Determination of changes during storage in chemical and microbial compositions of yoghurts made from buffalo milk and buffalo and cow milk mixtures

This study was aimed to determine and compare the chemical and microbiological properties of yoghurts made from different types of milk and their mixtures (35%, 65%, and 100%) during their storage at 4 °C for 28 days. For this purpose, chemical and microbiological properties of yoghurts during storage at 4 °C for 28 days were investigated. The total amount of dry matter, fat, pH and protein of yoghurt made from the buffalo and cow milk mixtures was significantly higher than that of pure buffalo milk (P<0.01). Also, storage time has led to significant differences in these components. Considering the results of microbiological analysis, a significant (P<0.01) difference was found between yoghurt samples in terms of total count of mesophilic aerobic bacteria, lactobacilli, lactococcus and yeast and mould. Hence, it is concluded that the addition of buffalo milk to that of cow improves the composition of yoghurt made from cow milk, which indicated the possibilities of processing and marketing of both types of milk especially because the health benefits of cow milk and the fermented products are well documented(AU)

El objetivo de este estudio fue determinar y comparar las propiedades químicas y microbiológicas de los yogures hechos con diferentes tipos de leche y sus mezclas (35%, 65% y 100%) durante su almacenamiento a 4° C por 28 días. La cantidad total de materia seca, grasa, pH y proteínas del yogur hecho con las mezclas de leche de búfala y vaca fue significativamente mayor que la de la leche de búfala pura (P <0.01). Además, el tiempo de almacenamiento generó diferencias significativas en estos componentes. De acuerdo con los resultados del análisis microbiológico, se encontró una diferencia significativa (P<0.01) entre las muestras de yogur en términos de bacterias mesófilas aerobias totales, lactobacilos, lactococcus y recuentos totales de levadura y mohos. Por lo tanto, se concluye que la adición de leche de búfala a la de vaca mejora la composición del yogur hecho de leche de vaca, lo que indica las posibilidades de procesamiento y comercialización de ambos tipos de leche, especialmente porque los beneficios para la salud de la leche de vaca y de los productos fermentados están bien documentados(AU)

Fecal microbiota transplantation from growing pigs with different feed efficiency to pseudo-germ-free mice can result in reappearance of the original phenotype / 中国实验动物学报

Objective The aim of this experiment was to explore the effect and mechanism of intestinal microbiota on shaping the growth performance by fecal microbiota transplantation from pigs to pseudo-germ-free mice. Methods Thirty-six barrows with a similar initial body weight of 30 kg were raised for 42 days(ad libitum)within individual metabolic cages. Feed intake and body weight of each pig were recorded every week to calculate the feed conversion rate and average daily gain. At the end of the experiment,feed conversion ratio and average daily gain were integrated to divide the pigs into 3 groups, namely, high growth performance(HP), moderate growth performance(MP)and low growth performance(LP)groups. Feces were collected to calculate the total intestinal nutrient digestibility and prepare for fecal microbiota transplantation to pseudo-germ-free mice, which were induced with several antibiotics for four weeks. Fecal microbiome structure was assayed by profiling V3-V4 region of the 16S rRNA gene. Results Fecal microbiota transplantation from pigs to pseudo-germ-free mice resulted in reappearance of the original phenotype. Compared with the LP pigs, the microbial species richness and microbial diversity in feces were higher in the HP pigs. The HP pigs had improved digestibility of gross energy(P =0.01)and higher abundance of Methanobrevibacter. Enterococcus and Akkermansia were also more abundant in the recipient pseudo-germ-free mice from the HP pigs which may be correlated with a high energy utilization. Conclusions Fecal microbiota transplantation from pigs to mice results in reappearance of the original phenotype and microbial species richness,microbial diversity,and their growth ability. Different nutritional metabolism is shown among pigs with different feed efficiency and the HP pigs have improved energy utilization(P=0.01). At the same time, the bacteria correlated with high energy utilization are more abundant in feces of HP pigs than in LP pigs.