Effect of Different Farming Practices on Lactic Acid Bacteria Content in Cow Milk

Bava, L.; Zucali, Maddalena; Tamburini, A.; Morandi, Stefano; Brasca, Milena

doi:10.3390/ani11020522

Cited by 7 publications

(6 citation statements)

References 17 publications

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“…With a similar sampling procedure, also the microbial composition of morning whole raw milk and vat raw milk was evaluated ( Monfredini et al, 2012 ), investigating also different storage temperatures ( Franciosi et al, 2011b , 2012 ). More recently, the effect of the use of different machine cleaning detergents on the raw milk microbiota was investigated by sampling bulk tank raw milk at the farm and skimmed raw milk ( Cremonesi et al, 2020 ), whereas Bava and colleagues analyzed bulk tank raw milk sampled at farms which had different management practices ( Bava et al, 2021 ). In total, six studies quantified the LAB in raw milk used for Parmigiano Reggiano ( Table 1 ), which allowed the collection of 28 values, the highest data number after Grana Padano and Traditional Mountain Cheese from Trentino alpine area (103 data in seven studies and 70 data in four studies, respectively).…”

Section: Culture-dependent Quantificationmentioning

confidence: 99%

Lactic acid bacteria in cow raw milk for cheese production: Which and how many?

et al. 2023

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Lactic Acid Bacteria (LAB) exert a fundamental activity in cheese production, as starter LAB in curd acidification, or non-starter LAB (NSLAB) during ripening, in particular in flavor formation. NSLAB originate from the farm and dairy environment, becoming natural contaminants of raw milk where they are present in very low concentrations. Afterward, throughout the different cheesemaking processes, they withstand chemical and physical stresses becoming dominant in ripened cheeses. However, despite a great body of knowledge is available in the literature about NSLAB effect on cheese ripening, the investigations regarding their presence and abundance in raw milk are still poor. With the aim to answer the initial question: “which and how many LAB are present in cow raw milk used for cheese production?,” this review has been divided in two main parts. The first one gives an overview of LAB presence in the complex microbiota of raw milk through the meta-analysis of recent taxonomic studies. In the second part, we present a collection of data about LAB quantification in raw milk by culture-dependent analysis, retrieved through a systematic review. Essentially, the revision of data obtained by plate counts on selective agar media showed an average higher concentration of coccoid LAB than lactobacilli, which was found to be consistent with meta-taxonomic analysis. The advantages of the impedometric technique applied to the quantification of LAB in raw milk were also briefly discussed with a focus on the statistical significance of the obtainable data. Furthermore, this approach was also found to be more accurate in highlighting that microorganisms other than LAB are the major component of raw milk. Nevertheless, the variability of the results observed in the studies based on the same counting methodology, highlights that different sampling methods, as well as the “history” of milk before analysis, are variables of great importance that need to be considered in raw milk analysis.

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Section: Culture-dependent Quantificationmentioning

confidence: 99%

Lactic acid bacteria in cow raw milk for cheese production: Which and how many?

et al. 2023

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“…The variables in mammary tissue depend on the cow udder and teat surface microbial community, whose dynamic composition affects the breast tissue health status ( 2 , 4 ). In contrast, extramammary variables are related to dairy farm environmental factors, including air, dust, feces, water, feed, milking stables, biofilm presence on milking tools, and cross-contamination effectors carried by dairy operators ( 3 , 5 – 7 ). In this light, milk microbiota play a key role in determining and maintaining dairy process quality and reproducibility ( 8 ).…”

Section: Introductionmentioning

confidence: 99%

Effect of Seasonality on Microbiological Variability of Raw Cow Milk from Apulian Dairy Farms in Italy

et al. 2022

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The strength of this study lies in the microbiological characterization of a wide range of farm management data to achieve a more comprehensive framework of Apulian milk. Specific regional pedoclimatic and management conditions impact the taxa present and their abundances within this ecological food niche. The obtained results lay the groundwork for comparison with other worldwide extensive farming areas.

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“…We observed higher variability of LAB in artisanal farms as compared with mainstream farms. An effect of farm management on LAB content was also observed in cow milk [ 28 ].…”

Section: Discussionmentioning

confidence: 99%

An observational study of the presence and variability of the microbiota composition of goat herd milk related to mainstream and artisanal farm management

Hoving-Bolink,

Antonis,

te Pas

et al. 2023

PLoS ONE

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Goat milk is produced on mainstream and artisanal farms. It was expected that the farm management may influence the microbial population of the milk. Therefore, we investigated the bacterial content and microbiota composition of raw milk in relation to Dutch goat farm management. After amplicon sequencing we analyzed the taxa at phylum and genus levels, and used the relative values enabling to provide information about the variation among the different samples. On ten farms our results indicated that the number of bacterial colony forming units and microbiota composition of the milk, directly after milking was variable among farms and not related to the farm management system. At the phylum level the phyla Firmicutes, Actinobacteria, Proteobacteria, and to a minor extend Bacteriodota were the dominant phyla in the raw goat milk, together usually comprising 90% of the total bacterial phyla. The most dominant genera were Staphylococcus, Pseudomonas, Lactococcus, Microbacteria, Acinetobacteria, and Corinebacteria. The number of bacterial phyla and genera does not differ between the mainstream and artisanal farms, although the Shannon index may be numerically higher in the mainstream farms as compared to artisanal farms. In addition, the variability is higher among artisanal farms, which may be due to less standardization of the management. The milk microbiota composition differed among farms. Repeated sampling of a farm showed that this changed over time. The lactic acid producing bacteria showed a similar pattern. Variable microbiota richness amount and diversity of microorganisms were present in different farming systems. We concluded that farm-specific management and sampling moment were the major determining factors for the milk microbiota composition.

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Effect of Different Farming Practices on Lactic Acid Bacteria Content in Cow Milk

Cited by 7 publications

References 17 publications

Lactic acid bacteria in cow raw milk for cheese production: Which and how many?

Lactic acid bacteria in cow raw milk for cheese production: Which and how many?

Effect of Seasonality on Microbiological Variability of Raw Cow Milk from Apulian Dairy Farms in Italy

An observational study of the presence and variability of the microbiota composition of goat herd milk related to mainstream and artisanal farm management

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