Microbial diversity and volatile profile of traditional fermented yak milk

Jiang, Yang; Li, Nan; Wang, Qi; Liu, Zhenmin; Lee, Yuan‐Kun; Liu, Xiaoming; Zhao, Jianxin; Zhang, Hao; Chen, Wei

doi:10.3168/jds.2019-16753

Cited by 46 publications

(23 citation statements)

References 28 publications

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“…The occurrence of this lactic acid bacterium species has already been reported by Maoloni et al (2019) in Gioddu samples analyzed via PCR-DGGE. The presence of this species has recently been reported by Jiang et al (2020) in traditional fermented yak milk where L. delbrueckii was detected with relative abundance up to 99%. Moreover, L. delbrueckii was also detected by Raveschot et al (2020) as part of the major microbiota occurring in Mongolian traditional dairy products.…”

Section: Discussionmentioning

confidence: 62%

Microbiological characterization of Gioddu, an Italian fermented milk

Maoloni

Blaiotta

Ferrocino

et al. 2020

International Journal of Food Microbiology

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This is a PDF file of an article that has undergone enhancements after acceptance, such as the addition of a cover page and metadata, and formatting for readability, but it is not yet the definitive version of record. This version will undergo additional copyediting, typesetting and review before it is published in its final form, but we are providing this version to give early visibility of the article. Please note that, during the production process, errors may be discovered which could affect the content, and all legal disclaimers that apply to the journal pertain.

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Section: Discussionmentioning

confidence: 62%

Microbiological characterization of Gioddu, an Italian fermented milk

Maoloni

Blaiotta

Ferrocino

et al. 2020

International Journal of Food Microbiology

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“…This finding might be related to the types of grassland and the microbiological characteristics. Specific connection between VOC and microbial species was reported for Lactobacillus (significant correlation with benzaldehyde, 2,3-pentanedione, ethanol, and ethylacetate), whereas Streptococcus and Lactococcus were associated with relatively low contents of volatile compounds [ 172 ].…”

Section: Dairy Productsmentioning

confidence: 99%

Milk Products from Minor Dairy Species: A Review

Faccia

D’Alessandro²,

Summer

et al. 2020

Animals

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Milk processing is one of the most ancient food technologies, dating back around 6000 BC. The majority of dairy products are manufactured from cows, buffaloes, goats, and sheep; their production technologies are mostly standardized and have been widely investigated. Milk and dairy products from minor species are less important under the economic point of view, but they play a fundamental social role in many marginal and poor areas. Due to scarce interest of the dairy industry, their technological characteristics and related issues have been investigated less. Recently, the increasing interest toward ethnic foods and food biodiversity is helping these minor products to emerge from the “darkness” in which they have remained for long time. Some of them are increasingly seen as useful for the valorization of marginal areas, while others are recognized as innovative or healthy foods. The present review aims to resume the most recent knowledge about these less-known dairy products. The first part summarizes the main technological properties of equine, camel, and yak milk with a view to processing. The second is a survey on the related dairy products, both the traditional ones that have been manufactured for a long time and those that have been newly developed by food researchers.

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“…The pH of cultures was measured using a digital pH meter (Mettler Toledo, Zurich, Switzerland) after a 66-h culture at 37°C. The acidity was determined by titration with 0.1 M NaOH solution according to AOAC method 947.05 (AOAC, 1990), where 2 mL of each sample was diluted in 25 mL of distilled water (Wang et al, 2019;Jiang et al, 2020). The end point of titration was set at pH 7.0 instead of using an indicator.…”

Section: Lactic Acid Productionmentioning

confidence: 99%

Isolation and characterization of lactic acid bacteria from human milk

Kang

Pan²,

Peng³

et al. 2020

Journal of Dairy Science

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Human milk is the main source of nutrition for infants and the transmission of various microorganisms. The lactic acid bacteria (LAB) in breast milk allow for the establishment of the gut microflora of infants. In this study, we aimed to assess the probiotic potential of LAB strains isolated from breast milk of healthy Chinese women. Two strains, Lacticaseibacillus rhamnosus (formerly Lactobacillus rhamnosus) LHL6 and LHL7, were selected and identified through morphology observation, Gram staining, and 16S rDNA phylogenetic analysis. Using Limosilactobacillus fermentum (formerly Lactobacillus fermentum) CECT5716 as the standard reference strain, the screened strains were characterized for aspects of growth, production of lactic acid and H 2 O 2 , antibiotic susceptibility, survival under simulated gastrointestinal conditions, and tolerance to cadmium (Cd). In de Man, Rogosa, and Sharpe (MRS) broth, LHL6 and LHL7 showed longer lag phases than CECT5716 but higher specific growth rates. For the production of lactic acid and H 2 O 2 , LHL7 performed better than LHL6 and CECT5716, indicating better antimicrobial ability. Strain LHL7 generated 9.99 mg/L H 2 O 2 , considerably higher than 1.25 mg/L for LHL6 and 2.33 mg/L for CECT5716. According to European Food Safety Authority minimum inhibitory concentrations, all of the investigated strains were resistant to chloramphenicol, streptomycin, and kanamycin. However, unlike LHL6 and CECT5716, LHL7 was susceptible to ampicillin and resistant to tetracycline. Resistance to azithromycin, cephalexin, and penicillin G were similar for all 3 strains, whereas CECT5716 was resistant to a higher concentration of roxithromycin. All 3 strains were able to survive in a simulated gastric-like solu-tion, but a low percentage survived in the presence of 0.4% bile salt and 7% pancreatin. Encapsulation with protectants may enhance the survival rate. All 3 strains were tolerant to 500 mg/L Cd in MRS broth and to 1,000 mg/L Cd on MRS agar medium. In summary, 2 novel strains of LAB were obtained that have similar characteristics to the reference strain CECT5716. This work identified potential probiotic candidates for application in the food and pharmaceutical industries and facilitated identification of further probiotics.

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Microbial diversity and volatile profile of traditional fermented yak milk

Cited by 46 publications

References 28 publications

Microbiological characterization of Gioddu, an Italian fermented milk

Microbiological characterization of Gioddu, an Italian fermented milk

Milk Products from Minor Dairy Species: A Review

Isolation and characterization of lactic acid bacteria from human milk

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