Fermentation Ability of Bovine Colostrum by Different Probiotic Strains

Result code in IS VaVaI

<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F26722861%3A_____%2F20%3AN0000023" target="_blank" >RIV/26722861:_____/20:N0000023 - isvavai.cz</a>

Alternative codes found

RIV/60460709:41210/20:82060 RIV/60461373:22330/20:43921436

Result on the web

<a href="https://www.mdpi.com/2311-5637/6/3/93/pdf" target="_blank" >https://www.mdpi.com/2311-5637/6/3/93/pdf</a>

DOI - Digital Object Identifier

<a href="http://dx.doi.org/10.3390/fermentation6030093" target="_blank" >10.3390/fermentation6030093</a>

Result language

angličtina

Original language name

Fermentation Ability of Bovine Colostrum by Different Probiotic Strains

Original language description

Over the past decade, the use of bovine colostrum and its bioactive components as the basis of functional food and dietary supplements for humans has substantially increased. However, for developing new products enriched with probiotics and bovine colostrum, the influence of colostrum composition on the growth promotion of bacteria still needs to be tested. Therefore, we decided to study the influence of bovine colostrum chemical and mineral composition as well as the content of bioactive compounds (immunoglobulins, lactoferrin, lactoperoxidase) on the growth of ten selected strains from genera Lactobacillus, Lacticaseibacillus, Bifidobacterium, and Enterococcus. After 24 h of fermentation, the growth was assessed based on lactic and acetic acids production evaluated using isotachophoresis, bacterial counts determined by the agar plate method, and change of pH. The production of acids and bacterial counts were significantly (P<0.05) di_erent between selected genera. The change of bacterial counts was correlated with pH, but the correlation between growth and bovine colostrum composition was not proven. The highest growth and production of lactic acid was observed after the fermentation of bovine colostrum by the strains Enterococcus faecium CCDM 922A and CCDM 945.

Czech name

—

Czech description

—

Type

J_imp - Article in a specialist periodical, which is included in the Web of Science database

CEP classification

—

OECD FORD branch

40401 - Agricultural biotechnology and food biotechnology

Project

<a href="/en/project/QJ1210376" target="_blank" >QJ1210376: Colostrum as a source of new primary products in food and food supplements characterized by improved dietary properties and high content of natural biologically active substances.</a><br>

Continuities

P - Projekt vyzkumu a vyvoje financovany z verejnych zdroju (s odkazem do CEP)<br>I - Institucionalni podpora na dlouhodoby koncepcni rozvoj vyzkumne organizace

Publication year

2020

Confidentiality

S - Úplné a pravdivé údaje o projektu nepodléhají ochraně podle zvláštních právních předpisů

Name of the periodical

Fermentation

ISSN

2311-5637

e-ISSN

—

Volume of the periodical

6

Issue of the periodical within the volume

3

Country of publishing house

CH - SWITZERLAND

Number of pages

9

Pages from-to

93

UT code for WoS article

000578194900001

EID of the result in the Scopus database

2-s2.0-85094569267