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Wang R, Bai B, Huang Y, Degen A, Mi J, Xue Y, Hao L. Yaks Are Dependent on Gut Microbiota for Survival in the Environment of the Qinghai Tibet Plateau. Microorganisms 2024; 12:1122. [PMID: 38930503 PMCID: PMC11205922 DOI: 10.3390/microorganisms12061122] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/12/2024] [Revised: 05/28/2024] [Accepted: 05/30/2024] [Indexed: 06/28/2024] Open
Abstract
The yak (Poephagus grunniens) has evolved unique adaptations to survive the harsh environment of the Qinghai-Tibetan Plateau, while their gut microorganisms play a crucial role in maintaining the health of the animal. Gut microbes spread through the animal population not only by horizontal transmission but also vertically, which enhances microbial stability and inheritance between generations of the population. Homogenization of gut microbes in different animal species occurs in the same habitat, promoting interspecies coexistence. Using the yak as a model animal, this paper discusses the adaptive strategies under extreme environments, and how the gut microbes of the yak circulate throughout the Tibetan Plateau system, which not only affects other plateau animals such as plateau pikas, but can also have a profound impact on the health of people. By examining the relationships between yaks and their gut microbiota, this review offers new insights into the adaptation of yaks and their ecological niche on the Qinghai-Tibetan plateau.
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Affiliation(s)
- Runze Wang
- Key Laboratory of Plateau Grazing Animal Nutrition and Feed Science of Qinghai Province, State Key Laboratory of Plateau Ecology and Agriculture, Qinghai University, Xining 810016, China; (R.W.); (B.B.)
| | - Binqiang Bai
- Key Laboratory of Plateau Grazing Animal Nutrition and Feed Science of Qinghai Province, State Key Laboratory of Plateau Ecology and Agriculture, Qinghai University, Xining 810016, China; (R.W.); (B.B.)
| | - Yayu Huang
- PEGASE, INRAE, Institut Agro, 35590 Saint-Gilles, France;
| | - Allan Degen
- Desert Animal Adaptations and Husbandry, Wyler Department of Dryland Agriculture, Blaustein Institutes for Desert Research, Ben-Gurion University of the Negev, Beer Sheva 8410500, Israel;
| | - Jiandui Mi
- State Key Laboratory for Animal Disease Control and Prevention, College of Veterinary Medicine, Lanzhou University, Lanzhou 730000, China;
| | - Yanfeng Xue
- College of Animal Science and Technology, Anhui Agricultural University, Hefei 230036, China;
| | - Lizhuang Hao
- Key Laboratory of Plateau Grazing Animal Nutrition and Feed Science of Qinghai Province, State Key Laboratory of Plateau Ecology and Agriculture, Qinghai University, Xining 810016, China; (R.W.); (B.B.)
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Xue B, Li G, Xun X, Huang Q, Wang S. Multi-omics revealed the formation mechanism of characteristic volatiles in Tibetan yak cheese induced by different altitudes. Food Chem X 2024; 21:101120. [PMID: 38292682 PMCID: PMC10825365 DOI: 10.1016/j.fochx.2024.101120] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/22/2023] [Revised: 12/26/2023] [Accepted: 01/01/2024] [Indexed: 02/01/2024] Open
Abstract
The variation in volatiles, bacteria and metabolites of Tibetan yak cheese (TYC) from different altitudes were characterized with multi-omics to reveal the formation mechanism of characteristic volatile compounds (C-VOCs) in TYC induced by altitudes. 22C-VOCs (odor activity value, OAV > 1) were identified in TYCs, and hexanal, dodecanol, 2,3-butanediol, butyl isobutyate, etc., C-VOCs were confirmed induced by altitude. Lactobacillus, Kocuria, etc., bacteria and benzyl thiocyanate, trehalose, sarcosine, etc., metabolites were screened as the variable bacteria and metabolites for TYCs regulated by altitude, respectively. Pediococcus and carbonhydrates maybe the main contributors for the formation of C-VOCs in TYCs induced by altitudes. The formation of dodecanol, 2,3-butanediol and hexanal maybe derived from sarcosine and EPA, and the generation of butyl isobutyrates maybe originated from 1,6-DP-fructose and threonic acid facilitating by Pediococcus. This research will help us gain insight into the contribution of altitude to the formation of volatiles in TYCs.
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Affiliation(s)
- Bei Xue
- School of Medicine, Xizang Minzu University, Xianyang, Shanxi 712082, China
| | - Guo Li
- School of Medicine, Xizang Minzu University, Xianyang, Shanxi 712082, China
| | - Xujia Xun
- School of Medicine, Xizang Minzu University, Xianyang, Shanxi 712082, China
| | - Qun Huang
- School of Public Health, Guizhou Province Engineering Research Center of Health Food Innovative Manufacturing, the Key Laboratory of Environmental Pollution Monitoring and Disease Control of Ministry of Education, Guizhou Medical University, Guiyang 550025, China
| | - Shaokang Wang
- School of Medicine, Xizang Minzu University, Xianyang, Shanxi 712082, China
- School of Public Health, Southeast University, Nanjing Jiangsu 210009, China
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Li H, Yang X, Tang D, Xi B, Li W, Chen Z, Bao Y, Dingkao R, Gao Y, Wang P, Wang H. Exploring the link between microbial community structure and flavour compounds of traditional fermented yak milk in Gannan region. Food Chem 2024; 435:137553. [PMID: 37769561 DOI: 10.1016/j.foodchem.2023.137553] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/05/2023] [Revised: 09/18/2023] [Accepted: 09/19/2023] [Indexed: 10/03/2023]
Abstract
Traditional fermented yak milk has immense cultural and nutritional significance for Tibetan herders. In this study, we investigated the microbial community structure and flavour compounds in traditional fermented yak milk from three distinct regions of Gannan to explore the relationship between microbial composition and flavour compounds. The findings revealed significant variations in flavour compounds and the bacterial microbiota among the samples from the three regions. The dominant species identified in fermented yak milk were Streptococcus salivarius subsp. Thermophilus, Lactobacillus helveticus, and Kluyveromyces marxianus. Bidirectional orthogonal partial least-squares (O2PLS) analysis highlighted five bacterial genera and three fungal genera as contributors to the production of flavour-related compounds. Furthermore, regression analysis revealed that the Lactobacillus and Streptococcus genera were associated with the production of 2,3-pentanedione as well as eight predicted KEGG pathways. These findings provide valuable insights into the intricate relationship between flavour compounds and microbiota in traditional fermented yak milk.
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Affiliation(s)
- Hongqiang Li
- Laboratory of Quality & Safety Risk Assessment for Livestock Products of Ministry of Agriculture, Lanzhou Institute of Husbandry and Pharmaceutical Sciences, Chinese Academy of Agricultural Sciences, Lanzhou 730050, China; College of Animal Science and Technology, Gansu Agricultural University, Lanzhou 730070, China
| | - Xiaoling Yang
- Laboratory of Quality & Safety Risk Assessment for Livestock Products of Ministry of Agriculture, Lanzhou Institute of Husbandry and Pharmaceutical Sciences, Chinese Academy of Agricultural Sciences, Lanzhou 730050, China
| | - Defu Tang
- College of Animal Science and Technology, Gansu Agricultural University, Lanzhou 730070, China
| | - Bin Xi
- Laboratory of Quality & Safety Risk Assessment for Livestock Products of Ministry of Agriculture, Lanzhou Institute of Husbandry and Pharmaceutical Sciences, Chinese Academy of Agricultural Sciences, Lanzhou 730050, China
| | - Weihong Li
- Laboratory of Quality & Safety Risk Assessment for Livestock Products of Ministry of Agriculture, Lanzhou Institute of Husbandry and Pharmaceutical Sciences, Chinese Academy of Agricultural Sciences, Lanzhou 730050, China
| | - Zhaohui Chen
- Zhiran Biotechnology Co. Ltd, Tianjin 301000, China
| | - Yongqing Bao
- Gannan Tibetan Autonomous Prefecture Animal Husbandry Workstation, Hezuo 747000, China
| | - Renqing Dingkao
- Gannan Tibetan Autonomous Prefecture Animal Husbandry Workstation, Hezuo 747000, China
| | - Yaqin Gao
- Laboratory of Quality & Safety Risk Assessment for Livestock Products of Ministry of Agriculture, Lanzhou Institute of Husbandry and Pharmaceutical Sciences, Chinese Academy of Agricultural Sciences, Lanzhou 730050, China.
| | - Peng Wang
- Zhiran Biotechnology Co. Ltd, Tianjin 301000, China.
| | - Hongbo Wang
- Laboratory of Quality & Safety Risk Assessment for Livestock Products of Ministry of Agriculture, Lanzhou Institute of Husbandry and Pharmaceutical Sciences, Chinese Academy of Agricultural Sciences, Lanzhou 730050, China.
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Yegin Z, Mamatova Z, Yurt MNZ, Tasbasi BB, Acar EE, Ucak S, Süleymanoğlu AA, Aydin A, Ozalp VC, Sudagidan M. A metagenomic survey of bacterial communities from kurut: The fermented cow milk in Kyrgyzstan. Chem Biodivers 2024; 21:e202301374. [PMID: 38230544 DOI: 10.1002/cbdv.202301374] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/06/2023] [Revised: 01/13/2024] [Accepted: 01/16/2024] [Indexed: 01/18/2024]
Abstract
Kurut is a traditional dry dairy product mostly consumed in Central Asia. In this study, the distribution of the dominant bacteria present in kurut samples (n=84) originated from seven (Chuy, Issyk-Kul, Talas, Naryn, Jalal-Abad, Osh, and Batken) regions in Kyrgyzstan were analyzed with Illumina iSeq100 platform. The dominant phylum detected was Firmicutes followed by Proteobacteria, Actinobacteria, Cyanobacteria/Chloroplast, and Tenericutes. The most abundant family detected was Lactobacillaceae followed by Streptococcaceae, Enterococcaceae, Chloroplast, and Leuconostocaceae. At the genus level, Lactobacillus was the predominant one in samples and Streptococcus, Enterococcus, Lactococcus, and Streptophyta followed this. Further comprehensive characterization analyses in kurut samples may have potential applications both in industrial starter culture developments and also future therapeutic approaches based on potential strains with probiotic properties.
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Affiliation(s)
- Zeynep Yegin
- Medical Laboratory Techniques Program, Vocational School of Health Services, Sinop University, 57000, Sinop, Türkiye
| | - Zhanylbubu Mamatova
- Department of Food Hygiene and Technology, Faculty of Veterinary Medicine, Istanbul University-Cerrahpasa, Avcilar, 34320, Istanbul, Türkiye
| | - Mediha Nur Zafer Yurt
- KIT-ARGEM R&D Center, Konya Food and Agriculture University, Meram, 42080, Konya, Türkiye
| | - Behiye Busra Tasbasi
- KIT-ARGEM R&D Center, Konya Food and Agriculture University, Meram, 42080, Konya, Türkiye
| | - Elif Esma Acar
- KIT-ARGEM R&D Center, Konya Food and Agriculture University, Meram, 42080, Konya, Türkiye
| | - Samet Ucak
- Department of Medical Biology and Genetics, School of Medicine, Istanbul Aydin University, Kucukcekmece, 34295, Istanbul, Türkiye
| | - Ali Anıl Süleymanoğlu
- Department of Food Hygiene and Technology, Faculty of Veterinary Medicine, Istanbul University-Cerrahpasa, Avcilar, 34320, Istanbul, Türkiye
| | - Ali Aydin
- Department of Food Hygiene and Technology, Faculty of Veterinary Medicine, Istanbul University-Cerrahpasa, Avcilar, 34320, Istanbul, Türkiye
| | - Veli Cengiz Ozalp
- Department of Medical Biology, Faculty of Medicine, Atilim University, 06830, Ankara, Türkiye
| | - Mert Sudagidan
- KIT-ARGEM R&D Center, Konya Food and Agriculture University, Meram, 42080, Konya, Türkiye
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Singh TP, Arora S, Sarkar M. Yak milk and milk products: functional, bioactive constituents and therapeutic potential. Int Dairy J 2023. [DOI: 10.1016/j.idairyj.2023.105637] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 03/17/2023]
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Characterization of the microbial community compositions and diversities in the traditional fermented yak milk from different ecotopes on the Qinghai-Tibetan plateau. Lebensm Wiss Technol 2022. [DOI: 10.1016/j.lwt.2021.113027] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/18/2022]
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A Survey of the Vitamin and Mineral Content in Milk from Yaks Raised at Different Altitudes. INTERNATIONAL JOURNAL OF FOOD SCIENCE 2022; 2021:1855149. [PMID: 34977231 PMCID: PMC8719988 DOI: 10.1155/2021/1855149] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Subscribe] [Scholar Register] [Received: 07/24/2021] [Accepted: 12/08/2021] [Indexed: 11/29/2022]
Abstract
In this study, the content of vitamins and of toxic and beneficial (macro- and micro-) minerals in milk from yaks raised at different altitudes (3,215, 4,340, and 5,410 m) was investigated. For comparison, the components in cow's milk were also measured. At higher altitudes, a significant (P < 0.05) increase in vitamin A and vitamin E was observed in the yak's milk, whereas the opposite was observed for vitamin B1 and vitamin B2. No significant statistical difference in vitamin C, Ca, P, Na, K, and Mg concentrations was observed in milk from yaks raised at different altitudes. The concentrations of Zn in milk from yaks raised at different altitudes showed no statistical difference, whereas the Mn and Fe concentrations in milk from yaks raised at 3,215 m were lower than those raised at higher altitudes. The concentrations of Pb and Cd in yak's milk did not exceed the maximum permissible concentrations (Codex Alimentarius Commission), whereas their concentrations were higher in milk from yaks raised at 3,215 m than at higher altitudes. These findings indicated that the contents of vitamins and minerals in yak milk varied in different altitudes.
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Hou Y, Wang SF, Zhou K, Dai SX. Comparison and recommendation of dietary patterns based on nutrients for Eastern and Western patients with inflammatory bowel disease. Front Nutr 2022; 9:1066252. [PMID: 36817063 PMCID: PMC9928567 DOI: 10.3389/fnut.2022.1066252] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/10/2022] [Accepted: 12/28/2022] [Indexed: 01/19/2023] Open
Abstract
Inflammatory bowel disease (IBD), a non-specific chronic idiopathic inflammatory condition of the digestive system, requires lifelong treatment in which drugs are the mainstay, along with surgery when necessary. In adjuvant therapies, the diet is considered to be an essential, controllable, and economical component. However, the majority of recent nutrition research has focused on the general effects of nutrients on IBD, with little attention given to the advantages and negative aspects of individual foods and dietary combinations. To cover these shortcomings, we surveyed the benefits and drawbacks of typical foods and their chemical compositions on intestinal pathophysiology by comparing nutrients existing in the foods in Eastern and Western countries. Moreover, for Eastern and Western patients with IBD, we innovatively propose a 3-step dietary recommendation based on modified customary eating habits, including lowering the triggering foods, modifying dietary advice to control disease progression, and improving surgery prognosis.
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Affiliation(s)
- Yue Hou
- Department of Gastroenterology, (Guangdong Provincial Geriatrics Institute), National Key Clinical Specialty, Guangdong Provincial People’s Hospital, (Guangdong Academy of Medical Sciences), Southern Medical University, Guangzhou, Guangdong, China
- The Second School of Clinical Medicine, Southern Medical University, Guangzhou, Guangdong, China
| | - Sai-Feng Wang
- Department of Gastroenterology, (Guangdong Provincial Geriatrics Institute), National Key Clinical Specialty, Guangdong Provincial People’s Hospital, (Guangdong Academy of Medical Sciences), Southern Medical University, Guangzhou, Guangdong, China
- The Second School of Clinical Medicine, Southern Medical University, Guangzhou, Guangdong, China
| | - Ke Zhou
- Department of Obstetrics and Gynecology, Guangdong Provincial People’s Hospital, Guangdong Academy of Medical Sciences, Guangzhou, Guangdong, China
- Shantou University Medical College, Shantou, Guangdong, China
| | - Shi-Xue Dai
- Department of Gastroenterology, (Guangdong Provincial Geriatrics Institute), National Key Clinical Specialty, Guangdong Provincial People’s Hospital, (Guangdong Academy of Medical Sciences), Southern Medical University, Guangzhou, Guangdong, China
- The Second School of Clinical Medicine, Southern Medical University, Guangzhou, Guangdong, China
- Department of Gastroenterology, Geriatric Center, National Regional Medical Center, Ganzhou Hospital Affiliated to Guangdong Provincial People’s Hospital, (Guangdong Academy of Medical Sciences), Southern Medical University, Ganzhou, Jiangxi, China
- *Correspondence: Shi-Xue Dai,
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Alhamdan AM, Al Juhaimi FY, Hassan BH, Ehmed KA, Mohamed Ahmed IA. Physicochemical, Microbiological, and Sensorial Quality Attributes of a Fermented Milk Drink (Laban) Fortified with Date Syrup (Dibs) during Cold Storage. Foods 2021; 10:3157. [PMID: 34945708 PMCID: PMC8701252 DOI: 10.3390/foods10123157] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/17/2021] [Revised: 12/15/2021] [Accepted: 12/16/2021] [Indexed: 12/13/2022] Open
Abstract
This study investigated the nutritional, microbial, and sensory quality attributes of a fermented milk (laban) drink flavored with date syrup (dibs) during cold storage at 4 °C for 7 days. Date syrup was added to laban in specific proportions (2.5, 5, 7.5, 10, 12.5, and 15% date syrup/total weight of flavored laban) and an appropriate percentage (12.5%, 74 °Bx) was selected based on the sensory preference of panelists. The results indicate that flavoring laban with date syrup affected the physicochemical, nutritional, microbial, and sensory quality attributes of the product in different ways. Incorporation of date syrup in fresh laban drink significantly increased the pH, ash, protein, total solids, sugars, and magnesium (p < 0.05). However, acidity, fat, casein, lactose, calcium, total microbial count, and total yeast and molds count were decreased (p < 0.05). During storage, acidity, ash, and microbial load were concomitantly increased, while fat, casein, total solids, and sugars showed a concurrent reduction as the storage period progressed. The panelists preferred the freshly prepared flavored laban drink compared with the stored one, which is not surprising. After 7 days of storage, flavored laban drink was more acceptable than a non-flavored one. The findings of this research will help in fortifying dairy products with dates to create highly nutritious drinks without the addition of artificial additives, refined sweeteners, and preservatives, which at the same time would be accepted by consumers.
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Affiliation(s)
- Abdullah M. Alhamdan
- Chair of Dates Industry & Technology, College of Food & Agricultural Sciences, King Saud University, Riyadh 11451, Saudi Arabia; (A.M.A.); (K.A.E.)
| | - Fahad Y. Al Juhaimi
- Department of Food Science and Nutrition, College of Food & Agricultural Sciences, King Saud University, Riyadh 11451, Saudi Arabia;
| | - Bakri H. Hassan
- Department of Agricultural Engineering, College of Food & Agricultural Sciences, King Saud University, Riyadh 11451, Saudi Arabia;
| | - Kheled A. Ehmed
- Chair of Dates Industry & Technology, College of Food & Agricultural Sciences, King Saud University, Riyadh 11451, Saudi Arabia; (A.M.A.); (K.A.E.)
| | - Isam A. Mohamed Ahmed
- Department of Food Science and Nutrition, College of Food & Agricultural Sciences, King Saud University, Riyadh 11451, Saudi Arabia;
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Ding Z, Hani A, Li W, Gao L, Ke W, Guo X. Influence of a cholesterol-lowering strain Lactobacillus plantarum LP3 isolated from traditional fermented yak milk on gut bacterial microbiota and metabolome of rats fed with a high-fat diet. Food Funct 2021; 11:8342-8353. [PMID: 32930686 DOI: 10.1039/d0fo01939a] [Citation(s) in RCA: 14] [Impact Index Per Article: 4.7] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/07/2023]
Abstract
L. plantarum LP3 isolated from traditinal fermented Tibetan yak milk has been identified as a potential probiotic candidate strain with high cholesterol-lowering activity. In this study, thirty Sprague-Dawley (SD) rats were randomly divided into three groups, including normal diet (NC), high-fat diet (HC), and high-fat diet + L. plantarum LP3 (HLp). The effects of L. plantarum LP3 on plasma lipid profile, gut bacterial microbiota, and metabolome induced by high-fat diet in rats were investigated. Results shown that L. plantarum LP3 administration was found to reduce the levels of total cholesterol, triglyceride, and low-density lipoprotein cholesterol (LDL-C) and atherogenic index in the serum of high-fat diet rats. It also controlled the decrease of Bacteroidetes and increase of Firmicutes at the phylum level in gut microbiota induced by high-fat diet in SD rats and increased the diversity and relative abundance of intestinal flora in obese rats. In particular, the LP3 strain controlled the changes induced by the high-fat diet in the abundance of for Lachnospiraceae and Erysipelotrichaceae. We also further observed the beneficial regulatory effects of L. plantarum LP3 on changes in the levels of obesity-related metabolites. The biosynthesis of fatty acids, steroids, and bile acids and metabolism of linoleic acid, linolenic acid, and arachidonic acid were the main metabolic pathways adjusted by L. plantarum LP3 in obese rats, and the metabolic rates were similar to those observed in normal diet rats levels. The findings of this study provided useful information on the mechanism underlying the hypocholesterolemic effects of L. plantarum LP3 in the high-fat induced SD rat model with the perspective of modulation of gut microbiota and metabolites.
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Affiliation(s)
- Zitong Ding
- State Key Laboratory of Grassland and Agro-Ecosystems, School of Life Sciences, Lanzhou University, Lanzhou 730000, PR China. and Probiotics and biological Feed Research Center, Lanzhou University, Lanzhou 730000, PR China
| | - Anum Hani
- State Key Laboratory of Grassland and Agro-Ecosystems, School of Life Sciences, Lanzhou University, Lanzhou 730000, PR China. and Probiotics and biological Feed Research Center, Lanzhou University, Lanzhou 730000, PR China
| | - Wenyuan Li
- State Key Laboratory of Grassland and Agro-Ecosystems, School of Life Sciences, Lanzhou University, Lanzhou 730000, PR China. and Probiotics and biological Feed Research Center, Lanzhou University, Lanzhou 730000, PR China
| | - Li'e Gao
- State Key Laboratory of Grassland and Agro-Ecosystems, School of Life Sciences, Lanzhou University, Lanzhou 730000, PR China. and Probiotics and biological Feed Research Center, Lanzhou University, Lanzhou 730000, PR China
| | - Wencan Ke
- State Key Laboratory of Grassland and Agro-Ecosystems, School of Life Sciences, Lanzhou University, Lanzhou 730000, PR China. and Probiotics and biological Feed Research Center, Lanzhou University, Lanzhou 730000, PR China
| | - Xusheng Guo
- State Key Laboratory of Grassland and Agro-Ecosystems, School of Life Sciences, Lanzhou University, Lanzhou 730000, PR China. and Probiotics and biological Feed Research Center, Lanzhou University, Lanzhou 730000, PR China
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Bacterial community diversity of yak milk dreg collected from Nyingchi region of Tibet, China. Lebensm Wiss Technol 2021. [DOI: 10.1016/j.lwt.2021.111308] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/18/2022]
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Synergistic Effect of Heating pH and Transglutaminase on the Gelation Kinetics and Texture of Yak Skim Milk Gels. J FOOD QUALITY 2021. [DOI: 10.1155/2021/6676518] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/18/2022] Open
Abstract
Textural defects (including syneresis and poor consistency) often occur in yogurt gels produced from yak milk. In this research, the synergistic effects of transglutaminase (TGase) and heating pH on the textural properties of acidified yak skim milk gels, as well as the related mechanism of action, were investigated. The pH values of yak skim milk were adjusted to 6.3, 6.7, and 7.1, respectively. The samples were heated at 80°C for 30 min and then cooled to 42°C. After treatment with different contents of TGase (0, 3, and 10 U TGase per gram proteins), the samples were acidified with glucono-delta-lactone. For a given TGase content, the final storage modulus (G′) of gels was positively related to the heating pH, whereas the opposite trend was observed for the gelation time. This effect was obvious between pH 6.3 and 6.7. At a definite heating pH value, the final G′ of the gels was highest at 3 U TGase per gram proteins. The highest water holding capacity and firmness value were observed in gels prepared using pH 7.1 and 3 U TGase per gram proteins. In the samples treated with 3 U TGase per gram proteins (preheating pH 7.1), more rigid network structures were seen in the gel than 0 or 10 U TGase per gram proteins. Therefore, adjusting the heating pH values and TGase contents is an effective way of improving the textural properties of yak milk gels.
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Faccia M, D’Alessandro AG, Summer A, Hailu Y. Milk Products from Minor Dairy Species: A Review. Animals (Basel) 2020; 10:ani10081260. [PMID: 32722331 PMCID: PMC7460022 DOI: 10.3390/ani10081260] [Citation(s) in RCA: 20] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/26/2020] [Revised: 07/13/2020] [Accepted: 07/22/2020] [Indexed: 12/16/2022] Open
Abstract
Milk processing is one of the most ancient food technologies, dating back around 6000 BC. The majority of dairy products are manufactured from cows, buffaloes, goats, and sheep; their production technologies are mostly standardized and have been widely investigated. Milk and dairy products from minor species are less important under the economic point of view, but they play a fundamental social role in many marginal and poor areas. Due to scarce interest of the dairy industry, their technological characteristics and related issues have been investigated less. Recently, the increasing interest toward ethnic foods and food biodiversity is helping these minor products to emerge from the "darkness" in which they have remained for long time. Some of them are increasingly seen as useful for the valorization of marginal areas, while others are recognized as innovative or healthy foods. The present review aims to resume the most recent knowledge about these less-known dairy products. The first part summarizes the main technological properties of equine, camel, and yak milk with a view to processing. The second is a survey on the related dairy products, both the traditional ones that have been manufactured for a long time and those that have been newly developed by food researchers.
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Affiliation(s)
- Michele Faccia
- Department of Soil, Plant and Food Sciences (DiSSPA), University of Bari, Via Amendola 165/A, 70126 Bari, Italy
- Correspondence: ; Tel.: +39-080-544-3012
| | | | - Andrea Summer
- Department of Veterinary Science (DSMV), University of Parma, Via del Taglio 10, 43126 Parma, Italy;
| | - Yonas Hailu
- School of Animal and Range Sciences, Haramaya University, P.O. Box 138, Dire Dawa 3000, Ethiopia;
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Shori AB, Ming KS, Baba AS. The effects of Lycium barbarum water extract and fish collagen on milk proteolysis and in vitro angiotensin I-converting enzyme inhibitory activity of yogurt. Biotechnol Appl Biochem 2020; 68:221-229. [PMID: 32249982 DOI: 10.1002/bab.1914] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/23/2019] [Accepted: 03/25/2020] [Indexed: 12/19/2022]
Abstract
Plain and Lycium barbarum yogurt were made in the presence and absence of fish collagen. Yogurt samples were analyzed for acidification, milk protein proteolysis, angiotensin I-converting enzyme (ACE) inhibitory activity, and sensory evaluation during refrigerated storage for up to 21 days. The o-phthaldialdehyde peptides amount of L. barbarum yogurt both in the presence and absence of fish collagen were significantly increased during 14 days of storage. SDS-PAGE showed improvement in whey proteins degradation of L. barbarum yogurt with/without fish collagen after 3 weeks of storage. L. barbarum yogurt in absence of fish collagen was acting as a great ACE inhibitor reached up to 85% on day 7 of storage. The incorporation of L. barbarum and/or fish collagen affected to a small extent the overall sensory characteristics of yogurt. Yogurt supplemented with L. barbarum and/or fish collagen may lead to the improvement in the production and formulation of yogurt differing in their anti-ACE activity.
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Affiliation(s)
- Amal Bakr Shori
- King Abdulaziz University, Faculty of Science, Department of Biological Sciences, Jeddah, Saudi Arabia
| | - Kong Siew Ming
- Biomolecular Research Group, Division of Biochemistry, Institute of Biological Sciences, Faculty of Science, University of Malaya, Kuala Lumpur, Malaysia
| | - Ahmad Salihin Baba
- Biomolecular Research Group, Division of Biochemistry, Institute of Biological Sciences, Faculty of Science, University of Malaya, Kuala Lumpur, Malaysia
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16
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Jiang Y, Li N, Wang Q, Liu Z, Lee YK, Liu X, Zhao J, Zhang H, Chen W. Microbial diversity and volatile profile of traditional fermented yak milk. J Dairy Sci 2020; 103:87-97. [DOI: 10.3168/jds.2019-16753] [Citation(s) in RCA: 20] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/05/2019] [Accepted: 09/10/2019] [Indexed: 01/03/2023]
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17
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Qian Y, Li M, Wang W, Wang H, Zhang Y, Hu Q, Zhao X, Suo H. Effects of
Lactobacillus Casei
YBJ02 on Lipid Metabolism in Hyperlipidemic Mice. J Food Sci 2019; 84:3793-3803. [DOI: 10.1111/1750-3841.14787] [Citation(s) in RCA: 15] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/11/2018] [Revised: 07/19/2019] [Accepted: 07/28/2019] [Indexed: 01/15/2023]
Affiliation(s)
- Yu Qian
- Chongqing Collaborative Innovation Center for Functional Food and College of Biological and Chemical EngineeringChongqing Univ. of Education Chongqing 400067 China
| | - Mingyue Li
- College of Food ScienceSouthwest Univ. Chongqing 400715 China
| | - Wei Wang
- Academy of Animal Sciences and Veterinary MedicineQinghai Univ. Xining 810016 Qinghai China
| | - Hongwei Wang
- College of Food ScienceSouthwest Univ. Chongqing 400715 China
| | - Yu Zhang
- College of Food ScienceSouthwest Univ. Chongqing 400715 China
| | - Qiang Hu
- Bamboo Diseases and Pests Control and Resources Development Key Laboratory of Sichuan Province Leshan 614000 Sichuan China
| | - Xin Zhao
- College of Food ScienceSouthwest Univ. Chongqing 400715 China
| | - Huayi Suo
- College of Food ScienceSouthwest Univ. Chongqing 400715 China
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18
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Fang X, Guo LW, Chen H, Ke WC, Guo W, Guo XS, Zhang Y. Characteristics of volatile flavor components in traditional fermented yak milk produced in different ecoregions of the Qinghai-Tibetan plateau. J Dairy Sci 2019; 103:191-200. [PMID: 31677830 DOI: 10.3168/jds.2019-17312] [Citation(s) in RCA: 11] [Impact Index Per Article: 2.2] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/23/2019] [Accepted: 09/11/2019] [Indexed: 12/15/2022]
Abstract
The volatile flavor substances in traditional fermented yak milk samples collected from 5 ecoregions (A: coniferous forests and grasslands of the Qilian Qingdong Mountains; B: alpine grasslands surrounding the lakes in the Qiangtang Plateau; C: alpine shrubs and meadows of the Guoluo-Nagqu Highlands; D: coniferous forests along the alpine valley in East Tibet; E: shrubs and grasslands along the alpine valley in South Tibet) of the Qinghai-Tibetan plateau were comparatively analyzed. The relative percentage composition of volatile flavor substances varied among the different ecoregions. In samples collected from region E, more than 50% of the volatile flavor compounds were esters comprising mainly n-butyl acetate, butyl butyrate, and ethyl octanoate, and a considerable proportion of acetoin was found in samples from regions B and E. Greater proportions of 2-heptanone and 2-nonanone were observed in samples collected from regions A, C, and D compared with regions B and E.
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Affiliation(s)
- X Fang
- Department of Nutrition and Food Hygiene, School of Public Health, Lanzhou University, Lanzhou 730000, PR China
| | - L W Guo
- Department of Epidemiology and Health Statistics, College of Public Health, Sichuan University, Chengdu 610041, PR China
| | - H Chen
- Department of Nutrition and Food Hygiene, School of Public Health, Lanzhou University, Lanzhou 730000, PR China
| | - W C Ke
- State Key Laboratory of Grassland and Agro-Ecosystems, School of Life Sciences, Lanzhou University, Lanzhou 730000, PR China
| | - W Guo
- College of Pastoral Agricultural Science and Technology, Lanzhou University, Lanzhou 730000, PR China
| | - X S Guo
- State Key Laboratory of Grassland and Agro-Ecosystems, School of Life Sciences, Lanzhou University, Lanzhou 730000, PR China.
| | - Y Zhang
- Department of Nutrition and Food Hygiene, School of Public Health, Lanzhou University, Lanzhou 730000, PR China.
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19
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Combined Use of Trisodium Citrate and Transglutaminase to Enhance the Stiffness and Water-Holding Capacity of Acidified Yak Milk Gels. J FOOD QUALITY 2018. [DOI: 10.1155/2018/1875892] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/17/2022] Open
Abstract
In this research, the synergistic effect of trisodium citrate (TSC) and microbial transglutaminase (TGase) treatment on the textural properties of acidified yak skim milk gels was investigated. TSC was added to yak skim milk to concentrations of 0, 20, and 40 mmol/L, followed by adjusting the pH to 6.7. The samples were incubated with TGase for the cross-linking reaction, after which the samples were acidified with 1.4% (w/v) gluconodelta-lactone (GDL) at 42°C for 4 h to form gels. The stiffness and water holding capacity (WHC) of gels exhibited higher values at 20 or 40 mmol/L than without TSC. The final storage modulus (G′) of yak milk gels was positively related to the concentration of TSC prior to TGase treatment. Cryoscanning electron microscopy observations showed that the gel networks were more rigid with higher TSC concentrations. Overall, TSC dissociated particles in yak milk into smaller ones. The newly formed particles in yak skim milk could form acid-induced gels with greater stiffness and higher WHC in the presence of TGase.
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20
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Liu L, Zhang W, Yu X, Lei L, Liu H. Process optimization for foam separation of yak whey protein by response surface methodology. SEP SCI TECHNOL 2018. [DOI: 10.1080/01496395.2018.1447581] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Submit a Manuscript] [Subscribe] [Scholar Register] [Indexed: 10/14/2022]
Affiliation(s)
- Long Liu
- School of Chemistry and Chemical Engineering, Qinghai Normal University, Xining, P.R. China
| | - Wei Zhang
- School of Chemistry and Chemical Engineering, Qinghai Normal University, Xining, P.R. China
| | - Xiaodong Yu
- School of Chemistry and Chemical Engineering, Qinghai Normal University, Xining, P.R. China
| | - Lei Lei
- School of Chemistry and Chemical Engineering, Qinghai Normal University, Xining, P.R. China
| | - Haibin Liu
- School of Chemistry and Chemical Engineering, Qinghai Normal University, Xining, P.R. China
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21
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Meng L, Liu H, Dong L, Zheng N, Xing M, Zhang Y, Zhao S, Wang J. Identification and proteolytic activity quantification of Pseudomonas spp. isolated from different raw milks at storage temperatures. J Dairy Sci 2018; 101:2897-2905. [DOI: 10.3168/jds.2017-13617] [Citation(s) in RCA: 12] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/31/2017] [Accepted: 09/16/2017] [Indexed: 12/16/2022]
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22
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Ispirli H, Dertli E. Isolation and characterisation of lactic acid bacteria from traditional koumiss and kurut. INTERNATIONAL JOURNAL OF FOOD PROPERTIES 2018. [DOI: 10.1080/10942912.2017.1372473] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/18/2022]
Affiliation(s)
- Hümeyra Ispirli
- Department of Food Engineering, Faculty of Engineering, Bayburt University, Bayburt, Turkey
| | - Enes Dertli
- Department of Food Engineering, Faculty of Engineering, Bayburt University, Bayburt, Turkey
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23
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Wang L, Ma Y, Cui J, Oyeyinka S, He S, Li H. Thermal Properties of Yak α-Lactalbumin and β-Lactoglobulin: a DSC Study. FOOD BIOPROCESS TECH 2017. [DOI: 10.1007/s11947-017-1988-y] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
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24
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Zha M, Yu J, Zhang Y, Wang H, Bai N, Qin Y, Liangliang D, Liu W, Zhang H, Bilige M. Study on Streptococcus thermophilus isolated from Qula and associated characteristic of acetaldehyde and diacetyl in their fermented milk. J GEN APPL MICROBIOL 2016; 61:50-6. [PMID: 26018501 DOI: 10.2323/jgam.61.50] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.1] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/03/2022]
Abstract
In this study, the lactic acid bacterial population of Qula cheese from the Gansu and Sichuan provinces of China were isolated and identified. Eight strains of Streptococcus thermophilus were isolated, of which five strains were selected for further characterization based on their fermentation properties. The changes in a number of parameters, including titration acidity, pH, viable counts, PrtS protease activity and the production of acetaldehyde, diacetyl and organic acid, were monitored during fermentation and the storage of fermented milks produced by the respective strain. All of the strains displaying acidifying capacity and all five fermented milks maintained high viable counts of S. thermophilus from fermentation to storage. Our study found that the changes in the monitored parameters were strain-specific and varied considerably among the five tested strains. Fermented milks produced by strain IMAU80809 had the highest concentration of acetaldehyde and were most favorable in the sensory evaluation. This study confirms that Qula cheese is a good source for isolating novel lactic acid bacterial strains with different fermentation properties, which will be very useful for further development and industrialization of traditionally fermented dairy products.
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Affiliation(s)
- Musu Zha
- Key Laboratory of Dairy Biotechnology and Engineering, Ministry Education of China
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25
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Sun W, Ghidini S, Luo Y, Zanardi E, Ma H, Ianieri A. Macro and micro elements profile of yak (Bos grunniens) milk from Qilian of Qinghai plateau. ITALIAN JOURNAL OF ANIMAL SCIENCE 2016. [DOI: 10.4081/ijas.2012.e33] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.1] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/23/2022]
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26
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Dahiya DK, Puniya AK. Evaluation of Survival, Free Radical Scavenging and Human Enterocyte Adherence Potential of Lactobacilli with Anti-Obesity and Anti-Inflammatory CLA Isomer-Producing Attributes. J FOOD PROCESS PRES 2015. [DOI: 10.1111/jfpp.12538] [Citation(s) in RCA: 13] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/22/2022]
Affiliation(s)
- Dinesh Kumar Dahiya
- Dairy Microbiology Division; ICAR-National Dairy Research Institute; Karnal Haryana India
| | - Anil Kumar Puniya
- Dairy Microbiology Division; ICAR-National Dairy Research Institute; Karnal Haryana India
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27
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High-throughput sequencing reveals microbial community diversity of Tibetan naturally fermented yak milk. ANN MICROBIOL 2015. [DOI: 10.1007/s13213-014-1013-x] [Citation(s) in RCA: 34] [Impact Index Per Article: 3.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022] Open
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28
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Diversity and functional characterization of Lactobacillus spp. isolated throughout the ripening of a hard cheese. Int J Food Microbiol 2014; 181:60-6. [DOI: 10.1016/j.ijfoodmicro.2014.04.020] [Citation(s) in RCA: 22] [Impact Index Per Article: 2.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/22/2013] [Revised: 04/01/2014] [Accepted: 04/18/2014] [Indexed: 12/24/2022]
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29
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Guo X, Long R, Kreuzer M, Ding L, Shang Z, Zhang Y, Yang Y, Cui G. Importance of Functional Ingredients in Yak Milk-Derived Food on Health of Tibetan Nomads Living Under High-Altitude Stress: A Review. Crit Rev Food Sci Nutr 2013; 54:292-302. [DOI: 10.1080/10408398.2011.584134] [Citation(s) in RCA: 55] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/14/2022]
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30
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Shori A, Baba A, Chuah P. The effects of fish collagen on the proteolysis of milk proteins, ACE inhibitory activity and sensory evaluation of plain- and Allium sativum-yogurt. J Taiwan Inst Chem Eng 2013. [DOI: 10.1016/j.jtice.2013.01.024] [Citation(s) in RCA: 25] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/27/2022]
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31
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Quigley L, O'Sullivan O, Stanton C, Beresford TP, Ross RP, Fitzgerald GF, Cotter PD. The complex microbiota of raw milk. FEMS Microbiol Rev 2013; 37:664-98. [PMID: 23808865 DOI: 10.1111/1574-6976.12030] [Citation(s) in RCA: 475] [Impact Index Per Article: 43.2] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/20/2012] [Revised: 06/14/2013] [Accepted: 06/18/2013] [Indexed: 12/15/2022] Open
Abstract
Here, we review what is known about the microorganisms present in raw milk, including milk from cows, sheep, goats and humans. Milk, due to its high nutritional content, can support a rich microbiota. These microorganisms enter milk from a variety of sources and, once in milk, can play a number of roles, such as facilitating dairy fermentations (e.g. Lactococcus, Lactobacillus, Streptococcus, Propionibacterium and fungal populations), causing spoilage (e.g. Pseudomonas, Clostridium, Bacillus and other spore-forming or thermoduric microorganisms), promoting health (e.g. lactobacilli and bifidobacteria) or causing disease (e.g. Listeria, Salmonella, Escherichia coli, Campylobacter and mycotoxin-producing fungi). There is also concern that the presence of antibiotic residues in milk leads to the development of resistance, particularly among pathogenic bacteria. Here, we comprehensively review these topics, while comparing the approaches, both culture-dependent and culture-independent, which can be taken to investigate the microbial composition of milk.
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Affiliation(s)
- Lisa Quigley
- Teagasc Moorepark Food Research Centre, Fermoy, Cork, Ireland
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32
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Wang J, Wu R, Zhang W, Sun Z, Zhao W, Zhang H. Proteomic comparison of the probiotic bacterium Lactobacillus casei Zhang cultivated in milk and soy milk. J Dairy Sci 2013; 96:5603-24. [PMID: 23871367 DOI: 10.3168/jds.2013-6927] [Citation(s) in RCA: 22] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/15/2013] [Accepted: 06/09/2013] [Indexed: 11/19/2022]
Abstract
Soy milk is regarded as a substitute for milk and has become popular in varied diets throughout the world. It has been shown that a newly characterized probiotic bacterium (Lactobacillus casei Zhang) actually grows faster in soy milk than in bovine milk. To elucidate the mechanism involved, we carried out a proteomic analysis to characterize bacterial proteins that varied upon growth in soy milk and bovine milk at 3 different growth phases, and compare their expression under these conditions. A total of 104 differentially expressed spots were identified from different phases using a peptide mass fingerprinting assay. Functional analysis revealed that a major part of these identified proteins is associated with transport and metabolism of carbohydrates, nucleotides, and amino acids as well. The results from our proteomic analysis were clarified by real-time quantitative PCR assay, which showed that Lb. casei Zhang loci involved in purine and pyrimidine biosynthesis were transcriptionally enhanced during growth in soy milk at lag phase (pH 6.4), whereas the loci involved in carbohydrate metabolism were upregulated in bovine milk. Particularly, our results showed that l-glutamine might play an important role in the growth of Lb. casei Zhang in soy milk and bovine milk, perhaps by contributing to purine, pyrimidine, and amino sugar metabolism.
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Affiliation(s)
- Jicheng Wang
- Key Laboratory of Dairy Biotechnology and Engineering, Ministry of Education, Inner Mongolia Agricultural University, Huhhot, Inner Mongolia, P R China
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33
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Al-Otaibi M. Isolation and Identification of Lactic Acid Bacteria and Yeasts from Sameel Milk: A Saudi Traditional Fermented Milk. ACTA ACUST UNITED AC 2012. [DOI: 10.3923/ijds.2012.73.83] [Citation(s) in RCA: 8] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/15/2022]
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34
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Ao X, Zhang X, Zhang X, Shi L, Zhao K, Yu J, Dong L, Cao Y, Cai Y. Identification of lactic acid bacteria in traditional fermented yak milk and evaluation of their application in fermented milk products. J Dairy Sci 2012; 95:1073-84. [PMID: 22365191 DOI: 10.3168/jds.2011-4224] [Citation(s) in RCA: 41] [Impact Index Per Article: 3.4] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/31/2011] [Accepted: 11/14/2011] [Indexed: 11/19/2022]
Abstract
In this study, 53 strains of lactic acid bacteria (LAB) isolated from Xueo, a traditional fermented yak milk in the western Sichuan Plateau of China, were identified and their use in fermented milk was evaluated. All gram-positive and catalase-negative strains were divided into 6 groups at the level of 87% similarity using amplified ribosomal DNA restriction analysis. These groups were identified as 6 species using 16S rDNA sequence analysis and atpA gene analysis. The dominant LAB strains in Xueo were Enterococcus durans, Lactobacillus fermentum, and Lactobacillus paracasei, accounting for 45.3, 22.6, and 17.0% of isolates, respectively. Milk fermented with most of the representative strains was high in quality, exhibiting relatively high viscosity, moderate acidity, good sensory quality, and high counts of viable LAB. Fermented milk of E. durans SCA16 and L. fermentum SCA52 achieved the highest scores for overall sensory quality. Most strains displayed antimicrobial activity against at least 1 of 9 spoilage microorganisms. Lactic acid was the main factor inhibiting the growth of spoilage bacteria, and H(2)O(2) was also inhibitory to some extent. Excluding the influence of acid and H(2)O(2), strains SCA52 (L. fermentum) and SCA7 (Lactobacillus plantarum) were antagonistic against some of the indicators, suggesting that the 2 strains may produce a bacteriocin-like substance. Therefore, the development of superior strains isolated from Xueo to ferment milk with similar flavor and texture to Xueo is expected.
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Affiliation(s)
- X Ao
- Sichuan Agricultural University, Yaan, Sichuan 625000, China
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35
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DWI JATMIKO YOGA, DE BARROS LOPES MIGUEL, D BARTON MARY. Molecular Identification of Yeasts Isolated from Dadih by RFLP-PCR and Assessment on Their Ability in Utilizing Lactate. MICROBIOLOGY INDONESIA 2012. [DOI: 10.5454/mi.6.1.5] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/22/2022] Open
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36
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Liu W, Sun Z, Zhang Y, Zhang C, Menghebilige, Yang M, Sun T, Bao Q, Chen W, Zhang H. A survey of the bacterial composition of kurut from Tibet using a culture-independent approach. J Dairy Sci 2012; 95:1064-72. [DOI: 10.3168/jds.2010-4119] [Citation(s) in RCA: 23] [Impact Index Per Article: 1.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/21/2010] [Accepted: 11/10/2011] [Indexed: 11/19/2022]
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37
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Bao Q, Liu W, Yu J, Wang W, Qing M, Chen X, Wang F, Zhang J, Zhang W, Qiao J, Sun T, Zhang H. Isolation and identification of cultivable lactic acid bacteria in traditional yak milk products of Gansu Province in China. J GEN APPL MICROBIOL 2012; 58:95-105. [DOI: 10.2323/jgam.58.95] [Citation(s) in RCA: 38] [Impact Index Per Article: 3.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/03/2022]
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38
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Wang JC, Zhang WY, Zhong Z, Wei AB, Bao QH, Zhang Y, Sun TS, Postnikoff A, Meng H, Zhang HP. Transcriptome analysis of probiotic Lactobacillus casei Zhang during fermentation in soymilk. ACTA ACUST UNITED AC 2012; 39:191-206. [DOI: 10.1007/s10295-011-1015-7] [Citation(s) in RCA: 20] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/11/2011] [Accepted: 06/25/2011] [Indexed: 12/01/2022]
Abstract
Abstract
Lactobacillus casei Zhang is a widely recognized probiotic bacterium, which is being commercially used in China. To study the gene expression dynamics of L. casei Zhang during fermentation in soymilk, a whole genome microarray was used to screen for differentially expressed genes when grown to the lag phase, the late logarithmic phase, and the stationary phase. Comparisons of different transcripts next to each other revealed 162 and 63 significantly induced genes in the late logarithmic phase and stationary phase, of which the expression was at least threefold up-regulated and down-regulated, respectively. Approximately 38.4% of the up-regulated genes were associated with amino acid transport and metabolism notably for histidine and lysine biosynthesis, followed by genes/gene clusters involved in carbohydrate transport and metabolism, lipid transport and metabolism, and inorganic ion transport and metabolism. The analysis results suggest a complex stimulatory effect of soymilk-based ecosystem on the L. casei Zhang growth. On the other hand, it provides the very first insight into the molecular mechanism of L. casei strain for how it will adapt to the protein-rich environment.
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Affiliation(s)
- Ji-Cheng Wang
- grid.411638.9 0000000417569607 Key Laboratory of Dairy Biotechnology and Engineering, Ministry of Education, School of Food Science and Engineering Inner Mongolia Agricultural University 010018 Huhhot China
| | - Wen-Yi Zhang
- grid.411638.9 0000000417569607 Key Laboratory of Dairy Biotechnology and Engineering, Ministry of Education, School of Food Science and Engineering Inner Mongolia Agricultural University 010018 Huhhot China
| | - Zhi Zhong
- grid.411638.9 0000000417569607 Key Laboratory of Dairy Biotechnology and Engineering, Ministry of Education, School of Food Science and Engineering Inner Mongolia Agricultural University 010018 Huhhot China
| | - Ai-Bin Wei
- grid.411638.9 0000000417569607 Key Laboratory of Dairy Biotechnology and Engineering, Ministry of Education, School of Food Science and Engineering Inner Mongolia Agricultural University 010018 Huhhot China
| | - Qiu-Hua Bao
- grid.411638.9 0000000417569607 Key Laboratory of Dairy Biotechnology and Engineering, Ministry of Education, School of Food Science and Engineering Inner Mongolia Agricultural University 010018 Huhhot China
| | - Yong Zhang
- grid.411638.9 0000000417569607 Key Laboratory of Dairy Biotechnology and Engineering, Ministry of Education, School of Food Science and Engineering Inner Mongolia Agricultural University 010018 Huhhot China
| | - Tian-Song Sun
- grid.411638.9 0000000417569607 Key Laboratory of Dairy Biotechnology and Engineering, Ministry of Education, School of Food Science and Engineering Inner Mongolia Agricultural University 010018 Huhhot China
| | - Andrew Postnikoff
- grid.411638.9 0000000417569607 Key Laboratory of Dairy Biotechnology and Engineering, Ministry of Education, School of Food Science and Engineering Inner Mongolia Agricultural University 010018 Huhhot China
| | - He Meng
- grid.16821.3c 0000000403688293 School of Agriculture and Biology Shanghai Jiao Tong University 200240 Shanghai China
| | - He-Ping Zhang
- grid.411638.9 0000000417569607 Key Laboratory of Dairy Biotechnology and Engineering, Ministry of Education, School of Food Science and Engineering Inner Mongolia Agricultural University 010018 Huhhot China
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39
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WANG HAIKUAN, CUI LIMIN, CHEN WEI, ZHANG HEPING. An application in Gouda cheese manufacture for a strain of Lactobacillus helveticus ND01. INT J DAIRY TECHNOL 2011. [DOI: 10.1111/j.1471-0307.2011.00678.x] [Citation(s) in RCA: 14] [Impact Index Per Article: 1.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
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40
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Luo F, Feng S, Sun Q, Xiang W, Zhao J, Zhang J, Yang Z. Screening for bacteriocin-producing lactic acid bacteria from kurut, a traditional naturally-fermented yak milk from Qinghai–Tibet plateau. Food Control 2011. [DOI: 10.1016/j.foodcont.2010.05.006] [Citation(s) in RCA: 33] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/25/2022]
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41
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Bai M, Qing M, Guo Z, Zhang Y, Chen X, Bao Q, Zhang H, Sun TS. Occurrence and dominance of yeast species in naturally fermented milk from the Tibetan Plateau of China. Can J Microbiol 2010; 56:707-14. [DOI: 10.1139/w10-056] [Citation(s) in RCA: 32] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/22/2022]
Abstract
To determine which yeasts are present in the naturally fermented milks of China, 69 samples made by the nomads of Tibet were collected from the Tibetan Plateau in China. From these samples, 225 strains of yeast were isolated and identified using conventional microbiological analysis and gene sequencing analysis of the D1/D2 domain of the large subunit (26S) ribosomal DNA. The results showed that the total concentration of yeasts in these samples ranged from 5.01 to 8.97 log10 colony-forming units (CFU)/mL (6.91 ± 1.02 log10 CFU/mL; mean ± SD). The number of cultivable yeasts was higher in the samples from Qinghai (7.55 ± 0.75 log10 CFU/mL) than those from Tibet (6.21 ± 0.79 log10 CFU/mL, P < 0.05). Moreover, there were 15 phylotypes in these 69 samples. Among these phylotypes, Kluyveromyces marxianus (49.3%, frequency percentage), Saccharomyces cerevisiae (62.3%), and Pichia fermentans (46.4%) appeared frequently and can be considered the most common culturable species in naturally fermented milk products. Traditional fermented Mongolian cow milk featured a wide diversity of yeast species, including Issatchenkia orientalis , Kazachstania unisporus , Rhodotorula mucilaginosa , Candida pararugosa , Torulaspora delbrueckii , Geotrichum sp., Kazachstania unisporus , Geotrichum fragrans , Debaryomyces hansenii , Yarrowia lipolytica , Trichosporon gracile , and Pichia membranifaciens . This study provides new data on yeast composition in naturally fermented milk and shows the yeast biodiversity of fermented milk products from the Tibetan Plateau of China.
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Affiliation(s)
- Mei Bai
- Key Laboratory of Dairy Biotechnology and Engineering, Ministry of Education, Inner Mongolia Agricultural University, 306 Zhaowuda Road, Huhhot, Inner Mongolia 010018, P.R. China
| | - Manjun Qing
- Key Laboratory of Dairy Biotechnology and Engineering, Ministry of Education, Inner Mongolia Agricultural University, 306 Zhaowuda Road, Huhhot, Inner Mongolia 010018, P.R. China
| | - Zhuang Guo
- Key Laboratory of Dairy Biotechnology and Engineering, Ministry of Education, Inner Mongolia Agricultural University, 306 Zhaowuda Road, Huhhot, Inner Mongolia 010018, P.R. China
| | - Yong Zhang
- Key Laboratory of Dairy Biotechnology and Engineering, Ministry of Education, Inner Mongolia Agricultural University, 306 Zhaowuda Road, Huhhot, Inner Mongolia 010018, P.R. China
| | - Xia Chen
- Key Laboratory of Dairy Biotechnology and Engineering, Ministry of Education, Inner Mongolia Agricultural University, 306 Zhaowuda Road, Huhhot, Inner Mongolia 010018, P.R. China
| | - Qiuhua Bao
- Key Laboratory of Dairy Biotechnology and Engineering, Ministry of Education, Inner Mongolia Agricultural University, 306 Zhaowuda Road, Huhhot, Inner Mongolia 010018, P.R. China
| | - Heping Zhang
- Key Laboratory of Dairy Biotechnology and Engineering, Ministry of Education, Inner Mongolia Agricultural University, 306 Zhaowuda Road, Huhhot, Inner Mongolia 010018, P.R. China
| | - Tian-song Sun
- Key Laboratory of Dairy Biotechnology and Engineering, Ministry of Education, Inner Mongolia Agricultural University, 306 Zhaowuda Road, Huhhot, Inner Mongolia 010018, P.R. China
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Bao Y, Zhang Y, Zhang Y, Liu Y, Wang S, Dong X, Wang Y, Zhang H. Screening of potential probiotic properties of Lactobacillus fermentum isolated from traditional dairy products. Food Control 2010. [DOI: 10.1016/j.foodcont.2009.10.010] [Citation(s) in RCA: 213] [Impact Index Per Article: 15.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
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AIRIDENGCAICIKE, CHEN XIA, DU XIAOHUA, WANG WEIHONG, ZHANG JIACHAO, SUN ZHIHONG, LIU WENJUN, LI LI, SUN TIANSONG, ZHANG HEPING. Isolation and identification of cultivable lactic acid bacteria in traditional fermented milk of Tibet in China. INT J DAIRY TECHNOL 2010. [DOI: 10.1111/j.1471-0307.2010.00595.x] [Citation(s) in RCA: 33] [Impact Index Per Article: 2.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
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Sun Z, Liu W, Gao W, Yang M, Zhang J, Wu L, Wang J, Menghe B, Sun T, Zhang H. Identification and characterization of the dominant lactic acid bacteria from kurut: The naturally fermented yak milk in Qinghai, China. J GEN APPL MICROBIOL 2010; 56:1-10. [DOI: 10.2323/jgam.56.1] [Citation(s) in RCA: 59] [Impact Index Per Article: 4.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/03/2022]
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Chen Y, Sun T, Wang J, Airden C, Bai M, Zhang H. Comparison of nutrition and microbiological compositions between two types of fermented milk from Tibet in China. Int J Food Sci Nutr 2009; 60 Suppl 7:243-50. [DOI: 10.1080/09637480903005540] [Citation(s) in RCA: 8] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/20/2022]
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Liu W, Sun Z, Zhang J, Gao W, Wang W, Wu L, Sun T, Chen W, Liu X, Zhang H. Analysis of microbial composition in acid whey for dairy fan making in Yunnan by conventional method and 16S rRNA sequencing. Curr Microbiol 2009; 59:199-205. [PMID: 19459001 DOI: 10.1007/s00284-009-9423-x] [Citation(s) in RCA: 31] [Impact Index Per Article: 2.1] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/08/2009] [Revised: 04/15/2009] [Accepted: 04/23/2009] [Indexed: 11/28/2022]
Abstract
Dairy fan is a traditional milk product made by adding 'acid juice' and heating up. It has been consumed by people of minority ethnic region in Yunnan Province of China for over 1,000 years. In order to improve the quality of dairy fan for further industrial-scale production, we investigated the microbial composition, especially Lactic Acid Bacteria (LAB), by conventional method and 16S rRNA sequences analysis in acid whey, which was the starter culture for traditional dairy fan making. Twenty samples of acid whey were collected from Yunnan. Ninety-one phylotypes of LAB were isolated from these samples and identified by conventional method and 16S rRNA sequencing analysis. The results showed that all isolates belonged to three genera and nine different species. Moreover, Lactobacillus helveticus was the predominant population among these samples, mesophilic and thermophilic LAB could be considered as the major microbial composition of acid whey in the Yunnan Province of China. This paper systematically studied the LAB composition of acid whey, which may be valuable for designing starter culture for dairy fan production.
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Affiliation(s)
- Wenjun Liu
- Key Laboratory of Dairy Biotechnology and Bioengineering, Ministry of Education, Huhhot, People's Republic of China.
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