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An accurate method that rapidly detects the number of viable but nonculturable (VBNC) was developed by combining propidium bromide with quantitative LAMP (PMA-QLAMP). The gene was the target for primers design. The optimal PMA treatment conditions were determined to eliminate the DNA amplification of 10 CFU/mL of dead without affecting any viable DNA amplification. Compared with the DNA of 24 strains of common non- strains found in raw milk and dairy products, the DNA of only six strains from different sources was amplified using PMA-QLAMP. The ability of PMA-QLAMP to quantitatively detect non-dead in a 10% powdered infant formula (PIF) solution was limited to 4.3 × 10 CFU/mL and above concentrations. Pasteurizing 10 CFU/mL viable yielded the maximum ratio of the VBNC . PMA-QLAMP-based detection indicated that, although approximately 13% of 60 samples were positive for viable the titers in these positive samples were low, and none entered the VBNC state under pasteurization. PMA-QLAMP showed potential as a specific and reliable method for detecting VBNC- in pasteurized raw milk, thereby providing an early warning system that indicates potential contamination of PIF.
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http://dx.doi.org/10.3390/foods11172653 | DOI Listing |
Int J Food Microbiol
September 2025
College of Food Science and Engineering, Qingdao Agricultural University, Qingdao, 266109, Shandong, China. Electronic address:
Raw milk is commonly stored at 4 °C prior to processing, a practice that can facilitate psychrotrophic proliferation, and milk physicochemical alterations and quality deterioration. This study aimed to elucidate the dynamic changes and interrelationships among microbiota, physicochemical parameters, and metabolite profiles in raw bovine and goat milk during refrigerated storage at 4 °C over a 5-day period. The results showed that both bovine and goat milk exhibited significant increases in bacterial counts, titratable acidity, zeta potential, and protein particle size, alongside decreases in pH and lipid particle size, as well as changes in color during refrigerated storage at 4 °C.
View Article and Find Full Text PDFFood Res Int
November 2025
College of Food Science and Engineering, Functional Dairy Products Engineering Laboratory of Gansu Province, Gansu Agricultural University, Lanzhou 730070, China.
Background: Yak milk casein peptides exhibit promising anti-inflammatory activity, but there is a gap in the study of their anti-inflammatory mechanisms and specific molecular targets.
Objective: This study aimed to elucidate the anti-inflammatory mechanisms of two novel yak casein-derived peptides, QEPVLGPVRGPFP (QP13) and VYPFPGPIPN (VN10), previously identified via bioinformatics screening.
Methods: An LPS-induced RAW264.
Food Res Int
November 2025
German Federal Institute for Risk Assessment (BfR), Department Food Safety, National Reference Laboratory for Animal Protein in Feed, Max-Dohrn-Str. 8-10, 10589 Berlin, Germany. Electronic address:
Processing food and feed sets off a variety of reactions (Maillard, (lipid) oxidation), which may be traced by covalent changes to e.g. proteins.
View Article and Find Full Text PDFFood Res Int
November 2025
Food Research Center, Department of Food and Experimental Nutrition, Faculty of Pharmaceutical Sciences, University of São Paulo, São Paulo, SP, Brazil; Instituto Mauá de Tecnologia, São Caetano do Sul, SP, Brazil. Electronic address:
Minas Gerais is known for producing raw milk artisanal cheeses, particularly Serra da Canastra. These cheeses are traditionally produced using a natural whey starter culture (NWS) known as pingo. The role of pingo in shaping cheese characteristics remains poorly understood.
View Article and Find Full Text PDFPLoS One
September 2025
Guangdong Provincial Key Laboratory of Animal Molecular Design and Precise Breeding, School of Animal Science and Technology, Foshan University, Foshan, China.
Double-Layer Steamed Milk Custard (DLSMC) is a famous traditional Chinese dessert. This study aimed to analyze the flavor and the changes in metabolites during different stages of DLSMC preparation, including raw buffalo milk, thermo-processing, first and second-layer milk skin formation. Electronic nose and electronic tongue were employed to preliminarily assess the overall flavor characteristics between these stages.
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