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Ewelina Stefanovic, Olivia McAuliffe
BACKGROUND: Strains of Lactobacillus paracasei are present in many diverse environments, including dairy and plant materials and the intestinal tracts of humans and animals. Their adaptation to various niches is correlated to intra-species diversity at the genomic and metabolic level. In this study, we compared the genome sequences of three L. paracasei strains isolated from mature Cheddar cheeses, two of which (DPC4206 and DPC4536) shared the same genomic fingerprint by PFGE, but demonstrated varying metabolic capabilities...
March 20, 2018: BMC Genomics
May A Beydoun, Marie T Fanelli-Kuczmarski, Hind A Beydoun, Greg A Dore, Jose A Canas, Michele K Evans, Alan B Zonderman
The role of dairy foods and related nutrients in cardiometabolic health aetiology is poorly understood. We investigated longitudinal associations between the metabolic syndrome (MetS) and its components with key dairy product exposures. We used prospective data from a bi-racial cohort of urban adults (30-64 years at baseline (n 1371)), the Healthy Aging in Neighborhoods of Diversity across the Life Span (HANDLS), in Baltimore City, MD (2004-2013). The average of two 24-h dietary recalls measured 4-10 d apart was computed at baseline (V1) and follow-up (V2) waves...
March 2018: British Journal of Nutrition
Prabin Lamichhane, Anna Pietrzyk, Conor Feehily, Paul D Cotter, David T Mannion, Kieran N Kilcawley, Alan L Kelly, Jeremiah J Sheehan
Centrifugation is a common milk pretreatment method for removal of Clostridium spores which, on germination, can produce high levels of butyric acid and gas, resulting in rancid, gassy cheese. The aim of this study was to determine the effect of centrifugation of milk, as well as incorporation of high heat-treated centrifugate into cheese milk, on the microbial and volatile profile of Maasdam cheese. To facilitate this, 16S rRNA amplicon sequencing in combination with a selective media-based approach were used to study the microbial composition of cheese during maturation, and volatile organic compounds within the cheese matrix were analyzed by HPLC and solid-phase microextraction coupled with gas chromatography-mass spectrometry...
March 14, 2018: Journal of Dairy Science
Dewi Yunita, Christine E R Dodd
A commercial blue-veined cheese made from unpasteurized milk was examined by conventional culturing and PCR denaturing gradient gel electrophoresis analysis of the bacterial community 16S rRNA genes using 3 primer sets, V3, V4V5, and V6V8. Genomic DNA for amplification was extracted directly from raw milk, starter culture, cheese at different stages of production, fully ripened cheese, and from the cultured cells grown on various media. The outer rind was sampled separately from the inner white core and blue veins...
March 14, 2018: Journal of Dairy Science
Recep Kaan Dereli, Xiaofei Wang, Frank P van der Zee, Jules B van Lier
The impact of nitrogen on biological performance and sludge filterability of anaerobic membrane bioreactors was investigated in two lab-scale cross-flow anaerobic membrane bioreactors that were fed with cheese whey at two different COD:TKN ratios (50 and 190). Nitrogen deprivation adversely affected the biological treatment performance and reactor stability, as indicated by volatile fatty acids accumulation. On the other hand, nitrogen (urea) supplementation resulted in a reduced sludge median particle size and decreased sludge filterability...
March 7, 2018: Water Research
Fernanda Corrêa Leal Penido, Fernanda Barbosa Piló, Sávio Henrique de Cicco Sandes, Álvaro Cantini Nunes, Gecernir Colen, Evelyn de Souza Oliveira, Carlos Augusto Rosa, Inayara Cristina Alves Lacerda
Sour cassava starch (Polvilho azedo) is obtained from a spontaneous fermentation conducted by microorganisms from raw materials and fermentation tanks. This product is traditionally used in the baking industry for the manufacture of biscuits and Brazilian cheese breads. However, the end of fermentation is evaluated empirically, and the process occurs without standardization, which results in products of inconsistent quality. Predominant microbiota from a cassava flour manufacturer was isolated in order to select starter cultures for the production of sour cassava starch in a pilot-scale fermentation process...
February 28, 2018: Brazilian Journal of Microbiology: [publication of the Brazilian Society for Microbiology]
Bruna Maria Salotti de Souza, Taís Fernanda Borgonovi, Sabrina Neves Casarotti, Svetoslav Dimitrov Todorov, Ana Lúcia Barretto Penna
The objective of this study was to evaluate the probiotic properties of Lactobacillus casei and Lactobacillus fermentum strains, as well as to select novel and safe strains for future development of functional fermented products. The in vitro auto-aggregation, co-aggregation, hydrophobicity, β-galactosidase production, survival to gastrointestinal tract (GIT), and antibiotic susceptibility were evaluated. The selected strains were additionally tested by the presence of genes encoding adhesion, aggregation and colonization, virulence factors, antibiotic resistance, and biogenic amine production, followed by the evaluation of acidifying kinetic parameters in milk, and survival of the strains under simulated GIT conditions during refrigerated storage of fermented milk...
March 14, 2018: Probiotics and Antimicrobial Proteins
Fatiha Tetili, Farida Bendali, Josette Perrier, Djamila Sadoun
Staphylococcus aureus is a potential pathogen contaminating raw milk and dairy products, where it is able to produce thermostable enterotoxins that can cause staphylococcal food poisoning. This study was undertaken to investigate the inhibitory activity of a Lactococcus lactis strain (isolated from milk) on S. aureus growth and staphylococcal enterotoxin A (SEA) production. In the presence of L. lactis , the number of the pathogen decreased significantly (p<0.05) after 6 h of incubation in a laboratory medium and milk (3 log CFU/mL reduction compared to pure cultures)...
December 2017: Food Technology and Biotechnology
Eleni C Pappa, Thomas G Bontinis, Maria Tasioula-Margari, John Samelis
The microbiological quality of and changes in the main physicochemical parameters, together with the evolution of proteolysis, lipolysis and volatile profiles of soft Xinotyri, a traditional Greek acid-curd cheese (pH≈4.4, moisture 65%, salt 1%) made from raw (RMC) or pasteurized (PMC) goat's milk without starters, were evaluated during aerobic storage at 4o C for 60 days. No statistically significant differences between the total nitrogen (TN) and nitrogen fraction (% of TN) contents, the degradation of intact αs - or β-caseins, total free amino acid (FAA) contents, and the ratio of hydrophilic and hydrophobic peptides in the water-soluble fraction of RMC and PMC were found...
December 2017: Food Technology and Biotechnology
Kieran N Kilcawley, Hope Faulkner, Holly J Clarke, Maurice G O'Sullivan, Joseph P Kerry
There has been a surge in interest in relation to differentiating dairy products derived from pasture versus confined systems. The impact of different forage types on the sensory properties of milk and cheese is complex due to the wide range of on farm and production factors that are potentially involved. The main effect of pasture diet on the sensory properties of bovine milk and cheese is increased yellow intensity correlated to β-carotene content, which is a possible biomarker for pasture derived dairy products...
March 13, 2018: Foods (Basel, Switzerland)
Fernanda B Campagnollo, Larissa P Margalho, Bruna A Kamimura, Marcelo D Feliciano, Luisa Freire, Letícia S Lopes, Verônica O Alvarenga, Vasco A P Cadavez, Ursula Gonzales-Barron, Donald W Schaffner, Anderson S Sant'Ana
Artisanal raw milk cheeses are highly appreciated dairy products in Brazil and ensuring their microbiological safety has been a great need. This study reports the isolation and characterization of lactic acid bacteria (LAB) strains with anti-listerial activity, and their effects on Listeria monocytogenes during refrigerated shelf-life of soft Minas cheese and ripening of semi-hard Minas cheese. LAB strains (n = 891) isolated from Minas artisanal cheeses (n = 244) were assessed for anti-listerial activity by deferred antagonism assay at 37 °C and 7 °C...
August 2018: Food Microbiology
Oscar van Mastrigt, Tjakko Abee, Søren K Lillevang, Eddy J Smid
During food fermentation processes like cheese ripening, lactic acid bacteria (LAB) encounter long periods of nutrient limitation leading to slow growth. Particular LAB survive these periods while still contributing to flavour formation in the fermented product. In this study the dairy Lactococcus lactis biovar diacetylactis FM03-V1 is grown in retentostat cultures to study its physiology and aroma formation capacity at near-zero growth rates. During the cultivations, the growth rate decreased from 0.025 h-1 to less than 0...
August 2018: Food Microbiology
Gabriela Nogueira Viçosa, Cristian Botta, Ilario Ferrocino, Marta Bertolino, Marco Ventura, Luís Augusto Nero, Luca Cocolin
Previous studies have demonstrated the antagonistic potential of lactic acid bacteria (LAB) present in raw milk microbiota over Staphylococcus aureus, albeit the molecular mechanisms underlying this inhibitory effect are not fully understood. In this study, we compared the behavior of S. aureus ATCC 29213 alone and in the presence of a cheese-isolated LAB strain, Enterococcus faecalis 41FL1 in skimmed milk at 30 °C for 24 h using phenotypical and molecular approaches. Phenotypic analysis showed the absence of classical staphylococcal enterotoxins in co-culture with a 1...
August 2018: Food Microbiology
Simone Decontardi, Célia Soares, Nelson Lima, Paola Battilani
Penicillium and Aspergillus genera, both including mycotoxin producing species, were reported as associated to cheese and cheese working environment, but never studied in an extensive way in Italian grana cheese (Grana Padano and Parmigiano Reggiano). The aim of this work was to address the identification of Aspergilli and Penicillia associated to grana cheese in order to lay down the basis for risk assessment and safe processing for a high quality production. One hundred and four strains belonging to Aspergillus and Penicillium genera were obtained from cheese crust and from ripening room air (with the latter largely dominant), and identified following a polyphasic approach, strongly required for the identification at the species level...
August 2018: Food Microbiology
Shengxin Liu, Yvonne T van der Schouw, Sabita S Soedamah-Muthu, Annemieke M W Spijkerman, Ivonne Sluijs
PURPOSE: The association between dietary saturated fatty acids (SFA) intake and type 2 diabetes (T2D) remains unclear. This study aimed at investigating the association between SFA intake and T2D risk based on (1) individual SFA (differing in carbon chain length), (2) food sources of SFA and (3) the substituting macronutrients. METHODS: 37,421 participants from the European Prospective Investigation into Cancer and Nutrition-Netherlands (EPIC-NL) cohort were included in this study...
March 9, 2018: European Journal of Nutrition
Michalina Oplatowska-Stachowiak, Claudine Reiring, Nermin Sajic, Willem Haasnoot, Catherine Brabet, Katrina Campbell, Christopher T Elliott, Martin Salden
Sterigmatocystin (STG) is a highly toxic secondary fungal metabolite structurally closely related to the well-known carcinogenic aflatoxins. Its presence has been reported in grains and grain-based products as well as in other foodstuffs like nuts, green coffee beans, spices, beer and cheese. Due to the lack of suitable data on the occurrence of STG, in 2013, the European Food Safety Authority (EFSA) could not characterise its risk for human health and recommended that more data on STG in food and feed needed to be collected...
March 9, 2018: Analytical and Bioanalytical Chemistry
Gaia Bertani, Daniela Bassi, Monica Gatti, Pier Sandro Cocconcelli, Erasmo Neviani
Lactobacillus helveticus is a lactic acid bacterium widely used in cheese-making and for the production of bioactive peptides from milk proteins. Here, we describe the draft genome sequence and annotation of L. helveticus strain Lh 12 isolated from natural whey starter used in the production of Grana Padano cheese.
March 8, 2018: Genome Announcements
Iris Iglesia, Inge Huybrechts, Theodora Mouratidou, Javier Santabárbara, Juan M Fernández-Alvira, Alba M Santaliestra-Pasías, Yannis Manios, Alejandro De la O Puerta, Anthony Kafatos, Frédéric Gottrand, Ascensión Marcos, Stefania Sette, Maria Plada, Peter Stehle, Dénes Molnár, Kurt Widhalm, Mathilde Kersting, Stefaan De Henauw, Luis A Moreno, Marcela González-Gross
OBJECTIVES: To determine dietary patterns (DPs) and explain the highest variance of vitamin B6 , folate, and B12 intake and related concentrations among European adolescents. METHODS: A total of 2173 adolescents who participated in the Healthy Lifestyle in Europe by Nutrition in Adolescence study met the eligibility criteria for the vitamin B intake analysis (46% boys) and 586 adolescents for the biomarkers analysis (47% boys). Two non-consecutive, 24-h, dietary recalls were used to assess the mean intakes...
November 28, 2017: Nutrition
Selçuk Yazıcı, Hikmet Tekin Nacaroglu, Semiha Bahçeci Erdem, Sait Karaman, Demet Can
We present a 13-year-old male childallergic to three different plants (Salvia officinalis, Mentha piperita and Origanum onites L.) of Lamiaceae family. The patient developed angioedema 20-30 minutes after eating chicken meat with cheddar cheese. There was no history of allergy. Oral food challenge (OFC) with both cheddar cheese and chicken meat was negative. Skin tests for inhalant allergens were negative. 3 weeks later, the patient was admitted with angioedema after drinking sage tea. OFC with sage was applied and angioedema was observed...
February 2018: Iranian Journal of Allergy, Asthma, and Immunology
Kirsten K Ahring, Allan M Lund, Erik Jensen, Thomas G Jensen, Karen Brøndum-Nielsen, Michael Pedersen, Allan Bardow, Jens Juul Holst, Jens F Rehfeld, Lisbeth B Møller
Introduction: Management of phenylketonuria (PKU) is achieved through low-phenylalanine (Phe) diet, supplemented with low-protein food and mixture of free-synthetic (FS) amino acid (AA). Casein glycomacropeptide (CGMP) is a natural peptide released in whey during cheese-making and does not contain Phe. Lacprodan® CGMP-20 used in this study contained a small amount of Phe due to minor presence of other proteins/peptides. Objective: The purpose of this study was to compare absorption of CGMP-20 to FSAA with the aim of evaluating short-term effects on plasma AAs as well as biomarkers related to food intake...
2018: Journal of Nutrition and Metabolism
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