Effect of anaerobic bovine colostrum fermentation on bacteria growth inhibition

Saalfeld, Mara Helena; Pereira, Daniela Isabel Brayer; Valente, Júlia de Souza Silveira; Borchardt, Jéssica Lopes; Weissheimer, C. F.; Gularte, Márcia Arocha

doi:10.1590/0103-8478cr20160393

Cited by 10 publications

(6 citation statements)

References 19 publications

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“…Our findings could not be compared with the results of Saalfeld et al (2016) because according to the methodology used in that study, the colostrum was inoculated with the bacteria to check whether the fermentation of BC inhibited microbial growth, and in the present study, we isolated the bacteria from the newly fermented colostrum.…”

Section: Discussionmentioning

confidence: 85%

Bovine Colostrum Silage: Physicochemical and Microbiological Characteristics at Different Fermentation Times

et al. 2021

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Bovine colostrum silage (BCS) is a technique used by milk producers for the conservation of bovine colostrum. However, it is necessary to ensure the safety and quality of BCS, as this food will be supplied to the animals. This study aimed to compare the physicochemical and microbiological compositions of colostrum silage at different fermentation times with milk and bovine colostrum (BC) quality parameters. BC samples were obtained from Jersey animals from one dairy farm. The BC samples (n = 21) were placed in 500-mL plastic bottles, stored vertically and anaerobically fermented for periods of 61–437 days. The following parameters of the physicochemical composition of the BCS were evaluated: acidity, protein, total solids and ash, using the methodologies of Adolfo Lutz Institute (2008). The microbiological analysis was developed according to the methodology proposed by Saalfeld et al. (2013), with adaptations. The acidity, total solids and protein over fermentation time (group 1: 61 to 154, group 2: 200 to 273, and group 3: 280 to 437 days) were not significantly different (P > 0.05). The ash content was significantly different (P < 0.05) in groups 1 and 3 and showed a decrease (moderate negative correlation of −0.63) with increasing fermentation time. Positive correlations were observed between total solids and the protein and ash contents. The genus of microorganisms with the highest occurrence was Lactobacillus spp. (95.2% of BCS) and those of lesser occurrence included Escherichia spp., Actinomadura spp., Streptococcus spp. and Leuconostoc spp. (4.8% of BCS). BCS has a physicochemical composition similar to BC and showed changes during the fermentation period; however, the presence of pathogenic microorganisms in BCSs reinforces the need to further explore the quality parameters for BCS to ensure the safety of animals who receive this food.

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Section: Discussionmentioning

confidence: 85%

Bovine Colostrum Silage: Physicochemical and Microbiological Characteristics at Different Fermentation Times

et al. 2021

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“…The synthesis of numerous antibacterial substances by Lactobacillus strains is well-known, and their antimicrobial properties are influenced by their environment of growth [ 54 ]. In our study, the reduced contamination of fermented bovine colostrum could be related to the ability of LAB to produce inhibitory compounds (acetic and lactic acids, hydrogen peroxide, and others) and to synthesize antimicrobial peptides (bacteriocins) [ 55 ]. The high antimicrobial activity of Lacticaseibacillus paracasei LUHS244 was already reported in our previous research [ 31 ].…”

Section: Resultsmentioning

confidence: 99%

Multifunctional Nutraceutical Composition Based on Fermented Spirulina, Apple Cider Vinegar, Jerusalem Artichoke, and Bovine Colostrum

Bartkienė

Starkutė

Jomantaite

et al. 2023

Foods

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The main purpose of this experiment was to develop a multifunctional nutraceutical composition based on ingredients of different origins (Spirulina powder (SP), bovine colostrum (BC), Jerusalem artichoke powder (JAP), and apple cider vinegar (ACV)) which possess different health benefits through their different mechanisms of action. In order to improve the functional properties of Spirulina and bovine colostrum, fermentation with the Pediococcus acidilactici No. 29 and Lacticaseibacillus paracasei LUHS244 strains, respectively, was carried out. These LAB strains were chosen due to their good antimicrobial properties. The following parameters were analysed: for Spirulina (non-treated and fermented)—pH, colour coordinates, fatty acid profile, and contents of L-glutamic and GABA acids; for bovine colostrum (non-treated and fermented)—pH, colour coordinates, dry matter, and microbiological parameters (total LAB, total bacteria, total enterobacteria, Escherichia coli, and mould/yeast counts); for the produced nutraceuticals—hardness, colour coordinates, and overall acceptability. It was established that fermentation reduced the pH of the SP and BC and affected their colour coordinates. Fermented SP contained a greater concentration of gamma-aminobutyric and L-glutamic acids (by 5.2 times and 31.4% more, respectively), compared to the non-treated SP and BC. In addition, the presence of gamma-linolenic and omega-3 fatty acids was observed in fermented SP. Fermentation of BC reduces Escherichia coli, total bacteria, total enterobacteria, and total mould/yeast counts in samples. The obtained three-layer nutraceutical (I layer—fermented SP; II—fermented BC and JAP; III—ACV) demonstrated a high overall acceptability. Finally, our finding suggest that the selected nutraceutical combination has immense potential in the production of a multifunctional product with improved functionality and a high acceptability.

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“…In one study in Ghana, 48 hours of fermentation eliminated all microbial pathogens, however, the milk was too sour for consumers (Donkor et al, 2007;Akabandu et al, 2010). Saalfeld et al (2016) found that fermentation of cow colostrum inhibited growth of bacteria including B . abortus, E. coli, L. interrogans, M. bovis, S. Enteritidis, S. Typhimurium, and S. aureus, which are all major bacteria of concern in the dairy industry.…”

Section: Milk Bacterial Contamination Findingsmentioning

confidence: 99%

Milk hygiene and consumption practices in the Gambia

Washabaugh

Olaniyan²,

Secka³

et al. 2019

Food Control

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Effect of anaerobic bovine colostrum fermentation on bacteria growth inhibition

Abstract: Efficient handling programs that provide high quality colostrum in adequate amounts

Cited by 10 publications

References 19 publications

Bovine Colostrum Silage: Physicochemical and Microbiological Characteristics at Different Fermentation Times

Bovine Colostrum Silage: Physicochemical and Microbiological Characteristics at Different Fermentation Times

Multifunctional Nutraceutical Composition Based on Fermented Spirulina, Apple Cider Vinegar, Jerusalem Artichoke, and Bovine Colostrum

Milk hygiene and consumption practices in the Gambia

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