International Dairy Journal最新文献_第10页

Biomass production in whey permeate and spray drying of a potential probiotic strain from human breast milk, Bifidobacterium animalis subsp. lactis INL1 乳清渗透和喷雾干燥中生物质生产的潜在益生菌菌株，双歧杆菌动物亚种。lactis INL1

IF 3.1 3区农林科学

International Dairy Journal Pub Date : 2024-12-27 DOI: 10.1016/j.idairyj.2024.106181

María Florencia Zacarías , Alejandra Cuatrin , Luisina Lavari , Miguel Taverna , Roxana Páez , Gabriel Vinderola

{"title":"Biomass production in whey permeate and spray drying of a potential probiotic strain from human breast milk, Bifidobacterium animalis subsp. lactis INL1","authors":"María Florencia Zacarías , Alejandra Cuatrin , Luisina Lavari , Miguel Taverna , Roxana Páez , Gabriel Vinderola","doi":"10.1016/j.idairyj.2024.106181","DOIUrl":"10.1016/j.idairyj.2024.106181","url":null,"abstract":"<div><div>Whey permeate (WP), a by-product of cheese whey treatment, constitutes a sustainable and economical alternative to synthetic media for probiotic biomass production. Likewise, spray drying (SD) is a rapid and cost-effective alternative to freeze drying in industrial practice. This study aimed to optimise the production of a spray-dried culture (SDC) of <em>Bifidobacterium animalis</em> subsp. <em>lactis</em> INL1. Biomass production on WP was optimised by analyzing the effects of yeast extract and pH on bacterial growth, survival during spray drying, and resistance to simulated gastric digestion. Additionally, pH, inlet temperature, and drying matrix effects were evaluated for their impact on strain resistance during SD and storage. WP proved to be a suitable ingredient for <em>B. lactis</em> INL1 biomass production. Acidic culture conditions yielded superior results, and all tested factors significantly influenced SDC performance. These findings highlight the usefulness of optimization strategies to define effective production conditions for probiotic cultures.</div></div>","PeriodicalId":13854,"journal":{"name":"International Dairy Journal","volume":"163 ","pages":"Article 106181"},"PeriodicalIF":3.1,"publicationDate":"2024-12-27","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143156256","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":3,"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

High moisture mozzarella cheese features and detection of commercial frauds: A review 高水分马苏里拉奶酪特性与商业欺诈检测综述

IF 3.1 3区农林科学

International Dairy Journal Pub Date : 2024-12-24 DOI: 10.1016/j.idairyj.2024.106179

Mariacinzia Rutigliano, Marzia Albenzio, Agostino Sevi, Aldo Di Luccia, Barbara la Gatta

{"title":"High moisture mozzarella cheese features and detection of commercial frauds: A review","authors":"Mariacinzia Rutigliano, Marzia Albenzio, Agostino Sevi, Aldo Di Luccia, Barbara la Gatta","doi":"10.1016/j.idairyj.2024.106179","DOIUrl":"10.1016/j.idairyj.2024.106179","url":null,"abstract":"<div><div>High moisture mozzarella cheese is a highly valued Italian product that is recognized and appreciated worldwide as an example of Made in Italy production. Moreover, obtaining a product certification (i.e., PDO), as in the case of Mozzarella di Bufala Campana and Mozzarella di Gioia del Colle, guarantees a <em>plus</em> in the evaluation of a product by the consumer, being synonymous of authenticity and adherence to a specification. However, the presence of issues related to the animal reproductive seasonality, production costs and exports, make this product, frequently, the subject of deceits. Moreover, the use of raw matters different from those declared in the label (i.e., the use of cow milk in the buffalo mozzarella cheese production) or the use of stored material for the production of product declared as fresh, are examples of frauds that may occurred in this context.</div><div>Therefore, this review describes the main features of this product and the main techniques, from the biochemical assessments to the latest advanced analytical methodologies, used to detect the commercial frauds that can be carried out by evaluating the product features that can be compromised by the implementation of inappropriate technological operations.</div></div>","PeriodicalId":13854,"journal":{"name":"International Dairy Journal","volume":"163 ","pages":"Article 106179"},"PeriodicalIF":3.1,"publicationDate":"2024-12-24","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143094973","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":3,"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

Metataxonomic analysis of bulk tank milk and seasonal impact on starter culture development in aged goat milk cheese 散装罐乳的元分类分析及季节对陈年羊奶干酪发酵剂发育的影响

IF 3.1 3区农林科学

International Dairy Journal Pub Date : 2024-12-21 DOI: 10.1016/j.idairyj.2024.106160

Vinícius da Silva Duarte, Beate Bjørgan, Fiona Valerie Franklin, Kari Olsen, Ahmed Abdelghani, Siv Skeie, Davide Porcellato

{"title":"Metataxonomic analysis of bulk tank milk and seasonal impact on starter culture development in aged goat milk cheese","authors":"Vinícius da Silva Duarte, Beate Bjørgan, Fiona Valerie Franklin, Kari Olsen, Ahmed Abdelghani, Siv Skeie, Davide Porcellato","doi":"10.1016/j.idairyj.2024.106160","DOIUrl":"10.1016/j.idairyj.2024.106160","url":null,"abstract":"<div><div>The production of dairy products from goat milk has been gradually increasing worldwide. In Norway, goat milk production is seasonal, leading to variations in milk composition used for different dairy products, such as cheese. This study aimed to investigate the microbial composition of bulk tank milk and the seasonal impact on cheese microbiota development and dynamics during cheese making and ripening. Four dairy goat farms from the same geographical area were selected based on varying bulk milk somatic cell counts. Milk was collected at four different times during one lactation/season and used to produce a hard goat milk cheese from pasteurized milk. Metataxonomic analysis of milk from these four farms revealed a similar microbial composition with moderate dissimilarity between samples obtained during the spring and mating periods. Goat milk cheeses produced in different seasons exhibited varying relative abundances of <em>Streptococcus</em>, <em>Lactobacillus</em>, and <em>Lactococcus</em>, suggesting that milk composition influences starter culture development differently. Organic acids and total free amino acids at 6 months of ripening were significantly influenced by the starter culture composition. Our results indicate a significant seasonal effect on starter culture development in this type of cheese. Further investigations are needed to understand why and how the same bacterial strains respond differently to milk collected in different seasons and whether adjustments during cheesemaking are necessary based on the season.</div></div>","PeriodicalId":13854,"journal":{"name":"International Dairy Journal","volume":"163 ","pages":"Article 106160"},"PeriodicalIF":3.1,"publicationDate":"2024-12-21","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143099235","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":3,"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

Probiotic candidate strains from sow's milk show antimicrobial activity against multidrug-resistant Escherichia coli 从母猪乳中提取的益生菌候选菌株对多重耐药大肠杆菌具有抗菌活性

IF 3.1 3区农林科学

International Dairy Journal Pub Date : 2024-12-21 DOI: 10.1016/j.idairyj.2024.106170

Omar V. Pabón-Rodríguez , Gloria C. Ramirez-Nieto , Gloria A. Casas-Bedoya , Carlos A. Rengifo-Guerrero , Diego F. Tirado , Liliana Serna-Cock

{"title":"Probiotic candidate strains from sow's milk show antimicrobial activity against multidrug-resistant Escherichia coli","authors":"Omar V. Pabón-Rodríguez , Gloria C. Ramirez-Nieto , Gloria A. Casas-Bedoya , Carlos A. Rengifo-Guerrero , Diego F. Tirado , Liliana Serna-Cock","doi":"10.1016/j.idairyj.2024.106170","DOIUrl":"10.1016/j.idairyj.2024.106170","url":null,"abstract":"<div><div>Lactic acid bacteria (LAB) have been the subject of increasing interest in scientific research due to their broad spectrum of applications in human and animal health. In this research, the safety and functionality of LAB, with antimicrobial activity against two strains of <em>Escherichia coli</em>, isolated from sow's milk was evaluated. Five (5) presumptive LAB strains with high antimicrobial activity were molecularly identified. These strains belonged to the genera <em>Lactiplantibacillus</em> and <em>Pediococcus</em>, with percentages of identity ranging from 97% to 100%. These LAB were evaluated for safety (<em>i.e</em>., hemolytic capacity and antibiotic resistance) and functional (<em>i.e</em>., resistance to gastric and intestinal juices, ability to adhere to the Caco-2 cell line, hydrophobicity, and auto-aggregation) characteristics. <em>Lactiplantibacillus plantarum</em> (B10, 99.9% identity - MT544853) was identified and had a marked probiotic capacity due to its outstanding antimicrobial activity; its resistance to simulated gastrointestinal tract conditions, retaining viability up to 10<sup>8</sup> CFU/mL after 4 h of exposure; roughly 3 % ability to adhere to intestinal cells; and the lowest antibiotic resistance capacity. The identified L. <em>plantarum</em> strain has potential for use in the prevention and control of diseases, especially those caused by <em>E. coli</em> strains with multiple antibiotic resistance. These findings contribute to the development of effective probiotics for the prevention of gastrointestinal diseases in pig production and, potentially, for human health applications, aligning with the One Health approach.</div></div>","PeriodicalId":13854,"journal":{"name":"International Dairy Journal","volume":"163 ","pages":"Article 106170"},"PeriodicalIF":3.1,"publicationDate":"2024-12-21","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143099231","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":3,"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

Bioactive potentials of paraprobiotic kefir: Enhanced protein hydrolysis and anticancer efficacy 副益生菌开菲尔的生物活性潜力：增强蛋白质水解和抗癌功效

IF 3.1 3区农林科学

International Dairy Journal Pub Date : 2024-12-20 DOI: 10.1016/j.idairyj.2024.106169

Ecem Akan , Adem Yavaş , Mustafa Dikme

{"title":"Bioactive potentials of paraprobiotic kefir: Enhanced protein hydrolysis and anticancer efficacy","authors":"Ecem Akan , Adem Yavaş , Mustafa Dikme","doi":"10.1016/j.idairyj.2024.106169","DOIUrl":"10.1016/j.idairyj.2024.106169","url":null,"abstract":"<div><div>Recent research highlights paraprobiotics and postbiotics as viable alternatives to probiotics. This study examined kefir prepared with probiotics (<em>Lacticaseibacillus casei</em> 39) and paraprobiotics (autoclaved <em>L. casei</em> 39 cells), evaluating their physicochemical, microbiological, and bioactive properties. Paraprobiotic addition did not alter kefir composition. During 28-day storage, <em>Lactobacillus</em> spp. levels decreased in all kefirs but remained higher in probiotic kefir, maintaining <em>L. casei</em> 39 at 10⁸ CFU mL<sup>−1</sup>. Notably, paraprobiotic kefir exhibited the highest protein hydrolysis degree (76.8%) following <em>in vitro</em> gastrointestinal digestion (P < 0.05). SDS-PAGE analysis of paraprobiotic kefir showed more intense bands for casein and β-lactoglobulin. Although antioxidant activity was similar across samples, probiotic kefir exhibited the strongest α-glucosidase inhibition (P < 0.05). Notably, paraprobiotic kefir displayed the highest anticancer activity against HT29 colon cancer cells (P < 0.05). These results suggest paraprobiotics as effective functional food components, offering comparable or enhanced bioactivity, improved stability, and easier production than traditional probiotics.</div></div>","PeriodicalId":13854,"journal":{"name":"International Dairy Journal","volume":"163 ","pages":"Article 106169"},"PeriodicalIF":3.1,"publicationDate":"2024-12-20","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143099232","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":3,"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

Understanding and mitigating adverse biological responses resulting from β-casomorphin-7: Strategies, challenges, and future directions – A review 了解和减轻β-casomorphin-7引起的不良生物学反应：策略、挑战和未来方向综述

IF 3.1 3区农林科学

International Dairy Journal Pub Date : 2024-12-16 DOI: 10.1016/j.idairyj.2024.106166

Leandra Oliveira Xavier Albiero , Rafaela Ansiliero , Eduarda Degani Araújo , Aniela Pinto Kempka

{"title":"Understanding and mitigating adverse biological responses resulting from β-casomorphin-7: Strategies, challenges, and future directions – A review","authors":"Leandra Oliveira Xavier Albiero , Rafaela Ansiliero , Eduarda Degani Araújo , Aniela Pinto Kempka","doi":"10.1016/j.idairyj.2024.106166","DOIUrl":"10.1016/j.idairyj.2024.106166","url":null,"abstract":"<div><div>This review provides a comprehensive analysis of the biological effects associated with β-casomorphin-7 (BCM-7) consumption, focusing on mitigation strategies, challenges, and future research opportunities. BCM-7, a peptide derived from the digestion of specific variants of β-casein A1 and A2 found in cow's milk, is linked to a range of health issues primarily due to its interaction with μ-opioid receptors. During digestion, if BCM-7 crosses the intestinal barrier, impacting neurological, gastrointestinal, and immune functions. This review examines the mechanisms underlying BCM-7 formation, including the influence of industrial processes such as pasteurization and fermentation, with particular attention to the β-casein A1 and A2 variants. The reduced potential of β-casein A2 to generate BCM-7 is highlighted, supporting its growing recognition as a healthier alternative. Mitigation strategies discussed include genetic selection for cattle producing β-casein A2 milk and innovative milk processing methods targeting BCM-7 reduction. Enzymatic hydrolysis and fermentation using lactic acid bacteria are emphasized as effective approaches, albeit with economic and technical challenges. Emerging technologies and bioinformatics tools offer the potential to refine peptide profiling and predict allergenic and bioactive characteristics. While substantial progress has been made, continued research is essential to deepen understanding of BCM-7's impact on health and develop precise mitigation strategies.</div></div>","PeriodicalId":13854,"journal":{"name":"International Dairy Journal","volume":"163 ","pages":"Article 106166"},"PeriodicalIF":3.1,"publicationDate":"2024-12-16","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143094972","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":3,"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 pasta filata style-cheese from dried curd: A process innovation 从干凝乳中开发丝状意大利面奶酪：工艺创新

IF 3.1 3区农林科学

International Dairy Journal Pub Date : 2024-12-16 DOI: 10.1016/j.idairyj.2024.106168

Florian Schmidt, Xenia Shelhamer, Jörg Hinrichs

{"title":"Development of pasta filata style-cheese from dried curd: A process innovation","authors":"Florian Schmidt, Xenia Shelhamer, Jörg Hinrichs","doi":"10.1016/j.idairyj.2024.106168","DOIUrl":"10.1016/j.idairyj.2024.106168","url":null,"abstract":"<div><div>By making a storable cheese curd, cheese can be produced on demand, and product waste is reduced. Freezing is one possibility for producing storable cheese curd; however, storage in a frozen state is associated with costs. Dried cheese curd could be a viable alternative. Techno-functional properties must be regained when the cheese is produced. This study investigates whether producing pasta filata-style cheese from dried curd is possible. Therefore, two approaches were pursued: i) dried cheese curd was rehydrated and thermomechanically treated without further addition of water (<em>DR</em>) ii) dried cheese curd was thermomechanically treated with hot stretching water without prior rehydration (<em>DHW</em>). A non-dried sample was used as a reference (<em>Ref</em>). It was found that rehydration of 60 min is necessary to absorb the water to produce a pasta filata-style cheese with acceptable/set dry matter. Rehydration time is therefore acceptable on a technical and small scale. Without rehydration (DHW), the dry matter content is high, and cheese yield is low. In addition, there are some losses in fat content due to the drying process, where fat melts and partly exits the cheese curd. Confocal laser scanning microscopy (CLSM) images show that fat globules become larger and agglomerate. The storage modulus at 20 °C (G′<sub>20 C</sub>) is highest for <em>DHW</em>, followed by <em>Ref</em> and then <em>DR</em>. Longer treatment times tend to decrease G′<sub>20</sub> <sub>°C</sub> for <em>DHW</em>. Plasticization is obtained in all cases with a tan δ<sub>max</sub> of approximately 1.2–1.4.</div></div>","PeriodicalId":13854,"journal":{"name":"International Dairy Journal","volume":"163 ","pages":"Article 106168"},"PeriodicalIF":3.1,"publicationDate":"2024-12-16","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143099234","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":3,"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

Global prevalence of Coxiella burnetii in dairy products: A comprehensive Systematic review and meta-analysis 全球流行的伯纳氏杆菌乳制品：一个全面的系统回顾和荟萃分析

IF 3.1 3区农林科学

International Dairy Journal Pub Date : 2024-12-16 DOI: 10.1016/j.idairyj.2024.106165

Ali Jafari , Helia Mardani , Kosar Kordkatuli , Hooriyeh Mohammadpour , Mohammadali Vakili , Bahareh Arghavan

{"title":"Global prevalence of Coxiella burnetii in dairy products: A comprehensive Systematic review and meta-analysis","authors":"Ali Jafari , Helia Mardani , Kosar Kordkatuli , Hooriyeh Mohammadpour , Mohammadali Vakili , Bahareh Arghavan","doi":"10.1016/j.idairyj.2024.106165","DOIUrl":"10.1016/j.idairyj.2024.106165","url":null,"abstract":"<div><div><em>Coxiella burnetii</em> (<em>C. burnetii</em>) is a zoonotic bacterium that causes Q fever, a globally emerging infection. Dairy products with high consumption and demand worldwide have been reported as a potential source of <em>C. burnetii</em> contamination. This is the first systematic review, using meta-analysis to study the global prevalence of <em>C. burnetii</em> in dairy products. A comprehensive literature review was performed using the Medline/PubMed, ScienceDirect, Web of Science, and Scopus databases to locate publications reporting the prevalence of <em>C. burnetii</em> in dairy products up to October 2023. A random-effects model assessed the combined prevalence of <em>C. burnetii</em> in dairy products. 152 studies on dairy products were included in the meta-analysis. The findings indicated that globally, 29% of dairy products were contaminated with <em>C. burnetii</em>. The pooled prevalence of <em>C. burnetii</em> in dairy products such as milk, bulk tank milk (BTM), yogurt, cheese, and cream were 61%, 35%, 25%, 28%, and 4%, respectively. In conclusion, the high prevalence of <em>C. burnetii</em> in milk products is an important health concern worldwide. Due to the significance of milk and other dairy products in our diet, it is crucial to implement specific procedures to protect their quality from <em>C. burnetii</em> contamination.</div></div>","PeriodicalId":13854,"journal":{"name":"International Dairy Journal","volume":"163 ","pages":"Article 106165"},"PeriodicalIF":3.1,"publicationDate":"2024-12-16","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143094974","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":3,"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

Ultrafiltered cheesemilk: Rennet properties, cheese yield and influence on ripening of Cremoso cheese 超滤奶酪乳：凝乳酶性质、奶酪产量及对Cremoso奶酪成熟的影响

IF 3.1 3区农林科学

International Dairy Journal Pub Date : 2024-12-16 DOI: 10.1016/j.idairyj.2024.106163

Paula Giménez , Guillermo Andrés George , María Laura Spotti , María Cristina Perotti , Erica Rut Hynes , Carina Viviana Bergamini

引用次数: 0

β-galactosidase from Bifidobacterium bifidum for improved in situ synthesis of GOS-oligomers with prebiotic effects 从两歧双歧杆菌中提取β-半乳糖苷酶，用于原位合成具有益生元效应的gos低聚物

IF 3.1 3区农林科学

International Dairy Journal Pub Date : 2024-12-15 DOI: 10.1016/j.idairyj.2024.106164

Jacob Flyvholm Cramer , Karina Hansen Kjaer , Christian Clement Yde , Jesper Wichmann , Henrik Max Jensen , Guus A.M. Kortman , Clementina Dellomonaco , Jacob Ewert

{"title":"β-galactosidase from Bifidobacterium bifidum for improved in situ synthesis of GOS-oligomers with prebiotic effects","authors":"Jacob Flyvholm Cramer , Karina Hansen Kjaer , Christian Clement Yde , Jesper Wichmann , Henrik Max Jensen , Guus A.M. Kortman , Clementina Dellomonaco , Jacob Ewert","doi":"10.1016/j.idairyj.2024.106164","DOIUrl":"10.1016/j.idairyj.2024.106164","url":null,"abstract":"<div><div>A novel <em>β</em>-galactosidase from <em>Bifidobacterium bifidum</em> with high transgalactosylation activity was investigated and compared to already available commercial <em>β</em>-galactosidases for GOS-production. The enzyme showed suitable characteristics for in-situ GOS-production in neutral dairy products. The <em>β</em>-galactosidase investigated here, resulted GOS yields of >53.8%w/w<sub>carbohydrate</sub> during in-situ conversions in milk at cold conditions (5 °C) and during GOS-syrup production at high temperatures (55 °C). The GOS-fiber yields (having a degree of polymerization ≥3) reached with this enzyme in milk was sufficient for a relevant sugar reduction based on lactose (>35% reduction) and for a dietary fiber claim. Furthermore, structural analysis of the produced GOS from this enzyme revealed a unique pattern of GOS structures. The <em>β</em>-galactosidase from <em>B.bifidum</em> was estimated to have a high preference for <em>β</em>-1→3 linkages. This indicates a reduced allergenicity risk as compared to GOS from other enzymes. Additionally, the GOS formed by the <em>β</em>-galactosidase from <em>B.bifidum</em>, showed a similar behavior compared to commercial GOS from <em>Bacillus circulans</em> in simulated gastric and small intestine studies as well as a similar responses in a simulated large intestine study. The results therefore suggest a well-suited application of the <em>β</em>-galactosidase from <em>B.bifidum</em> in dairy products.</div></div>","PeriodicalId":13854,"journal":{"name":"International Dairy Journal","volume":"163 ","pages":"Article 106164"},"PeriodicalIF":3.1,"publicationDate":"2024-12-15","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143099165","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":3,"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