Goat milk mutagenesis is influenced by probiotic administration

Bacterial metagenome profiling of hand-made herby cheese samples utilizing high-throughput sequencing to detect geographical indication and marketing potential

Food safety has been a major concern for consumers. Origin of food products matter for consumers such that the quality, reputation, or other special characteristics can be attributed essentially to that origin. While a geographical indication informs consumers for the origin of the product, it develops a competitive advantage for the markets. To detect distinguishing features of dairy products, the microbial composition of its microbiota is one of the emerging areas of interest. Utilizing novel approaches such as Next Generation Sequencing (NGS) technology to decipher the genetic code of 16s rRNA genes to characterize the bacterial population is widely applied. The bacterial microbiota of the herby cheese samples which were collected from Şırnak province in the South Eastern region of Turkey was examined by an NGS approach for purpose of finding geographical indication possibilities. In brief, Firmicutes is the dominant phyla where Lactobacillaceae and Streptococcaceae are abundant families across the analyzed herby cheese microbiota. The most prominent species is Companilactobacillus ginsenosidimutans detected as the dominant member of the bacterial consortia in 16 herby cheese samples. Another remarkable finding reported here is the Weissella jogaejeotgali which was detected in 15 cheese samples. Albeit the abundance of Levilactobacillus koreensis is low at the microbiome level it was identified in four herby cheese samples. As expected, lactic acid bacteria such as Lactobacillus delbrueckii, Lactococcus raffinolactis and Tetragenococcus halophilus were also identified. On the other hand, bacterial diversity and microbial composition among cheese samples are not significantly affected by mixing different herbs on the manufacturing of herby cheeses. To the best of our knowledge, C. ginsenosidimutans, W. jogaejeotgali and L. koreensis are identified and reported for the first time in a dairy product and the bacterial richness and evenness of herby cheese are higher than those of most other cheeses. These findings make the cheeses in the geography where the samples were produced more valuable and provide opportunities for them to receive geographical indications. Thus, it will create added value while marketing the products.

Influence of the probiotic preparation “Plantarum” in the diets of pregnant animals on the growth and development of young animals

The work aims to study the effect of different doses of the experimental probiotic preparation “Plantarum” when fed to pregnant animals on their reproductive qualities, as well as on the growth and development of young animals. To obtain young animals, four groups of goats were formed in the type of the Saanen breed, 20 heads each. In the first (control) group, the animals received a standard diet, in the diet of the animals of the second, third and fourth groups in the second half of pregnancy, the probiotic preparation “Plantarum” was additionally introduced, containing Lactobacillus Plantarum, Propiobacterium freudenreihii, in dosages from 0.4 to 0.8 ml/kg of body weight per day. From the offspring of the goats of the experimental groups, four groups of 12 goats were formed. The highest percentage of preservation (94%) and the highest business output of kids per 100 queens (150%) were observed in the fourth experimental group (0.8 ml). The goats of the second, third and fourth groups exceeded the body weight of their contemporaries from the control group by 3%, 6.3%, and 8.8%. The highest indices of the absolute increase in body weight by age periods were noted in the fourth group of goats. There were no significant differences in body build indices during the experiment between the goats of the control and experimental groups. Thus, the maximum positive effect was observed with the introduction of a probiotic preparation into the diet of pregnant goats at a dose of 0.8 ml/kg of body weight per day.

Probiotics in Goat Milk Products: Delivery Capacity and Ability to Improve Sensory Attributes

Dairy foods, particularly those of bovine origin, are the predominant vehicles for delivery of probiotic bacteria. Caprine (goat) milk also possesses potential for successful delivery of probiotics, and despite its less appealing flavor in some products, the use of goat milk as a probiotic carrier has rapidly increased over the last decade. This review reports on the diversity, applicability, and potential of using probiotics to enhance the sensory properties of goat milk and goat milk-based products. A brief conceptual introduction to probiotic microorganisms is followed by an account of the unique physicochemical, nutritive, and beneficial aspects of goat milk, emphasizing its advantages as a probiotic carrier. The sensory properties of probiotic-enriched goat milk products are also discussed. The maintenance of probiotic viability and desirable physicochemical characteristics in goat milk products over shelf life is possible. However, the unpleasant sensory features of some goat milk products remain a major disadvantage that hinder its wider utilization. Nevertheless, certain measures such as fortification with selected probiotic strains, inclusion of fruit pulps and popular flavor compounds, and production of commonly consumed tailor-made goat milk-based products have potential to overcome this limitation. In particular, certain probiotic bacteria release volatile compounds as a result of their metabolism, which are known to play a major role in the aroma profile and sensory aspects of the final products.