L. Boultif, N. Zeghilet, M. Abdeldjelil, A. Boudebza, B. Chebira
Background: This study aimed to identify tetracycline residues in milk consumed in the region of Constantine (northeast Algeria) using ELISA based tetracyclin kit. Methods: A total of 180 samples were analyzed (fresh cow milk and imported powdered milk). To compare ELISA and HPLC detection values, 22 fresh milk ELISA positive samples were confirmed by HPLC analysis. Result: 92.5% of fresh milk samples contained tetracycline residues at values between 5 and 74 µg/L and 33.3% of the samples showed concentrations between 49 and 74 µg/L, that exceed the MRLs recommended by the FDA. No significant differences (p greater than 0.01) were found between the values obtained by the two methods.
{"title":"ELISA based Monitoring and Quantification of Tetracycline Residues in Fresh and Powdered Cow Milk Commercialized in Constantine Region (Northeast Algeria)","authors":"L. Boultif, N. Zeghilet, M. Abdeldjelil, A. Boudebza, B. Chebira","doi":"10.18805/ajdfr.drf-343","DOIUrl":"https://doi.org/10.18805/ajdfr.drf-343","url":null,"abstract":"Background: This study aimed to identify tetracycline residues in milk consumed in the region of Constantine (northeast Algeria) using ELISA based tetracyclin kit. Methods: A total of 180 samples were analyzed (fresh cow milk and imported powdered milk). To compare ELISA and HPLC detection values, 22 fresh milk ELISA positive samples were confirmed by HPLC analysis. Result: 92.5% of fresh milk samples contained tetracycline residues at values between 5 and 74 µg/L and 33.3% of the samples showed concentrations between 49 and 74 µg/L, that exceed the MRLs recommended by the FDA. No significant differences (p greater than 0.01) were found between the values obtained by the two methods.\u0000","PeriodicalId":8485,"journal":{"name":"Asian Journal of Dairy and Food Research","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2024-05-03","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"141016788","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Background: The study was aimed at producing biscuits made from black rice flour and analysing their proximate composition, mineral, antioxidant, glycaemic, organoleptic evaluation and shelf-life characteristics. Methods: Established methods were used to evaluate the proximate composition, mineral composition, antioxidant, glycaemic, sensory evaluation and shelf-life characteristics of the biscuits. Result: According to the results, the BRFB3 had a significantly higher content of dietary fibre and protein while it had a much lower content of carbohydrates, moisture and fat. Mineral content (p less than 0.05) was significantly different between the variants. BRFB2 scored higher in the sensory evaluation. All three biscuit formulations were found to have low GI values, the strongest antioxidant activity compared to the control sample. The biscuit formulations had a significant impact on the control and could be stored for a maximum of 30 days.
背景：本研究旨在用黑米粉生产饼干，并分析其近似成分、矿物质、抗氧化剂、血糖生成、感官评价和货架期特性。研究方法采用既定方法评估饼干的近似成分、矿物质成分、抗氧化剂、血糖值、感官评价和货架期特性。结果结果显示，BRFB3 的膳食纤维和蛋白质含量明显更高，而碳水化合物、水分和脂肪含量则低得多。矿物质含量（p 小于 0.05）在不同品种之间有明显差异。BRFB2 在感官评估中得分更高。与对照样品相比，所有三种饼干配方的 GI 值都较低，抗氧化活性最强。饼干配方对对照组有明显的影响，可储存最长 30 天。
{"title":"Unveiling the Quality Traits and Longevity of Biscuits Formulated with Black Rice Flour [Oryza sativa (L.) indica]","authors":"Hymie Cherik R. Sangma, S. Parameshwari","doi":"10.18805/ajdfr.dr-2195","DOIUrl":"https://doi.org/10.18805/ajdfr.dr-2195","url":null,"abstract":"Background: The study was aimed at producing biscuits made from black rice flour and analysing their proximate composition, mineral, antioxidant, glycaemic, organoleptic evaluation and shelf-life characteristics. Methods: Established methods were used to evaluate the proximate composition, mineral composition, antioxidant, glycaemic, sensory evaluation and shelf-life characteristics of the biscuits. Result: According to the results, the BRFB3 had a significantly higher content of dietary fibre and protein while it had a much lower content of carbohydrates, moisture and fat. Mineral content (p less than 0.05) was significantly different between the variants. BRFB2 scored higher in the sensory evaluation. All three biscuit formulations were found to have low GI values, the strongest antioxidant activity compared to the control sample. The biscuit formulations had a significant impact on the control and could be stored for a maximum of 30 days.","PeriodicalId":8485,"journal":{"name":"Asian Journal of Dairy and Food Research","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2024-04-20","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"140680403","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Tariku Erena, A. Belay, Anurag Singh, T. Deme, Demelash Hailu, Mulatu Geleta
Background: Meat plays a crucial role in the human diet as it is a rich source of micronutrients and helps combat malnutrition. The objective of this research was to examine the mineral and vitamin compositions of three different cattle. Methods: Two methods, Atomic Emission Spectroscopy (AES) and Inductively Coupled Plasma Atomic Emission Spectrometry (ICP-AES), were employed to evaluate the mineral concentrations present in the meat samples. Result: The ranges of concentrations of the minerals were Cu (0.001±0.00-0.002±0.00), Fe (0.107±0.00-0.127±0.01), Na (0.469±0.06-0.620±0.06), K (0.054±0.01-0.149±0.02), Zn (0.047±0.01-0.085±0.01), Se (0.040±0.01-0.120±0.03), Mg (0.228±0.02-0.269±0.02) and Ca (0.1108±0.03-0.254±0.01) mg per 100 kilograms. Certain cuts of Ethiopian Boran beef have been shown to contain an abundance of essential minerals, nutrients and fat-soluble vitamins. The ranges for vitamin A, vitamin D and vitamin E are 10.34±0.86 to 17.14±2.39), 0.45±0.06 to 0.89±0.13) and 9.55±1.92 to 15.46±1.86), respectively. The results of the study showed that the sheko cattle variety had higher levels of vitamin D and E than other types of cattle and meat cuts.
背景：肉类在人类饮食中扮演着重要角色，因为它是微量营养素的丰富来源，有助于消除营养不良。本研究的目的是检测三种不同牛的矿物质和维生素成分。研究方法采用原子发射光谱 (AES) 和电感耦合等离子体原子发射光谱 (ICP-AES) 两种方法来评估肉类样本中的矿物质浓度。结果：矿物质的浓度范围为：Cu（0.001±0.00-0.002±0.00）、Fe（0.107±0.00-0.127±0.01）、Na（0.469±0.06-0.620±0.06）、K（0.054±0.01-0.每 100 千克中含有 0.054±0.01-0.620±0.06、K（0.054±0.01-0.149±0.02）、Zn（0.047±0.01-0.085±0.01）、Se（0.040±0.01-0.120±0.03）、Mg（0.228±0.02-0.269±0.02）和 Ca（0.1108±0.03-0.254±0.01）毫克。埃塞俄比亚 Boran 牛肉的某些部位已被证明含有丰富的必需矿物质、营养素和脂溶性维生素。维生素 A、维生素 D 和维生素 E 的含量范围分别为 10.34±0.86 至 17.14±2.39）、0.45±0.06 至 0.89±0.13）和 9.55±1.92 至 15.46±1.86）。研究结果表明，畲科牛品种的维生素 D 和 E 含量高于其他类型的牛和肉块。
{"title":"Mineral and Vitamin Profiles of Chuck and Sirloin Cuts of Cattle in Ethiopia","authors":"Tariku Erena, A. Belay, Anurag Singh, T. Deme, Demelash Hailu, Mulatu Geleta","doi":"10.18805/ajdfr.drf-372","DOIUrl":"https://doi.org/10.18805/ajdfr.drf-372","url":null,"abstract":"Background: Meat plays a crucial role in the human diet as it is a rich source of micronutrients and helps combat malnutrition. The objective of this research was to examine the mineral and vitamin compositions of three different cattle. Methods: Two methods, Atomic Emission Spectroscopy (AES) and Inductively Coupled Plasma Atomic Emission Spectrometry (ICP-AES), were employed to evaluate the mineral concentrations present in the meat samples. Result: The ranges of concentrations of the minerals were Cu (0.001±0.00-0.002±0.00), Fe (0.107±0.00-0.127±0.01), Na (0.469±0.06-0.620±0.06), K (0.054±0.01-0.149±0.02), Zn (0.047±0.01-0.085±0.01), Se (0.040±0.01-0.120±0.03), Mg (0.228±0.02-0.269±0.02) and Ca (0.1108±0.03-0.254±0.01) mg per 100 kilograms. Certain cuts of Ethiopian Boran beef have been shown to contain an abundance of essential minerals, nutrients and fat-soluble vitamins. The ranges for vitamin A, vitamin D and vitamin E are 10.34±0.86 to 17.14±2.39), 0.45±0.06 to 0.89±0.13) and 9.55±1.92 to 15.46±1.86), respectively. The results of the study showed that the sheko cattle variety had higher levels of vitamin D and E than other types of cattle and meat cuts.\u0000","PeriodicalId":8485,"journal":{"name":"Asian Journal of Dairy and Food Research","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2024-04-19","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"140683865","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Background: The dairy sector faces formidable obstacles in the early detection of the bacteria causing subclinical mastitis and in the proactive treatment of those cases. The objective of the study was to access multiplex PCR assays (MPCR) and conventional methods for the concurrent identification of significant bacteria that cause sub-clinical mastitis and to compare these methods. 200 samples of pooled milk from cows and buffaloes in Rajasthan were gathered between 2020 and 2021. Methods: The primary bacterial pathogens in milk samples were identified using conventional methods such multiplex PCR, biochemical testing and culture. Result: From 200 combined samples of cow and buffalo milk, the traditional approach was able to extract 97 different strains. Staphylococcus aureus 54 (27%), Streptococcus spp. 30 (15%) and E. coli 13 (6.5%) were shown to be prevalent as single or mixed infections, respectively. Staphylococcus was the main pathogen that was discovered. concurrently, S. aureus, Streptococcus and E. coli. Direct detection of Staphylococcus 65 (32.5%), Streptococcus 37 (18.5%), E. coli and 16 (8%) by multiplex PCR was found in milk samples. The analysis revealed that because multiplex PCR assays have higher specificity and sensitivity than conventional procedures, they are more reliable. The multiplex PCR method employed in the current study was a simple and quick technique to identify the major pathogens and it has the potential to be a very helpful tool for determining the pathogens that cause environmental mastitis and evaluating the health of the herd.
{"title":"Molecular Detection of Some Most Important Pathogenic Bacteria by Multiplex PCR for Diagnosis of Subclinical Mastitis in Bovine","authors":"Sudeep Solanki, Durga Devi","doi":"10.18805/ajdfr.dr-2141","DOIUrl":"https://doi.org/10.18805/ajdfr.dr-2141","url":null,"abstract":"Background: The dairy sector faces formidable obstacles in the early detection of the bacteria causing subclinical mastitis and in the proactive treatment of those cases. The objective of the study was to access multiplex PCR assays (MPCR) and conventional methods for the concurrent identification of significant bacteria that cause sub-clinical mastitis and to compare these methods. 200 samples of pooled milk from cows and buffaloes in Rajasthan were gathered between 2020 and 2021. Methods: The primary bacterial pathogens in milk samples were identified using conventional methods such multiplex PCR, biochemical testing and culture. Result: From 200 combined samples of cow and buffalo milk, the traditional approach was able to extract 97 different strains. Staphylococcus aureus 54 (27%), Streptococcus spp. 30 (15%) and E. coli 13 (6.5%) were shown to be prevalent as single or mixed infections, respectively. Staphylococcus was the main pathogen that was discovered. concurrently, S. aureus, Streptococcus and E. coli. Direct detection of Staphylococcus 65 (32.5%), Streptococcus 37 (18.5%), E. coli and 16 (8%) by multiplex PCR was found in milk samples. The analysis revealed that because multiplex PCR assays have higher specificity and sensitivity than conventional procedures, they are more reliable. The multiplex PCR method employed in the current study was a simple and quick technique to identify the major pathogens and it has the potential to be a very helpful tool for determining the pathogens that cause environmental mastitis and evaluating the health of the herd.\u0000","PeriodicalId":8485,"journal":{"name":"Asian Journal of Dairy and Food Research","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2024-04-12","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"140711958","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Background: Some of the factors that contribute to the quality of milk include fat content, pH, viscosity and other rheological aspects. This research extensively investigated the effects of ohmic heating (OH) on milk viscosity, along with other rheological attributes and pH. Methods: Milk samples with varied fat constituents were subjected to OH at a constant voltage of 140V until they reached a temperature of 90°C. The pH of raw milk and heated milk was determined using an auto-pH meter, whereas the viscosity of the same was measured using a Brookfield viscometer that includes a wide range of characteristics, such as viscosity, temperature, shear stress and torque at various spindle rotation speeds. The current investigation used Principal Component Analysis (PCA) as a key statistical approach. Result: The pH values exhibited little fluctuations during OH across several milk kinds, indicating mild acidification throughout the process, but the observed alterations did not reach statistical significance (p greater than 0.05), suggesting that OH does not significantly affect milk pH. Viscosity measurements showed that the application of OH resulted in a decrease in the average viscosity of milk, suggesting changes in its ability to withstand shear forces. The correlation study revealed robust positive associations between viscosity and fat content (PC2 - 26.77%), as well as between rotational speed, shear rate and torque (PC1 - 53.72%) and a negative correlation with temperature, offering valuable insights into the dynamic properties of milk when subjected to thermal heat treatment.
{"title":"Exploring the Impact of Varying Fat Content on Milk Properties During Ohmic Heating: A PCA Study of Viscosity Changes Alongside pH Fluctuations","authors":"Mukul Sain, P.S. Minz, Arijit Ray, Shaikh Adil","doi":"10.18805/ajdfr.dr-2201","DOIUrl":"https://doi.org/10.18805/ajdfr.dr-2201","url":null,"abstract":"Background: Some of the factors that contribute to the quality of milk include fat content, pH, viscosity and other rheological aspects. This research extensively investigated the effects of ohmic heating (OH) on milk viscosity, along with other rheological attributes and pH. Methods: Milk samples with varied fat constituents were subjected to OH at a constant voltage of 140V until they reached a temperature of 90°C. The pH of raw milk and heated milk was determined using an auto-pH meter, whereas the viscosity of the same was measured using a Brookfield viscometer that includes a wide range of characteristics, such as viscosity, temperature, shear stress and torque at various spindle rotation speeds. The current investigation used Principal Component Analysis (PCA) as a key statistical approach. Result: The pH values exhibited little fluctuations during OH across several milk kinds, indicating mild acidification throughout the process, but the observed alterations did not reach statistical significance (p greater than 0.05), suggesting that OH does not significantly affect milk pH. Viscosity measurements showed that the application of OH resulted in a decrease in the average viscosity of milk, suggesting changes in its ability to withstand shear forces. The correlation study revealed robust positive associations between viscosity and fat content (PC2 - 26.77%), as well as between rotational speed, shear rate and torque (PC1 - 53.72%) and a negative correlation with temperature, offering valuable insights into the dynamic properties of milk when subjected to thermal heat treatment.","PeriodicalId":8485,"journal":{"name":"Asian Journal of Dairy and Food Research","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2024-04-12","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"140710174","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
C. Kavitha, B. Moganapathi, K. Anchana, K. N. Kumar, K. A. Shanmugasundaram, I. Muthuvel
Background: Cookies is one of the popular snacks preferred by all age group of people. Generally, cookies are made with refined wheat flour, sugar and fat which contain more of high calories and low dietary fibre leading to increased obesity rate. The consumers’ demand towards the nutritional needs in the desired food form can be satisfied with the cookies fortified with fruit or vegetable powders. Methods: The study was conducted to analyse the nutritional value and consumer acceptability of cookies fortified with pomegranate peel and grape must powder. The cookies prepared from maida served as control. The pomegranate peel and grape must were dehydrated, powdered and blended with wheat and pearl millet flour. Result: The results revealed that wheat flour cookies fortified with 5% grape must powder were highly acceptable with considerable increase in nutritional attributes. It can be concluded that use of fruit peel powder as one of the ingredients in cookies can be an alternate way to check food security and also provide an effective way for using fruit residues.
{"title":"Fortification of Cookies with Pomegranate Peel and Grape Must Powder","authors":"C. Kavitha, B. Moganapathi, K. Anchana, K. N. Kumar, K. A. Shanmugasundaram, I. Muthuvel","doi":"10.18805/ajdfr.dr-2081","DOIUrl":"https://doi.org/10.18805/ajdfr.dr-2081","url":null,"abstract":"Background: Cookies is one of the popular snacks preferred by all age group of people. Generally, cookies are made with refined wheat flour, sugar and fat which contain more of high calories and low dietary fibre leading to increased obesity rate. The consumers’ demand towards the nutritional needs in the desired food form can be satisfied with the cookies fortified with fruit or vegetable powders. Methods: The study was conducted to analyse the nutritional value and consumer acceptability of cookies fortified with pomegranate peel and grape must powder. The cookies prepared from maida served as control. The pomegranate peel and grape must were dehydrated, powdered and blended with wheat and pearl millet flour. Result: The results revealed that wheat flour cookies fortified with 5% grape must powder were highly acceptable with considerable increase in nutritional attributes. It can be concluded that use of fruit peel powder as one of the ingredients in cookies can be an alternate way to check food security and also provide an effective way for using fruit residues.","PeriodicalId":8485,"journal":{"name":"Asian Journal of Dairy and Food Research","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2024-04-04","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"140741923","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Anand Kr. Chaturvedi, Rachna Singh, Chandra Kr. Tiwari
Background: India has the most significant milk production and consumption level in the world. Fluid milk consumption will rise to 90 million metric tons in FY 2024 (Annual Report 202-23, United States Department of Agriculture). Milk is an essential component of daily diet in every age segment in India. Consumers’ behaviour and consumption patterns are based on their choices and preferences about product quality, price and preferences. This article critically investigates the consumer perception towards indigenous dairy markets and their consumption and behavioural pattern. Methods: Quantitative approach and Multiple Logistic Linear Regression Analysis (MLLRA) technique was used to test the hypothesis to establish a direct and indirect relationship among endogenous and exogenous variables. The sample was drawn from rural and urban regions of India’s top ten milk-producing states. Result: The research findings suggested a significant relationship between the direct and indirect role of consumers buying behaviour characteristics towards milk and dairy products and their satisfaction level. This research is limited to milk processors, dairy companies and dairy scientists in the field of marketing and dairy research. Dairy Farmers, Processors and Producers are vigilant about the quality of food products, especially milk delivered to their end users and their value-addition in the Milk Supply Chain (MSC) and logistics. In the past three years, during the unprecedented COVID-19, consumers’ consciousness level about health and well-being has been argued.
{"title":"Consumer Behavioural Patterns Towards Milk and Dairy Products: An Analytical Investigation of an Indian Dairy Supply Chain","authors":"Anand Kr. Chaturvedi, Rachna Singh, Chandra Kr. Tiwari","doi":"10.18805/ajdfr.dr-2175","DOIUrl":"https://doi.org/10.18805/ajdfr.dr-2175","url":null,"abstract":"Background: India has the most significant milk production and consumption level in the world. Fluid milk consumption will rise to 90 million metric tons in FY 2024 (Annual Report 202-23, United States Department of Agriculture). Milk is an essential component of daily diet in every age segment in India. Consumers’ behaviour and consumption patterns are based on their choices and preferences about product quality, price and preferences. This article critically investigates the consumer perception towards indigenous dairy markets and their consumption and behavioural pattern. Methods: Quantitative approach and Multiple Logistic Linear Regression Analysis (MLLRA) technique was used to test the hypothesis to establish a direct and indirect relationship among endogenous and exogenous variables. The sample was drawn from rural and urban regions of India’s top ten milk-producing states. Result: The research findings suggested a significant relationship between the direct and indirect role of consumers buying behaviour characteristics towards milk and dairy products and their satisfaction level. This research is limited to milk processors, dairy companies and dairy scientists in the field of marketing and dairy research. Dairy Farmers, Processors and Producers are vigilant about the quality of food products, especially milk delivered to their end users and their value-addition in the Milk Supply Chain (MSC) and logistics. In the past three years, during the unprecedented COVID-19, consumers’ consciousness level about health and well-being has been argued.","PeriodicalId":8485,"journal":{"name":"Asian Journal of Dairy and Food Research","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2024-04-04","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"140745901","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
H. A. Bahloul, N. Bekenniche, I.F. Zeriouh, M. Hadadji, M. Kihal
Background: The consumption of functional ferments that have functional characteristic sand contributes enormously to the safety and quality of food by offering several nutritional, technological and health properties. Lactobacillus fermentum (Lb. fermentum) is a Gram-positive bacterium belonging to the genus Lactobacillus and many are said to have the effect of preventing gastro-intestinal infections and improving immunological response. Additionally, Lb. fermentum produces diverse and potent antimicrobial peptides which can be applied as alternatives to antibiotics. Methods: In this study, samples were isolated from two different ecological niches, the first was feces of newborn infants (0-3 months) and the second from bee’s intestine, from south of Algeria : Ghardaïa 32°29'00" North, 3°41'00" East. Two indigenous lactic acid bacteria were isolated and evaluated for their probiotic properties. The isolate identification by sequencing 16S r DNA was performed using the universal primers 27F and 1492R. The NCBI Gen Bank database was used to have similarity of species. Result: The cultures showed good survival in simulated transit fluids as well as high acid and bile tolerance. The isolates also demonstrated antibacterial activity against Escherichia coli and Staphylococcus aureus, the inhibition zone was measured between 10 mm and 20 mm of diameter respectively. Comparing the sequences of the isolates with the Gen Bank database (NCBI), a high percentage with species of Lactobacillus fermentum was shown.
背景：食用具有功能性特征的功能性发酵剂可提供多种营养、技术和健康特性，从而为食品的安全和质量做出巨大贡献。发酵乳杆菌（Lb. fermentum）是一种属于乳酸杆菌属的革兰氏阳性细菌，据说许多发酵乳杆菌具有预防胃肠道感染和改善免疫反应的功效。此外，乳酸发酵菌还能产生多种强效抗菌肽，可用作抗生素的替代品。研究方法在这项研究中，样本从两种不同的生态位中分离出来，第一种是从新生儿（0-3 个月）的粪便中分离出来的，第二种是从阿尔及利亚南部的蜜蜂肠道中分离出来的：Ghardaïa 北纬 32°29'00"，东经 3°41'00"。分离并评估了两种本地乳酸菌的益生特性。使用通用引物 27F 和 1492R 对分离菌进行 16S r DNA 测序鉴定。使用 NCBI 基因库数据库进行物种相似性分析。结果培养物在模拟过境液体中显示出良好的存活率以及较高的耐酸性和耐胆汁性。分离物还对大肠杆菌和金黄色葡萄球菌具有抗菌活性，抑制区的直径分别为 10 毫米和 20 毫米。将分离物的序列与基因库数据库（NCBI）进行比较后发现，发酵乳杆菌的比例很高。
{"title":"Identification of Indigenous Lactobacillus fermentum by 16S rRNA Gene Sequencing Isolated from Two Different Ecosystems: Newborn Infants and Bee’s Intestine","authors":"H. A. Bahloul, N. Bekenniche, I.F. Zeriouh, M. Hadadji, M. Kihal","doi":"10.18805/ajdfr.drf-346","DOIUrl":"https://doi.org/10.18805/ajdfr.drf-346","url":null,"abstract":"Background: The consumption of functional ferments that have functional characteristic sand contributes enormously to the safety and quality of food by offering several nutritional, technological and health properties. Lactobacillus fermentum (Lb. fermentum) is a Gram-positive bacterium belonging to the genus Lactobacillus and many are said to have the effect of preventing gastro-intestinal infections and improving immunological response. Additionally, Lb. fermentum produces diverse and potent antimicrobial peptides which can be applied as alternatives to antibiotics. Methods: In this study, samples were isolated from two different ecological niches, the first was feces of newborn infants (0-3 months) and the second from bee’s intestine, from south of Algeria : Ghardaïa 32°29'00\" North, 3°41'00\" East. Two indigenous lactic acid bacteria were isolated and evaluated for their probiotic properties. The isolate identification by sequencing 16S r DNA was performed using the universal primers 27F and 1492R. The NCBI Gen Bank database was used to have similarity of species. Result: The cultures showed good survival in simulated transit fluids as well as high acid and bile tolerance. The isolates also demonstrated antibacterial activity against Escherichia coli and Staphylococcus aureus, the inhibition zone was measured between 10 mm and 20 mm of diameter respectively. Comparing the sequences of the isolates with the Gen Bank database (NCBI), a high percentage with species of Lactobacillus fermentum was shown.\u0000","PeriodicalId":8485,"journal":{"name":"Asian Journal of Dairy and Food Research","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2024-04-04","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"140741108","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Abhijit Das, G.P. Shivaswamy, Gunjan Bhandari, S. Subash, M. Devi, Anil Kumar Dixit, Muniandy Sivaram
Background: The COVID-19 pandemic has brought an unprecedented threat to the dairy sector and it faced disruptions primarily due to the perishable nature of dairy products and the breakdown of the supply chain. In this study, an attempt was made to quantify the economic losses faced by the members and non-members of the Dairy cooperative societies (DCS). Methods: The study was conducted in Howrah, Nadia and N-24 Parganas districts of West Bengal, India. A multistage sampling scheme was employed to select dairy farmers from each district. A total of 90 DCS member and 90 non-member dairy farmers were studied. The data collected from the farmers covered the three periods of the first wave of the COVID-19 pandemic i.e. pre-lockdown (January 01 2020 to March 23 2020), lockdown (March 24 2020 to May 31 2020) and post-lockdown period (June 01 2020 to December 31 2020). Result: The total cost of milk production increased significantly by around 1 to 3% for DCS members and around 1 to 5% for non-members. The net returns from dairying were reduced significantly for both DCS members and non-members but it was more for non-members (lockdown: 80 to 90%, post-lockdown: 32 to 60%) than the DCS members (lockdown: 10 to 18%, post-lockdown: 7 to 15%).
{"title":"Economic Effect of COVID-19 Pandemic on Member and Non-member Farmers of Dairy Cooperative Societies in West Bengal State, India","authors":"Abhijit Das, G.P. Shivaswamy, Gunjan Bhandari, S. Subash, M. Devi, Anil Kumar Dixit, Muniandy Sivaram","doi":"10.18805/ajdfr.dr-2146","DOIUrl":"https://doi.org/10.18805/ajdfr.dr-2146","url":null,"abstract":"Background: The COVID-19 pandemic has brought an unprecedented threat to the dairy sector and it faced disruptions primarily due to the perishable nature of dairy products and the breakdown of the supply chain. In this study, an attempt was made to quantify the economic losses faced by the members and non-members of the Dairy cooperative societies (DCS). Methods: The study was conducted in Howrah, Nadia and N-24 Parganas districts of West Bengal, India. A multistage sampling scheme was employed to select dairy farmers from each district. A total of 90 DCS member and 90 non-member dairy farmers were studied. The data collected from the farmers covered the three periods of the first wave of the COVID-19 pandemic i.e. pre-lockdown (January 01 2020 to March 23 2020), lockdown (March 24 2020 to May 31 2020) and post-lockdown period (June 01 2020 to December 31 2020). Result: The total cost of milk production increased significantly by around 1 to 3% for DCS members and around 1 to 5% for non-members. The net returns from dairying were reduced significantly for both DCS members and non-members but it was more for non-members (lockdown: 80 to 90%, post-lockdown: 32 to 60%) than the DCS members (lockdown: 10 to 18%, post-lockdown: 7 to 15%).\u0000","PeriodicalId":8485,"journal":{"name":"Asian Journal of Dairy and Food Research","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2024-03-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"140362475","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Subbalakshmi, H.R. Devika, K.M. Harsha, R. Kalpana, Kavyashri G. Shet, D. Rashmi
Background: Probiotics are live microorganisms that confer to have health benefits when consumed directly or processed. Regular administration of Probiotics would help in improving the gut microflora that has gained importance as bacteriotherapy which prevents the gastro-intestinal disease caused by pathogenic microorganisms. Vegans who are allergic or intolerant to dairy products can have the benefits of organic acids that are produced through fermentation. The present study was carried out to know the benefits of fermented products using kefir grains and fruits. Methods: The fermented product was tested for the evaluation of flavours, sensory, and shelf life which seemed to be very promising. In context to biomolecules, the product had a high concentration of absorbable protein, carbohydrate, antioxidant, and antibacterial properties. Result: The production of fermented beverages of certain fruits on a large scale, and its consumption may promote additional health benefits. The kefir beverage that is produced in this work may help to fill the gap between actual and innovative consumption of the fruits and kefir that may be recommended in the human diet with concern for their health.
{"title":"Development of a Fermented Probiotic Beverage Inoculated with Kefir Grain","authors":"Subbalakshmi, H.R. Devika, K.M. Harsha, R. Kalpana, Kavyashri G. Shet, D. Rashmi","doi":"10.18805/ajdfr.dr-2155","DOIUrl":"https://doi.org/10.18805/ajdfr.dr-2155","url":null,"abstract":"Background: Probiotics are live microorganisms that confer to have health benefits when consumed directly or processed. Regular administration of Probiotics would help in improving the gut microflora that has gained importance as bacteriotherapy which prevents the gastro-intestinal disease caused by pathogenic microorganisms. Vegans who are allergic or intolerant to dairy products can have the benefits of organic acids that are produced through fermentation. The present study was carried out to know the benefits of fermented products using kefir grains and fruits. Methods: The fermented product was tested for the evaluation of flavours, sensory, and shelf life which seemed to be very promising. In context to biomolecules, the product had a high concentration of absorbable protein, carbohydrate, antioxidant, and antibacterial properties. Result: The production of fermented beverages of certain fruits on a large scale, and its consumption may promote additional health benefits. The kefir beverage that is produced in this work may help to fill the gap between actual and innovative consumption of the fruits and kefir that may be recommended in the human diet with concern for their health.\u0000","PeriodicalId":8485,"journal":{"name":"Asian Journal of Dairy and Food Research","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2024-03-27","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"140377283","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
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