International Dairy Journal最新文献_第2页

Effect of enzymatic dephosphorylation on in vitro digestion of purified bovine caseins 酶解磷酸化对纯化牛酪蛋白体外消化的影响

IF 3.4 3区农林科学

International Dairy Journal Pub Date : 2025-09-22 DOI: 10.1016/j.idairyj.2025.106426

Julia Prangchat Stub Thomsen, Nina Aagaard Poulsen, Lotte Bach Larsen

{"title":"Effect of enzymatic dephosphorylation on in vitro digestion of purified bovine caseins","authors":"Julia Prangchat Stub Thomsen, Nina Aagaard Poulsen, Lotte Bach Larsen","doi":"10.1016/j.idairyj.2025.106426","DOIUrl":"10.1016/j.idairyj.2025.106426","url":null,"abstract":"<div><div>This study investigated the impact of dephosphorylation on the <em>in vitro</em> digestibility of bovine α<sub>s</sub>-caseins (α<sub>s1</sub>+α<sub>s2</sub>) and β-caseins. Three phosphorylation states were generated using bovine alkaline phosphatase: fully phosphorylated (native), partly dephosphorylated (α<sub>s1</sub>: 65 %, α<sub>s2</sub>: 35 %, β: 60 %), and fully dephosphorylated (α<sub>s1</sub>: 0 %, α<sub>s2</sub>: 25 %, β: 0 %). Digestibility was assessed using the INFOGEST 2.0 protocol, which employed the O-phthaldialdehyde assay to measure the degree of hydrolysis (DH) and LC-ESI/MS Single Q to track the breakdown of intact caseins. Results showed that dephosphorylation of α<sub>s</sub>-casein and β-caseins increased DH during both gastric and intestinal phases. For α<sub>s</sub>-caseins, DH development differed significantly among all phosphorylation states, which were found in both gastric and intestinal phases. At the same time, no significant differences were observed between partially and fully dephosphorylated β-caseins. These findings indicate that dephosphorylation increases the digestibility of caseins and is more pronounced in the digestibility of α<sub>s</sub>-casein compared to β-casein.</div></div>","PeriodicalId":13854,"journal":{"name":"International Dairy Journal","volume":"172 ","pages":"Article 106426"},"PeriodicalIF":3.4,"publicationDate":"2025-09-22","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145155911","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

Effect of milk pH during heating on gelation and textural properties of heat and acid-induced milk gels 加热过程中牛奶pH值对热致和酸致牛奶凝胶的凝胶化和结构特性的影响

IF 3.4 3区农林科学

International Dairy Journal Pub Date : 2025-09-20 DOI: 10.1016/j.idairyj.2025.106424

Zhe Cheng , Pauline van Leusden , Matthias D. Eisner , Lilia Ahrné

{"title":"Effect of milk pH during heating on gelation and textural properties of heat and acid-induced milk gels","authors":"Zhe Cheng , Pauline van Leusden , Matthias D. Eisner , Lilia Ahrné","doi":"10.1016/j.idairyj.2025.106424","DOIUrl":"10.1016/j.idairyj.2025.106424","url":null,"abstract":"<div><div>The aggregation of whey proteins and their interaction with casein micelles during milk heat treatment is influenced by the pH of milk during heating. These interactions are expected to influnce the textural properties of acid and heat-induced gels, even though all gels are formed at pH of 5.2. In this study, the influence of pre-heating milk at pH between 6.1 and 6.9 on composition, structure and texture of acid and heat–induced gels was studied. Gels produced from milk at higher pH (6.7 and 6.9) retained more moisture, had lower calcium content, and yielded higher recovery, while gels produced from milk at lower pH (6.1 and 6.35) exhibited significantly higher Young's modulus and hardness. Conversely, gels at pH 6.9 were more springy, brittle, and cohesive despite their lower firmness. Gel network formation was mainly governed by electrostatic interactions, hydrogen bridges and calcium bridges. As pH increased, enhanced electrostatic interactions and hydrogen bonding were accompanied by notable secondary structural transitions marked by decreases in α-helix and β-sheet content, increases in β-turns, and stable random coil levels—resulting in weaker protein networks. Minor pH adjustments prior to heating can profoundly affect protein aggregation, network assembly, and textural properties.</div></div>","PeriodicalId":13854,"journal":{"name":"International Dairy Journal","volume":"172 ","pages":"Article 106424"},"PeriodicalIF":3.4,"publicationDate":"2025-09-20","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145155914","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

Geographical and seasonal dynamics of nutritional and functional profiles in Maiwa yak milk from the Qinghai-Tibetan Plateau

IF 3.4 3区农林科学

International Dairy Journal Pub Date : 2025-09-16 DOI: 10.1016/j.idairyj.2025.106421

Yanshi Jiang , Rongmei Liu , Xiaolin Liu , Ran Xiao , Weihong Lu , Tianjiao Niu , Ying Ma , Kaifang Guan , Rongchu Wang

{"title":"Geographical and seasonal dynamics of nutritional and functional profiles in Maiwa yak milk from the Qinghai-Tibetan Plateau","authors":"Yanshi Jiang , Rongmei Liu , Xiaolin Liu , Ran Xiao , Weihong Lu , Tianjiao Niu , Ying Ma , Kaifang Guan , Rongchu Wang","doi":"10.1016/j.idairyj.2025.106421","DOIUrl":"10.1016/j.idairyj.2025.106421","url":null,"abstract":"<div><div>Yak milk is an underexplored high-altitude dairy resource. This study systematically evaluated geographical (Sichuan <em>vs.</em> Qinghai; Zoige <em>vs.</em> Hongyuan) and seasonal (summer <em>vs.</em> autumn) variations in nutritional and functional profiles. Results showed that Sichuan milk contained higher fat, protein, and total solids than Qinghai. Zoige and Hongyuan milk exhibited highest conjugated linoleic acid (CLA) and α-linolenic acid (ALA), forming cardioprotective fatty acid triad with optimized saturated fatty acid (SFA)/unsaturated fatty acids (UFA) ratios. Sichuan milk also presented 18–31 % more odd-chain fatty acids and 23–35 % greater lipid antioxidant activity. Protein analysis revealed that Zoige summer milk had elevated casein, β-CN/α-CN ratios, lactoferrin, and immunoglobulins, indicating superior micelle stability and immune potential. Seasonal patterns showed summer milk enriched in insulin-like growth factor-1 (IGF-1), lysozyme, and vitamin C, while autumn milk had higher protein and selenium. These findings provide scientific basis for valorizing yak milk as functional dairy source for high-altitude populations.</div></div>","PeriodicalId":13854,"journal":{"name":"International Dairy Journal","volume":"172 ","pages":"Article 106421"},"PeriodicalIF":3.4,"publicationDate":"2025-09-16","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145097355","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

Profiling of microRNAs from infant formulas powder: Extraction, functional enrichment analysis, and implications for infant nutrition 婴儿配方粉中microrna的分析：提取、功能富集分析及其对婴儿营养的影响

IF 3.4 3区农林科学

International Dairy Journal Pub Date : 2025-09-16 DOI: 10.1016/j.idairyj.2025.106422

Abdelmoneim H. Ali, Zain Najjar, Mutamed Ayyash

{"title":"Profiling of microRNAs from infant formulas powder: Extraction, functional enrichment analysis, and implications for infant nutrition","authors":"Abdelmoneim H. Ali, Zain Najjar, Mutamed Ayyash","doi":"10.1016/j.idairyj.2025.106422","DOIUrl":"10.1016/j.idairyj.2025.106422","url":null,"abstract":"<div><div>Human milk is recognized as a rich source of microRNAs (miRNAs). Compared to human milk, infant formulas lack many benefits of breastfeeding, which is assumed to be due to the deficiency of some of these bioactive molecules. Herein, the profile of miRNAs from infant formulas was identified using a high-throughput small RNA sequencing. The mapped reads to miRBase mature miRNAs were 726 using <em>Bos taurus</em> as the reference species, and the number of known mature miRNAs with read counts more than 1 represented 57. Based on reads per million values, bta-let-7b (154,269.97), bta-let-7a-5p (140,495.87), bta-miR-11975 (27,548.21), bta-let-7f (26,170.80), bta-miR-11976 (24,793.39), bta-miR-2887 (22,038.57), bta-miR-1246 (16,528.93), bta-miR-11980 (15,151.52), bta-miR-423-5p (12,396.69), and bta-miR-200c (12,396.69) were highly expressed. The functional enrichment analysis shows that infant formulas-derived miRNAs may affect stem cell regulation, metabolic signaling, tissue remodeling, and developmental signaling in newborns. The findings of this study could provide valuable insights into formulas-fed infant nutrition.</div></div>","PeriodicalId":13854,"journal":{"name":"International Dairy Journal","volume":"172 ","pages":"Article 106422"},"PeriodicalIF":3.4,"publicationDate":"2025-09-16","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145097353","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

Consequence of the ratio of citrate and phosphate emulsifying salts on the characteristics of cheese analogue made from water-flushing fermented milk 柠檬酸盐与磷酸盐乳化盐配比对冲水发酵乳制奶酪类似物特性的影响

IF 3.4 3区农林科学

International Dairy Journal Pub Date : 2025-09-13 DOI: 10.1016/j.idairyj.2025.106418

Qilin Gao , Zhishen Mu , Xianqi Liu , Munkh-Amgalan Gantumur , Zhanmei Jiang

{"title":"Consequence of the ratio of citrate and phosphate emulsifying salts on the characteristics of cheese analogue made from water-flushing fermented milk","authors":"Qilin Gao , Zhishen Mu , Xianqi Liu , Munkh-Amgalan Gantumur , Zhanmei Jiang","doi":"10.1016/j.idairyj.2025.106418","DOIUrl":"10.1016/j.idairyj.2025.106418","url":null,"abstract":"<div><div>The consequence of the ratio of trisodium citrate (TSC) and sodium polyphosphate (SPP) (3:1, 2:1, 1:1, 1:2 and 1:3) on the microstructure, texture, rheological and sensory properties of cheese analogue made from water-flushing fermented milk (WFM), a by-product of dairy processing, was investigated. The texture and sensory properties of the cheese analogue was significantly enhanced with TSC/SPP ratio decreased to 1:2. At the ratio of TSC/SPP for 1:2, the cheese analogue had the optimal hardness, elasticity, chewiness, umami, and acceptability, while the casein formed dense three-dimensional network structure. Rheological analysis further verified that cheese analogue with TSC/SPP ratio of 1:2 had stable gel system and good viscoelasticity. However, after TSC/SPP ratio was 1:3, performance of the cheese analogue was weakened due to over-emulsification. This study exhibited that emulsifying salts were essential for the development of novel cheese analogues using dairy by-product WFM as raw material, providing the technical support for the high-value utilization of dairy processing wastes.</div></div>","PeriodicalId":13854,"journal":{"name":"International Dairy Journal","volume":"172 ","pages":"Article 106418"},"PeriodicalIF":3.4,"publicationDate":"2025-09-13","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145097354","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

Influence of composition and tea infusion on physicochemical properties of pasteurised and concentrated Milk-Tea: Focus on protein-carbohydrate-fat interactions 成分和茶泡对巴氏灭菌和浓缩奶茶理化性质的影响：关注蛋白质-碳水化合物-脂肪的相互作用

IF 3.4 3区农林科学

International Dairy Journal Pub Date : 2025-09-13 DOI: 10.1016/j.idairyj.2025.106420

Dilema Wijegunawardhana , Isuru Wijesekara , Rumesh Liyanage , Tuyen Truong , Mayumi Silva , Jayani Chandrapala

{"title":"Influence of composition and tea infusion on physicochemical properties of pasteurised and concentrated Milk-Tea: Focus on protein-carbohydrate-fat interactions","authors":"Dilema Wijegunawardhana , Isuru Wijesekara , Rumesh Liyanage , Tuyen Truong , Mayumi Silva , Jayani Chandrapala","doi":"10.1016/j.idairyj.2025.106420","DOIUrl":"10.1016/j.idairyj.2025.106420","url":null,"abstract":"<div><div>Milk-tea is popular for its flavour and health benefits, but the impact of its composition on physicochemical properties is understudied. This study examined the impact of varying tea infusion concentrations (1–5 % w/v) on pasteurised and concentrated milk-tea formulations. It explored different fat levels, casein-to-whey ratios (C:W; 80:20, 70:30, 60:40), and lactose-to-maltodextrin ratios (L:M; 90:10, 80:20, 75:25). Results showed a tea concentration-dependent increase in total polyphenolic content (TPC), with 5 % tea yielding the highest retention in both fat-filled milk-tea (FM-T) and skim milk-tea (SM-T). In FM-T, fat enhanced polyphenol stability via hydrophobic and hydrogen bonding, and allowing for greater retention of TPC after concentration despite L:M and C:W ratios. In contrast, SM-T showed a stronger polyphenol-protein binding, leading to aggregation at low L:M ratios, although maltodextrin helped preserve TPC through a hydration shell formation. Overall, tea concentration, fat, and optimal C:W and L:M ratios influence polyphenol retention and milk-tea stability.</div></div>","PeriodicalId":13854,"journal":{"name":"International Dairy Journal","volume":"172 ","pages":"Article 106420"},"PeriodicalIF":3.4,"publicationDate":"2025-09-13","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145097317","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

Lacto-N-neotetraose alleviates obesity in mice by modulating the gut microbiota and short-chain fatty acid metabolism 乳酸-n -新四糖通过调节肠道菌群和短链脂肪酸代谢来减轻小鼠肥胖

IF 3.4 3区农林科学

International Dairy Journal Pub Date : 2025-09-12 DOI: 10.1016/j.idairyj.2025.106419

Yi Shan , Min Wang , Chun Bian , Weiwei Liang , Shumei Wang

{"title":"Lacto-N-neotetraose alleviates obesity in mice by modulating the gut microbiota and short-chain fatty acid metabolism","authors":"Yi Shan , Min Wang , Chun Bian , Weiwei Liang , Shumei Wang","doi":"10.1016/j.idairyj.2025.106419","DOIUrl":"10.1016/j.idairyj.2025.106419","url":null,"abstract":"<div><div>This study investigated the effects of Lacto-N-neotetraose (LNnT) on obesity in mice induced by a high-fat diet (HFD). Body weight, fat accumulation, glucose metabolism, serum biochemical markers, liver oxidative stress and inflammatory, gut microbiota, and short-chain fatty acid (SCFAs) were measured after LNnT administration. The results indicated that LNnT effectively reduced weight gain and fat accumulation in the liver, epididymis, and subcutaneous tissue, while enhancing postprandial glucose metabolism. Furthermore, LNnT alleviated HFD-induced liver oxidative stress and inflammatory. Additionally, LNnT increased α-diversity, promoted the beneficial bacteria (Lachnospiraceae NK4A136, <em>Colidextribacter</em>, <em>Blautia</em>, and <em>Roseburia</em>), and reduced obesity-associated bacteria (<em>Dubosiella</em> and <em>Thomasclavelia</em>). LNnT also stimulated increased production of acetate and butyrate by the gut microbiota. The pivotal role of the gut microbiota in alleviating obesity was confirmed through fecal microbiota transplantation. Overall, LNnT may mitigate fat accumulation and liver damage in obese mice by modulating the gut microbiota and SCFAs production.</div></div>","PeriodicalId":13854,"journal":{"name":"International Dairy Journal","volume":"172 ","pages":"Article 106419"},"PeriodicalIF":3.4,"publicationDate":"2025-09-12","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145061242","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

Lactobacillus rhamnosus -derived from raw sheep milk as natural prebiotic carriers: Probiotic properties, cholesterol absorption, folic acid and cobalamin synthesis 鼠李糖乳杆菌-从生羊奶中提取的天然益生元载体：益生菌特性，胆固醇吸收，叶酸和钴胺素合成

IF 3.4 3区农林科学

International Dairy Journal Pub Date : 2025-09-10 DOI: 10.1016/j.idairyj.2025.106406

Şener Tulumoğlu , Belgin Erdem

{"title":"Lactobacillus rhamnosus -derived from raw sheep milk as natural prebiotic carriers: Probiotic properties, cholesterol absorption, folic acid and cobalamin synthesis","authors":"Şener Tulumoğlu , Belgin Erdem","doi":"10.1016/j.idairyj.2025.106406","DOIUrl":"10.1016/j.idairyj.2025.106406","url":null,"abstract":"<div><div>Milk and dairy products provide a favorable environment for the growth of <em>Lactobacillus</em> species, which can produce compounds with probiotic properties vital to the food and pharmaceutical industries.</div><div>Twelve <em>Lactobacillus rhamnosus</em> strains obtained from raw sheep milk were evaluated for cholesterol assimilation, folic acid production, cobalamin synthesis, antibiotic resistance, hemolytic activity, bile salt and acid tolerance, and cell surface hydrophobicity. The applicability of the isolated strains in functional dairy products was also investigated.</div><div>In addition to exhibiting antagonistic activity against <em>Streptococcus pyogenes</em>, the strains exhibited varying capacities for cholesterol assimilation and caused changes in folate production. Specifically, <em>L. rhamnosus</em> T5 and T11 strains exhibited the highest cholesterol assimilation and folic acid production; however, cobalamin production was not detected in any strain. The results suggest that T5 and T11 strains may be suitable candidates for probiotic and starter cultures in functional food production. The data obtained will enable the development of new probiotics that have beneficial health effects and are of industrial importance.</div></div>","PeriodicalId":13854,"journal":{"name":"International Dairy Journal","volume":"172 ","pages":"Article 106406"},"PeriodicalIF":3.4,"publicationDate":"2025-09-10","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145061256","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

Purification and identification of angiotensin-converting enzyme inhibitory peptides from fermented buffalo milk with Lactobacillus plantarum B 植物乳杆菌B发酵水牛奶中血管紧张素转换酶抑制肽的纯化与鉴定

IF 3.4 3区农林科学

International Dairy Journal Pub Date : 2025-09-09 DOI: 10.1016/j.idairyj.2025.106417

Qi Li , Shurou Chen , Bin Cao , Zhenyu Chen , Xiuren Tang , Tiemin Jiang , Hock Eng Khoo , Xinhong Dong

{"title":"Purification and identification of angiotensin-converting enzyme inhibitory peptides from fermented buffalo milk with Lactobacillus plantarum B","authors":"Qi Li , Shurou Chen , Bin Cao , Zhenyu Chen , Xiuren Tang , Tiemin Jiang , Hock Eng Khoo , Xinhong Dong","doi":"10.1016/j.idairyj.2025.106417","DOIUrl":"10.1016/j.idairyj.2025.106417","url":null,"abstract":"<div><div>The objective of this study is to ascertain the ACE inhibitory activity of peptides derived from buffalo milk that has undergone fermentation with <em>Lactobacillus plantarum</em> B. A macroporous adsorption resin was also employed to fractionate and purify the peptides. The yield of peptides and the IC<sub>50</sub> values for ACE inhibition were evaluated, and the ACE inhibition was also performed under different conditions. The peptide fraction exhibiting a molecular weight below 3 kDa demonstrated the lowest IC<sub>50</sub> values and was selected for further analysis. Subsequent analysis revealed that the ACE inhibitory activity of this peptide fraction was more pronounced after ultrafiltration and macroporous adsorption chromatography. The antioxidant capacity of the ACE inhibitory peptides was found to be concentration-dependent. The inhibitory effect of the peptide fraction on ACE was also found to be significantly influenced by variations in temperature, pH, and sodium chloride concentration during the inhibition assay. The sequences of the peptide fraction (MW < 3 kDa) with the strongest ACE inhibition activity were identified by mass spectrometry. Finally, through activity prediction and toxicity evaluation, EMPFPKYP, PFPGPLP, FLPYP and VVPPF were identified as the four peptides with the highest predicted potential activity. The results of this study provide a theoretical and practical basis for the screening and characterization of milk-derived ACE inhibitory peptides.</div></div>","PeriodicalId":13854,"journal":{"name":"International Dairy Journal","volume":"172 ","pages":"Article 106417"},"PeriodicalIF":3.4,"publicationDate":"2025-09-09","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145047309","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

Diversity of Pseudomonas spp. isolated from raw milk in Iran: Growth, proteolytic, and lipolytic characteristics 从伊朗原料奶中分离的假单胞菌的多样性：生长、蛋白水解和脂解特性

IF 3.4 3区农林科学

International Dairy Journal Pub Date : 2025-09-09 DOI: 10.1016/j.idairyj.2025.106416

Pantea Javidi, Donya Salari, Maryam Montaseri, Saeid Hosseinzadeh, Seyed Shahram Shekarforoush

{"title":"Diversity of Pseudomonas spp. isolated from raw milk in Iran: Growth, proteolytic, and lipolytic characteristics","authors":"Pantea Javidi, Donya Salari, Maryam Montaseri, Saeid Hosseinzadeh, Seyed Shahram Shekarforoush","doi":"10.1016/j.idairyj.2025.106416","DOIUrl":"10.1016/j.idairyj.2025.106416","url":null,"abstract":"<div><div>This study presented the first diversity of <em>Pseudomonas</em> spp. from raw bulk tank milk in Fars, Iran. Thirty milk samples yielded 31 isolates identified by culture-based and molecular methods (PCR and 16S rDNA sequencing). Most species (61.3 %) belonged to the <em>P. fluorescens</em> subgroup, with <em>P. veronii</em> (29 %) the most frequent. <em>P. aeruginosa</em> detected in 9.7 % of isolates. Strains grew in a wide temperature range (7–42 °C), with 100 % growing at 25 °C and 80.6 % at 7 °C. Proteolytic activity was in 87.1 % of isolates at all temperatures, with 35.5 % retaining strong activity at low temperatures (7–15 °C). The <em>aprX</em> gene was present in 74.2 % and strongly linked to proteolysis. 19.3 % of isolates produced heat-resistant proteases measured by non-protein nitrogen (NPN) in UHT milk. Lipolytic and lecithinase activities were detected in 71 % and 32.3 % of isolates at all temperatures, and 45.2 % and 25.8 % at low temperatures. Combined proteolytic and lipolytic activities were in 58.1 % of isolates. All three enzyme activities were in 25.8 % of isolates, with dominant species of <em>P. fluorescens</em> and <em>P. veronii</em> at 7 °C. These findings highlight a diverse psychrotrophic <em>Pseudomonas</em> population with significant spoilage potential in Iranian raw milk, underscoring the need for improved hygiene and timely milk processing to preserve dairy quality.</div></div>","PeriodicalId":13854,"journal":{"name":"International Dairy Journal","volume":"172 ","pages":"Article 106416"},"PeriodicalIF":3.4,"publicationDate":"2025-09-09","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145047252","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