<?xml version="1.0" encoding="ISO-8859-1"?><article xmlns:mml="http://www.w3.org/1998/Math/MathML" xmlns:xlink="http://www.w3.org/1999/xlink" xmlns:xsi="http://www.w3.org/2001/XMLSchema-instance">
<front>
<journal-meta>
<journal-id>2007-1124</journal-id>
<journal-title><![CDATA[Revista mexicana de ciencias pecuarias]]></journal-title>
<abbrev-journal-title><![CDATA[Rev. mex. de cienc. pecuarias]]></abbrev-journal-title>
<issn>2007-1124</issn>
<publisher>
<publisher-name><![CDATA[Instituto Nacional de Investigaciones Forestales, Agrícolas y Pecuarias]]></publisher-name>
</publisher>
</journal-meta>
<article-meta>
<article-id>S2007-11242020000200539</article-id>
<article-id pub-id-type="doi">10.22319/rmcp.v11i2.4912</article-id>
<title-group>
<article-title xml:lang="en"><![CDATA[Growth, viability, and post-acidification of Lactobacillus plantarum in bovine transition milk]]></article-title>
<article-title xml:lang="es"><![CDATA[Crecimiento, viabilidad y post-acidificación de Lactobacillus plantarum en la leche de transición bovina]]></article-title>
</title-group>
<contrib-group>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Fonseca]]></surname>
<given-names><![CDATA[Hugo Calixto]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Duarte]]></surname>
<given-names><![CDATA[Eduardo Robson]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Souza]]></surname>
<given-names><![CDATA[Lívia Caroliny Almeida Santos]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Mariano]]></surname>
<given-names><![CDATA[Emanuelly Gomes Alves]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Pires]]></surname>
<given-names><![CDATA[Ana Clarissa dos Santos]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Lima]]></surname>
<given-names><![CDATA[Tatiana Santos]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Pinto]]></surname>
<given-names><![CDATA[Maximiliano Soares]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
</contrib-group>
<aff id="Af1">
<institution><![CDATA[,Universidade Federal de Minas Gerais Instituto de Ciências Agrárias ]]></institution>
<addr-line><![CDATA[Montes Claros MG]]></addr-line>
<country>Brazil</country>
</aff>
<aff id="Af2">
<institution><![CDATA[,Universidade Federal de Viçosa  Departamento de Tecnologia de Alimentos]]></institution>
<addr-line><![CDATA[ MG]]></addr-line>
<country>Brazil</country>
</aff>
<pub-date pub-type="pub">
<day>00</day>
<month>06</month>
<year>2020</year>
</pub-date>
<pub-date pub-type="epub">
<day>00</day>
<month>06</month>
<year>2020</year>
</pub-date>
<volume>11</volume>
<numero>2</numero>
<fpage>539</fpage>
<lpage>552</lpage>
<copyright-statement/>
<copyright-year/>
<self-uri xlink:href="http://www.scielo.org.mx/scielo.php?script=sci_arttext&amp;pid=S2007-11242020000200539&amp;lng=en&amp;nrm=iso"></self-uri><self-uri xlink:href="http://www.scielo.org.mx/scielo.php?script=sci_abstract&amp;pid=S2007-11242020000200539&amp;lng=en&amp;nrm=iso"></self-uri><self-uri xlink:href="http://www.scielo.org.mx/scielo.php?script=sci_pdf&amp;pid=S2007-11242020000200539&amp;lng=en&amp;nrm=iso"></self-uri><abstract abstract-type="short" xml:lang="en"><p><![CDATA[Abstract In this study, four milk substrates were analyzed to evaluate bovine Lactobacillus plantarum strain viability after 24 and 48 h of fermentation. In addition, cell viability, and post-acidification in transition milk fermented by these bacteria were assessed over a 60-d storage period at 4 and 25 °C. Significant reduction (30.9 %) of cell viability after 48 h of fermentation was observed for the formulation with whole milk. However, in fermented transition milk stored at 4 °C, cell viability and acidity were maintained at acceptable levels throughout the 60-d storage period. The viability of L. plantarum in fermented transition milk stored at 25 °C remained acceptable up to 50 d and minimum pH values were analyzed after 38 d of storage and maximum acidity levels after 56 d. Considering these results, transition milk may be preserved by L. plantarum fermentation as a substitute for milk in the artificial feed for calves as functional food.]]></p></abstract>
<abstract abstract-type="short" xml:lang="es"><p><![CDATA[Resumen En este estudio se analizaron cuatro sustratos de la leche para evaluar la viabilidad de la cepa de Lactobacillus plantarum de origen bovino después de 24 y 48 horas de fermentación. Además, se evaluó la viabilidad celular y la post-acidificación en la leche de transición fermentada por estas bacterias durante un periodo de almacenamiento de 60 días a 4 y 25 °C. Se observó una reducción significativa (de 30.9 %) de la viabilidad celular después de 48 horas de fermentación para la formulación con leche entera. Sin embargo, en la leche de transición fermentada almacenada a 4 °C, la viabilidad celular y la acidez se mantuvieron en niveles aceptables a lo largo del periodo de 60 días. La viabilidad de L. plantarum en la leche de transición fermentada permaneció aceptable hasta los 50 días, y se analizaron los valores de pH mínimo después de 38 días de almacenamiento y los niveles máximos de acidez después de 56 días. Tomando en cuenta estos resultados, la leche de transición puede ser conservada mediante la fermentación con L. plantarum como un sustituto de la leche en la alimentación artificial para terneros como alimento funcional.]]></p></abstract>
<kwd-group>
<kwd lng="en"><![CDATA[Animal health]]></kwd>
<kwd lng="en"><![CDATA[Calves&#8217; feeding]]></kwd>
<kwd lng="en"><![CDATA[Fermentation]]></kwd>
<kwd lng="en"><![CDATA[Food preservation]]></kwd>
<kwd lng="en"><![CDATA[Probiotic]]></kwd>
<kwd lng="es"><![CDATA[Salud animal]]></kwd>
<kwd lng="es"><![CDATA[Alimentación de los terneros]]></kwd>
<kwd lng="es"><![CDATA[Fermentación]]></kwd>
<kwd lng="es"><![CDATA[Conservación de alimentos]]></kwd>
<kwd lng="es"><![CDATA[Probióticos]]></kwd>
</kwd-group>
</article-meta>
</front><back>
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