{"status":"ok","message-type":"work","message-version":"1.0.0","message":{"indexed":{"date-parts":[[2026,9,22]],"date-time":"2026-09-22T13:55:40Z","timestamp":1790085340465,"version":"4.0.1"},"reference-count":38,"publisher":"Wiley","issue":"7","license":[{"start":{"date-parts":[[2025,1,21]],"date-time":"2025-01-21T00:00:00Z","timestamp":1737417600000},"content-version":"vor","delay-in-days":0,"URL":"http:\/\/onlinelibrary.wiley.com\/termsAndConditions#vor"}],"funder":[{"DOI":"10.13039\/501100005046","name":"Natural Science Foundation of Heilongjiang Province","doi-asserted-by":"publisher","award":["LH2021C075"],"award-info":[{"award-number":["LH2021C075"]}],"id":[{"id":"10.13039\/501100005046","id-type":"DOI","asserted-by":"publisher"}]}],"content-domain":{"domain":["scijournals.onlinelibrary.wiley.com"],"crossmark-restriction":true},"short-container-title":["J Sci Food Agric"],"published-print":{"date-parts":[[2025,5]]},"abstract":"<jats:title>Abstract<\/jats:title><jats:sec><jats:title>Background<\/jats:title><jats:p>Jersey milk, known for its high protein content, is an excellent base for yogurt production. Given that Jersey milk is derived from Jersey cows, this study was to isolate probiotics from Jersey cow feces and investigate their potential as alternative starter cultures for fermenting Jersey milk. Our goal was to develop new starter cultures specifically suited for Jersey yogurt production, while also contributing to the diversity of fermentation agents available for dairy products. This study aimed to evaluate the probiotic functions of <jats:italic>Ligilactobacillus salivarius<\/jats:italic> isolated from the feces of newborn Jersey calves after colostrum consumption and to investigate its impact as a starter culture on the quality of Jersey yogurt.<\/jats:p><\/jats:sec><jats:sec><jats:title>Results<\/jats:title><jats:p>A lactic acid bacterial strain was screened through acid and bile salt tolerance tests and simulated gastrointestinal experiments. The strain survived up to 42.8% after 3\u2009h of cultivation at pH\u20092, and its viable count after 3\u2009h of cultivation in a medium containing 0.3% bile salt was 3 log(CFU\u2009mL<jats:sup>\u22121<\/jats:sup>). Additionally, the survival rates after 3\u2009h of treatment with gastric and intestinal juices were 90.67\u2009\u00b1\u20090.41% and 84.97\u2009\u00b1\u20091.40%, respectively, indicating good acid and bile salt tolerance. Identification using 16S rDNA showed that the strain was <jats:italic>L. salivarius<\/jats:italic> JCF5. This strain improved the texture properties such as viscosity, elasticity and cohesiveness of yogurt when used in combination with commercial starter cultures.<\/jats:p><\/jats:sec><jats:sec><jats:title>Conclusion<\/jats:title><jats:p><jats:italic>Ligilactobacillus salivarius<\/jats:italic> JCF5 is a promising probiotic strain for enhancing the quality of Jersey yogurt. \u00a9 2025 Society of Chemical Industry.<\/jats:p><\/jats:sec>","DOI":"10.1002\/jsfa.14140","type":"journal-article","created":{"date-parts":[[2025,1,22]],"date-time":"2025-01-22T02:39:31Z","timestamp":1737513571000},"page":"3857-3867","update-policy":"https:\/\/doi.org\/10.1002\/crossmark_policy","source":"Crossref","is-referenced-by-count":4,"title":["Evaluation of the <i>in vitro<\/i> probiotic properties of <i>Ligilactobacillus salivarius<\/i><scp>JCF5<\/scp> and its impact on Jersey yogurt quality"],"prefix":"10.1002","volume":"105","author":[{"given":"Yi","family":"Lv","sequence":"first","affiliation":[{"name":"Engineering Research Center of Agricultural Microbiology Technology, Ministry of Education and Heilongjiang Provincial Key Laboratory of Plant Genetic Engineering and Biological Fermentation Engineering for Cold Region and Key Laboratory of Microbiology, College of Heilongjiang Province and School of Life Sciences Heilongjiang University  Harbin China"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Chunyue","family":"Xu","sequence":"additional","affiliation":[{"name":"Engineering Research Center of Agricultural Microbiology Technology, Ministry of Education and Heilongjiang Provincial Key Laboratory of Plant Genetic Engineering and Biological Fermentation Engineering for Cold Region and Key Laboratory of Microbiology, College of Heilongjiang Province and School of Life Sciences Heilongjiang University  Harbin China"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0000-0001-7282-4330","authenticated-orcid":false,"given":"Qingshen","family":"Sun","sequence":"additional","affiliation":[{"name":"Engineering Research Center of Agricultural Microbiology Technology, Ministry of Education and Heilongjiang Provincial Key Laboratory of Plant Genetic Engineering and Biological Fermentation Engineering for Cold Region and Key Laboratory of Microbiology, College of Heilongjiang Province and School of Life Sciences Heilongjiang University  Harbin China"}],"role":[{"vocabulary":"crossref","role":"author"}]}],"member":"311","published-online":{"date-parts":[[2025,1,21]]},"reference":[{"key":"e_1_2_10_2_1","first-page":"22","article-title":"ICMR\u2010DBT guidelines for evaluation of probiotics in food","volume":"134","author":"Indian Council of Medical Research task force; 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