Fermented Goat Research Articles

밀감농축액 첨가 산양발효유가 당뇨병 유발 랫드의 혈당 및 혈액지질에 미치는 영향

The effects of fermented goat milk supplemented with citrus concentrate on blood glucose levels in streptozotocin-nicotinamide-induced diabetic rats were examined. Streptozotocin-nicotinamide-induced diabetic rats (type II) were divided into five experimental groups treated with metformin, goat milk, fermented goat milk, fermented goat milk containing citrus concentrate, or no supplementation (control). The rats in each group were examined weekly for blood levels of glucose, total cholesterol, triglyceride. HDL-cholesterol, LDL-cholesterol. and body weight. On the <TEX>$24^{th}$</TEX> day of the experiment, an oral glucose tolerance test (OGTT) was carried out. Administration of fermented goat milk to the diabetic rats significantly decreased blood glucose and triglyceride levels, while administration of metformin (33.3 mg/kg body weight) did not significantly lower blood glucose levels. Fermented goat milk containing citrus concentrate caused a significant decrease in blood glucose levels in the OGTT at 30 min. This study shows that supplementation with fermented goat milk containing citrus concentrate may be a practical method of reducing blood glucose levels in type II diabetics.

Adaptation of Escherichia coli O157:H7 to acid in traditional and commercial goat milk amasi

Acid resistance of Escherichia coli O157:H7 strains UT 10 and UT 15 were determined in traditional Amasi fermented for 3 days at ambient temperature ( ca 30 °C) and commercial Amasi fermented at 30 °C for 24 h and stored at 7 °C for 2 days. Escherichia coli O157:H7 counts in commercial Amasi were detected at 2.7 log 10 cfu/ml after 3 days while those in traditional Amasi could not be detected after the same period. There was no significant difference ( p ⩽ 0.05) in the survival of acid adapted (AA) and non-adapted (NA) E. coli O157:H7 in traditional Amasi, while in commercial Amasi, the NA strain survived significantly ( p ⩽ 0.05) better than its AA counterpart. Regardless of prior adaptation to acid, E. coli O157:H7 can survive during fermentation and storage of fermented goat milk Amasi. Also, the fermentation time, pH and storage temperature affects the survival of E. coli O157:H7 in the fermented milk.

Isolation and identification of dominant microorganisms involved in naturally fermented goat milk in Haixi region of Qinghai, China

Based upon morphological, physiological and biochemical analysis, 33 strains of lactic acid bacteria were isolated and identified from 11 samples of traditional natural fermented goat milk collected from different individual households in Haixi region of Qinghai. The counts of lactic acid bacteria were 2.5×108}3.0×109 CFU/mL, while yeasts were 2.6×106}1.6×108 CFU/mL. Strains were identified as follows: 7 strains ofLactobacillus delbrueckii susp.lactis, 4 strains ofLactobacillus delbrueckii subsp.bulgaricus, 3 strains ofLactobacillus acidophilus, 1 strain ofLactobacillus coryniformis subsp.coryniformis, 12 strains ofStreptococcus thermophilus, 1 strain ofLeuconostoc mesenteroides subsp.mesenteroides, 3 strains ofPediococcus acidilactici, and 2 strains ofAerococcus urinaeequi comb. nov.

Inhibition of the in vitro growth of Salmonella enteritidis D by goat and cow milk fermented with probiotic bacteria Bifidobacterium longum Bb-46

This study was carried out to determine the influence of goat and cow milk fermented by &lt;I&gt;Bifidobacterium longum&lt;/I&gt; Bb-46 on the pathogenic &lt;I&gt;Salmonella enteritidis&lt;/I&gt; D strain. The basic hypothesis of this study was that fermented goat milk could possibly have a stronger inhibitory effect on the growth of &lt;I&gt;Salmonella enteritidis&lt;/I&gt; D than fermented cow milk. The correlation between the inhibitory effect and some fermentation parameters (number of viable cells of &lt;I&gt;Bifidobacterium longum&lt;/I&gt; Bb-46 and pH of fermented milk) was also analysed. &lt;I&gt;S enteritidis&lt;/I&gt; D strains were isolated directly from the faeces of an infant with diagnosed salmonellosis. The inhibitory effects of goat and cow milk fermented with &lt;I&gt;Bifidobacterium longum&lt;/I&gt; Bb-46 were determined on Salmonella-Shigella agar after 0, 5, 10, 15, 20, and 25 h from the start of fermentation. &lt;I&gt;Bifidobacterium longum&lt;/I&gt; Bb-46 count and pH values were also measured in samples of goat and cow milk during fermentation. The results obtained have shown a considerably higher inhibitory effect of fermented goat milk on the growth of &lt;I&gt;Salmonella enteritidis&lt;/I&gt; D as compared to that of fermented cow milk. At the same time, higher acidity and CFU of &lt;I&gt;Bifidobacterium longum&lt;/I&gt; Bb-46 were noted in fermented goat milk in all the phases of the fermentation process. The inhibitory effects of the fermented goat and cow milk on &lt;I&gt;Salmonella enteritidis&lt;/I&gt; D growth increased rapidly with the fermentation time. The results indicated high sensitivity of &lt;I&gt;Salmonella enteritidis&lt;/I&gt; D to acidity of both fermented milks. Consequently, a significant correlation between the inhibition degree and pH values of fermented goat and cow milk was noted.

Inhibition of growth ofStaphylococcus aureusby goat’s and cow’s milk fermented withBifidobacterium longumBB-46

The aim of this study was to determine the influence of goat's milk fermented by Bifidobacterium longum Bb-46 on pathogenic Staphylococcus aureus strain, as well as to determine the differences of inhibitory potential between fermented goat's and cow's milk. The results showed significantly higher inhibitory effect of fermented goat's milk on the growth of Staphylococcus aureus compared to that of fermented cow's milk. Fermented goat's milk inhibited the growth of Staphylococcus aureus during the whole fermentation period. In contrast to fermented goat's milk, weaker inhibitory effect of fermented cow's milk was observed only during the first phase of fermentation (incompletely fermented samples with higher pH values and lower number of viable cells of Bifidobacterium longum Bb-46). The obtained results suggested that there was no correlation between changes of pH or CFU of Bifidobacterium longum Bb-46 during fermentation and the inhibitory effect of fermented cow's and goat's milk. However, the results suggested some correlation between the inhibition of Staphylococcus aureus growth and the content of SCFA and MCFA in fermented cow's milk. At the same time, considerably higher amounts of all examined SCFA and MCFA were produced in goat's milk in all the phases of the fermentation process.

Inhibitory effect of goat and cow milk fermented by Bifidobacterium longum on Serratia marcescens and Campylobacter jejuni

This study was performed to determine the influence of fermented goat and cow milk produced by the use of Bifidobacterium longum Bb-46 on pathogenic Serratia marcescens and Campylobacter jejuni strains. The correlation between the inhibitory effect and some fermentation parameters (the number of viable probiotic cells and pH of fermented milk) was also determined. Bifidobacterium longum counts and pH values were also measured in milk samples during fermentation. The results showed that the inhibitory effect of Bifidobacterium longum Bb-46 fermented goat milk on Serratia marcescens increased with the fermentation time. The highest inhibitory effect of fermented cow milk occurred in the middle course of fermentation. Statistically significant correlation between the inhibition degree of Serratia marcescens growth and pH values of fermented goat milk was noted as opposed to the correlation between the inhibition degree of Serratia marcescens growth and pH values of fermented cow milk which was not statistically significant. All samples of goat and cow fermented milk exhibited inhibitory effects on the growth of Campylobacter jejuni. &amp;nbsp;

A rapid PCR based method to distinguish between Enterococcus species by using degenerate and species-specific sodA gene primers

Thirty of thirty-seven cocci isolates from traditional 36 h-old fermented goat’s raw milk were characterised phenotypically and genotypically in order to assess the biodiversity within this wild microbiol population. Selective SB media, genus and species-specific tests, based on the manganesedependent superoxide dismutase A encoding gene sodA, were used for the identification of enterococci species. All 30 isolates were characterised at strain level and 28 of them could be identifyed as belonging to the genus Enterococcus. In addition, by using Efm1/Efm2, Efs1/Efs2 and Eh1/Eh2 primers, ten different genotypes were recognised. Enterococcus faecium was the dominant biotype followed by E. faecalis. The results suggest that wild bacterial populations should be preserved in order to protect the traditional lactic fermentation and for product innovation.

Manufacturing of fermented goat milk with a mixed starter culture of Bifidobacterium animalis and Lactobacillus acidophilus in a controlled bioreactor

This work was undertaken to study the feasibility and the characteristics of a fermented product made of goat milk, using a mixed starter culture of Bifidobacterium animalis and Lactobacillus acidophilus under controlled conditions, and to determine their survival in the fermented milk during refrigerated storage. Goat milk was inoculated with Lact. acidophilus and Bif. animalis mixed starter, fermented in a glass bioreactor with controlled temperature (37 degrees C) and anaerobiosis, and monitored for growth and acidification. The fermented milk was then stored for 10 days under refrigeration, and monitored daily for starter microflora survival and pH changes. Lact. acidophilus viable counts reached a maximum of 7.1 x 10(8) colony-forming units (CFU) ml(-1), and Bif. animalis a maximum of 6.3 x 10(7) CFU ml(-1) by 20 h of fermentation. During refrigerated storage, both strains exhibited a good survival, with viable numbers remaining essentially constant throughout the experiment, whereas the pH of the fermented milk dropped slightly. Mixed cultures of Bif. animalis and Lact. acidophilus may be used to produce fermented goat milk with high counts of both probiotic strains. Goat milk fermented with Bif. animalis and Lact. acidophilus can be manufactured as an alternative probiotic dairy product.

Effect of fermentation and drying temperature on the characteristics of goat meat (Black Bengal variety) dry sausage

A new variety of fermented goat meat sausage was prepared from Black-Bengal goat. Lactic acid bacteria (LAB) Lactobacillus casei (NCIM 2586), Lactobacillus plantarum (NCIM 2083) and Pediococcus pentosaceus (NCIM 2245) were used as starter culture. Effect of temperature during fermentation and drying steps of sausage preparation was studied with respect to change in pH, lactic acid production, proximate composition, sensory characteristics and microbial characteristics in sausage (LAB count and viable aerobic cell count). Decrease in meat pH to 4.7–5.1 and corresponding increase in lactic acid production within 24 h of fermentation indicated potential use of combined starter culture in commercial production of fermented sausage. Among samples fermented at 25, 30 and 35°C, the one at 35°C was mostly acceptable industrially due to its lowest production cycle. The decrease in pH due to formation of lactic acid was directly proportional to the increase in drying temperature from 10 to 15°C. Sample fermented at 30°C, followed by drying at 10°C was the most acceptable sample with respect to sensory characteristics. Lactic bacterial cell count of sausage samples increased from 6.4 to 6.92 – 9.26 log cfu/ml within the fermentation period, then dropped to 6.19 –7.23 log cfu/ml at the end of drying

Production of antibacterial organic acids during the fermentation of goat and cow milk withBifidobacterium longumBB-46

This study was carried out to determine the intensity of production of acetic acid, short (SCFA) and medium (MCFA) chain fatty acids in cow and goat milk fermented by the use of Bifidobacterium longum Bb-46. Amounts of SCFA and MCFA in fermented goat and cow milk were determined by the use of GC/FID method. Concentration of acetic acid in the samples of fermented goat and cow milk were measured using GC/MS method. Furthermore, the growth rates of Bifidobacterium longum Bb-46 and its fermentation activity in goat and cow milk were also determined. Obtained results suggest higher metabolic activity of Bifidobacterium longum Bb-46 in goat than in cow milk. Bifidobacterium longum Bb-46 grew better in goat than in cow milk. Consequently, pH values decreased more rapidly during the fermentation of goat milk. Contents of all the examined SCFA and MCFA, as well as of acetic acid, increased more rapidly in goat milk during the whole fermentation process.

Antioxidative probiotic fermented goats' milk decreases oxidative stress-mediated atherogenicity in human subjects.

The increasing interest in a healthy diet is stimulating innovative development of novel scientific products in the food industry. The viable lactic acid bacteria in fermented milk products, such as yoghurt, have been associated with increased lactose tolerance, a well-balanced intestinal microflora, antimicrobial activity, stimulation of the immune system and antitumoural, anticholesterolaemic and antioxidative properties in human subjects. Recently, we have studied a human Lactobacillus spp. strain that possesses antioxidative activity. The aim of the present pilot study was to develop goats' milk fermented with the human antioxidative lactobacilli strain, Lactobacillus fermentum ME-3, and to test the effect of the fermented probiotic goats' milk on oxidative stress markers (including markers for atherosclerosis) in human blood and urine and on the gut microflora. Twenty-one healthy subjects were assigned to two treatment groups: goats' milk group and fermented goats' milk group (150 g/d) for a period of 21 d. Consumption of fermented goats' milk improved anti-atherogenicity in healthy subjects: it prolonged resistance of the lipoprotein fraction to oxidation, lowered levels of peroxidized lipoproteins, oxidized LDL, 8-isoprostanes and glutathione redox ratio, and enhanced total antioxidative activity. The consumption of fermented goats' milk also altered both the prevalence and proportion of lactic acid bacteria species in the gut microflora of the subjects. We conclude that the goats' milk fermented with our special antioxidative lactobacilli strain Lactobacillus fermentum ME-3 exhibits anti-atherogenic effects.

Development of a fermented goat's milk containing probiotic bacteria

Abstract A set-type fermented milk manufactured from goat's milk was developed. Optimal curd tension was achieved by supplementation of milk with skim milk powder and whey protein concentrate (WPC). Milk was fermented employing a commercial probiotic starter culture (ABT-2), which contained Streptococcus thermophilus ST-20Y, Lactobacillus acidophilus LA-5, and Bifidobacterium BB-12. Supplementation of milk with 3% WPC reduced fermentation time by 2 h due to the increase in viable counts of S. thermophilus and Bifidobacterium by 0.3 and 0.7 log units, respectively. Addition of WPC increased the protein content (1%) as well as potassium and magnesium content (0.3 and 0.02 g kg −1 , respectively). Increase of the protein content led to an increase in the apparent viscosity and gel firmness of the product, and at the same time whey syneresis was reduced. As a consequence, the product received a high score for appearance, taste, aroma, texture and overall acceptance.

Oxidative stability of fermented goat meat sausage with different levels of natural antioxidant

Goat meat was used for fermented sausage processing. The oxidative stability of the fermented goat meat sausage, containing two different levels of natural antioxidant (rosemary— Rosmarinus officinalis), at room temperature, was evaluated by way of periodical analyses for thiobarbituric reactive substances (TBARS), overall acceptance and descriptive sensory profile, for 90 days. The initial values for TBARS indicated that lipid oxidation occurred during the processing of the fermented sausages. Significant correlations were not found between the TBARS values and the sensory analysis, except for an oxidized aroma in the control sample and the overall acceptance after 75 days of storage. Formulations containing 0.05% rosemary showed the best characteristics in relation to oxidative stability, with the lowest initial values for TBARS, the greatest sum for the overall acceptance sensory, highest values for red color and lowest scores for oxidized aroma and flavor, when compared with the sample containing 0.025% rosemary.