发布求助
文献互助 智能选刊 最新文献

International Journal of Dairy Technology最新文献

筛选
英文 中文
Utilisation of Lacticaseibacillus casei ATCC 393-derived exopolysaccharide for camel milk yoghurt production and its potential anticancer and hepatoprotective properties 利用乳酸菌ATCC 393产生的外多糖生产骆驼奶酸奶及其潜在的抗癌和保肝特性
IF 2.5 2区 农林科学
International Journal of Dairy Technology Pub Date : 2024-03-03 DOI: 10.1111/1471-0307.13072
Mona S. Ali, Aliaa A. Darwish, Mostafa A. Hassan, Sahar A. Hekal, Ahmed E. Abdel-Mobdy, Amr M. Bakry
{"title":"Utilisation of Lacticaseibacillus casei ATCC 393-derived exopolysaccharide for camel milk yoghurt production and its potential anticancer and hepatoprotective properties","authors":"Mona S. Ali,&nbsp;Aliaa A. Darwish,&nbsp;Mostafa A. Hassan,&nbsp;Sahar A. Hekal,&nbsp;Ahmed E. Abdel-Mobdy,&nbsp;Amr M. Bakry","doi":"10.1111/1471-0307.13072","DOIUrl":"10.1111/1471-0307.13072","url":null,"abstract":"<p>Camel milk yoghurts were created using probiotic lactic acid bacteria (LAB) with exopolysaccharide (EPS) production capabilities. <i>Lacticaseibacillus</i> <i>casei</i> ATCC 393, identified as the most efficient EPS producer, was incorporated into conventional yoghurt culture. We compared the effects of adding <i>L. casei</i> ATCC 393 with EPS powder (SLLP) against lactulose. Evaluations included LAB, yeast, mould, cytotoxicity and IC50 values in the samples. The results demonstrated increased bacterial counts, LAB viability, viscosity, antiproliferative effects and a lower IC50 in SLLP, indicating the potential application of EPS-producing <i>L. casei</i> ATCC 393 and its derived EPS in the development of functional foods.</p>","PeriodicalId":13822,"journal":{"name":"International Journal of Dairy Technology","volume":null,"pages":null},"PeriodicalIF":2.5,"publicationDate":"2024-03-03","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"140035447","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":2,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
引用次数: 0
Development of a PMA-LAMP visual detection assay for viable Cronobacter sakazakii 开发一种 PMA-LAMP 视觉检测法，用于检测存活的阪崎克罗诺杆菌
IF 4.4 2区 农林科学
International Journal of Dairy Technology Pub Date : 2024-03-01 DOI: 10.1111/1471-0307.13073
Qiming Chen, Yang Yu, Xiaodi Chen, Fangming Tu, Peng Wang, Junyi Huang, Zhanmin Liu
{"title":"Development of a PMA-LAMP visual detection assay for viable Cronobacter sakazakii","authors":"Qiming Chen, Yang Yu, Xiaodi Chen, Fangming Tu, Peng Wang, Junyi Huang, Zhanmin Liu","doi":"10.1111/1471-0307.13073","DOIUrl":"https://doi.org/10.1111/1471-0307.13073","url":null,"abstract":"<i>Cronobacter sakazakii</i> in powdered infant formula (PIF) can infect infants with a mortality rate of up to 80%. In this study, a propidium monoazide–loop-mediated isothermal amplification (PMA-LAMP) assay was developed for fast and cost-effective visual detection of viable <i>C. sakazakii</i>. The detection could be finished in 75 min and the results could be identified by the naked eye. The detection limits of the assay were as low as 1.2 × 10<sup>1</sup> cfu/mL and 1.2 × 10<sup>2</sup> cfu/mL for gel electrophoresis and naked eyes respectively. Finally, the assay also showed good reliability in the artificially contaminated PIF.","PeriodicalId":13822,"journal":{"name":"International Journal of Dairy Technology","volume":null,"pages":null},"PeriodicalIF":4.4,"publicationDate":"2024-03-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"140003674","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":2,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
引用次数: 0
Silver nanoparticles as colorimetric probe for selective determination of Hg2+ from milk samples with ultrasound‐assisted extraction protocol 纳米银颗粒作为比色探针，利用超声辅助萃取方案选择性测定牛奶样品中的 Hg2+
IF 4.4 2区 农林科学
International Journal of Dairy Technology Pub Date : 2024-02-29 DOI: 10.1111/1471-0307.13071
Pranali Nikam, Raman Seth, Rajan Sharma
{"title":"Silver nanoparticles as colorimetric probe for selective determination of Hg2+ from milk samples with ultrasound‐assisted extraction protocol","authors":"Pranali Nikam, Raman Seth, Rajan Sharma","doi":"10.1111/1471-0307.13071","DOIUrl":"https://doi.org/10.1111/1471-0307.13071","url":null,"abstract":"The present investigation demonstrates a simple, sensitive and selective colorimetric probe for the detection of Hg<jats:sup>2+</jats:sup> in milk samples employing redox interaction of Hg<jats:sup>2+</jats:sup> ions with citrate‐stabilised silver nanoparticles, inducing colour change from yellow to colourless. Milk samples were pretreated by ultrasound assistance in acidic media. The detection limit (LOD) was 6.17 ppb using UV–Visible spectrophotometer with linear correlation (<jats:italic>R</jats:italic><jats:sup>2</jats:sup> = 0.9901) at 10–2000 ppb solution of Hg<jats:sup>2+</jats:sup> ions. Developed probe was highly selective to Hg<jats:sup>2+</jats:sup> over different interfering metal ions and can be effectively employed to identify Hg<jats:sup>2+</jats:sup> in milk samples.","PeriodicalId":13822,"journal":{"name":"International Journal of Dairy Technology","volume":null,"pages":null},"PeriodicalIF":4.4,"publicationDate":"2024-02-29","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"140003146","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":2,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
引用次数: 0
Uncovering phenotypic changes of luxS-mediated acid tolerance in Cronobacter malonaticus 揭示丙二酸棒状杆菌耐酸性由LuxS介导的表型变化
IF 4.4 2区 农林科学
International Journal of Dairy Technology Pub Date : 2024-02-29 DOI: 10.1111/1471-0307.13062
Yuhang Wang, Na Ling, Zongyang Li, Bin Cheng, Zhixiang Nie, Haiyan Zeng, Yingwang Ye
{"title":"Uncovering phenotypic changes of luxS-mediated acid tolerance in Cronobacter malonaticus","authors":"Yuhang Wang, Na Ling, Zongyang Li, Bin Cheng, Zhixiang Nie, Haiyan Zeng, Yingwang Ye","doi":"10.1111/1471-0307.13062","DOIUrl":"https://doi.org/10.1111/1471-0307.13062","url":null,"abstract":"<i>Cronobacter</i> spp. are high acid resistance pathogens classified as Class A pathogens in powdered infant formula. Herein, we investigated the function of <i>Cronobacter luxS</i> in acid response. Results showed that <i>luxS</i> significantly increased the resistance to acid, demonstrating bacterial survival, bacterial morphology and biofilm formation. Furthermore, LuxS might enhance acid response by mediating the up-regulation of 5-methyltetrahydropteroyltriglutamate–homocysteine S-methyltransferase and homocysteine S-methyltransferase and the down-regulation of methionine adenosyltransferase in the quorum sensing pathway. Therefore, the quorum sensing pathway mediated by <i>luxS</i> is the key control target for <i>Cronobacter</i> survival in acidic environments.","PeriodicalId":13822,"journal":{"name":"International Journal of Dairy Technology","volume":null,"pages":null},"PeriodicalIF":4.4,"publicationDate":"2024-02-29","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"140003153","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":2,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
引用次数: 0
Ability to re-foam frothed milk at different solid concentrations and their foam structure 在不同的固体浓度及其泡沫结构条件下，对发泡牛奶进行再发泡的能力
IF 2.5 2区 农林科学
International Journal of Dairy Technology Pub Date : 2024-02-29 DOI: 10.1111/1471-0307.13074
Thao M Ho, Yu-Jen Lu, Xiaoying Xiong, Bhesh R Bhandari, Nidhi Bansal
{"title":"Ability to re-foam frothed milk at different solid concentrations and their foam structure","authors":"Thao M Ho,&nbsp;Yu-Jen Lu,&nbsp;Xiaoying Xiong,&nbsp;Bhesh R Bhandari,&nbsp;Nidhi Bansal","doi":"10.1111/1471-0307.13074","DOIUrl":"https://doi.org/10.1111/1471-0307.13074","url":null,"abstract":"<p>Left-over frothed milk in most coffeehouses is typically discarded, leading to wastage of a lot of milk due to a common belief that frothed milk is unable to re-foam. We investigated the foaming and physical properties of frothed reconstituted skim milk (1.5–15%, w/w) foamed up to four times. The results showed that at all investigated solid concentrations and foaming times, milk samples retained their high foamability and foam stability, and uniform micro-foam structure. Similarly, properties of milk samples including viscosity (1.9–3.3 Pa.s), absolute zeta-potential (25.5–27.2 mV) and surface tension (54.8–59.7 mN/m) remained unchanged even after re-foaming multiple times.</p>","PeriodicalId":13822,"journal":{"name":"International Journal of Dairy Technology","volume":null,"pages":null},"PeriodicalIF":2.5,"publicationDate":"2024-02-29","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1111/1471-0307.13074","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"141968272","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":2,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
引用次数: 0
Qualitative evaluation of factors affecting the undesirable fat emulsion disruption during the processing of high-fat cream 对影响高脂奶油加工过程中不良脂肪乳化破坏因素的定性评估
IF 4.4 2区 农林科学
International Journal of Dairy Technology Pub Date : 2024-02-26 DOI: 10.1111/1471-0307.13059
Lovepreet Singh, Pranav Vashisht, Morgan Ewonus, Henry Talbot, Jared Lierman, Dan McCoy, John Murphy, Steve Christiansen
{"title":"Qualitative evaluation of factors affecting the undesirable fat emulsion disruption during the processing of high-fat cream","authors":"Lovepreet Singh, Pranav Vashisht, Morgan Ewonus, Henry Talbot, Jared Lierman, Dan McCoy, John Murphy, Steve Christiansen","doi":"10.1111/1471-0307.13059","DOIUrl":"https://doi.org/10.1111/1471-0307.13059","url":null,"abstract":"Handling and transportation of high-fat cream needs to be done gently; otherwise, undesirable destabilisation of the fat emulsion is likely to occur. This study delves into the processing factors that cause the disruption of fat emulsion in high-fat cream. The cream viscosity was 48.6 mPa.s at 7.2°C. Results revealed that pump screw pitches of 32 and 43 mm and rotational speeds of 264 and 464 LPM were the significant factors that caused the butter formation in the cream. There was significant emulsion breakdown, regardless of the degree of fat crystallisation at 6.5 ± 0.5°C for a minimum of 12 h.","PeriodicalId":13822,"journal":{"name":"International Journal of Dairy Technology","volume":null,"pages":null},"PeriodicalIF":4.4,"publicationDate":"2024-02-26","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"139980322","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":2,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
引用次数: 0
How can the NaCl content of ripened Fourme d'Ambert cheese be reduced using innovative dry surface salting processes? 如何利用创新的干表面盐渍工艺降低成熟的 Fourme d'Ambert 奶酪中的 NaCl 含量？
IF 4.4 2区 农林科学
International Journal of Dairy Technology Pub Date : 2024-02-25 DOI: 10.1111/1471-0307.13067
Imène Ferroukhi, Jessica Dominguez, Cécile Bord, Delphine Guerinon, Christophe Chassard, Julie Mardon
{"title":"How can the NaCl content of ripened Fourme d'Ambert cheese be reduced using innovative dry surface salting processes?","authors":"Imène Ferroukhi, Jessica Dominguez, Cécile Bord, Delphine Guerinon, Christophe Chassard, Julie Mardon","doi":"10.1111/1471-0307.13067","DOIUrl":"https://doi.org/10.1111/1471-0307.13067","url":null,"abstract":"The impacts of salt reduction by NaCl sprinkling and NaCl substitution with 25% calcium lactate on the quality of blue cheese were evaluated. Sprinkling reduced sodium content by 35% and substitution reduced sodium content by 47%. The salt-reduced cheeses had a higher calcium content, vitamin B2, B6, and B12 levels, and a higher rate of proteolysis. Sensory and texture profile analysis found that the salt-reduced cheeses had a less salty taste and were less firm. These methods enabled significant salt reduction but had negative effects on the cheese properties, and so further work is needed to diminish these effects.","PeriodicalId":13822,"journal":{"name":"International Journal of Dairy Technology","volume":null,"pages":null},"PeriodicalIF":4.4,"publicationDate":"2024-02-25","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"139969790","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":2,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
引用次数: 0
Changes in the structure and functional properties of lactoferrin with different iron saturations before and after simulated high-temperature short-time heat treatments 不同铁饱和度的乳铁蛋白在模拟高温短时热处理前后的结构和功能特性变化
IF 4.4 2区 农林科学
International Journal of Dairy Technology Pub Date : 2024-02-25 DOI: 10.1111/1471-0307.13070
Mengqi Wang, Wenjing Luo, Xinyi Wu, Wanyi Zhang, Hongbo Li, Hongjuan Li, Jinghua Yu
{"title":"Changes in the structure and functional properties of lactoferrin with different iron saturations before and after simulated high-temperature short-time heat treatments","authors":"Mengqi Wang, Wenjing Luo, Xinyi Wu, Wanyi Zhang, Hongbo Li, Hongjuan Li, Jinghua Yu","doi":"10.1111/1471-0307.13070","DOIUrl":"https://doi.org/10.1111/1471-0307.13070","url":null,"abstract":"The major functional properties of lactoferrin (LF) samples before and after high-temperature short-time (HTST: 72°C/15 s, 85°C/15 s and 95°C/15 s) treatment were investigated by turbiscan stability index, circular dichroism spectroscopy and other methods. The lower the LF iron saturation, the higher the iron binding, antibacterial and antioxidant capacity, but more unstable after HTST treatment. 40%-LF had the best physical and structural stability, but lower antibacterial and antioxidant capacity. Upon HTST treatment, the physical stability, antibacterial and antioxidant properties of LF samples were significantly reduced, especially for 95°C/15 s. Of note, LF with iron saturation higher than 15% was resistant to HTST treatment.","PeriodicalId":13822,"journal":{"name":"International Journal of Dairy Technology","volume":null,"pages":null},"PeriodicalIF":4.4,"publicationDate":"2024-02-25","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"139969604","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":2,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
引用次数: 0
Establishment of a rapid counting method for lactic acid bacteria and yeast in dairy products 建立乳制品中乳酸菌和酵母菌的快速计数方法
IF 4.4 2区 农林科学
International Journal of Dairy Technology Pub Date : 2024-02-21 DOI: 10.1111/1471-0307.13063
Yuhui Li, Chunyan Wang, Jungang Wang
{"title":"Establishment of a rapid counting method for lactic acid bacteria and yeast in dairy products","authors":"Yuhui Li, Chunyan Wang, Jungang Wang","doi":"10.1111/1471-0307.13063","DOIUrl":"https://doi.org/10.1111/1471-0307.13063","url":null,"abstract":"The plate count agar (PCA) method is a common technique used to count microorganisms in dairy products, but this method is time‐consuming and highly selective by the medium. This study adopted <jats:italic>Lab158</jats:italic> and <jats:italic>PF2</jats:italic> as the universal probes for hybridising lactic acid bacteria and yeasts, respectively, and investigated the effects of fixation time, hybridisation time, hybridisation temperature, probe concentration and propidium iodide (PI) concentration on hybridisation efficiency in the samples. The results showed that the highest hybridisation efficiency for lactic acid bacteria and yeast, along with the best double staining results, was observed under the following conditions: a fixation time of 80 min, a hybridisation time of 180 min, a hybridisation temperature of 48°C, a probe volume of 5 μL for lactic acid bacteria and 3 μL for yeast, and a PI volume of 5 μL for lactic acid bacteria and 3 μL for yeast. The fluorescence in situ hybridisation‐flow cytometry (FISH‐FCM) and PCA counting results showed a significant positive correlation (<jats:italic>r</jats:italic> &gt; 0.9). The FISH‐FCM and PCA counting results showed a significant positive correlation (<jats:italic>r</jats:italic> &gt; 0.9). The FISH‐FCM counting method can serve as a quick and accurate method for the counting of lactic acid bacteria and yeast in dairy products.","PeriodicalId":13822,"journal":{"name":"International Journal of Dairy Technology","volume":null,"pages":null},"PeriodicalIF":4.4,"publicationDate":"2024-02-21","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"139954962","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":2,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
引用次数: 0
On-site rapid detection of Listeria monocytogenes in dairy products using smartphone-integrated device-assisted ratiometric fluorescent sensors 使用智能手机集成设备辅助比率荧光传感器现场快速检测乳制品中的李斯特菌
IF 4.4 2区 农林科学
International Journal of Dairy Technology Pub Date : 2024-02-15 DOI: 10.1111/1471-0307.13045
Hui Li, Yuwei Ren, Rui Jiao, Xiyan Zhang, Wenhua Zhao, Hanfang Chen, Danfeng Zhang, Yizhong Shen, Changqing Zhu, Yingwang Ye
{"title":"On-site rapid detection of Listeria monocytogenes in dairy products using smartphone-integrated device-assisted ratiometric fluorescent sensors","authors":"Hui Li, Yuwei Ren, Rui Jiao, Xiyan Zhang, Wenhua Zhao, Hanfang Chen, Danfeng Zhang, Yizhong Shen, Changqing Zhu, Yingwang Ye","doi":"10.1111/1471-0307.13045","DOIUrl":"https://doi.org/10.1111/1471-0307.13045","url":null,"abstract":"The contamination of <i>Listeria monocytogenes</i> (<i>L. monocytogenes</i>) in dairy products poses a significant risk to human health. It is urgent to develop on-site rapid strategy to reduce associated threats. We employed carbon dots (CDs) and silicon nanoparticles (SiNPs) as energy donors and acceptors respectively. The CDs and SiNPs were functionalised with vancomycin and aptamers correspondingly, leading to the establishment of ratiometric fluorescent sensor. With a portable smartphone-integrated device, the ratios of blue/green values from the colour images depended on <i>L. monocytogenes</i> concentrations for quantification. The sensors were demonstrated for monitoring <i>L. monocytogenes</i> in dairy products within 30 min.","PeriodicalId":13822,"journal":{"name":"International Journal of Dairy Technology","volume":null,"pages":null},"PeriodicalIF":4.4,"publicationDate":"2024-02-15","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"139751029","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":2,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
引用次数: 0
首页 上一页 下一页 尾页
0
×
引用
GB/T 7714-2015
复制
MLA
复制
APA
复制
导出至
BibTeX EndNote RefMan NoteFirst NoteExpress
×
提示
您的信息不完整，为了账户安全，请先补充。
现在去补充
×
提示
您因"违规操作"
具体请查看互助需知
我知道了
×
提示
现在去查看 取消
×
提示
确定
请完成安全验证×
相关产品
×
本文献相关产品
联系我们：info@booksci.cn Book学术提供免费学术资源搜索服务，方便国内外学者检索中英文文献。致力于提供最便捷和优质的服务体验。 Copyright © 2023 布克学术 All rights reserved.
京ICP备2023020795号-1
ghs 京公网安备 11010802042870号
Book学术文献互助
Book学术文献互助群
群 号：481959085
Book学术官方微信