A total of 57 samples, of which 17 were surface water samples and 40 were dairy food samples （raw milk, pasteurized milk, icecream, sweet, milk based drink like matha and borhani） were tested for the isolation ofLis...A total of 57 samples, of which 17 were surface water samples and 40 were dairy food samples （raw milk, pasteurized milk, icecream, sweet, milk based drink like matha and borhani） were tested for the isolation ofListeria spp. Putative Listeria isolates were identified by conventional microbiological tests and Analytical Profile Index. Overall prevalence ofListeria spp. in both food and water samples were 8.77%, of which one was （1.75%） Listeria monocytogenes, 2 （3.5%） were Listeria innocua and 2 were （3.5%） Listeria welshimeri. When compared between two types of samples, water samples contained two Listeria spp. （11.76%） of which one was pathogenic Listeria monocytogenes and the other was Listeria innocua. In case of food samples, three Listeria spp. （7.5%） were isolated of which one was Listeria innocua （icecream sample） and two were Listeria welshimeri （icecream sample and raw milk）. No Listeria was found in pasteurized milk, sweet, matha and borhani. Antibiotic resistance profile of the Listeria isolates showed that 60% isolates were resistant to Ampicillin and Erythromycin, 20% isolates were Sulphamethoxazole and Ciprofloxacin resistant. No resistance was observed to Chloramphenicol for any Listeria isolates.展开更多
Lactic acid bacteria (LAB) constitute pivotal microorganisms for the food industry due to their considerable technological and functional potential.Fermented dairy products,that is ancient traditions worldwide,still h...Lactic acid bacteria (LAB) constitute pivotal microorganisms for the food industry due to their considerable technological and functional potential.Fermented dairy products,that is ancient traditions worldwide,still have been accepted and consumed today for their nutritional and organoleptic attributes.In accordance with the current trends in the market and greater awareness of consumer well-being,a detailed assessment of the health effects of dairy product consumption has been undertaken with particular reference to the production of bioactive metabolites including i.e.,γ-aminobutyric acid,conjugated linoleic acid,bioactive peptides,exopolysaccharides as well as vitamins during LAB fermentation.The long histories of yogurt,kefir,and traditional fermented milk drink as sources of some certain probiotic bacteria as well as the opportunity to bio-fortify the matrix with bioactive microbial compounds in situ make fermented dairy products an attractive model in the efforts to develop sustainable functional food systems.Therefore,this review provides the main biochemical characteristics and biotechnological application of LAB as pro-technological,bioprotective,and health-promoting in the food chain.展开更多
This paper is to review recent information about the relationship of calcium and dairy foods to colon cancer. The review focuses on primary prevention, discusses the potential components in dairy foods that might be a...This paper is to review recent information about the relationship of calcium and dairy foods to colon cancer. The review focuses on primary prevention, discusses the potential components in dairy foods that might be anti-neoplastic, reviews the epidemiologic information and describes intervention studies demonstrating efficacy of calcium and vitamin D in reducing colorectal polyp recurrence. Since vitamin D is important in cancer prevention, pertinent data is discussed and potential mechanisms of actions presented. Calcium and vitamin D are important agents for the primary prevention of colorectal neoplasia.展开更多
HPP （high pressure processing） is one of the novel technologies to produce microbiologically safe food. HPP is a non-thermal food processing method, wherein the food is subjected to a very high pressure ranging betw...HPP （high pressure processing） is one of the novel technologies to produce microbiologically safe food. HPP is a non-thermal food processing method, wherein the food is subjected to a very high pressure ranging between 100-800 MPa in order to prevent undesirable chemical and microbiological reactions, and hence, prolong the shelf-life. HPP is also called as ＂high hydrostatic processing, ultra-high pressure processing or isostatic processing＂. In dairy products, HHP has the potential to modify the functional properties of proteins, polysaccharides and alter biochemical reactions without significantly affecting the nutritional and sensory properties. HPP treatment induces significant changes in milk components particularly in proteins （whey proteins and caseins）, as well as on their applicability in innovative dairy productions. HPP influences technological properties of various milk products such as firmness, water-holding capacity of the gel and network structure, cheese yield, rennet coagulation time and ripening.展开更多
文摘A total of 57 samples, of which 17 were surface water samples and 40 were dairy food samples （raw milk, pasteurized milk, icecream, sweet, milk based drink like matha and borhani） were tested for the isolation ofListeria spp. Putative Listeria isolates were identified by conventional microbiological tests and Analytical Profile Index. Overall prevalence ofListeria spp. in both food and water samples were 8.77%, of which one was （1.75%） Listeria monocytogenes, 2 （3.5%） were Listeria innocua and 2 were （3.5%） Listeria welshimeri. When compared between two types of samples, water samples contained two Listeria spp. （11.76%） of which one was pathogenic Listeria monocytogenes and the other was Listeria innocua. In case of food samples, three Listeria spp. （7.5%） were isolated of which one was Listeria innocua （icecream sample） and two were Listeria welshimeri （icecream sample and raw milk）. No Listeria was found in pasteurized milk, sweet, matha and borhani. Antibiotic resistance profile of the Listeria isolates showed that 60% isolates were resistant to Ampicillin and Erythromycin, 20% isolates were Sulphamethoxazole and Ciprofloxacin resistant. No resistance was observed to Chloramphenicol for any Listeria isolates.
文摘Lactic acid bacteria (LAB) constitute pivotal microorganisms for the food industry due to their considerable technological and functional potential.Fermented dairy products,that is ancient traditions worldwide,still have been accepted and consumed today for their nutritional and organoleptic attributes.In accordance with the current trends in the market and greater awareness of consumer well-being,a detailed assessment of the health effects of dairy product consumption has been undertaken with particular reference to the production of bioactive metabolites including i.e.,γ-aminobutyric acid,conjugated linoleic acid,bioactive peptides,exopolysaccharides as well as vitamins during LAB fermentation.The long histories of yogurt,kefir,and traditional fermented milk drink as sources of some certain probiotic bacteria as well as the opportunity to bio-fortify the matrix with bioactive microbial compounds in situ make fermented dairy products an attractive model in the efforts to develop sustainable functional food systems.Therefore,this review provides the main biochemical characteristics and biotechnological application of LAB as pro-technological,bioprotective,and health-promoting in the food chain.
基金NIH grant U54-CA-100926a Clinical and Translational Science Award (UL1 RR024143) from the National Center for Research Resources
文摘This paper is to review recent information about the relationship of calcium and dairy foods to colon cancer. The review focuses on primary prevention, discusses the potential components in dairy foods that might be anti-neoplastic, reviews the epidemiologic information and describes intervention studies demonstrating efficacy of calcium and vitamin D in reducing colorectal polyp recurrence. Since vitamin D is important in cancer prevention, pertinent data is discussed and potential mechanisms of actions presented. Calcium and vitamin D are important agents for the primary prevention of colorectal neoplasia.
文摘HPP （high pressure processing） is one of the novel technologies to produce microbiologically safe food. HPP is a non-thermal food processing method, wherein the food is subjected to a very high pressure ranging between 100-800 MPa in order to prevent undesirable chemical and microbiological reactions, and hence, prolong the shelf-life. HPP is also called as ＂high hydrostatic processing, ultra-high pressure processing or isostatic processing＂. In dairy products, HHP has the potential to modify the functional properties of proteins, polysaccharides and alter biochemical reactions without significantly affecting the nutritional and sensory properties. HPP treatment induces significant changes in milk components particularly in proteins （whey proteins and caseins）, as well as on their applicability in innovative dairy productions. HPP influences technological properties of various milk products such as firmness, water-holding capacity of the gel and network structure, cheese yield, rennet coagulation time and ripening.
