeas with two variants of the milk base – milk with a fat content of 2.5 and 3.2 %. mathematical models of the response function dependences on the selected factors were Obtained, which allowed determining the optimal ratio of ingredients for each of the considered variants. Developed formulation of two dairy products with grain-based extruded from millet based on milk with 2.5% fat and extruded grain-based chickpea based on dairy products with fat content of 3.2%. According to physical and chemical parameters, all samples of fermented milk products met the requirements regulatory documents.

scholarly journals Eco-friendly process combining physical–chemical and biological technics for the fermented dairy products waste pretreatment and reuse

2016 ◽  
Vol 75 (1) ◽  
pp. 39-47 ◽  
Author(s):  
Mariam Kasmi ◽  
Moktar Hamdi ◽  
Ismail Trabelsi
Keyword(s):  
Dairy Products ◽  
Wastewater Treatment Plants ◽  
Sugar Content ◽  
Oxygen Demand ◽  
Fermented Milk ◽  
Removal Rates ◽  
Thermal Coagulation ◽  
Physical Chemical ◽  
Fermented Dairy Products ◽  
Fermented Dairy

Residual fermented dairy products resulting from process defects or from expired shelf life products are considered as waste. Thus, dairies wastewater treatment plants (WWTP) suffer high input effluents polluting load. In this study, fermented residuals separation from the plant wastewater is proposed. In the aim to meet the municipal WWTP input limits, a pretreatment combining physical–chemical and biological processes was investigated to reduce residual fermented dairy products polluting effect. Yoghurt (Y) and fermented milk products (RL) were considered. Raw samples chemical oxygen demand (COD) values were assessed at 152 and 246 g.L−1 for Y and RL products, respectively. Following the thermal coagulation, maximum removal rates were recorded at 80 °C. Resulting whey stabilization contributed to the removal rates enhance to reach 72% and 87% for Y and RL samples; respectively. Residual whey sugar content was fermented using Candida strains. Bacterial growth and strains degrading potential were discussed. C. krusei strain achieved the most important removal rates of 78% and 85% with Y and RL medium, respectively. Global COD removal rates exceeded 93%.

scholarly journals Technological and Sensory Quality and Microbiological Safety of RIR Chicken Breast Meat Marinated with Fermented Milk Products

Animals ◽  
2021 ◽  
Vol 11 (11) ◽  
pp. 3282
Author(s):  
Zofia Sokołowicz ◽  
Anna Augustyńska-Prejsnar ◽  
Józefa Krawczyk ◽  
Miroslava Kačániová ◽  
Maciej Kluz ◽  
...  
Keyword(s):  
Dairy Products ◽  
Fermented Milk ◽  
Physical Characteristics ◽  
Aerobic Bacteria ◽  
Breast Meat ◽  
Milk Products ◽  
Sour Milk ◽  
Fermented Dairy Products ◽  
Fermented Dairy ◽  
Fermented Milk Products

The aim of the study was to determine the effect of marinating with fermented milk products (buttermilk and sour milk) on the physical characteristics, microbiological quality, and sensory acceptability of Rhode Island Red (RIR) hen meat after the first year of laying use. The hen breast meat was marinated with fermented dairy products, buttermilk and sour milk, by the immersion method for 12 h at 4 °C. The assessed features included the quality of raw and roasted marinated and non-marinated meat in terms of physical characteristics (marinade absorption, water absorption, pH, L*, a*, b* colour, shear strength, texture profile analysis (TPA) test), microbiological parameters, and sensory characteristics. Bacteria were identified by the mass spectrometry method (MALDI-TOF MS Biotyper). Marinating meat with fermented dairy products lightened the colour, decreased the value of shear force, reduced hardness and chewiness, and limited the growth of aerobic bacteria and Pseudomonas spp. Additionally, after heat treatment, the number of identified aerobic bacteria families in the marinated in buttermilk and marinated in sour milk groups was smaller than in the non-marinated muscle group. The sensory evaluation showed a beneficial effect of marinating with buttermilk and sour milk on the tenderness, juiciness, and colour of roasted meat.

scholarly journals Investigation of antimicrobial resistance of the bacteria isolated from cows with latent mastitis

2019 ◽  
Vol 26 (1) ◽  
Author(s):  
Lina Kaplerienė ◽  
Agnė Kirkliauskienė ◽  
Olga Purakevič ◽  
Halina Gluchovienė
Keyword(s):  
Dairy Farms ◽  
Clinical Mastitis ◽  
Cow Milk ◽  
Diffusion Method ◽  
Coagulase Negative Staphylococcus ◽  
Biomedical Sciences ◽  
Vilnius University ◽  
High Level ◽  
Microbiological Assays ◽  
Staphylococcus Spp

The main problem of dairy farms is mastitis – inflammation of the mammary gland. Resistance of bacteria causing latent mastitis to antibiotics is increasing every year. Bacteria that have resistance genes to antibiotics are transmitted from one animal to another and through food chains or direct contacts from animals to humans. Latent mastitis is 15–40 times more frequent than clinical mastitis, which is more difficult to detect and is the major source of pathogens for the whole herd of cattle. The aim of this study was to isolate bacteria which cause mastitis from cow milk and determine their susceptibility to antimicrobials. Milk samples from two dairy farms (farm A and farm B) in Anykščiai District were taken in July 2018. Microbiological assays were performed at the Microbiology Laboratory of the Institute of Biomedical Sciences, Faculty of Medicine, Vilnius University. In total, 36 cows were tested. Using common methods of cultivation and identification tests, strains of Streptococcus spp., coagulase negative Staphylococcus spp. and Staphylococcus aureus were identified. Susceptibility of all isolated strains to neomycin, tetracycline, erythromycin, kanamycin, clindamycin, penicillin, ampicillin, streptomycin, gentamicin, rifampin, cefoxitin and oxacillin was performed using the disc diffusion method according to the guidelines of the Clinical Labaratory Standards Institute. It was concluded that the most frequent agent of mastitis was Staphylococcus spp. Also, a high level of resistance to penicillin, ampicillin and tetracycline in S. aureus strains was determined. All isolated bacteria were susceptible to neomycin, erythromycin, kanamycin, clindamycin, gentamycin, rifampin, cefoxitin and oxacillin.

scholarly journals Novel Treatments and Preventative Strategies Against Food-Poisoning Caused by Staphylococcal Species

Pathogens ◽  
2021 ◽  
Vol 10 (2) ◽  
pp. 91
Author(s):  
Álvaro Mourenza ◽  
José A. Gil ◽  
Luis M. Mateos ◽  
Michal Letek
Keyword(s):  
Clinical Medicine ◽  
Research Work ◽  
Food Poisoning ◽  
Food Contamination ◽  
Coagulase Negative Staphylococcus ◽  
Novel Treatments ◽  
Active Research ◽  
Preventative Interventions ◽  
Staphylococcus Spp ◽  
The Impact

Staphylococcal infections are a widespread cause of disease in humans. In particular, S. aureus is a major causative agent of infection in clinical medicine. In addition, these bacteria can produce a high number of staphylococcal enterotoxins (SE) that may cause food intoxications. Apart from S. aureus, many coagulase-negative Staphylococcus spp. could be the source of food contamination. Thus, there is an active research work focused on developing novel preventative interventions based on food supplements to reduce the impact of staphylococcal food poisoning. Interestingly, many plant-derived compounds, such as polyphenols, flavonoids, or terpenoids, show significant antimicrobial activity against staphylococci, and therefore these compounds could be crucial to reduce the incidence of food intoxication in humans. Here, we reviewed the most promising strategies developed to prevent staphylococcal food poisoning.

Antimicrobial Resistance and Heat Sensitivity of Oxacillin-Resistant, mecA-Positive Staphylococcus spp. from Unpasteurized Milk

2008 ◽  
Vol 71 (1) ◽  
pp. 186-190 ◽  
Author(s):  
ALAN M. MCKAY
Keyword(s):  
Antimicrobial Resistance ◽  
Dairy Products ◽  
Meca Gene ◽  
Coagulase Negative Staphylococcus ◽  
Heat Sensitivity ◽  
Unpasteurized Milk ◽  
Antimicrobial Resistance Genes ◽  
D Values ◽  
Staphylococcus Spp ◽  
Milk And Dairy Products

Eight Staphylococcus spp. carrying the mecA gene were isolated from oxacillin enrichments of 70 unpasteurized milk samples. The isolates were identified as five Staphylococcus epidermidis, two Staphylococcus lentus, and one Staphylococcus haemolyticus. No mecA-positive Staphylococcus aureus were isolated. All isolates carried genes for other antibiotic resistances in addition to mecA. The results establish that mecA-carrying coagulase-negative Staphylococcus spp. in unpasteurized milk have the potential to be a reservoir of other genes encoding antimicrobial resistance. Two S. epidermidis isolates with qacA/B genes were resistant to benzalkonium chloride. Decimal reduction times (D-values) for the mecA-Staphylococcus spp. at 56°C in whole milk ranged from 1.46 to 2.82 min. D-values at 56°C for nine S. aureus milk isolates ranged from 10.8 to 20.1 min. Heat treatments intended to control S. aureus may be an effective means to protect consumers of milk and dairy products. Contact with or consumption of milk and dairy products that have not been heat treated may lead to the spread of antimicrobial resistance genes in Staphylococcus spp. to animals and humans.

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