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Abstract: This study was aimed at evaluating the effect of prolonged refrigeration of expressed human milk on its protein and microbial profile. Human milk from mothers of pre-term newborns was collected, pooled and stored in the Neonatal Intensive Care Unit refrigerator. Pooled milk was aliquoted and analysed within 96 h. The milk samples were analysed for pH, total protein content, protein profile, secretory immunoglobulin A (sIgA), available lysine and lactose contents, and bacterial profile (total aerobic bacterial count, Enterobacteriaceae, coagulase-positive Staphylococci, lactic acid bacteria). The refrigeration process did not affect the abundance of single proteins, nor the available lysine and sIgA contents. Lactose and pH showed a significant, although limited, decrease. The main microbial communities of human milk were preserved during refrigerated storage. Important markers of milk nutritional quality and bioactive proteins, including the antimicrobial components lysozyme and lactoferrin, as well as immunological components, were preserved. [Copyright &y& Elsevier]

BACKGROUND The quality of marinated ready‐to‐eat (RTE) swordfish fillets, with or without inoculation with the probiotic strain Lactobacillus paracasei IMPC 2.1, was assessed over 3 months of refrigerated storage at 4 °C. RTE probiotic and control fish fillets were sampled after 7, 14, 30, 60, and 90 days of storage. Microbiological tests were performed, and fatty acid (FA) profiles and malondialdehyde content were examined. Microbiological counts, including total viable count, lactic acid bacteria (LAB), yeasts, moulds, Enterobacteriaceae, and Pseudomonadaceae were determined. RESULTS: Inoculation successfully ensured the growth of the probiotic strain and prevented the growth of other LAB. The two RTE products showed significant differences in lipid profile and lipid oxidation during storage. In particular, inoculation with L. paracasei IMPC 2.1 increased the amount of polyunsaturated FAs and limited the amount of monounsaturated FAs and oleic acid, as well as lipid oxidation. It thus represents an interesting strategy for preserving the chemical quality of fish fillets and an alternative means of delivering probiotics. CONCLUSION: Probiotic inoculation with Lactobacillus paracasei seemed to delay lipid oxidation of the fish flesh and increase the retention of polyunsaturated FAs, suggesting a potential application for this strain in the seafood industry. © 2018 Society of Chemical Industry [ABSTRACT FROM AUTHOR]

This study was aimed at collecting data on presence, dissemination and persistence of Pseudomonas in small-scale dairy farms. Six farms (located in Piedmont) were visited three times over 2014: 116 waters (wells and different faucets/pipes) and 117 environmental samples (milking equipments and drains) were collected. Enumeration of Pseudomonadaceae was performed, 3-5 colonies/samples were selected for identification via 16SrDNA/opr/ polymerase chain reaction (PCR), and typed by enterobacterial-repetitive-intergenic-consensus (ERIC)-PCR. Pseudomonadaceae were detected in 77% of samples. No statistical differences were found among proportions of positives across farms, sample typologies and seasons. Most isolates were Pseudomonas fluorescens (45%), and ERIC-PCR showed 32 persistent types diffused across farms. All in all, Pseudomonas spp. represents a challenge, considering its presence over time in water as well as in teat cups, indicating a continuous source of contamination. Moreover, persistency of strains may indicate biofilm-formation and/or sanitisers resistance, therefore emphasising the role of primary production for preventing milk contamination by Pseudomonas spp. [ABSTRACT FROM AUTHOR]