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Administration of selected probiotic mixture improves body weight gain and meat fatty acid composition of creole goats

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Food Bioscience 2022年第5期49卷 188-195页

作者： Natalia Taboada María Fern´andez Salom Alicia C´ordoba Silvia N.Gonz´alez soledad l´opez alzogaray Carina Van Nieuwenhove Instituto de Ciencia y Tecnología de los Alimentos Facultad de Agronomía y AgroindustriasUniversidad Nacional de Santiago del EsteroAv.Belgrano 1912(S)CP 4200Santiago del EsteroArgentina Instituto Multidisciplinario de Salud Tecnología y Desarrollo IMSaTeD(UNSE-CONICET)Ruta Nacional N◦9 km 1125 S/NVilla El Zanj´onCP4206Santiago del EsteroArgentina Instituto Nacional de Tecnología Agropecuaria Campo Experimental Francisco CantosRuta Nacional 9 km.11084206La AbritaSantiago del EsteroArgentina Instituto de Biotecnología Farmaceútica y Alimentaria(INBIOFAl-CONICET) Av.Kirchner 1900CP 4000Tucum´anArgentina Centro de Referencia para lactobacilos(CERElA-CONICET) Laboratorio de Ecofisiología Tecnol´ogicaChacabuco 1454000Tucum´anArgentina f Facultad de Ciencias Naturales Instituto Miguel lillo Universidad Nacional de Tucum´anMiguel Lillo 2054000Tucum´anArgentina

This work aimed to determine the effect of native probiotic administration on body weight gain, nutritional characteristics and fatty acid profile of meat of creole goats. Equally distributed forty postweaned goats (75 days old) divided into control (n=20) and probiotic (n=20) groups were fed ad libitum for 60 days with native pasture and commercial diet. lactobacillus reuteri DDl19, lactobacillus alimentarius DDl48, Enterococcus faecium DDE39, and Bifidobacterium bifidum DDBA mixed culture (108 CFU/ml, 1:1:1:1 ratio) were daily orally delivered to the probiotic group. At the end of the study, muscle samples (longissimus dorsi, lD, and Bicep femoris, BF) were analyzed for their chemical composition (protein, fat, moisture, pH, water-holding capacity, cholesterol) and fatty acid profile. Probiotic supplementation significantly increased body weight gain, reduced the incidence of diarrhea and improved the fatty acid profile of goat meat. Probiotic-fed animals exhibited increased monounsaturated and polyunsaturated fatty acids and a significant decrease in saturated fatty acid content. Conjugated linoleic acid content was significantly higher in probiotics than in the control group (P les from probiotics-treated goats showed healthier lipid indexes and a significant decrease in the n-6/n-3 ratio (~2.50), atherogenic (~0.30) and thrombogenic (~0.75) indexes. In addition, increases in desirable fatty acids (~79.40 g/100 g of FAME) and nutritional value index (~2.86) were observed compared to control groups. The native mix probiotic could be used as growth promoters to reduce the antibiotics, and to improve its derived-foods.

关键词： Probiotic Creole goat Goat meat Fatty acid profile Health lipid index

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Esterase Activities and Biochemical Properties of lactic Acid Bacteria Isolated from Goat＇s Milk Cheese in Argentina

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Journal of Agricultural Science and Technology(B) 2014年第9期4卷 752-760页

作者： Natalia Veronica Taboada Maria soledad lopez alzogaray Maria Claudia Abeijon Mukdsi Roxana Beatriz Medina Departamento de Ciencias de los Alimentos Faeultad de Agronomia y Agroindustrias Universidad Nacional de Santiago delEstero Av. Belgrano 1912 (S) Santiago del Estero CP 4200 Argentina Centro de Refereneia Para lactobacilos (CERElA-CONICET) Chacabuco 145 Tucum(m CP 4000 Argentina Faeultad de Ciencias de la Salud Universidad del Norte Santo de Aquino 9 de Julio 165 Tueumdn CP 4000 Argentina Facultad de Agronomia y Zootecnia Universidad Nacional de Tucumdn Av. Roca 1900 Tucumdn CP 4000 Argentina

Twenty-two lactic acid bacteria （lAB） strains isolated from Argentinean goat dairy products were evaluated for its biochemical properties and esterase activities relevant to flavor development. Streptococcus thermophilus （UNSE314）, lactobacillus （l.） delbrueckii subsp, bulgaricus （UNSE309）, l. rhamnosus （UNSE308）, l. plantarum （UNSE287, UNSE316, UNSE317） and Pediococcus pentosaceus （UNSE315） strains presented high acidifying activity. All strains tested metabolized citrate and produced diacetyl-acetoin in goat milk. Based on these results, 10 strains with the best performance in diverse technological properties were selected to determine esterolytic activity. In all evaluated strains, esterase specific activity （ESA） was detected on ct-naphthyl （ct-NA） acetate and 13-naphthyl （[3-NA） acetate, propionate, eaprylate and ct-NA butyrate. No activity was detected on [3-NA laurate. The highest values were detected when using a-NA instead of fI-NA derivatives as substrate. In Pediocoecus strains, wide variability in ESA were observed, which were species- and strain-specific. These results allow us to select strains with biochemical properties and esterase activities to design starter and adjunct cultures that contribute to flavor development during cheese ripening, thus preserving the typical organoleptic characteristics of Argentinean goat cheeses.

关键词： Esterase activity Pediococcus autochthonous starter cultures biochemical properties goat's milk cheese.

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