Article
Microbiology
Hanan R. Shehata, Anthony Kiefer, Wesley Morovic, Steven G. Newmaster
Summary: This study aims to develop identification methods for strains Bifidobacterium animalis subsp. lactis DSM 15954 and Bi-07 (Bi-07 (TM)) based on real-time PCR targeting single nucleotide polymorphisms (SNPs).
FRONTIERS IN MICROBIOLOGY
(2021)
Article
Microbiology
Hui Wang, Jieran An, Chengfei Fan, Zhengyuan Zhai, Hongxing Zhang, Yanling Hao
Summary: This study reports the growth phase-associated changes of B. lactis A6 during fermentation, including expanded carbon source utilizing profile, enhanced acid tolerance, and up-regulated Tad pili gene cluster responsible for bacterial adhesion in the stationary phase.
Article
Microbiology
Hongchang Cui, Qian Wang, Congrui Feng, Chaoqun Guo, Jingyan Zhang, Xinping Bu, Zhi Duan
Summary: This study investigated the effects of Bifidobacterium animalis subsp. lactis VHProbi (R) YB11 on sucralfate-induced constipation. The results showed that YB11 increased fecal water content and intestinal peristalsis, indicating its positive impact on gastrointestinal mobility.
FRONTIERS IN MICROBIOLOGY
(2022)
Article
Food Science & Technology
Oktay Yerlikaya, Derya Saygili, Asli Akpinar
Summary: The study demonstrated that the texture, viscosity, and sensory attributes of probiotic yoghurt-like products containing Bifidobacterium lactis subsp. lactis BB12(R) and Enterococcus were affected by the starter culture type. The combination of Streptococcus thermophilus, Bifidobacterium animalis subsp. lactis BB-12(R), and Enterococcus yielded better results in textural parameters and apparent viscosity in the probiotic yoghurt-like product.
Review
Nutrition & Dietetics
Jing Cheng, Arja Laitila, Arthur C. Ouwehand
Summary: This review investigates the roles of Bifidobacterium animalis subsp. lactis HN019 (B. lactis HN019 (TM)) in gut health and its mechanisms of action. Research supports the hypothesis that B. lactis HN019 (TM) has a beneficial role in maintaining intestinal barrier function and normal physiological function in immunosenescent elderly, as well as reducing intestinal transit time and increasing bowel movement frequency in functional constipation.
FRONTIERS IN NUTRITION
(2021)
Article
Nutrition & Dietetics
Caterina Anania, Vincenza Patrizia Di Marino, Francesca Olivero, Daniela De Canditiis, Giulia Brindisi, Federico Iannilli, Giovanna De Castro, Anna Maria Zicari, Marzia Duse
Summary: The study demonstrates that prophylactic treatment with a mixture of Bifidobacterium animalis subsp. Lactis BB12 and Enterococcus faecium L3 can reduce symptoms and drug use in children with allergic rhinitis. The intervention group showed significant reduction in symptom severity and pharmacological therapy intake after probiotic treatment.
Article
Food Science & Technology
Xi Liang, Zhe Zhang, Youyou Lv, Haiyan Lu, Tongjie Liu, Huaxi Yi, Maozhen Zhao, Lanwei Zhang, Pimin Gong
Summary: The study demonstrated that the combination of KO and Bif. animalis F1-7 significantly improved atherosclerosis by reducing plaque area and improving serum lipid and inflammatory factor levels. The synergistic effect of the two interventions could reduce lipid accumulation and improve inflammatory response through the regulation of the FXR/CYP7A1 and TLR4/MyD88 pathways.
Article
Endocrinology & Metabolism
Maria Coronada Fernandez-Calderon, Maria Dolores Hinchado Sanchez-Moro, Eduardo Ortega Rincon
Summary: This study evaluated the in vitro assimilation of cholesterol by Bifidobacterium animalis subsp. lactis (BPL1) under simulated intestinal conditions. The results showed that the growth of BPL1 was favored in the presence of cholesterol in the culture medium, and up to 44.4% cholesterol assimilation was observed. Therefore, the administration of probiotic bacteria like BPL1 could potentially be an effective option to decrease hypercholesterolemia.
ENDOCRINE METABOLIC & IMMUNE DISORDERS-DRUG TARGETS
(2022)
Article
Microbiology
Nana Wang, Song Wang, Baofeng Xu, Fei Liu, Guicheng Huo, Bailiang Li
Summary: The study found that Bifidobacterium animalis subsp. lactis XLTG11 (B. lactis) can alleviate DSS-induced colitis through multiple pathways, including inhibiting the activation of the TLR4/MYD88/NF-kappa B signaling pathway, regulating inflammatory cytokines, improving intestinal barrier function, and modulating gut microbiota.
Article
Dentistry, Oral Surgery & Medicine
Luciana Prado Maia, Yara Loyanne de Almeida Silva Levi, Pedro Henrique Felix Silva, Luana Carla Wons, Livia Pizzo Pitelli, Jessica Goulart de Castro, Eder da Silva Dolens, Danielle Gregorio, Fabiana Gouveia Straioto, Carolina dos Santos Santinoni, Renato Casarin, Edilson Ervolino, Flavia Aparecida Chaves Furlaneto, Michel Reis Messora
Summary: This study evaluated the effects of the probiotic Bifidobacterium animalis subsp. lactis HN019 (HN019) on the development of experimental periodontitis in rats submitted to chemotherapy. The results showed that the EP-5FU-HN019 group had less bone and connective tissue loss compared to the EP-5FU group, while the EP-HN019 and EP-5FU-HN019 groups had greater bone volume than the EP and EP-5FU groups, respectively. Probiotic therapy also led to an increase in the proportions of B. lactis in the feces and reduced the expression of periodontopathogens in the biofilm of rats submitted to chemotherapy.
JOURNAL OF PERIODONTOLOGY
(2023)
Article
Dentistry, Oral Surgery & Medicine
Yara Loyanne de Almeida Silva Levi, Marcella Costa Ribeiro, Pedro Henrique Felix Silva, Giselle Aparecida Silva, Sergio Luiz de Souza Salvador, Sergio Luis Scombatti de Souza, Renato Casarin, Arthur Belem Novaes Junior, Mario Taba Junior, Daniela Bazan Palioto, Heitor Marques Honorio, Michel Reis Messora, Flavia Aparecida Chaves Furlaneto
Summary: This study evaluated the adjuvant effects of Bifidobacterium lactis HN019 on the treatment of plaque-induced generalized gingivitis. The results showed that the use of B. lactis HN019 can reduce bleeding, lower gingival index, and decrease the proportion of patients with gingivitis. This study demonstrates that Bifidobacterium can have positive effects in the treatment of plaque-induced generalized gingivitis.
CLINICAL ORAL INVESTIGATIONS
(2023)
Article
Microbiology
Yury Y. Borshchev, Inessa Y. Burovenko, Alena B. Karaseva, Sarkis M. Minasian, Egor S. Protsak, Victor Y. Borshchev, Natalia Y. Semenova, Olga V. Borshcheva, Alexander N. Suvorov, Michael M. Galagudza
Summary: This study investigated the effects of different probiotics on myocardial infarct size in rats with diet-induced obesity and chemically-induced colitis. It also studied the potential associations between probiotic effects, gut microbiome patterns, and serum levels of pro- and anti-inflammatory cytokines, lipopolysaccharide, and short chain fatty acids. The administration of certain probiotics resulted in a reduction in myocardial infarct size and changes in cytokine concentrations. Additionally, the use of specific probiotics led to a reduction in lipopolysaccharide levels, suggesting improved intestinal barrier permeability.
Article
Biotechnology & Applied Microbiology
Hui Wang, Chengfei Fan, Zhaoer Zhao, Zhengyuan Zhai, Yanling Hao
Summary: This study demonstrates that Bifidobacterium animalis subsp. lactis A6 has a protective effect against DSS-induced colitis by maintaining intestinal barrier integrity, reducing oxidative stress, and inhibiting inflammatory responses.
JOURNAL OF APPLIED MICROBIOLOGY
(2022)
Article
Food Science & Technology
Thi Hoa My Tran, Sanghyun Lee, Jeong-Eun Huh, Haribalan Perumalsamy, Sri Renukadevi Balusamy, Yeon-Ju Kim
Summary: The study found that Bifidobacterium animalis subsp. lactis fermented Moringa oleifera Lam. (MO-B) has better anti-inflammatory effects, with significant downregulation of inflammatory factors and inflammatory cells. MO-B can inhibit TLR4/NF-kappa B pathway cells and improve PI3K/AKT and MAPK pathways, suggesting it has the potential to be used as an anti-inflammatory agent in therapeutics or as an ingredient in functional foods.
JOURNAL OF FUNCTIONAL FOODS
(2023)
Article
Endocrinology & Metabolism
M. E. Baldassarre, A. Di Mauro, F. Cresi, S. Salvatore, S. Aragona, G. Ciprandi
Summary: This real-life study demonstrated that BB-12 supplementation significantly reduced functional regurgitation symptoms in formula-fed infants.
JOURNAL OF BIOLOGICAL REGULATORS AND HOMEOSTATIC AGENTS
(2022)
Article
Biotechnology & Applied Microbiology
Teresa D. Rebaza-Cardenas, Kenneth Silva-Cajaleon, Carlos Sabater, Susana Delgado, Nilda D. Montes-Villanueva, Patricia Ruas-Madiedo
Summary: In this study, lactic acid bacteria were isolated and identified from two traditional Peruvian beverages. The strain Lac. plantarum Ch13 showed potential as a probiotic candidate with better resistance to gastrointestinal conditions and higher adhesion ability compared to a commercial probiotic strain.
PROBIOTICS AND ANTIMICROBIAL PROTEINS
(2023)
Review
Biotechnology & Applied Microbiology
Felipe Gonzalez-Gonzalez, Susana Delgado, Lorena Ruiz, Abelardo Margolles, Patricia Ruas-Madiedo
Summary: Fermentation has traditionally been used for food preservation, but modern industrial processes aim to improve the functional characteristics of the final product. Starter cultures, adjunct cultures, and probiotics play essential roles in achieving high-quality foods with improved nutritional and health-promoting properties. This review focuses on the functional characteristics of these cultures, including their synthesis of metabolites for preservation and safety, their impact on organoleptic properties, and their contributions to nutrition and health improvement.
JOURNAL OF APPLIED MICROBIOLOGY
(2023)
Review
Microbiology
Raquel Marcos-Fernandez, Borja Sanchez, Lorena Ruiz, Abelardo Margolles
Summary: Flow cytometry is a powerful tool for analyzing cell populations, and in recent years, it has emerged as an important technique in microbiology for studying microbes and their interactions with host cells.
CRITICAL REVIEWS IN MICROBIOLOGY
(2023)
Article
Nutrition & Dietetics
Aida Zapico, Silvia Arboleya, Sergio Ruiz-Saavedra, Maria Gomez-Martin, Nuria Salazar, Alicja M. Nogacka, Miguel Gueimonde, Clara G. de los Reyes-Gavilan, Sonia Gonzalez
Summary: This study investigated the impact of potential dietary carcinogens and fibers on the gut microbiota composition in a group of materially deprived subjects. The results showed significant differences in the microbial composition of individuals consuming different carcinogens. These findings could provide important insights for dietary interventions tailored to specific populations.
FRONTIERS IN NUTRITION
(2022)
Article
Microbiology
Raquel Marcos-Fernandez, Sabino Riestra, Rebeca Alonso-Arias, Lorena Ruiz, Borja Sanchez, Abelardo Margolles
Summary: This study developed a strategy to modify the relative abundance of F. prausnitzii in fecal microbiotas and assessed its contribution to the immunomodulatory effect of intestinal microbiotas using a PBMC model. The results showed that reduction in the abundance of F. prausnitzii is related to several human disorders.
MICROBIOLOGY SPECTRUM
(2023)
Article
Microbiology
Pilar Lumbreras-Iglesias, Carlos Sabater, Ainhoa Fernandez Moreno, Paula Lopez de Ugarriza, Ana Fernandez-Verdugo, Abelardo Margolles, Maria Rosario Rodicio, Teresa Bernal, Javier Fernandez
Summary: Patients diagnosed with acute leukemia often have a weakened immune system, making infections a major concern. This study used shotgun metagenomics to screen the gut of recovered leukemia patients for ESBL- and/or carbapenemase-producing Enterobacterales. The results showed no presence of these bacteria, indicating successful decolonization and positive implications for future clinical management. Further studies are needed to validate the utility of metagenomics in routine screening of multidrug-resistant bacteria in onco-hematological patients.
Article
Food Science & Technology
Ines Calvete-Torre, Carlos Sabater, Susana Delgado, Patricia Ruas-Madiedo, Alicia Ruperez-Garcia, Antonia Montilla, F. Javier Moreno, Abelardo Margolles, Lorena Ruiz
Summary: Arabinoxylan (AX) and arabinoxylo-oligosaccharides (AXOS) are prebiotics that promote beneficial species in the human gut, such as bifidobacteria. Bifidobacterium longum and B. longum subsp. longum have the highest capability to metabolize complex AX substrates, while B. longum subsp. infantis also possesses some machinery related to AXOS metabolization. A differential carbohydrate free medium (CFM) supplemented with AX and AXOS was developed to selectively isolate novel probiotic bifidobacteria that can metabolize structurally complex AX-derived prebiotics.
FOOD RESEARCH INTERNATIONAL
(2023)
Article
Biochemistry & Molecular Biology
Mariem Chamtouri, Abderrahmen Merghni, Nuria Salazar, Begona Redruello, Naoufel Gaddour, Maha Mastouri, Silvia Arboleya, Clara G. de los Reyes-Gavilan
Summary: Autism spectrum disorder (ASD) is a neurodevelopmental pathology characterized by social interaction impairment, communication difficulties, and repetitive behaviors. This study found significantly higher levels of fecal amino acids in ASD children compared to their siblings and children from the general population, with more pronounced alterations in younger children. Lower levels of histidine were associated with severe symptoms of autism. Fecal amino acids could be targeted for personalized diets to prevent cognitive impairments associated with ASD.
Article
Clinical Neurology
Laura Diaz-Marugan, Mattia Gallizioli, Leonardo Marquez-Kisinousky, Silvia Arboleya, Annalaura Mastrangelo, Francisca Ruiz-Jaen, Jordi Pedragosa, Climent Casals, Francisco Javier Morales, Sara Ramos-Romero, Sara Traserra, Carles Justicia, Miguel Gueimonde, Marcel Jimenez, Josep Lluis Torres, Xabier Urra, Angel Chamorro, David Sancho, Clara G. de los Reyes-Gavilan, Francesc Miro-Mur, Anna M. Planas
Summary: Severe stroke patients often experience respiratory and urinary tract infections. This is mainly due to opportunistic commensal bacteria translocating from the gut. This study investigated the mechanisms behind gut dysbiosis and poststroke infection.
Article
Microbiology
Felix Royo, Hector Tames, Guillermo Bordanaba-Florit, Diana Cabrera, Maria Azparren-Angulo, Clara Garcia-Vallicrosa, Abelardo Margolles, Lorena Ruiz, Patricia Ruas-Madiedo, Juan M. Falcon-Perez
Summary: This study used mice as a model and fed them with a bacterial strain of B. adolescentis that can degrade glutamate and convert it into GABA. The bacterium can survive in the gastric tract and the animals reduce their blood glutamate concentration over time. The results suggest that an oral diet with this probiotic-type bacteria could reduce the concentration of glutamate in the blood, providing a reference for clinical trial studies in patients with chronic diseases.
MICROBIOLOGY SPECTRUM
(2023)
Article
Nutrition & Dietetics
Aida Zapico, Silvia Arboleya, Nuria Salazar, Carmen Perillan, Sergio Ruiz-Saavedra, Clara G. de los Reyes-Gavilan, Miguel Gueimonde, Sonia Gonzalez
Summary: Non-communicable diseases are prevalent among low-income individuals due to the consumption of processed foods, fat, and sugars. This study evaluated the effects of a nutrition education intervention on sensory perception, health-related parameters, and gut microbiota of low socio-economic individuals. The intervention led to positive changes in dietary intake, reduced consumption of potentially carcinogenic compounds, and improved discrimination and depressive symptoms.
Article
Microbiology
Alicja M. Nogacka, Isabel Cuesta, Miguel Gueimonde, Clara G. de los Reyes-Gavilan
Summary: Breastfeeding is crucial for infant nutrition, and 2-fucosyllactose (2'FL) is an important bioactive component in breastmilk. This study found a synergistic effect between Bifidobacterium bifidum IPLA20048 and Lactobacillus gasseri IPLA20136, where L. gasseri can utilize galactose released from the hydrolysis of 2'FL by B. bifidum. This phenomenon may be common among lactobacilli and bifidobacteria in the infant gut.
Article
Biochemistry & Molecular Biology
Celestino Gonzalez, Sergio Ruiz-Saavedra, Maria Gomez-Martin, Aida Zapico, Patricia Lopez-Suarez, Ana Suarez, Adolfo Suarez Gonzalez, Carmen Gonzalez del Rey, Elena Diaz, Ana Alonso, Clara G. de los Reyes-Gavilan, Sonia Gonzalez
Summary: Environmental factors like diet and lifestyle have been found to influence the development of precursor lesions for colorectal cancer (CRC) by affecting certain immunological parameters. However, the specific immunological parameters altered in each stage of CRC development are still unclear. In this study, the potential relationships between immunological and metabolic parameters with diet in a CRC-related lesion context were investigated. The results showed that damage to the mucosa was associated with a decrease in adiponectin, an increase in CXCL10, and a decrease in resistin levels in CRC cases. Furthermore, the presence of aberrant crypt foci (ACF) in the polyp group was linked to higher concentrations of tumor necrosis factor-alpha (TNF-alpha). Vegetables were positively correlated with adiponectin and resistin levels, while red meat showed the opposite correlation. Soluble pectin, a bioactive compound, exhibited a negative association with TNF-alpha. These findings suggest that future dietary strategies could be developed to modulate specific immunological parameters in the context of CRC.
INTERNATIONAL JOURNAL OF MOLECULAR SCIENCES
(2023)
Article
Biochemistry & Molecular Biology
Sergio Ruiz-Saavedra, Carmen Gonzalez del Rey, Adolfo Suarez, Ylenia Diaz, Aida Zapico, Silvia Arboleya, Nuria Salazar, Miguel Gueimonde, Clara G. de los Reyes-Gavilan, Sonia Gonzalez
Summary: Diet is an important factor that affects the gut microbiota, which in turn plays a role in colorectal cancer development. This study aimed to explore the associations between dietary factors and gut microbiota in different clinical diagnosis groups. The results showed that the intake of red meat and polycyclic aromatic hydrocarbons (PAHs) was associated with changes in the abundance of certain microbial groups. The intake of heterocyclic amines, nitroso compounds, and ethanol was also associated with changes in the abundance of other microbial groups.
Article
Food Science & Technology
Nan Gai, David S. Waldron, Therese Uniacke-Lowe, Bozhao Li, Jonathan O'Regan, David A. Goulding, Alan L. Kelly
Summary: This study investigated the influence of b-casein polymorphism on cheese manufacturing and characteristics. The results showed that cheese made from A2A2 milk had poor rennet coagulation properties, while A1A1 cheese had lower protein content and A2A2 cheese had lower fat content. Furthermore, genotype impacted cheese texture, with A1A1 cheese being the softest and A2A2 cheese being the most fracturable.
INTERNATIONAL DAIRY JOURNAL
(2024)
Article
Food Science & Technology
Harsha V. Sail, Ashwini D. Jagdale, Muskan R. Thakur, Rashmi S. Tupe
Summary: This study assessed the effects of the Maillard reaction on the glycation, structural, and functional characteristics of Maillard reaction products (MRPs) of casein acid hydrolysate (CAH). The results showed that MRPs exhibited improved thermal stability, antioxidant potential, and emulsifying properties.
INTERNATIONAL DAIRY JOURNAL
(2024)
Article
Food Science & Technology
Mostafa Soltani, Solmaz Saremnezhad, Hilal Kanmaz, Ali Tekin, Yasemin Gokce, Busra Kaya, Didem Sahingil, Ali Adnan Hayaloglu
Summary: Lighvan cheese made from different ratios of ovine and caprine milk (100:0, 75:25, 50:50, 25:75, 0:100) was analyzed during ripening to examine its chemical composition, proteolysis level, amino acid content, texture, and coagulant activity. The study found that using higher ratios of ovine milk led to decreased pH and moisture content, increased texture parameters, coagulant activity, soluble nitrogen fractions, fat, and protein contents in the cheese. Differences in gel electrophoresis and peptide profiles were observed. Leu and Phe were found to be the predominant free amino acids in the ripened cheese. In conclusion, lighvan cheese made with 75:25 and 50:50 ratios of ovine and caprine milk can be preferred due to their proper proteolysis indices and semi-hard texture.
INTERNATIONAL DAIRY JOURNAL
(2024)
Article
Food Science & Technology
Maria Tereza Pereira de Souza, Rafael Fagnani, Lina Casale Aragon Alegro, Elsa Helena Walter de Santana
Summary: The frequency and possible sources of non-starter lactic acid bacteria (NSLAB) and citrate fermenting bacteria (CFB) were evaluated at different stages of a milk supply chain. The study found a positive correlation between psychrotrophic bacteria and CFB, emphasizing the importance of good milking practices to control these bacteria. The results also showed that NSLAB and CFB populations remained high even after pasteurisation, suggesting the occurrence of post-heat treatment recontamination, biofilm formation, or the presence of thermoduric microbiota.
INTERNATIONAL DAIRY JOURNAL
(2024)
Article
Food Science & Technology
Carolyn T. Mejares, Thom Huppertz, Jayani Chandrapala
Summary: This study investigated the influence of adding 5 mM trisodium citrate (TSC) or disodium hydrogen phosphate (DSHP) and heat treatment on the acid gelation properties of blends of skim buffalo and bovine milk. The results showed that increasing the proportion of buffalo skim milk and higher heating temperature resulted in significant increases in gel properties. Differences in gel firmness were attributed to the gel micro-structure.
INTERNATIONAL DAIRY JOURNAL
(2024)
Article
Food Science & Technology
Theng Choon Ooi, Azizan Ahmad, Nor Fadilah Rajab, Razinah Sharif
Summary: This study investigated the effects of milk intake, particularly bovine colostrum-enriched skim milk, among older adults. The results showed that consuming bovine colostrum-enriched skim milk could lead to various health benefits, including weight loss, improved physical fitness, enhanced memory, and reduced cholesterol levels.
INTERNATIONAL DAIRY JOURNAL
(2024)
Article
Food Science & Technology
Giuseppe Natrella, Aristide Maggiolino, Pasquale De Palo, Marina Mefleh, Michele Faccia
Summary: The effect of ultrafiltration on the cheesemaking properties of donkey milk was assessed. The main limiting factor for coagulation was found to be the milk protein concentration, and the addition of EPS-producing starter yielded the best results.
INTERNATIONAL DAIRY JOURNAL
(2024)
Article
Food Science & Technology
Duygu Aslan Turker, Meryem Goksel Sarac, Mahmut Dogan
Summary: This study investigates the rheological, textural, and powder flow characteristics of whippable oil-in-water emulsion with different particle sizes. It is found that smaller particle sizes improve the dispersed phases and increase viscosity, while reducing adhesiveness. Compared to the control sample, whippable emulsions with larger particle sizes have higher cohesiveness and are less prone to deformation and crumbling.
INTERNATIONAL DAIRY JOURNAL
(2024)
Article
Food Science & Technology
Utkarsh Deshmukh, Sumit Arora, Deepika Kathuria, A. K. Singh, Vivek Sharma, Richa Singh
Summary: Calcium plays a significant role in the stability, functional, and nutritional properties of milk. Depletion and addition of calcium have effects on the properties of milk, including heat stability, pH, and buffering capacity. Furthermore, the alteration in calcium also affects the distribution of minerals in milk. These findings contribute to a better understanding of the functionality of buffalo milk during the processing of buffalo-based products with altered calcium content.
INTERNATIONAL DAIRY JOURNAL
(2024)
Article
Food Science & Technology
Bruna Barnei Saraiva, Katiele da Silva Souza Campanholi, Rayanne Regina Beltrame Machado, Celso Vataru Nakamura, Alessandra Aparecida Silva, Wilker Caetano, Magali Soares dos Santos Pozza
Summary: This study determined the phototoxic potential of riboflavin and curcumin against P.florescens and found that photodynamic inactivation is an alternative method to reduce contaminating microorganisms in food.
INTERNATIONAL DAIRY JOURNAL
(2024)
Article
Food Science & Technology
Haktan Aktas, Bulent Cetin
Summary: The microbial diversity in traditional foods is decreasing due to widespread industrial production and the use of a limited number of strains as starter cultures. In this study, the microbiological and physicochemical properties of traditional and industrial yoghurt samples were investigated. The best starter cultures for yoghurt production were identified as 4 Lactobacillus bulgaricus and 6 Streptococcus thermophilus isolates.
INTERNATIONAL DAIRY JOURNAL
(2024)
Review
Food Science & Technology
Aliah Zannierah Mohsin, Ezaty Norsah, Anis Asyila Marzlan, Muhamad Hafiz Abd Rahim, Anis Shobirin Meor Hussin
Summary: This article reviews the application of plant-based coagulants in food products as alternatives to animal and microbial coagulants. Plant-based coagulants can deliver similar milk-clotting activity and organoleptic properties as animal rennet, making them suitable for cheese production and offering potential health benefits. However, their high proteolytic activity may contribute to a bitter taste, which is influenced by plant sources.
INTERNATIONAL DAIRY JOURNAL
(2024)
Review
Food Science & Technology
Shahida Anusha Siddiqui, Sayed Hashim Mahmood Salman, Ali Ali Redha, Oscar Zannou, Ifagbemi B. Chabi, Kouame F. Oussou, Shuva Bhowmik, Nilesh P. Nirmal, Sajid Maqsood
Summary: Different animal milk sources have varied nutritional properties. Goat milk contains calcium, medium-chain fatty acids, and α-casein. Sheep milk is rich in vitamins A, C, thiamine, and folic acid. Buffalo milk is considered a complete food with higher levels of α- and k-casein. Mare and donkey milk are rich in carbohydrates and proteins with lower fat content. Camel milk is rich in calcium, potassium, vitamin A, and does not contain the major allergen β-lactoglobulin.
INTERNATIONAL DAIRY JOURNAL
(2024)
Article
Food Science & Technology
Lu Chen, Mengqi Yu, Yuxin Yuan, Yingxin Qu, Riakang Sha, Xinyang Ren, Guang Li
Summary: This study used Tandem Mass Tags technology to analyze the protein differences between colostrum and mature milk of Guanzhong dairy goats. The results showed significant differences in differential proteins between the two, with colostrum exhibiting more metabolic pathways related to the immune system and mature milk exhibiting more pathways related to angiogenesis and bone development.
INTERNATIONAL DAIRY JOURNAL
(2024)
Article
Food Science & Technology
Ittissam Hasnaoui, Ahasanul Karim, Mohammed Aider
Summary: The growth of Streptococcus thermophilus and Lactobacillus delbrueckii subsp. bulgaricus in electro-activated whey and their supernatant's antibacterial effect against Salmonella enterica were studied. The results showed electro-activated whey to be a suitable medium for the growth of these bacteria. The supernatant from their growth demonstrated antibacterial activity against Sal. enterica.
INTERNATIONAL DAIRY JOURNAL
(2024)
