http://sgpwe.izt.uam.mx/files/users/uami/acym/articulo_1.pdf

Food fermentations: Microorganisms with technological beneficial use

Gastrointestinal microbiota in children with autism in Slovakia

http://dream.aaeuropae.org/LinkClick.aspx?fileticket=tIIK2lv7%2FDA%3D&tabid=395

Recent advances in quantitative PCR (qPCR) applications in food microbiology.

Cereals and legumes are outstanding sources of macronutrients, micronutrients, phytochemicals, as well as antinutritional factors. These components present a complex system enabling interactions with different components within food matrices. The interactions result in insoluble complexes with reduced bioaccessibility of nutrients through binding and entrapment thereby limiting their release from food matrices. The interactions of nutrients with antinutritional factors are the main factor hindering nutrients release. Trypsin inhibitors and phytates inherent in cereals and legumes reduce protein digestibility and mineral release, respectively. Interaction of phytates and phenolic compounds with minerals is significant in cereals and legumes. Fermentation and germination are commonly used to disrupt these interactions and make nutrients and phytochemicals free and accessible to digestive enzymes. This paper presents a review on traditional fermentation and germination processes as a means to address myriad interactions through activation of endogenous enzymes such as α-amylase, pullulanase, phytase, and other glucosidases. These enzymes degrade antinutritional factors and break down complex macronutrients to their simple and more digestible forms.

https://onlinelibrary.wiley.com/doi/pdf/10.1002/fsn3.846

Fermentation and germination improve nutritional value of cereals and legumes through activation of endogenous enzymes

Culture independent methods to assess the diversity and dynamics of microbiota during food fermentation

Yoghurt fermented by Lactobacillus delbrueckii subsp. bulgaricus H+ -ATPase-defective mutants exhibits enhanced viability of Bifidobacterium breve during storage

https://eprints.lib.hokudai.ac.jp/dspace/bitstream/2115/39221/1/IJFM133-3_p286-291.pdf

Main microorganisms involved in the fermentation of Ugandan ghee

The aim of this cross-sectional study was to evaluate the prevalence of subclinical mastitis (SCM) and associated risk factors in dairy cows in peri-urban areas of Kigali, Rwanda, and identify causative udder pathogens. A sample of 256 cows from 25 herds was screened with the California Mastitis Test (CMT), and udder quarters with CMT score ≥ 3 (scale 1–5) were milk sampled for culture and final bacteriological identification with matrix-assisted laser desorption ionization time-of-flight mass spectrometry (MALDI-TOF MS). All resultant staphylococci species were tested for beta-lactamase production with the clover leaf method. In parallel, herd bulk milk somatic cell count (SCC) of each herd was analysed using a portable device, the DeLaval cell counter. The prevalence of SCM was 43.1% at quarter level and 76.2% at cow level based on CMT test. Multiparous, Holstein cows were 2.50 (C.I = 1.32–4.71) and 10.08 (C.I = 1.54–66.13) times more likely to contract SCM infection than primiparous animals or cows of other breeds, respectively. The median and mean SCC of all herds were 1108 × 103 cells/mL and 1179 × 103 cells/mL, respectively. The most prevalent pathogens were non-aureus staphylococci (NAS; 40.2%) followed by Staphylococcus aureus (22%) and less prevalent pathogens (6%). Samples with no growth or contamination constituted 30.4% and 1.4% of the diagnoses, respectively. The most prevalent species within NAS were S. epidermidis (38.2%) followed by S. sciuri (19.5%), S. chromogenes (9.8%), and nine less prevalent NAS species (32.5%). Out of 209 staphylococci isolates, 77% exhibited beta-lactamase production. The study shows that there is high prevalence of SCM and high herd bulk milk SCC in herds in Kigali, indicating udder health problems in dairy cows. Additionally, beta-lactamase production among staphylococci species was common. Improved milking hygiene and application of biosecurity measures, or a complete mastitis control plan, is required to lower the prevalence of SCM and minimize the spread of pathogens among dairy cows.

/pdf/aetiology-and-prevalence-of-subclinical-mastitis-in-dairy-t7zwbjk5mt.pdf

Aetiology and prevalence of subclinical mastitis in dairy herds in peri-urban areas of Kigali in Rwanda.

Salmonella and pathogenic Escherichia coli are known to be the major bacterial agents responsible for human foodborne infections attributable to meat. A review of the specialized literature was carried out to identify the risk factors for bovine meat contamination by these pathogens from the cattle farm to meat consumption. Animal stress during transport to the slaughterhouse and the duration of the lairage period were identified as the key factors influencing the faecal excretion of Salmonella and pathogenic E. coli as well as cattle contamination prior to slaughter. At the abattoir level, hides and visceral contents appear to be the main sources of pathogenic bacteria that contaminate carcasses along the meat production chain. Finally, temperature abuses during distribution and meat contamination by infected handlers were found to be important contributors to the post-slaughter contamination of bovine meat. The findings of this study indicate that efficient management of human food borne infections attributable to bovine meat requires an integrated application of control measures involving all actors along the meat chain, namely slaughterhouses, meat processing plants, distributors and consumers.

https://www.ccsenet.org/journal/index.php/jfr/article/download/48529/28395

Risk factors and control measures for bacterial contamination in the bovine meat chain: a review on Salmonella and pathogenic E. coli.

Lactic acid bacteria (LAB) might switch the Th2 biased immune response in allergic patients towards a balanced Th1/Th2 immune profile, leading to amelioration of allergy. To select strains of LAB that could be of potential application for foods in controlling allergy, 35 bacterial strains were screened in vitro using murine splenocytes and peritoneal exudate cells (PECs). Streptococcus thermophilus AHU1838 (FERM AP-21009), and Lactobacillus paracasei subsp. casei AHU1839 (FERM AP-21010) enhanced the secretion of Th1 cytokines such as interferon-γ (IFN-γ) and interleukin-12 (IL-12). The two strains of LAB also up-regulated the expression of CD40, and CD86 in dendritic cells (DCs), and activated cytotoxic T lymphocytes (CTL). These two strains could therefore be used in producing fermented food products that can enhance the Th1 immune profile which is important in ameliorating allergy.

https://www.tandfonline.com/doi/pdf/10.1271/bbb.80307

Martin Patrick Ongol

Papers

Yoghurt fermented by Lactobacillus delbrueckii subsp. bulgaricus H+ -ATPase-defective mutants exhibits enhanced viability of Bifidobacterium breve during storage

Main microorganisms involved in the fermentation of Ugandan ghee

Aetiology and prevalence of subclinical mastitis in dairy herds in peri-urban areas of Kigali in Rwanda.

Risk factors and control measures for bacterial contamination in the bovine meat chain: a review on Salmonella and pathogenic E. coli.

Potential of selected strains of lactic acid bacteria to induce a Th1 immune profile.