Traditional Fermented Milk Products Research Articles

Lactococcus lactis subsp. cremoris YRC3780 modifies function of mesenteric lymph node dendritic cells to modulate the balance of T cell differentiation inducing regulatory T cells

IntroductionThe intestinal immune system plays a pivotal role in the induction of immune responses against food. In the case of T cell response, dendritic cells (DCs) are especially important. However, the regulation of immune responses to food by intestinal DCs has been poorly described. In this study, we analyzed the effect of Lactococcus lactis subsp. cremoris YRC3780, a lactic acid bacterial strain isolated from kefir, a traditional fermented milk product, on the immune responses induced by antigen presentation by intestinal DCs to T cells as well as the mechanism of action of these immunomodulatory effects. It has been shown that L. cremoris YRC3780 ameliorates the symptoms of pollinosis in both animal and human studies.MethodsCD11c+ cells from mesenteric lymph nodes (MLNs) of BALB/c mice were cultured as MLN DCs with L. cremoris YRC3780 and expression of genes inducing regulatory T cells (Tregs) was examined by qPCR. In addition, MLN DCs were cocultured with CD4+ T cells from DO11.10 transgenic mice expressing an ovalbumin (OVA)-specific TCR and the OVA antigen peptide and L. cremoris YRC3780. Induction of Tregs was examined by flow cytometry, gene expression was analyzed by DNA microarray and qPCR, and the production of cytokines was measured by ELISA. MLN DCs from TLR2-deficient mice and components of L. cremoris YRC3780 were used to examine the recognition of YRC3780 by MLN DCs.ResultsL. cremoris YRC3780 enhanced the expression of genes involved in Treg induction in MLN DCs and induced Foxp3+CD4+T cells in an MLN DC and CD4+ T-cell co-culture system. The effect on MLN DCs was likely mediated by receptors other than TLR2. Together with microarray analyses of CD4+ T cell gene expression and cytokine ELISA, it was demonstrated that L. cremoris YRC3780 promoted the induction of Th1 and Tregs, and regulated the balance of Th1/Th2 and Treg/Th17 cells involving multiple genes via the antigen-presentation of MLN DCs.DiscussionOur findings provide insights into the modulation of intestinal immune responses mediated by DCs and the antiallergic effects of lactic acid bacteria.

Lactococcus lactis subsp. cremoris YRC3780 modifies function of mesenteric lymph node dendritic cells to modulate the balance of T cell differentiation inducing regulatory T cells.

The intestinal immune system plays a pivotal role in the induction of immune responses against food. In the case of T cell response, dendritic cells (DCs) are especially important. However, the regulation of immune responses to food by intestinal DCs has been poorly described. In this study, we analyzed the effect of Lactococcus lactis subsp. cremoris YRC3780, a lactic acid bacterial strain isolated from kefir, a traditional fermented milk product, on the immune responses induced by antigen presentation by intestinal DCs to T cells as well as the mechanism of action of these immunomodulatory effects. It has been shown that L. cremoris YRC3780 ameliorates the symptoms of pollinosis in both animal and human studies. CD11c+ cells from mesenteric lymph nodes (MLNs) of BALB/c mice were cultured as MLN DCs with L. cremoris YRC3780 and expression of genes inducing regulatory T cells (Tregs) was examined by qPCR. In addition, MLN DCs were cocultured with CD4+ T cells from DO11.10 transgenic mice expressing an ovalbumin (OVA)-specific TCR and the OVA antigen peptide and L. cremoris YRC3780. Induction of Tregs was examined by flow cytometry, gene expression was analyzed by DNA microarray and qPCR, and the production of cytokines was measured by ELISA. MLN DCs from TLR2-deficient mice and components of L. cremoris YRC3780 were used to examine the recognition of YRC3780 by MLN DCs. L. cremoris YRC3780 enhanced the expression of genes involved in Treg induction in MLN DCs and induced Foxp3+CD4+T cells in an MLN DC and CD4+ T-cell co-culture system. The effect on MLN DCs was likely mediated by receptors other than TLR2. Together with microarray analyses of CD4+ T cell gene expression and cytokine ELISA, it was demonstrated that L. cremoris YRC3780 promoted the induction of Th1 and Tregs, and regulated the balance of Th1/Th2 and Treg/Th17 cells involving multiple genes via the antigen-presentation of MLN DCs. Our findings provide insights into the modulation of intestinal immune responses mediated by DCs and the antiallergic effects of lactic acid bacteria.

Lactococcus lactis D4 Has Potential Effect to Alleviate Inflammation and Reverse Dysbiosis in Colitis Rat Model

BACKGROUND: Inflammatory bowel disease (IBD) is a prevalent chronic inflammatory disorder of the gastrointestinal tract that may lead to colorectal cancer if untreated. Several medications for IBD have adverse side effects. Thus, there are high interest for searching alternative treatment to treat IBD. Lactococcus lactis D4 isolated from dadih, a traditional fermented buffalo milk product, was investigated for the effect on gut inflammation and microbial composition in the colitis rat model.METHODS: Eighteen male Sprague-Dawley rats were divided into three groups; control rats, colitis-induced rats, and colitis-induced rats treated with L. lactis D4 isolate. The control group received water, while the colitis-induced rats were given azoxymethane (AOM) and dextran sodium sulphate (DSS). Rats’ feces were collected for the analysis of gut microbiota diversity by next-generation sequencing and for the measurement of transforming growth factor (TGF)-β, nuclear factor kappa-B (NF-κB), interleukin (IL)-6, and tumor necrosis factor (TNF)-α colonic expression using reverse transcription-quantitative polymerase chain reaction (RT-qPCR).RESULTS: L. lactis D4 administration was able to reduce inflammation in colitis by decreasing IL-6 expression (0.87 vs. 0.73), while expression of TGF-β, NF-κB, and TNF-α were increased compared to the model group, suggesting a complex immunomodulatory effect. Gut microbiota sequencing revealed a similarity between the control and treatment groups, suggesting L. lactis D4 has great potential to ameliorate gut microbiota dysbiosis in colitis rats.CONCLUSION: L. lactis D4 has a beneficial effect in decreasing pro-inflammatory cytokines and is able to reserve dysbiosis in colitis rat model. Thus, L. lactis D4 might be used as a therapeutic agent for IBD.KEYWORDS: colitis, gut microbiota, inflammation, inflammatory bowel disease, Lactococcus lactis D4, probiotic, proinflammatory cytokines

Assessment of the in-vitro probiotic efficacy and safety of Pediococcus pentosaceus L1 and Streptococcus thermophilus L3 isolated from Laban, a popular fermented milk product.

Probiotics are beneficial microorganisms, mostly lactic acid bacteria (LAB), that offer health benefits to the host when consumed in adequate amounts. This study assessed the probiotic efficacy and safety of LAB strains isolated from Laban, a traditional fermented milk product. Seven primarily selected Gram-positive, catalase-negative, non-spore-forming isolates were examined for their antimicrobial activity against the bacterial pathogens Bacillus cereus, Salmonella typhi, Staphylococcus aureus, and Vibrio cholera, and the fungal pathogen Candida albicans. Two isolates, identified as Pediococcus pentosaceus L1 and Streptococcus thermophilus L3, which showed antimicrobial activity against all pathogens, were further evaluated for their probiotic competence. The selected isolates demonstrated strong resistance to low pH, bile salts, and phenol, indicating their potential for gastric endurance. They also exhibited high cell surface hydrophobicity to various hydrocarbons, autoaggregation, and coaggregation properties, demonstrating strong adhesion abilities. In addition, both isolates showed strong antioxidant activity and were non-hemolytic. Although the isolates had some resistance to certain antibiotics, they were generally susceptible to commonly used antibiotics. The two LAB strains also exhibited promising technological properties, such as milk coagulation and exopolysaccharide production, indicating their potential to enhance the quality of dairy products. The results suggest that the LAB strains isolated from Laban have strong potential as probiotics, and due to their food origin, they are highly likely to exhibit maximal efficacy in food and pharmaceutical products for human consumption.

Metagenomic Insights into the Taxonomic and Functional Features of Traditional Fermented Milk Products from Russia.

Fermented milk products (FMPs) contain probiotics that are live bacteria considered to be beneficial to human health due to the production of various bioactive molecules. In this study, nine artisanal FMPs (kefir, ayran, khurunga, shubat, two cottage cheeses, bryndza, khuruud and suluguni-like cheese) from different regions of Russia were characterized using metagenomics. A metagenomic sequencing of ayran, khurunga, shubat, khuruud and suluguni-like cheese was performed for the first time. The taxonomic profiling of metagenomic reads revealed that Lactococcus species, such as Lc. lactis and Lc. cremoris prevailed in khuruud, bryndza, one sample of cottage cheese and khurunga. The latter one together with suluguni-like cheese microbiome was dominated by bacteria, affiliated to Lactobacillus helveticus (32-35%). In addition, a high proportion of sequences belonging to the genera Lactobacillus, Lactococcus and Streptococcus but not classified at the species level were found in the suluguni-like cheese. Lactobacillus delbrueckii, as well as Streptococcus thermophilus constituted the majority in another cottage cheese, kefir and ayran metagenomes. The microbiome of shubat, produced from camel's milk, was significantly distinctive, and Lentilactobacillus kefiri, Lactobacillus kefiranofaciens and Bifidobacterium mongoliense represented the dominant components (42, 7.4 and 5.6%, respectively). In total, 78 metagenome-assembled genomes with a completeness ≥ 50.2% and a contamination ≤ 8.5% were recovered: 61 genomes were assigned to the Enterococcaceae, Lactobacillaceae and Streptococcaceae families (the Lactobacillales order within Firmicutes), 4 to Bifidobacteriaceae (the Actinobacteriota phylum) and 2 to Acetobacteraceae (the Proteobacteria phylum). A metagenomic analysis revealed numerous genes, from 161 to 1301 in different products, encoding glycoside hydrolases and glycosyltransferases predicted to participate in lactose, alpha-glucans and peptidoglycan hydrolysis as well as exopolysaccharides synthesis. A large number of secondary metabolite biosynthetic gene clusters, such as lanthipeptides, unclassified bacteriocins, nonribosomal peptides and polyketide synthases were also detected. Finally, the genes involved in the synthesis of bioactive compounds like β-lactones, terpenes and furans, nontypical for fermented milk products, were also found. The metagenomes of kefir, ayran and shubat was shown to contain either no or a very low count of antibiotic resistance genes. Altogether, our results show that traditional indigenous fermented products are a promising source of novel probiotic bacteria with beneficial properties for medical and food industries.

Comparative analysis of the effect of fermented derivatives from Bactrian milk on the gut microbiome

Background:The gut microbiome plays a vital role in maintaining intestinal homeostasis, and its modulation through dietary interventions has garnered considerable interest in improving human health. In this study, we investigated the effect of traditional Kazakh fermented milk products derived from camel milk on the gut microbiome of rats. Objective:The animals were divided into three groups: the Bactrian milk group (BCM), the camel yogurt group (CMY), and the camel cheese group (CMC). Results:After 4 weeks of intervention, the relative abundance of bacterial taxa varied significantly in the BCM and Bactrian milk derivative groups. The CMY group demonstrated a 2-fold increase in the relative abundance of the genus Ligilactobacillus (p=0.032), whereas the CMC group showed a 3-fold decrease (p=0.009). Prevotella_9 exhibited an inverse abundance vector in the CMY (p=0.0005) and CMC (p=0.0001) groups compared to the BCM group. Additionally, 53 metabolic pathways were predicted, each showing varying relative abundances in response to dietary interventions. Notably, the metabolic pathways associated with amines, polyamines, cell structure, fatty acids, and nucleoside and nucleotide biosynthesis underwent the greatest changes. Conclusion:Consumption of camel milk yogurt led to an increase in biodiversity and abundance in the gut microbiota (p<0.01), as evidenced by Shannon and Simpson's indices. In summary, our study demonstrates that fermented camel milk products significantly influence the gut microbiome and metabolic pathways.Keywords: Bactrian camel milk, gut microbiota, rats, yogurt, soft cheese

Draft genome sequence of Lactococcus lactis subsp. lactis RTIII518: a potent dairy starter isolated from traditional lait caillé in Burkina Faso.

Lactococcus lactis subsp. lactis RTIII518 was isolated from lait caillé, a traditional fermented milk product from Burkina Faso. The draft genome size is 25,554,260 base pairs with 76 contigs, 34.26% average content of GC, 50 tRNAs, 4 rRNA, and 2,498 coding genes.

Modelling the Survival of Acid-Adapted and Nonadapted Escherichia coli O157:H7 in Burkina: A Western African Traditional Fermented Milk Product.

Burkina, a traditional fermented dairy product, is consumed in most parts of West Africa, including Ghana. Studies on the microflora of Burkina have indicated the presence of Escherichia coli and other pathogenic organisms. Thus, predicting the survival of E. coli in the product will inform the best manufacturing and handling practices. This study investigated the combined effect of storage temperature and time on the survival of acid-adapted and acid-non-adapted E. coli O157:H7 in Burkina. Samples were pasteurised and inoculated with acid-adapted or acid-non-adapted E. coli O157:H7. They were stored at 5, 15, and 30°C for 0, 2, 4, 6, 8, 10, 12, 14, 18, and 48 h, and the bacteria colonies were enumerated. Growth rate (survival versus time) models were developed using MATLAB software. Observed data were fitted to the Baranyi model using the DMFit curve fitting software. The E. coli O157:H7 strain appeared inherently tolerant to acid, with storage time having the most significant effect on the response parameter, survival (log CFU/mL). A negative correlation was observed for the primary models (survival versus time), which accounted for 79-97% of the relationship (p < 0.05). Although E. coli survived, its growth was inhibited over time regardless of acid adaptation.

Optimization of lactic acid bacterial starter culture to improve the quality and flavor characteristics of traditional Hurood

Hurood is a traditional fermented milk product prepared by traditional Mongolian techniques of fermenting raw milk, partial degreasing, heating, whey drainage, emulsification of curd, and molding. Currently, Hurood available in the market is generally prepared by small-scale enterprises at home or in open air. Therefore, lack of standardization of bacterial starter culture leads to variation in the flavor and sensory properties of Hurood from batch to batch. In this study, we aimed to assess the best starter culture combination obtained from 37 lactic acid bacterial strains isolated from traditional Hurood. The solidification state and sensory quality were used as indexes for determining the fermentation efficiency of the bacterial starter culture combinations. The yield and texture characteristics were used to determine the optimal ratio of bacterial strains in a combination and the processing conditions for traditional Hurood production. The most optimal bacterial culture combination was observed to be NF 9-3:NF 10-4:CH 3-1 in 5:4:1 ratio and in 3% amount. The most optimal whey temperature and heating-stirring temperature were observed to be 55°C to 60°C and 85°C to 90°C, respectively. Hurood prepared with the optimal combination of bacterial strains exhibited significantly enhanced sensory quality, flavor, and contents of AA and fatty acids. Therefore, the use of optimal starter culture of lactic acid bacteria could produce Hurood with significantly superior sensory qualities, making the product more acceptable to consumers.

Characteristics of lactose-free/low-lactose fermented dairy products containing microorganisms that are part of the kefir grain consortium: Scoping review

Introduction: There are a significant number of scientific publications dedicated to the analysis of lactose-free and low-lactose fermented milk products, primarily in the context of studying specific microorganisms or starter cultures and their functioning under conditions of limited lactose content. Nevertheless, the synthesis of accumulated data has not been sufficiently highlighted, considering that a large part of the research was conducted over the past 10 years, and an intensive examination of this issue has only begun in the recent past.Purpose: To systematically and critically analyze scientific research that sheds light on the specifics of fermented milk products with a reduced lactose level, focusing on a comparative study of standard fermented milk products and their low-lactose or lactose-free modifications. Special attention is paid to fermented milk products containing microorganisms that are part of the kefir fungus consortium.Materials and Methods: Sources for the review were selected from the Scopus, ScienceDirect, RISC (Russian Index of Science Citation), and Google Scholar databases. Out of 208 publications relevant in terms of keywords, 34 were selected for analysis. The main criterion for selecting articles was a description in them of studies on the use of low-lactose or lactose-free milk as a medium for cultivating starter cultures. This review of the subject area is based on the PRISMA-ScR protocol.Results: Many scientific studies indicate that the prepared low-lactose or lactose-free fermented milk products exhibited similar or improved physicochemical and organoleptic characteristics compared to standard fermented milk products. In experiments aimed at evaluating microbiological characteristics, it was observed that the concentration of lactic acid bacteria in the analyzed products either matched, was lower, or was higher than in traditional fermented milk products. In some publications, scientists found that the final fermented milk product had deteriorated organoleptic and physicochemical parameters. However, all reviewed low-lactose or lactose-free fermented milk products met the standards and regulatory requirements of the countries in which the respective research was conducted.Conclusion: The development of low-lactose and lactose-free fermented milk products is a relevant direction in the food industry, considering their similarity to conventional products and adaptability for consumption by individuals with varying degrees of lactose intolerance. There are nuances related to the duration of the fermentation process, organoleptic characteristics, acidity level, syneresis, preservation, and growth dynamics of microorganisms. These features can be dictated by specific strains of microflora used in the starter and, most often, their influence remains minimal. The results obtained in this study may be useful for selecting starter cultures when designing various fermented milk products, including yogurt, fortified yogurt, kefir, ayran, ryazhenka, and acidophilus. For a deeper understanding of the interaction of the modified glucose-galactose medium with various strains and species of lactic acid bacteria, further experimental work is needed, considering that the activity of these bacteria directly determines the quality characteristics of the final fermented milk product.

Effect of fermentation process on hygiene and perceived quality of lait caillé, an ethnic milk product from Burkina Faso

Lait caillé is a traditional fermented milk product in Burkina Faso. The objective of this study was to contribute to consumer acceptance of lait caillé. For this purpose, the production practices in rural and urban areas were identified through semi-structured interviews, while the perceived quality of lait caillé in urban area was investigated through a survey. Then, microbiological and physico-chemical parameters were analysed on samples from rural and urban sites. Finally, an attempt to improve the hygiene of the traditional processing was proposed by use of Lactococcus lactis and Leuconostoc mesenteroides stains as starter. These were previously isolated from traditional lait caillé. The results on the manufacturing processes revealed from the raw milk practices of spontaneous fermentation, backslopping and contact with bacterial biofilms attached to container. The survey on perceived quality indicated that traditional lait caillé possessed a niche market which could be enlarged by implementation of good manufacturing practices in the production sites. The microbiota of the end product was characterised by high loads of Enterococcus spp., Enterobacteria and Pichia spp. Fermented milks by starter cultures showed improved hygienic quality and a positive sensory appreciation. However, the use of selected strains might be followed by loss of some features of traditional lait caillé, which scientists should work to resolve.

Characterization of Yeast Isolated from Berkeep, a Traditional Fermented Milk Products of Darfur State, Western Sudan

Berkeep is a naturally fermented yoghurt-like milk product consumed as common food in parts of the Darfur State, Western Sudan. Its production and consumption derive much food security and economic benefits to the rural people in the region. The objective of this study was to isolate and characterize yeasts of Berkeep by both conventional and molecular-based methods. A total of 220 yeast isolates, were obtained from 75 samples of Berkeep from three production sites namely, Elkoumah, Manwashy and Kass in Darfur state, were purified then characterized to species level by molecular tools. Based on ITS-PCR using the forward primer Cy5-Y-ITS1 and reverse primer Y-ITS4, the isolates were screened into five groups. Representative of each group was selected for sequence analysis of ITS rRNA gene. The gene sequence was subjected to nucleotide BLAST. The yeast microbiota of Berkeep was dominated by Kluyveromyces marxianus (YG4, 85 isolates) which showed 100% homology towards Kluyveromyces marxianus isolate QKM4. 14.54% (32 isolates), Sixty-eight (Group YG5) identified as Saccharomyces cerevisiae showed 97.22% homology towards Saccharomyces cerevisiae isolate JKSP39. Group YG3 revealed 100% homology towards Pichia kudriavzevii isolate Sugarcane. Eleven isolates, (YG2) showed 99.37% homology towards Pichia kudriavzevii strain YS179. The twenty-four isolates of group, (YG1) recorded 99.70% similarity towards Candida intermedia isolate B-NC-12-f 16i. Very minute variation was observed with in the three production sites concerning the yeast count and type of yeast species.

Vegan alternative for fermented milk products: Preparation and some properties

Rice is relatively easy to digest by humans, and the presence of starch provides the organism with slow energy. In addition, the absence of lactose makes it possible to provide a complete diet for people suffering from allergies or individual intolerance to cow’s milk components. Therefore, the creation of analogues to traditional dairy and fermented milk products is a timely and in-demand task. The use of biotechnology methods allows not only to obtain a product with original organoleptic characteristics, but also to enrich it with metabolites of lactic acid bacteria, to give pre- and probiotic properties. The issues of obtaining fermented rice base (FRB) as a basis for alternative vegan products have been studied. It is shown that with the ratio of solid and liquid phases in the rice base – 1:2, respectively, favourable conditions were created for the development of lactic acid bacteria. It was found that additional treatment (partial enzymatic hydrolysis at a temperature of 40 ± 2 °C for 60 minutes) mixtures before fermentation improves the adaptation of the microbiota to this substrate. In addition, the taste of the rice base improves: a pronounced sweetness appears, the flour flavour disappears, the consistency becomes more viscous. The process of fermentation (for 12 hours at a temperature of 38-40 °C) of rice base was studied, the dynamics of acid accumulation depending on the introduced cultures of lactic acid bacteria was studied. The expediency of applying pectin (1% and 2% by weight) is shown to regulate the consistency of the FRB. The FRB samples received a high sensory evaluation.

Plant-Based Fermented Product Manufacture Using Lactic Acid Bacteria Cultures

The identification of new sources and food products range expansion of combined type or completely plant-based are due to the need to exclude some components from them. The research aimed at development of a new combined composition product by biotechnology methods and studying its properties. The research objects were the following: cow's milk (1.5 w/w fat %), plant “milk” (1.5 w/w fat %), commercial starter cultures of various compositions. The samples contained from 0 (the control) to 1 % plant “milk”. A man run fermentation for 12 hours at a temperature of 38–40 °С, then refrigerated samples for 24 hours to form a clot. The researchers determined titratable acidity according to the GOST 3624-92; physical and chemical indicators – by the NIR-analyzer “Infraljum FT-12”; rheological indicators – using the viscometer “Rotational Viscometer RM-1”. They revealed that the threshold titratable acidity value (75 °T) was overcome in experimental samples 2–4, in addition to the control. Acidity values varied from 58 to 72 °T depending on the starter. All samples received a satisfactory assessment in terms of physicochemical and organoleptic parameters. There was an increased content of protein and fat in the experimental samples compared to the control one due to an increase of the plant component in the product content. According to the rheological studies results, there was a clot formation with certain viscous and thixotropic properties in the product. To expand the assortment and enrich traditional fermented milk products with plant components, it is possible to use milk and plant “milk” on a 50:50 ratio and 25:75 ratio using starter cultures “ProBioYogurt” or “Yogurt”.

Microbial communities and main features of labneh Ambaris, a traditional Lebanese fermented goat milk product

Labneh Ambaris is a traditional Lebanese dairy product typically made using goat milk in special earthenware jars. Its production is characterized by the regular additions of milk and coarse salt, all while draining the whey throughout a process that lasts for a minimum of 2 mo. In this study, 20 samples of labneh Ambaris, all produced by spontaneous fermentation, were studied. They were collected at the end of fermentation from different regions in Lebanon. Physicochemical and sensory properties were studied and microbial diversity was analyzed using culture-dependent and independent techniques. The V3-V4 region of the 16S rRNA gene and the ITS2 region were sequenced by DNA metabarcoding analyses for the identification of bacteria and yeast communities, respectively. Out of 160 bacterial and 36 fungal taxa, 117 different bacterial species and 24 fungal species were identified among all labneh Ambaris samples studied. The remaining ones were multi-affiliated and could not be identified at the species level. Lactobacillus was the dominant bacterial genus, followed by Lentilactobacillus, Lactiplantibacillus, Lacticaseibacillus, and Lactococcus genera, whereas Geotrichum and Pichia were the dominant fungal genera. The 20 samples tested had varying levels of salt, protein, and fat contents, but they were all highly acidic (mostly having a pH < 4). According to the sensory scores generated by classical descriptive analysis, all samples were described as having basic similar characteristics such as goat smell and flavor, but they could be differentiated based on various intensities within the same descriptors like salty and acidic. This work could be considered as a base toward obtaining a quality label for labneh Ambaris.

Genus and species-specific PCR revealed the presence of beneficial lactic acid bacteria in traditional Bangladeshi fermented milk products Dahi

Genus and species-specific PCR revealed the presence of beneficial lactic acid bacteria in traditional Bangladeshi fermented milk products Dahi

Draft Genome Sequences of Seven Limosilactobacillus fermentum Indigenously Isolated Probiotic Strains from the Artisanal Fermented Milk Product Dahi.

Here, we report the draft genome sequences of seven strains of potentially probiotic Limosilactobacillus fermentum isolated from the traditional fermented milk product dahi. The estimated average genome size was 1,955,815 bp, with a median GC content of 52%. Genome annotation predicted an average of 1,871 protein-coding genes and 47 RNAs.

Microbiological safety of traditionally processed fermented foods based on raw milk, the case of Mabisi from Zambia

For centuries, perishable raw materials such as raw milk have been processed through traditional fermentation. For many, microbiological safety has not been assessed systematically. Here, we study the microbiological safety of an archetypical traditional fermented raw milk product with high cultural importance: Mabisi from Zambia. We focus on traditional processing without the use of defined starter culture – a method that is employed by local small-scale processors at home or at farmer cooperatives. In a field survey, we found that food associated pathogenic bacteria such as Salmonella sp. and Staphylococcus aureus were present in raw milk used for processing. In processed Mabisi these pathogens were found to be present albeit at levels that fall below common limits of microbiological safety for dairy products. In standardized laboratory experiments, we investigated the microbiological safety of traditionally processed Mabisi using challenge tests with important pathogens related to raw milk and Mabisi. Strains of S. aureus, Salmonella and Listeria monocytogenes could survive fermentation and were present in the end-product after 48 or 72 h of fermentation, yet below legally set thresholds of acceptability. Our work shows that use of traditional processing methods for fermentation of raw milk can result in products that are microbiologically safe.

Where tradition meets science: microbial diversity and bioactive compounds in Armenian fermented milk products

Armenia has a rich history of medicine and fermented foods. Fermented milk products are enjoyed both as a gustatory pleasure and a digestive remedy. Matsun is a traditional Armenian fermented milk product with historico-cultural roots in ancient subsistence and medical practices. Unlike commercial yogurt, it is made through serial inoculation and consists of a large microbial diversity honed through centuries of human selection. Also made from matsun is choratan, a long- keeping dried version of matsun that can be reconstituted into a creamy base. Narine is the commercial name of Lactobacillus acidophilus INMIA 9602, a bacterial strain endemic to the microbiome of Armenian newborns that is often reconstituted in milk and used as a medical food. Both choratan and Narine have been used in clinical trials for the management of symptoms related to gut dysbiosis. The review of cell cultures and animal trials revealed matsun as a rich source of probiotics with antimicrobial, antifungal, and radioprotective activity due to the peptides released and protease resistant bacteriocins produced. Clinical studies are needed to confirm the effects of combined strains in the human microbiome and establish dosages. Choratan as an isolated strain from matsun showed some effect on microbiome imbalance, but more studies are needed to confirm the results. Narine is well-studied in several preclinical and small clinical trials and accepted as a medical food. For future functional food consideration, replications of clinical trials, and large scale epidemiological and aftermarket studies are needed.Keywords: Matsun, Choratan, Narine, History of Armenian Medicine, functional foods, bioactive compounds, Lactobacillus acidophilus INMIA 9602

Application of Lactic Acid Bacteria (LAB) in Sustainable Agriculture: Advantages and Limitations.

Lactic acid bacteria (LAB) are significant groups of probiotic organisms in fermented food and are generally considered safe. LAB regulate soil organic matter and the biochemical cycle, detoxify hazardous chemicals, and enhance plant health. They are found in decomposing plants, traditional fermented milk products, and normal human gastrointestinal and vaginal flora. Exploring LAB identified in unknown niches may lead to isolating unique species. However, their classification is quite complex, and they are adapted to high sugar concentrations and acidic environments. LAB strains are considered promising candidates for sustainable agriculture, and they promote soil health and fertility. Therefore, they have received much attention regarding sustainable agriculture. LAB metabolites promote plant growth and stimulate shoot and root growth. As fertilizers, LAB can promote biodegradation, accelerate the soil organic content, and produce organic acid and bacteriocin metabolites. However, LAB show an antagonistic effect against phytopathogens, inhibiting fungal and bacterial populations in the rhizosphere and phyllosphere. Several studies have proposed the LAB bioremediation efficiency and detoxification of heavy metals and mycotoxins. However, LAB genetic manipulation and metabolic engineered tools provide efficient cell factories tailor-made to produce beneficial industrial and agro-products. This review discusses lactic acid bacteria advantages and limitations in sustainable agricultural development.