Assessment of methionine plus cystine requirement of tambaqui (Colossoma macropomum) based on zootechnical performance, body composition, erythrogram, and plasmatic and hepatic metabolites.

Tambaqui (Colossoma macropomum) is a species of great cultural and economic importance in aquaculture in the Amazon region. Methionine is considered the first limiting sulfur amino acid in practical fish diets, which encourages investigating its use in diets for tambaqui. This study aimed to verify the digestible methionine plus cystine (Met + Cys) requirement in diets for tambaqui (89.

Distinct Bacterial Communities in São Jorge Cheese with Protected Designation of Origin (PDO).

São Jorge cheese is an iconic product of the Azores, produced from raw cow's milk and natural whey starter (NWS). Although it is produced according to Protected Designation of Origin (PDO) specifications, the granting of the PDO label depends crucially on sensory evaluation by trained tasters. The aim of this work was to characterize the bacterial diversity of this cheese using next-generation sequencing (NGS) and to identify the specific microbiota that contributes most to its uniqueness as a PDO by distinguishing the bacterial communities of PDO and non-PDO cheeses.

Lactic Acid Bacteria in Raw-Milk Cheeses: From Starter Cultures to Probiotic Functions.

Traditional cheeses produced from raw milk exhibit a complex microbiota, characterized by a sequence of different microorganisms from milk coagulation and throughout maturation. Lactic acid bacteria (LAB) play an essential role in traditional cheese making, either as starter cultures that cause the rapid acidification of milk or as secondary microbiota that play an important role during cheese ripening. The enzymes produced by such dynamic LAB communities in raw milk are crucial, since they support proteolysis and lipolysis as chief drivers of flavor and texture of cheese.

Application of SJC25 for the Manufacture of Whey-Based Beverage Naturally Enriched with GABA.

Gamma-aminobutyric acid (GABA) is used as a dietary supplement because of its health-promoting properties. However, concern over the use of synthetic products has increased the demand for foods that are naturally fortified with GABA. In addition, excess whey is a major concern for the dairy industry due to the high cost of treating it.