Production of Fermented Milk with Autochthonous Lactobacilli for Newborn Calves and Resistance to the Dairy Farm Conditions

Autores
Maldonado, Natalia Cecilia; Nader, Maria Elena Fatima
Año de publicación
2016
Idioma
inglés
Tipo de recurso
artículo
Estado
versión publicada
Descripción
Four different autochthonous calves? strains: Lactobacillus johnsonii CRL1693, L. murinus CRL1695, L. mucosaeCRL1696 and L. salivarius CRL1702 were evaluated by their resistance and survival to dairy farm conditions andwere used to prepare probiotic fermented milk for young calves. The strains were previously isolated from calf?sfaeces and selected by their beneficial properties. The resistance of the microorganisms to water, colostrum andraw milk was by using those of the environment of a dairy farm. Compatibility assays were performed to know if thestrains can be combined in the final fermented product. For the elaboration of fermented milk, different inoculum,incubation times and acidifying capability of the strains were determined and also their survival and the maintenanceof beneficial properties during storage at low temperature. Antibiotic resistance profiles were applied to differentiatethe strains throughout the experiments. The results indicate that bacteria survive in colostrum (1, 3 or 5 days aftercalving) and water for 2 or 4 hours. All the strains grow in raw milk, and were compatible between them. The optimumfermentation time was 8 hours at 37°C, reaching 3.78 × 108 CFU/ml from an inoculum of 3 × 109 CFU of each strain insterile milk. Surface properties as auto-aggregative and hydrophobicity patterns were maintained after the process.Bacteria remained viable during 30 days at refrigeration temperature at a concentration of 3.37 × 107 CFU/ml. Thedose suggested is 10 ml of fermented milk prepared at the laboratory and stored at 4°C for younger animals. Forolder calves, a second fermentation in the farm is proposed to reach 3.94 × 106 CFU/ml. Animal experiments arebeing performed to determine the efficacy of the fermented milk for diarrhea prevention.
Fil: Maldonado, Natalia Cecilia. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Tucuman. Centro de Referencia Para Lactobacilos; Argentina
Fil: Nader, Maria Elena Fatima. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Tucuman. Centro de Referencia Para Lactobacilos; Argentina
Materia
FERMENTED MILK
BENEFICIAL LACTOBACILLI
PROBIOTIC PRODUCT
CALVES STORAGE
Nivel de accesibilidad
acceso abierto
Condiciones de uso
https://creativecommons.org/licenses/by-nc-sa/2.5/ar/
Repositorio
CONICET Digital (CONICET)
Institución
Consejo Nacional de Investigaciones Científicas y Técnicas
OAI Identificador
oai:ri.conicet.gov.ar:11336/58950

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network_name_str CONICET Digital (CONICET)
spelling Production of Fermented Milk with Autochthonous Lactobacilli for Newborn Calves and Resistance to the Dairy Farm ConditionsMaldonado, Natalia CeciliaNader, Maria Elena FatimaFERMENTED MILKBENEFICIAL LACTOBACILLIPROBIOTIC PRODUCTCALVES STORAGEhttps://purl.org/becyt/ford/1.6https://purl.org/becyt/ford/1Four different autochthonous calves? strains: Lactobacillus johnsonii CRL1693, L. murinus CRL1695, L. mucosaeCRL1696 and L. salivarius CRL1702 were evaluated by their resistance and survival to dairy farm conditions andwere used to prepare probiotic fermented milk for young calves. The strains were previously isolated from calf?sfaeces and selected by their beneficial properties. The resistance of the microorganisms to water, colostrum andraw milk was by using those of the environment of a dairy farm. Compatibility assays were performed to know if thestrains can be combined in the final fermented product. For the elaboration of fermented milk, different inoculum,incubation times and acidifying capability of the strains were determined and also their survival and the maintenanceof beneficial properties during storage at low temperature. Antibiotic resistance profiles were applied to differentiatethe strains throughout the experiments. The results indicate that bacteria survive in colostrum (1, 3 or 5 days aftercalving) and water for 2 or 4 hours. All the strains grow in raw milk, and were compatible between them. The optimumfermentation time was 8 hours at 37°C, reaching 3.78 × 108 CFU/ml from an inoculum of 3 × 109 CFU of each strain insterile milk. Surface properties as auto-aggregative and hydrophobicity patterns were maintained after the process.Bacteria remained viable during 30 days at refrigeration temperature at a concentration of 3.37 × 107 CFU/ml. Thedose suggested is 10 ml of fermented milk prepared at the laboratory and stored at 4°C for younger animals. Forolder calves, a second fermentation in the farm is proposed to reach 3.94 × 106 CFU/ml. Animal experiments arebeing performed to determine the efficacy of the fermented milk for diarrhea prevention.Fil: Maldonado, Natalia Cecilia. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Tucuman. Centro de Referencia Para Lactobacilos; ArgentinaFil: Nader, Maria Elena Fatima. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Tucuman. Centro de Referencia Para Lactobacilos; ArgentinaOMICS2016-04-29info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionhttp://purl.org/coar/resource_type/c_6501info:ar-repo/semantics/articuloapplication/pdfapplication/pdfapplication/pdfhttp://hdl.handle.net/11336/58950Maldonado, Natalia Cecilia; Nader, Maria Elena Fatima; Production of Fermented Milk with Autochthonous Lactobacilli for Newborn Calves and Resistance to the Dairy Farm Conditions; OMICS; Journal of Bioprocessing & Biotechniques; 6; 4; 29-4-2016; 1-5; 10002782155-9821CONICET DigitalCONICETenginfo:eu-repo/semantics/altIdentifier/doi/10.4172/2155-9821.1000278info:eu-repo/semantics/altIdentifier/url/https://www.omicsonline.org/open-access/production-of-fermented-milk-with-autochthonous-lactobacilli-fornewborn-calves-and-resistance-to-the-dairy-farm-conditions-2155-9821-1000278.php?aid=72624info:eu-repo/semantics/openAccesshttps://creativecommons.org/licenses/by-nc-sa/2.5/ar/reponame:CONICET Digital (CONICET)instname:Consejo Nacional de Investigaciones Científicas y Técnicas2025-09-29T10:40:49Zoai:ri.conicet.gov.ar:11336/58950instacron:CONICETInstitucionalhttp://ri.conicet.gov.ar/Organismo científico-tecnológicoNo correspondehttp://ri.conicet.gov.ar/oai/requestdasensio@conicet.gov.ar; lcarlino@conicet.gov.arArgentinaNo correspondeNo correspondeNo correspondeopendoar:34982025-09-29 10:40:49.751CONICET Digital (CONICET) - Consejo Nacional de Investigaciones Científicas y Técnicasfalse
dc.title.none.fl_str_mv Production of Fermented Milk with Autochthonous Lactobacilli for Newborn Calves and Resistance to the Dairy Farm Conditions
title Production of Fermented Milk with Autochthonous Lactobacilli for Newborn Calves and Resistance to the Dairy Farm Conditions
spellingShingle Production of Fermented Milk with Autochthonous Lactobacilli for Newborn Calves and Resistance to the Dairy Farm Conditions
Maldonado, Natalia Cecilia
FERMENTED MILK
BENEFICIAL LACTOBACILLI
PROBIOTIC PRODUCT
CALVES STORAGE
title_short Production of Fermented Milk with Autochthonous Lactobacilli for Newborn Calves and Resistance to the Dairy Farm Conditions
title_full Production of Fermented Milk with Autochthonous Lactobacilli for Newborn Calves and Resistance to the Dairy Farm Conditions
title_fullStr Production of Fermented Milk with Autochthonous Lactobacilli for Newborn Calves and Resistance to the Dairy Farm Conditions
title_full_unstemmed Production of Fermented Milk with Autochthonous Lactobacilli for Newborn Calves and Resistance to the Dairy Farm Conditions
title_sort Production of Fermented Milk with Autochthonous Lactobacilli for Newborn Calves and Resistance to the Dairy Farm Conditions
dc.creator.none.fl_str_mv Maldonado, Natalia Cecilia
Nader, Maria Elena Fatima
author Maldonado, Natalia Cecilia
author_facet Maldonado, Natalia Cecilia
Nader, Maria Elena Fatima
author_role author
author2 Nader, Maria Elena Fatima
author2_role author
dc.subject.none.fl_str_mv FERMENTED MILK
BENEFICIAL LACTOBACILLI
PROBIOTIC PRODUCT
CALVES STORAGE
topic FERMENTED MILK
BENEFICIAL LACTOBACILLI
PROBIOTIC PRODUCT
CALVES STORAGE
purl_subject.fl_str_mv https://purl.org/becyt/ford/1.6
https://purl.org/becyt/ford/1
dc.description.none.fl_txt_mv Four different autochthonous calves? strains: Lactobacillus johnsonii CRL1693, L. murinus CRL1695, L. mucosaeCRL1696 and L. salivarius CRL1702 were evaluated by their resistance and survival to dairy farm conditions andwere used to prepare probiotic fermented milk for young calves. The strains were previously isolated from calf?sfaeces and selected by their beneficial properties. The resistance of the microorganisms to water, colostrum andraw milk was by using those of the environment of a dairy farm. Compatibility assays were performed to know if thestrains can be combined in the final fermented product. For the elaboration of fermented milk, different inoculum,incubation times and acidifying capability of the strains were determined and also their survival and the maintenanceof beneficial properties during storage at low temperature. Antibiotic resistance profiles were applied to differentiatethe strains throughout the experiments. The results indicate that bacteria survive in colostrum (1, 3 or 5 days aftercalving) and water for 2 or 4 hours. All the strains grow in raw milk, and were compatible between them. The optimumfermentation time was 8 hours at 37°C, reaching 3.78 × 108 CFU/ml from an inoculum of 3 × 109 CFU of each strain insterile milk. Surface properties as auto-aggregative and hydrophobicity patterns were maintained after the process.Bacteria remained viable during 30 days at refrigeration temperature at a concentration of 3.37 × 107 CFU/ml. Thedose suggested is 10 ml of fermented milk prepared at the laboratory and stored at 4°C for younger animals. Forolder calves, a second fermentation in the farm is proposed to reach 3.94 × 106 CFU/ml. Animal experiments arebeing performed to determine the efficacy of the fermented milk for diarrhea prevention.
Fil: Maldonado, Natalia Cecilia. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Tucuman. Centro de Referencia Para Lactobacilos; Argentina
Fil: Nader, Maria Elena Fatima. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Tucuman. Centro de Referencia Para Lactobacilos; Argentina
description Four different autochthonous calves? strains: Lactobacillus johnsonii CRL1693, L. murinus CRL1695, L. mucosaeCRL1696 and L. salivarius CRL1702 were evaluated by their resistance and survival to dairy farm conditions andwere used to prepare probiotic fermented milk for young calves. The strains were previously isolated from calf?sfaeces and selected by their beneficial properties. The resistance of the microorganisms to water, colostrum andraw milk was by using those of the environment of a dairy farm. Compatibility assays were performed to know if thestrains can be combined in the final fermented product. For the elaboration of fermented milk, different inoculum,incubation times and acidifying capability of the strains were determined and also their survival and the maintenanceof beneficial properties during storage at low temperature. Antibiotic resistance profiles were applied to differentiatethe strains throughout the experiments. The results indicate that bacteria survive in colostrum (1, 3 or 5 days aftercalving) and water for 2 or 4 hours. All the strains grow in raw milk, and were compatible between them. The optimumfermentation time was 8 hours at 37°C, reaching 3.78 × 108 CFU/ml from an inoculum of 3 × 109 CFU of each strain insterile milk. Surface properties as auto-aggregative and hydrophobicity patterns were maintained after the process.Bacteria remained viable during 30 days at refrigeration temperature at a concentration of 3.37 × 107 CFU/ml. Thedose suggested is 10 ml of fermented milk prepared at the laboratory and stored at 4°C for younger animals. Forolder calves, a second fermentation in the farm is proposed to reach 3.94 × 106 CFU/ml. Animal experiments arebeing performed to determine the efficacy of the fermented milk for diarrhea prevention.
publishDate 2016
dc.date.none.fl_str_mv 2016-04-29
dc.type.none.fl_str_mv info:eu-repo/semantics/article
info:eu-repo/semantics/publishedVersion
http://purl.org/coar/resource_type/c_6501
info:ar-repo/semantics/articulo
format article
status_str publishedVersion
dc.identifier.none.fl_str_mv http://hdl.handle.net/11336/58950
Maldonado, Natalia Cecilia; Nader, Maria Elena Fatima; Production of Fermented Milk with Autochthonous Lactobacilli for Newborn Calves and Resistance to the Dairy Farm Conditions; OMICS; Journal of Bioprocessing & Biotechniques; 6; 4; 29-4-2016; 1-5; 1000278
2155-9821
CONICET Digital
CONICET
url http://hdl.handle.net/11336/58950
identifier_str_mv Maldonado, Natalia Cecilia; Nader, Maria Elena Fatima; Production of Fermented Milk with Autochthonous Lactobacilli for Newborn Calves and Resistance to the Dairy Farm Conditions; OMICS; Journal of Bioprocessing & Biotechniques; 6; 4; 29-4-2016; 1-5; 1000278
2155-9821
CONICET Digital
CONICET
dc.language.none.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv info:eu-repo/semantics/altIdentifier/doi/10.4172/2155-9821.1000278
info:eu-repo/semantics/altIdentifier/url/https://www.omicsonline.org/open-access/production-of-fermented-milk-with-autochthonous-lactobacilli-fornewborn-calves-and-resistance-to-the-dairy-farm-conditions-2155-9821-1000278.php?aid=72624
dc.rights.none.fl_str_mv info:eu-repo/semantics/openAccess
https://creativecommons.org/licenses/by-nc-sa/2.5/ar/
eu_rights_str_mv openAccess
rights_invalid_str_mv https://creativecommons.org/licenses/by-nc-sa/2.5/ar/
dc.format.none.fl_str_mv application/pdf
application/pdf
application/pdf
dc.publisher.none.fl_str_mv OMICS
publisher.none.fl_str_mv OMICS
dc.source.none.fl_str_mv reponame:CONICET Digital (CONICET)
instname:Consejo Nacional de Investigaciones Científicas y Técnicas
reponame_str CONICET Digital (CONICET)
collection CONICET Digital (CONICET)
instname_str Consejo Nacional de Investigaciones Científicas y Técnicas
repository.name.fl_str_mv CONICET Digital (CONICET) - Consejo Nacional de Investigaciones Científicas y Técnicas
repository.mail.fl_str_mv dasensio@conicet.gov.ar; lcarlino@conicet.gov.ar
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