Article
Biotechnology & Applied Microbiology
Hui Yan, Wen Du, Shoukun Ji, Chunyan Guo, Yujing Zhang, Yajing Wang, Zhijun Cao, Shengli Li
Summary: The microbiota composition in raw milk and teat skin, as well as the bacterial interaction between the two adjacent spatial locations, were investigated in this study. The results showed significant differences in bacterial communities between raw milk and teat skin, with a transfer of bacteria occurring between the two locations. The teat bath with iodine disinfectant was found to affect the microbiota composition in teat skin.
FERMENTATION-BASEL
(2022)
Article
Food Science & Technology
Sangdon Ryu, Won Seo Park, Bohyun Yun, Minhye Shin, Gwang-woong Go, Jong Nam Kim, Sangnam Oh, Younghoon Kim
Summary: The study revealed distinct proportions of bacteria in different regions of Korea, suggesting specified farm environment management practices. Through high-throughput sequencing and culturomic analysis, Pseudomonas and Bacillus thermoamylovorans were identified as common bacteria in milk products.
Article
Food Science & Technology
Liangchao Dai, Shaozhen Hu, Xiaoyang Pang, Shuwen Zhang, Dongwei Yu, Yumeng Zhang, Yunna Wang, Junrui Wu, Jiaping Lv, Gang Lu
Summary: By studying 40 raw milk samples from Hebei (northern China) and Guangdong (southern China), it was found that psychrophilic bacteria and their heat-resistant enzymes are important risk factors affecting the quality of UHT milk. It is crucial for the industry to uncover their action pattern.
Article
Food Science & Technology
Meng Wang, Zhaoying Bai, Siyuan Liu, Boqiang Fu, Yingying Liu, Ziquan Wang, Guoping Zhou, Xiaoyun Gong, You Jiang, Zhiwei Sui
Summary: In this study, the use of fluorescent D-amino acid labeling combined with flow cytometry was investigated to rapidly quantify viable bacteria. The method was successfully applied to real milk samples and showed promise for accurately quantifying total bacterial count in complex biological samples.
LWT-FOOD SCIENCE AND TECHNOLOGY
(2023)
Article
Chemistry, Applied
Elizabeth Nakhungu Wafula, Mercyline Onduso, Irene Njoki Wainaina, Carolien Buve, Peter Kahenya Kinyanjui, Stephen Mwangi Githiri, Wouter Saeys, Daniel Ndaka Sila, Marc Hendrickx
Summary: This study utilized near-infrared spectroscopy to predict the molar ratios of antinutrients to minerals in beans, finding that bean type significantly affects tannin content. With determination coefficients for test set prediction above 75%, the PLS-R models for Phy:Zn, Tan:Fe and Phy + Tan:Fe molar ratios are deemed useful for screening purposes.
Article
Engineering, Chemical
Wenting Liang, Zhuozhuo Zhu, Biao Yang, Xinhua Zhu, Wenchuan Guo
Summary: This study demonstrated that through the use of near-infrared transmission spectroscopy, it is possible to identify raw milk with melamine contents exceeding the 1 mg/kg limit, providing technical support and effective information for the development of portable instruments for on-site detection of melamine-adulterated raw milk.
JOURNAL OF FOOD PROCESS ENGINEERING
(2021)
Article
Food Science & Technology
Constantine-Richard Stefanou, Beata Bartodziejska, Magdalena Gajewska, Anna Szosland-Faltyn
Summary: This study assessed the microbiological safety and quality of cow's and goat's milk fresh cheeses produced by farmers on a small scale. The results showed that Listeria monocytogenes and Salmonella spp. were not detected in any of the cheese samples. However, coliforms were present in some cheeses and low levels of cadmium were found in some cow's milk samples. Overall, these raw milk cheeses were free of pathogens and had high nutritional value.
Review
Agriculture, Dairy & Animal Science
N. H. Martin, R. L. Evanowski, M. Wiedmann
Summary: Raw milk can become contaminated with bacteria from environmental sources, the cow, and contaminated equipment. Understanding the presence of certain bacterial groups in raw milk is crucial for reducing their impact on processed dairy product quality. The total bacteria count is recommended as a microbiological indicator of raw milk quality and a whole-farm approach to raw milk quality is suggested to ensure continuous improvement in dairy product quality.
JOURNAL OF DAIRY SCIENCE
(2023)
Article
Veterinary Sciences
Stella Kiambi, Eric M. Fevre, Pablo Alarcon, Nduhiu Gitahi, Johnstone Masinde, Erastus Kang'ethe, Gabriel Aboge, Jonathan Rushton, Joshua Orungo Onono
Summary: This study investigated the bacterial counts in various nodes of a dairy value chain in Nairobi and identified practices that influence food safety. The results showed that milk contamination occurs at different points along the chain, and interventions should be designed for each node to improve food safety.
FRONTIERS IN VETERINARY SCIENCE
(2022)
Article
Chemistry, Analytical
Leovergildo R. Farias, Joao dos S. Panero, Jordana S. P. Riss, Ana P. F. Correa, Marcos J. S. Vital, Francisco dos S. Panero
Summary: Green Chemistry is crucial for pollution control and aligns with the Sustainable Development Goals (SDGs). This study utilized near-infrared spectroscopy (NIR) and machine learning algorithms to identify and classify bacteria, including Escherichia coli, Salmonella enteritidis, Enterococcus faecalis, and Listeria monocytogenes, into Gram-positive and Gram-negative groups. By combining NIR spectroscopy with a diffuse reflectance accessory and employing ML techniques like principal component analysis (PCA), hierarchical cluster analysis (HCA), and K-Nearest Neighbor (KNN), the identification and classification of bacteria were achieved with 100% accuracy. This research has significant potential for bacterial identification and classification while promoting sustainable development and green analytical chemistry.
Article
Multidisciplinary Sciences
Chalinee Phiphattanaphiphop, Komgrit Leksakul, Wasawat Nakkiew, Rungrueang Phatthanakun, Trisadee Khamlor
Summary: Mastitis directly affects milk production and quality in dairy cows, leading to decreased income from milk sales. The popular California mastitis test has a high error rate of over 40%, contributing to the spread of mastitis. A new microfluidic device was designed and fabricated to identify different stages of mastitis with high accuracy and quick analysis. By introducing this device, the spread of mastitis in dairy cows can be significantly reduced, resulting in higher quality and more profitable milk production.
SCIENTIFIC REPORTS
(2023)
Article
Spectroscopy
Lun Wu, Yue Gao, Wen-chen Ren, Yang Su, Jing Li, Ya-qi Du, Qiu-hong Wang, Hai-xue Kuang
Summary: In this study, a classification model based on near-infrared spectroscopy and random forest method accurately distinguished three samples of Schisandra chinensis from different habitats and predicted polysaccharide contents effectively. The method showed high accuracy, stability, and applicability in identifying the origin of Schisandra chinensis and evaluating its quality. The results demonstrate the potential for near-infrared spectroscopy combined with chemometrics in fast and reliable analysis of herbal products.
SPECTROCHIMICA ACTA PART A-MOLECULAR AND BIOMOLECULAR SPECTROSCOPY
(2022)
Article
Spectroscopy
Chen Yang, Xiaodan Ma, Haiou Guan, Bowen Fan
Summary: This study proposes a rapid detection method for different growth stages of Pleurotus eryngii mycelium based on the characteristics of near-infrared spectroscopy. The method uses multivariate scattering correction and competitive adaptive reweighted sampling algorithms to establish a mathematical model between the mycelium and the characteristic wave number. The results show a 99.67% accuracy in identifying different growth stages of Pleurotus eryngii mycelium.
SPECTROCHIMICA ACTA PART A-MOLECULAR AND BIOMOLECULAR SPECTROSCOPY
(2022)
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)
Article
Food Science & Technology
Zhuozhuo Zhu, Biying Lin, Xinhua Zhu, Wenchuan Guo
Summary: Bovine mastitis is a complex and costly disease in the dairy industry. Researchers developed a rapid method using dielectric spectroscopy to predict mastitis degrees in cows based on characteristic variables, principal component analysis, and support vector classification models. The results showed high accuracy and indicated the potential of dielectric spectroscopy for diagnosing mastitis in cows.
FOOD QUALITY AND SAFETY
(2023)
Article
Food Science & Technology
Rosita Baka, Thiranan Kunanopparat, Saowaluk Rungchang, Srivikorn Ditudompo, Suwit Siriwattanayotin
JOURNAL OF AQUATIC FOOD PRODUCT TECHNOLOGY
(2018)
Article
Food Science & Technology
Sonthaya Numthuam, Hiroaki Suzuki, Junji Fukuda, Suthiluk Phunsiri, Saowaluk Rungchang, Takaaki Satake
FOODBORNE PATHOGENS AND DISEASE
(2009)
Article
Engineering, Chemical
Saowaluk Rungchang, Sonthaya Numthuam, Xiaoli Qiu, Yanjie Li, Takaaki Satake
JOURNAL OF FOOD ENGINEERING
(2013)
Article
Agronomy
Yanjie Li, Yutaka Ishikawa, Takaaki Satake, Hiroaki Kitazawa, Xiaoli Qiu, Saowaluk Rungchang
POSTHARVEST BIOLOGY AND TECHNOLOGY
(2014)
Article
Food Science & Technology
Pannapapol Jaichakan, Massalin Nakphaichit, Saowaluk Rungchang, Monthana Weerawatanakorn, Suphat Phongthai, Wannaporn Klangpetch
Summary: This study aimed to maximize arabinoxylan conversion into xylooligosaccharide (XOS) from rice husk and rice straw and evaluate the promotion of lactic acid-producing bacterial growth in rice drink products under high-pressure conditions. Through hydrothermal treatment and enzymatic hydrolysis processes, XOS were successfully recovered from rice husk and rice straw residues, demonstrating the potential of rice husk and rice straw as alternative prebiotic sources in the food industry. Additionally, this study identified the powerful effect of Lactococcus lactis KA-FF1-4 in altering the utilization of XOS and the capability of XOS to protect probiotics in rice drinks under high-pressure conditions.
FOOD RESEARCH INTERNATIONAL
(2021)
Article
Food Science & Technology
Srivikorn Ditudompo, Saowaluk Rungchang, Ulisa Pachekrepapol
Summary: The aim of this study was to develop ready-to-eat fish burgers made from a blend of striped catfish and salmon mince. Thermal processing caused lipid oxidation, which limited the shelf life of the products. The predicted shelf life of the burgers based on TBA value was approximately 13.1 and 7.8 months at 20 and 25 degrees C, respectively, or longer with less salmon content.
JOURNAL OF FOOD PROCESSING AND PRESERVATION
(2022)
Article
Food Science & Technology
Chayanid Sringarm, Sonthaya Numthuam, Riantong Singanusong, Sudarat Jiamyangyuen, Sila Kittiwatchana, Sujitra Funsueb, Saowaluk Rungchang
Summary: This study successfully developed a predictive model using near infrared spectroscopy and chemometrics to distinguish between different types of tapioca sweeteners and measure quality control parameters. The model demonstrated high applicability in actual production and can be used for general screening in the laboratory and industrial process monitoring.
LWT-FOOD SCIENCE AND TECHNOLOGY
(2022)
Article
Pharmacology & Pharmacy
Rachasit Jeencham, Manote Sutheerawattananonda, Saowaluk Rungchang, Waree Tiyaboonchai
Meeting Abstract
Agriculture, Dairy & Animal Science
S. Ditudompo, J. Peepanich, S. Jarnpim, T. Kunanopparat, S. Rungchang
JOURNAL OF DAIRY SCIENCE
(2019)
Article
Food Science & Technology
W. Klangpetch, K. Phromsurin, K. Hannarong, J. Wichaphon, S. Rungchang
INTERNATIONAL FOOD RESEARCH JOURNAL
(2016)
Article
Food Science & Technology
Hiroshi Shinmoto, Saowaluk Rungchang, Yuko Takano-Ishikawa
JOURNAL OF THE JAPANESE SOCIETY FOR FOOD SCIENCE AND TECHNOLOGY-NIPPON SHOKUHIN KAGAKU KOGAKU KAISHI
(2007)