Relationship between microorganisms and milk metabolites during quality changes in refrigerated raw milk: A metagenomic and metabolomic exploration.

Although cold storage at 4 °C can effectively prolong the shelf life of raw milk, it cannot prevent its eventual spoilage. In this study, we analyzed the main physicochemical and microbial indexes of raw milk stored at 4 °C for 6 days. The changes in microbial profiles and milk metabolites and their relationship during refrigeration were also explored.

Characterization of the key flavor compounds in cream cheese by GC-MS, GC-IMS, sensory analysis and multivariable statistics.

The aroma types of cream cheese affect its commercial value and consumer acceptability. However, the types of volatile substances and sensory characteristics of cream cheese at different fermentation stages are still unclear. Therefore, in this study, headspace solid-phase microextraction gas chromatography-mass spectrometry (HS-SPME-GC-MS) and headspace gas chromatography-ion mobility spectrometry (HS-GC-IMS) were used to analyze the volatile substances in cream cheese fermentation.

Fatty acid, triglyceride, and kinetic properties of milk fat fractions made by the combination of dry fractionation and short-path molecular distillation.

In this study, we aimed to detect the physicochemical properties of distilled products (residue and distillate) obtained from anhydrous milk fat (AMF) and its dry fractionation products (liquid and solid fractions at 25°C [25 L and 25 S]). The results showed that the saturated fatty acids and low- and medium molecular-weight triglycerides were easily accumulated in the distillate, and the percentage of unsaturated fatty acid and high molecular-weight triglycerides in the residue were higher, and these components in 25 S and 25 L were influenced more significantly than those in the AMF. In addition, the distillate had larger melting ranges in comparison with the distilled substrate, while the melting ranges of residue was smaller.

Malolactic Fermentation: New Approaches to Old Problems.

Malolactic fermentation (MLF) is the decarboxylation of L-malic acid to L-lactic acid by lactic acid bacteria (LAB). For the majority of wine production, secondary fermentation is crucial. MLF significantly impacts the quality of most red and some white wine.

Dietary α-lipoic acid supplementation improves postmortem color stability of the lamb muscles through changing muscle fiber types and antioxidative status.

This study investigated the effect of dietary α-lipoic acid (600 mg/kg) supplementation on the postmortem color stability of the biceps femoris from lambs. The results showed that dietary α-lipoic acid supplementation increased a* and decreased b* and metmyoglobin (MMb) percentage of the biceps femoris with the time of storage (P < 0.05).

Evaluation of the immunogenicity of auxotrophic with CRISPR-Cas9D10A system-mediated chromosomal editing to express porcine rotavirus capsid protein .

Porcine rotavirus (PoRV) is an important pathogen, leading to the occurrence of viral diarrhoea . As the infection displays obvious enterotropism, intestinal mucosal immunity is the significant line of defence against pathogen invasion. Moreover, as lactic acid bacteria (LAB) show acid resistance, bile salt resistance and immune regulation, it is of great significance to develop an oral vaccine.

Immune Responses in Pregnant Sows Induced by Recombinant Expressing the COE Protein of Porcine Epidemic Diarrhea Virus Provide Protection for Piglets against PEDV Infection.

Porcine epidemic diarrhea (PED) induced by porcine epidemic diarrhea virus (PEDV) is an intestinal infectious disease in pigs that causes serious economic losses to the pig industry. To develop an effective oral vaccine against PEDV infection, we used a swine-origin () as an antigen delivery carrier. A recombinant strain pPG-T7g10-COE/ () expressing COE protein (a neutralizing epitope of the viral spike protein) was generated.

[Biodiversity of Lactobacilli from fermented milk products in Northern Tibet].

Objective: In order to study the biodiversity of Lactobacilli from Northern Tibet in China, we developed enterobacterial repetitive intergenic consensus sequence polymerase chain reaction (ERIC-PCR) technique.

Methods: Seventy seven Lactobacillus strains were isolated from traditional fermented milk products which are made by herd man families in Northern Tibet of China. By ERIC-PCR technique method, using NTSYS-pc2.