Relevant bibliographies by topics / Dairy propionic bacteria

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Academic literature on the topic 'Dairy propionic bacteria'

Author: Grafiati
Published: 25 May 2024

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Journal articles on the topic "Dairy propionic bacteria"

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Gagnaire, Valérie, Daniel Mollé, Terje Sorhaug, and Joëlle Léonil. "Peptidases of dairy propionic acid bacteria." Le Lait 79, no. 1 (1999): 43–57. http://dx.doi.org/10.1051/lait:199913.

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Lind, Helena, Anders Broberg, Karin Jacobsson, Hans Jonsson, and Johan Schnürer. "Glycerol Enhances the Antifungal Activity of Dairy Propionibacteria." International Journal of Microbiology 2010 (2010): 1–9. http://dx.doi.org/10.1155/2010/430873.

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Dairy propionibacteria are widely used in starter cultures for Swiss type cheese. These bacteria can ferment glucose, lactic acid, and glycerol into propionic acid, acetic acid, and carbon dioxide. This research examined the antifungal effect of dairy propionibacteria when glycerol was used as carbon source for bacterial growth. Five type strains of propionibacteria were tested against the yeastRhodotorula mucilaginosaand the moldsPenicillium communeandPenicillium roqueforti. The conversion of13C glycerol byPropionibacterium jenseniiwas followed with nuclear magnetic resonance. In a dual culture assay, the degree of inhibition of the molds was strongly enhanced by an increase in glycerol concentrations, while the yeast was less affected. In broth cultures, decreased pH in glycerol medium was probably responsible for the complete inhibition of the indicator fungi. NMR spectra of the glycerol conversion confirmed that propionic acid was the dominant metabolite. Based on the results obtained, the increased antifungal effect seen by glycerol addition to cultures of propionibacteria is due to the production of propionic acid and pH reduction of the medium.
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3

Ziarno, Małgorzata, Dorota Zaręba, Wiktoria Dryzek, Rozeta Hassaliu, and Tomasz Florowski. "Effect of the Addition of Soy Beverage and Propionic Bacteria on Selected Quality Characteristics of Cow’s Milk Yoghurt Products." Applied Sciences 12, no. 24 (December 8, 2022): 12603. http://dx.doi.org/10.3390/app122412603.

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Many diet trends have emerged over the last few years, including plant-based diets with soya as an important component, while fermented milk beverages have been an integral part of the human diet for thousands of years. However, there is little research on the potential of using propionic bacteria for dairy or plant-based food fermentation. The aim of this study was to evaluate the effects of soy beverage addition and propionic bacterium application on the quality of dairy yoghurt products. Three variants of the products—based on cow’s milk, soya beverages, and mixtures of both—were prepared and then fermented with yoghurt bacteria, propionic bacteria or a mixture thereof. It was found that it is possible to obtain functional yoghurt products based on cow’s milk, as well as milk–soya blends, using a mixture of yoghurt and propionic cultures. The resulting milk, milk–soya, and soya yoghurt products displayed pH values in the correct range and a stable bacterial population during refrigerated storage for 21 days. The refrigerated storage time and the type of culture starter used significantly determined the quality characteristics of the milk, milk–soya and soya yoghurt products, such as their firmness, adhesiveness, and water-holding capacity.
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Boyarineva, I. V., and I. S. Khamagaeva. "Nutritional and protective environmental factors for microbial consortium cultivation." Proceedings of the Voronezh State University of Engineering Technologies 84, no. 4 (March 13, 2023): 96–102. http://dx.doi.org/10.20914/2310-1202-2022-4-96-102.

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Currently, the use of highly active probiotic strains for obtaining consortia with high biochemical and technological potential is relevant and promising in the dairy industry. Such probiotic microorganisms include propionic acid bacteria and Acidophilus bacillus. The creation of a consortium based on Propionibacterium freudenreichii Sh 85 and L. acidophilus makes it possible to develop specialized food products and biologically active additives with high probiotic properties. An inoculate was obtained based on pure cultures of Propionibacterium freudenreichii Sh 85 and L. acidophilus in a ratio of 2:1, which has a high biochemical activity and can provide a high level of enzymatic processes when co-cultured on a dairy medium. The nutrient medium based on whey has been optimized for obtaining the biomass of a consortium of propionic acid bacteria and Acidophilus bacillus. The optimal temperature range for biomass growth is (30±2) °C. The article shows the results of the selection of the optimal amount of cobalt ions in the nutrient medium. For normal biomass growth, high yield of viable cells of Propionibacterium freudenreichii Sh 85 and L. acidophilus cultures and vitamin B12 biosynthesis, a dose of 0.0025 g/l cobalt chloride was selected. The resulting biomass is characterized by a high titer of viable cells of propionic acid bacteria and Acidophilus bacillus 1012 k.f.u./cm3. The accumulation of vitamin B12 is active in the biomass. Cellular biomass is applicable as a biologically active additive for direct consumption and in the dairy industry as a bacterial concentrate.
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Boiarineva, Irina, and Natalia Zambalova. "The use of probiotic cultures in the technology of protein fermented milk products." BIO Web of Conferences 103 (2024): 00082. http://dx.doi.org/10.1051/bioconf/202410300082.

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The article provides a brief justification for the need to create new fermented milk products with probiotic properties based on microbial consortia consisting of thermophilic lactic acid streptococcus, propionic acid bacteria and bifidobacteria. The biochemical activity of consortia has been studied. Data on the synthesis of vitamin B12 in various microbial consortia are presented. A high level of viable cells of propionic acid microorganisms and bifidobacteria was shown when co-cultured with thermophilic streptococcus. The results of the conducted studies have shown the possibility of using microbial consortia consisting of thermophilic lactic acid streptococcus, propionic acid bacteria and bifidobacteria for the production of protein fermented dairy bioproducts.
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Ruijschop, Rianne M. A. J., Alexandra E. M. Boelrijk, and Meike C. te Giffel. "Satiety effects of a dairy beverage fermented with propionic acid bacteria." International Dairy Journal 18, no. 9 (September 2008): 945–50. http://dx.doi.org/10.1016/j.idairyj.2008.01.004.

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7

Li, Yan, Jiaqi Wang, Jie Mei, Lingxia Huang, and Hongyun Liu. "Effects of Mulberry Branch and Leaves Silage on Microbial Community, Rumen Fermentation Characteristics, and Milk Yield in Lactating Dairy Cows." Fermentation 8, no. 2 (February 18, 2022): 86. http://dx.doi.org/10.3390/fermentation8020086.

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This study investigated the effects of mulberry branch and leaves (MBL) silage on milk yield, ruminal fermentation, and bacteria composition in dairy cows. Thirty-six mid-lactation cows were selected and randomly allocated into three groups. The control group (C) was fed on a total mixed ratio (TMR) diet, while the experimental groups were fed on TMR supplemented with 5% (L) and 10% (H) MBL silage. The experiment lasted for eight weeks, including two weeks of adaption. The results showed that Group H had an increased milk yield, milk fat content (p < 0.05), and 4% feed conversion ratio (p = 0.10). In addition, rumen propionic acid was significantly increased (p < 0.05), while acetate/propionate was significantly decreased (p < 0.05) in the high MBL silage group. The microbiome analysis showed that Bacteroides, Firmicutes, and Proteobacteria were the predominant phyla. Compared with Group C, the abundance of Bacteroides was significantly decreased (p < 0.01), while the Firmicutes and Proteobacteria were increased but not significantly different in Groups L and H. Prevotella was significantly decreased (p < 0.05) in the MBL silage groups, and Succinivibrionaceae_UCG-001 was increased in Group H. The correlation analysis showed that eight bacterial species belonging to Firmicutes were positively correlated with propionic acid. However, four bacterial species belonging to the Bacteroides group were negatively correlated with propionic acid. In conclusion, feed supplementation with about 5–10% of MBL silage could modulate the rumen microbiota and fermentation, and increase the abundance of fiber-digesting, propionic acid synthesis and milk fat-related microorganisms, thus improving milk yield in dairy cows.
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Tasturganova, Elmira, Fatima Dikhanbaeva, Alexandr Prosekov, Gulzat Zhunusova, Bagila Dzhetpisbaeva, and Ainur Matibaeva. "Research of Fatty Acid Composition of Samples of Bio-Drink Made of Camel Milk." Current Research in Nutrition and Food Science Journal 6, no. 2 (August 25, 2018): 491–99. http://dx.doi.org/10.12944/crnfsj.6.2.23.

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Adequate nutrition is the most important determinant of the human health. Taking into account this factor, development of the technology for special purpose dairy products based on camel milk using probiotic starter cultures that will have the ability to destroy toxic metabolites, produce amino acids, volatile fatty acids and synthesize vitamins is the urgent task. In connection with the objective set, we have developed 4 samples of dairy products based on camel milk, and examined fatty acid composition thereof on the basis of the Scientific Research Institute of Biotechnology FSBEI HE Kemerovo Institute of Food Science and Technology (University). In the scientific article four samples of the product based on milk are considered. The first sample of the fermented Bacterial leaven of thermophilic lactic acid lactococcus, propionic acid and acetic acid bacteria and Bacterial leaven of thermophilic lactic acid sticks АНВ. The second sample was prepared using Bacterial leaven of thermophilic lactic acid sticks АВ and Bacterial leaven of thermophilic lactic acid lactococcus, propionic acid and acetic acid bacteria. The third sample fermented Bacterial leaven of thermophilic lactic acid sticks Бн and Bacterial leaven of thermophilic lactic acid sticks АНВ. The fourth sample prepared with the addition of Bacterial leaven of thermophilic lactic acid sticks АВ and Bacterial leaven of thermophilic lactic acid sticks Бн. Using the method of chemical ionization with positive and negative ions recording on a chromatographic mass-spectrometer, we determined the content of saturated and unsaturated fatty acids in the samples studied. High content of these acids was found in samples № 1 and № 2. In samples 3 and 4, the acid content was low.
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Boyarineva, I. V., A. B. Podvolotskaya, V. D. Stepochkina, and E. O. Rochin. "Investigation of the biochemical activity of starter compositions enriched with propionic acid bacteria on various raw materials." Proceedings of the Voronezh State University of Engineering Technologies 85, no. 1 (March 13, 2023): 180–86. http://dx.doi.org/10.20914/2310-1202-2023-1-180-186.

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Currently, there is a need to develop an assortment of low-lactose or lactose-free dairy products and plant-based products due to an increase in the number of consumers with lactase deficiency, allergic to cow's milk components, cholesterol problems, etc. For the development of plant and lactose-free bioproducts, it is possible to use various starter cultures enriched with probiotics. Various starter cultures were used in the work, propionic acid bacteria were used as a probiotic. The objects were lactose-free milk and vegetable bases: rice milk, oat milk and coconut milk; the control was selected milk. A comparative analysis of the fermentation process of various compositions of starter cultures enriched with propionic acid bacteria on various raw materials was carried out. The duration of fermentation of vegetable raw materials is 8-10 hours, the acid-forming activity of combined starter cultures is quite high. The number of viable cells of lactic acid and propionic acid bacteria in the obtained bioproducts has a high value and amounts to 107-108 K.O.E. /cm3. This confirms that the nutrient medium for the cultivation of selected starter compositions is favorable, the microflora of the starter composition develops harmoniously. Lactic acid microorganisms and propionic acid bacteria make it possible to obtain fermented biological products with a variety of taste characteristics inherent in a certain type of raw material. According to the results of the research, the developed starter compositions meet the requirements for starter cultures, have valuable technological properties that allow expanding the range of plant and lactose-free biological products.
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Guo, Yansheng, Feifei Wang, Yongxia Mao, Weiyi Kong, Jiandong Wang, and Guijie Zhang. "Influence of Parturition on Rumen Bacteria and SCFAs in Holstein Cows Based on 16S rRNA Sequencing and Targeted Metabolomics." Animals 13, no. 5 (February 21, 2023): 782. http://dx.doi.org/10.3390/ani13050782.

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The rumen fluids from ten cows at Day 3~5 before calving and Day 0 after calving were collected to analyze the composition and quantity of bacterial communities and concentrations of SCFAs. The results showed that the relative abundances of unidentified Lachnospiraceae, Acetitomaculum, Methanobrevibacter, Olsenella, Syntrophococcus, Lachnospira, and Lactobacillus genera were significant increased (p < 0.05), while that of unidentified-Prevotellaceae was notably decreased after calving (p < 0.05). In addition, the concentrations of acetic acid, propionic acid, butyric acid, and caproic acid obviously decreased after calving (p < 0.01). Our findings show that parturition altered the rumen microbiota and their fermentation ability in dairy cows. This study defines a rumen bacteria and metabolic profile of SCFAs associated with parturition in dairy cows.
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Dissertations / Theses on the topic "Dairy propionic bacteria"

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Mantel, Marine. "Renforcement de la barrière épithéliale intestinale dans les maladies inflammatoires chroniques de l’intestin : une approche combinant nutrition lipidique et utilisation de bactéries propioniques probiotiques." Electronic Thesis or Diss., Nantes Université, 2023. http://www.theses.fr/2023NANU1037.

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L’intégrité de la barrière épithéliale intestinale (BEI) est un paramètre physiologique crucial. Elle est compromise dans de nombreuses pathologies à composante inflammatoire, du diabète de type I à l’autisme en passant par les maladies inflammatoires chroniques de l’intestin (MICI). Un intérêt croissant est donc porté aux composés alimentaires capables de renforcer ou de rétablir cette BEI, qui dépend de l’expression de protéines clés des jonctions serrées telles que ZO-1, dans la prévention ou le traitement de diverses pathologies. Or, nous avons récemment mis en évidence de nouveaux moyens de la renforcer. Premièrement l’expression de ZO-1, par la consommation de souches sélectionnées immunomodulatrices de la bactérie propionique laitière Propionibacterium freudenreichii (Pf). Deuxièmement l’intégrité de la BEI est également protégée localement par les produits du métabolise des acides gras polyinsaturés oméga-6 (AGPI n-6) par les cellules intestinales. Les AGPI, essentiels, sont apportés par l’alimentation (huile de bourrache ou onagre, viande lait). Les enzymes de leur métabolisme sont sous-exprimées chez les patients atteints de MICI, ce qui limite l’effet bénéfique des supplémentations em AGPI. Ainsi, l’augmentation de la biodisponibilité em AGPI n-6 reste une piste thérapeutique interessante. Par ailleurs, certaines souches de Pf sont lipolyitiques, et pourraient donc moduler la biodisponibilité et le métabolisme des AGPI n-6 in vivo. L’objectif générak de ce projet vise à recherche um effet additif voire synergique entre l’effet 1) des AGPI n-6 et 2) Pf, sur la BEI
The integrity of the intestinal epithelial barrier (IEB) is a crucial physiological parameter. It is compromised in many inflammatory conditions, from type I diabetes to autism and chronic inflammatory bowel disease (IBD). There is a growing interest in dietary compounds capable of strengthening or restoring this IEB, which relies on the expression of key tight junction proteins such as ZO-1, in the prevention or treatment of various diseases. Recently, we have identified new ways to reinforce it. Firstly, by enhancing the expression of ZO-1 through the consumption of selected immunomodulatory strains of the dairy bacterium Propionibacterium freudenreichii (Pf). Secondly, the integrity of the IEB is also locally protected by the products of the metabolism of omega-6 polyunsaturated fatty acids (n-6 PUFAs) by intestinal cells. Essential PUFAs are provided through diet (borage oil or Evening prirose oil, dairy and meat). The enzymes involved in their metabolism are underexpressed in patients with IBD, limiting the beneficial effect of PUFA supplementation. Therefore, increasing the bioavailability of n-6 PUFAs remains na interesting therapeutic avenue. Furthermore, some strains of Pf are lipolytic and could potentially modulate the bioavailability and metabolismo of n-6 PUFAs in vivo. The overall objective of this Project is to investigate a potential aditive or even synergicstic effect between 1) n-6 PUFAs and 2) Pf on IEB
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Book chapters on the topic "Dairy propionic bacteria"

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"Application of Dairy Propionic Acid Bacteria in Fermented Foods and Probiotics." In Beneficial Microbes in Fermented and Functional Foods, 570–89. CRC Press, 2014. http://dx.doi.org/10.1201/b17912-35.

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2

Veber, Anna, Dorota Zaręba, and Małgorzata Ziarno. "Functional Fermented Beverage Prepared from Germinated White Kidney Beans (Phaseolus vulgaris L.)." In Milk Substitutes - Selected Aspects. IntechOpen, 2021. http://dx.doi.org/10.5772/intechopen.95818.

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The current demand for plant-based food indicates that the food market is providing alternatives for products that are currently commercially available. This chapter discusses the possible use of germinated bean seeds as a raw material in the production of substitutes for dairy products, including fermented ones. Beans are a valuable source of easily digestible protein, carbohydrates, minerals, and various vitamins (e.g., B vitamin group). They also contain significant amounts of fiber which affects the proper functioning of the digestive system and antioxidant compounds. The fat content is low and is estimated to be around only 1–2%. However, it is mainly (about 70%) constituted by unsaturated fatty acids, including the polyunsaturated ones such as linoleic acid or linolenic acid, which are desirable in the human diet for the prevention of cardiovascular diseases or cancer. Biological processes such as germination or fermentation may improve the nutritional value of bean seeds (by increasing the content, digestibility, and bioavailability of some nutrients and by eliminating undesirable components) and deliver live cells of prohealth bacteria (lactic acid bacteria, propionic acid bacteria, or bifidobacteria).
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