[ Objective] To investigate the feasibility of the primary culture of bovine mammary epithelial cells in biochemical incubator. [ Method] In vitro, bovine mammary epithelial cells were isolated and cultured by the tis...[ Objective] To investigate the feasibility of the primary culture of bovine mammary epithelial cells in biochemical incubator. [ Method] In vitro, bovine mammary epithelial cells were isolated and cultured by the tissue explant method in order to investigate the optimal culture conditions. The morphology observation and identification of the cultured cells were performed by inverted microscope observation, Giemsa staining and cytokeratin immunohistochemistry. [ Result] Observed with inverted microscope, most of the bovine mammary epithelial cells were polygonal and displayed typical slabstone-like appearance. As it can be seen from cell staining results, the cell body was big and the nucleus was stained dark blue and was round or oval in shape, with clearly visible nucleoli, generally 2 -4 nucleoli. The tissue-specific expression of cytokeratin 14 and cytokeratin 18 genes in mammary epithelial cells was identified by cytokeratin immunohistochemistry. [ Conclusion] Primary bovine mammary epithelial cells were successfully cultured in biochemical incubator.展开更多
Lactic acid bacteria （LAB） is widely used as culture starters in dairy fermentation. The aim of this study was to investigate the quality of fermented goat milk and cow milk, as well as the viability of LAB in the s...Lactic acid bacteria （LAB） is widely used as culture starters in dairy fermentation. The aim of this study was to investigate the quality of fermented goat milk and cow milk, as well as the viability of LAB in the same products. Fermentations were performed with pasteurized goat milk or cow milk added with skim milk （18% of solids） using three separately different starters; yoghurt starter （a combination of Streptococcus thermophilus FNCC-0040 and Lactobacillus bulgaricus FNCC-0041）, single starter of Lactobacillus acidophilus FNCC-0029 and Lactobacillus casei FNCC-0051. The parameters observed were pH, acidity, nutritional quality including protein, fat and lactose content and product＇s viscosity. Acidity, pH and viability of LAB were also monitored during storage at refrigerated temperature （4 ℃） for 28 days. Results show that the different LAB starters did not affect the pH, acidity, lactose and protein content. Differences on LAB starters affected fat content and viscosity. The highest score of viscosity （30.00 Pa.s ± 7.02 Pa.s） was observed on products fermented by yoghurt starters, followed by products obtained using starter of L. acidophilus （17.7 ±11.4） and L. casei （8.62 ±0.35）. Protein content, acidity, pH and viscosity were not significantly different between products obtained from goat milk and cow milk. Fat content in fermented goat milk was higher （5.03% ±0.62%） than in fermented cow milk （3.52% ±0.37%）, however, lactose content was higher in fermented cow milk （5.16% ±0.40%） than in fermented goat milk （4.53% ±0.35%）. Total LAB concentration in fermented cow milk during storage was 8.03± 0.52 logt0 cfu/mL, while in fermented goat milk was 7.81 loglo cfu/mL ± 0.67 loglo cfu/mL. There was a 10.83% decrease in LAB viability in fermented cow milk and 11.40% in fermented goat milk after 28 days of storage. In conclusion, quality of fermented milk is affected by the starters applied, raw milk source and storage period.展开更多
基金Supported by Natural Science Foundation of Inner Mongolia Autono-mous Region (200711020407)China Agricultural University and Inner Mongolia Agricultural University Cooperation Projects~~
文摘[ Objective] To investigate the feasibility of the primary culture of bovine mammary epithelial cells in biochemical incubator. [ Method] In vitro, bovine mammary epithelial cells were isolated and cultured by the tissue explant method in order to investigate the optimal culture conditions. The morphology observation and identification of the cultured cells were performed by inverted microscope observation, Giemsa staining and cytokeratin immunohistochemistry. [ Result] Observed with inverted microscope, most of the bovine mammary epithelial cells were polygonal and displayed typical slabstone-like appearance. As it can be seen from cell staining results, the cell body was big and the nucleus was stained dark blue and was round or oval in shape, with clearly visible nucleoli, generally 2 -4 nucleoli. The tissue-specific expression of cytokeratin 14 and cytokeratin 18 genes in mammary epithelial cells was identified by cytokeratin immunohistochemistry. [ Conclusion] Primary bovine mammary epithelial cells were successfully cultured in biochemical incubator.
文摘Lactic acid bacteria （LAB） is widely used as culture starters in dairy fermentation. The aim of this study was to investigate the quality of fermented goat milk and cow milk, as well as the viability of LAB in the same products. Fermentations were performed with pasteurized goat milk or cow milk added with skim milk （18% of solids） using three separately different starters; yoghurt starter （a combination of Streptococcus thermophilus FNCC-0040 and Lactobacillus bulgaricus FNCC-0041）, single starter of Lactobacillus acidophilus FNCC-0029 and Lactobacillus casei FNCC-0051. The parameters observed were pH, acidity, nutritional quality including protein, fat and lactose content and product＇s viscosity. Acidity, pH and viability of LAB were also monitored during storage at refrigerated temperature （4 ℃） for 28 days. Results show that the different LAB starters did not affect the pH, acidity, lactose and protein content. Differences on LAB starters affected fat content and viscosity. The highest score of viscosity （30.00 Pa.s ± 7.02 Pa.s） was observed on products fermented by yoghurt starters, followed by products obtained using starter of L. acidophilus （17.7 ±11.4） and L. casei （8.62 ±0.35）. Protein content, acidity, pH and viscosity were not significantly different between products obtained from goat milk and cow milk. Fat content in fermented goat milk was higher （5.03% ±0.62%） than in fermented cow milk （3.52% ±0.37%）, however, lactose content was higher in fermented cow milk （5.16% ±0.40%） than in fermented goat milk （4.53% ±0.35%）. Total LAB concentration in fermented cow milk during storage was 8.03± 0.52 logt0 cfu/mL, while in fermented goat milk was 7.81 loglo cfu/mL ± 0.67 loglo cfu/mL. There was a 10.83% decrease in LAB viability in fermented cow milk and 11.40% in fermented goat milk after 28 days of storage. In conclusion, quality of fermented milk is affected by the starters applied, raw milk source and storage period.
