Search Results (260)

While the Ankom RF system facilitates efficient high-throughput in vitro fermentation studies, its high cost and limited flexibility constrain its broader applicability. To address these limitations, we developed and validated a low-cost, modular gas monitoring system (FerME), assembled from commercially available components. To evaluate its performance and reproducibility relative to the Ankom RF system (Ankom Technology, Macedon, NY, USA), in vitro rumen fermentation experiments were conducted under strictly controlled and identical conditions. Whole rumen contents were collected approximately 2 h post-feeding from individual mid- or late-lactation dairy cows and immediately transported to the laboratory. Each fermenter received 50 mL of processed rumen fluid, 100 mL of anaerobically prepared artificial saliva buffer, and 1.2 g of the donor cow’s diet. Bottles were sealed with the respective system’s pressure sensors, flushed with CO₂, and incubated in a 50 L water bath maintained at 39 °C. FerME (New Taipei City, Taiwan) and Ankom RF fermenters were placed side-by-side to ensure uniform thermal conditions. To assess the effect of filter bag use, an additional trial employed Ankom F57 filter bags (Ankom Technology, Macedon, NY, USA; 25 μm pore size). Trial 1 revealed no significant differences in cumulative gas production, volatile fatty acids (VFAs), NH₃-N, or pH between systems (p > 0.05). However, the use of filter bags reduced gas output and increased propionate concentrations (p < 0.05). Trial 2, which employed filter bags in both systems, confirmed comparable results, with the FerME system demonstrating improved precision (CV: 4.8% vs. 13.2%). Gas composition (CH₄ + CO₂: 76–82%) and fermentation parameters remained consistent across systems (p > 0.05). Importantly, with 12 pressure sensors, the total cost of FerME was about half that of the Ankom RF system. Collectively, these findings demonstrate that FerME is a reliable, low-cost alternative for real-time rumen fermentation monitoring and could be suitable for studies in animal nutrition, methane mitigation, and related applications. Full article

Background: The relationship between sports participation and food preferences in adults, as well as the influence of gender, is still unclear. Objective: The objective of this study was to investigate the association between sports participation and individual food preferences and to explore potential gender differences among sports participants in a large group of Italian adults. Methods: This cross-sectional study involved 2665 adults (aged ≥ 18 years) who lead normal lives and underwent a routine lifestyle and dietary assessment at a clinical centre specialising in nutrition, metabolic health, and lifestyle counselling in Rome. Participants completed an online questionnaire on food preferences (19 foods) and sports practice. Multivariate logistic regression models, adjusted for age, sex, and smoking, were used to assess associations. Results: Sports participation was defined as engaging in structured physical activity at least once per week and was reported by 53.5% of subjects (men: 60.1%; women: 49.0%; p < 0.0001). After adjustment, active individuals were significantly more likely to prefer plant-based drinks, low-fat yoghurt, fish, cooked and raw vegetables, fruit, whole grains, tofu, and dark chocolate (all p < 0.05) and less likely to prefer cow’s milk (p = 0.018). Among sport participants, males were more likely to prefer meat (general, white, red, processed) and eggs, while females preferred plant-based drinks. No significant gender differences were observed for dairy products, legumes, or fish. Differences in food preferences were also observed according to the type of sport, with bodybuilders showing higher preference for tofu and dark chocolate. The strongest associations were found in the 25–44 age group. Conclusions: Sports participation is independently associated with specific food preferences, characterised by greater preference for plant-based and fibre-rich foods, and gender differences in food choices persist even among active adults. These findings highlight the need to consider both sports participation and gender when designing nutritional interventions. Full article

The role of Enterococcus spp. in food is debated since this group of lactic acid bacteria contains opportunistic pathogenic strains, some of which exhibit a multidrug-resistant profile. In livestock farms, the use of antibiotics is the most common practice to deal with mastitis-causing bacteria. However, the heavy usage and/or misuse of antibiotics has led to the emergence of antibiotic resistance. This study aimed to genetically and phenotypically characterize Enterococcus strains isolated from raw sheep milk. Samples were collected over one year from the bulk tank of a dairy sheep farm and cultured on selective media. Isolates were purified and analyzed by whole-genome sequencing and antimicrobial susceptibility testing. The isolates were divided into clusters and the corresponding species were identified along with their genes related to virulence and antibiotic resistance. The pan-, core- and accessory-genomes of the strains were determined. Finally, the antibiotic-resistant profile of selected strains was examined and associated with their genomic characterization. These findings contribute to a better understanding of Enterococci epidemiology, providing comprehensive profiles of their virulence and resistance genes. The presence of antibiotic-resistant bacteria in raw sheep milk destined for the production of cheese should raise awareness. Full article

Background: Antimicrobial resistance (AMR) is a critical global health threat, with AMR Salmonella enterica serovar Typhimurium strains being a major foodborne pathogen. Integrons, a type of mobile genetic element, capture and transfer resistance genes, thereby playing a role in the spread of AMR. Objectives: This study aimed to characterize the locations of integrons carrying AMR genes within the whole genomes of 32 Salmonella Typhimurium isolates collected from dairy cattle by two U.S. Veterinary Diagnostic Laboratories between 2009 and 2012. Methods: Class I integrons were sequenced from PCR-amplified products. DNA was extracted, quantified, barcoded, and sequenced on the Illumina MiSeq platform. Whole genome sequences were trimmed and assembled using the SPAdes assembler in Geneious Prime^®, and plasmids were identified with the PlasmidFinder pipeline in Linux. Integron locations were determined by aligning their sequences with whole genome contigs and plasmids, while AMR genes were identified through BLAST with the MEGARes 3.0 database and confirmed by alignment with isolate, plasmid, and integron sequences. Statistical analysis was applied to compare the proportions of isolates harboring integrons on their chromosome versus plasmids and also to examine the associations between integron presence and AMR gene presence. Results: Seven plasmid types were identified from all isolates: IncFII(S) (n = 14), IncFIB(S) (n = 13), IncC (n = 7), Inc1-I(Alpha) (n = 3), and ColpVC, Col(pAHAD28), and Col8282 (1 isolate each). Of the 32 isolates, 16 (50%) carried at least one size of integron. Twelve of them carried both 1000 and 1200 bp; 3 carried only 1000 bp and 1 carried 1800 bp integrons. Of the 15 isolates that carried 1000 bp integron, 12 harbored it on IncFIB(S) plasmids, 2 on IncC plasmids, and 1 on the chromosome. The 1200 bp integrons from all 12 isolates were located on chromosomes. There were significant positive associations between the presence of integrons and the presence of several AMR genes including sul1, aadA2, blaCARB-2, qacEdelta1, tet(G), and floR (p < 0.05). AMR genes were located as follows: aadA2 on IncFIB(S) and IncC plasmids; bla_CMY-2 on IncC plasmid; qacEdelta1 on IncFIB(S), IncC, and chromosome; bla_CARB-2, floR, tet(A) and tet(G) on the chromosome. Conclusions: The findings highlight the genomic and plasmid complexity of Salmonella Typhimurium which is impacted by the presence and location of integrons, and this study provides genomic insights that can inform efforts to enhance food safety and protect both animal and public health. Full article

Consumer demand for natural, additive-free foods is increasing. Following the trend, this study evaluated the antifungal potential of lactic acid bacteria (LAB) against Penicillium species commonly found in cheese, using both LAB ferments and hydroxypropylmethylcellulose (HPMC) coatings. LAB strains were first screened with a dual-culture assay. Fermentations in Man–Rogosa–Sharpe (MRS) broth and milk whey were lyophilized and tested, with whey-based ferments showing greater antifungal activity. All whey ferments inhibited fungal growth, with KK₁₃, KB₂, KB₃, and KB₄ being the most effective based on MIC and MFC assays. KB₃-fermented whey had the highest levels of antifungal metabolites, such as phenyllactic acid. A coating containing 5% HPMC and 100 g/L of KB₃-fermented whey was applied to cheese slices, reducing the fungal counts of Penicillium commune by more than 1 Log₁₀ CFU per gram and extending shelf life by 12 days. In whole-cheese trials with natural contamination, this coating delayed visible fungal growth until day 60, extending shelf life by 45 days compared with uncoated samples and 33 days compared with coated controls. These findings support the use of LAB-fermented whey and HPMC coatings as natural preservation strategies, thereby contributing to the sustainable reuse of dairy by-products. Full article

The Dietary Approaches to Stop Hypertension (DASH) diet, characterized by high consumption of fruits, vegetables, whole grains, low-fat dairy products, and limited intake of saturated fats, cholesterol, and refined sugars, has been suggested to reduce the risk of preeclampsia. This narrative review aimed to summarize and synthesize the evidence regarding the role of the DASH diet in preeclampsia prevention. PubMed/MEDLINE, Embase, Google Scholar, ScienceDirect, Scopus, and Web of Science databases were searched to identify relevant studies. Multiple observational and intervention studies examining DASH diet adherence and preeclampsia outcomes were included. Higher adherence to the DASH diet was associated with an approximately 35–45% reduced risk of preeclampsia in observational studies. Intervention trials in high-risk populations demonstrated improved blood pressure control and potential reductions in preeclampsia incidence. The DASH diet appears to exert protective effects through multiple mechanisms, including improved blood pressure regulation, enhanced antioxidant defense, reduced inflammation, and improved endothelial function. The heterogeneity in study designs, DASH diet assessment methods, and intervention protocols limited the strength of conclusions. Evidence for the effects of greater adherence to the DASH diet on preeclampsia prevention is promising but requires confirmation through larger randomized controlled trials. Future research should focus on standardized DASH diet assessment methods, optimal timing and duration of dietary intervention, and exploration of potential synergies with other preventive strategies. Full article

Xinjiang Brown cattle is an elite dual-purpose breed (raised for dairy and beef) developed in China. To elucidate its genomic architecture, we conducted whole-genome resequencing of 169 Xinjiang Brown cattle, followed by structural variation (SV) detection and a genome-wide association study (GWAS). We identified 71,668 SVs, among which deletions were the most prevalent, followed by translocations, inversions, duplications, and insertions. We further identified 1286 high-frequency SVs involving 2016 protein-coding genes. Through functional enrichment analysis of these genes, we revealed associations of genetic variation at genomic positions near genes implicated in immune response and disease resistance (NFKBIZ and PTPRT), growth and development (HDAC4 and MEF2A), and milk production (TP63, FABP4, and MEF2A). GWAS analysis of 31 body conformation traits revealed 58 SVs significantly associated with five traits (chest width, rear udder width, udder depth, rump width, and heel depth) at the genome-wide level. Additionally, nine candidate genes (CLINT1, EBF1, PAM16, GRIP1, CFAP54, SLC22A16, DOK5, ETAA1, and IPMK) were identified as potentially involved in the genetic regulation of body conformation traits. These findings provide novel insights for genetic improvement strategies and indicate that precision breeding could further enhance the production performance of this breed in the future. Full article

This study introduces a novel method for classifying whole and lactose-free milk and the detection of water adulteration through analyzing dried droplets. The key innovation is the addition of NaCl, which modulates crystallization to enhance structural differentiation and facilitate the classification of milk types and detection of adulteration. Dried droplets of milk containing NaCl concentrations of $0\%$, $2\%$, and $4\%$ were analyzed, revealing distinct morphologies, including amorphous, cross-shaped, and dendritic crystals. These structures were quantitatively characterized using lacunarity to assess their discriminatory power. Two classification approaches were evaluated: one based on lacunarity analysis alone and another incorporating deep learning. Both methods yielded high classification accuracies, with lacunarity achieving $95.04\%\pm 6.66\%$, while deep learning reached $95.22\%\pm 4.47\%$. Notably, the highest performance was obtained with $2\%$ NaCl, where lacunarity reached $97.08\%\pm 2.27\%$ and deep learning $96.88\%\pm 2.8\%$, indicating improved precision and stability. While deep learning demonstrated more consistent performance across test cases, lacunarity alone captured highly discriminative structural features, making it a valuable complementary tool. The integration of NaCl and lacunarity analysis offers a robust and interpretable methodology for ensuring the quality and authenticity of dairy products, particularly in detecting adulteration, where morphological contrast is less evident. Full article

The complexity of tracing foodborne pathogens in the food chain has increased significantly due to the long and complicated chain, the involvement of numerous links, and the presence of various types of pathogens at different stages and environments. Traditional typing techniques are not sufficient to meet the requirements of tracing pathogens in the food chain. Whole-Genome Sequencing (WGS) has gradually become an important technological tool for characterizing and tracing pathogens in the food chain due to comprehensive information, speed, and superior discriminatory power. This paper provides an overview of the advantages of WGS and its application in foodborne pathogen traceability. This paper focused on foodborne pathogen contamination pathways during the processing of animal foods in commercial restaurant kitchens and the potential contamination of milk, milk powder, and other dairy products by pathogens during processing in the dairy industry chain and environments. Improper handling practices during meat processing (i.e., using cloths, washing hands without soap, and cleaning boards with knives) were a critical point of foodborne pathogen cross-contamination in commercial kitchen premises. However, in dairy products, contamination of pathogens in raw milk was the main cause of foodborne disease outbreaks. Therefore, preventing the contamination of pathogens in food should not only be focused on hygiene measures during processing and in environments but also on the quality and hygiene of raw materials to prevent the spread of foodborne pathogens throughout the entire production chain. Further, Whole-Metagenome Sequencing and DNA sequence markers are considered to be the future direction of WGS. The purpose of this work is to promote the wider application of WGS during the processing of meat and dairy products and provide theoretical support for the rapid investigation and accurate traceability of foodborne pathogen outbreaks in food. Full article

The objective of this study was to investigate the impact of thermal and homogenization pre-treatments on ultrafiltration (UF) efficiency and component retention in whole milk (WM). Four milk treatments were examined using a benchtop Optisep filtration system: skim milk (SM) processed in UF at 15 °C, homogenized WM processed in UF at 15 °C (T1), non-homogenized WM processed in UF at 15 °C (T2), and non-homogenized WM processed at 43 °C (T3). UF was performed using 10 kDa membranes to achieve 3× concentration, and the retention and flux rates were compared across treatments. Compositional changes were analyzed at each stage: initial, retentate (2X, 3X, Final), and permeate. The permeate flux varied across treatments; SM showed the highest initial permeate flux and achieved the target concentration in a shorter time. T1 maintained a steady permeate flux over time. T2 exhibited a steep decline in flux, reaching only a 2.5× concentration. In contrast, T3 initially displayed a higher permeate flux due to heat treatment and reduced viscosity. There were significant differences in compositional parameters. T1 retentate had significantly (p < 0.05) higher crude protein (CP), Ca, Mg, and Zn retention. Higher total solids (TS), non-protein nitrogen (NPN), and non-casein nitrogen (NCN), K, and P content were found in T3 permeate. The results from this study demonstrate that homogenization and heat treatment significantly impact the UF performance of WM, offering valuable approaches for achieving dairy product composition. Full article

Anaerobic digesters fed with dairy cow slurry struggle to achieve economic viability, particularly when animals are housed seasonally, so additional feedstocks are usually required. This study applied experimentally derived data from the co-digestion of cow slurry (CS) and food waste (FW) to the UK dairy herd as a whole, and at average (AH) and large (LH) herd sizes of 160 and 770 animals, respectively. The experimental data confirmed stable operation at an organic loading rate (OLR) of 5 g VS L⁻¹ day⁻¹ at CS:FW ratios of 3:1 and 6:1 on a wet weight basis, and these parameters were considered for both AH and LH by herd size and country (Scotland, England, Wales, Northern Ireland) in order to provide energy production and policy observations. The results showed that these scenarios could provide between 959 to 23,867 GJ per year, and that a targeted policy intervention could affect slurry treatment from a significant number of animals in a relatively small number of large herds across the UK. For a more detailed analysis, better data are required on non-domestic FW arisings and FW transportation needs. Full article

This study examines the fermentation performance of featured bacteria (Lactobacillus acidophilus-ATCC-4356, Lactobacillus helveticus-ATCC-15009, Lactobacillus delbrueckii subsp. bulgaricus-ATCC-11842, Lacticaseibacillus casei-ATCC-393, Streptococcus thermophilus-ATCC-19258 (ST), and Bifidobacterium bifidum-ATCC-29521 (BB)) used in fermented dairy products and their impact on product quality. The main focus is on evaluating the metabolic activities, organic acid production, viscosity values, and sensory properties of probiotic strains such as L. acidophilus, L. bulgaricus, L. casei, L. helveticus, B. bifidum, and S. thermophilus. The strains were activated in a sterile milk medium and incubated until they reached a pH of 4.6. Then, pH, microbial enumeration, organic acid, sugar composition, vitamins A, D, E, K1, and K2 (menaquinone-7), and viscosity values were measured in the bacteria. Organic acid, sugar composition, and vitamins A, D, E, K1, and K2 (menaquinone-7) were analyzed with the HPLC method. Additionally, sensory analyses were performed, and volatile compounds were examined. L. casei demonstrated superiority in lactic acid production, while L. helveticus showed high lactose consumption. L. bulgaricus stood out in galactose metabolism. The highest viscosity was observed in products produced by B. bifidum. Differences in viscosity were attributed to exopolysaccharide (EPS) production and acid production capacity. A total of 62 volatile compounds were identified, with the highest levels of aromatic components found in products containing B. bifidum. The most preferred product, based on panel evaluations, was the fermented dairy product produced with L. acidophilus. As for aroma profiles, it was determined that the phenethyl alcohol, 3-methyl-1 butanol, and ethanol compounds are associated with B. bifidum, the hexanoic acid and 2-methylbutanal compounds are associated with the L. acidophilus, the hexanoic acid, 2-methylbutanal, 2-furanmethanol, and acetaldehyde compounds are associated with the L. bulgaricus, and the hexanoic acid, 2-methylbutanal, 2-heptanone, acetoin, and d-limonene are associated with the L. casei. On the other hand, the L. helveticus strain is associated with the hexanoic acid, 2-methylbutanal, and 2-heptanone, and the S. termophilus strain is associated with the hexanoic acid, hexanol, acetoin, 2,3-pentanedione, 1-butanol, and 3-methyl-2-butanone volatile aroma compounds. The determination of fat-soluble vitamins is particularly important for vitamin K1 and vitamin K2. In this study, the bacterial sources of these vitamins were compared for the first time. The menaquinone-7 production by L. helveticus was determined to be the highest at 0.048 µg/mL. The unique metabolic capacities of these prominent cultures have been revealed to play an important role in determining the aroma, organic acid content, viscosity, and overall quality of the products as a whole. Therefore, the findings of this study will provide the right strain selection for a fermented dairy product or a different non-dairy-based fermented product according to the desired functional properties. It also provides a preliminary guide for inoculation in the right ratios as an adjunct culture or co-culture for a desired property. Full article

Objectives: This longitudinal study measured changes in adherence to sustainable healthy diets in 698 Chilean children (aged 3–6 years at baseline) over the period that Chile’s Food Labelling and Advertising Law was implemented. Methods: Dietary data were collected annually from 2016 to 2019 applying single multiple-pass 24 h dietary recalls to children’s primary caretakers. The Planetary Health Diet Index for Children and Adolescents (PHDI-C) was used to quantify adherence to sustainable healthy diets where higher scores indicate better adherence. Linear mixed models were fitted to estimate the change in PHDI-C total and individual component scores from 2016 to 2019. Results: Mean total PHDI-C score decreased from 50.1 points in 2016 to 46.3 and 46.1 in 2018 and 2019, respectively (p-value < 0.001), suggesting that children’s overall adherence to sustainable healthy diets was low and decreased over time. Intake of legumes, fruits, dark green vegetables, red and orange vegetables, and vegetable oils decreased, while intake of palm oil, red meats, and animal fats increased, resulting in small but significant declines in eight PHDI-C component scores. Whole cereal intake increased, while the consumption of dairy products and added sugars decreased, resulting in improvements in three PHDI-C component scores. Conclusions: Aside from the decrease in added sugar intake, all dietary changes observed in this study were consistent with trends described among children transitioning from pre-school age to school age. The Law might have contributed to reducing children’s added sugar intake, but further research is required to establish causality. Full article

Bacillus cereus sensu lato (B. cereus s.l.) are significant spoilage and pathogenic microorganisms found in various foodstuffs. They are responsible for defects like sweet curdling in milk, which impacts dairy product storage and distribution. Nevertheless, the genetic mechanisms underlying B. cereus-induced sweet curdling remain poorly characterized. In this study, we investigated the genetic and functional basis underlying this phenomenon through whole genome sequencing of the newly isolated B. cereus strain BC46 and transcriptome sequencing at two phases of its growth in milk. Hybrid assembly of Illumina and Nanopore reads resulted in a 5.6 Mb genome with 35.1% GC content, classifying BC46 as B. cereus sensu stricto (B. cereus s.s.) within the panC group IV. Several virulence factors, antimicrobial resistance genes, and cold shock proteins were identified in the genome. A distinct functional profile of BC46 was observed before and after the development of sweet curdling in milk. Genes associated with sporulation, toxin production, hydrolysis, and proteolysis were upregulated in sweet-curdled samples. Our findings highlight potential gene targets that may play an important role in the BC46-induced sweet curdling in milk, enhancing our understanding of its molecular basis and supporting the development of new genetic approaches for early spoilage detection. Full article

Sixty Holstein cows were enrolled at −76 days from calving (DFC) and classified based on the daily SCC during the previous week from an automated milking system. The separation thresholds for low (L, n = 46) and high (H, n = 14) classifications were 100 K/mL for primiparous and 200 K/mL for multiparous cows. Cows were then assigned to two homogeneous groups to receive diets supplemented with 19 g/d of a Saccharomyces cerevisiae fermentation product (TRT; NutriTek, Diamond V, Cedar Rapids, IA, USA) or without supplementation (CTR) until 60 DFC. Cows were dried off at −56 DFC and monitored for disease incidence, milk yield and composition, plasma metabolic profile, and whole blood count from −76 to 60 DFC. Data were analyzed utilizing ANOVA and mixed models for repeated measures. During the dry period, TRT cows had greater plasma thiol and albumin compared to CTR. TRT-L cows had greater plasma protein and globulin than CTR-L. TRT-H cows had heightened hematocrit; reduced plasma globulin and haptoglobin; and higher albumin, albumin to globulin ratio, and thiol than CTR-H. TRT-H cows had greater concentrations of leukocytes and lymphocytes and lower plasma protein and ceruloplasmin at −54 DFC; lower reactive oxygen species to ferric ion-reducing antioxidant power ratios at −44 DFC; and greater concentrations of lymphocytes and plasma gamma glutamyl transferase at −7 DFC than CTR-H. After calving, TRT cows had a lower incidence of mastitis and higher butterfat, as well as greater plasma haptoglobin and aspartate amino transferase (AST) and reduced Mg compared to CTR. TRT cows had lower SCC between 1 and 7 DFC and a greater ECM between 41 and 60 DFC compared to CTR. TRT-H cows had lower SCC between 1 and 7 DFC and greater hemoglobin and plasma AST than CTR-H. Ameliorated immune system functions due to Saccharomyces cerevisiae fermentation product administration lowered the SCC in TRT-H cows and prevented the onset of new intramammary infections across both L and H SCC groups, supporting the improved productive performance of dairy cows. Full article