Inhibition of growth of<i>Staphylococcus aureus</i>by goat’s and cow’s milk fermented with<i>Bifidobacterium longum</i>BB-46

Slačanac, Vedran; Hardi, Jovica; Pavlović, Hrvoje; Čuržik, Darko; Lučan, Mirela

doi:10.1556/aalim.2007.0007

Cited by 3 publications

(3 citation statements)

References 16 publications

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“…The results obtained showed a considerably larger inhibitory effect of fermented caprine milk on the growth of S. enteritidis D compared with that of fermented bovine milk. Finally, inhibition of the growth of Staphylococcus aureus by caprine and bovine milk fermented with B. longum Bb-46 was examined (Slačanac et al 2007b). The results showed a significantly larger inhibitory effect of fermented caprine milk on the growth of S. aureus, compared with that of fermented bovine milk.…”

Section: Inhibitory Effect Of Fermented Caprine Milkmentioning

confidence: 99%

Section: Development Of Fermented Caprine Milk With Probioticsmentioning

confidence: 99%

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Nutritional and therapeutic value of fermented caprine milk

Slačanac¹,

Božanić²,

Hardi³

et al. 2010

Int J of Dairy Tech

133

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Caprine milk is a nutritional and therapeutic food. The unique and beneficial characteristics of caprine milk that are superior to bovine milk include: better digestibility; greater buffering capacity; fat globules that are smaller in diameter and better distributed in the milk emulsion; higher content of short‐chain fatty acids in the milk fat; higher content of zinc, iron and magnesium; stronger lactoperoxidase (antimicrobial) system as well as better immunological and antibacterial characteristics. The larger amounts of some minerals, such as calcium, zinc and magnesium, in caprine milk may influence the growth of lactic acid bacteria since they are a normal part of some enzymatic complexes involved in lactose fermentation. The higher whey protein content could also be significant because Lactobacillus acidophilus and bifidobacteria grow better in the presence of higher levels of some amino acids (valine, glycine, hystidine). The use of caprine and ovine milk in cheesemaking is well known, but the production of fermented caprine milk via probiotics has not yet been developed, although many studies have highlighted the requirements for production of that kind of healthy food. During fermentation caprine milk loses its characteristic ‘goaty’ taste, which is unacceptable to many consumers. Moreover, the nutritive value of caprine milk increases during fermentation. The rise in the number of goat farms in Croatia has created the need to find other products that can be produced using caprine milk. According to the present situation in Croatia, there is no real possibility of producing fermented caprine milk for the global market, but many studies of fermented caprine milk have been performed.

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Section: Inhibitory Effect Of Fermented Caprine Milkmentioning

confidence: 99%

Section: Development Of Fermented Caprine Milk With Probioticsmentioning

confidence: 99%

Nutritional and therapeutic value of fermented caprine milk

Slačanac¹,

Božanić²,

Hardi³

et al. 2010

Int J of Dairy Tech

133

View full text Add to dashboard Cite

show abstract

“…As the assessment of the appearance is the primary investigation conducted on wine tasting, that's the stage that permits us to "make friends" with wine, it is fundamental to pay the right attention to this in order to get ready the tester to have the correct inclination and concentration for the taking after stages (13). It ought to moreover be taken note that wine's appearance, that's the result of this assessment, can contrarily or emphatically impact the taster's inclination towards the wine itself: a wine which is considered to have a awful appearance, or besides not having those characteristics that would meet taster's desires, adversely incline the tester to all the others stages, in a sense, this is often what happens when one sees something tastefully wonderful and as a result of this mental satisfaction, it'll be emphatically impacted and inclined (14).…”

Section: Sensory Evaluation Of the Respondentsmentioning

confidence: 99%

Development and acceptability of mead wine with calamansi fruit flavor

Baua

2021

Plant Sci. Today

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The study discusses the development and acceptability of Mead wine with Calamansi fruit flavor. Mead can have a wide range of flavors depending on the source of the honey, added substances counting natural product and flavors, the yeast utilized amid maturation and the maturing method. In this study, the researcher used calamansi fruit as its flavour since there is a rich cultivation and plantation of calamansi fruit in the locale of the study. Thirty individuals assessed the mead wine with calamansi fruit flavour in terms of appearance, aroma, flavour and texture. The research has used various statistical treatments such as Mean and T-test in evaluating the obtained data. It was found out that the mean wine with calamansi fruit flavor had an alcohol content of 12%. Furthermore, the respondents extremely like the mead wine with calamansi flavour because of its appearance and aroma which obtained the highest appraisal of the respondents based on their sensory evaluation. The study uncovered that calamansi fruit flavour has the potential to be utilized as an ingredient for mead wine production. Moreover, amid the appraisal of the respondents, the aroma, flavour, appearance and texture of the produced mead wine with calamansi fruit flavour was essentially influenced. Generally, the taster respondents have extremely liked the mead wine with calamansi fruit flavour. Therefore, it is a highly appropriate commodity in the community and can be a potential income source and generating enterprise.

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Goat Milk

Zervas

Tsiplakou

2013

Milk and Dairy Products in Human Nutrition

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Inhibition of growth ofStaphylococcus aureusby goat’s and cow’s milk fermented withBifidobacterium longumBB-46

Cited by 3 publications

References 16 publications

Nutritional and therapeutic value of fermented caprine milk

Nutritional and therapeutic value of fermented caprine milk

Development and acceptability of mead wine with calamansi fruit flavor

Goat Milk

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