Search

The primary source of thermoduric bacteria for contamination of milk and dairy products is raw milk. Contamination sources of raw milk are the surface of udder, milking-, cooling- and storage equipments. Inadequate cleaning and storage of milking equipment may cause formation of biofilm on the surfaces which are in contact with milk. Thermoduric bacteria are divided on the basis of their physiological characteristics from thermophilic, mesophilic and psychrophilic bacteria. Thermoduric bacteria in biofilm have favourable conditions for reproduction. Bacteria in biofilm are much more resistant to temperatures and chemicals used on cleaning of equipment. Characteristics of bacteria cells, the cell-surface properties and the properties of fluid suspending bacteria influenced binding of bacteria in biofilm formed on the surface of the equipment. Outgrowth of thermoduric bacteria and contamination of processed milk take place from biofilm formed on the surfaces of regeneration and cooling sections of pasteurizes and from biofilms formed on the surfaces of separators and buffer tanks, which were in contact with milk. Thermoduric bacteria in raw milk undergo the necessary heat treatment and after it, reproducing in biofilms which formed on the surfaces of equipment, they can turn now to the product. Thermoduric bacteria have often negative impact quality of dairy products.

The purpose of this research was to evaluate the effect of a specific fermented whey product on lower urinary tract symptoms, main prostate related indices and oxidative stress/inflammatory markers in urine and seminal plasma in men with moderate dysuric symptoms. An additional purpose was to clarify associations between different parameters with special emphasis on pain.This was a prospective randomized double-blind 4-weeks study on men with moderate lower urinary tract symptoms who underwent the evaluation for quality of life at the baseline and at the end of the study. The symptoms were characterized by International Prostate Symptom Score (I-PSS) and National Institutes of Health Chronic Prostatitis Symptom Index (NIH-PSI), the maximum urinary flow and the main prostate-related indices. In order to obtain more comprehensive information about the effects of fermented whey product on systemic oxidative stress marker 8-EPI and seminal plasma inflammatory markers (interleukin-6 and interleukin-8) were also measured.After 4 weeks consumption of fermented whey product there was a statistically significant decrease of prostate-specific antigen level in serum and systemic stress marker 8-EPI in urine compared to control group. Maximum urinary flow and NIH-PSI all studied scores and sub-scores had also significant improvement. In addition, seminal plasma interleukin-8 level substantially decreased.The consumption of special fermented whey product improved urinary function, reduced lower urinary tract symptoms, systemic oxidative stress marker and seminal plasma inflammatory status. Thus it contributed to an improvement of the quality of life in men with moderate lower urinary tract symptoms.