Influence of lactic acid fermentation on the microbiological, biogenic amines and volatile compounds of bovine colostrum

In this study we hypothesized that the relations between bovine colostrum (BC) microbiota, biogenic amine (BA) as well volatile compound (VC) profiles can lead to new deeper insights concerning BC changes during biological preservation. To implement such an aim, samples were collected from 5 farms located in Lithuania and fermented with Lactiplantibacillus plantarum Lacticaseibacillus paracasei strains. Non-fermented subjected microbiological [lactic acid bacteria (LAB), Escherichia coli, total (TBC), Enterobacteriaceae (TEC) mold/yeast (M/Y) viable counts] physicochemical (pH, color coordinates, BA content VC profile) parameters evaluation, relationship tested also further analyzed. comparison pH dry-matter (DM) of non-fermented samples, significant differences not found, was, on average, 6.30, DM, 27.5%. The decreased, until 4.40 Lp. group, and, 4.37 Lc. group. Comparing characteristics among groups, lightness (L*) yellowness (b*) detected, however, origin (i.e. agricultural company), LAB strain used for fermentation interaction these factors statistically redness (a*) coordinate. microbial contamination all groups was similar. However, different strains showed effects toward reduction, specifically more effective than strain. Predominant putrescine cadaverine. main decane, 2-ethyl-1-hexanol, dodecane, 1,3-di-tert-butylbenzene, 3,6-dimethyldecane tetradecane. Moreover, worrying trends respect frozen storage, because most dominant contaminants packaging material. Additionally, correlations separate obtained. Finally, experimental results VCs be important marker chemical BC. Also, it should pointed out despite is usually described a safe natural process many advantages, control end product necessary.