短讯：酪蛋白、奶酪和乳清粉中孢子形成剂含量的评估

IF 3.1 3区农林科学 Q2 FOOD SCIENCE & TECHNOLOGY

International Dairy Journal Pub Date : 2024-10-26 DOI:10.1016/j.idairyj.2024.106121

Misti Finton , Siv Borghild Skeie , Marina Elisabeth Aspholm , Fiona Franklin Alming , Yohannes Beyene Mekonnen , Davide Porcellato

{"title":"短讯：酪蛋白、奶酪和乳清粉中孢子形成剂含量的评估","authors":"Misti Finton , Siv Borghild Skeie , Marina Elisabeth Aspholm , Fiona Franklin Alming , Yohannes Beyene Mekonnen , Davide Porcellato","doi":"10.1016/j.idairyj.2024.106121","DOIUrl":null,"url":null,"abstract":"<div><div>This study examined spore-former presence in imported caseinate and the cheese in which it is used as an additive, as well as commercial powders produced from cheese whey (whey protein concentrate-80 (WPC-80) and permeate powder). A single batch of imported caseinate, and the cheese it was utilized in, was collected 11 times over a 16-month period. In addition, samples of commercially produced whey powder were collected over a period of 23 months. Spore-formers were detected using enrichment with reinforced clostridium medium (RCM) in anaerobic conditions and microbiota was analyzed by amplicon sequencing. Gas production was observed in all caseinate samples, with 23 isolates from six known spore-former species identified via matrix-assisted laser desorption ionization-time of flight mass spectrometry (MALDI-TOF). No gas was detected in any of the enriched tubes of the cheese or whey powder samples. We also applied culture-independent analysis to assess microbial diversity and detect spore-formers not identified with the culture-dependent method. Altogether, the results of this study will contribute to the knowledge of spore-former presence and transfer between different dairy products, facilitating targeted actions to reduce quality problems.</div></div>","PeriodicalId":13854,"journal":{"name":"International Dairy Journal","volume":"161 ","pages":"Article 106121"},"PeriodicalIF":3.1000,"publicationDate":"2024-10-26","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"0","resultStr":"{\"title\":\"Short communication: Evaluation of spore-former presence in caseinate, cheese and whey powders\",\"authors\":\"Misti Finton , Siv Borghild Skeie , Marina Elisabeth Aspholm , Fiona Franklin Alming , Yohannes Beyene Mekonnen , Davide Porcellato\",\"doi\":\"10.1016/j.idairyj.2024.106121\",\"DOIUrl\":null,\"url\":null,\"abstract\":\"<div><div>This study examined spore-former presence in imported caseinate and the cheese in which it is used as an additive, as well as commercial powders produced from cheese whey (whey protein concentrate-80 (WPC-80) and permeate powder). A single batch of imported caseinate, and the cheese it was utilized in, was collected 11 times over a 16-month period. In addition, samples of commercially produced whey powder were collected over a period of 23 months. Spore-formers were detected using enrichment with reinforced clostridium medium (RCM) in anaerobic conditions and microbiota was analyzed by amplicon sequencing. Gas production was observed in all caseinate samples, with 23 isolates from six known spore-former species identified via matrix-assisted laser desorption ionization-time of flight mass spectrometry (MALDI-TOF). No gas was detected in any of the enriched tubes of the cheese or whey powder samples. We also applied culture-independent analysis to assess microbial diversity and detect spore-formers not identified with the culture-dependent method. Altogether, the results of this study will contribute to the knowledge of spore-former presence and transfer between different dairy products, facilitating targeted actions to reduce quality problems.</div></div>\",\"PeriodicalId\":13854,\"journal\":{\"name\":\"International Dairy Journal\",\"volume\":\"161 \",\"pages\":\"Article 106121\"},\"PeriodicalIF\":3.1000,\"publicationDate\":\"2024-10-26\",\"publicationTypes\":\"Journal Article\",\"fieldsOfStudy\":null,\"isOpenAccess\":false,\"openAccessPdf\":\"\",\"citationCount\":\"0\",\"resultStr\":null,\"platform\":\"Semanticscholar\",\"paperid\":null,\"PeriodicalName\":\"International Dairy Journal\",\"FirstCategoryId\":\"97\",\"ListUrlMain\":\"https://www.sciencedirect.com/science/article/pii/S0958694624002413\",\"RegionNum\":3,\"RegionCategory\":\"农林科学\",\"ArticlePicture\":[],\"TitleCN\":null,\"AbstractTextCN\":null,\"PMCID\":null,\"EPubDate\":\"\",\"PubModel\":\"\",\"JCR\":\"Q2\",\"JCRName\":\"FOOD SCIENCE & TECHNOLOGY\",\"Score\":null,\"Total\":0}","platform":"Semanticscholar","paperid":null,"PeriodicalName":"International Dairy Journal","FirstCategoryId":"97","ListUrlMain":"https://www.sciencedirect.com/science/article/pii/S0958694624002413","RegionNum":3,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"Q2","JCRName":"FOOD SCIENCE & TECHNOLOGY","Score":null,"Total":0}

引用次数: 0

摘要

这项研究检测了进口酪蛋白和用作添加剂的奶酪以及用奶酪乳清生产的商业粉末（浓缩乳清蛋白-80（WPC-80）和渗透粉）中孢子形成菌的存在情况。在 16 个月的时间里，对一批进口酪蛋白及其用于制作的奶酪进行了 11 次采集。此外，还在 23 个月内采集了商业生产的乳清粉样本。在厌氧条件下使用强化梭状芽孢杆菌培养基（RCM）富集检测孢子形成菌，并通过扩增子测序分析微生物群。通过基质辅助激光解吸电离飞行时间质谱（MALDI-TOF）鉴定，在所有酪蛋白样本中观察到 23 个来自 6 个已知孢子形成菌种的分离物产生气体。在奶酪或乳清粉样品的任何富集管中都没有检测到气体。我们还采用了独立于培养基的分析方法来评估微生物的多样性，并检测独立于培养基的方法未发现的孢子形成菌。总之，这项研究的结果将有助于人们了解孢子形成菌的存在以及在不同乳制品之间的转移，从而有助于采取有针对性的措施来减少质量问题。

本文章由计算机程序翻译，如有差异，请以英文原文为准。

查看原文本刊更多论文

Short communication: Evaluation of spore-former presence in caseinate, cheese and whey powders

This study examined spore-former presence in imported caseinate and the cheese in which it is used as an additive, as well as commercial powders produced from cheese whey (whey protein concentrate-80 (WPC-80) and permeate powder). A single batch of imported caseinate, and the cheese it was utilized in, was collected 11 times over a 16-month period. In addition, samples of commercially produced whey powder were collected over a period of 23 months. Spore-formers were detected using enrichment with reinforced clostridium medium (RCM) in anaerobic conditions and microbiota was analyzed by amplicon sequencing. Gas production was observed in all caseinate samples, with 23 isolates from six known spore-former species identified via matrix-assisted laser desorption ionization-time of flight mass spectrometry (MALDI-TOF). No gas was detected in any of the enriched tubes of the cheese or whey powder samples. We also applied culture-independent analysis to assess microbial diversity and detect spore-formers not identified with the culture-dependent method. Altogether, the results of this study will contribute to the knowledge of spore-former presence and transfer between different dairy products, facilitating targeted actions to reduce quality problems.

求助全文

通过发布文献求助，成功后即可免费获取论文全文。去求助

来源期刊

International Dairy Journal 工程技术-食品科技

CiteScore

6.50

自引率

9.70%

发文量

200

审稿时长

49 days

期刊介绍： The International Dairy Journal publishes significant advancements in dairy science and technology in the form of research articles and critical reviews that are of relevance to the broader international dairy community. Within this scope, research on the science and technology of milk and dairy products and the nutritional and health aspects of dairy foods are included; the journal pays particular attention to applied research and its interface with the dairy industry. The journal''s coverage includes the following, where directly applicable to dairy science and technology: • Chemistry and physico-chemical properties of milk constituents • Microbiology, food safety, enzymology, biotechnology • Processing and engineering • Emulsion science, food structure, and texture • Raw material quality and effect on relevant products • Flavour and off-flavour development • Technological functionality and applications of dairy ingredients • Sensory and consumer sciences • Nutrition and substantiation of human health implications of milk components or dairy products International Dairy Journal does not publish papers related to milk production, animal health and other aspects of on-farm milk production unless there is a clear relationship to dairy technology, human health or final product quality.