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3 results on '"Malga"'

1. Shift in the cow milk microbiota during alpine pasture as analyzed by culture dependent and high-throughput sequencing techniques.

Author

Carafa I, Navarro IC, Bittante G, Tagliapietra F, Gallo L, Tuohy K, and Franciosi E

Subjects
Animals, Bacteria classification, Bacteria genetics, Bacteria isolation & purification, Biodiversity, Cattle, Colony Count, Microbial, DNA, Bacterial genetics, Farms, Female, Food Microbiology, RNA, Ribosomal, 16S genetics, Seasons, Microbiota genetics, Milk microbiology
Abstract

In the present study, two groups of cows from a permanent lowland farm (PF) were divided during summer and reared in the PF or in a temporary alpine farm (ALP), respectively. Microbiological analyses were performed with the objective to investigate the microbial evolution of milk before, during, and after summer transhumance comparing, in particular, the two groups of cows to determine whether the alpine pasture could directly influence the milk microbiota. A significant increase of all microbial groups was registered in milk samples collected in the ALP. Interestingly, many strains belonging to species with well reported technological and probiotic activities were isolated from Alpine milk (20% Lactococcus lactis subsp. lactis/cremoris, 18% Lactobacillus paracasei, 14% Bifidobacterium crudilactis and 18% Propionibacterium sp.), whereas only 16% of strains isolated from the permanent farm milk belonged to the species Lactococcus lactis subsp. lactis/cremoris, 6% to Lactobacillus paracasei, 2% to Bifidobacterium crudilactis and 5% to Propionibacterium sp. The MiSeq Illumina data showed that Alpine milk presented a significant reduction of Pseudomonas and an increase of Lactococcus, Bifidobacterium and Lactobacillus genera. These data confirmed the practice of Alpine pasture as one of the main drivers affecting the milk microbiota. All the microbial changes disappeared when cows were delivered back from Alpine pasture to the indoor farm., Competing Interests: Declaration of competing interest None., (Copyright © 2020 Elsevier Ltd. All rights reserved.)

Published
2020
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2. Shift in the cow milk microbiota during alpine pasture as analyzed by culture dependent and high-throughput sequencing techniques

Author

I. Carafa, Irma Castro Navarro, Franco Tagliapietra, Giovanni Bittante, Luigi Gallo, Elena Franciosi, and Kieran Tuohy

Subjects
DNA, Bacterial, Farms, Lactobacillus paracasei, Propionibacterium, Lactococcus, Colony Count, Microbial, Microbiology, law.invention, 03 medical and health sciences, Probiotic, fluids and secretions, Animal science, law, Microbial composition, Lactobacillus, RNA, Ribosomal, 16S, Alpine pasture, Animals, 030304 developmental biology, Bifidobacterium, 0303 health sciences, biology, Bacteria, 030306 microbiology, Microbiota, Lactococcus lactis, food and beverages, Raw milk, Malga, MiSeq illumina, Biodiversity, biology.organism_classification, Settore AGR/15 - SCIENZE E TECNOLOGIE ALIMENTARI, Milk, Food Microbiology, Cattle, Female, Seasons, Food Science
Abstract

In the present study, two groups of cows from a permanent lowland farm (PF) were divided during summer and reared in the PF or in a temporary alpine farm (ALP), respectively. Microbiological analyses were performed with the objective to investigate the microbial evolution of milk before, during, and after summer transhumance comparing, in particular, the two groups of cows to determine whether the alpine pasture could directly influence the milk microbiota. A significant increase of all microbial groups was registered in milk samples collected in the ALP. Interestingly, many strains belonging to species with well reported technological and probiotic activities were isolated from Alpine milk (20% Lactococcus lactis subsp. lactis/cremoris, 18% Lactobacillus paracasei, 14% Bifidobacterium crudilactis and 18% Propionibacterium sp.), whereas only 16% of strains isolated from the permanent farm milk belonged to the species Lactococcus lactis subsp. lactis/cremoris, 6% to Lactobacillus paracasei, 2% to Bifidobacterium crudilactis and 5% to Propionibacterium sp. The MiSeq Illumina data showed that Alpine milk presented a significant reduction of Pseudomonas and an increase of Lactococcus, Bifidobacterium and Lactobacillus genera. These data confirmed the practice of Alpine pasture as one of the main drivers affecting the milk microbiota. All the microbial changes disappeared when cows were delivered back from Alpine pasture to the indoor farm.

Published
2019

3. La civiltà del latte. Fonti, simboli e prodotti dal Tardoantico al Novecento

Author

Archetti, Gabriele and Baronio, Angelo

Subjects
Formaggio, Alimentazione, Settore M-STO/04 - STORIA CONTEMPORANEA, Robiola, grana (cheese), Settore SECS-P/12 - STORIA ECONOMICA, caciocavallo (cheese), mozzarella (cheese), malga, Allevamento, Marzolino, Pantaleone da Confienza, ricotta (cheese), milk, Madonna del latte, Pecorino, Caseificazione, Caciocavallo, animal breeding, Settore L-ART/02 - STORIA DELL'ARTE MODERNA, Emmenthal, Medioevo, Quartirolo, food consumption, Consumi, Caciotta, coagulation of milk, Settore M-STO/01 - STORIA MEDIEVALE, Settore L-ART/01 - STORIA DELL'ARTE MEDIEVALE, Grana, Latte, Quartirolo (cheese), cow’s milk, cheese, marketing of milk and dairy products, Mozzarella, mazolino (cheese), Settore M-STO/07 - STORIA DEL CRISTIANESIMO E DELLE CHIESE, caciotta (cheese), Settore M-STO/02 - STORIA MODERNA, Emmenthal (cheese), Commercio lattiero caseario, Vaccino, pecorino (cheese), parmigiano (cheese), Ricotta, stracchino (cheese), middle Ages, robiola (cheese), Stracchino, diet, Parmigiano
Published
2011

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