Traditional Dairy Research Articles

Development and validation of a multi-residue method for determination of antimicrobial sulfonamides, macrolides and quinolones in Iranian feta cheese by SPE clean-up and LC-MS/MS

A selective and sensitive multi-residue/multi-class ultra-performance liquid chromatography–tandem mass spectrometry method has been validated for simultaneous analysis of 25 antibiotic residues belong to sulfonamides, macrolides, and quinolones groups, as well as griseofulvin and trimethoprim, in Iranian feta cheese samples. Two specific precursor – product ion transitions were acquired per target compound by a positive electrospray ionisation in multiple reaction monitoring mode. Results were obtained as follows: limit of detection (LOD) and limit of quantification (LOQ) were respectively 3.3 ng g−1 and 10 ng g−1 (except for josamycin, LOD: 8.33 and LOQ: 25 ng g−1). Average recovery ranged between 70% and 120% and relative standard deviation of repeatability was lower than 20%. Finally, the method was applied to determination of target analytes in feta cheese samples obtained from the local hypermarkets and traditional dairy product markets in Tehran, Iran.

Mycobacterium avium subsp. paratuberculosis and Hashimoto's thyroiditis: Is MAP the trigger?

Hashimoto’s thyroiditis (HT) is an autoimmune disorder of the thyroid gland that can cause hypothyroidism. As HT is a multifactorial disorder, activation of immune responses in genetically predisposed individuals exposed to some environmental factors can contribute to it. Microorganisms, as environmental factors, including Mycobacterium avium ssp. paratuberculosis (MAP) by molecular mimicry, can be important in this autoimmune disorder. This study aimed to investigate the association between MAP and HT. This case–control study included 110 participants consisting of 60 HT patients and 50 healthy controls (HCs). Blood samples were collected. Nested PCR of the IS900 gene determined the presence of MAP DNA. The enzyme-linked immunosorbent assay (ELISA) was designed to identify antibodies (Abs) against the MAP3865c epitope, which has a homologous sequence with ZnT8 in the sera. The demographic information of all participants was recorded. Anti-TG, anti-TPO, TSH, anemia, and ruminant exposure were higer in HT patients than in the HCs (p < 0.05). MAP IS900 was detected significantly more in the patients (46.6% consisting of 30, 8.3, and 8.3% in clinical, subclinical, and unknown) than in the HCs (14%). The sera showed a remarkable frequency of reactivity against MAP3865c in the patients (38.3%) in comparison to the HCs (10%) (p = 0.0001). Furthermore, a significantly higher rate of livestock contact and traditional dairy consumption was found in individuals with MAP or anti-MAP3865c Abs positive result (p < 0.05). This study suggests a possible link between MAP and HT. These findings indicated that MAP frequency was not statistically different in the severity of HT and its shift into the clinical and subclinical forms; therefore, it could be assumed that MAPs are the initiators of the process. The results imply on a possible zoonosis transmission route of MAP from livestock products to humans. Further research is needed to confirm these results in larger groups of HT patients.

A new probiotic Lactobacillus plantarum strain isolated from traditional dairy together with nanochitosan particles shows the synergistic effect on aflatoxin B1 detoxification.

The present study aimed to evaluate the effects of new Lactobacillus plantarum strain isolated from dairy products as well as chitosan nanoparticles on reducing aflatoxin B1 (AFB1) toxicity In vitro. After collection and preparation of yogurt, cheese, milk, and whey products, lactic acid bacteria (LABs) were isolated and identified using biochemical and molecular methods. pH, bile, and salt tolerance tests were used to measure probiotic activity. Then, the antimicrobial activity of LABs against gastrointestinal pathogens was studied. The strain isolated from cheese (C1) was selected as the appropriate strain and antibiotic susceptibility test was performed for this strain. Then, the effect of C1 isolate and chitosan nanoparticles on reducing aflatoxin B1 (AFB1) in the medium was studied by measuring AFB1 using the enzyme-linked immunosorbent assay (ELISA) and high-performance liquid chromatography (HPLC). The results of biochemical evaluations indicated the separation of different strains of L. plantarum. Antimicrobial activity test showed extensive antimicrobial activity of C1 isolate. The results showed that this strain has good probiotic activities. This strain was shown to be resistant to erythromycin, fusidic acid, gentamicin, kanamycin, nalidixic acid, neomycin, ofloxacin, and vancomycin antibiotics. C1 strain together with chitosan nanoparticles was able to reduce AFB1 in the medium and, when both were used simultaneously, a synergistic effect was seen in reducing AFB1 from the medium. Based on the findings, it can be concluded that the new C1 L. plantarum strains together with chitosan nanoparticles had synergistic effects on reducing AFB1 toxin in food products.

Occurrence of Cryptosporidium spp. in Traditional Milk and Dairy Products Supplied in Yazd City, Central Iran

Background: Cryptosporidium is one of the most important agents of food-borne diseases with gastrointestinal symptoms such as diarrhea in either livestock or humans. This protozoon can be transmitted to human through consuming contaminated raw milk and dairy products. The present study aimed to detect Cryptosporidium spp. in traditional raw cow milk, cream, and cheese consumed in Yazd city, Central Iran.&#x0D; Methods: Two hundred traditional (unpasteurized) milk and dairy samples were collected from five different regions of the studied area, including 100 traditional cow milk, 50 cow cheese, and 50 cow cream. DNA extraction was performed. Then, molecular detection was performed using the nested Polymerase Chain Reaction technique. Statistical analysis was performed using SPSS version 23.0.&#x0D; Results: The findings of this study showed that 11% samples were contaminated with Cryptosporidium spp., including 4.0% (4/100) milk, 18.0% (9/50) cream, and 18.0% (9/50) cheese (p&lt;0.05). Besides, parasite contamination was 8.8, 12.5, 12.8, 8.3, and 12.8% in the Center, North, East, South, and West of the studied region, respectively (p&gt;0.05).&#x0D; Conclusion: Due to the occurrence of Cryptosporidium spp. in unpasteurized dairy samples in Central Iran, developing and designing control and prevention programs is necessary against this parasite.

Effect of epigallocatechin gallate on the fermentative and physicochemical properties of fermented milk.

Yogurt, a traditional fermented dairy product, is made with a starter that contains Streptococcus thermophilus and Lactobacillus delbrueckii ssp. bulgaricus. The aim of this study was to investigate the effects of different concentrations of epigallocatechin gallate (EGCG; 0, 0.5, 1.0, 3.0, and 5.0 mg/mL) on the growth, metabolism, and acid production of lactic acid bacteria, as well as the texture, stability, and antioxidant activity of fermented milk (yogurt). The results showed that a low concentration of EGCG had no significant effect on the acid production capacity of the starter or on the water-holding capacity of the yogurt but did increase its viscosity. A high concentration (5.0 mg/mL) of EGCG delayed the acid production rate of the starter and decreased the water-holding capacity, but significantly increased the antioxidant activity of yogurt. The addition of EGCG significantly increased the hardness of yogurt. Therefore, EGCG can improve the texture of fermented milk and enhance its antioxidant activity and stability, thus improving the overall quality of yogurt.

Moisture sorption characteristics of Mohanthal, a chickpea flour (besan) basedtraditional dairy product

Moisture sorption characteristics of Mohanthal, a traditional dairy product from Gujarat were investigated at temperature of 5–45 °C and water activities (aw) of 0.11–0.97. The sorption isotherms obtained were sigmoid in nature. Nine different mathematical models were found to effectively describe the moisture sorption data on the basis of regression analyses and goodness of fit. Each model was statistically evaluated by means of percent root mean square and coefficient of determination. The GAB model gave the best fit in the entire range of aw. Temperature dependence of the GAB constants and good fit were determined. Using Caurie’s model, the properties of sorbed water such as monolayer moisture content, number of adsorbed monolayers, density of sorbed water, bound water content and surface area of adsorption which decreased with an increase in temperature, were calculated. The monolayer moisture content ranged from 1.82 to 6.25 g/100 g solids in Mohanthal.

Life Cycle Assessment of Dairy Products: A Case Study of a Dairy Factory in Brazil

The production of dairy products generates several environmental impacts, and life cycle assessment (LCA) is a useful methodology to quantify and understand those impacts. In Brazil, some traditional dairy products have not yet been evaluated using the LCA methodology. Based on this gap, we conducted a cradle-to-gate LCA of six dairy products from a plant in Minas Gerais, Brazil. We also performed two sensitivity analyses. The first analysis was on how the environmental profiles of the products changed depending on how the multifunctional processes were allocated. The second analysis evaluated how these changes in environmental profiles occurred depending on the way that the impacts were allocated to products and by-products (whey and buttermilk) produced within the dairy factory. Among the dairy products studied, the impacts of mozzarella cheese and butter substantially surpassed those of other products; cheese spread and dulce de leche had a similar impact; and yoghurt and milk had the lowest values for the impact categories that were assessed. The inclusion of by-products in the analysis proved to be an effective way to reduce the environmental impacts attributed to the dairy products, especially for cheese and cheese spread, the impact values of which decreased by 56% and 46%, respectively. Additionally, the use of different strategies to deal with the multifunctional processes significantly affected the impact results of the dairy products. The subdivision of processes combined with causal allocation was the best alternative as opposed to the allocation by milk solids. These results could offer a better understanding of the environmental profiles of dairy products from Brazil, especially the traditional products, such as dulce de leche and cheese spread. Other contributions of this study include the proposal of alternatives that could improve the environmental profiles of products (such as the processing of by-products and the questioning of the use of allocation according to milk solids, which have been commonly used in other life cycle assessment studies) and the proposal of a better method for assessing the environmental impacts of dairy products.

Brucellosis in livestock: First study on seroepidemiology, risk factors, and preventive strategies to manage the disease in Famenin, Iran.

Background and Aim:Brucellosis is an infectious disease in humans and livestock. The disease is endemic in many regions of Iran, for example, Hamedan Province. Knowledge of infection rate and associated risk factors is essential to control and prevent the disease. The study aimed to estimate the prevalence of brucellosis and associated risk factors in cattle, sheep, and goats in Famenin, Hamedan Province, West of Iran.Materials and Methods:Blood samples of 1758 animals (1470 sheep, 190 goats, and 98 cattle) were obtained in different rural regions of Famenin. The samples were evaluated to detect of Brucella-antibodies using rose Bengal plate test (RBPT), Wright standard tube agglutination test (SAT), and 2-Mercapto-Ethanol (2-ME) techniques. The risk factors associated with brucellosis such as age, gender, history of vaccination against brucellosis, and abortion history in animals were evaluated. In the sampling process, the critical gaps related to the distribution of brucellosis in the herds and regions are identified for designing the strategies to prevent and control the disease.Results:About 6.88% and 89.31% of animals had a history of abortion and vaccination against brucellosis, respectively. Most of the animals were female (92.49%) and in the range of 2–3 age old (39.8%). The antibodies to the Brucella-infection in animals were 2.73% with RBPT and 1.30% with SAT and 2-ME. The prevalence of brucellosis was detected 1.3% among individual animals and 11% among herds. This rate was 1.43% for sheep and 1.05% for goats, with no significant statistical difference. No seropositive case was detected in cattle samples using RBPT, STAT, and 2-ME. The highest rate of brucellosis (6.25%) was detected in Emamzadeh-Pirnahan region (22.2% goats and 5.6% sheep). In sheep, most cases of the disease were in 3–4 age-old group (1.92%), animals without a history of abortion (1.58%), and without a history of vaccination against brucellosis (2.80%). Furthermore, 5.94% of males and 1.11% of females were detected positive for brucellosis (p < 0.001). The chance of brucellosis in rams was 5.6 folds higher than in others (odds ratio = 5.64). Brucellosis in goats was detected 2.94% and 1.89% in the age groups <1 and 2–3 year-old. Furthermore, 1.22% of females and 1.34% of animals without a history of abortion were positive. Brucellosis was found in 0.61% of vaccinated and 3.85% of non-vaccinated goats. Except for gender in sheep, no significant statistical correlation (p > 0.05) was observed between prevalence of brucellosis and risk factors. In farmers, low level of information about the transmission and also control and preventive methods of the disease was dominant. Consumption of traditional and unpasteurized dairy products is also very common in the studied regions.Conclusion:This is a comprehensive evaluation of animal brucellosis parallel to humans’ cohort study in the Famenin region for the first time. Although the rate of brucellosis in animals is low in the region, explaining the risk factors to farmers, mass vaccination, regular screening of animals, and culling the positive animals are very important for controlling and reducing the disease in the region.

Sensory and Textural Properties of Frozen Muffins Prepared with Cottage Cheese and Tofu

Abstract Muffin is a flour confectionery product with an elastic texture. Nowadays, vegetable products are replacing traditional dairy products more often in the food sector. Tofu, which is a quintessential soy protein product, is one of the alternatives for making vegan products. The aim of this research was to determine the influence of defrosting processes to changes of sensory and textural properties of a muffins with cottage cheese and its vegan substitutes. Five types of muffins were used in the study – muffin without cottage cheese (control), muffin with cottage cheese, muffin with lactose-free cottage cheese, tofu muffin and tofu chickpea muffin, which were thawed after freezing in two ways (at room temperature and in a microwave oven). For the determination of muffin quality, the Quantitative descriptive method (QDA) was used, and for overall liking, the 7-point hedonic scale and acceptance – Just-about-Right (JAR) method were used. To evaluate physical-chemical and textural analysis, standard methods were used. The method of defrosting muffins – room (ambient) temperature or microwave – has no significant effect (p&gt;0.05) on the quality and JAR rating of the muffins with cottage cheese and tofu. The obtained results showed that the addition of plant-based protein sources significantly reduces the volume of muffins; the texture of the muffins becomes softer, but more sticky. In the process of defrosting using a microwave, the structure of the muffins is drier, softer, whitish, and less sticky, compared to a muffin thawed at 22 °C.

“Hygiene does not affect our cheese quality”: A qualitative assessment of traditional cheese processors in Ghana

Consumer preference surveys in many developing regions have revealed low confidence for traditional dairy products because of perceived poor safety and unhygienic practices of the processors, especially those who are low literate. Many of these products are therefore restricted to informal settings, and traditional product certification is rare. The current research has a social orientation and examines the current state of knowledge, attitudes, and practices among female cheese processors in cattle rearing villages in Southern Ghana. Semi-structured, one-on-one interviews combined with on-site observations were conducted during a mini survey. The results showed that traditional cheese processors were conversant with process controls, non-processing and processing factors that could influence the quality of their products but did not consider safety and hygiene as a critical factor. Many of the processors had poor knowledge, incorrect attitudes, and were engaged in suboptimal practices that were likely to result in poor product safety and quality.

Chemical, microbiological and sensory characteristics of ‘Tsalafouti’ traditional Greek dairy product

Tsalafouti is a traditional dairy product made from sheep’s milk at the end of the lactation period. It is mainly manufactured as a farmhouse product, in high altitude mountainous areas of Southern Pindos. It has a high moisture content, creamy texture and mildly sour flavour. Its production process included the addition of salt to the milk, heating of milk to 90oC with continuous stirring, cooling and transfer to containers placed in caves under running water (around 10oC) and daily stirring for 10 to 20 days until thickening of the milk without the aid of starter cultures (i.e., natural acidification) occurred. The present work presents the physicochemical, microbiological and sensorial characteristics throughout the ageing of artisanal Tsalafouti. The acid-curd product had a pH of about 4.3 and an approximate moisture content of 79%, fat 10%, fat in dry matter 45-48%, salt 0.4% and protein 7%. Proteolysis increased during ripening at 10oC for 20 days and storage at 4 oC for additional 70 days. Ethanol, 3-methyl-1-butanol, hexanal and heptanal were the most abundant volatile compounds. The indigenous microbiota was dominated by mesophilic lactic acid bacteria (LAB) whose numbers exceeded 8 Log CFU/g on day-10 of ripening. Enterococci also increased at an approximate level of 6.5 Log CFU/g, whereas thermophilic dairy lactobacilli were not found. Growth of aerobic spoilage yeasts and moulds was suppressed below 4.5 Log CFU/g for 45 to 60 days, but afterwards, yeasts and moulds outgrew on the product surface causing spoilage. Based on the microbiological results and primarily on sensory panel evaluations, Tsalafouti can have a shelf life of 45 days when stored aerobically under refrigeration.

Phenotypic, genotypic, and technological characterization of new lactic acid bacterium isolated from traditional dairy product in Djelfa, Algeria

A total of 33 lactic acid bacteria (LAB) were isolated from 5 samples of traditional dairy product (Jben) collected from various livestock farms in Oued El Malha, Djelfa, the Ouled Naïl Range of north-central Algeria. The taxonomic study of the strain B04 using a multiphase approach based on morphology, physiology, molecular (16S rRNA) and phylogenetic analyses allowed correlating this strain to Enterococcaceae. The difference of the 16S rRNA gene sequence of the isolate toward the most closely related genus Enterococcus was more than 6 % suggesting that the strain B04 represents a new genus. The results of the evaluation of some physiological tests indicated that B04 exhibited good biological activities including acidifying, proteolytic and bacterial inhibition. The strain B04 was antagonistic toward Staphylococcus aureus ATCC 6538, Escherichia coli ATCC 25922, and Bacillus cereus ATCC 10876.

Efficacy of multistrain blend of lactic acid bacteria (LAB) isolated from traditional dairy products and its comparison with individual strains

Efficacy of multistrain blend of lactic acid bacteria (LAB) isolated from traditional dairy products and its comparison with individual strains

The Effect of the Ratio of Gamma Aminobutyric Acid-Producing Saccharomyces cerevisiae DL6-20 and Kluyveromyces marxianus B13-5 Addition on Cheese Quality.

Kazakh cheese is a traditional dairy product in Xinjiang, China. The function and potential probiotic characteristics of Saccharomyces cerevisiae DL6–20 and Kluyveromyces marxianus B13–5 in Kazakh cheese and its contribution to cheese fermentation was studied. In this study, the effect of the addition ratio of gamma aminobutyric acid (GABA)-producing S. cerevisiae DL6–20 and K. marxianus B13–5 on cheese quality was investigated. Cheeses were prepared by fermentations with a total of six treatments: comercial culture alone as control (CS), a combination with one yeast, either; K. marxianus B13–5 (CSM); S. cerevisiae DL6–20 (CSS); and three different proportions of this two yeasts (CSM:CSS 1:1, 1:2, 2:1). We measured the GABA content of cheese, as well as basic physical and chemical indicators, microbial content, free amino acid (FAA) content, texture, and flavor compound content. The total FAA content of mixed bacteria fermentation was higher than that of the single bacteria alone. The GABA content CSM:CSS 1:2 GABA content was 0.114 g/100 g, CSM:CSS 2:1 GABA content was 0.12 g/100 g, CSM:CSS1:1 content of GABA produced in the late ripening period of cheese was the highest, reaching 0.189 g/100 g and the number of LAB and yeasts in CSM:CSS 1:1 was higher than that of other cheeses. The mixed-strain fermentation generally produced cheeses with a higher protein content than that of the single-strain fermentation in the late stage of the maturation process, especially the protein content of CSM:CSS 1:1 during the ripening period, when the protein content was highest at day 50. CSM:CSS 1:1 had a low moisture content, making it easy to store. With the exception of water and protein content, there is no significant difference in other physical and chemical indicators. CSM:CSS 1:1 contributed to the formation of cheese texture. In addition, multivariate statistical analysis indicated that mixed-strain fermentation was beneficial to the production of cheese aroma, with the aroma production performance of CSM:CSS 1:2 and CSM:CSS 2:1 found to be better than that of CSM: CSS 1:1.

Biodiversity of exopolysaccharide-producing lactic acid bacteria from Iranian traditional Kishk and optimization of EPS yield by Enterococcus spp.

The production of polysaccharides derived from lactic acid bacteria (LAB) can be a valuable alternative to current polysaccharides. In this study, eight samples of Kishk (traditional dairy product) were collected in sterile conditions and directly cultured on MRS agar medium. Following purification and examination of microscopic, macroscopic characteristics and doing biochemical tests, 143 isolates were selected, and the production of exopolysaccharide (EPS) was investigated by the ruthenium red and disc methods. The EPS production of 79 isolates was confirmed. Total carbohydrate of EPS was determined by the phenol sulfuric acid method. Finally, Enterococcus durans K48, Enterococcus faecium R114, and Enterococcus faecium T52 strains were selected as the best EPS producers. The optimization of EPS production was then performed using Central Composite Design (CCD) and Response Surface Methodology (RSM) approaches. Optimization plots showed the highest EPS yield for E. durans K48, E. faecium R114, and E. faecium T52 occurred at 38.4, 37.4 and 36.7 °C and pH of 5.9, 5.6 and 5.8, respectively, cultured in a Sucrose-MRS medium. Under optimal conditions, the maximum predicted and actual production of EPSs for the examined isolates were 3.18, 3.21, 2.99 and 3.02, 3.15, 3.15, g L−1, respectively. As determined by Gel Permeation Chromatography, the EPSs molecular weights were in the range of 2.93 × 105 to 3.52 × 105 Da. Analysis of the component monosaccharides by HPLC showed that all three tested EPSs were heteropolysaccharides. After appropriate evaluation, the EPSs produced by native species of LAB isolated from Iranian Kishk could be of interest for industrial applications or as functional food ingredients.

The influence of probiotic (isolated based on phytase activity) on growth performance, body composition, and digestibility of rainbow trout, Oncorhynchus mykiss

AbstractIn this study, the effect of using bacteria with phytase activity (AM) isolated from traditional dairy products was investigated for use in feeding rainbow trout. For this purpose, 450 rainbow trout with an average initial weight of 6.50 ± 0.43 g were randomly distributed to treatments in a controlled feeding experiment lasting 8 weeks. Experimental diets consisted of treatments with two levels of 20% and 40% soybean meal, each with two levels of AM and the commercial phytase (SP) of 1000 FTU/kg (AMT20, AMT40, SPT20, and SPT40), 2000 (AMS20, AMS40, SPS20, and SPS40), and zero (C20 and C40) as the control treatment. The results showed that the body weight gain, daily growth rate, and nutrient digestibility were higher in C20 treatment than C40 (p &lt; 0.05). The use of SP and AM had a significant effect on body composition in fish fed diets containing 20% and 40% soy (p &lt; 0.05). In the treatment with 40% soybean replacement level, bacteria with phytase activity could significantly increase the protein content (p &lt; 0.05). The addition of bacteria to the AMS40 treatment neutralized the negative effect of 40% soy replacement on growth, protein, fat, and calcium and magnesium digestibility (p &lt; 0.05). The present study showed that using AM (especially at the dose of 2000 FTU/kg) could increase the replacement level of soybean for fishmeal in rainbow trout diet not only without a negative effect on growth, but also for improvement of fish performance.

Shortening the baseline period in hot flash symptom control trials: Comparison of a one-day versus seven-day baseline hot flash diary.

e24094 Background: Hundreds, if not thousands, of participants are enrolled hot flash trials each year given the magnitude of the problem for breast and prostate cancer survivors. Classically, these studies have included a baseline period of 1-week, or longer, to understand the frequency and severity of hot flashes before starting a new treatment. The objective of the current study was to compare the accuracy of a 1-day baseline hot flash diary to a more traditional 1-week dairy. A shorter baseline period would be more convenient for patients and provide a more efficient study design. Methods: Raw data from 5 pilot studies and 15 phase III randomized, controlled trials (RCTs), all of which used a one-week baseline period, were obtained. Descriptive statistics were used to describe day-by-day variations in hot flash frequencies and scores, during the baseline week. Additional analyses evaluated whether the conclusions from any of the individual pilot studies would have been changed if only a 1-day baseline period had been used. For the RCTs, p-values were recalculated using mixed models, adjusting for the baseline value by including it as a covariate. Results: A total of 2,573 participants were included. On average, participants had 8.5 hot flashes per day on Day 1. Mean hot flash frequencies and scores on subsequent days (Days 2-7) were within 6% of Day 1 values. When comparing a 1-day to a 1-week baseline period, there was an absolute difference of only 0.29 hot flashes per day (SD 2.25). Re-analysis for each pilot study revealed that no individual study conclusions would have been meaningfully altered by a shorter baseline. For the RCTs, a shorter baseline period changed the results of only 1 of 24 comparisons from statistically significant to not significant, or vice versa. Conclusions: A 1-day hot flash diary appears to accurately reflect true frequency and severity of baseline hot flash symptoms in appropriately sized cohorts. Results support a shorter baseline period for pilot studies and RCTs.

MOROCCAN TRADITIONAL FERMENTED DAIRY PRODUCTS: CURRENT PROCESSING PRACTICES AND PHYSICOCHEMICAL AND MICROBIOLOGICAL PROPERTIES - A REVIEW

Milk is an important source of energy and a wide range of vital nutrients, but can also harbor a variety of microorganisms that can be important sources of foodborne diseases. Storage conditions and poor processing of raw milk can lead to spoilage and reduced food safety. Indeed, the role of milk fermentation is to mitigate the impact of these conditions by enhancing shelf life and food safety. Traditional fermented dairy products are widely distributed in Morocco and rely on product specific microbiota responsible for texture, aroma and flavor. Therefore, the knowledge of indigenous microbiota of Moroccan raw milk and fermented dairy products can be of great interest in preservation of Moroccan traditional dairy products. The traditional dairy products included in this review are Lben (a fermented milk), Rayeb (a coagulated fermented milk), Zebda beldiya (a raw fresh butter), Smen (a fermented butter), and Jben (a fresh cheese). Other products were referred as Lfrik (a fermented camel milk) and Klila (a hard cheese). Little information is available on the general characteristics and processing practices of these traditional fermented dairy products. Therefore, this review will provide a brief overview of available data about artisanal dairy products preparation, and physicochemical and microbiological characteristics.

Preliminary physiological, phenotypic, and probiotic characterization of Lactobacillus strains isolated from Anbaris-traditional Lebanese fermented dairy product

ABSTRACT In the present study, 30 lactic acid bacteria (LAB) strains were isolated from Anbaris, a traditional fermented dairy product manufactured in rural villages of Lebanon from goat milk with a distinct sharp taste, and identified as members of the Lactobacillus genus. Among these strains, twelve showed potential probiotic characteristics with acid and bile tolerance, angiotensin-converting enzyme (ACE) inhibitory activity, and antimicrobial capacity against Staphylococcus aureus, but not against E-coli. Pooled isolates have displayed a very high ACE inhibitory activity (>70%). These isolates also had a high tolerance to all pH values between 3.0 and 5.0, making Anbaris contain probiotic LAB that can cross saliva, upper and lower stomach, and the intestines. The isolates were also characterized using pulse-field gel electrophoresis (PFGE). The obtained results are the first to be collected on Anbaris. This increases the marketability of this product as a source of probiotics, nutritional, economical, and empowering women cooperatives in rural areas.

Saccharomyces cerevisiae I4 Showed Alleviating Effects on Dextran Sulfate Sodium-Induced Colitis of Balb/c Mice.

Ulcerative colitis (UC) is a chronic inflammatory bowel disease. The purpose of this study was to investigate the ameliorating effects of three yeast strains, Saccharomyces cerevisiae I4, Clavispora lusitaniae 30 and Pichia kudriavzevii 11, isolated from traditional fermented dairy food in Xinjiang, China, on the ulcerative colitis symptoms of Balb/c mice treated by dextran sulfate sodium (DSS). Among which, S. cerevisiae I4 had good tolerance to simulated gastrointestinal juice and strong adhesion to HT–29 cells monolayers. Furthermore, the three yeast strains were oral administered to Balb/c mice with DSS induced colitis. The weight loss, colon shortening and histological injury of colitis mice were ameliorated. Then, oral administration of S. cerevisiae I4 improved the immune state by reducing the contents of TNF–α, IL–6 and IL–1β and increasing immunoglobulin. The relative expression of intestinal barrier proteins Claudin–1, Occludin and Zonula Occludins–1 (ZO–1) of the mice enhanced, and the short chain fatty acids (SCFAs) content such as Propionic acid, Butyric acid, Isobutyric acid and Isovaleric acid in the feces of the mice increased to varying degrees, after S. cerevisiae I4 treatment compared with the model group of drinking 3% DSS water without yeast treatment. Moreover, S. cerevisiae I4 treatment lifted the proportion of beneficial bacteria such as Muribaculaceae, Lactobacillaceae and Rikenellaceae in the intestinal tract of the mice, the abundance of harmful bacteria such as Staphylococcus aureus and Turicibacter was decreased. These results suggested that S. cerevisiae I4 could alleviate DSS induced colitis in mice by enhancing intestinal barrier function and regulating intestinal flora balance.