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Related Concept Videos

Microbes in Food Production01:29

Microbes in Food Production

Microbial fermentation is central to food biotechnology, enhancing flavor, texture, preservation, and stability. Fermentative microorganisms metabolize carbohydrates into organic acids, alcohols, and other metabolites that inhibit spoilage organisms and improve digestibility while contributing distinctive sensory qualities.In baking, amylases naturally present in flour hydrolyze starch into monosaccharides such as glucose, which Saccharomyces cerevisiae ferments anaerobically. Through...
Development of Human Microbiota01:30

Development of Human Microbiota

The human microbiota begins developing at birth and undergoes continual change as we age. Infancy marks a critical period of microbial sensitivity, offering a “window of opportunity” during which beneficial microbes help mature the immune system. By age three, children typically develop a more stable and diverse microbial community. Newborns acquire microbes from their immediate environment; vaginal delivery favors maternal vaginal microbes, while cesarean births favor microbes from the skin...
Microbiota of the Large Intestine01:27

Microbiota of the Large Intestine

The large intestine hosts the most densely populated microbial ecosystem in the human body. This complex community primarily consists of anaerobic bacteria, with Bacillota (formerly Firmicutes) and Bacteroidota (formerly Bacteroidetes) as the predominant groups. The distribution of these microbes varies along different sections of the large intestine, influenced by local environmental factors such as oxygen availability and nutrient composition.The cecum, located at the beginning of the large...
Microbiota of the Stomach and Small Intestine01:27

Microbiota of the Stomach and Small Intestine

The human gastrointestinal (GI) tract is characterized by distinct physicochemical conditions that shape its microbial communities. Among these, the stomach presents a particularly challenging environment for microbial colonization due to its highly acidic pH, ranging from 1 to 3. This extreme acidity effectively limits microbial density. However, certain acid-tolerant microorganisms are capable of surviving in this niche. Notably, Helicobacter pylori can colonize the gastric mucosa,...
Introduction to the Human Microbiota01:22

Introduction to the Human Microbiota

Microorganisms colonize various regions of the human body, including the mouth, nasal passages, throat, stomach, intestines, urogenital tract, and skin. The total number of microbial cells is estimated to range from 10¹³ to 10¹⁴—comparable to, or exceeding, the number of human somatic cells. This host–microbiome relationship has led to the conceptualization of humans as supraorganisms, wherein microbial communities perform vital roles in development, immunity, and disease...
Microbes in the Production of Fermented Foods01:27

Microbes in the Production of Fermented Foods

Lactic acid bacteria (LAB) and molds are instrumental in fermenting plant-based foods to enhance preservation and ensure year-round availability. These microbial processes convert plant carbohydrates into organic acids and other metabolites that inhibit spoilage organisms and contribute to the sensory qualities of the final product.In sauerkraut production, cabbage goes through a microbial succession that starts with cocci such as Leuconostoc mesenteroides. These microbes begin fermentation by...

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Individualized Reconstitution of Human Milk Microbiota: A Feasible Approach in Real-World Settings
04:16

Individualized Reconstitution of Human Milk Microbiota: A Feasible Approach in Real-World Settings

Published on: February 7, 2025

The complex microbiota of raw milk.

Lisa Quigley1, Orla O'Sullivan, Catherine Stanton

  • 1Teagasc Moorepark Food Research Centre, Fermoy, Cork, Ireland.

FEMS Microbiology Reviews
|July 2, 2013
PubMed
Summary

Raw milk harbors diverse microorganisms from various animal sources. These microbes can be beneficial for fermentation, detrimental causing spoilage or disease, or impact antibiotic resistance.

Keywords:
dairyhealthmilkborne pathogensprobioticsafetyspoilage

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Published on: March 23, 2018

Area of Science:

  • Microbiology
  • Food Science
  • Public Health

Background:

  • Raw milk from cows, sheep, goats, and humans supports a rich microbiota due to its nutritional value.
  • Microorganisms in milk originate from multiple sources and exert varied effects.

Purpose of the Study:

  • To review the microorganisms found in raw milk.
  • To discuss their roles in fermentation, spoilage, health promotion, and disease causation.
  • To examine concerns regarding antibiotic residues and bacterial resistance.
  • To compare culture-dependent and culture-independent methods for microbial analysis.

Main Methods:

  • Comprehensive literature review of existing studies on raw milk microbiota.
  • Analysis of microbial roles, including beneficial, spoilage, pathogenic, and health-promoting functions.
  • Comparison of traditional culture-dependent and modern culture-independent techniques for microbial identification and characterization.

Main Results:

  • Raw milk contains a complex microbial community, including bacteria, fungi, and other microorganisms.
  • Identified key genera associated with dairy fermentations (e.g., Lactococcus, Lactobacillus), spoilage (e.g., Pseudomonas, Bacillus), and potential pathogens (e.g., Listeria, Salmonella).
  • Highlighted the dual role of certain bacteria in health promotion (e.g., Bifidobacteria) and disease.
  • Discussed the potential for antibiotic residues to drive antimicrobial resistance in milkborne pathogens.

Conclusions:

  • The microbial composition of raw milk is diverse and context-dependent, influencing milk's safety and quality.
  • Understanding milk microbiota is crucial for controlling spoilage, ensuring safety, and potentially harnessing beneficial properties.
  • Investigative methods, both culture-based and molecular, are essential for a complete understanding of raw milk's microbial landscape.