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Hongchao D, Ma L, Xu Z, Soteyome T, Yuan L, Yang Z, Jiao XA. Invited review: Role of Bacillus licheniformis in the dairy industry- friends or foes? J Dairy Sci 2024:S0022-0302(24)00904-4. [PMID: 38851582 DOI: 10.3168/jds.2024-24826] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/25/2024] [Accepted: 05/07/2024] [Indexed: 06/10/2024]
Abstract
Bacillus licheniformis is one of the major spore-forming bacteria with great genotypic diversity in raw milk, dairy ingredients, final dairy products, and is found throughout the dairy processing continuum. Though being widely used as a probiotic strain, this species also serves as a potential risk in the dairy industry based on its roles in foodborne illness and dairy spoilage. Biofilm formation of B. licheniformis in combined with the heat resistance of its spores, make it impossible to prevent the presence of B. licheniformis in final dairy products by traditional cleaning and disinfection procedures. Despite the extensive efforts on the identification of B. licheniformis from various dairy samples, no reviews have been reported on both hazard and benefits of this spore-former. This review discusses the prevalence of B. licheniformis from raw milk to commercial dairy products, biofilm formation and spoilage potential of B. licheniformis, and its potential prevention methods. In addition, the potential benefits of B. licheniformis in the dairy industry were also summarized.
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Affiliation(s)
- Dai Hongchao
- School of Food Science and Engineering, Yangzhou University, Yangzhou, Jiangsu, 225127 China; Jiangsu Key Laboratory of Zoonoses, Yangzhou, Jiangsu, 225009 China
| | - Lili Ma
- School of Food Science and Engineering, Yangzhou University, Yangzhou, Jiangsu, 225127 China
| | - Zhenbo Xu
- School of Food Science and Engineering, Guangdong Province Key Laboratory for Green Processing of Natural Products and Product Safety, Engineering Research Center of Starch and Vegetable Protein Processing Ministry of Education, South China University of Technology, Guangzhou 510640, China; Department of Biology, Massachusetts Institute of Technology, Cambridge, MA 02139, United States; Home Economics Technology, Rajamangala University of Technology Phra Nakhon, Bangkok, Thailand
| | - Thanapop Soteyome
- Home Economics Technology, Rajamangala University of Technology Phra Nakhon, Bangkok, Thailand
| | - Lei Yuan
- School of Food Science and Engineering, Yangzhou University, Yangzhou, Jiangsu, 225127 China; Jiangsu Key Laboratory of Zoonoses, Yangzhou, Jiangsu, 225009 China.
| | - Zhenquan Yang
- School of Food Science and Engineering, Yangzhou University, Yangzhou, Jiangsu, 225127 China
| | - Xin-An Jiao
- Jiangsu Key Laboratory of Zoonoses, Yangzhou, Jiangsu, 225009 China
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Lott TT, Martin NH, Dumpler J, Wiedmann M, Moraru CI. Microbacterium represents an emerging microorganism of concern in microfiltered extended shelf-life milk products. J Dairy Sci 2023; 106:8434-8448. [PMID: 37678790 DOI: 10.3168/jds.2023-23734] [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: 05/11/2023] [Accepted: 07/13/2023] [Indexed: 09/09/2023]
Abstract
Growing interest in the manufacture of extended shelf-life (ESL) milk, which is typically achieved by a high-temperature treatment called ultra-pasteurization (UP), is driven by distribution challenges, efforts to reduce food waste, and more. Even though high-temperature, short-time (HTST) pasteurized milk has a substantially shorter shelf life than UP milk, HTST milk is preferred in the United States because consumers tend to perceive UP milk as less desirable due to the "cooked" flavor associated with high-temperature processing. While ESL beyond 21 d may be possible for HTST, the survival and outgrowth of psychrotolerant aerobic spore-forming bacteria can still be a limitation to extending shelf life of HTST milk. Microfiltration (MF) is effective for reducing vegetative microorganisms and spores in raw milk, but it is unclear what the effects of membrane pore size, storage temperature, and milk type (i.e., skim vs. whole) are on the microbial shelf life of milk processed by both MF and HTST pasteurization. To investigate these factors, raw skim milk was MF using different pore sizes (0.8 or 1.2 μm), and then MF skim milk and standardized whole milk (MF skim with heat-treated [85°C for 20 s] cream) were HTST pasteurized at 75°C for 20 s. Subsequently, milk was stored at 3°C, 6.5°C, or 10°C and total bacteria counts were measured for up to 63 d. An ANOVA indicated that mean bacterial concentrations between storage temperatures were significantly different from each other, with mean maximum observed concentrations of 3.67, 5.33, and 8.08 log10 cfu/mL for storage temperatures 3°C, 6.5°C, and 10°C, respectively. Additionally, a smaller difference in mean maximum bacterial concentrations throughout shelf life was identified between pore sizes (<1 log cfu/mL), but no significant difference was attributed to milk type. An unexpected outcome of this study was the identification of Microbacterium as a major contributor to the bacterial population in MF ESL milk. Microbacterium is a psychrotolerant, thermoduric gram-positive, non-spore-forming rod with a small cell size (∼0.9 μm length and ∼0.3 μm width), which our data suggest was able to permeate the membranes used in this study, survive HTST pasteurization, and then grow at refrigeration temperatures. While spores continue to be a key concern for the manufacture of MF, ESL milk, our study demonstrates the importance of other psychrotolerant, thermoduric bacteria such as Microbacterium to these products.
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Affiliation(s)
- T T Lott
- Department of Food Science, Cornell University, Ithaca, NY 14853
| | - N H Martin
- Department of Food Science, Cornell University, Ithaca, NY 14853.
| | - J Dumpler
- Department of Food Science, Cornell University, Ithaca, NY 14853
| | - M Wiedmann
- Department of Food Science, Cornell University, Ithaca, NY 14853
| | - C I Moraru
- Department of Food Science, Cornell University, Ithaca, NY 14853.
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Hu Y, Wu W. Application of Membrane Filtration to Cold Sterilization of Drinks and Establishment of Aseptic Workshop. FOOD AND ENVIRONMENTAL VIROLOGY 2023:10.1007/s12560-023-09551-6. [PMID: 36933166 PMCID: PMC10024305 DOI: 10.1007/s12560-023-09551-6] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Received: 11/19/2021] [Accepted: 02/27/2023] [Indexed: 06/01/2023]
Abstract
Aseptic packaging of high quality beverage is necessary and its cold-pasteurization or sterilization is vital. Studies on application of ultrafiltration or microfiltration membrane to cold- pasteurization or sterilization for the aseptic packaging of beverages have been reviewed. Designing and manufacturing ultrafiltration or microfiltration membrane systems for cold-pasteurization or sterilization of beverage are based on the understanding of size of microorganisms and theoretical achievement of filtration. It is concluded that adaptability of membrane filtration, especially its combination with other safe cold method, to cold- pasteurization and sterilization for the aseptic packaging of beverages should be assured without a shadow of doubt in future.
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Affiliation(s)
- Yunhao Hu
- College of Food Science, Southwest University, No.2 Tian Shengqiao, Beibei, Chongqing, People's Republic of China
| | - Wenbiao Wu
- College of Food Science, Southwest University, No.2 Tian Shengqiao, Beibei, Chongqing, People's Republic of China.
- Research Center of Grains, Oils and Foods Engineering Design, Industrial Research Institute, Southwest University, No.2 Tian Shengqiao, Beibei, Chongqing, People's Republic of China.
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Physical, chemical and microbiological changes in liquid micellar casein concentrates induced by high-pressure treatments. Lebensm Wiss Technol 2022. [DOI: 10.1016/j.lwt.2022.114228] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
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5
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Griep-Moyer E, Trmčić A, Qian C, Moraru C. Monte Carlo simulation model predicts bactofugation can extend shelf-life of pasteurized fluid milk, even when raw milk with low spore counts is used as the incoming ingredient. J Dairy Sci 2022; 105:9439-9449. [DOI: 10.3168/jds.2022-22174] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/08/2022] [Accepted: 07/13/2022] [Indexed: 11/06/2022]
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Neoκleous I, Tarapata J, Papademas P. Non-thermal Processing Technologies for Dairy Products: Their Effect on Safety and Quality Characteristics. FRONTIERS IN SUSTAINABLE FOOD SYSTEMS 2022. [DOI: 10.3389/fsufs.2022.856199] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/13/2022] Open
Abstract
Thermal treatment has always been the processing method of choice for food treatment in order to make it safe for consumption and to extend its shelf life. Over the past years non-thermal processing technologies are gaining momentum and they have been utilized especially as technological advancements have made upscaling and continuous treatment possible. Additionally, non-thermal treatments are usually environmentally friendly and energy-efficient, hence sustainable. On the other hand, challenges exist; initial cost of some non-thermal processes is high, the microbial inactivation needs to be continuously assessed and verified, application to both to solid and liquid foods is not always available, some organoleptic characteristics might be affected. The combination of thermal and non-thermal processing methods that will produce safe foods with minimal effect on nutrients and quality characteristics, while improving the environmental/energy fingerprint might be more plausible.
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Drishya C, Yoha K, Perumal AB, Moses JA, Anandharamakrishnan C, Balasubramaniam VM. Impact of nonthermal food processing techniques on mycotoxins and their producing fungi. Int J Food Sci Technol 2022. [DOI: 10.1111/ijfs.15444] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
Affiliation(s)
- C. Drishya
- Computational Modeling and Nanoscale Processing Unit National Institute of Food Technology, Entrepreneurship and Management ‐ Thanjavur, Ministry of Food Processing Industries, Government of India Thanjavur 613005 India
| | - K.S. Yoha
- Computational Modeling and Nanoscale Processing Unit National Institute of Food Technology, Entrepreneurship and Management ‐ Thanjavur, Ministry of Food Processing Industries, Government of India Thanjavur 613005 India
| | - Anand Babu Perumal
- Computational Modeling and Nanoscale Processing Unit National Institute of Food Technology, Entrepreneurship and Management ‐ Thanjavur, Ministry of Food Processing Industries, Government of India Thanjavur 613005 India
| | - Jeyan A Moses
- Computational Modeling and Nanoscale Processing Unit National Institute of Food Technology, Entrepreneurship and Management ‐ Thanjavur, Ministry of Food Processing Industries, Government of India Thanjavur 613005 India
| | - C. Anandharamakrishnan
- Computational Modeling and Nanoscale Processing Unit National Institute of Food Technology, Entrepreneurship and Management ‐ Thanjavur, Ministry of Food Processing Industries, Government of India Thanjavur 613005 India
| | - V. M. Balasubramaniam
- Department of Food Science and Technology & Department of Food Agricultural and Biological Engineering The Ohio State University Columbus Ohio USA
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Wedel C, Atamer Z, Dettling A, Wenning M, Scherer S, Hinrichs J. Towards low-spore milk powders: A review on microbiological challenges of dairy powder production with focus on aerobic mesophilic and thermophilic spores. Int Dairy J 2022. [DOI: 10.1016/j.idairyj.2021.105252] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/05/2022]
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9
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Galarza U, Iturmendi N, García A, Fernández T, Maté JI. Evolution of microbial and protein qualities of fractions of milk protein processed by microfiltration. Lebensm Wiss Technol 2022. [DOI: 10.1016/j.lwt.2021.113064] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
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11
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CUNHA TMPD, CANELLA MHM, HAAS ICDS, AMBONI RDDMC, PRUDENCIO ES. A theoretical approach to dairy products from membrane processes. FOOD SCIENCE AND TECHNOLOGY 2022. [DOI: 10.1590/fst.12522] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
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12
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Puri R, Bot F, Singh U, O’Mahony JA. Influence of Transglutaminase Crosslinking on Casein Protein Fractionation during Low Temperature Microfiltration. Foods 2021; 10:foods10123146. [PMID: 34945697 PMCID: PMC8701848 DOI: 10.3390/foods10123146] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/17/2021] [Revised: 11/25/2021] [Accepted: 12/14/2021] [Indexed: 12/03/2022] Open
Abstract
Low temperature microfiltration (MF) is applied in dairy processing to achieve higher protein and microbiological quality ingredients and to support ingredient innovation; however, low temperature reduces hydrophobic interactions between casein proteins and increases the solubility of colloidal calcium phosphate, promoting reversible dissociation of micellar β-casein into the serum phase, and thus into permeate, during MF. Crosslinking of casein proteins using transglutaminase was studied as an approach to reduce the permeation of casein monomers, which typically results in reduced yield of protein in the retentate fraction. Two treatments (a) 5 °C/24 h (TA) and (b) 40 °C/90 min (TB), were applied to the feed before filtration at 5 °C, with a 0.1 µm membrane. Flux was high for TA treatment possibly due to the stabilising effect of transglutaminase on casein micelles. It is likely that formation of isopeptide bonds within and on the surface of micelles results in the micelles being less readily available for protein-protein and protein–membrane interactions, resulting in less resistance to membrane pores and flow passage, thereby conferring higher permeate flux. The results also showed that permeation of casein monomers into the permeate was significantly reduced after both enzymatic treatments as compared to control feed due to the reduced molecular mobility of soluble casein, mainly β-casein, caused by transglutaminase crosslinking.
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Affiliation(s)
- Ritika Puri
- School of Food and Nutritional Sciences, University College Cork, T12 TP07 Cork, Ireland; (F.B.); (J.A.O.)
- Correspondence: or
| | - Francesca Bot
- School of Food and Nutritional Sciences, University College Cork, T12 TP07 Cork, Ireland; (F.B.); (J.A.O.)
| | - Upendra Singh
- Lakeland Dairies, Bailieborough, A82 N6K8 Co. Cavan, Ireland;
| | - James A. O’Mahony
- School of Food and Nutritional Sciences, University College Cork, T12 TP07 Cork, Ireland; (F.B.); (J.A.O.)
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Effect of Pulsed Electric Field (PEF) on Bacterial Viability and Whey Protein in the Processing of Raw Milk. APPLIED SCIENCES-BASEL 2021. [DOI: 10.3390/app112311281] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/17/2022]
Abstract
There is growing concern regarding the nutritional value of processed food products. Although thermal pasteurization, used in food processing, is a safe method and is widely applied in the food industry, food products lack quality and nutritional value because of the high temperatures used during pasteurization. In this study, the effect of pulsed electric field (PEF) processing on whey protein content and bacterial viability in raw milk was evaluated by changing the PEF strength and number of pulses. For comparison, traditional pasteurization techniques, such as low-temperature long-time (LTLT), ultra-high temperature (UHT), and microfiltration (MF), were also tested for total whey protein content, bacterial activity, and coliforms. We found that, after treatment with PEF, a significant decrease in total bacterial viability of 2.43 log and coliforms of 0.9 log was achieved, although undenatured whey protein content was not affected at 4.98 mg/mL. While traditional pasteurization techniques showed total bacterial inactivation, they were detrimental for whey protein content: β-lactoglobulin was not detected using HPLC in samples treated with UHT. LTLT treatment led to a significant decrease of 75% in β-lactoglobulin concentration; β-lactoglobulin content in milk samples treated with MF was the lowest compared to LTLT and UHT pasteurization, and ~10% and 27% reduction was observed.
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Abstract
The introduction of membrane filtration during infant milk formula (IMF) processing represents an innovative approach to increasing native protein content compared to standard IMF. The objective of this study was to compare IMF powder produced using a standard process and IMF produced from raw bovine skim milk with added whey protein isolate using a split-stream process incorporating a ceramic 1.4 μm filter followed by a polyvinylidene difluoride polymeric 0.2 μm filter. Retentates from 0.2 μm microfiltration (MF) were blended with fat, lactose, and minerals and subsequently high-temperature treated (125 °C × 5 s). The heat-treated retentate was merged with the permeate from the 0.2 μm MF, homogenised, and spray-dried (referred to as membrane-filtered IMF or MEM-IMF). A control IMF was also produced using standard treatment (referred to as high-temperature IMF or HT-IMF) without membrane filtration. Both IMF products were characterised by high-performance liquid chromatography, particle size, and enzyme activity assays. MEM-IMF powder had significantly higher amounts of native (1.1 g per 100 g powder) and monomeric (1.48 g per 100 g powder) whey proteins when compared to 0.18 and 0.46 g per 100 g powder in HT-IMF, respectively. MEM-IMF also exhibited a lower degree of protein aggregation compared to HT-IMF. Comparison of microbial and Maillard by-products markers demonstrated that a safe IMF product could be produced at scale, although levels of the Maillard by-product marker, carboxymethyl-lysine, were not significantly reduced in MEM-IMF. This study demonstrates how membrane filtration can be used to retain native proteins during IMF manufacture.
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France TC, Kelly AL, Crowley SV, O’Mahony JA. Cold Microfiltration as an Enabler of Sustainable Dairy Protein Ingredient Innovation. Foods 2021; 10:foods10092091. [PMID: 34574201 PMCID: PMC8468473 DOI: 10.3390/foods10092091] [Citation(s) in RCA: 9] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/30/2021] [Revised: 08/29/2021] [Accepted: 09/01/2021] [Indexed: 11/22/2022] Open
Abstract
Classically, microfiltration (0.1–0.5 µm) of bovine skim milk is performed at warm temperatures (45–55 °C), to produce micellar casein and milk-derived whey protein ingredients. Microfiltration at these temperatures is associated with high initial permeate flux and allows for the retention of the casein fraction, resulting in a whey protein fraction of high purity. Increasingly, however, the microfiltration of skim milk and other dairy streams at low temperatures (≤20 °C) is being used in the dairy industry. The trend towards cold filtration has arisen due to associated benefits of improved microbial quality and reduced fouling, allowing for extended processing times, improved product quality and opportunities for more sustainable processing. Performing microfiltration of skim milk at low temperatures also alters the protein profile and mineral composition of the resulting processing streams, allowing for the generation of new ingredients. However, the use of low processing temperatures is associated with high mechanical energy consumption to compensate for the increased viscosity, and thermal energy consumption for inline cooling, impacting the sustainability of the process. This review will examine the differences between warm and cold microfiltration in terms of membrane performance, partitioning of bovine milk constituents, microbial growth, ingredient innovation and process sustainability.
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Novel technologies for extending the shelf life of drinking milk: Concepts, research trends and current applications. Lebensm Wiss Technol 2021. [DOI: 10.1016/j.lwt.2021.111746] [Citation(s) in RCA: 9] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/21/2022]
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17
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Enayaty-Ahangar F, Murphy SI, Martin NH, Wiedmann M, Ivanek R. Optimizing Pasteurized Fluid Milk Shelf-Life Through Microbial Spoilage Reduction. FRONTIERS IN SUSTAINABLE FOOD SYSTEMS 2021. [DOI: 10.3389/fsufs.2021.670029] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/13/2022] Open
Abstract
Psychrotolerant spore-forming bacteria, entering raw milk primarily on-farm, represent a major challenge for fluid milk processors due to the ability of these bacteria to survive heat treatments used for milk processing (e.g., pasteurization) and to cause premature spoilage. Importantly, fluid milk processors require tools to identify optimal strategies for reducing spore-forming bacteria, thereby extending product shelf-life by delaying spoilage. Potential strategies include (i) introducing farm-level premium payments (i.e., bonuses) based on spore-forming bacteria counts in raw milk and (ii) investing in spore reduction technologies at the processing level of the fluid milk supply chain. In this study, we apply an optimization methodology to the problem of milk spoilage due to psychrotolerant spore-forming bacteria and propose two novel mixed-integer linear programming models that assess improving milk shelf-life from the dairy processors' perspective. Our first model, imposed to a budgetary constraint, maximizes milk's shelf-life to cater to consumers who prefer milk with a long shelf-life. The second model minimizes the budget required to perform operations to produce milk with a shelf-life of a certain length geared to certain customers. We generate case studies based on real-world data from multiple sources and perform a comprehensive computational study to obtain optimal solutions for different processor sizes. Results demonstrate that optimal combinations of interventions are dependent on dairy processors' production volume and quality of raw milk from different producers. Thus, the developed models provide novel decision support tools that will aid individual processors in identifying the optimal approach to achieving a desired milk shelf-life given their specific production conditions and motivations for shelf-life extension.
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Kreve S, Dos Reis AC. Effect of surface properties of ceramic materials on bacterial adhesion: A systematic review. J ESTHET RESTOR DENT 2021; 34:461-472. [PMID: 34213078 DOI: 10.1111/jerd.12799] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/29/2021] [Revised: 04/24/2021] [Accepted: 06/20/2021] [Indexed: 12/22/2022]
Abstract
PURPOSE The objective of this systematic review was to describe studies that report on whether surface characteristics such as electrostatic charge, surface free energy, and surface topography promote influence on bacterial adhesion on ceramic surfaces. MATERIAL AND METHOD Searches in the SCOPUS, PubMed/Medline, Web of Science, EMBASE, and Google Scholar databases were performed between December 2020 and January 2021 and updated in March 2021. In addition, a manual search of reference lists from relevant retrieved articles was performed. The criteria included: studies that evaluated ceramic surfaces, which described factors such as surface free energy, electrostatic charges, roughness, zeta potential, and their relationship with bacteria. RESULTS Database search resulted in 348 papers. Of the 24 studies selected for full reading, 17 articles remained in this systematic review. Another five studies were found in references of articles included, totaling 22 studies. These had a high heterogeneity making it difficult to perform statistical analysis, so a descriptive analysis was performed. CONCLUSIONS For dental ceramics, not enough results were found to demonstrate the influence of the electrostatic condition, and its relationship with bacterial adhesion. However, studies of this review show that there is a correlation between bacterial adhesion, surface free energy, and topography. CLINICAL SIGNIFICANCE The knowledge of ceramics with repulsive physical-chemical interactions would allow an environment suggestive of non-adhesion of pathogenic biofilm.
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Affiliation(s)
- Simone Kreve
- Department of Dental Materials and Prosthodontics, Ribeirão Preto Dental School, USP-University of São Paulo, Ribeirão Preto, Brazil
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Zhang W, Liu Y, Li Z, Xu S, Hettinga K, Zhou P. Retaining bioactive proteins and extending shelf life of skim milk by microfiltration combined with Ultraviolet-C treatment. Lebensm Wiss Technol 2021. [DOI: 10.1016/j.lwt.2021.110945] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/11/2022]
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20
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Cow's Milk Processing-Friend or Foe in Food Allergy? Foods 2021; 10:foods10030572. [PMID: 33803451 PMCID: PMC8000412 DOI: 10.3390/foods10030572] [Citation(s) in RCA: 16] [Impact Index Per Article: 5.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/07/2021] [Revised: 03/01/2021] [Accepted: 03/02/2021] [Indexed: 12/12/2022] Open
Abstract
Cow’s milk (CM) is an integral part of our daily diet starting in infancy and continuing throughout our lifetime. Its composition is rich in proteins with a high nutritional value, bioactive components, milk minerals including calcium, and a range of immunoactive substances. However, cow’s milk can also induce a range of immune-mediated diseases including non-IgE-mediated food allergies and IgE-mediated food allergies. Cow’s milk allergens have been identified and characterized and the most relevant ones can be assigned to both, the whey and casein fraction. For preservation a range of processing methods are applied to make cow’s milk and dairy products safe for consumers. However, these methods affect milk components and thus alter the overall immunogenic activity of cow’s milk. This review summarizes the current knowledge on cow’s milk allergens and immunoactive substances and the impact of the different processes up- or downregulating the immunogenicity of the respective proteins. It highlights the gaps of knowledge of the related disease mechanisms and the still unidentified beneficial immunomodulating compounds of cow’s milk.
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Manoharan D, Stephen J, Radhakrishnan M. Study on low‐pressure plasma system for continuous decontamination of milk and its quality evaluation. J FOOD PROCESS PRES 2020. [DOI: 10.1111/jfpp.15138] [Citation(s) in RCA: 14] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/12/2022]
Affiliation(s)
- Dharini Manoharan
- Centre of Excellence in Nonthermal Processing Technology Indian Institute of Food Processing TechnologyMinistry of Food Processing IndustriesGovt. of India Thanjavur India
| | - Jaspin Stephen
- Centre of Excellence in Nonthermal Processing Technology Indian Institute of Food Processing TechnologyMinistry of Food Processing IndustriesGovt. of India Thanjavur India
| | - Mahendran Radhakrishnan
- Centre of Excellence in Nonthermal Processing Technology Indian Institute of Food Processing TechnologyMinistry of Food Processing IndustriesGovt. of India Thanjavur India
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22
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Classical and Recent Applications of Membrane Processes in the Food Industry. FOOD ENGINEERING REVIEWS 2020. [DOI: 10.1007/s12393-020-09262-9] [Citation(s) in RCA: 17] [Impact Index Per Article: 4.3] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/16/2022]
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Gallo M, Ferrara L, Calogero A, Montesano D, Naviglio D. Relationships between food and diseases: What to know to ensure food safety. Food Res Int 2020; 137:109414. [DOI: 10.1016/j.foodres.2020.109414] [Citation(s) in RCA: 34] [Impact Index Per Article: 8.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/05/2020] [Revised: 05/21/2020] [Accepted: 06/04/2020] [Indexed: 02/07/2023]
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Tomczak W, Gryta M. Cross-Flow Microfiltration of Glycerol Fermentation Broths with Citrobacter freundii. MEMBRANES 2020; 10:E67. [PMID: 32276458 PMCID: PMC7231405 DOI: 10.3390/membranes10040067] [Citation(s) in RCA: 9] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 03/13/2020] [Revised: 04/01/2020] [Accepted: 04/04/2020] [Indexed: 11/17/2022]
Abstract
This paper reports the study of the cross-flow microfiltration (MF) of glycerol fermentation broths with Citrobacter freundii bacteria. A single channel tubular ceramic membrane with a nominal pore size of 0.14 µm was used. It has been demonstrated that the MF ceramic membrane has been successfully applied to bacteria cell removal and to effectively eliminate colloidal particles from glycerol fermentation broths. However, due to fouling, the significant reduction of the MF performance has been demonstrated. In order to investigate the impact of transmembrane pressure (TMP) and feed flow rate (Q) on MF performance, 24 experiments have been performed. The highest steady state permeate flux (138.97 dm3/m2h) was achieved for 0.12 MPa and 1000 dm3/h. Fouling analysis has been studied based on the resistance-in series model. It has been found that the percentage of irreversible fouling resistance during the MF increases with increasing TMP and Q. The permeate flux regeneration has been achieved by membrane cleaning with 3 wt % NaOH and 3 wt % H3PO4 at 45 °C. The results of this study are expected to be useful in industrially employing the MF process as the first step of glycerol fermentation broth purification.
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Affiliation(s)
- Wirginia Tomczak
- Faculty of Chemical Technology and Engineering, West Pomeranian University of Technology in Szczecin, ul. Pułaskiego 10, 70-322 Szczecin, Poland
| | - Marek Gryta
- Faculty of Chemical Technology and Engineering, West Pomeranian University of Technology in Szczecin, ul. Pułaskiego 10, 70-322 Szczecin, Poland
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Transmembrane Pressure and Recovery of Serum Proteins During Microfiltration of Skimmed Milk Subjected to Different Storage and Treatment Conditions. Foods 2020; 9:foods9040390. [PMID: 32230882 PMCID: PMC7231117 DOI: 10.3390/foods9040390] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/03/2020] [Revised: 03/17/2020] [Accepted: 03/18/2020] [Indexed: 11/17/2022] Open
Abstract
Milk pre-processing steps-storage at 4 °C (with durations of 48, 72 or 96 h) and methods for microbiological stabilization of milk (1.4 μm microfiltration, thermization, thermization + bactofugation, pasteurization) are performed industrially before 0.1 µm-microfiltration (MF) of skimmed milk to ensure the microbiological quality of final fractions. The objective of this study was to better understand the influence of these pre-processing steps and their cumulative effects on MF performances (i.e., transmembrane pressure, and transmission and recovery of serum proteins (SP) in the permeate). Results showed that heat treatment of skimmed milk decreased ceramic MF performances, especially after a long 4 °C storage duration (96 h) of raw milk: when milk was heat treated by pasteurization after 96 h of storage at 4 °C, the transmembrane pressure increased by 25% over a MF run of 330 min with a permeation flux of 75 L.h-1.m-2 and a volume reduction ratio of 3.0. After 48 h of storage at 4 °C, all other operating conditions being similar, the transmembrane pressure increased by only 6%. When milk was 1.4 µm microfiltered, the transmembrane pressure also increased by only 6%, regardless of the duration of 4 °C storage. The choice of microbiological stabilization method also influenced SP transmission and recovery: the higher the initial heat treatment of milk, the lower the transmission of SP and the lower their recovery in permeate. Moreover, the decline of SP transmission was all the higher that 4 °C storage of raw milk was long. These results were explained by MF membrane fouling, which depends on the load of microorganisms in the skimmed milks to be microfiltered as well as the rate of SP denaturation and/or aggregation resulting from pre-processing steps.
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Panopoulos G, Moatsou G, Psychogyiopoulou C, Moschopoulou E. Microfiltration of Ovine and Bovine Milk: Effect on Microbial Counts and Biochemical Characteristics. Foods 2020; 9:E284. [PMID: 32143320 PMCID: PMC7143640 DOI: 10.3390/foods9030284] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/09/2020] [Revised: 02/29/2020] [Accepted: 03/02/2020] [Indexed: 11/16/2022] Open
Abstract
The aim of this research work was to assess the effect of the microfiltration (ceramic membranes 1.4 μm, 50 °C) of partially defatted ovine milk (fat 0.4%) and bovine milk (fat 0.3%) characteristics. Feed milks, permeates and retentates were analyzed for microbial counts, gross composition, protein fractions, the indigenous enzymes cathepsin D and alkaline phosphatase and the behavior during renneting. It was showed that the microbial quality of both ovine and bovine permeate was improved by reduction of the total mesophilic microflora about 4 Log and 2 Log, respectively. The protein contents and the total solids contents of both permeates were significantly (p < 0.05) reduced. A further analysis of protein fractions by Reversed Phase -High Performance Liquid Chromatography (RP-HPLC) revealed lower αs1- and β-casein and higher κ-casein contents in permeates. The activity of alkaline phosphatase followed the allocation of the fat content, while activity of cathepsin D in permeates was not influenced, although somatic cells counts were removed. Regarding cheesemaking properties, the firmness of ovine curd made from the feed milk did not differ significantly from that made from the permeate. The obtained results suggested that microfiltration could be used for pre-treating of ovine milk prior to cheesemaking.
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Affiliation(s)
| | | | | | - Ekaterini Moschopoulou
- Laboratory of Dairy Research, Department of Food Science and Human Nutrition, Agricultural University of Athens, Iera Odos 75, 118 55 Athens, Greece
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Thermally induced milk fouling: Survival of thermophilic spore formers and potential of contamination. Int Dairy J 2020. [DOI: 10.1016/j.idairyj.2019.104582] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/18/2022]
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Paenibacillus odorifer, the Predominant Paenibacillus Species Isolated from Milk in the United States, Demonstrates Genetic and Phenotypic Conservation of Psychrotolerance but Clade-Associated Differences in Nitrogen Metabolic Pathways. mSphere 2020; 5:5/1/e00739-19. [PMID: 31969477 PMCID: PMC7407005 DOI: 10.1128/msphere.00739-19] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/20/2022] Open
Abstract
Although Paenibacillus species isolates are frequently isolated from pasteurized fluid milk, the link between the genetic diversity and phenotypic characteristics of these isolates was not well understood, especially as some Bacillales isolated from milk are unable to grow at refrigeration temperatures. Our data demonstrate that Paenibacillus spp. isolated from fluid milk represent tremendous interspecies diversity, with P. odorifer being the predominant Paenibacillus sp. isolated. Furthermore, genetic and phenotypic data support that P. odorifer is well suited to transition from a soil-dwelling environment, where nitrogen fixation (and other nitrate/nitrite reduction pathways present only in clade A) may facilitate growth, to fluid milk, where its multiple cold shock-associated adaptations enable it to grow at refrigeration temperatures throughout the storage of milk. Therefore, efforts to reduce bacterial contamination of milk will require a systematic approach to reduce P. odorifer contamination of raw milk. Paenibacillus is a spore-forming bacterial genus that is frequently isolated from fluid milk and is proposed to play a role in spoilage. To characterize the genetic and phenotypic diversity of Paenibacillus spp., we first used rpoB allelic typing data for a preexisting collection of 1,228 Paenibacillus species isolates collected from raw and processed milk, milk products, and dairy environmental sources. Whole-genome sequencing (WGS) and average nucleotide identity by BLAST (ANIb) analyses performed for a subset of 58 isolates representing unique and overrepresented rpoB allelic types in the collection revealed that these isolates represent 21 different Paenibacillus spp., with P. odorifer being the predominant species. Further genomic characterization of P. odorifer isolates identified two distinct phylogenetic clades, clades A and B, which showed significant overrepresentation of 172 and 164 ortholog clusters and 94 and 52 gene ontology (GO) terms, respectively. While nitrogen fixation genes were found in both clades, multiple genes associated with nitrate and nitrite reduction were overrepresented in clade A isolates; additional phenotypic testing demonstrated that nitrate reduction is specific to isolates in clade A. Hidden Markov models detected 9 to 10 different classes of cold shock-associated genetic elements in all P. odorifer isolates. Phenotypic testing revealed that all isolates tested here can grow in skim milk broth at 6°C, suggesting that psychrotolerance is conserved in P. odorifer. Overall, our data suggest that Paenibacillus spp. isolated from milk in the United States represent broad genetic diversity, which may provide challenges for targeted-control strategies aimed at reducing fluid milk spoilage. IMPORTANCE Although Paenibacillus species isolates are frequently isolated from pasteurized fluid milk, the link between the genetic diversity and phenotypic characteristics of these isolates was not well understood, especially as some Bacillales isolated from milk are unable to grow at refrigeration temperatures. Our data demonstrate that Paenibacillus spp. isolated from fluid milk represent tremendous interspecies diversity, with P. odorifer being the predominant Paenibacillus sp. isolated. Furthermore, genetic and phenotypic data support that P. odorifer is well suited to transition from a soil-dwelling environment, where nitrogen fixation (and other nitrate/nitrite reduction pathways present only in clade A) may facilitate growth, to fluid milk, where its multiple cold shock-associated adaptations enable it to grow at refrigeration temperatures throughout the storage of milk. Therefore, efforts to reduce bacterial contamination of milk will require a systematic approach to reduce P. odorifer contamination of raw milk.
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