scholarly journals Inhibitory effect of goat and cow milk fermented by Bifidobacterium longum on Serratia marcescens and Campylobacter jejuni

2011 ◽  
Vol 24 (No. 4) ◽  
pp. 164-171 ◽  
Author(s):  
H. Pavlović ◽  
J. Hardi ◽  
V. Slačanac ◽  
M. Halt ◽  
D. Kocevski
Keyword(s):  
Serratia Marcescens ◽  
Campylobacter Jejuni ◽  
Bifidobacterium Longum ◽  
Goat Milk ◽  
Fermented Milk ◽  
Inhibitory Effect ◽  
Cow Milk ◽  
Fermentation Time ◽  
Ph Values ◽  
Fermentation Parameters

This study was performed to determine the influence of fermented goat and cow milk produced by the use of Bifidobacterium longum Bb-46 on pathogenic Serratia marcescens and Campylobacter jejuni strains. The correlation between the inhibitory effect and some fermentation parameters (the number of viable probiotic cells and pH of fermented milk) was also determined. Bifidobacterium longum counts and pH values were also measured in milk samples during fermentation. The results showed that the inhibitory effect of Bifidobacterium longum Bb-46 fermented goat milk on Serratia marcescens increased with the fermentation time. The highest inhibitory effect of fermented cow milk occurred in the middle course of fermentation. Statistically significant correlation between the inhibition degree of Serratia marcescens growth and pH values of fermented goat milk was noted as opposed to the correlation between the inhibition degree of Serratia marcescens growth and pH values of fermented cow milk which was not statistically significant. All samples of goat and cow fermented milk exhibited inhibitory effects on the growth of Campylobacter jejuni.  

scholarly journals Inhibition of the in vitro growth of Salmonella enteritidis D by goat and cow milk fermented with probiotic bacteria Bifidobacterium longum Bb-46

2008 ◽  
Vol 25 (No. 6) ◽  
pp. 351-358 ◽  
Author(s):  
V. Slačanac ◽  
J. Hardi ◽  
D. Čuržik ◽  
H. Pavlović ◽  
M. Lučan ◽  
...  
Keyword(s):  
Salmonella Enteritidis ◽  
Bifidobacterium Longum ◽  
Goat Milk ◽  
High Sensitivity ◽  
Inhibitory Effect ◽  
Cow Milk ◽  
Inhibitory Effects ◽  
Fermentation Time ◽  
Ph Values

This study was carried out to determine the influence of goat and cow milk fermented by <I>Bifidobacterium longum</I> Bb-46 on the pathogenic <I>Salmonella enteritidis</I> D strain. The basic hypothesis of this study was that fermented goat milk could possibly have a stronger inhibitory effect on the growth of <I>Salmonella enteritidis</I> D than fermented cow milk. The correlation between the inhibitory effect and some fermentation parameters (number of viable cells of <I>Bifidobacterium longum</I> Bb-46 and pH of fermented milk) was also analysed. <I>S enteritidis</I> D strains were isolated directly from the faeces of an infant with diagnosed salmonellosis. The inhibitory effects of goat and cow milk fermented with <I>Bifidobacterium longum</I> Bb-46 were determined on Salmonella-Shigella agar after 0, 5, 10, 15, 20, and 25 h from the start of fermentation. <I>Bifidobacterium longum</I> Bb-46 count and pH values were also measured in samples of goat and cow milk during fermentation. The results obtained have shown a considerably higher inhibitory effect of fermented goat milk on the growth of <I>Salmonella enteritidis</I> D as compared to that of fermented cow milk. At the same time, higher acidity and CFU of <I>Bifidobacterium longum</I> Bb-46 were noted in fermented goat milk in all the phases of the fermentation process. The inhibitory effects of the fermented goat and cow milk on <I>Salmonella enteritidis</I> D growth increased rapidly with the fermentation time. The results indicated high sensitivity of <I>Salmonella enteritidis</I> D to acidity of both fermented milks. Consequently, a significant correlation between the inhibition degree and pH values of fermented goat and cow milk was noted.

scholarly journals Effect of Milk Type on the Microbiological, Physicochemical and Sensory Characteristics of Probiotic Fermented Milk

2019 ◽  
Vol 7 (9) ◽  
pp. 274 ◽  
Author(s):  
Dimitra Dimitrellou ◽  
Chrysoula Salamoura ◽  
Artemis Kontogianni ◽  
Despoina Katsipi ◽  
Panagiotis Kandylis ◽  
...  
Keyword(s):  
Lactobacillus Casei ◽  
Starter Culture ◽  
Goat Milk ◽  
Streptococcus Thermophilus ◽  
Fermented Milk ◽  
Lactobacillus Delbrueckii ◽  
Cow Milk ◽  
Commercial Sample ◽  
Ph Values

The production of fermented milk using cow milk, goat milk and a mixture of them (1:1) was evaluated. The traditional yogurt starter culture was used—Streptococcus thermophilus and Lactobacillus delbrueckii ssp. bulgaricus, along with Lactobacillus casei ATCC 393. The objective was to monitor the viability of these cultures during the storage of fermented milk at 4 °C for up to 28 days. Storage significantly affected the viability of all microorganisms and especially L. bulgaricus. All microorganisms retained viable numbers higher than 7.5 log CFU g−1, even after 4 weeks of storage, which is important to confirm the probiotic character of the product. The use of goat milk significantly affected the pH and acidity of fermented milk. More specifically, the use of goat milk led to fermented milk with lower pH values and higher acidities than fermented milk with cow milk. The sensory evaluation ascertained the overall quality of fermented milk with a mixture of cow and goat milk, which scored similar values to the commercial sample.

Identification and Evaluation of Preservative Plants on Traditionally Fermented Cow Milk

2021 ◽  
Vol 9 (1) ◽  
pp. 329-337
Author(s):  
Zerihun Shambel ◽  
Ewonetu Kebede ◽  
Melese Mengistu ◽  
Tesfahun Lamboro
Keyword(s):  
Redox Potential ◽  
Fermented Milk ◽  
Cow Milk ◽  
Survey Study ◽  
Cultural Perceptions ◽  
Fermentation Time ◽  
Catha Edulis ◽  
Cultural Perception ◽  
Milk Samples

The majority of communities in different regions of Ethiopia are relying on a variety of plants to improve the quality of their dairy products. However, this cultural perception was scientifically not well strengthened. Therefore, the objectives of the study were to identify milk preservative plants and evaluate the effects of preservative plants on fermented milk redox potential, Potential hydrogen (pH), and sensory analysis. The survey study was conducted on purposefully selected 80 households in the Haramaya district. However, the laboratory study was conducted on four top-ranked plants for the preparation of fermented milk samples at ambient temperature following similar techniques and procedures observed at households. All the collected data were analysed by Statitsical Analysis software (SAS). In the study area, five plants in the families of Oleaceae, Celastraceae, Lamiaceae, and Rutaceae were identified and used by the majority of respondents with perceptions of enhancing the flavour of their products. The Analysis of variance (ANOVA) results of redox potential were proved the cultural perception of the majority of respondents that they were used both Olea Africana and Catha edulis in substitute to each other for the same purpose. The pH of all treatments was continuously decreased and the milk samples treated by Olea Africana and Catha edulis were recorded the lowest values at the end. The observed pH results have disproved the communities cultural perceptions that they believed smoking increased the shelf life and extended the fermentation time whereas the Hedonic scores of panelists proved the local perceptions of respondents that they were mainly intended to make their products much more acceptable and preferable by its flavour to the consumers.

scholarly journals Bifidobacterium longum subsp. infantis ATCC 15697 and Goat Milk Oligosaccharides Show Synergism In Vitro as Anti-Infectives against Campylobacter jejuni

Foods ◽  
2020 ◽  
Vol 9 (3) ◽  
pp. 348 ◽  
Author(s):  
Erinn M. Quinn ◽  
Helen Slattery ◽  
Dan Walsh ◽  
Lokesh Joshi ◽  
Rita M. Hickey
Keyword(s):  
Campylobacter Jejuni ◽  
Bifidobacterium Longum ◽  
Goat Milk ◽  
Host Cells ◽  
Intestinal Cells ◽  
Milk Oligosaccharides ◽  
Bifidobacterium Strain ◽  
Ht 29 ◽  
Human Intestinal Cells

Bifidobacteria are known to inhibit, compete with and displace the adhesion of pathogens to human intestinal cells. Previously, we demonstrated that goat milk oligosaccharides (GMO) increased the attachment of Bifidobacterium longum subsp. infantis ATCC 15697 to intestinal cells in vitro. In this study, we aimed to exploit this effect as a mechanism for inhibiting pathogen association with intestinal cells. We examined the synergistic effect of GMO-treated B. infantis on preventing the attachment of a highly invasive strain of Campylobacter jejuni to intestinal HT-29 cells. The combination decreased the adherence of C. jejuni to the HT-29 cells by an average of 42% compared to the control (non-GMO treated B. infantis). Increasing the incubation time of the GMO with the Bifidobacterium strain resulted in the strain metabolizing the GMO, correlating with a subsequent 104% increase in growth over a 24 h period when compared to the control. Metabolite analysis in the 24 h period also revealed increased production of acetate, lactate, formate and ethanol by GMO-treated B. infantis. Statistically significant changes in the GMO profile were also demonstrated over the 24 h period, indicating that the strain was digesting certain structures within the pool such as lactose, lacto-N-neotetraose, lacto-N-neohexaose 3′-sialyllactose, 6′-sialyllactose, sialyllacto-N-neotetraose c and disialyllactose. It may be that early exposure to GMO modulates the adhesion of B. infantis while carbohydrate utilisation becomes more important after the bacteria have transiently colonised the host cells in adequate numbers. This study builds a strong case for the use of synbiotics that incorporate oligosaccharides sourced from goat′s milk and probiotic bifidobacteria in functional foods, particularly considering the growing popularity of formulas based on goat milk.

The antimutagenic properties of a polysaccharide produced by Bifidobacterium longum and its cultured milk against some heterocyclic amines

1998 ◽  
Vol 44 (11) ◽  
pp. 1029-1036 ◽  
Author(s):  
O Sreekumar ◽  
A Hosono
Keyword(s):  
Bifidobacterium Longum ◽  
Skim Milk ◽  
Fermented Milk ◽  
Heterocyclic Amines ◽  
Lag Phase ◽  
Fermentation Time ◽  
Dependent Inhibition ◽  
Dependent Strain ◽  
Crude Polysaccharide ◽  
Dose Dependent

The antimutagenicity and fermentation pattern of three Bifidobacterium longum strains (B. longum, B. longum PS+, and B. longum PS-) in skim milk were studied. The increase in fermentation time significantly increased antimutagenicity with all strains tested against the mutagenicity of both 3-amino-1,4-dimethyl-5H-pyrido[4,3-b]indole (Trp-P-1) and 3-amino-1-methyl-5H-pyrido[4,3-b]indole (Trp-P-2) in an Ames-like test using streptomycin-dependent strain SD510 of Salmonella typhimurium TA98. Bifidobacterium longum PS+, a polysaccharide-producing strain, had a longer lag phase but showed the highest inhibition percentage against both mutagens tested. The viability of B. longum PS+ cells was not affected by the low pH of 4.1, probably owing to the protection offered by the polysaccharide produced. The antimutagenicity of the fermented milk against Trp-P-1 was dose dependent. The strains were also able to bind with different amino acid pyrolysates, and B. longum showed the highest binding. Acetone extracts of fermented skim milk dissolved in water showed less antimutagenicity than extracts dissolved in dimethylsulfoxide. The isolated crude polysaccharide from B. longum PS+ showed a dose-dependent inhibition of the mutagenicity of Trp-P-1. Thus, we conclude that the polysaccharide of B. longum PS+ can be used as an antimutagen.Key words: Bifidobacterium longum, polysaccharides, fermented milk, heterocyclic amines.

scholarly journals Development of Kefir from goat milk added by guava pulp

2020 ◽  
Vol 9 (7) ◽  
pp. e468973943
Author(s):  
Nhaiara Monteiro de Farias Lima ◽  
Camila de Araújo Holanda ◽  
Gizele Almada Cruz ◽  
Lívia Gabrielle Maciel Sales ◽  
Laura Maria Bruno ◽  
...  
Keyword(s):  
Dairy Products ◽  
Physicochemical Parameters ◽  
Goat Milk ◽  
Fermented Milk ◽  
Positive Answer ◽  
Cow Milk ◽  
Laboratory Research ◽  
Microbiological Analysis ◽  
Acceptance Test ◽  
Probiotic Potential

Goat milk may be an alternative to cow milk to people that suffer from allergic conditions, besides presenting high digestibility. Among dairy products, fermented milk is one of the most consumed. In this category, Kefir is a fermented milk that presents functional properties. Therefore, this laboratory research aimed to obtain Kefir from goat milk added by different guava pulp concentrations (0, 5, 15 and 25 %) and evaluate its physicochemical, microbiological and sensorial characteristics through quantitative data. Data obtained from microbiological analysis evidenced food safety for consumers and probiotic potential. The pulp concentration variation changed some physicochemical parameters. Sensorially, all the samples had high positive answer levels in the acceptance test, besides the last group had high percentage of buying intention. This study demonstrates that Kefir added with the higher guava pulp concentration presents potential to be introduced in the Brazilian market.

scholarly journals The Potential of Concentrate of Fermented Milk for Natural Antibacterial

2018 ◽  
Vol 42 (3) ◽  
Author(s):  
Putri Dian Wulansari ◽  
Novia Rahayu ◽  
Firgian Ardigurnita
Keyword(s):  
Fatty Acids ◽  
Antibacterial Activity ◽  
Goat Milk ◽  
Fermented Milk ◽  
Cow Milk ◽  
Chemical Characteristics ◽  
Activity Type ◽  
Physical Test ◽  
Test Chemical ◽  
Antibacterial Material

The objective of the study was to investigate the potential of concentrated fermented milk (yoghurt and kefir) from cow milk and goat milk as a natural antibacterial ingredient. Completely randomized factorial design 2x2 was used in this research. The first factor was the type of fermentation (yoghurt and kefir) and the second factor was type of milk (cow milk and goat milk). The parameters measured were composition, inhibitory test, chemical and physical test. The results showed that the type of milk had significantly affected (P<0.05) on amount of whey and antibacterial activity. Type of fermentation and milk type have a significant effect (P<0.05) on concentrate. Concentrated fermented goat milk has the higher resistance to S. aureus bacteria than concentrated fermented cow milk on the inhibitory test. The type of fermentation and milk type has no significant effect on the composition (moisture content and total solids) and chemical characteristics (pH, lactic acid and free fatty acids) of the concentrate and whey. The conclusion of this research is goat milk yoghurt concentrate was potential to used as a natural antibacterial material.

scholarly journals Comparison of the Compositions of the Stool Microbiotas of Infants Fed Goat Milk Formula, Cow Milk-Based Formula, or Breast Milk

2013 ◽  
Vol 79 (9) ◽  
pp. 3040-3048 ◽  
Author(s):  
Gerald W. Tannock ◽  
Blair Lawley ◽  
Karen Munro ◽  
Siva Gowri Pathmanathan ◽  
Shao J. Zhou ◽  
...  
Keyword(s):  
Breast Milk ◽  
Infant Nutrition ◽  
Bifidobacterium Longum ◽  
Goat Milk ◽  
Single Species ◽  
Cow Milk ◽  
Milk Formula ◽  
Rrna Gene ◽  
Content Type ◽  
Stool Samples

ABSTRACTThe aim of the study was to compare the compositions of the fecal microbiotas of infants fed goat milk formula to those of infants fed cow milk formula or breast milk as the gold standard. Pyrosequencing of 16S rRNA gene sequences was used in the analysis of the microbiotas in stool samples collected from 90 Australian babies (30 in each group) at 2 months of age. Beta-diversity analysis of total microbiota sequences andLachnospiraceaesequences revealed that they were more similar in breast milk/goat milk comparisons than in breast milk/cow milk comparisons. TheLachnospiraceaewere mostly restricted to a single species (Ruminococcus gnavus) in breast milk-fed and goat milk-fed babies compared to a more diverse collection in cow milk-fed babies.Bifidobacteriaceaewere abundant in the microbiotas of infants in all three groups.Bifidobacterium longum,Bifidobacterium breve, andBifidobacterium bifidumwere the most commonly detected bifidobacterial species. A semiquantitative PCR method was devised to differentiate betweenB. longumsubsp.longumandB. longumsubsp.infantisand was used to test stool samples.B. longumsubsp.infantiswas seldom present in stools, even of breast milk-fed babies. The presence ofB. bifidumin the stools of breast milk-fed infants at abundances greater than 10% of the total microbiota was associated with the highest total abundances ofBifidobacteriaceae. WhenBifidobacteriaceaeabundance was low,Lachnospiraceaeabundances were greater. New information about the composition of the fecal microbiota when goat milk formula is used in infant nutrition was thus obtained.

scholarly journals Goat Milk with Different Alpha-s1 Casein Genotype (CSN1S1) Fermented by Selected Lactobacillus paracasei as Potential Functional Food

Fermentation ◽  
2019 ◽  
Vol 5 (3) ◽  
pp. 55 ◽  
Author(s):  
Nicoletta P. Mangia ◽  
Leacady Saliba ◽  
Georgia Zoumpopoulou ◽  
Stefania Chessa ◽  
Rania Anastasiou ◽  
...  
Keyword(s):  
Goat Milk ◽  
Fermented Milk ◽  
Lactobacillus Paracasei ◽  
Cow Milk ◽  
Adhesion Ability ◽  
Viable Population ◽  
Beneficial Traits ◽  
Milk Market ◽  
First Time

The characteristics of fermented milk are affected by the type of milk used and the microorganisms involved in the fermentation process. Goat milk has been widely suggested as a possible alternative to cow milk in allergic subjects, because of the high genetic variability in alpha-s1 casein (CSN1S1) content, which is associated with different technological and nutritional properties of milk. The aim of the study was to evaluate the suitability of goat milk with low and high CSN1S1 to produce fermented milk. In addition, the performance as starter of selected Lactobacillus paracasei FS109 strain compared to no-selected L. paracasei strains was investigated. Initially, the selected L. paracasei FS109 strain was tested for adhesion ability to HT-29 and Caco-2 cells and immunomodulation effect. Then, the strain was used to produce fermented milk from goat milk with a low and high casein CSN1S1 genotype. The results indicated that greater acidifying activity was obtained for L. paracasei FS109 after 24 h of fermentation than the other two strains tested independently by the CSN1S1 genotype. L. paracasei FS109 grew well during fermentation, reaching a higher value (>8.5 log CFU/mL). Interestingly, the same strain maintained a high viable population (about 9 log CFU/mL) during the 30-day cold storage of the product. The present study shows for the first time the suitability of the goat milk with low CSN1S1 genotypes to produce fermented milk and highlight the importance of strain selection in determination of technological and beneficial traits. Combining goat milk with low CSN1S1 and selected strains could be a strategy of improving traditional and functional fermented milk market.

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