Hostname: page-component-76fb5796d-vfjqv Total loading time: 0 Render date: 2024-04-25T15:17:08.526Z Has data issue: false hasContentIssue false
  • English
  • Français

Lipoproteolytic capacity and potential of Pseudomonas spp. isolated from cold raw milk

Published online by Cambridge University Press:  22 November 2019

Bruna de Moura Aguiar ,
Rosana de Longhi ,
Regina Celia Poli-Frederico ,
Rafael Fagnani  and
Elsa H W de Santana
Bruna de Moura Aguiar
Affiliation:
Mestrado em Ciência e Tecnologia de Leite e Derivados
Rosana de Longhi
Affiliation:
Mestrado em Ciência e Tecnologia de Leite e Derivados
Regina Celia Poli-Frederico
Affiliation:
Mestrado e Doutorado em Ciência da Reabilitação, Universidade Pitágoras Unopar – UNOPAR, Londrina, Brazil
Rafael Fagnani
Affiliation:
Mestrado em Ciência e Tecnologia de Leite e Derivados
Elsa H W de Santana*
Affiliation:
Mestrado em Ciência e Tecnologia de Leite e Derivados
*
Author for correspondence: Elsa HW de Santana, Email: elsahws@hotmail.com
Get access Rights & Permissions [Opens in a new window]

Abstract

The objective of the work described in this research communication was to determine the lipoproteolytic capacity and potential of Pseudomonas spp. from the microbiota of refrigerated raw milk. The influence of temperature and bacterial population on these activities was also evaluated. Pseudomonas spp. (PS) counts (30 °C/48 h) were confirmed by PCR. Proteolytic (10% milk agar) and lipolytic capacities (PLC) (tributyrin agar) were evaluated (21 °C/72 h). Proteolytic (PP) and lipolytic potential (LP) were assessed by measuring the diameter of the halos and were categorized as low or high. A total of 91.3% PS possessed PLC. The PP of 64.16% isolates was high and was frequently observed in PS from milk samples with higher counts and lower temperatures. The LP of 70.52% isolates was low, and higher LP was associated with low microbiological counts and temperatures. Genetic studies evaluating Pseudomonas spp. strains in the milking environment and investigating the origin of these isolates could be useful to improve the quality and shelf life of dairy products.

Keywords

Halospsychrotrophicquality
Type
Research Article
Information
Journal of Dairy Research , Volume 86 , Issue 4 , November 2019 , pp. 467 - 469
Copyright
Copyright © Hannah Dairy Research Foundation 2019

Access options

Get access to the full version of this content by using one of the access options below. (Log in options will check for institutional or personal access. Content may require purchase if you do not have access.)

References

Al–Rodhan, AM and Nasear, HA (2016) PCR-Based detection of Pseudomonas fluorescens in cows and buffalos raw milk. Brazilian Journal of Veterinary Research 15, 194–208.Google Scholar
Chen, L, Daniel, RM and Coolbear, T (2003) Detection and impact of protease and lipase activities in milk and milk powders. International Dairy Journal 13, 255–275.CrossRefGoogle Scholar
Decimo, M, Morandi, S, Silvetti, T and Brasca, M (2014) Characterization of Gram negative psychrotrophic bacteria isolated from Italian bulk tank milk. Journal of Food Science 79, 2081–2090.CrossRefGoogle ScholarPubMed
Deeth, HC and Fitz-Gerald, CH (2005) Lipolytic enzymes and hydrolytic rancidity. In Fox, PF and MCsweeney, PLH (eds), Advanced Dairy Chemistry: Lipids, 3th Edn.New York: Springer, pp. 481–556.Google Scholar
Ercolini, D, Russo, F, Ferrocino, I and Villani, F (2009) Molecular identification of mesophilic and psychrotrophic bacteria from raw cow's milk. Food Microbiology 26, 228–231.CrossRefGoogle ScholarPubMed
Frank, JF, Christen, GL and Bullerman, LB (1992) Tests for groups of microorganisms. In Marshall, RT (ed.), Standard Methods for the Examination of Dairy Products, 6th Edn.Washington, USA: American Public Health Association, pp. 275–276.Google Scholar
Meng, L, Zhang, Y, Liu, H, Zhao, S, Wang, J and Zheng, N (2017) Characterization of Pseudomonas spp. and associated proteolytic properties in raw milk stored at low temperatures. Frontiers Microbiology 8, 1–7.CrossRefGoogle ScholarPubMed
Oliveira, GB, Favarin, L, Luchese, RH and McIntosh, D (2015) Psychrotrophic bacteria in milk: how much do we really know? Brazilian Journal of Microbiology 46, 313–321.CrossRefGoogle ScholarPubMed
Oliveria, JS and Parmelle, CE (1976) Rapid enumeration of psychrotrophic bacteria in raw and pasteurized milk. Journal Milk of Food and Technology 39, 269–272.CrossRefGoogle Scholar
Samaržija, D, Zamberlin, Š and Pogačić, T (2012) Psychrotrophic bacteria and milk and dairy products quality. Mljekarstvo 62, 77–95.Google Scholar
Spilker, T, Coenye, T, Vandamme, P and LiPuma, JJ (2004) PCR-based assay for differentiation of Pseudomonas aeruginosa from other Pseudomonas species recovered from cystic fibrosis patients. Journal of Clinical Microbiology 42, 2074–2079.CrossRefGoogle ScholarPubMed
Xin, L, Meng, Z, Zhang, L, Cui, Y, Han, XE and Yi, H (2017) The diversity and proteolytic properties of psychrotrophic bacteria in raw cows’ milk from North China. International Dairy Journal 66, 34–41.CrossRefGoogle Scholar
Woods, RG, Burger, M, Beven, CA and Behringer, IR (2001) The aprX–lipA operon of Pseudomonas fluorescens B52: a molecular analysis of metalloprotease and lipase production. Microbiology (Reading, England) 147, 345–354.CrossRefGoogle ScholarPubMed
Supplementary material: PDF

Moura Aguiar et al. supplementary material

Moura Aguiar et al. supplementary material

Download Moura Aguiar et al. supplementary material(PDF)
PDF 290.9 KB