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Development of Human Microbiota01:30

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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...
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The establishment of the oral microbiome begins before birth, challenging the long-held belief that the fetal oral cavity is sterile. The presence of oral microbes such as Streptococcus and Fusobacterium in amniotic fluid suggests that microbial exposure may occur in utero, potentially through translocation from the maternal oral or gastrointestinal tract. This early colonization primes the neonatal immune system and sets the stage for subsequent microbial succession. Maternal health,...
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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...
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Probiotics are live, non-pathogenic microorganisms that confer health benefits by modulating the gut microbiota. The human gastrointestinal tract harbors a complex microbial ecosystem, and the balance of this microbiota is crucial for digestive and systemic health. Among the most extensively studied and utilized probiotics are species formerly classified within the genera Lactobacillus and Bifidobacterium. These organisms not only naturally colonize the human gut but are also consumed through...
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Microorganisms play a fundamental role in vaccine development, gene therapy, and therapeutic production. Their biological properties are harnessed to advance medicine and public health. Beyond immunization, microorganisms contribute to gut health, antibiotic synthesis, and genetic disease treatment.Live Attenuated and Inactivated VaccinesLive attenuated vaccines, such as the measles, mumps, and rubella (MMR) vaccine, utilize weakened forms of pathogens to closely resemble natural infections.
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Individualized Reconstitution of Human Milk Microbiota: A Feasible Approach in Real-World Settings
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Colostrum and milk pasteurization improve health status and decrease mortality in neonatal calves receiving

Ramon Armengol1, Lorenzo Fraile2

  • 1Departament de Producció Animal, ETSEA, University de Lleida, Lleida 25198, Spain.

Journal of Dairy Science
|March 21, 2016
PubMed
Summary

On-farm heat treatment of colostrum and milk significantly reduced bacterial counts and improved calf health. Pasteurization decreased morbidity and mortality rates in neonatal Holstein calves during their first 21 days of life.

Keywords:
colostrumhealth statusmilkon-farm heat treatment

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Area of Science:

  • Veterinary Medicine
  • Animal Science
  • Dairy Cattle Health

Background:

  • Neonatal calf health is crucial for dairy farm productivity.
  • Colostrum and milk are potential sources of pathogens affecting calf health.
  • On-farm heat treatment is a potential strategy to reduce microbial load in calf feed.

Purpose of the Study:

  • To evaluate the impact of on-farm heat treatment of colostrum and bulk tank milk on calf health.
  • To assess the effect of heat treatment on morbidity and mortality rates in neonatal Holstein calves.
  • To determine if heat treatment affects bacterial counts in colostrum and milk.

Main Methods:

  • 587 neonatal Holstein calves were randomly assigned to either a pasteurized or non-pasteurized feed group.
  • Colostrum and milk were heat-treated (pasteurized) or fed raw (reheated to 40°C).
  • Calf health, morbidity, mortality, and serum total protein were monitored for 21 days; feed bacteriology was analyzed.

Main Results:

  • On-farm heat treatment reduced total plate counts and total coliform counts by 1-2 log10.
  • The pasteurized group showed significantly lower morbidity (5.2%) and mortality (2.8%) compared to the non-pasteurized group (15.0% and 6.5%).
  • These improvements were observed even in calves receiving adequate colostrum.

Conclusions:

  • On-farm heat treatment of colostrum and milk is effective in reducing bacterial contamination.
  • Pasteurization of calf feed significantly decreases morbidity and mortality rates in the first 21 days of life.
  • Heat treatment is a valuable tool for improving neonatal calf health and survival.