Behavior and viability of spontaneous oxidative stress-resistant Lactococcus lactis mutants in experimental fermented milk processing

Previously, we isolated two strains of spontaneous oxidative (SpOx2 and SpOx3) stress mutants of Lactococcus lactis subsp cremoris. Herein, we compared these mutants to a parental wild- type strain (J60011) and a commercial starter in experimental fermented milk production. Total solid contents of milk and fermentation temperature both affected the acidification profile of the spontaneous oxidative stress- resistant L. lactis mutants during fermented milk production. Fermentation times to pH 4.7 ranged from 6.40 h (J60011) to 9.36 h (SpOx2); V(max) values were inversely proportional to fermentation time. Bacterial counts increased to above 8.50 log(10) cfu/mL. The counts of viable SpOx3 mutants were higher than those of the parental wild strain in all treatments. All fermented milk products showed post-fermentation acidification after 24 h of storage at 4 degrees C; they remained stable after one week of storage.

The effect of inulin as a prebiotic on the production of probiotic fibre-enriched fermented milk

We investigated the effect of inulin as a prebiotic on the production of probiotic fibre-enriched fermented milk. The kinetics of acidification of inulin-supplemented milk (0, 0.01, 0.02 and 0.04 g/g), as well as probiotic survival, pH and firmness of fermented milk stored at 4 degrees C for 24 h and 7 days after preparation were examined. Probiotic fibre-enriched fermented milk quality was influenced both by the amount of inulin and by the co-culture composition. Depending on the co-culture, inulin addition to milk influenced acidification kinetic parameters, probiotic counts, pH and the firmness of the product.

Effect of high hydrostatic pressure processing on rheological and textural properties of probiotic low-fat yogurt fermented by different starter cultures

The effect of milk processing on rheological and textural properties of probiotic low-fat yogurt (fermented by two different starter cultures) was studied. Skim milk fortified with skim milk powder was subjected to three treatments: (1) thermal treatment at 85C for 30 min; (2) high hydrostatic pressure (HHP) at 676 MPa for 5 min; and (3) combined treatments of HHP (676 MPa for 5 min) and heat (85C for 30 min). The processed milk was fermented using two different starter cultures containing Streptococcus thermophilus, Lactobacillus delbrueckii ssp. bulgaricus, Lactobacillus acidophilus and Bifidobacterium longum at inoculation rates of 0.1 and 0.2%. Rheological parameters were determined and a texture profile analysis was carried out. Yogurts presented different rheological behaviors according to the treatment used, which could be attributed to structural phenomena. The combined HHP and heat treatment of milks resulted in yogurt gels with higher consistency index values than gels obtained from thermally treated milk. The type of starter culture and inoculation rate, providing different fermentation pathways, also affected the consistency index and textural properties significantly. The combined HHP and heat treatment of milks before fermentation, and an inoculation rate of 0.1% (for both cultures), led to desirable rheological and textural properties in yogurt, which presented a creamy and thick consistency that does not require the addition of stabilizers.

High hydrostatic pressure processing on microstructure of probiotic low-fat yogurt

The effect of milk processing on the microstructure of probiotic low-fat yogurt was studied. Skim milk fortified with skim milk powder was subjected to three treatments prior to innoculation: thermal treatment at 85 degrees C for 30 min, high hydrostatic pressure at 676 MPa for 5 min, and combined treatments of high hydrostatic pressure (HHP) and heat. The processed milk was then fermented by using two different starter cultures containing Streptococcus thermophilus, Lactobacillus delbrueckii ssp. bulgaricus, Lactobacillus acidophilus, and Bifidobacterium longum. The microstructure of heat-treated milk yogurt had fewer interconnected chains of irregularly shaped casein micelles, forming a network that enclosed the void spaces. on the other hand, microstructure of HHP yogurt had more interconnected clusters of densely aggregated protein of reduced particle size, with an appearance more spherical in shape, exhibiting a smoother more regular surface and presenting more uniform size distribution. The combined HHP and heat milk treatments led to compact yogurt gels with increasingly larger casein micelle clusters interspaced by void spaces, and exhibited a high degree of cross-linking. The rounded micelles tended to fuse and form small irregular aggregates in association with clumps of dense amorphous material, which resulted in improved gel texture and viscosity. (C) 2007 Elsevier Ltd. All rights reserved.

Genetic heterogeneity of Escherichia coli isolated from pasteurized milk in State of Paraná, Brazil

Food contamination caused by enteric pathogens is a major cause of diarrheal disease worldwide, resulting in high morbidity and mortality and significant economic losses. Bacteria are important agents of foodborne diseases, particularly diarrheagenic Escherichia coli. The present study assessed the genetic diversity and antimicrobial resistance of E. coli isolates from pasteurized milk processed in 21 dairies in northwestern State of Parana, Brazil. The 95 E. coli isolates were subjected to antimicrobial susceptibility testing according to the recommendations of the Clinical and Laboratory Standards Institute and assessed genotypically by Enterobacterial Repetitive Intergenic Consensus-Polymerase Chain Reaction (ERIC-PCR). The highest rate of resistance was observed for cephalothin (55.78%). ERIC-PCR revealed high genetic diversity, clustering the 95 bacterial isolates into 90 different genotypic patterns. These results showed a heterogeneous population of E. coli in milk samples produced in the northwestern region of Parana and the need for good manufacturing practices throughout the processing of pasteurized milk to reduce the risk of foodborne illnesses.

How long have adult humans been consuming milk?

Lactase is the enzyme that breaks down the milk sugar lactose, and in most mammals, including most humans, lactase activity is down-regulated after the weaning period is completed. However, in about 35% of adults worldwide, lactase continues to be expressed throughout adulthood, a feature termed lactase persistence (LP). Genetic evidence indicates that LP is a recent human adaptation, and its current geographic distribution correlates with the relative historical importance of dairying in different human populations. Investigating archaeological evidence for fresh milk consumption has proved crucial in building an account of the joint evolution of LP and dairying. A powerful technique for investigating food processing, including milk processing, in ancient populations is lipid residue analysis on archaeological pottery. We review here the archaeological and genetic evidence available that have contributed to a better understanding of the gene-culture co-evolution of LP and dairying.

NaOCl effect on biofilm produced by Staphylococcus aureus isolated from the milking environment and mastitis infected cows

Biofilms constitute a physical barrier, protecting the encased bacteria from detergents and sanitizers. The objective of this work was to analyze the effectiveness of sodium hypochlorite (NaOCl) against strains of Staphylococcus aureus isolated from raw milk of cows with subclinical mastitis and Staphylococcus aureus isolated from the milking environment (blowers and milk conducting tubes). The results revealed that, in the presence of NaOCl (150ppm), the number of adhered cells of the twelve S. aureus strains was significantly reduced. When the same strains were evaluated in biofilm condition, different results were obtained. It was found that, after a contact period of five minutes with NaOCl (150ppm), four strains (two strains from milk , one from the blowers and one from a conductive rubber) were still able to grow. Although with the increasing contact time between the bacteria and the NaOCl (150ppm), no growth was detected for any of the strains. Concerning the efficiency of NaOCl on total biofilm biomass formation by each S. aureus strain, a decrease was observed when these strains were in contact with 150 ppm NaOCl for a total period of 10 minutes. This study highlights the importance of a correct sanitation protocol of all the milk processing units which can indeed significantly reduce the presence of microorganisms, leading to a decrease of cow´s mastitis and milk contamination.

Lebensmittelqualität zwischen Geschmack und Zeichen

Ziel der vorliegenden Arbeit war es, Lebensmittelqualität am Beispiel von Speisequark aus hofeigener und industrieller Verarbeitung mit natur- und kulturwissenschaftlichen Methoden zu erfassen bzw. zu betrachten. Das Neue dieser interdisziplinären Arbeit lag in der Entwicklung von Verbindungen zwischen hedonischen/sensorischen, ökologischen und kulturellen Qualitäten von Speisequark. Im zweiten Teil der Arbeit wurde eine sensorische Schulung für die hofeigene Milchverarbeitung entwickelt und erprobt, um die Ergebnisse dieser Arbeit in die Praxis umzusetzen. Zuerst musste ein theoretischer Ansatz entwickelt werden, der die Esshandlungen der Verbraucher als Integrationsmoment von objektiven, subjektiven und sozial-kulturellen Qualitäten betrachtet. Bei diesem handlungstheoretischen Ansatz galt es, die Trennung zwischen objektiven und subjektiven Qualitäten zu überwinden, indem über Esshandlungen der Verbraucher integrierte Verbindungen zwischen hedonischen/sensorischen, ökologischen und kulturellen Qualitäten am Beispiel von Speisequark entwickelt wurden. Als empirische Grundlage wurde erstens die sensorische Qualität mit Profilprüfungen erfasst. Zweitens wurde die ökologische Qualität mit einer Verbraucherumfrage und Conjoint-Analyse und drittens die kulturelle Qualität mit einer semiotischen Analyse betrachtet. Die diskursiven Begründungen des Esshandelns, die in ermittelnden Gruppendiskussionen qualitativ erhoben wurden, zeigten deutlich, dass diese drei Qualitäten des Hofquarks untrennbar miteinander verbunden sind. Der komplexe Begriff authentisch, mit dem die Verbraucher Hofquark charakterisierten, beinhaltete vor allem den Geschmack, aber auch die damit verbundene handwerkliche Herstellungsweise, die Verpackung, die regionale Herkunft und die ökologische Anbauweise. Hofquark ist aus Verbrauchersicht ein gutes Lebensmittel, das seine besondere Bedeutung (kulturellen Wert) auch dadurch erhält, was es nicht ist, nämlich ein industrielles Molkereiprodukt. Der neue natur- und kulturwissenschaftliche Ansatz dieser Arbeit stellt gleichzeitig ein Plädoyer für eine mehrdimensionale Qualitätsbetrachtung von Lebensmitteln dar. Aus interdisziplinärer Sicht besteht hierzu noch ein großer Forschungsbedarf.

Identificación de Prácticas Empresariales para el Mejoramiento Continuo en Plusagro S.A.S.

Este proyecto que se llevara a cabo en la compañía Plusagro S.A.S. la cual busca mejorar de forma sustancial la cultura organizacional de la compañía, para que desarrolle al máximo las ventajas competitivas que encuentra en el mercado, una de estas grandes ventajas es que al tener la exclusividad de su proveedor principal Kursan. Se vuelve de suma importancia saber que existen otras marcas en el mercado de los productos agrícolas que ofrece Plusagro S.A.S. pero se ha encontrado en común acuerdo con clientes insatisfechos que la calidad de los productos turcos en cuánto a maquinaría lechera es superior a la de otras marcas que importan la maquinaria lechera desde China y Corea. Por esto es fundamental recalcar que Kursan es uno de los productores mundiales de estas máquinas desde 1984 la más fuerte en toda la región de oriente medio y su sede principal está ubicada en Estambul, Turquía. (Kursan, 2014). El negocio de Plusagro S.A.S. se encuentra en uno de los sectores más competitivos del país, pero sin duda alguna es uno de los que más importancia está cobrando, debido al boom agrícola que están viviendo en las regiones ganaderas y agricultoras del país después de las nuevas medidas de inversión que está tomando el gobierno nacional para que sean más competitivas en su desarrollo y crecimiento a nivel nacional. (MinAgricultura, 2014), uno de los ítems más importantes que podemos encontrar, es el hecho de que Colombia y Bélgica iniciaran un plan de trabajo para ampliar el comercio de productos agropecuarios, según el titular de la cartera agropecuaria, este plan de trabajo, que se implementará en enero de 2015, tendrá como prioridad los temas fitosanitarios y de buenas prácticas agrícolas (MinAgricultura, 2014). En lo cual Plusagro S.A.S puede buscar una gran ventaja competitiva que lo lleve a obtener un valor agregado al ya tener conocimiento del mercado europeo será más sencillo entrar a negociar con nuevos proveedores que vengan de este país. También de estos mercados no explorados se pueden llegar a encontrar nuevas prácticas agrícolas, diversas especies animales y nuevas tecnologías en cuanto a maquinaría. De igual forma la empresa ha presentado un crecimiento económico bastante alto, para el poco tiempo que lleva en el mercado, esto se ve evidenciado en las ventas que se realizaron el año 2013 las cuales ascienden a $730.500.000. (Plusagro S.A.S., 2013). Este crecimiento no se debe a solo suerte, este se ha trabajado con diversas estrategias desde el momento en el que se pensó la creación de la empresa, ya que esta nace de la necesidad de los ganaderos y agricultores del sector o localización en donde comenzó a comercializarse los productos, en los municipios de Cumaral, Restrepo y los caseríos como Guacabina y actualmente se ha extendido a diversos municipios del departamento del Meta, como lo son Acacias, Castilla la Nueva, Guamal, Cubarral, San Martín, Puerto López, Barranca de Upía, Puerto Gaitán, Granada y Vista Hermosa . (Plusagro S.A.S., 2014) Se espera que con la realización de este proyecto enfocado en una metodología Sure - Step (Paso Seguro) de Microsoft aplicada a las necesidades de la compañía, se pueda mejorar considerablemente la organización para así mejorar estos promedios de ventas y crecer en el aspecto económico. (Microsoft Dynamics, 2010). Es importante resaltar que ningún proyecto es perfecto y hay que estar consiente que pueden presentarse diversos obstáculos en el camino, pero la idea de implementar la Sure - Step está fundamentada en minimizar estos riesgo que pueden ocurrir en el proyecto y que si se fundamenta en unas fases especificas se pueda gestionar y finalizar con éxito, conllevando a que Plusagro S.A.S. pueda mejorar su cultura organizacional y siga con un crecimiento constante en el mercado.

Incidence of Listeria monocytogenes in Cheese Manufacturing Plants from the Northeast Region of Sao Paulo, Brazil

The incidence of Listeria monocytogenes in three cheese manufacturing plants from the northeastern region of Sao Paulo, Brazil, was evaluated from October 2008 to September 2009. L. monocytogenes was found in samples from two plants, at percentages of 13.3% (n = 128) and 9.6% (n = 114). Samples of raw and pasteurized milk, water, and Minas Frescal cheese were negative for L. monocyto genes, although the pathogen was isolated from the surface of Prato cheese and in brine from one of the plants evaluated. L. monocytogenes was also isolated from different sites of the facilities, mainly in non food contact surfaces such as drains, floors, and platforms. Serotype 4b was the most predominant in the plants studied. The results of this study indicate the need for control strategies to prevent the dispersion of L. monocytogenes in the environment of cheese manufacturing plants.

Evaluation of the psychrotrophic specific signatures for cspA gene and 16S rDNA on the phenotype of Bacillus cereus sensu strictu

This study characterised the psychrotrophic genotypes and phenotypes behaviour of 63 strains of Bacillus cereus sensu stricto isolated from dairy products. The presence of the cspA gene signature and the 16S rDNA mesophilic and/or psychrotrophic specific signatures was evaluated. Among the strains, 25 (39.7%) had the cspA gene signature, 38 (60.3%) had both mesophilic and psychrotrophic 16S rDNA signatures, 24 (38.1%) had only mesophilic and one exhibited only psychrotrophic. No strain grew at 7 °C. The results indicate that the presence of psychrotrophic signatures for cspA gene or the 16S rDNA did not ensure a psychrotrophic behaviour on a B. cereus phenotype. © 2013 Society of Dairy Technology.

Utilização do controle estatístico de processo na unidade de produção e desenvolvimento de derivados de soja - UNISOJA - F.C.F. - UNESP

Coordenação de Aperfeiçoamento de Pessoal de Nível Superior (CAPES)