American Dairy Science Association

In 2021 US Patent # 11,077,052 B1, entitled “Selected Multiphase Treatment for Coronavirus Respiratory Infections” had been issued. The main theme of the successful, practical and novel patent was the use of multiple mixed strain probiotics along with their immunomodulins to prevent or treat Covid-19 infections during the Global Pandemic. The patented invention was accomplished through use of a selective probiotic based Mouth Wash, Nasal Spurge, Nasal Inhalation, and Oral Administration of a Liposomal Preparation. Extensive clinical trials, as outlined in the patent and published data in the peer reviewed journal of Medical Research Archives of the European Society of Medicine titled “ Mechanism of Thrombosis during Covid-19 infection due to SARS-CoV-2 virus and its variants, and a clinically proven strategy to combat with probiotics and their immunomodulins” further proved and validated the invention with regard to its efficacy as a preventative or curative aid to curb Covid-19 infections (after conducting more clinical trials). Logical explanations and partial scientific proof were presented regarding the biochemical mechanism of the multiple mixed strain probiotics and their immunomodulins on curbing Covid-19 infections. The current investigation was undertaken to study if there could be any other additional factors such as microRNAs, produced by the probiotics as part of the immunomodulins, that might be responsible for the success of this novel patented preventive or treatment modality. Multiple chronological research experiments conducted during this investigation proved that the probiotic-produced intracellular microRNAs, (mega-microRNAs), produced after they attained stationary growth phase, exhibited inhibition of some of the pathogenic bacteria. For the first time in the history of Bacteriology, it was discovered and proven that the autoinhibition of growth of the probiotic bacteria (during stationary phase) was due to the slow down or temporary stoppage of the translation of mRNA coding for the growth proteins by RNA related compounds, preferably miRNAs. The results also proved that probiotics produced microRNAs (mega-microRNAs or memiRNAs) under the influence of bacteriophage exhibited different inhibitory patterns than the ones produced without bacteriophage influence. Finally, this investigation revealed that the probiotic produced microRNAs have both inhibitory as well as stimulatory effects on bacterial growth protein translation, depending on the conditions and the circumstances under which they were produced. Since they are larger than eukaryotic microRNAs, we have named them, for the first time, as mega-microRNAs or memiRNAs. Thus, miRNA is of eukaryotic origin, whereas memiRNA is of prokaryotic origin. (For the benefit of the reader, these terms have been interchangeably used). The results also proved the partial reason for the success of the invention outlined in US Pat # 11,077,052 B1 to curb RNA viruses could be due to the combined effect of probiotic-produced mega-micro RNAs (memiRNAs) as part of the immunomodulins in conjunction with microRNAs of the host eukaryotic cells, and also the probiotic bacteria themselves.

Background: The present investigation was planned to standardize a method for preparation of whey-based fermented probiotic beverage containing Alfonso mango (Mangifera indica) pulp. This study was undertaken in view of the fact that the probiotic foods can play an important role in promoting health and reducing public health care costs in a developing country like India. As such the whey is the major dairy by-product, which causes enormous environmental problems leading to enforcement of stringent laws by the pollution control authorities. The Indian dairy industry is exploring the ways to utilize whey in more economical way. Methods: The lab-made paneer whey (Indian milk curd) was utilized in the study. The fresh Alfonso pulp was used for value-addition of the product. The probiotic culture of Lactobacillus rhamnosus-MTCC-5463 was used for fermentation. The method was standardized and the product was subjected for its sensory evaluation. Result: It was observed that the whey-based probiotic beverage containing 15% Alfonso pulp (v/w) was liked most with mean score of 8.75 followed by 10% pulp with mean score 5.39 out of 9.0 in the nine-point Hedonic scale. The product containing 5% Alfonso pulp was disliked by the judges with a mean score of 4.54. It was concluded that the whey-based probiotic beverage containing 10-15% mango pulp can be prepared with probiotic viable counts of 107 cfu/ml. This would be one of the promising ways to utilize the whey and developing gastrointestinal health promoting product.

Aims: To determine the prevalence of Candida species in ‘thairu’, a traditional fermented milk prepared in the households of Kerala.
 Study Design: ‘Thairu’ samples collected randomly from the households in Wayanad, Kozhikode, Malappuram, Palakkad and Kannur districts of Kerala. This was followed by enumeration and identification of yeast using API 20CAUX Kit. Determination of pH and acidity of samples.
 Place and Duration of Study: Department of Dairy Microbiology, College of Dairy Science and Technology, Pookode, Wayanad, Kerala. September 2021- December 2021.
 Methodology: A total of 30 household ‘thairu’ samples were collected from households of Wayanad, Kozhikode, Malappuram, Palakkad and Kannur districts of Kerala in sterile bottles. The samples were serially diluted in normal saline and pour plated on to Yeast Extract Glucose Chloramphenicol Agar for isolation and enumeration. The pH was measured using pH meter by directly inserting the probe into the homogenized sample. Titratable acidity in per cent lactic acid was measured using N/10 NaOH. The isolates were identified based on the sugar fermentation pattern using API 20C AUX kit (Biomerieux, France).
 Results: The yeast count in the samples ranged from 5.0 to 6.7 log CFU/g with an average of 5.89±0.38 log CFU/g. Average acidity and pH of the samples were 1.92±0.34 % LA and 3.59±0.60 respectively. A total of 23 yeast isolates were identified based on morphology and carbohydrate fermentation pattern using API 20C AUX kit (Biomerieux, France). Exactly 86.95 per cent of isolates belong to Candida species.
 Conclusion: Observations of the study revealed the high prevalence of Candida species in traditional fermented milk ‘thairu’. Predominant Candida species were lactose fermenters, but the presence of a few species with spoilage and pathogenicity potential were also detected. The safety assessment of Candida species is essential before applying them as starter cultures for food fermentations.

mecanismo, avaliando a adequação do sumário de Burge.O exato papel explicativo das constâncias

ObjectiveThis study was conducted to estimate multi-trait genetic parameters for somatic cell score (SCS), milk yield and type traits in Nigerian Dwarf (ND) goats from the United States.MethodsData from 1,041 ND goats in the United States with kiddings in 95 herds were used to estimate multi-trait genetic parameters for SCS, milk (MILK), fat (FAT), and protein (PROT) yields, and 14 type traits. An 18-trait mixed linear animal model for lactation mean SCS (Log2), MILK, FAT, PROT, and 14 type traits was applied. A factor analytic approach (FA1) in ASReml software was used to obtain convergence.ResultsAverages for SCS were low (2.85±1.29 Log2), and were 314±110.6, 20.9±7.4, and 14±4.9 kg, respectively, for MILK, FAT, and PROT. Heritabilities for SCS, MILK, FAT, and PROT were 0.32, 0.16, 0.16, and 0.10, respectively. The highest heritabilities for type traits were for stature (0.72), teat diameter (0.49), and rump width (0.48), and the lowest estimates were for dairyness (0.003) and medial suspensory ligament (0.03). Genetic correlations of SCS with MILK, FAT, and PROT were positive but low (0.25, 0.18, and 0.23, respectively). Genetic and phenotypic correlations between MILK, FAT, and PROT were high and positive (≥0.66). Absolute values of genetic correlations involving SCS with type traits were generally low or no different from zero. Most of the phenotypic correlations involving SCS with type traits were low. No serious unfavorable genetic correlations between milk yield traits and SCS or between milk yield traits or SCS and type traits were found.ConclusionGenetic variation exists in the ND breed for most studied traits. The development of selection programs based on these estimates may help accelerate favorable multi-trait genetic changes in this breed.

In recent years, besides planting in beds, lettuce has been widely cultivated in hydroponic systems. In this system as plants are nourished by a nutrient solution in a closed circuit, so that correct nutrition of the plants is necessary for the solution of the solution. Therefore, it is necessary a certain declination in the benches, in turn, influencing the speed of a nutrient solution by the root system. As there is little research on the ideal slope for benches, this work had the objective of evaluating the effect of bench slope on an American lettuce production (Cultivar Gloriosa). 4 stars: four percent; 4%; 5% and 6%, in a completely randomized design with 6 replicates and 10 plants per plot. Fresh shoot mass and root mass were evaluated. The analysis of Variance and Scott-Knott's test was performed to compare the means. The results showed that the treatments with 4% and 5% presented the highest fresh mass of the aerial part and the others did not differ statistically, for root mass there was no significant difference between the treatments.