Identification of the contaminating psychrotrophic bacteria in refrigerated bulked raw milk and the assessment of their deteriorating potential
DOI:
https://doi.org/10.5433/1679-0359.2022v43n2p739Keywords:
Lecithinase, Lipolysis, Proteolysis, Pseudomonas fluorescens, Raw milk, Spoilage microorganisms.Abstract
This work aimed to characterize, identify, and determine the deteriorating potential of the contaminating psychrotrophic bacteria in refrigerated raw milk. Samples were submitted to serial dilutions and plated in specific culture media to form a bacterial culture collection. The isolates were characterized for their morphology and biochemical characteristics. The deteriorating potential of the isolates was determined according to the proteolytic, lipolytic and lecithinase activities at 4.0 ºC, 6.5 ºC, and 25.0 ºC. The results obtained for deterioration potential were assessed by the multivariate statistical method and by the principal components analysis (PCA). A total of 159 isolates were characterized, and of these, 46 strongly proteolytic Gram-negative isolates were selected for identification using the API 20 NE kit. The predominant bacteria were Gram-negative and oxidase and catalase positive, with a predominance of bacteria of the genus Pseudomonas. Using PCA, it was shown that the bacteria with the greatest deterioration potential were lecithinase producers, and that, in the autumn, proteolytic bacteria predominated at 4.0 ºC. Of the 46 isolates identified, more than 80% belonged to the species Pseudomonas fluorescens. Thus, attention should be given to the importance of implementing microbial contamination prevention measures in the bulking process, since, even under refrigeration, psychrotrophic bacteria multiply and produce enzymes that deteriorate lipids and proteins, with consequent quality losses of the milk and its derivatives, yield losses in the production of dairy products, and economic losses.Downloads
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References
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Cousin, M. A., & Bramley, A. J. (1981). The microbiology of raw milk. In R. K. Robinson (Ed.), Dairy microbiology of milk (pp. 119-163). London: Applied Science Publishers.
De Longhi, R., Bruzaroski, S. R., Eleodoro, J. I., Poli-Frederico, R. C., Fagnani, R., Ludovico, A., & Santana, E. H. W. (2020). Presence of aprX gene in Pseudomonas spp. from refrigerated raw milk and their proteolytic ability. Semina: Ciências Agrárias, 41(4), 1421-1426. doi: 10.5433/1679-0359.2020 v41n4p1421
Frank, J. F., Christen, G. L., & Bullerman, L. B. (1992). Tests for groups of microrganisms. In R. T. Marshall, R. T. (Ed.), Standard methods for the examination of dairy products (pp. 271-286). New York: American Public Health Association, APHA.
Gasparini, G. B. F. B., Amorim, R. F., Bruzaroski, S. R., Fagnani, R., Souza, C. H. B., Damião, B. C. M., & Santana, E. H. W. (2020). Psychrotrophs in raw milk: effect on texture, proteolysis index, and sensory evaluation of smoked provolone cheese. Journal Science Food Agricultural, 100, 3291-3296. doi: 10. 1002/jsfa.10329
Glantz, M., Rosenlöw, M., Lindmark-Månsson, H., Buhelt Johansen, L., Hartmann, J., Höjer, A.,... Paulsson, M. (2020). Impact of protease and lipase activities on quality of Swedish raw milk. International Dairy Journal, 107(104724), 1-11. doi: 10.1016/j.idairyj.2020.104724
Haas, M. J. (2001). Lipolytic microorganisms. In F. P. Downes, & K. Ito (Eds.), Compendium of methods for the microbiological examination of foods (pp. 175-180). Washington, D.C.: American Public Health Association, APHA.
Instituto Brasileiro de Geografia e Estatística (2017). Censo Agropecuário 2006/2017. Recuperado de https://censos.ibge.gov.br/2012-agencia-de-noticias/noticias/26457-produtividade-de-leite-cresce-62-em-11-anos-producao-chega-a-30-bilhoes-de-litros.html.
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Meng, L., Liu, H., Dong, L., Zheng, N., Xing, M., Zhang, Y.,… Wang, J. (2018). Identification and proteolytic activity quantification of Pseudomonas spp. isolated from different raw milks at storage temperatures. Journal of Dairy Science, 101(4), 2897-2905. doi: 10.3168/jds.2017-13617
Neubeck, M., Baur, C., Krewinkel, M., Stoeckel, M., Kranz, B., Stressler, T.,… Wenning, M. (2015). Biodiversity of refrigerated raw milk microbiota and their enzymatic spoilage potential. International Journal of Food Microbiology, 211, 57-65. doi: 10.1016/j.ijfoodmicro.2015.07.001
Pinto, C. L. O., Souza, L. V., Meloni, V. A. S., Batista, C. S., Silva, R., Martins, E. M. F.,... Martins, M. L. (2017). Microbiological quality of Brazilian UHT milk: identification and spoilage potential of spore-forming bacteria. International Journal of Dairy Technology, 70(1), 1-7. doi: 10.1111/1471-0307.12339
Sperber, W. A., Moorman, M. A, & Freier, T. A. (2001). Cultural methods for the enrichment and isolation of microorganisms. In F. P. Downes, & K. Ito (Eds.), Compendium of methods for the microbiological examination of foods (pp. 37-44). Washington, D.C.: American Public Health Association, APHA.
Xin, L., Meng, Z., Zhang, L., Cui, Y., Han, X., & Yi, H. (2017). The diversity and proteolytic properties of psychrotrophic bacteria in raw cows’ milk from North China. International Dairy Journal, 66, 34-41. doi: 10.1016/j.idairyj.2016.10.014
Yang, X., Guo, X., Liu, W., Tian, Y., Gao, P., Ren, Y., & Man, C. (2020). The complex community structures and seasonal variations of psychrotrophic bacteria in raw milk in Heilongjiang Province, China. Food Science and Technology, 134(110218), 1-12. doi: 10.1016/j.lwt.2020.110218
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Published
2022-02-25
How to Cite
Condé, P. R., Pinto, C. L. de O., Gandra, S. O., Campos, R. C. A. B., Silva, R. R. da, Costa, J. F. da, & Martins, M. L. (2022). Identification of the contaminating psychrotrophic bacteria in refrigerated bulked raw milk and the assessment of their deteriorating potential. Semina: Ciências Agrárias, 43(2), 739–750. https://doi.org/10.5433/1679-0359.2022v43n2p739
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