研究了瑞士乳杆菌Lactobacillus helveticus 6024经热激修饰后,与干酪成熟相关的生化性质变化及其对Cheddar干酪成熟的影响。结果表明:瑞士乳杆菌经70℃、10 s的热激处理后,在10%脱脂乳中经32℃、6 h培养后,其产酸能力仅为6.4%,而与干...研究了瑞士乳杆菌Lactobacillus helveticus 6024经热激修饰后,与干酪成熟相关的生化性质变化及其对Cheddar干酪成熟的影响。结果表明:瑞士乳杆菌经70℃、10 s的热激处理后,在10%脱脂乳中经32℃、6 h培养后,其产酸能力仅为6.4%,而与干酪成熟密切相关的平均氨肽酶活力,仍有约25%的保留。热激处理后的菌株加入到干酪中对其组分没有显著影响,但对干酪可溶氮水平有不同程度的影响。与未添加热激菌株的干酪对照组相比,总可溶氮含量增加不显著,而在成熟3个月时5%磷钨酸可溶氮占总氮比例增加2倍,组间差异显著。干酪质构、微观结构分析的结果也证明,热激修饰菌株对促进干酪成熟具有促进作用。展开更多
Raw goat milk cheeses are known for their natural microflora linked to many biodiversity factors such as the use of raw milk. That microflora serves probiotic attribution conferring a beneficial health impact on the c...Raw goat milk cheeses are known for their natural microflora linked to many biodiversity factors such as the use of raw milk. That microflora serves probiotic attribution conferring a beneficial health impact on the consumer. Darfiyeh is an artisanal raw goat milk cheese manufactured traditionally in Northern Lebanese Mountains. To emphasize its clinical significance in both digestive and immune system, and to provide health remunerations to the consumer, the cheese microbiota will be investigated. To serve that purpose, the presence of the two potent probiotic Lactic Acid Bacteria (LAB): Lactococcus lactis subsp. lactis and Lactobacillus plantarum will be investigated. For bacterial identification, selection and isolation: culture-dependent techniques that imply the use of laboratory media will be implemented, and culture independent techniques: Polymerase Chain Reaction (PCR) will be applied for further validation. Both bacteria were further verified as Lactococcus lactis subsp. lactis and Lactobacillus plantarum by implementing specie-specific primers for the qualitative PCR.展开更多
Growing concern to increase life expectancy has promoted several studies in the field of nutrition, especially those on food and their effects on the human body. Assays have been performed to improve their nutritional...Growing concern to increase life expectancy has promoted several studies in the field of nutrition, especially those on food and their effects on the human body. Assays have been performed to improve their nutritional quality. In fact, there is considerable interest in encouraging development of new ingredients, with the innovation in food products and the establishment of new market niches for these ingredients. The global market for functional foods is growing and always envisages new products with functional technological and physiological characteristics. The petitsuisse cheese is a product of high nutritional value, rich in calcium, phosphorus and fat-soluble vitamins, with a high percentage of milk proteins, coupled to excellent digestion and assimilation by the human body. Current assay describes the production of a petit-suisse cheese to which was added the probiotic Lactobacillus casei BGP 93, and determines the physical, chemical and microbiological viability of lactobacilli in cheese during storage period. Levels of protein, fat in the dry extract, moisture and pH were analyzed for physical and chemical parameters;likewise, detection of coliforms, Staphylococcus, Salmonella, Listeria monocytogenes, and yeasts and molds was performed for microbiological parameters;monitoring of the viability of Lactobacillus casei BGP 93 during its life time was conducted. The petit-suisse cheese proved to be a good vehicle for the addition of probiotic microorganism. Lactobacillus casei remained viable during shelf life even with decreasing pH, and may be considered a functional product during 30 days of storage.展开更多
A randomized case control prospective method was adopted in this study in order to assess the health benefit associated with the Darfiyeh cheese, a traditional Lebanese raw goat milk cheese ripened in goat skin. 21 pa...A randomized case control prospective method was adopted in this study in order to assess the health benefit associated with the Darfiyeh cheese, a traditional Lebanese raw goat milk cheese ripened in goat skin. 21 participants were recruited and divided into 2 groups: test group (n = 10) and control group (n = 11). Venous blood and stools were collected at day 14, 21 and day 0 and 21 respectively. Flow cytometry was performed on blood sample. Fecal samples were plated on Plate Count Agar (PCA) and de Man, Rogosa and Sharpe Agar (MRS) agar in order to monitor any alteration in the gastrointestinal tract (GIT). At day 24, a significant increase by 27.67% (p = 0.043) in the bacterial count was seen on the MRS agar for the test group in comparison to no change in the total bacterial count. At day 14 a significant drop (p = 0.026) in CD3+/CD4+ population in the test group (35.67 vs 42.87), and a non-significant drop (p = 0.818) in CD8+ (24.76 vs 28.28) is seen when compared to control group. At day 24, no significant change (p = 0.20) in the CD3+/CD4+ population in comparison between both groups and no change in CD8+ or Geo means in both groups. In conclusion, an alteration in the GIT microflora could be hinted at by the lactobacilli bacterium, which was not reflected on the total bacterial count.展开更多
文摘研究了瑞士乳杆菌Lactobacillus helveticus 6024经热激修饰后,与干酪成熟相关的生化性质变化及其对Cheddar干酪成熟的影响。结果表明:瑞士乳杆菌经70℃、10 s的热激处理后,在10%脱脂乳中经32℃、6 h培养后,其产酸能力仅为6.4%,而与干酪成熟密切相关的平均氨肽酶活力,仍有约25%的保留。热激处理后的菌株加入到干酪中对其组分没有显著影响,但对干酪可溶氮水平有不同程度的影响。与未添加热激菌株的干酪对照组相比,总可溶氮含量增加不显著,而在成熟3个月时5%磷钨酸可溶氮占总氮比例增加2倍,组间差异显著。干酪质构、微观结构分析的结果也证明,热激修饰菌株对促进干酪成熟具有促进作用。
文摘Raw goat milk cheeses are known for their natural microflora linked to many biodiversity factors such as the use of raw milk. That microflora serves probiotic attribution conferring a beneficial health impact on the consumer. Darfiyeh is an artisanal raw goat milk cheese manufactured traditionally in Northern Lebanese Mountains. To emphasize its clinical significance in both digestive and immune system, and to provide health remunerations to the consumer, the cheese microbiota will be investigated. To serve that purpose, the presence of the two potent probiotic Lactic Acid Bacteria (LAB): Lactococcus lactis subsp. lactis and Lactobacillus plantarum will be investigated. For bacterial identification, selection and isolation: culture-dependent techniques that imply the use of laboratory media will be implemented, and culture independent techniques: Polymerase Chain Reaction (PCR) will be applied for further validation. Both bacteria were further verified as Lactococcus lactis subsp. lactis and Lactobacillus plantarum by implementing specie-specific primers for the qualitative PCR.
文摘Growing concern to increase life expectancy has promoted several studies in the field of nutrition, especially those on food and their effects on the human body. Assays have been performed to improve their nutritional quality. In fact, there is considerable interest in encouraging development of new ingredients, with the innovation in food products and the establishment of new market niches for these ingredients. The global market for functional foods is growing and always envisages new products with functional technological and physiological characteristics. The petitsuisse cheese is a product of high nutritional value, rich in calcium, phosphorus and fat-soluble vitamins, with a high percentage of milk proteins, coupled to excellent digestion and assimilation by the human body. Current assay describes the production of a petit-suisse cheese to which was added the probiotic Lactobacillus casei BGP 93, and determines the physical, chemical and microbiological viability of lactobacilli in cheese during storage period. Levels of protein, fat in the dry extract, moisture and pH were analyzed for physical and chemical parameters;likewise, detection of coliforms, Staphylococcus, Salmonella, Listeria monocytogenes, and yeasts and molds was performed for microbiological parameters;monitoring of the viability of Lactobacillus casei BGP 93 during its life time was conducted. The petit-suisse cheese proved to be a good vehicle for the addition of probiotic microorganism. Lactobacillus casei remained viable during shelf life even with decreasing pH, and may be considered a functional product during 30 days of storage.
文摘A randomized case control prospective method was adopted in this study in order to assess the health benefit associated with the Darfiyeh cheese, a traditional Lebanese raw goat milk cheese ripened in goat skin. 21 participants were recruited and divided into 2 groups: test group (n = 10) and control group (n = 11). Venous blood and stools were collected at day 14, 21 and day 0 and 21 respectively. Flow cytometry was performed on blood sample. Fecal samples were plated on Plate Count Agar (PCA) and de Man, Rogosa and Sharpe Agar (MRS) agar in order to monitor any alteration in the gastrointestinal tract (GIT). At day 24, a significant increase by 27.67% (p = 0.043) in the bacterial count was seen on the MRS agar for the test group in comparison to no change in the total bacterial count. At day 14 a significant drop (p = 0.026) in CD3+/CD4+ population in the test group (35.67 vs 42.87), and a non-significant drop (p = 0.818) in CD8+ (24.76 vs 28.28) is seen when compared to control group. At day 24, no significant change (p = 0.20) in the CD3+/CD4+ population in comparison between both groups and no change in CD8+ or Geo means in both groups. In conclusion, an alteration in the GIT microflora could be hinted at by the lactobacilli bacterium, which was not reflected on the total bacterial count.
