Bacterial proteome adaptation during fermentation in dairy environments
Food Microbiol. 2024 Aug;121:104514. doi: 10.1016/j.fm.2024.104514. Epub 2024 Mar 2.ABSTRACTThe enzymatic repertoire of starter cultures belonging to the Lactococcus genus determines various important characteristics of fermented dairy products but might change in response to the substantial environmental changes in the manufacturing process. Assessing bacterial proteome adaptation in dairy and other food environments is challenging due to the high matrix-protein concentration and is even further complicated in particularly cheese by the high fat concentrations, the semi-solid state of that matrix, and the non-growing stat...
Source: Food Microbiology - April 18, 2024 Category: Food Science Authors: Berdien van Olst Avis Nugroho Sjef Boeren Jacques Vervoort Herwig Bachmann Michiel Kleerebezem Source Type: research
Enterotoxigenic Staphylococcus aureus in Brazilian artisanal cheeses: Occurrence, counts, phenotypic and genotypic profiles
Food Microbiol. 2024 Aug;121:104531. doi: 10.1016/j.fm.2024.104531. Epub 2024 Apr 3.ABSTRACTThe present study aimed to assess the occurrence and counts of Staphylococcus aureus in Brazilian artisanal cheeses (BAC) produced in five regions of Brazil: Coalho and Manteiga (Northeast region); Colonial and Serrano (South); Caipira (Central-West); Marajó (North); and Minas Artisanal cheeses, from Araxá, Campos das Vertentes, Cerrado, Serro and Canastra microregions (Southeast). The resistance to chlorine-based sanitizers, ability to attach to stainless steel surfaces, and antibiogram profile of a large set of S. aureus strains...
Source: Food Microbiology - April 18, 2024 Category: Food Science Authors: Larissa P Margalho Juliana S Gra ça Bruna A Kamimura Sarah H I Lee H éctor D S Canales Alexandra I A Chincha Magdevis Y R Caturla Ramon P Brex ó Aline Crucello Ver ônica O Alvarenga Adriano G Cruz Carlos Augusto F Oliveira Anderson S Sant'Ana Source Type: research
Emerging Trends in Bioavailability and Pharma-Nutraceutical Potential of Whey Bioactives
J Nutr Metab. 2024 Apr 10;2024:8455666. doi: 10.1155/2024/8455666. eCollection 2024.ABSTRACTWhey, a component of milk and a useful by-product of the dairy industry's casein and cheese-making, has been used for generations to augment animal feed. It contains a range of proteins, including α-lactalbumin, β-lactoglobulin, bovine serum albumin, heavy and light chain immunoglobulins, lactoferrin, glycomacropeptide, and lactoperoxidase. Whey proteins exhibit great potential as biopolymers for creating bioactive delivery systems owing to their distinct health-enhancing characteristics and the presence of numerous amino acid gro...
Source: Journal of Nutrition and Metabolism - April 18, 2024 Category: Nutrition Authors: Adhithyan T Pillai Sonia Morya Ladislaus Manaku Kasankala Source Type: research
Enterotoxigenic Staphylococcus aureus in Brazilian artisanal cheeses: Occurrence, counts, phenotypic and genotypic profiles
Food Microbiol. 2024 Aug;121:104531. doi: 10.1016/j.fm.2024.104531. Epub 2024 Apr 3.ABSTRACTThe present study aimed to assess the occurrence and counts of Staphylococcus aureus in Brazilian artisanal cheeses (BAC) produced in five regions of Brazil: Coalho and Manteiga (Northeast region); Colonial and Serrano (South); Caipira (Central-West); Marajó (North); and Minas Artisanal cheeses, from Araxá, Campos das Vertentes, Cerrado, Serro and Canastra microregions (Southeast). The resistance to chlorine-based sanitizers, ability to attach to stainless steel surfaces, and antibiogram profile of a large set of S. aureus strains...
Source: Food Microbiology - April 18, 2024 Category: Food Science Authors: Larissa P Margalho Juliana S Gra ça Bruna A Kamimura Sarah H I Lee H éctor D S Canales Alexandra I A Chincha Magdevis Y R Caturla Ramon P Brex ó Aline Crucello Ver ônica O Alvarenga Adriano G Cruz Carlos Augusto F Oliveira Anderson S Sant'Ana Source Type: research
Bacterial proteome adaptation during fermentation in dairy environments
Food Microbiol. 2024 Aug;121:104514. doi: 10.1016/j.fm.2024.104514. Epub 2024 Mar 2.ABSTRACTThe enzymatic repertoire of starter cultures belonging to the Lactococcus genus determines various important characteristics of fermented dairy products but might change in response to the substantial environmental changes in the manufacturing process. Assessing bacterial proteome adaptation in dairy and other food environments is challenging due to the high matrix-protein concentration and is even further complicated in particularly cheese by the high fat concentrations, the semi-solid state of that matrix, and the non-growing stat...
Source: Food Microbiology - April 18, 2024 Category: Food Science Authors: Berdien van Olst Avis Nugroho Sjef Boeren Jacques Vervoort Herwig Bachmann Michiel Kleerebezem Source Type: research
Regulation of lactose, glucose and sucrose metabolisms in S. thermophilus
Food Microbiol. 2024 Aug;121:104487. doi: 10.1016/j.fm.2024.104487. Epub 2024 Feb 12.ABSTRACTStreptococcus thermophilus is a bacterium widely used in the production of yogurts and cheeses, where it efficiently ferments lactose, the saccharide naturally present in milk. It is also employed as a starter in dairy- or plant-based fermented foods that contain saccharides other than lactose (e.g., sucrose, glucose). However, little is known about how saccharide use is regulated, in particular when saccharides are mixed. Here, we determine the effect of the 5 sugars that S. thermophilus is able to use, at different concentration ...
Source: Food Microbiology - April 18, 2024 Category: Food Science Authors: C Gasser J M Faurie F Rul Source Type: research
Emerging Trends in Bioavailability and Pharma-Nutraceutical Potential of Whey Bioactives
J Nutr Metab. 2024 Apr 10;2024:8455666. doi: 10.1155/2024/8455666. eCollection 2024.ABSTRACTWhey, a component of milk and a useful by-product of the dairy industry's casein and cheese-making, has been used for generations to augment animal feed. It contains a range of proteins, including α-lactalbumin, β-lactoglobulin, bovine serum albumin, heavy and light chain immunoglobulins, lactoferrin, glycomacropeptide, and lactoperoxidase. Whey proteins exhibit great potential as biopolymers for creating bioactive delivery systems owing to their distinct health-enhancing characteristics and the presence of numerous amino acid gro...
Source: Journal of Nutrition and Metabolism - April 18, 2024 Category: Nutrition Authors: Adhithyan T Pillai Sonia Morya Ladislaus Manaku Kasankala Source Type: research
Regulation of lactose, glucose and sucrose metabolisms in S. thermophilus
Food Microbiol. 2024 Aug;121:104487. doi: 10.1016/j.fm.2024.104487. Epub 2024 Feb 12.ABSTRACTStreptococcus thermophilus is a bacterium widely used in the production of yogurts and cheeses, where it efficiently ferments lactose, the saccharide naturally present in milk. It is also employed as a starter in dairy- or plant-based fermented foods that contain saccharides other than lactose (e.g., sucrose, glucose). However, little is known about how saccharide use is regulated, in particular when saccharides are mixed. Here, we determine the effect of the 5 sugars that S. thermophilus is able to use, at different concentration ...
Source: Food Microbiology - April 18, 2024 Category: Food Science Authors: C Gasser J M Faurie F Rul Source Type: research
Bacterial proteome adaptation during fermentation in dairy environments
Food Microbiol. 2024 Aug;121:104514. doi: 10.1016/j.fm.2024.104514. Epub 2024 Mar 2.ABSTRACTThe enzymatic repertoire of starter cultures belonging to the Lactococcus genus determines various important characteristics of fermented dairy products but might change in response to the substantial environmental changes in the manufacturing process. Assessing bacterial proteome adaptation in dairy and other food environments is challenging due to the high matrix-protein concentration and is even further complicated in particularly cheese by the high fat concentrations, the semi-solid state of that matrix, and the non-growing stat...
Source: Food Microbiology - April 18, 2024 Category: Food Science Authors: Berdien van Olst Avis Nugroho Sjef Boeren Jacques Vervoort Herwig Bachmann Michiel Kleerebezem Source Type: research
Enterotoxigenic Staphylococcus aureus in Brazilian artisanal cheeses: Occurrence, counts, phenotypic and genotypic profiles
Food Microbiol. 2024 Aug;121:104531. doi: 10.1016/j.fm.2024.104531. Epub 2024 Apr 3.ABSTRACTThe present study aimed to assess the occurrence and counts of Staphylococcus aureus in Brazilian artisanal cheeses (BAC) produced in five regions of Brazil: Coalho and Manteiga (Northeast region); Colonial and Serrano (South); Caipira (Central-West); Marajó (North); and Minas Artisanal cheeses, from Araxá, Campos das Vertentes, Cerrado, Serro and Canastra microregions (Southeast). The resistance to chlorine-based sanitizers, ability to attach to stainless steel surfaces, and antibiogram profile of a large set of S. aureus strains...
Source: Food Microbiology - April 18, 2024 Category: Food Science Authors: Larissa P Margalho Juliana S Gra ça Bruna A Kamimura Sarah H I Lee H éctor D S Canales Alexandra I A Chincha Magdevis Y R Caturla Ramon P Brex ó Aline Crucello Ver ônica O Alvarenga Adriano G Cruz Carlos Augusto F Oliveira Anderson S Sant'Ana Source Type: research
Emerging Trends in Bioavailability and Pharma-Nutraceutical Potential of Whey Bioactives
J Nutr Metab. 2024 Apr 10;2024:8455666. doi: 10.1155/2024/8455666. eCollection 2024.ABSTRACTWhey, a component of milk and a useful by-product of the dairy industry's casein and cheese-making, has been used for generations to augment animal feed. It contains a range of proteins, including α-lactalbumin, β-lactoglobulin, bovine serum albumin, heavy and light chain immunoglobulins, lactoferrin, glycomacropeptide, and lactoperoxidase. Whey proteins exhibit great potential as biopolymers for creating bioactive delivery systems owing to their distinct health-enhancing characteristics and the presence of numerous amino acid gro...
Source: Journal of Nutrition and Metabolism - April 18, 2024 Category: Nutrition Authors: Adhithyan T Pillai Sonia Morya Ladislaus Manaku Kasankala Source Type: research
Highly pathogenic avian influenza H5N1 virus infections of dairy cattle and livestock handlers in the United States of America
Volume 15, Issue 1, December 2024 . (Source: Virulence)
Source: Virulence - April 18, 2024 Category: Virology Authors: Hinh LyDepartment of Veterinary & Biomedical Sciences, College of Veterinary Medicine, University of Minnesota, Twin Cities, MN, USA Source Type: research
Evaluation of the mechanism of Gong Ying San activity on dairy cows mastitis by network pharmacology and metabolomics analysis
CONCLUSIONS: An integrative investigation based on a bioinformatics-network topology provided new insights into the synergistic, multicomponent mechanisms of GYS's anti-inflammatory, antibacterial, and antioxidant activities. It revealed novel possibilities for developing new combination medications for reducing mastitis and its complications.PMID:38630770 | DOI:10.1371/journal.pone.0299234 (Source: Atherosclerosis)
Source: Atherosclerosis - April 17, 2024 Category: Cardiology Authors: Shuang Gao Liyun Tang Jiayi Ma Kaiming Wang Hua Yao Jinjin Tong Hua Zhang Source Type: research
Evaluation of the mechanism of Gong Ying San activity on dairy cows mastitis by network pharmacology and metabolomics analysis
CONCLUSIONS: An integrative investigation based on a bioinformatics-network topology provided new insights into the synergistic, multicomponent mechanisms of GYS's anti-inflammatory, antibacterial, and antioxidant activities. It revealed novel possibilities for developing new combination medications for reducing mastitis and its complications.PMID:38630770 | PMC:PMC11023200 | DOI:10.1371/journal.pone.0299234 (Source: Atherosclerosis)
Source: Atherosclerosis - April 17, 2024 Category: Cardiology Authors: Shuang Gao Liyun Tang Jiayi Ma Kaiming Wang Hua Yao Jinjin Tong Hua Zhang Source Type: research
Nucleic acid ‐extracted torula yeast from the paper industry as a protein feed for ruminants: A comparison with soybean meal
AbstractWe compared nucleic acid-extracted torula yeast (NTY) with soybean meal (SBM) to evaluate NTY as a potential protein feed for ruminants in a metabolic trial using four castrated male goats. NTY was replaced isonitrogenously with SBM at a 25% crude protein (CP) level on a dry matter (DM) basis. NTY has 55% CP and 74% total digestive nutrients on DM. Absorbed N was lower on the NTY diet, but since the urinary N excretion was lower on the NTY diet, no significant between-diet difference in retained N was observed. The efficiency of N utilization (retained N/absorbed N) was significantly higher on the NTY diet. The Lys...
Source: Animal Science Journal - April 17, 2024 Category: Zoology Authors: Chunyan Liu,
Sanae Asano,
Saeko Sato,
Kae Murai,
Nanami Yabe,
Hiroshi Kajikawa Tags: RESEARCH ARTICLE Source Type: research
