Personne : Gagnon, Mérilie
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Gagnon
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Mérilie
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Université Laval. Département des sciences des aliments
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ncf12004059
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Publication Accès libre Prevalence and abundance of lactic acid bacteria in raw milk associated with forage types in dairy cow feeding(Elsevier Inc., 2020-04-29) Roy, Denis; Groleau, Gisèle.; Gagnon, Mérilie; Chouinard, Yvan; Ouamba, Alexandre J. K.Lactic acid bacteria (LAB) found in milk can be responsible for organoleptic defects in cheese. In order to identify the source of LAB thatcouldpotentiallydevelop during cheesemaking, we evaluated theirprevalence and abundanceinmilk according to thetype of forage usedin dairy cow feeding. Foragesand bulk tank milk were sampled three times on 24farms using either hay alone (control), or grass or legume silagesupplemented or not with corn silage. Both types of silageswere either noninoculated, orinoculated with commercial preparations containing at least a Lactobacillus buchneristrainalong with Lactobacillus casei, Lactobacillus plantarum, Enterococcus faecium,or Pediococcus pentosaceus. Our resultsindicate that LAB viable counts in milksamples (2.56log cfu/mL) did not differaccording to the type of forage used. A total of 1239 LAB were isolated and identified by partial 16S rRNA gene sequencing. Although inoculation increased lactobacilli abundance in grass silage by 35%, we did not observe an effect on the LAB profile of milk. Indeed, there was no significant difference in milk LAB prevalence and abundanceaccording tothe type of forage(P >0.05). Moreover, isolates belonging to the L.buchnerigroup wererarely found in bulk tank milk (3/481isolates). Random amplified polymorphic DNA typing of 406LAB isolates revealed theplausibletransfer of some strains from silage to milk (~6%). Thus, forage is only a minor contributor to LAB contamination of milk.