Lactic Acid Bacteria in Raw-Milk Cheeses: From Starter Cultures to Probiotic Functions

Coelho, M.C.; Malcata, F. Xavier; Silva, CC

doi:10.3390/foods11152276

“…As a result, the bacteria cannot tolerate the heat and dies. Furthermore, the change in the pH and consistency of milk also alters the conducive environment that the bacteria used to live (Coelho et al, 2022 ).…”

Section: Discussionmentioning

confidence: 99%

Prevalence and associated risk factors for Salmonella enterica contamination of cow milk and cottage cheese in Ethiopia

Bedassa

¹

,

Nahusenay

²

,

Asefa

³

et al. 2023

Food saf. and Risk

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Animal sourced foods, such as dairy products, are common sources of Salmonella enterica, a foodborne pathogen of increasing global concern, particularly in developing countries. In Ethiopia, most data on the prevalence of Salmonella in dairy products is highly varied and limited to a specific region or district. Furthermore, there is no data available on the risk factors for Salmonella contamination of cow milk and cottage cheese in Ethiopia. This study was therefore conducted to determine the presence of Salmonella throughout the Ethiopian dairy value chain and to identify risk factors for contamination with Salmonella. The study was carried out in three regions of Ethiopia, including Oromia, Southern Nations, Nationalities and Peoples, and Amhara during a dry season. A total 912 samples were collected from milk producers, collectors, processors, and retailers. Samples were tested for Salmonella using the ISO 6579-1: 2008 method, followed by PCR confirmation. Concurrent with sample collection, a survey was administered to study participants to identify risk factors associated with Salmonella contamination. Salmonella contamination was highest in raw milk samples at the production (19.7%) and at milk collection (21.3%) levels. No significant difference in the prevalence of Salmonella contamination among regions was detected (p > 0.05). Regional differences were apparent for cottage cheese, with the highest prevalence being in Oromia (6.3%). Identified risk factors included the temperature of water used for cow udder washing, the practice of mixing milk lots, the type of milk container, use of refrigeration, and milk filtration. These identified factors can be leveraged to develop targeted intervention strategies aimed at reducing the prevalence of Salmonella in milk and cottage cheese in Ethiopia.

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“…As a result, the bacteria cannot tolerate the heat and dies. Furthermore, the change in the pH and consistency of milk also alters the conducive environment that the bacteria used to live (Coelho et al, 2022).…”

Section: Discussionmentioning

confidence: 99%

Prevalence and associated risk factors for Salmonella enterica contamination of cow milk and cottage cheese Ethiopia

Bedassa

¹

,

Nahusenay

²

,

Asefa

³

et al. 2022

Preprint

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View full text Add to dashboard Cite

Animal sourced foods, such as dairy products, are common sources of Salmonella enterica, a foodborne pathogen of increasing global concern, particularly in developing countries. In Ethiopia, most data on the prevalence of Salmonella in dairy products is highly varied and limited to a specific region or district. Furthermore, there is no data available on the risk factors for Salmonella contamination of cow milk and cottage cheese in Ethiopia. This study was therefore conducted to determine the presence of Salmonella throughout the Ethiopian dairy value chain and to identify risk factors for contamination with Salmonella. The study was carried out in three regions of Ethiopia, including Oromia, Southern Nations, Nationalities and Peoples, and Amhara during a dry season. A total 912 samples were collected from milk producers, collectors, processors, and retailers. Samples were tested for Salmonella using the ISO 6579-1: 2008 method, followed by PCR confirmation. Concurrent with sample collection, a survey was administered to study participants to identify risk factors associated with Salmonella contamination. Salmonella contamination was highest in raw milk samples at the production (19.7%) and at milk collection (21.3%) levels. No significant difference in the prevalence of Salmonella contamination among regions was detected (p > 0.05). Regional differences were apparent for cottage cheese, with the highest prevalence being in Oromia (6.3%). Identified risk factors included the temperature of water used for cow udder washing, the practice of mixing milk lots, the type of milk container, use of refrigeration, and milk filtration. These identified factors can be leveraged to develop targeted intervention strategies aimed at reducing the prevalence of Salmonella in milk and cottage cheese in Ethiopia.

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“…Then, they were incubated at 37°C for 24 hr. After that, 100 μ l of the bacterial solution was used to count cells (CFU/ml) compared with the control group (cultured without bile) [ 17 ].…”

Section: Methodsmentioning

confidence: 99%

Probiotic Properties of Exopolysaccharide-Producing Bacteria from Natto

Ngampuak

¹

,

Thongmee

²

,

Pongpoungphet

³

et al. 2023

International Journal of Food Science

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Natto is a traditional Japanese food made from soybeans fermented with Bacillus subtilis var. natto. It is also a famous food in Thailand. Potential probiotics were screened from natto. Bacillus subtilis strain VN5 produced the most quantity of exopolysaccharide (EPS), so it was selected to study the properties of microbial EPS and probiotics. The Fourier transform infrared spectrometer or FT-IR spectroscopy confirmed the presence of carboxyl and hydroxyl groups. The patterns of FT-IR and levans are similar. The basic properties of probiotics were revealed. The 90% of VN5 strain resisted lysozyme within 30 min. VN5 survived under acidic conditions (pH 1-6), and the survival rate in 0.3%, 0.5%, and 1% bile solutions for 24 h was 100%. Unfortunately, VN5 did not inhibit the growth of Escherichia coli, Staphylococcus aureus, and Salmonella typhi. Gamma hemolysis was determined in VN5 strain. The finding on Bacillus subtilis strain (VN5) from natto paves the way to a high potential, useful new strain of probiotics.

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Lactic Acid Bacteria in Raw-Milk Cheeses: From Starter Cultures to Probiotic Functions

Cited by 53 publications

References 284 publications

Prevalence and associated risk factors for Salmonella enterica contamination of cow milk and cottage cheese in Ethiopia

Prevalence and associated risk factors for Salmonella enterica contamination of cow milk and cottage cheese in Ethiopia

Prevalence and associated risk factors for Salmonella enterica contamination of cow milk and cottage cheese Ethiopia

Probiotic Properties of Exopolysaccharide-Producing Bacteria from Natto

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