Article
Chemistry, Applied
Jing-Yan Li, Qian Ge, Bin Liu, Zhen-Peng Gao, Chun-Feng Guo
Summary: This study aimed to develop a non-protein-based method using N-acetylglucosamine as a biomarker for quantifying cow milk in adulterated goat milk. The method involved separating protein from cow milk and goat milk samples, evaporating the supernatants, derivatizing the residues, and analyzing them using GC-MS. The developed HPLC-MS/MS method showed good linearity, high accuracy, and precision, and could detect as low as 0.3% cow milk in adulterated goat milk within 10 minutes.
JOURNAL OF FOOD COMPOSITION AND ANALYSIS
(2023)
Article
Chemistry, Multidisciplinary
Eugenia Papadaki, Ioannis G. Roussis
Summary: This study assessed the antioxidant activities of various yogurts using different sample preparation procedures. It found that full-fat ewe yogurt had the highest antioxidant activities, which were attributed to its high protein content. Additionally, the fat content of cow yogurt was found to be related to its antioxidant activities.
APPLIED SCIENCES-BASEL
(2022)
Article
Food Science & Technology
J. Zivkovic, N. Trutic, S. Sunaric, S. Zivanovic, T. Jovanovic, G. Kocic, R. Pavlovic
Summary: Betaine is an important nutrient with beneficial effects on human health, which can be obtained from both diet and endogenous synthesis. This study aimed to quantify and compare the betaine content in commercial cow and goat milk, revealing that goat milk has a significantly higher level of betaine compared to cow milk.
INTERNATIONAL FOOD RESEARCH JOURNAL
(2021)
Article
Food Science & Technology
Ilkay Buran, Ceren Akal, Sebnem Ozturkoglu-Budak, Atila Yetisemiyen
Summary: The study evaluated the effects of cow and goat milk on the quality of synbiotic kefir, finding that the combination of L. acidophilus and FOS had beneficial effects on acetaldehyde content, probiotic viability, and overall sensory appreciation. Cow milk kefir produced with Lb. acidophilus was found to be more effective in acetaldehyde formation and sensory properties, indicating a preference for cow milk in terms of kefir quality.
LWT-FOOD SCIENCE AND TECHNOLOGY
(2021)
Article
Food Science & Technology
Muiz O. Akinyemi, Dominik Braun, Patrick Windisch, Benedikt Warth, Chibundu N. Ezekiel
Summary: The study assessed the mycotoxin profile in raw milk samples from different animals in Nigeria. The results showed that at least 97% of all samples contained mycotoxins, with cow milk being the most affected. It is recommended to strengthen mycotoxin mitigation measures in the dairy food chain.
Article
Food Science & Technology
Carla Paulo Vieira, Marion Pereira da Costa, Vitor Luiz de Melo Silva, Karina Frensel Delgado, Beatriz da Silva Frasao, Thaisa Abrantes Elias, Yves Eduardo Chifarelli de Oliveira Nunes, Maria Beatriz de Abreu Gloria, Carlos Adam Conte-Junior
Summary: The study found that Streptococcus thermophilus and Lactobacillus acidophilus LA-5 increased tyramine and total BAs content in fermented milks, with Maillard reaction and post acidification enhancing BAs accumulation in cow's fermented milk, and loss of consistency coefficient and viscosity playing an important role in BAs accumulation in goat's fermented milk. These findings suggest that controlling Maillard reaction and post acidification in cow's fermented milk, as well as viscosity in goat's fermented milk, can help mitigate BAs formation during storage.
LWT-FOOD SCIENCE AND TECHNOLOGY
(2021)
Article
Chemistry, Analytical
Diego Galvan, Carini Aparecida Lelis, Luciane Effting, Fabio Luiz Melquiades, Evandro Bona, Carlos Adam Conte-Junior
Summary: This study investigates the potential of low-cost portable spectroscopy techniques for discriminating adulterated milk. The results show that energy-dispersive X-ray fluorescence (EDXRF) combined with chemometric tools and near-infrared (NIR) spectroscopy can reliably differentiate authentic cow and goat milk from adulterated ones. Both devices achieved high accuracy rates of 98.4% to 100% when combined with appropriate algorithms.
MICROCHEMICAL JOURNAL
(2022)
Article
Agriculture, Dairy & Animal Science
Florencia Munoz-Salinas, Hector Mario Andrade-Montemayor, Karina De la Torre-Carbot, Miguel Angel Duarte-Vazquez, Juan Carlos Silva-Jarquin
Summary: Goat's milk has advantages over cow's milk in terms of protein composition and digestibility, making it particularly suitable for infant nutrition. The alpha-casein and beta-casein types in goat's milk differ from those in cow's milk, which have important implications for allergies and infant nutrition.
Article
Chemistry, Applied
Lili Zhao, Jun Wang, Xueying Mao
Summary: The different lipid digestion between goat and cow milk fat globules is attributed to the specific TAG composition and interfacial properties of the lipids. Raw goat milk fat globules have smaller size, unsaturated TAG, and fewer glycoproteins, leading to higher digestion rates compared to cow milk. Homogenized goat lipids also show higher digestion rates due to their easy-to-digest TAG structure and less glycosylated molecules.
Article
Food Science & Technology
Siqi Li, Mutamed Ayyash, Aiqian Ye, Harjinder Singh
Summary: This study investigated the digestion behavior of camel milk in the stomach. Unlike bovine milk, camel milk did not form coagulum during digestion and instead formed small particles that were preferentially emptied from the stomach. The protein analysis revealed that the main proteins in camel milk were digested in a specific order, which may be influenced by the decreasing pH during digestion. The unique coagulation behavior of camel milk resulted in its rapid digestion and emptying, which may have nutritional implications.
INTERNATIONAL DAIRY JOURNAL
(2023)
Article
Chemistry, Applied
Shaolei Wang, Siming Li, Baochao Hou, Baolei Li, Cristabelle De Souza, Mythili Ramachandran, Huaxi Yi, Lanwei Zhang, Kai Lin
Summary: This study measured the phospholipid composition of cow, goat, donkey, and yak milk and identified 33 fatty acids and 74 molecular species of phospholipids. The major fatty acids in the phospholipids of these animal milks were C16:0, C18:0, and C18:1, which were mainly saturated fatty acids. Additionally, the molecular species of phospholipids varied among the different animal milks, with 18:0/18:2 being the most abundant. The results of this study provide valuable insights into the functional and nutritional properties of phospholipids in different animal milks and can enhance their utilization.
JOURNAL OF FOOD COMPOSITION AND ANALYSIS
(2023)
Article
Food Science & Technology
Amal M. Al-Saffar
Summary: A comparative study on dairy milk found that camel milk has better potential as a dietary inclusion and immune booster compared to cow's and goat's milk, due to its physical and biochemical properties, as well as lower levels of contaminants.
FOOD SCIENCE & NUTRITION
(2022)
Article
Biochemistry & Molecular Biology
Samanta Mecocci, Daniele Pietrucci, Marco Milanesi, Luisa Pascucci, Silvia Filippi, Vittorio Rosato, Giovanni Chillemi, Stefano Capomaccio, Katia Cappelli
Summary: The study found that milk extracellular vesicles contain a large amount of RNA and have potential immune regulatory effects. Different species of mEVs share some important miRNAs and exhibit functional differences.
INTERNATIONAL JOURNAL OF MOLECULAR SCIENCES
(2021)
Article
Agriculture, Dairy & Animal Science
M. F. Lunesu, G. C. Bomboi, A. Marzano, A. Comin, A. Prandi, P. Sechi, P. S. Nicolussi, M. Decandia, C. Manca, A. S. Atzori, G. Molle, A. Cannas
Summary: The study found that using starch-rich diets in mid lactation can affect milk production and body fat accumulation in dairy ewes, with differences in metabolic and hormonal status between species contributing to these effects.
JOURNAL OF DAIRY SCIENCE
(2021)
Article
Food Science & Technology
Wafa Mkadem, Valentina Indio, Khaoula Belguith, Olfa Oussaief, Federica Savini, Federica Giacometti, Halima El Hatmi, Andrea Serraino, Alessandra De Cesare, Nourhene Boudhrioua
Summary: This research compared the physicochemical properties, fatty acids, phenolic acids, and microbiota of fermented goat and cow milk. The results showed significant differences between the two types of milk in these parameters, highlighting the need for further investigation into fermented goat milk.
Article
Food Science & Technology
Monika Coton, Megane Lebreton, Marcia Leyva Salas, Lucille Garnier, Marion Navarri, Audrey Pawtowski, Gwenaelle Le Blay, Florence Valence, Emmanuel Coton, Jerome Mounier
INTERNATIONAL DAIRY JOURNAL
(2018)
Article
Biotechnology & Applied Microbiology
Clement Offret, Vincent Rochard, Helene Laguerre, Jerome Mounier, Sylvain Huchette, Benjamin Brillet, Patrick Le Chevalier, Yannick Fleury
PROBIOTICS AND ANTIMICROBIAL PROTEINS
(2019)
Article
Microbiology
Marcia Leyva Salas, Anne Thierry, Mathilde Lemaitre, Gilles Garric, Marielle Harel-Oger, Manon Chatel, Sebastien Le, Jerome Mounier, Florence Valence, Emmanuel Coton
FRONTIERS IN MICROBIOLOGY
(2018)
Article
Biotechnology & Applied Microbiology
C. Offret, C. Jegou, J. Mounier, Y. Fleury, P. Le Chevalier
JOURNAL OF APPLIED MICROBIOLOGY
(2019)
Article
Microbiology
Amor Mosbah, Emilie Delavenne, Yasmine Souissi, Mouna Mahjoubi, Philippe Jehan, Nicolas Le Yondre, Ameur Cherif, Arnaud Bondon, Jerome Mounier, Michele Baudy-Floc'h, Gwenaelle Le Blay
FRONTIERS IN MICROBIOLOGY
(2018)
Article
Biotechnology & Applied Microbiology
Massinissa Ouiddir, Guessas Bettache, Marcia Leyva Salas, Audrey Pawtowski, Christelle Donot, Samira Brahimi, Kihel Mabrouk, Emmanuel Coton, Jerome Mounier
Article
Microbiology
M. S. Fangous, Y. Alexandre, N. Hymery, S. Gouriou, D. Arzur, G. Le Blay, R. Le Berre
BENEFICIAL MICROBES
(2019)
Article
Microbiology
Clement Offret, Sauvann Paulino, Olivier Gauthier, Kevin Chateau, Adeline Bidault, Charlotte Corporeau, Philippe Miner, Bruno Petton, Fabrice Pernet, Caroline Fabioux, Christine Paillard, Gwenaelle Le Blay
FEMS MICROBIOLOGY ECOLOGY
(2020)
Article
Biotechnology & Applied Microbiology
I. Franciosa, M. Coton, I. Ferrocino, M. R. Corvaglia, E. Poirier, J. -L. Jany, K. Rantsiou, L. Cocolin, J. Mounier
Summary: The study aimed to investigate fungal diversity and mycotoxin production during maturation of PGI Salame Piemonte. Penicillium nalgiovense and Debaryomyces hansenii were the most dominant taxa in casings, while a higher fungal diversity was observed in meat samples. Mycotoxins and penicillin G were monitored using QTOF LC-MS, and only trace amounts of roquefortine C were detected in two batches.
JOURNAL OF APPLIED MICROBIOLOGY
(2021)
Article
Food Science & Technology
Marine Penland, Jerome Mounier, Audrey Pawtowski, Sylvie Treguer, Stephanie-Marie Deutsch, Monika Coton
Summary: This study investigated the influence of process environment and raw materials on microbial diversity during Nyons black table olive fermentations. Results showed significant differences in bacterial composition between control and spoiled fermentations, with higher diversity in the latter, especially for lactic acid bacteria. Fungal communities were similar, but process environment samples had higher diversity compared to fresh olive fruits. SourceTracker analysis highlighted the contribution of brine and water from the optical sorter as sources of fungi.
FOOD RESEARCH INTERNATIONAL
(2021)
Article
Food Science & Technology
Irene Franciosa, Ilario Ferrocino, Manuela Giordano, Jerome Mounier, Kalliopi Rantsiou, Luca Cocolin
Summary: Using Metagenomics, this study investigated the microbial dynamics in the fermentation process of Salame Piemonte sausage, identifying how different strains of L. sakei can significantly influence the quality characteristics of the final product.
FOOD RESEARCH INTERNATIONAL
(2021)
Article
Food Science & Technology
Oceane Savary, Jerome Mounier, Anne Thierry, Elisabeth Poirier, Julie Jourdren, Marie-Bernadette Maillard, Marine Penland, Christophe Decamps, Emmanuel Coton, Monika Coton
Summary: A tailor-made microbial consortium representative of the core Kombucha microbiota was successfully used to drive the fermentation process. Organic acids such as acetic, lactic, succinic, and oxalic acids were produced, along with a gradual increase in gluconic and glucuronic acids during fermentation. The volatile profile also shifted throughout the fermentation process, with a variety of compounds identified at different stages.
FOOD RESEARCH INTERNATIONAL
(2021)
Article
Ecology
Clement Offret, Olivier Gauthier, Garance Despreaux, Adeline Bidault, Charlotte Corporeau, Philippe Miner, Bruno Petton, Fabrice Pernet, Caroline Fabioux, Christine Paillard, Gwenaelle Le Blay
Summary: By studying the behavior of clam digestive glands and extrapallial fluids microbiota, this study found that environmental variations impacted clam microbiota differently according to the tissue considered. Clam tissues could be considered as different microhabitats for bacteria as they showed different responses to small-scale temporal and spatial variabilities in natural conditions.
Article
Biotechnology & Applied Microbiology
Manon Buscaglia, Fabienne Guerard, Philippe Roquefort, Thierry Aubry, Marilyne Fauchon, Yannick Toueix, Valerie Stiger-Pouvreau, Claire Hellio, Gwenaelle Le Blay
Summary: Marine animal by-products, such as salmon skins and bones, are valuable sources of biomolecules, particularly collagen. Salmon gelatin, due to its high biomass production and biocompatibility, shows potential for various applications. However, its low mechanical and thermal properties can be overcome through enzymatic cross-linking using microbial transglutaminase (MTG). In this study, the potential of salmon skin gelatin was compared to porcine gelatin, and the effects of enzymatic and chemical cross-linking were analyzed. The results showed that enzymatically cross-linked gelatin had high cross-linking densities and improved mechanical and thermal resistances, making it a suitable candidate for biotechnological applications.
MARINE BIOTECHNOLOGY
(2022)
Article
Respiratory System
Marlene Keravec, Jerome Mounier, Charles-Antoine Guilloux, Marie-Sarah Fangous, Stanislas Mondot, Sophie Vallet, Stephanie Gouriou, Rozenn Le Berre, Gilles Rault, Claude Ferec, Georges Barbier, Patricia Lepage, Genevieve Hery-Arnaud
BMJ OPEN RESPIRATORY RESEARCH
(2019)
Article
Food Science & Technology
Guangfei Wei, Yichuan Liang, Guozhuang Zhang, Zhaoyu Zhang, Yongqing Zhang, Shilin Chen, Linlin Dong
Summary: This study investigated the presence of fungi on the surface of Polygonum multiflorum Thunb and found that it is easily contaminated by toxigenic fungi and mycotoxins, posing a health risk for consumers. The results also showed that sampling location and processing can influence the assembly and network complexity of the surface microbiome of Polygonum multiflorum Thunb.
INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY
(2024)
Article
Food Science & Technology
Gabriele Busetta, Giuliana Garofalo, Salvatore Claps, Maria Teresa Sardina, Elena Franciosi, Antonio Alfonzo, Nicola Francesca, Giancarlo Moschetti, Luca Settanni, Raimondo Gaglio
Summary: This study evaluates the microbial diversity of wooden shelves used for the ripening of PDO Pecorino di Filiano and PGI Canestrato di Moliterno cheeses. The results show a strict correlation between the microbiota of wooden shelves and cheese rinds, indicating the positive role of wooden shelves in the cheese ripening process.
INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY
(2024)
Article
Food Science & Technology
Massimo Todaro, Giuliana Garofalo, Gabriele Busetta, Riccardo Gannuscio, Ambra Rita Di Rosa, Maria Luisa Scatassa, Cinzia Cardamone, Isabella Mancuso, Elena Franciosi, Fatima Rando, Monica Agnolucci, Vincenzo Chiofalo, Raimondo Gaglio, Luca Settanni
Summary: This study aimed to reduce the production time of PDO Pecorino Siciliano cheese by comparing two cooking methods and assessing their impact on microbiological composition and lactic acid bacteria populations. The results showed that the different cooking methods did not affect the physicochemical characteristics of the cheese, and sensory evaluation confirmed that the modified production protocol did not significantly alter the product characteristics and overall acceptance. Therefore, cooking under hot water proved to be an effective way to reduce the transformation duration while maintaining the typicality of PDO Pecorino Siciliano cheese.
INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY
(2024)
Article
Food Science & Technology
Yingying Sun, Yana Liu, Weiwei Zhou, Lele Shao, Han Wang, Yijie Zhao, Bo Zou, Xingmin Li, Ruitong Dai
Summary: The study evaluates the effect of Ohmic heating (OH) at various voltage gradients and water bath on microbial inactivation, physicochemical and sensory properties, and microbial flora of pasteurized milk. Results show that OH with higher voltage effectively inactivates microorganisms, slows down lipid oxidation, and maintains sensory quality and amino acids content of milk. The microbial community in milk treated with OH remains relatively stable during storage.
INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY
(2024)
Article
Food Science & Technology
Minjin Oh, Ana Cevallos-Urena, Byoung Sik Kim
Summary: In this study, two bacteriophages, PECP14 and PECP20, infecting Escherichia coli O157:H7 were isolated and found to be stable under different environmental conditions. These phages exhibited specificity in targeting different host receptors and demonstrated the ability to infect other foodborne pathogens. The efficacy of phage treatment was demonstrated through rapid adsorption and bacterial lysis. Furthermore, purified endolysins derived from these phages showed remarkable bacteriolytic activity not only against E. coli O157:H7 but also against other pathogens. These findings suggest that these phages and their endolysins can be used for biological control of E. coli O157:H7 in various stages of agricultural product production.
INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY
(2024)
Review
Food Science & Technology
Filippo Marzoli, Michela Bertola, Juliane Pinarelli Fazion, Giulia Cento, Pietro Antonelli, Beatrice Dolzan, Lisa Barco, Simone Belluco
Summary: Insects are a sustainable and protein-rich food source, and Salmonella is a common pathogen in insects. This systematic review aims to collect and evaluate existing studies on the occurrence of Salmonella in crickets and mealworms. Although the number of studies is limited and there are some limitations, this review highlights the importance of obtaining reliable data on the presence of Salmonella in insects, considering the growing market and increased farming scale.
INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY
(2024)
Review
Food Science & Technology
Lucas Chikhi, Melanie Mancier, Hubert Brugere, Bertrand Lombard, Lyazrhi Faouzi, Laurent Guillier, Nathalie Gnanou Besse
Summary: Listeriosis is a severe foodborne disease with a high mortality rate, mainly caused by L. monocytogenes. The EU regulation sets qualitative or quantitative food safety criteria for L. monocytogenes and recommends the use of EN ISO 11290-1 as the reference detection method. Our study compares alternative certified methods for detecting L. monocytogenes, highlighting the importance of diversifying available detection methods.
INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY
(2024)
Article
Food Science & Technology
Christina A. M. DeWitt, Kevin A. Nelson, Hyung Joo Kim, David H. Kingsley
Summary: High pressure processing (HPP) is a non-thermal method that can effectively inactivate pathogens. Research has shown that applying high pressure to thawed samples in an ultra-low temperature environment enhances the inactivation of norovirus.
INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY
(2024)
Article
Food Science & Technology
Suzane Manzini, Thaina Valente Bertozzo, Isabella Neves Aires, Nassarah Jabur Lot Rodrigues, Amanda Bezerra Bertolini, Marcela Alexandrino, Jackieline Sampaio Steinle, Renata Pimentel Bandeira de Melo, Rinaldo Aparecido Mota, Maria Izabel Merino de Medeiros, Virginia Bodelao Richini-Pereira, Vera Claudia Lorenzetti Magalhaes Curci, Simone Baldini Lucheis
Summary: This study detected Toxoplasma gondii DNA in raw bovine milk samples from expansion tanks in small properties located in different cities of the Midwest region of Sa similar to o Paulo, Brazil using PCR. The results showed that the TgNP1 and TgNP2 genes were more efficient in detecting T. gondii DNA, highlighting the importance of raw bovine milk as a potential source of human infections caused by this parasite, and emphasizing the need for proper pasteurization and further understanding of the epidemiology of this protozoan.
INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY
(2024)
Article
Food Science & Technology
Luca Bolzoni, Mauro Conter, Luca Lamperti, Erika Scaltriti, Marina Morganti, Antonio Poeta, Marco Vecchi, Silvia Paglioli, Alessandra Rampini, Paolo Ramoni, Daniela De Vita, Cristina Bacci, Martina Rega, Laura Andriani, Stefano Pongolini, Silvia Bonardi
Summary: This study assessed the role of equids as carriers of Salmonella and the occurrence of contaminated equid carcasses during the slaughter process. Salmonella was detected in a small percentage of equids' caecal contents, but not in carcass samples. Additionally, a genetic match was found between Salmonella strains from horse caecal contents and human cases, suggesting a link between horse meat consumption and salmonellosis.
INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY
(2024)
Article
Food Science & Technology
Daria Nowinski, Tomasz Czapka, Irena Maliszewska
Summary: The effect of multiple sublethal doses of non-thermal plasma treatments on phenotypical changes and the reduction in phytopathogenicity of three species of fungi was investigated. The plasma damaged the surface of the fungal hyphae, decreased their dry biomass, and affected the activity of pectinase and xylanase. Furthermore, the plasma treatments increased the germination rate of artificially infected cucumber seeds and resulted in plants with higher biomass and longer roots and stems. However, the reduction in phytopathogenicity was not complete after the multiple plasma treatments.
INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY
(2024)
