401
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Vandera E, Lianou A, Kakouri A, Feng J, Koukkou AI, Samelis J. Enhanced Control of Listeria monocytogenes by Enterococcus faecium KE82, a Multiple Enterocin-Producing Strain, in Different Milk Environments. J Food Prot 2017; 80:74-85. [PMID: 28221890 DOI: 10.4315/0362-028x.jfp-16-082] [Citation(s) in RCA: 21] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/11/2022]
Abstract
Enterococcus faecium KE82, isolated from traditional Greek Graviera cheese, was identified in pure broth cultures in vitro as a multiple enterocin-producing bacterial strain possessing the structural entA, entB, and entP enterocin genes. E. faecium KE82 was further assessed for in situ antilisterial activity in raw milk (RM) and commercially thermized milk (TM; 63°C for 30 s) in the presence of the indigenous microbiota and in sterile raw milk (SRM; 121°C for 5 min) with or without the addition of two commercial starter culture (CSC) strains Streptococcus thermophilus and Lactococcus lactis . Growth of Listeria monocytogenes was completely inhibited in RM incubated at 37°C for 6 h, whereas the pathogen was significantly inactivated in RM+KE82 samples during further incubation at 18°C for 66 h. In contrast, L. monocytogenes levels increased by approximately 2 log CFU/ml in TM, but in TM+KE82 samples, pathogen growth was retarded during the first 6 h at 37°C followed by growth cessation and partial inactivation at 18°C. After 48 to 72 h, growth of L. monocytogenes in SRM+CSC samples decreased by 4 to 5 log CFU/ml compared with the SRM control, whereas additional 10-fold decreases in the pathogen were observed in SRM+CSC+KE82 samples. Reverse transcription PCR analysis of SRM+KE82 and SRM+CSC+KE82 samples confirmed that the entA and entB genes were transcribed, but entP gene transcription was not detected. All RM and SRM samples inoculated with E. faecium KE82 displayed strong in situ inhibitory activity against L. monocytogenes in well diffusion bioassays, whereas activity was weaker to undetectable in comparable or additional TM+KE82 samples; no milk sample without E. faecium KE82 had activity against L. monocytogenes . The findings of this study indicate that E. faecium KE82 is an antilisterial agent that could be used in traditional dairy foods because it concomitantly produces enterocins A and B in situ in milk.
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Affiliation(s)
- Elpiniki Vandera
- Dairy Research Institute, General Directorate of Agricultural Research, Hellenic Agricultural Organization DEMETER, Katsikas, 45221 Ioannina, Greece.,Laboratory of Biochemistry, Department of Chemistry, University of Ioannina, 45100 Ioannina, Greece
| | - Alexandra Lianou
- Dairy Research Institute, General Directorate of Agricultural Research, Hellenic Agricultural Organization DEMETER, Katsikas, 45221 Ioannina, Greece
| | - Athanasia Kakouri
- Dairy Research Institute, General Directorate of Agricultural Research, Hellenic Agricultural Organization DEMETER, Katsikas, 45221 Ioannina, Greece
| | - Jinbo Feng
- Dairy Research Institute, General Directorate of Agricultural Research, Hellenic Agricultural Organization DEMETER, Katsikas, 45221 Ioannina, Greece.,Laboratory of Biochemistry, Department of Chemistry, University of Ioannina, 45100 Ioannina, Greece
| | - Anna-Irini Koukkou
- Laboratory of Biochemistry, Department of Chemistry, University of Ioannina, 45100 Ioannina, Greece
| | - John Samelis
- Dairy Research Institute, General Directorate of Agricultural Research, Hellenic Agricultural Organization DEMETER, Katsikas, 45221 Ioannina, Greece
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402
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Impacts of Seasonal Housing and Teat Preparation on Raw Milk Microbiota: a High-Throughput Sequencing Study. Appl Environ Microbiol 2016; 83:AEM.02694-16. [PMID: 27815277 DOI: 10.1128/aem.02694-16] [Citation(s) in RCA: 85] [Impact Index Per Article: 10.6] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/26/2016] [Accepted: 11/01/2016] [Indexed: 12/22/2022] Open
Abstract
In pasture-based systems, changes in dairy herd habitat due to seasonality results in the exposure of animals to different environmental niches. These niches contain distinct microbial communities that may be transferred to raw milk, with potentially important food quality and safety implications for milk producers. It is postulated that the extent to which these microorganisms are transferred could be limited by the inclusion of a teat preparation step prior to milking. High-throughput sequencing on a variety of microbial niches on farms was used to study the patterns of microbial movement through the dairy production chain and, in the process, to investigate the impact of seasonal housing and the inclusion/exclusion of a teat preparation regime on the raw milk microbiota from the same herd over two sampling periods, i.e., indoor and outdoor. Beta diversity and network analyses showed that environmental and milk microbiotas separated depending on whether they were sourced from an indoor or outdoor environment. Within these respective habitats, similarities between the milk microbiota and that of teat swab samples and, to a lesser extent, fecal samples were apparent. Indeed, SourceTracker identified the teat surface as the most significant source of contamination, with herd feces being the next most prevalent source of contamination. In milk from cows grazing outdoors, teat prep significantly increased the numbers of total bacteria present. In summary, sequence-based microbiota analysis identified possible sources of raw milk contamination and highlighted the influence of environment and farm management practices on the raw milk microbiota. IMPORTANCE The composition of the raw milk microbiota is an important consideration from both a spoilage perspective and a food safety perspective and has implications for milk targeted for direct consumption and for downstream processing. Factors that influence contamination have been examined previously, primarily through the use of culture-based techniques. We describe here the extensive application of high-throughput DNA sequencing technologies to study the relationship between the milk production environment and the raw milk microbiota. The results show that the environment in which the herd was kept was the primary driver of the composition of the milk microbiota composition.
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403
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Dugat-Bony E, Garnier L, Denonfoux J, Ferreira S, Sarthou AS, Bonnarme P, Irlinger F. Highlighting the microbial diversity of 12 French cheese varieties. Int J Food Microbiol 2016; 238:265-273. [DOI: 10.1016/j.ijfoodmicro.2016.09.026] [Citation(s) in RCA: 54] [Impact Index Per Article: 6.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/08/2016] [Revised: 09/05/2016] [Accepted: 09/26/2016] [Indexed: 02/08/2023]
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404
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Abstract
Beyond its nutritional aspects, human milk contains several bioactive compounds, such as microbes, oligosaccharides, and other substances, which are involved in host-microbe interactions and have a key role in infant health. New techniques have increased our understanding of milk microbiota composition, but few data on the activity of bioactive compounds and their biological role in infants are available. Whereas the human milk microbiome may be influenced by specific factors - including genetics, maternal health and nutrition, mode of delivery, breastfeeding, lactation stage, and geographic location - the impact of these factors on the infant microbiome is not yet known. This article gives an overview of milk microbiota composition and activity, including factors influencing microbial composition and their potential biological relevance on infants' future health.
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405
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Lemas DJ, Yee S, Cacho N, Miller D, Cardel M, Gurka M, Janicke D, Shenkman E. Exploring the contribution of maternal antibiotics and breastfeeding to development of the infant microbiome and pediatric obesity. Semin Fetal Neonatal Med 2016; 21:406-409. [PMID: 27424917 DOI: 10.1016/j.siny.2016.04.013] [Citation(s) in RCA: 54] [Impact Index Per Article: 6.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/03/2023]
Abstract
Pediatric obesity, a significant public health concern, has been associated with adult premature mortality and the development of type 2 diabetes and cardiovascular disease. Evidence has suggested that the gut microbiota is associated with pediatric obesity. Establishment of the infant gut microbiome is dependent on a dynamic maternal-infant microbiota exchange during early life. The objective of this review is to describe maternal factors such as feeding practices and antibiotic use that may influence the infant gut microbiome and risk for obesity. The complex components in human milk have many nutritional benefits to the infant; however, the microbiome in human milk may be an important factor to help regulate the infant's weight. We discuss maternal antibiotics and the effects on breast milk as critical exposures that alter the infant's gut microbiome and influence the risk of pediatric obesity.
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Affiliation(s)
- Dominick J Lemas
- University of Florida, Department of Health Outcomes and Policy, Gainesville, FL, USA.
| | - Shanique Yee
- University of Florida, Department of Health Outcomes and Policy, Gainesville, FL, USA
| | - Nicole Cacho
- University of Florida, Department of Pediatrics, Division of Neonatology, Gainesville, FL, USA
| | - Darci Miller
- University of Florida, Department of Health Outcomes and Policy, Gainesville, FL, USA
| | - Michelle Cardel
- University of Florida, Department of Health Outcomes and Policy, Gainesville, FL, USA
| | - Matthew Gurka
- University of Florida, Department of Health Outcomes and Policy, Gainesville, FL, USA
| | - David Janicke
- University of Florida, Department of Clinical and Health Psychology, Gainesville, FL, USA
| | - Elizabeth Shenkman
- University of Florida, Department of Health Outcomes and Policy, Gainesville, FL, USA
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406
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Schön K, Schornsteiner E, Dzieciol M, Wagner M, Müller M, Schmitz-Esser S. Microbial communities in dairy processing environment floor-drains are dominated by product-associated bacteria and yeasts. Food Control 2016. [DOI: 10.1016/j.foodcont.2016.05.057] [Citation(s) in RCA: 18] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/11/2022]
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407
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Cremonesi P, Cortimiglia C, Picozzi C, Minozzi G, Malvisi M, Luini M, Castiglioni B. Development of a Droplet Digital Polymerase Chain Reaction for Rapid and Simultaneous Identification of Common Foodborne Pathogens in Soft Cheese. Front Microbiol 2016; 7:1725. [PMID: 27840628 PMCID: PMC5083709 DOI: 10.3389/fmicb.2016.01725] [Citation(s) in RCA: 30] [Impact Index Per Article: 3.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/22/2016] [Accepted: 10/14/2016] [Indexed: 01/26/2023] Open
Abstract
Dairy products can harbor various microorganisms (e.g., Campylobacter spp., Salmonella spp., Listeria monocytogenes, verocytotoxin-producing Escherichia coli) arising from animal reservoirs, and which can become important sources of foodborne illness. Therefore, early detection of food pathogens is crucial to prevent diseases. We wished to develop an accurate quantitative protocol based on a droplet digital polymerase chain reaction (ddPCR) involving eight individual TaqMan™ reactions to detect simultaneously, without selective enrichment, Listeria spp., L. monocytogenes, Salmonella spp., verocytotoxin-producing E. coli and Campylobacter spp. in cheese. ddPCR (a "third-generation PCR") provides absolute quantification of target DNAs without requirement of a standard curve, which simplifies experimentation and data comparability. The accuracy, specificity and sensitivity of the developed ddPCR system were assessed using purified DNA from 50 reference pathogenic and non-pathogenic strains from international or Italian collections and analyzing soft cheese samples artificially contaminated with serial dilutions (from 4 × 106 to 4 × 101 CFU/g) of pure cultures from the American Type Culture Collection. Finally, the performance of our ddPCR system was compared by parallel testing with quantitative PCR: it gave higher sensitivity (102 CFU/g for the Listeria spp. assay) without the necessity of a standard curve. In conclusion, this is the first ddPCR system developed for simultaneous detection of common foodborne pathogens in cheese using a single set of amplification conditions. As such, it could become a useful strategy for high-throughput screening of microorganisms to evaluate the quality and safety of food products.
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Affiliation(s)
- Paola Cremonesi
- Institute of Agricultural Biology and Biotechnology, National Research CouncilLodi, Italy
| | - Claudia Cortimiglia
- Institute of Agricultural Biology and Biotechnology, National Research CouncilLodi, Italy
| | | | | | | | - Mario Luini
- Istituto Zooprofilattico Sperimentale della Lombardia e dell'Emilia RomagnaLodi, Italy
| | - Bianca Castiglioni
- Institute of Agricultural Biology and Biotechnology, National Research CouncilLodi, Italy
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408
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Abstract
During the last years the interest in donkey milk has increased significantly mainly because of its compelling functional elements. Even if the composition and nutritional properties of donkey milk are known, its microbiota is less studied. This Research Communication aimed to provide a comprehensive characterisation of the lactic acid bacteria in raw donkey milk. RAPD-PCR assay combined with 16S rDNA sequencing analysis were used to describe the microbial diversity of several donkey farms in the North West part of Italy. The more frequently detected species were: Lactobacillus paracasei, Lactococcus lactis and Carnobacterium maltaromaticum. Less abundant genera were Leuconostoc, Enterococcus and Streptococcus. The yeast Kluyveromyces marxianus was also isolated. The bacterial and biotype distribution notably diverged among the farms. Several of the found species, not previously detected in donkey milk, could have an important probiotic activity and biotechnological potential. This study represents an important insight to the ample diversity of the microorganisms present in the highly selective ecosystem of raw donkey milk.
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409
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Lo R, Turner MS, Weeks M, Bansal N. Culture-independent bacterial community profiling of carbon dioxide treated raw milk. Int J Food Microbiol 2016; 233:81-89. [DOI: 10.1016/j.ijfoodmicro.2016.06.015] [Citation(s) in RCA: 11] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/01/2016] [Revised: 05/30/2016] [Accepted: 06/14/2016] [Indexed: 01/14/2023]
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410
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Li L, Renye JA, Feng L, Zeng Q, Tang Y, Huang L, Ren D, Yang P. Characterization of the indigenous microflora in raw and pasteurized buffalo milk during storage at refrigeration temperature by high-throughput sequencing. J Dairy Sci 2016; 99:7016-7024. [DOI: 10.3168/jds.2016-11041] [Citation(s) in RCA: 21] [Impact Index Per Article: 2.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/17/2016] [Accepted: 05/24/2016] [Indexed: 12/15/2022]
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411
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Soggiu A, Piras C, Mortera SL, Alloggio I, Urbani A, Bonizzi L, Roncada P. Unravelling the effect of clostridia spores and lysozyme on microbiota dynamics in Grana Padano cheese: A metaproteomics approach. J Proteomics 2016; 147:21-27. [DOI: 10.1016/j.jprot.2016.03.035] [Citation(s) in RCA: 28] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/30/2015] [Revised: 02/21/2016] [Accepted: 03/21/2016] [Indexed: 01/14/2023]
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412
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413
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Zucali M, Battelli G, Battini M, Bava L, Decimo M, Mattiello S, Povolo M, Brasca M. Multi-dimensional assessment and scoring system for dairy farms. ITALIAN JOURNAL OF ANIMAL SCIENCE 2016. [DOI: 10.1080/1828051x.2016.1218304] [Citation(s) in RCA: 7] [Impact Index Per Article: 0.9] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/21/2022]
Affiliation(s)
- Maddalena Zucali
- Dipartimento di Scienze Agrarie e Ambientali, University of Milano, Milano, Italy
| | - Giovanna Battelli
- Istituto di Scienze delle Produzioni Alimentari, National Research Council, Milano, Italy
| | - Monica Battini
- Dipartimento di Medicina Veterinaria, University of Milano, Milano, Italy
| | - Luciana Bava
- Dipartimento di Scienze Agrarie e Ambientali, University of Milano, Milano, Italy
| | - Marilù Decimo
- Istituto di Scienze delle Produzioni Alimentari, National Research Council, Milano, Italy
| | - Silvana Mattiello
- Dipartimento di Medicina Veterinaria, University of Milano, Milano, Italy
| | - Milena Povolo
- Centro di Ricerca per le produzioni Foraggere e Lattiero-Casearie, Council for Research in Agriculture and the Agrarian Economy Analysis, Lodi, Italy
| | - Milena Brasca
- Istituto di Scienze delle Produzioni Alimentari, National Research Council, Milano, Italy
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414
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Kable ME, Srisengfa Y, Laird M, Zaragoza J, McLeod J, Heidenreich J, Marco ML. The Core and Seasonal Microbiota of Raw Bovine Milk in Tanker Trucks and the Impact of Transfer to a Milk Processing Facility. mBio 2016; 7:e00836-16. [PMID: 27555305 PMCID: PMC4999540 DOI: 10.1128/mbio.00836-16] [Citation(s) in RCA: 86] [Impact Index Per Article: 10.8] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/09/2016] [Accepted: 07/25/2016] [Indexed: 02/01/2023] Open
Abstract
UNLABELLED Currently, the bacterial composition of raw milk in tanker trucks and the outcomes of transfer and storage of that milk at commercial processing facilities are not well understood. We set out to identify the bacteria in raw milk collected for large-scale dairy product manufacturing. Raw bovine milk samples from 899 tanker trucks arriving at two dairy processors in San Joaquin Valley of California during three seasons (spring, summer, and fall) were analyzed by community 16S rRNA gene sequencing. This analysis revealed highly diverse bacterial populations, which exhibited seasonal differences. Raw milk collected in the spring contained the most diverse bacterial communities, with the highest total cell numbers and highest proportions being those of Actinobacteria Even with this complexity, a core microbiota was present, consisting of 29 taxonomic groups and high proportions of Streptococcus and Staphylococcus and unidentified members of Clostridiales Milk samples were also collected from five large-volume silos and from 13 to 25 tankers whose contents were unloaded into each of them during 2 days in the summer. Transfer of the milk to storage silos resulted in two community types. One group of silos contained a high proportion of Streptococcus spp. and was similar in that respect to the tankers that filled them. The community found in the other group of silos was distinct and dominated by Acinetobacter Overall, despite highly diverse tanker milk community structures, distinct milk bacterial communities were selected within the processing facility environment. This knowledge can inform the development of new sanitation procedures and process controls to ensure the consistent production of safe and high-quality dairy products on a global scale. IMPORTANCE Raw milk harbors diverse bacteria that are crucial determinants of the quality and safety of fluid milk and (fermented) dairy products. These bacteria enter farm milk during transport, storage, and processing. Although pathogens are destroyed by pasteurization, not all bacteria and their associated enzymes are eliminated. Our comprehensive analyses of the bacterial composition of raw milk upon arrival and shortly after storage at major dairy processors showed that the communities of milk microbiota are highly diverse. Even with these differences, there was a core microbiota that exhibited distinct seasonal trends. Remarkably, the effects of the processing facility outweighed those of the raw milk microbiome and the microbial composition changed distinctly within some but not all silos within a short time after transfer. This knowledge can be used to inform cleaning and sanitation procedures as well as to enable predictions of the microbial communities in raw milk that result in either high-quality or defective products.
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Affiliation(s)
- Mary E Kable
- Department of Food Science and Technology, University of California Davis, Davis, California, USA
| | - Yanin Srisengfa
- Department of Food Science and Technology, University of California Davis, Davis, California, USA
| | - Miles Laird
- Department of Food Science and Technology, University of California Davis, Davis, California, USA
| | - Jose Zaragoza
- Department of Food Science and Technology, University of California Davis, Davis, California, USA
| | | | | | - Maria L Marco
- Department of Food Science and Technology, University of California Davis, Davis, California, USA
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415
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Chaves Lopez C, Serio A, Rossi C, Mazzarrino G, Marchetti S, Castellani F, Grotta L, Fiorentino FP, Paparella A, Martino G. Effect of diet supplementation with Ascophyllum nodosum on cow milk composition and microbiota. J Dairy Sci 2016; 99:6285-6297. [PMID: 27320666 DOI: 10.3168/jds.2015-10837] [Citation(s) in RCA: 15] [Impact Index Per Article: 1.9] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/30/2015] [Accepted: 04/22/2016] [Indexed: 01/25/2023]
Abstract
Iodine deficiency remains a major public health concern in many countries, including some European regions. This study aimed at understanding the effect of a supplement of marine alga Ascophyllum nodosum as a iodine fortifier in the cow diet, on the compositional and microbiological quality of milk. The results obtained in this work indicated that the dietary inclusion of A. nodosum exerted significant effects on cow milk composition. In particular, it increased iodine content and reduced the quantity of free amino acids without modifying the free fatty acid content. From a microbiological point of view, statistically significant differences were found in presumptive mesophilic lactobacilli, mesophilic lactococci, and Pseudomonas spp. counts. Based on a culture-independent method, milk obtained after dietary inclusion of A. nodosum harbored the highest number of Firmicutes (e.g., Lactococcus lactis) and the lowest number of Proteobacteria (e.g., Pseudomonas). In addition to changes in bacterial population, diet supplementation with A. nodosum changed the catabolic profiles of the milk community, according to Biolog Ecoplate (Biolog Inc., Hayward, CA) results. The results of this study suggest that the dietary inclusion of the marine alga A. nodosum led to an improvement of the iodine content in milk, and to a modification of its microbiota with a positive effect on milk hygiene and transformation.
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Affiliation(s)
- Clemencia Chaves Lopez
- Faculty of Bioscience and Technology for Food, Agriculture and Environment, University of Teramo, Mosciano S. Angelo (TE), Italy 64023.
| | - Annalisa Serio
- Faculty of Bioscience and Technology for Food, Agriculture and Environment, University of Teramo, Mosciano S. Angelo (TE), Italy 64023
| | - Chiara Rossi
- Faculty of Bioscience and Technology for Food, Agriculture and Environment, University of Teramo, Mosciano S. Angelo (TE), Italy 64023
| | - Giovanni Mazzarrino
- Faculty of Bioscience and Technology for Food, Agriculture and Environment, University of Teramo, Mosciano S. Angelo (TE), Italy 64023
| | - Sonia Marchetti
- Faculty of Bioscience and Technology for Food, Agriculture and Environment, University of Teramo, Mosciano S. Angelo (TE), Italy 64023
| | - Federica Castellani
- Faculty of Bioscience and Technology for Food, Agriculture and Environment, University of Teramo, Mosciano S. Angelo (TE), Italy 64023
| | - Lisa Grotta
- Faculty of Bioscience and Technology for Food, Agriculture and Environment, University of Teramo, Mosciano S. Angelo (TE), Italy 64023
| | - Francesco Paolo Fiorentino
- Faculty of Bioscience and Technology for Food, Agriculture and Environment, University of Teramo, Mosciano S. Angelo (TE), Italy 64023
| | - Antonello Paparella
- Faculty of Bioscience and Technology for Food, Agriculture and Environment, University of Teramo, Mosciano S. Angelo (TE), Italy 64023
| | - Giuseppe Martino
- Faculty of Bioscience and Technology for Food, Agriculture and Environment, University of Teramo, Mosciano S. Angelo (TE), Italy 64023
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416
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Antimicrobial activity of nanoliposomes co-encapsulating nisin and garlic extract against Gram-positive and Gram-negative bacteria in milk. INNOV FOOD SCI EMERG 2016. [DOI: 10.1016/j.ifset.2016.07.017] [Citation(s) in RCA: 100] [Impact Index Per Article: 12.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/22/2022]
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417
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Prospects for improved control of dairy-relevant sporeformers using -omics technologies. Curr Opin Food Sci 2016. [DOI: 10.1016/j.cofs.2016.08.005] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/06/2023]
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418
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Polymorphism of the phosphoserine phosphatase gene in Streptococcus thermophilus and its potential use for typing and monitoring of population diversity. Int J Food Microbiol 2016; 236:138-47. [PMID: 27497152 DOI: 10.1016/j.ijfoodmicro.2016.07.031] [Citation(s) in RCA: 10] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/07/2016] [Revised: 07/07/2016] [Accepted: 07/26/2016] [Indexed: 02/05/2023]
Abstract
The phosphoserine phosphatase gene (serB) of Streptococcus thermophilus is the most polymorphic gene among those used in Multilocus Sequence Typing schemes for this species and has been used for both genotyping of isolates and for evaluation of population diversity. However, the information on the potential of this gene as a marker for diversity in S. thermophilus species is still fragmentary. In this study, we evaluated serB nucleotide polymorphism and its potential impact on protein structure using data from traditional sequencing. In addition we evaluated the ability of serB targeted high-throughput sequencing in studying the diversity of S. thermophilus populations in cheese and starter cultures. Data based on traditional cultivation based techniques and sequencing provided evidence that the distribution of serB alleles varies significantly in some environments (commercial starter cultures, traditional starter cultures, cheese). Mutations had relatively little impact on predicted protein structure and were not found in domains that are predicted to be important for its functionality. Cultivation independent, serB targeted high-throughput sequencing provided evidence for significantly different alleles distribution in different cheese types and detected fluctuations in alleles abundance in a mixed strain starter reproduced by backslopping. Notwithstanding some shortcomings of this method that are discussed here, the cultivation independent approach appears to be more sensitive than cultivation based approaches based on isolation and traditional sequencing.
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419
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Biscola V, Tulini F, Choiset Y, Rabesona H, Ivanova I, Chobert JM, Todorov S, Haertlé T, Franco B. Proteolytic activity of Enterococcus faecalis VB63F for reduction of allergenicity of bovine milk proteins. J Dairy Sci 2016; 99:5144-5154. [DOI: 10.3168/jds.2016-11036] [Citation(s) in RCA: 14] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/16/2016] [Accepted: 03/22/2016] [Indexed: 12/16/2022]
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420
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Microbiota of an Italian Grana-Like Cheese during Manufacture and Ripening, Unraveled by 16S rRNA-Based Approaches. Appl Environ Microbiol 2016; 82:3988-3995. [PMID: 27107125 DOI: 10.1128/aem.00999-16] [Citation(s) in RCA: 72] [Impact Index Per Article: 9.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/30/2016] [Accepted: 04/19/2016] [Indexed: 02/07/2023] Open
Abstract
UNLABELLED The microbial ecology of cheese involves a rich and complex interaction between starter lactic acid bacteria and nonstarter lactic acid bacteria (NSLAB), mainly originating from raw milk and/or from the environment, that can contribute to the final characteristics of cheese. The aim of the present research was the exploration of the active microbiota by RNA-based approaches during the manufacturing and ripening of a Grana-like cheese. Reverse transcriptase PCR (RT-PCR)-denaturing gradient gel electrophoresis (DGGE) and RNA-based high-throughput sequencing were applied to profile microbial populations, while the enumeration of active bacteria was carried out by using quantitative PCR (qPCR). Three different cheese productions (named D, E, and F) collected in the same month from the same dairy plant were analyzed. The application of the qPCR protocol revealed the presence of 7 log CFU/ml of bacterial load in raw milk, while, during ripening, active bacterial populations ranged from <4 to 8 log CFU/ml. The natural whey starters used in the three productions showed the same microbiota composition, characterized by the presence of Lactobacillus helveticus and Lactobacillus delbrueckii Nevertheless, beta-diversity analysis of the 16S rRNA sequencing data and RT-PCR-DGGE showed a clear clustering of the samples according to the three productions, probably driven by the different milks used. Milk samples were found to be characterized by the presence of several contaminants, such as Propionibacterium acnes, Acidovorax, Acinetobacter, Pseudomonas, and NSLAB. The core genera of the starter tended to limit the development of the spoilage bacteria only in two of the three batches. This study underlines the influence of different factors that can affect the final microbiota composition of the artisanal cheese. IMPORTANCE This study highlights the importance of the quality of the raw milk in the production of a hard cheese. Independent from the use of a starter culture, raw milk with low microbiological quality can negatively affect the populations of lactic acid bacteria and, as a consequence, impact the quality of the final product due to metabolic processes associated with spoilage bacteria.
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421
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Trmčić A, Chauhan K, Kent DJ, Ralyea RD, Martin NH, Boor KJ, Wiedmann M. Coliform detection in cheese is associated with specific cheese characteristics, but no association was found with pathogen detection. J Dairy Sci 2016; 99:6105-6120. [PMID: 27289158 DOI: 10.3168/jds.2016-11112] [Citation(s) in RCA: 36] [Impact Index Per Article: 4.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/29/2016] [Accepted: 05/02/2016] [Indexed: 11/19/2022]
Abstract
Coliform detection in finished products, including cheese, has traditionally been used to indicate whether a given product has been manufactured under unsanitary conditions. As our understanding of the diversity of coliforms has improved, it is necessary to assess whether coliforms are a good indicator organism and whether coliform detection in cheese is associated with the presence of pathogens. The objective of this study was (1) to evaluate cheese available on the market for presence of coliforms and key pathogens, and (2) to characterize the coliforms present to assess their likely sources and public health relevance. A total of 273 cheese samples were tested for presence of coliforms and for Salmonella, Staphylococcus aureus, Shiga toxin-producing Escherichia coli, Listeria monocytogenes, and other Listeria species. Among all tested cheese samples, 27% (75/273) tested positive for coliforms in concentrations >10cfu/g. Pasteurization, pH, water activity, milk type, and rind type were factors significantly associated with detection of coliforms in cheese; for example, a higher coliform prevalence was detected in raw milk cheeses (42% with >10cfu/g) compared with pasteurized milk cheese (21%). For cheese samples contaminated with coliforms, only water activity was significantly associated with coliform concentration. Coliforms isolated from cheese samples were classified into 13 different genera, including the environmental coliform genera Hafnia, Raoultella, and Serratia, which represent the 3 genera most frequently isolated across all cheeses. Escherichia, Hafnia, and Enterobacter were significantly more common among raw milk cheeses. Based on sequencing of the housekeeping gene clpX, most Escherichia isolates were confirmed as members of fecal commensal clades of E. coli. All cheese samples tested negative for Salmonella, Staph. aureus, and Shiga toxin-producing E. coli. Listeria spp. were found in 12 cheese samples, including 5 samples positive for L. monocytogenes. Although no association was found between coliform and Listeria spp. detection, Listeria spp. were significantly more likely to be detected in cheese with the washed type of rind. Our data provide information on specific risk factors for pathogen detection in cheese, which will facilitate development of risk-based strategies to control microbial food safety hazards in cheese, and suggest that generic coliform testing cannot be used to assess the safety of natural cheese.
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Affiliation(s)
- A Trmčić
- Milk Quality Improvement Program, Department of Food Science, Cornell University, Ithaca, NY 14850
| | - K Chauhan
- Milk Quality Improvement Program, Department of Food Science, Cornell University, Ithaca, NY 14850
| | - D J Kent
- Milk Quality Improvement Program, Department of Food Science, Cornell University, Ithaca, NY 14850
| | - R D Ralyea
- Milk Quality Improvement Program, Department of Food Science, Cornell University, Ithaca, NY 14850
| | - N H Martin
- Milk Quality Improvement Program, Department of Food Science, Cornell University, Ithaca, NY 14850
| | - K J Boor
- Milk Quality Improvement Program, Department of Food Science, Cornell University, Ithaca, NY 14850
| | - M Wiedmann
- Milk Quality Improvement Program, Department of Food Science, Cornell University, Ithaca, NY 14850.
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422
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Cardinali F, Taccari M, Milanović V, Osimani A, Polverigiani S, Garofalo C, Foligni R, Mozzon M, Zitti S, Raffaelli N, Clementi F, Aquilanti L. Yeast and mould dynamics in Caciofiore della Sibilla cheese coagulated with an aqueous extract ofCarlina acanthifoliaAll. Yeast 2016; 33:403-14. [DOI: 10.1002/yea.3168] [Citation(s) in RCA: 24] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/22/2015] [Accepted: 04/23/2016] [Indexed: 12/17/2022] Open
Affiliation(s)
- Federica Cardinali
- Dipartimento di Scienze Agrarie, Alimentari ed Ambientali (D3A); Università Politecnica delle Marche; Ancona Italy
| | - Manuela Taccari
- Dipartimento di Scienze Agrarie, Alimentari ed Ambientali (D3A); Università Politecnica delle Marche; Ancona Italy
| | - Vesna Milanović
- Dipartimento di Scienze Agrarie, Alimentari ed Ambientali (D3A); Università Politecnica delle Marche; Ancona Italy
| | - Andrea Osimani
- Dipartimento di Scienze Agrarie, Alimentari ed Ambientali (D3A); Università Politecnica delle Marche; Ancona Italy
| | - Serena Polverigiani
- Dipartimento di Scienze Agrarie, Alimentari ed Ambientali (D3A); Università Politecnica delle Marche; Ancona Italy
| | - Cristiana Garofalo
- Dipartimento di Scienze Agrarie, Alimentari ed Ambientali (D3A); Università Politecnica delle Marche; Ancona Italy
| | - Roberta Foligni
- Dipartimento di Scienze Agrarie, Alimentari ed Ambientali (D3A); Università Politecnica delle Marche; Ancona Italy
| | - Massimo Mozzon
- Dipartimento di Scienze Agrarie, Alimentari ed Ambientali (D3A); Università Politecnica delle Marche; Ancona Italy
| | - Silvia Zitti
- Dipartimento di Scienze Agrarie, Alimentari ed Ambientali (D3A); Università Politecnica delle Marche; Ancona Italy
| | - Nadia Raffaelli
- Dipartimento di Scienze Agrarie, Alimentari ed Ambientali (D3A); Università Politecnica delle Marche; Ancona Italy
| | - Francesca Clementi
- Dipartimento di Scienze Agrarie, Alimentari ed Ambientali (D3A); Università Politecnica delle Marche; Ancona Italy
| | - Lucia Aquilanti
- Dipartimento di Scienze Agrarie, Alimentari ed Ambientali (D3A); Università Politecnica delle Marche; Ancona Italy
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423
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Biodiversity of culturable psychrotrophic microbiota in raw milk attributable to refrigeration conditions, seasonality and their spoilage potential. Int Dairy J 2016. [DOI: 10.1016/j.idairyj.2016.02.042] [Citation(s) in RCA: 80] [Impact Index Per Article: 10.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/18/2022]
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424
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425
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Offerdahl DK, Clancy NG, Bloom ME. Stability of a Tick-Borne Flavivirus in Milk. Front Bioeng Biotechnol 2016; 4:40. [PMID: 27243000 PMCID: PMC4862983 DOI: 10.3389/fbioe.2016.00040] [Citation(s) in RCA: 28] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/23/2016] [Accepted: 04/25/2016] [Indexed: 12/30/2022] Open
Abstract
The tick-borne flaviviruses (TBFV) occur worldwide and the tick-borne encephalitis virus (TBEV) members of the group often cause severe, debilitating neurological disease in humans. Although the primary route of infection is through the bite of an infected tick, alimentary infection through the consumption of TBEV-contaminated dairy products is also well-documented and is responsible for some disease in endemic areas. Experimental infection of goats, cattle, and sheep with TBEV shows that the virus can be excreted in the milk of infected animals. Additionally, the virus remains infectious after exposure to low pH levels, similar to those found in the stomach. To evaluate the survival of virus in milk, we studied the stability of the BSL-2 TBFV, Langat virus, in unpasteurized goat milk over time and after different thermal treatments. Virus was stable in milk maintained under refrigeration conditions; however, there was a marked reduction in virus titer after incubation at room temperature. High temperature, short time pasteurization protocols completely inactivated the virus. Interestingly, simulation of a typical thermal regime utilized for cheese did not completely inactivate the virus in milk. These findings stress the importance of proper milk handling and pasteurization processes in areas endemic for TBEV.
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Affiliation(s)
- Danielle K. Offerdahl
- Laboratory of Virology, Rocky Mountain Laboratories, National Institute of Allergy and Infectious Diseases (NIAID), National Institutes of Health (NIH), Hamilton, MT, USA
| | - Niall G. Clancy
- Laboratory of Virology, Rocky Mountain Laboratories, National Institute of Allergy and Infectious Diseases (NIAID), National Institutes of Health (NIH), Hamilton, MT, USA
| | - Marshall E. Bloom
- Laboratory of Virology, Rocky Mountain Laboratories, National Institute of Allergy and Infectious Diseases (NIAID), National Institutes of Health (NIH), Hamilton, MT, USA
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426
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Glück C, Rentschler E, Krewinkel M, Merz M, von Neubeck M, Wenning M, Scherer S, Stoeckel M, Hinrichs J, Stressler T, Fischer L. Thermostability of peptidases secreted by microorganisms associated with raw milk. Int Dairy J 2016. [DOI: 10.1016/j.idairyj.2016.01.025] [Citation(s) in RCA: 15] [Impact Index Per Article: 1.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/20/2022]
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427
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Hernández-Saldaña OF, Valencia-Posadas M, de la Fuente-Salcido NM, Bideshi DK, Barboza-Corona JE. Bacteriocinogenic Bacteria Isolated from Raw Goat Milk and Goat Cheese Produced in the Center of México. Indian J Microbiol 2016; 56:301-8. [PMID: 27407294 DOI: 10.1007/s12088-016-0587-3] [Citation(s) in RCA: 14] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/07/2016] [Accepted: 04/19/2016] [Indexed: 01/25/2023] Open
Abstract
Currently, there are few reports on the isolation of microorganisms from goat milk and goat cheese that have antibacterial activity. In particular, there are no reports on the isolation of microorganisms with antibacterial activity from these products in central Mexico. Our objective was to isolate bacteria, from goat products, that synthesized antimicrobial peptides with activity against a variety of clinically significant bacteria. We isolated and identified Lactobacillus rhamnosus, L. plantarum, L. pentosus, L. helveticus and Enterococcus faecium from goat cheese, and Aquabacterium fontiphilum, Methylibium petroleiphilum, Piscinobacter aquaticus and Staphylococcus xylosus from goat milk. These bacteria isolated from goat cheese were able to inhibit Staphylococcus aureus, Bacillus cereus, Escherichia coli, Listeria monocytogenes, L. inoccua, Pseudomona aeruginosa, Shigella flexneri, Serratia marcescens, Enterobacter cloacae and Klebsiella pneumoniae. In addition, bacteria from goat milk showed inhibitory activity against B. cereus, L. lactis, E. coli, S. flexneri, E. cloacae and K. pneumonia; S. aureus, L. innocua, S. agalactiae and S. marcescens. The bacteriocins produced by these isolates were shown to be acid stable (pH 2-6) and thermotolerant (up to 100 °C), but were susceptible to proteinases. When screened by PCR for the presence of nisin, pediocin and enterocin A genes, none was found in isolates recovered from goat milk, and only the enterocin A gene was found in isolates from goat cheese.
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Affiliation(s)
- Oscar F Hernández-Saldaña
- División de Ciencias de la Vida, Universidad de Guanajuato, Campus Irapuato-Salamanca (CIS), Ex-Hacienda El Copal km. 9, carretera Irapuato-Silao; A.P. 311, C.P. 36500 Irapuato, Guanajuato Mexico ; Graduate Program in Biosciences, Life Science Division, Universidad de Guanajuato, Ex-Hacienda El Copal km. 9, carretera Irapuato-Silao; A.P. 311, C.P. 36500 Irapuato, Guanajuato Mexico
| | - Mauricio Valencia-Posadas
- División de Ciencias de la Vida, Universidad de Guanajuato, Campus Irapuato-Salamanca (CIS), Ex-Hacienda El Copal km. 9, carretera Irapuato-Silao; A.P. 311, C.P. 36500 Irapuato, Guanajuato Mexico ; Departamento de Agronomía, Universidad de Guanajuato CIS, Ex-Hacienda El Copal km. 9, carretera Irapuato-Silao; A.P. 311, C.P. 36500 Irapuato, Guanajuato Mexico ; Graduate Program in Biosciences, Life Science Division, Universidad de Guanajuato, Ex-Hacienda El Copal km. 9, carretera Irapuato-Silao; A.P. 311, C.P. 36500 Irapuato, Guanajuato Mexico
| | - Norma M de la Fuente-Salcido
- Escuela de Ciencias Biológicas, Universidad Autónoma de Coahuila, Boulevard Torreón-Matamoros Km. 7.5, Ciudad Universitaria Campus Torreón, C.P. 27104 Torreón, Coahuila Mexico
| | - Dennis K Bideshi
- Department of Natural and Mathematical Sciences, California Baptist University, 8432 Magnolia Avenue, Riverside, CA 92504 USA ; Department of Entomology, University of California, Riverside, Riverside, CA 92521 USA
| | - José E Barboza-Corona
- División de Ciencias de la Vida, Universidad de Guanajuato, Campus Irapuato-Salamanca (CIS), Ex-Hacienda El Copal km. 9, carretera Irapuato-Silao; A.P. 311, C.P. 36500 Irapuato, Guanajuato Mexico ; Departamento de Alimentos, Universidad de Guanajuato CIS, Ex-Hacienda El Copal km. 9, carretera Irapuato-Silao; A.P. 311, C.P. 36500 Irapuato, Guanajuato Mexico ; Graduate Program in Biosciences, Life Science Division, Universidad de Guanajuato, Ex-Hacienda El Copal km. 9, carretera Irapuato-Silao; A.P. 311, C.P. 36500 Irapuato, Guanajuato Mexico
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428
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De Pasquale I, Di Cagno R, Buchin S, De Angelis M, Gobbetti M. Spatial Distribution of the Metabolically Active Microbiota within Italian PDO Ewes' Milk Cheeses. PLoS One 2016; 11:e0153213. [PMID: 27073835 PMCID: PMC4830609 DOI: 10.1371/journal.pone.0153213] [Citation(s) in RCA: 41] [Impact Index Per Article: 5.1] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/03/2015] [Accepted: 03/25/2016] [Indexed: 11/19/2022] Open
Abstract
Italian PDO (Protected Designation of Origin) Fiore Sardo (FS), Pecorino Siciliano (PS) and Pecorino Toscano (PT) ewes' milk cheeses were chosen as hard cheese model systems to investigate the spatial distribution of the metabolically active microbiota and the related effects on proteolysis and synthesis of volatile components (VOC). Cheese slices were divided in nine sub-blocks, each one separately subjected to analysis and compared to whole cheese slice (control). Gradients for moisture, and concentrations of salt, fat and protein distinguished sub-blocks, while the cell density of the main microbial groups did not differ. Secondary proteolysis differed between sub-blocks of each cheese, especially when the number and area of hydrophilic and hydrophobic peptide peaks were assessed. The concentration of free amino acids (FAA) agreed with these data. As determined through Purge and Trap (PT) coupled with Gas Chromatography-Mass Spectrometry (PT-GC/MS), and regardless of the cheese variety, the profile with the lowest level of VOC was restricted to the region identified by the letter E defined as core. As shown through pyrosequencing of the 16S rRNA targeting RNA, the spatial distribution of the metabolically active microbiota agreed with the VOC distribution. Differences were highlighted between core and the rest of the cheese. Top and bottom under rind sub-blocks of all three cheeses harbored the widest biodiversity. The cheese sub-block analysis revealed the presence of a microbiota statistically correlated with secondary proteolysis events and/or synthesis of VOC.
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Affiliation(s)
- Ilaria De Pasquale
- Department of Soil, Plant and Food Science, University of Bari Aldo Moro, Bari, Italy
| | - Raffaella Di Cagno
- Department of Soil, Plant and Food Science, University of Bari Aldo Moro, Bari, Italy
- * E-mail:
| | - Solange Buchin
- INRA, UR 342, Technologie et Analyses Laitières, Poligny, France
| | - Maria De Angelis
- Department of Soil, Plant and Food Science, University of Bari Aldo Moro, Bari, Italy
| | - Marco Gobbetti
- Department of Soil, Plant and Food Science, University of Bari Aldo Moro, Bari, Italy
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429
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Dzieciol M, Schornsteiner E, Muhterem-Uyar M, Stessl B, Wagner M, Schmitz-Esser S. Bacterial diversity of floor drain biofilms and drain waters in a Listeria monocytogenes contaminated food processing environment. Int J Food Microbiol 2016; 223:33-40. [PMID: 26881738 DOI: 10.1016/j.ijfoodmicro.2016.02.004] [Citation(s) in RCA: 60] [Impact Index Per Article: 7.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/17/2015] [Revised: 02/03/2016] [Accepted: 02/05/2016] [Indexed: 02/01/2023]
Abstract
Sanitation protocols are applied on a daily basis in food processing facilities to prevent the risk of cross-contamination with spoilage organisms. Floor drain water serves along with product-associated samples (slicer dust, brine or cheese smear) as an important hygiene indicator in monitoring Listeria monocytogenes in food processing facilities. Microbial communities of floor drains are representative for each processing area and are influenced to a large degree by food residues, liquid effluents and washing water. The microbial communities of drain water are steadily changing, whereas drain biofilms provide more stable niches. Bacterial communities of four floor drains were characterized using 16S rRNA gene pyrosequencing to better understand the composition and exchange of drain water and drain biofilm communities. Furthermore, the L. monocytogenes contamination status of each floor drain was determined by applying cultivation-independent real-time PCR quantification and cultivation-dependent detection according to ISO11290-1. Pyrosequencing of 16S rRNA genes of drain water and drain biofilm bacterial communities yielded 50,611 reads, which were clustered into 641 operational taxonomic units (OTUs), affiliated to 16 phyla dominated by Proteobacteria, Firmicutes and Bacteroidetes. The most abundant OTUs represented either product- (Lactococcus lactis) or fermentation- and food spoilage-associated phylotypes (Pseudomonas mucidolens, Pseudomonas fragi, Leuconostoc citreum, and Acetobacter tropicalis). The microbial communities in DW and DB samples were distinct in each sample type and throughout the whole processing plant, indicating the presence of indigenous specific microbial communities in each processing compartment. The microbiota of drain biofilms was largely different from the microbiota of the drain water. A sampling approach based on drain water alone may thus only provide reliable information on planktonic bacterial cells but might not allow conclusions on the bacterial composition of the microbiota in biofilms.
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Affiliation(s)
- Monika Dzieciol
- Institute for Milk Hygiene, Department for Farm Animals and Veterinary Public Health, University of Veterinary Medicine, 1210 Vienna, Austria
| | - Elisa Schornsteiner
- Institute for Milk Hygiene, Department for Farm Animals and Veterinary Public Health, University of Veterinary Medicine, 1210 Vienna, Austria
| | - Meryem Muhterem-Uyar
- Institute for Milk Hygiene, Department for Farm Animals and Veterinary Public Health, University of Veterinary Medicine, 1210 Vienna, Austria
| | - Beatrix Stessl
- Institute for Milk Hygiene, Department for Farm Animals and Veterinary Public Health, University of Veterinary Medicine, 1210 Vienna, Austria
| | - Martin Wagner
- Institute for Milk Hygiene, Department for Farm Animals and Veterinary Public Health, University of Veterinary Medicine, 1210 Vienna, Austria
| | - Stephan Schmitz-Esser
- Institute for Milk Hygiene, Department for Farm Animals and Veterinary Public Health, University of Veterinary Medicine, 1210 Vienna, Austria.
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430
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Ciolacu L, Stessl B, Bolocan AS, Oniciuc EA, Wagner M, Rychli K, Nicolau AI. Tracking Foodborne Pathogenic Bacteria in Raw and Ready-to-Eat Food Illegally Sold at the Eastern EU Border. Foodborne Pathog Dis 2016; 13:148-55. [PMID: 26741503 DOI: 10.1089/fpd.2015.2057] [Citation(s) in RCA: 10] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/12/2023] Open
Abstract
Food illegally brought into the European Union, mainly in the personal luggage of travelers, represents a potential threat to consumers' health. The aim of this study was to investigate the presence of five pathogens in food brought into the European Union by Moldavian citizens as personal goods and illegally sold in Romania in the vicinity of the border. The occurrence of Staphylococcus aureus and Listeria monocytogenes was 7.5% and 8%, while Campylobacter spp., Escherichia coli O157:H7, and Salmonella spp. were absent in all samples. L. monocytogenes sequence type 2, 9, 121, and 155, highly prevalent among foodstuffs worldwide, was also present among isolates from ready-to-eat food illegally sold in Romania, even at the same date of sampling, indicating cross-contamination during food handling. S. aureus spa types t449, t304, and t524 were most often isolated from raw-milk cheeses contaminated with 10(3)-10(5) colony-forming units per gram, evidencing a contamination at herd level or unhygienic conditions during processing. S. aureus t011 and t3625, both included in the livestock-associated CC398, were isolated from pork lard and poultry meat. This study shows that cross-border trade from nonmember states represents a neglected route of transmission of foodborne pathogens into the European Union that could lead to sporadic or family-associated cases of disease.
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Affiliation(s)
- Luminita Ciolacu
- 1 Faculty of Food Science and Engineering, Dunarea de Jos University of Galati , Galati, Romania .,2 Institute for Milk Hygiene, University of Veterinary Medicine Vienna , Vienna, Austria
| | - Beatrix Stessl
- 2 Institute for Milk Hygiene, University of Veterinary Medicine Vienna , Vienna, Austria
| | - Andrei Sorin Bolocan
- 1 Faculty of Food Science and Engineering, Dunarea de Jos University of Galati , Galati, Romania
| | - Elena Alexandra Oniciuc
- 1 Faculty of Food Science and Engineering, Dunarea de Jos University of Galati , Galati, Romania
| | - Martin Wagner
- 2 Institute for Milk Hygiene, University of Veterinary Medicine Vienna , Vienna, Austria
| | - Kathrin Rychli
- 2 Institute for Milk Hygiene, University of Veterinary Medicine Vienna , Vienna, Austria
| | - Anca Ioana Nicolau
- 1 Faculty of Food Science and Engineering, Dunarea de Jos University of Galati , Galati, Romania
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431
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Gschwendtner S, Alatossava T, Kublik S, Fuka MM, Schloter M, Munsch-Alatossava P. N2 Gas Flushing Alleviates the Loss of Bacterial Diversity and Inhibits Psychrotrophic Pseudomonas during the Cold Storage of Bovine Raw Milk. PLoS One 2016; 11:e0146015. [PMID: 26730711 PMCID: PMC4701220 DOI: 10.1371/journal.pone.0146015] [Citation(s) in RCA: 22] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/10/2015] [Accepted: 12/12/2015] [Indexed: 01/28/2023] Open
Abstract
The quality and safety of raw milk still remains a worldwide challenge. Culture-dependent methods indicated that the continuous N2 gas-flushing of raw milk reduced the bacterial growth during cold storage by up to four orders of magnitude, compared to cold storage alone. This study investigated the influence of N2 gas-flushing on bacterial diversity in bovine raw-milk samples, that were either cold stored at 6°C or additionally flushed with pure N2 for up to one week. Next-generation sequencing (NGS) of the V1-V2 hypervariable regions of 16S rRNA genes, derived from amplified cDNA, which was obtained from RNA directly isolated from raw-milk samples, was performed. The reads, which were clustered into 2448 operational taxonomic units (OTUs), were phylogenetically classified. Our data revealed a drastic reduction in the diversity of OTUs in raw milk during cold storage at 6°C at 97% similarity level; but, the N2-flushing treatment alleviated this reduction and substantially limited the loss of bacterial diversity during the same cold-storage period. Compared to cold-stored milk, the initial raw-milk samples contained less Proteobacteria (mainly Pseudomonadaceae, Moraxellaceae and Enterobacteriaceae) but more Firmicutes (mainly Ruminococcaceaea, Lachnospiraceae and Oscillospiraceaea) and Bacteroidetes (mainly Bacteroidales). Significant differences between cold-stored and additionally N2-flushed milk were mainly related to higher levels of Pseudomononadaceae (including the genera Pseudomonas and Acinetobacter) in cold-stored milk samples; furthermore, rare taxa were better preserved by the N2 gas flushing compared to the cold storage alone. No major changes in bacterial composition with time were found regarding the distribution of the major 9 OTUs, that dominated the Pseudomonas genus in N2-flushed or non-flushed milk samples, other than an intriguing predominance of bacteria related to P. veronii. Overall, this study established that neither bacteria causing milk spoilage nor any well-known human pathogen or anaerobe benefited from the N2 gas flushing even though the N2-flushed and non-flushed cold-stored milk differed in bacterial counts by up to 104-fold.
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Affiliation(s)
- Silvia Gschwendtner
- Research Unit for Environmental Genomics, Helmholtz Zentrum München, Neuherberg, Germany
| | - Tapani Alatossava
- Department of Food and Environmental Sciences, University of Helsinki, Helsinki, Finland
| | - Susanne Kublik
- Research Unit for Environmental Genomics, Helmholtz Zentrum München, Neuherberg, Germany
| | - Mirna Mrkonjić Fuka
- Department of Microbiology, Faculty of Agriculture, University of Zagreb, Zagreb, Croatia
| | - Michael Schloter
- Research Unit for Environmental Genomics, Helmholtz Zentrum München, Neuherberg, Germany
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432
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Addis MF, Tanca A, Uzzau S, Oikonomou G, Bicalho RC, Moroni P. The bovine milk microbiota: insights and perspectives from -omics studies. MOLECULAR BIOSYSTEMS 2016; 12:2359-72. [DOI: 10.1039/c6mb00217j] [Citation(s) in RCA: 134] [Impact Index Per Article: 16.8] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/20/2022]
Abstract
Recent findings and future perspectives of -omics studies on the bovine milk microbiota, focusing on its impact on animal health.
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Affiliation(s)
- M. F. Addis
- Porto Conte Ricerche
- SP 55 Porto Conte/Capo Caccia
- 07041 Alghero
- Italy
| | - A. Tanca
- Porto Conte Ricerche
- SP 55 Porto Conte/Capo Caccia
- 07041 Alghero
- Italy
| | - S. Uzzau
- Porto Conte Ricerche
- SP 55 Porto Conte/Capo Caccia
- 07041 Alghero
- Italy
- Università degli Studi di Sassari
| | - G. Oikonomou
- Epidemiology and Population Health
- Institute of Infection and Global Health
- University of Liverpool
- Liverpool
- UK
| | - R. C. Bicalho
- Cornell University
- Department of Population Medicine and Diagnostic Sciences
- College of Veterinary Medicine
- Ithaca
- USA
| | - P. Moroni
- Cornell University
- Department of Population Medicine and Diagnostic Sciences
- College of Veterinary Medicine
- Ithaca
- USA
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433
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Parente E, Guidone A, Matera A, De Filippis F, Mauriello G, Ricciardi A. Microbial community dynamics in thermophilic undefined milk starter cultures. Int J Food Microbiol 2016; 217:59-67. [DOI: 10.1016/j.ijfoodmicro.2015.10.014] [Citation(s) in RCA: 21] [Impact Index Per Article: 2.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/18/2015] [Revised: 09/28/2015] [Accepted: 10/13/2015] [Indexed: 02/08/2023]
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434
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Ding T, Yu YY, Hwang CA, Dong QL, Chen SG, Ye XQ, Liu DH. Modeling the Effect of Water Activity, pH, and Temperature on the Probability of Enterotoxin A Production by Staphylococcus aureus. J Food Prot 2016; 79:148-52. [PMID: 26735042 DOI: 10.4315/0362-028x.jfp-15-161] [Citation(s) in RCA: 8] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/11/2022]
Abstract
The objectives of this study were to develop a probability model of Staphylococcus aureus enterotoxin A (SEA) production as affected by water activity (a(w)), pH, and temperature in broth and assess its applicability for milk. The probability of SEA production was assessed in tryptic soy broth using 24 combinations of a(w) (0.86 to 0.99), pH (5.0 to 7.0), and storage temperature (10 to 30°C). The observed probabilities were fitted with a logistic regression to develop a probability model. The model had a concordant value of 97.5% and concordant index of 0.98, indicating that the model satisfactorily describes the probability of SEA production. The model showed that a(w), pH, and temperature were significant factors affecting the probability of toxin production. The model predictions were in good agreement with the observed values obtained from milk. The model may help manufacturers in selecting product pH and a(w) and storage temperatures to prevent SEA production.
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Affiliation(s)
- Tian Ding
- Department of Food Science and Nutrition, Zhejiang Key Laboratory for Agro-Food Processing, Zhejiang University, Hangzhou, Zhejiang 310058, People's Republic of China; Synergetic Innovation Center of Food Safety and Nutrition, Northeast Agricultural University, Harbin 150030, People's Republic of China.
| | - Yan-Yan Yu
- Department of Food Science and Nutrition, Zhejiang Key Laboratory for Agro-Food Processing, Zhejiang University, Hangzhou, Zhejiang 310058, People's Republic of China
| | - Cheng-An Hwang
- U.S. Department of Agriculture, Agricultural Research Service, Residue Chemistry and Predictive Microbiology Research Unit, Eastern Regional Research Center, 600 East Mermaid Lane, Wyndmoor, Pennsylvania 19038, USA
| | - Qing-Li Dong
- Institute of Food Science and Engineering, University of Shanghai for Science and Technology, 516 Jungong Road, Shanghai 200093, People's Republic of China
| | - Shi-Guo Chen
- Department of Food Science and Nutrition, Zhejiang Key Laboratory for Agro-Food Processing, Zhejiang University, Hangzhou, Zhejiang 310058, People's Republic of China
| | - Xing-Qian Ye
- Department of Food Science and Nutrition, Zhejiang Key Laboratory for Agro-Food Processing, Fuli Institute of Food Science, Zhejiang University, Hangzhou, Zhejiang 310058, People's Republic of China
| | - Dong-Hong Liu
- Department of Food Science and Nutrition, Zhejiang Key Laboratory for Agro-Food Processing, Synergetic Innovation Center of Food Safety and Nutrition, Northeast Agricultural University, Harbin 150030, People's Republic of China; Fuli Institute of Food Science, Zhejiang University, Hangzhou, Zhejiang 310058, People's Republic of China.
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435
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Microbial changes of natural milk cultures for mozzarella cheese during repeated propagation cycles. Lebensm Wiss Technol 2016. [DOI: 10.1016/j.lwt.2015.08.031] [Citation(s) in RCA: 11] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/28/2023]
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436
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Guidone A, Zotta T, Matera A, Ricciardi A, De Filippis F, Ercolini D, Parente E. The microbiota of high-moisture mozzarella cheese produced with different acidification methods. Int J Food Microbiol 2016; 216:9-17. [DOI: 10.1016/j.ijfoodmicro.2015.09.002] [Citation(s) in RCA: 43] [Impact Index Per Article: 5.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/10/2015] [Revised: 07/20/2015] [Accepted: 09/04/2015] [Indexed: 12/17/2022]
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437
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Gopal N, Hill C, Ross PR, Beresford TP, Fenelon MA, Cotter PD. The Prevalence and Control of Bacillus and Related Spore-Forming Bacteria in the Dairy Industry. Front Microbiol 2015; 6:1418. [PMID: 26733963 PMCID: PMC4685140 DOI: 10.3389/fmicb.2015.01418] [Citation(s) in RCA: 147] [Impact Index Per Article: 16.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/04/2015] [Accepted: 11/30/2015] [Indexed: 01/14/2023] Open
Abstract
Milk produced in udder cells is sterile but due to its high nutrient content, it can be a good growth substrate for contaminating bacteria. The quality of milk is monitored via somatic cell counts and total bacterial counts, with prescribed regulatory limits to ensure quality and safety. Bacterial contaminants can cause disease, or spoilage of milk and its secondary products. Aerobic spore-forming bacteria, such as those from the genera Sporosarcina, Paenisporosarcina, Brevibacillus, Paenibacillus, Geobacillus and Bacillus, are a particular concern in this regard as they are able to survive industrial pasteurization and form biofilms within pipes and stainless steel equipment. These single or multiple-species biofilms become a reservoir of spoilage microorganisms and a cycle of contamination can be initiated. Indeed, previous studies have highlighted that these microorganisms are highly prevalent in dead ends, corners, cracks, crevices, gaskets, valves and the joints of stainless steel equipment used in the dairy manufacturing plants. Hence, adequate monitoring and control measures are essential to prevent spoilage and ensure consumer safety. Common controlling approaches include specific cleaning-in-place processes, chemical and biological biocides and other novel methods. In this review, we highlight the problems caused by these microorganisms, and discuss issues relating to their prevalence, monitoring thereof and control with respect to the dairy industry.
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Affiliation(s)
- Nidhi Gopal
- Teagasc Food Research CentreCork, Ireland
- School of Microbiology, University College CorkCork, Ireland
| | - Colin Hill
- School of Microbiology, University College CorkCork, Ireland
- APC Microbiome InstituteCork, Ireland
| | - Paul R. Ross
- College of Science, Engineering and Food Science, University College CorkCork, Ireland
| | | | | | - Paul D. Cotter
- Teagasc Food Research CentreCork, Ireland
- APC Microbiome InstituteCork, Ireland
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438
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Ruiz P, Pérez-Martín F, Seseña S, Palop ML. Seasonal diversity and safety evaluation of enterococci population from goat milk in a farm. ACTA ACUST UNITED AC 2015. [DOI: 10.1007/s13594-015-0273-y] [Citation(s) in RCA: 11] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
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439
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Prazdnova EV, Chistyakov VA, Churilov MN, Mazanko MS, Bren AB, Volski A, Chikindas ML. DNA-protection and antioxidant properties of fermentates from Bacillus amyloliquefaciens B-1895 and Bacillus subtilis KATMIRA1933. Lett Appl Microbiol 2015; 61:549-54. [PMID: 26370336 DOI: 10.1111/lam.12491] [Citation(s) in RCA: 30] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/20/2015] [Revised: 08/25/2015] [Accepted: 08/31/2015] [Indexed: 12/15/2022]
Abstract
UNLABELLED DNA protective and antioxidant activity of Bacillus amyloliquefaciens B-1895 and Bacillus subtilis KATMIRA1933 were evaluated by Escherichia coli-based Lux biosensors. Two biosensor strains of E. coli, MG1655 (pColD-lux) and MG1655 (pSoxS-lux), which react on DNA damage and superoxide-anion radical activity, were used. SOS-response and Sox-response were stimulated by addition of dioxidine (2,3-Quinoxalinedimethanol,1,4-dioxide) and paraquat (N,N'-dimethyl-4,4'-bipyridinium dichloride) respectively. Preparations of both Bacillus fermentates demonstrated DNA protective and antioxidant (superoxide scavenging) activity (up to 60·19%). The strain К1933 is, in general, characterized by higher DNA protective activity (28·85%), with parameters of antioxidant activity of both bacilli strains being statistically not significantly different. Sporogenous potential probiotic micro-organisms with antioxidant and DNA protective activities can become an effective tool for compensation of various negative oxidative stress processes in humans. SIGNIFICANCE AND IMPACT OF THE STUDY In humans, oxidative stress is a cause or an important component of many serious diseases, as well as being one of the age influencing factors. Environmental stresses lead to the increase in levels of reactive oxygen species (ROS). Oxidative DNA damage is a side effect of nonspecific inflammation. These human health challenging factors trigger the search for health-promoting bacteria capable of production of antioxidants and DNA-protectors. In this study, two Bacillus strains of interest were shown to produce noticeable DNA protective and antioxidant activities.
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Affiliation(s)
- E V Prazdnova
- Academy of Biology and Biotechnologies, Southern FederalUniversity, Rostov-on-Don, Russia
| | - V A Chistyakov
- Academy of Biology and Biotechnologies, Southern FederalUniversity, Rostov-on-Don, Russia
| | - M N Churilov
- Academy of Biology and Biotechnologies, Southern FederalUniversity, Rostov-on-Don, Russia
| | - M S Mazanko
- Academy of Biology and Biotechnologies, Southern FederalUniversity, Rostov-on-Don, Russia
| | - A B Bren
- Academy of Biology and Biotechnologies, Southern FederalUniversity, Rostov-on-Don, Russia
| | - A Volski
- School of Arts and Science, Rutgers State University, New Brunswick, NJ, USA
| | - M L Chikindas
- Astrabiol, LLC, Highland Park, NJ, USA.,Health Promoting Naturals Laboratory, School of Environmental and Biological Sciences, Rutgers State University, New Brunswick, NJ, USA.,Center for Digestive Health, New Jersey Institute for Food, Nutrition and Health, New Brunswick, NJ, USA
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440
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Lo R, Xue T, Weeks M, Turner MS, Bansal N. Inhibition of bacterial growth in sweet cheese whey by carbon dioxide as determined by culture-independent community profiling. Int J Food Microbiol 2015; 217:20-8. [PMID: 26476573 DOI: 10.1016/j.ijfoodmicro.2015.10.003] [Citation(s) in RCA: 10] [Impact Index Per Article: 1.1] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/03/2015] [Revised: 09/25/2015] [Accepted: 10/03/2015] [Indexed: 01/08/2023]
Abstract
Whey is a valuable co-product from cheese making that serves as a raw material for a wide range of products. Its rich nutritional content lends itself to rapid spoilage, thus it typically needs to be pasteurised and refrigerated promptly. Despite the extensive literature on milk spoilage bacteria, little is known about the spoilage bacteria of whey. The utility of carbon dioxide (CO2) to extend the shelf-life of raw milk and cottage cheese has been well established, but its application in whey preservation has not yet been explored. This study aims to characterise the microbial populations of fresh and spoiled sweet whey by culture-independent community profiling using 454 pyrosequencing of 16S rRNA gene amplicons and to determine whether carbonation is effective in inhibiting bacterial growth in sweet whey. The microbiota of raw Cheddar and Mozzarella whey was dominated by cheese starter bacteria. After pasteurisation, two out of the three samples studied became dominated by diverse environmental bacteria from various phyla, with Proteobacteria being the most dominant. Diverse microbial profiles were maintained until spoilage occurred, when the entire population was dominated by just one or two genera. Whey spoilage bacteria were found to be similar to those of milk. Pasteurised Cheddar and Mozzarella whey was spoiled by Bacillus sp. or Pseudomonas sp., and raw Mozzarella whey was spoiled by Pseudomonas sp., Serratia sp., and other members of the Enterobacteriaceae family. CO2 was effective in inhibiting bacterial growth of pasteurised Cheddar and Mozzarella whey stored at 15°C and raw Mozzarella whey stored at 4°C. The spoilage bacteria of the carbonated samples were similar to those of the non-carbonated controls.
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Affiliation(s)
- Raquel Lo
- School of Agriculture and Food Sciences, The University of Queensland, St Lucia, QLD 4072, Australia
| | - Tian Xue
- School of Agriculture and Food Sciences, The University of Queensland, St Lucia, QLD 4072, Australia
| | - Mike Weeks
- Dairy Innovation Australia Limited, Werribee, VIC 3030, Australia
| | - Mark S Turner
- School of Agriculture and Food Sciences, The University of Queensland, St Lucia, QLD 4072, Australia; Queensland Alliance for Agriculture and Food Innovation, The University of Queensland, St Lucia, QLD 4072, Australia
| | - Nidhi Bansal
- School of Agriculture and Food Sciences, The University of Queensland, St Lucia, QLD 4072, Australia.
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441
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Baur C, Krewinkel M, Kranz B, von Neubeck M, Wenning M, Scherer S, Stoeckel M, Hinrichs J, Stressler T, Fischer L. Quantification of the proteolytic and lipolytic activity of microorganisms isolated from raw milk. Int Dairy J 2015. [DOI: 10.1016/j.idairyj.2015.04.005] [Citation(s) in RCA: 52] [Impact Index Per Article: 5.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/19/2022]
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442
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von Neubeck M, Baur C, Krewinkel M, Stoeckel M, Kranz B, Stressler T, Fischer L, Hinrichs J, Scherer S, Wenning M. Biodiversity of refrigerated raw milk microbiota and their enzymatic spoilage potential. Int J Food Microbiol 2015; 211:57-65. [DOI: 10.1016/j.ijfoodmicro.2015.07.001] [Citation(s) in RCA: 142] [Impact Index Per Article: 15.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/09/2015] [Revised: 06/23/2015] [Accepted: 07/02/2015] [Indexed: 02/07/2023]
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443
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Carloni E, Petruzzelli A, Amagliani G, Brandi G, Caverni F, Mangili P, Tonucci F. Effect of farm characteristics and practices on hygienic quality of ovine raw milk used for artisan cheese production in central Italy. Anim Sci J 2015; 87:591-9. [DOI: 10.1111/asj.12452] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/09/2014] [Revised: 03/27/2015] [Accepted: 04/06/2015] [Indexed: 11/29/2022]
Affiliation(s)
- Elisa Carloni
- Dipartimento di Scienze Biomolecolari, Sez. Igiene; Università degli Studi di Urbino “Carlo Bo”; Urbino Italy
| | | | - Giulia Amagliani
- Dipartimento di Scienze Biomolecolari, Sez. Igiene; Università degli Studi di Urbino “Carlo Bo”; Urbino Italy
| | - Giorgio Brandi
- Dipartimento di Scienze Biomolecolari, Sez. Igiene; Università degli Studi di Urbino “Carlo Bo”; Urbino Italy
| | - Francesco Caverni
- ASSAM; Agenzia Servizi Settore Agroalimentare delle Marche; Ancona Italy
| | | | - Franco Tonucci
- Istituto Zooprofilattico dell'Umbria e delle Marche; Pesaro Italy
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444
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Calasso M, Mancini L, Di Cagno R, Cardinali G, Gobbetti M. Microbial cell-free extracts as sources of enzyme activities to be used for enhancement flavor development of ewe milk cheese. J Dairy Sci 2015; 98:5874-89. [PMID: 26142846 DOI: 10.3168/jds.2015-9362] [Citation(s) in RCA: 15] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/20/2015] [Accepted: 05/26/2015] [Indexed: 02/04/2023]
Abstract
Freeze-dried cell-free extracts (CFE) from Lactobacillus casei LC01, Weissella cibaria 1XF5, Hafnia alvei Moller ATCC 51815, and Debaryomyces hansenii LCF-558 were used as sources of enzyme activities for conditioning the ripening of ewe milk cheese. Compared with control cheese (CC), CFE did not affect the gross composition and the growth of the main microbial groups of the cheeses. As shown through urea-PAGE electrophoresis of the pH 4.6-soluble nitrogen fraction and the analysis of free AA, the secondary proteolysis of the cheeses with CFE added was markedly differed from that of the CC. Compared with CC, several enzyme activities were higher in the water-soluble extracts from cheeses made with CFE. In agreement, the levels of 49 volatile compounds significantly differentiated CC from the cheeses made with CFE. The level of some alcohols, ketones, sulfur compounds, and furans were the lowest in the CC, whereas most aldehydes were the highest. Each CFE seemed to affect a specific class of chemical compounds (e.g., the CFE from H. alvei ATCC 51815 mainly influenced the synthesis of sulfur compounds). Apart from the microbial source used, the cheeses with the addition of CFE showed higher score for acceptability than the control cheese. Cheese ripening was accelerated or conditioned using CFE as sources of tailored enzyme activities.
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Affiliation(s)
- Maria Calasso
- Department of Soil, Plant and Food Sciences, University of Bari Aldo Moro, 70126 Bari, Italy
| | - Leonardo Mancini
- Department of Soil, Plant and Food Sciences, University of Bari Aldo Moro, 70126 Bari, Italy
| | - Raffaella Di Cagno
- Department of Soil, Plant and Food Sciences, University of Bari Aldo Moro, 70126 Bari, Italy.
| | - Gianluigi Cardinali
- Department of Pharmaceutical Sciences, University of Perugia, 06123 Perugia, Italy
| | - Marco Gobbetti
- Department of Soil, Plant and Food Sciences, University of Bari Aldo Moro, 70126 Bari, Italy
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445
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Mehmeti I, Muji S, Diep DB, Nes IF. High frequency of the potential pathogen Lactococcus garvieae in raw milk from Kosovo. Food Control 2015. [DOI: 10.1016/j.foodcont.2015.01.024] [Citation(s) in RCA: 7] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/14/2023]
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446
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Obermajer T, Lipoglavšek L, Tompa G, Treven P, Lorbeg PM, Matijašić BB, Rogelj I. Colostrum of healthy Slovenian mothers: microbiota composition and bacteriocin gene prevalence. PLoS One 2015; 10:e0123324. [PMID: 25919457 PMCID: PMC4412836 DOI: 10.1371/journal.pone.0123324] [Citation(s) in RCA: 22] [Impact Index Per Article: 2.4] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/18/2014] [Accepted: 03/02/2015] [Indexed: 12/22/2022] Open
Abstract
Microbial communities inhabiting the breast milk microenvironment are essential in supporting mammary gland health in lactating women and in providing gut-colonizing bacterial 'inoculum' for their infants’ gastro-intestinal development. Bacterial DNA was extracted from colostrum samples of 45 healthy Slovenian mothers. Characteristics of the communities in the samples were assessed by polymerase chain reaction (PCR) coupled with denaturing gradient gel electrophoresis (DGGE) and by quantitative real-time PCR (qPCR). PCR screening for the prevalence of bacteriocin genes was performed on DNA of culturable and total colostrum bacteria. DGGE profiling revealed the presence of Staphylococcus and Gemella in most of the samples and exposed 4 clusters based on the abundance of 3 bands: Staphylococcus epidermidis/Gemella, Streptococcus oralis/pneumonia and Streptococcus salivarius. Bacilli represented the largest proportion of the communities. High prevalence in samples at relatively low quantities was confirmed by qPCR for enterobacteria (100%), Clostridia (95.6%), Bacteroides-Prevotella group (62.2%) and bifidobacteria (53.3%). Bacterial quantities (genome equivalents ml-1) varied greatly among the samples; Staphylococcus epidermidis and staphylococci varied in the range of 4 logs, streptococci and all bacteria varied in the range of 2 logs, and other researched groups varied in the range of 1 log. The quantity of most bacterial groups was correlated with the amount of all bacteria. The majority of the genus Staphylococcus was represented by the species Staphylococcus epidermidis (on average 61%), and their abundances were linearly correlated. Determinants of salivaricin A, salivaricin B, streptin and cytolysin were found in single samples. This work provides knowledge on the colostrum microbial community composition of healthy lactating Slovenian mothers and reports bacteriocin gene prevalence.
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Affiliation(s)
- Tanja Obermajer
- Institute of Dairy Science and Probiotics, Department of Animal Science, Biotechnical Faculty, University of Ljubljana, Domžale, Slovenia
- * E-mail:
| | - Luka Lipoglavšek
- Department of Animal Science, Biotechnical Faculty, University of Ljubljana, Domžale, Slovenia
| | - Gorazd Tompa
- Institute of Dairy Science and Probiotics, Department of Animal Science, Biotechnical Faculty, University of Ljubljana, Domžale, Slovenia
| | - Primož Treven
- Institute of Dairy Science and Probiotics, Department of Animal Science, Biotechnical Faculty, University of Ljubljana, Domžale, Slovenia
| | - Petra Mohar Lorbeg
- Institute of Dairy Science and Probiotics, Department of Animal Science, Biotechnical Faculty, University of Ljubljana, Domžale, Slovenia
| | - Bojana Bogovič Matijašić
- Institute of Dairy Science and Probiotics, Department of Animal Science, Biotechnical Faculty, University of Ljubljana, Domžale, Slovenia
| | - Irena Rogelj
- Institute of Dairy Science and Probiotics, Department of Animal Science, Biotechnical Faculty, University of Ljubljana, Domžale, Slovenia
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447
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Human milk bactericidal properties: effect of lyophilization and relation to maternal factors and milk components. J Pediatr Gastroenterol Nutr 2015; 60:527-32. [PMID: 25406523 DOI: 10.1097/mpg.0000000000000641] [Citation(s) in RCA: 16] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Submit a Manuscript] [Subscribe] [Scholar Register] [Indexed: 12/10/2022]
Abstract
OBJECTIVE Lyophilization appears to be a viable method for storing human milk, assuring no microbiological contamination and preserving its health benefits and antibacterial properties. The aim of the study is to evaluate and compare the effects of different storage methods (lyophilization and freezing at -20°C and -80°C) and maternal factors (gestational length or time postpartum) upon the microbiological contents and bactericidal activity of human milk. The possible relation between bactericidal activity and the content of certain nutrients and functional components is also investigated. METHODS Microbiological content, bactericidal activity, sialic acid, and ganglioside contents, as well as protein, fat, and lactose concentrations were assessed in 125 human milk samples from 65 healthy donors in the Human Milk Bank of La Fe (Valencia, Spain). RESULTS Lyophilization and storage at -80°C significantly reduced the content of mesophilic aerobic microorganisms and Staphylococcus epidermidis when compared with storage at -20°C. Bactericidal activity was not significantly modified by lyophilization when compared with freezing at either -20°C or -80°C. Bactericidal activity was not correlated with fat, protein, or lactose content, but was significantly correlated to ganglioside content. The bactericidal activity was significantly greater (P < 0.05) in mature milk and in milk from women with term delivery than in milk from early lactation (days 1-7 postpartum) and milk from women with preterm delivery, respectively. CONCLUSIONS Lyophilization and storage at -80°C of human milk yields similar results and are superior to storage at -20C with regard to microbial and bactericidal capacities, being a feasible alternative for human milk banks.
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448
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Zhang R, Huo W, Zhu W, Mao S. Characterization of bacterial community of raw milk from dairy cows during subacute ruminal acidosis challenge by high-throughput sequencing. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2015; 95:1072-9. [PMID: 24961605 DOI: 10.1002/jsfa.6800] [Citation(s) in RCA: 47] [Impact Index Per Article: 5.2] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 01/03/2014] [Revised: 06/08/2014] [Accepted: 06/19/2014] [Indexed: 05/21/2023]
Abstract
BACKGROUND Four cannulated primiparous Holstein dairy cows (84 ± 25 DIM) were used in a 2 × 2 crossover experimental design. The two diets contained 40% (low-concentrate diet, or control diet, LC) and 70% (high-concentrate diet, or SARA induction diet, HC) concentrate feeds respectively. Milk samples were collected on days 17, 18 and 19 of each experimental period. DNA was extracted from each milk sample, and pyrosequencing was applied to analyse the milk microbial community. RESULTS Regardless of diet, the bacterial community of milk was dominated by Actinobacteria, Firmicutes, Proteobacteria and Bacteroidetes. HC feeding showed a higher proportion of some mastitis-causing pathogen bacteria, such as Stenotrophomonas maltophilia, Streptococcus parauberis and Brevundimonas diminuta, as well as of psychrotrophic bacteria, such as Pseudomonas, Brevundimonas, Sphingobacterium, Alcaligenes, Enterobacter and Lactobacillus. However, the diversity of the milk bacterial microbiota (ACE, Chao, and Shannon index) was not affected by HC feeding. CONCLUSION To the best of our knowledge, this is the first report on the use of pyrosequencing for evaluating the impacts of nutrition on changes in the composition of milk microbiota. These findings indicate that HC feeding may increase the risk of dairy cows suffering from mastitis, decrease the organoleptic quality of raw milk and dairy products, and limit the shelf life of processed fluid milk.
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Affiliation(s)
- Ruiyang Zhang
- College of Animal Science and Technology, Nanjing Agricultural University, Nanjing 210095, China
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449
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Martins ML, Pinto UM, Riedel K, Vanetti MC. Milk-deteriorating exoenzymes from Pseudomonas fluorescens 041 isolated from refrigerated raw milk. Braz J Microbiol 2015; 46:207-17. [PMID: 26221110 PMCID: PMC4512081 DOI: 10.1590/s1517-838246120130859] [Citation(s) in RCA: 21] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/08/2013] [Accepted: 06/06/2014] [Indexed: 02/01/2023] Open
Abstract
The practice of refrigerating raw milk at the farm has provided a selective advantage for psychrotrophic bacteria that produce heat-stable proteases and lipases causing severe quality problems to the dairy industry. In this work, a protease (AprX) and a lipase (LipM) produced by Pseudomonas fluorescens 041, a highly proteolytic and lipolytic strain isolated from raw milk obtained from a Brazilian farm, have been purified and characterized. Both enzymes were purified as recombinant proteins from Escherichia coli . The AprX metalloprotease exhibited activity in a broad temperature range, including refrigeration, with a maximum activity at 37 °C. It was active in a pH range of 4.0 to 9.0. This protease had maximum activity with the substrates casein and gelatin in the presence of Ca (+2) . The LipM lipase had a maximum activity at 25 °C and a broad pH optimum ranging from 7.0 to 10. It exhibited the highest activity, in the presence of Ca (+2) , on substrates with long-chain fatty acid residues. These results confirm the spoilage potential of strain 041 in milk due to, at least in part, these two enzymes. The work highlights the importance of studies of this kind with strains isolated in Brazil, which has a recent history on the implementation of the cold chain at the dairy farm.
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Affiliation(s)
- Maurilio L. Martins
- Departamento de Ciência e Tecnologia de Alimentos, Instituto Federal do Sudeste de Minas Gerais, Rio Pomba, MG, Brazil
| | - Uelinton M. Pinto
- Departamento de Ciência de Alimentos, Universidade Federal de Ouro Preto, Ouro Preto, MG, Brazil
| | - Katharina Riedel
- Institute of Microbiology, Ernst-Moritz-Arndt University of Greifswald, Germany
| | - Maria C.D. Vanetti
- Departamento de Microbiologia, Universidade Federal deViçosa, Viçosa, MG, Brazil
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450
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Molecular detection and sensitivity to antibiotics and bacteriocins of pathogens isolated from bovine mastitis in family dairy herds of central Mexico. BIOMED RESEARCH INTERNATIONAL 2015; 2015:615153. [PMID: 25815326 PMCID: PMC4359873 DOI: 10.1155/2015/615153] [Citation(s) in RCA: 21] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 08/06/2014] [Revised: 11/11/2014] [Accepted: 12/09/2014] [Indexed: 01/15/2023]
Abstract
Thirty-two farms (n = 535 cows) located in the state of Guanajuato, Mexico, were sampled. Pathogens from bovine subclinical mastitis (SCM) and clinical mastitis (CLM) were identified by 16S rDNA and the sensitivity to both antibiotics and bacteriocins of Bacillus thuringiensis was tested. Forty-six milk samples were selected for their positive California Mastitis Test (CMT) (≥3) and any abnormality in the udder or milk. The frequency of SCM and CLM was 39.1% and 9.3%, respectively. Averages for test day milk yield (MY), lactation number (LN), herd size (HS), and number of days in milk (DM) were 20.6 kg, 2.8 lactations, 16.7 animals, and 164.1 days, respectively. MY was dependent on dairy herd (DH), LN, HS, and DM (P < 0.01), and correlations between udder quarters from the CMT were around 0.49 (P < 0.01). Coagulase-negative staphylococci were mainly identified, as well as Staphylococcus aureus, Streptococcus uberis, Brevibacterium stationis, B. conglomeratum, and Staphylococcus agnetis. Bacterial isolates were resistant to penicillin, clindamycin, ampicillin, and cefotaxime. Bacteriocins synthesized by Bacillus thuringiensis inhibited the growth of multiantibiotic resistance bacteria such as S. agnetis, S. equorum, Streptococcus uberis, Brevibacterium stationis, and Brachybacterium conglomeratum, but they were not active against S. sciuri, a microorganism that showed an 84% resistance to antibiotics tested in this study.
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