Article
Food Science & Technology
Andrea Laukova, Martin Tomaska, Maria Joao Fraqueza, Renata Szaboova, Eva Bino, Jana Scerbova, Monika Pogany Simonova, Emilia Dvoroznakova
Summary: This study demonstrates the antimicrobial potential of Lactiplantibacillus plantarum LP17L/1 isolated from stored ewe's milk lump cheese, showing active bacteriocin against Staphylococcus and Listeria. It also exhibits safety and survival capability in mice, making it a promising additive for Slovak local dairy products.
Article
Biotechnology & Applied Microbiology
Jose Martin Ruvalcaba-Gomez, Hector Ruiz-Espinosa, Maria Dolores Mendez-Robles, Ramon Ignacio Arteaga-Garibay, Luis Miguel Anaya-Esparza, Zuami Villagran, Raul Jacobo Delgado-Macuil
Summary: This study compared the technological and quality features of Adobera cheeses made with pasteurized milk and traditional raw milk. The results showed significant differences in texture, color, and ripening markers between the two types of cheeses.
FERMENTATION-BASEL
(2022)
Article
Food Science & Technology
Wafa Mkadem, Khaoula Belguith, Nabil Semmar, Malek Ben Zid, Halima ElHatmi, Nourhene Boudhrioua
Summary: This study aimed to investigate the interaction effect of process parameters on Lben for the first time. The results showed that starter level and temperature have the most significant influence on the measured properties. Principal Components Analysis can help distinguish different groups of products, while viscosity, color, acidity, appearance, and odor are positively correlated with overall appreciation. The optimized product had specific processing parameters leading to desirable physicochemical properties.
LWT-FOOD SCIENCE AND TECHNOLOGY
(2022)
Article
Chemistry, Applied
Mohd Affan Baig, Mark S. Turner, Shao-Quan Liu, Nagendra N. Shah, Mutamed M. Ayyash
Summary: This study investigated the proteomic responses of the potential probiotic Lactococcus garvieae to various stresses during food processing and digestion. The results showed that Lactococcus garvieae adapts to stress conditions by modulating carbohydrate and protein metabolism.
Article
Microbiology
Zhengyao Xue, Jason T. Brooks, Zachary Quart, Eric T. Stevens, Mary E. Kable, Jessie Heidenreich, Jeremy McLeod, Maria L. Marco
Summary: Validated methods are required to detect spoilage microbes in low numbers in foods before defect onset. Microbial composition assessments with 16S rRNA marker gene sequencing are robust for detecting very-low-abundance bacterial taxa responsible for Cheddar cheese spoilage. The application of Koch's postulates showed that individual bacterial isolates or uncultured bacterial consortia were sufficient to cause defects, even in low numbers.
Article
Chemistry, Applied
Najeeb S. Al-zoreky, Faisal S. Almathen
Summary: The study successfully produced cheese curd from camel milk using recombinant camel chymosin, with higher cheese yield from cultured camel milk. Additionally, camel milk cheese and whey were identified as potential value-added products.
Article
Food Science & Technology
Zaina Kadri, Freek Spitaels, Margo Cnockaert, Mohamed Amar, Marie Joossens, Peter Vandamme
Summary: The study analyzed the bacterial composition in four raw camel milk samples, revealing the presence of established and novel dairy lactic acid bacteria, as well as bacteria indicating poor hygiene conditions and psychrotrophic spoilage organisms. The large numbers of Lactococcus and Enterococcus isolates obtained provide an interesting resource for starter culture selection.
INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY
(2021)
Review
Biochemistry & Molecular Biology
Muhammad Zahoor Khan, Jianxin Xiao, Yulin Ma, Jiaying Ma, Shuai Liu, Adnan Khan, Jamal Muhammad Khan, Zhijun Cao
Summary: Camel milk is a rich source of vitamin C, lactic acid bacteria, and various proteins, showing antioxidant, antimicrobial, and anti-inflammatory properties. Components like lactoferrin, alpha-lactalbumin, and immunoglobulins have beneficial effects on diseases.
Article
Biotechnology & Applied Microbiology
Eleni C. Pappa, Thomas G. Bontinis, John Samelis, Kyriaki Sotirakoglou
Summary: The changes in microbiological and biochemical characteristics of traditional hard Xinotyri cheese were studied during ripening and storage. Mesophilic lactic acid bacteria (LAB) dominated in freshly fermented cheeses regardless of milk pasteurization, while harmful bacteria were suppressed. Milk pasteurization affected the nutritional composition and intensity of protein hydrolysis in the cheese.
FERMENTATION-BASEL
(2022)
Article
Biochemistry & Molecular Biology
Ana Belen Florez, Lucia Vazquez, Javier Rodriguez, Baltasar Mayo
Summary: This study describes the phenotypic typing and complete genome analysis of a dairy Lactiplantibacillus plantarum strain LL441. LL441 exhibited a wide range of carbohydrate utilization and strong activity of carbohydrate-degrading enzymes. The genome analysis revealed genes involved in carbohydrate utilization, flavor formation, acid and bile resistance, but no virulence genes. The strain also possessed plasmids with genes coding for heavy metal resistance and technologically relevant phenotypes.
INTERNATIONAL JOURNAL OF MOLECULAR SCIENCES
(2023)
Article
Biology
Anjali Sharma, Meeta Lavania, Raghvendar Singh, Banwari Lal
Summary: The study isolated a total of 80 presumed lactic acid bacteria from camel milk, which showed potential for producing functional foods and industrial curd formulations. The selected LAB exhibited strong tolerance, antimicrobial activity, adhesion potential, and were non-toxic for industrial applications, making them valuable substitutes in various food and feed industries.
SAUDI JOURNAL OF BIOLOGICAL SCIENCES
(2021)
Article
Food Science & Technology
Himoonga Bernard Moonga, Sijmen E. Schoustra, Anita R. Linnemann, John Shindano, Eddy J. Smid
Summary: Africa has a rich cultural heritage and a variety of traditional fermented foods. Traditional fermentation processes allow for low-cost conversion of raw materials into final products with improved nutritional value and extended shelf life. Mabisi, a traditional fermented milk product from Zambia, exemplifies the importance of indigenous knowledge in processing and has the potential to be applied to other similar traditional food products.
CURRENT OPINION IN FOOD SCIENCE
(2022)
Article
Food Science & Technology
Lin Li, Linxuan Zhang, Tingting Zhang, Yuanfa Liu, Xin Lue, Oscar P. Kuipers, Yanglei Yi
Summary: The bacterial composition of traditional fermented milk samples from western China was analyzed using 16S metagenomic analysis. Forty lactic acid bacteria (LAB) strains were isolated from each sample and tested for their ability to inhibit Listeria. The genetic diversity of the isolated LAB strains and their antilisterial activity was investigated using RAPD analysis. Whole genome sequencing and mining revealed novel biosynthetic gene clusters (BGCs) in selected LAB strains, including Lactiplantibacillus plantarum TXZ2-35, Limosilactobacillus fermentum TZ-22, and Companilactobacillus crustorum QHS-4. These LAB strains were used as adjunct cultures in Cheddar cheese to control the growth of Listeria and improve cheese quality. Overall, this study demonstrates the efficacy of using metagenomic and genomic approaches to identify novel antilisterial LAB strains and enhance the safety and quality of cheese.
LWT-FOOD SCIENCE AND TECHNOLOGY
(2023)
Article
Food Science & Technology
Carlos Luz, Jorge Calpe, Juan Manuel Quiles, Raquel Torrijos, Maximo Vento, Maria Gormaz, Jordi Manes, Giuseppe Meca
Summary: The study investigated seven strains of lactic acid bacteria isolated from breast milk for their probiotic properties. Lactobacillus plantarum 5H1 and 5L1 were chosen for their beneficial characteristics and utilized in the production of probiotic fermented milk. The findings demonstrated the antimicrobial activity of the strains against pathogenic bacteria and toxigenic fungi, as well as their ability to adhere and reduce Salmonella adhesion to Caco-2 cells. During milk fermentation, an increase in lactic acid content, decrease in milk pH, and rise in total bacterial count were observed, while LAB viability in fermented milk storage remained at around 8 log10 CFU/mL.
JOURNAL OF FUNCTIONAL FOODS
(2021)
Article
Food Science & Technology
Christel Couderc, Valerie Laroute, Michele Coddeville, Marie-Aurore Caillaud, Gwenaelle Jard, Christine Raynaud, Muriel Cocaign-Bousquet, Helene Tormo, Marie-Line Daveran-Mingot
Summary: This study isolated 24 strains of Lactococcus lactis from raw goat milk collected in the Rocamadour PDO area and analyzed them using MLST typing and phenotypic characterization. These strains were combined to design an indigenous starter for the production of Rocamadour PDO cheese. The strains were divided into three classes based on their technological properties, and it was found that almost all strains were able to produce diacetyl/acetoin despite not having citrate metabolism genes. Three strains were selected as the indigenous starter based on specific criteria, and the designed starter showed similar cheese production performances to an industrial starter while maintaining the expected sensory qualities of Rocamadour PDO cheese.
INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY
(2022)
Article
Agriculture, Dairy & Animal Science
N. Ayeb, M. Addis, M. Fiori, S. Khorchani, M. Atigui, T. Khorchani
JOURNAL OF ANIMAL PHYSIOLOGY AND ANIMAL NUTRITION
(2016)
Article
Agronomy
Imen Fguiri, Moufida Atigui, Manel Ziadi, Samira Arroum, Touhami Khorchani
EMIRATES JOURNAL OF FOOD AND AGRICULTURE
(2015)
Article
Agriculture, Dairy & Animal Science
Pierre Guy Marnet, Moufida Atigui, Mohamed Hammadi
TROPICAL ANIMAL HEALTH AND PRODUCTION
(2016)
Article
Agriculture, Dairy & Animal Science
Moufida Atigui, Pierre-Guy Marnet, Hager Harrabi, Salma Bessalah, Touhami Khorchani, Mohamed Hammadi
TROPICAL ANIMAL HEALTH AND PRODUCTION
(2016)
Article
Agriculture, Dairy & Animal Science
N. Ayeb, M. Seddik, N. Atti, M. Atigui, I. Fguiri, A. Barmat, S. Arroum, M. Addis, M. Hammadi, T. Khorchani
ANIMAL PRODUCTION SCIENCE
(2016)
Article
Agriculture, Dairy & Animal Science
Moufida Atigui, Pierre-Guy Marnet, Ahmed Barmat, Touhami Khorchani, Mohamed Hammadi
TROPICAL ANIMAL HEALTH AND PRODUCTION
(2015)
Article
Agriculture, Dairy & Animal Science
Amel Dhaoui, Mohamed Chniter, Moufida Atigui, Mohamed Dbara, Mabrouk-Mouldi Seddik, Mohamed Hammadi
TROPICAL ANIMAL HEALTH AND PRODUCTION
(2019)
Article
Agriculture, Multidisciplinary
Moez Ayadi, Mohamed Hammadi, Ramon Casals, Moufida Atigui, Touhami Khorchani, Emad M. Samara, Khalid A. Abdoun, Ahmed A. Al-Haidary, Gerardo Caja
JOURNAL OF AGRICULTURAL SCIENCE
(2018)
Article
Agriculture, Dairy & Animal Science
I Hammadi, M. Chniter, M. Atigui, M. Brahmi, M. M. Seddik, W. B. Salem, F. Levy, R. Nowak, M. Hammadi
Summary: The commercialization of dromedary milk and intensive rearing systems worldwide are impacting the behavioral repertoires and welfare of animals. This study found that primiparous camels have longer birth duration compared to multiparous camels, and neonatal behavior is influenced by calf sex.
Article
Chemistry, Multidisciplinary
Imen Fguiri, Moufida Atigui, Amel Sboui, Arroum Samira, Chayma Marzougui, Mohamed Dbara, Mohamed Hammadi, Touhami Khorchani
Summary: The study aimed to improve the coagulation abilities of camel milk using enzyme extracts from pineapple, kiwi, and ginger. A fresh cheese with particular nutrition quality and consistency was made from camel milk, with kiwi proteases showing the best potential for use as a milk coagulant in cheese production.
JOURNAL OF CHEMISTRY
(2021)
Article
Agriculture, Dairy & Animal Science
Marwa Brahmi, Moufida Atigui, Ihmen Hammadi, Jacques Portanguen, Mohamed Hammadi, Pierre-Guy Marnet
Summary: This study investigates the release of oxytocin during suckling and milking with or without the presence of a calf, and how maternal behavior might regulate this release. The results show higher oxytocin concentrations during suckling and hand-milking with calves present compared to machine milking without calves, indicating a potential physiological consequence of maternal behavior and a lesser stimulation by machine milking.
JOURNAL OF DAIRY RESEARCH
(2021)
Article
Agriculture, Dairy & Animal Science
Moufida Atigui, Marwa Brahmi, Imen Hammadi, Pierre-Guy Marnet, Mohamed Hammadi
Summary: This study aimed to investigate the morphological traits of Tunisian camels' mammary glands and their influence on machine milking ability, revealing a strong positive correlation between teat diameter, udder depth, and milkability traits. The study also found that camels with higher parity tend to have unfavorable morphological traits for rapid milking.
Article
Agriculture, Dairy & Animal Science
Imen Hammadi, Mohamed Chniter, Marwa Brahmi, Moufida Atigui, Mohamed Dhia Bouzaida, Mouldi-Mabrouk Seddik, Raymond Nowak, Gustavo Adolfo Maria, Mohamed Hammadi
Summary: This study aims to identify inappropriate maternal behaviors in stabled dromedary camels, focusing on calf rejection causes and developing a suitable method to address mismothering. By monitoring pregnant camels through video surveillance, collecting blood samples, and assessing maternal behavior, the research found that rejecting mothers displayed aggressive behavior towards their calves, but three days of confinement and forced contact while bottle-feeding the calf with the mother's milk helped alleviate mismothering and establish proper mother-young relationships.
APPLIED ANIMAL BEHAVIOUR SCIENCE
(2021)
Article
Agriculture, Dairy & Animal Science
Moufida Atigui, Imen Fguiri, Samira Arroum, Marwa Brahmi, Brahim Ghzaiel, Mohamed Hammadi
Summary: This study examined the impact of on-farm practices on milk production, quality, and the Somatic Cell Count (SCC) in camel dairies in southern Tunisia. The use of machine milking was limited and milking hygiene practices were found to be inadequate. Raw camel milk had mediocre conservation and marketing conditions. The quality of milk was affected along the production chain, with high microbial loads observed in bulk and point of sale milk. Improvements in milking hygiene, milk storage, and transport conditions are crucial to ensure the quality of camel's milk for consumers.
ITALIAN JOURNAL OF ANIMAL SCIENCE
(2023)
