Hydrolytic potential of a psychrotrophic Pseudomonas isolated from refrigerated raw milk

Corrêa, Ana Paula Folmer; Daroit, Daniel Joner; Velho, Renata Voltolini; Brandelli, Adriano

doi:10.1590/s1517-83822011000400034

Cited by 13 publications

(8 citation statements)

References 12 publications

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“…Bacteria are regarded as major sources of food spoilage [3], mainly including Shewanella, Clostridium, lactic acid bacteria, Brochothrix thermosphacta, Pseudomonas, Proteus, and Streptococcus [4]. Pseudomonas spp., a kind of Gram-negative aerobic bacteria, are considered to be the dominating spoilage bacteria in neutral pH and high protein content foods, such as milk, meat, fish, tofu, cheese, and vegetables [5,6]. The growth and metabolism of spoilage bacteria cause the production of unpleasant odor, unacceptable discoloration, and adverse changes in appearance and texture during the processing and storage of foods [1].…”

Section: Introductionmentioning

confidence: 99%

Inactivation and Membrane Damage Mechanism of Slightly Acidic Electrolyzed Water on Pseudomonas deceptionensis CM2

et al. 2021

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Pseudomonas is considered as the specific spoilage bacteria in meat and meat products. The purpose of this study was to evaluate the inactivation efficiency and mechanisms of slightly acidic electrolyzed water (SAEW) against Pseudomonas deceptionensis CM2, a strain isolated from spoiling chicken breast. SAEW caused time-dependent inactivation of P. deceptionensis CM2 cells. After exposure to SAEW (pH 5.9, oxidation–reduction potential of 945 mV, and 64 mg/L of available chlorine concentration) for 60 s, the bacterial populations were reduced by 5.14 log reduction from the initial load of 10.2 log10 CFU/mL. Morphological changes in P. deceptionensis CM2 cells were clearly observed through field emission-scanning electron microscopy as a consequence of SAEW treatment. SAEW treatment also resulted in significant increases in the extracellular proteins and nucleic acids, and the fluorescence intensities of propidium iodide and n-phenyl-1-napthylamine in P. deceptionensis CM2 cells, suggesting the disruption of cytoplasmic and outer membrane integrity. These findings show that SAEW is a promising antimicrobial agent.

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Section: Introductionmentioning

confidence: 99%

Inactivation and Membrane Damage Mechanism of Slightly Acidic Electrolyzed Water on Pseudomonas deceptionensis CM2

et al. 2021

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“…Psychrotrophic bacteria producing hydrolytic enzymes such as proteases and lipases are responsible for many quality issues, defects and deterioration of milk (Correa et al . ). These issues then result in the limited shelf life of dairy products from cold storage of large volumes of milk in milk rooms, and its transport to and preprocessing storage in dairies (Cempirkova ).…”

Section: Resultsmentioning

confidence: 97%

“…Indeed, enzymatic spoilage without associated bacterial growth is of special concern in UHT milks (Correa et al . ).…”

Section: Resultsmentioning

confidence: 97%

Efficacy testing of teat dip solutions used as disinfectants for the dairy industry: Antimicrobial properties

Garvey

Curran²,

Savage³

2016

Int J of Dairy Tech

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The production of raw milk containing a limited number of bacterial contaminants, which retains its quality during storage, is the major task of the dairy industry. This can only be achieved with adequate regular cleaning and disinfection of the udder, milking equipment, the dairy parlour and animal housing areas. Studies were conducted to assess the efficacy of a range of dairy disinfectants on bacterial species isolated from cow udders as well as reference microbial strains (ATCC). Testing included the assessment of bacterial growth inhibition, biofilm inhibition or bacterial susceptibility to disinfection treatment. Findings show that Lir Analytical chemical disinfectants proved highly successful at inactivating a range of Gram-positive (Bacillus, Enterococcus, Aeromonas) and Gram-negative (Escherichia coli, Pseudomonas, Micrococcus) organisms, with up to 99.9% inactivation achieved. Additionally, test chemicals provided significant levels (P < 0.05) of biofilm inhibition for a number of test species. Furthermore, it was found that bacterial isolates from cow udders proved more sensitive to the test chemicals than their reference counterparts.

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“…This is also done at farms and in processing plants to reduce the deterioration caused by mesophilic microorganisms. However, it cannot prevent the spoilage of raw milk by psychrotroph microorganisms [25] . Our study obtained similar results for psychrotroph bacteria as were observed for mesophilic aerobic bacteria.…”

Section: Discussionmentioning

confidence: 99%

Laktoperoksidaz Sistem Aktivasyonunun Çiğ Sütün Mikrobiyolojik Kalitesi Üzerine Etkileri

Ay¹,

Bostan²

2016

Kafkas Univ Vet Fak Derg

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The poor microbiological quality of raw cow milk in Turkey is a major concern. It has been speculated that less activation of naturally present lactoperoxidase system in the milk is the reason for its poor microbiological quality. Hence, the objective of this study was to investigate the effects of activation of the lactoperoxidase (LP) system on microbiological quality of the raw milk. The milk samples collected from a dairy farm were analyzed in the laboratory by dividing into two equal parts as activated (experimental) and control group. The experimental group was activated by treatment with equal concentration of sodium thiocyanate and hydrogen peroxide (20:20 mg/kg) whereas the control sample remained unactivated. All samples were stored at 4°C during 12 h. The microbial load in all the samples was quantitatively determined at 0, 3, 6, 9 and 12 h. The quantitative changes in each microbial species in both growth were recorded and statistically analyzed. The initial count of total mesophilic aerobic bacteria, psychrotroph bacteria, Pseudomonas spp., Enterobacteriaceae and yeast number were 7.10, 5.14, 6.42, 5.93 and 4.31 log cfu/mL, respectively, and at the end of 3 h the counts were 0.43, 2.23, 1.09, 0.93 and 0.37 log cfu/mL, respectively, were lower than controls. Significant (P<0.05) differences were observed for microbial count of activated and control samples except in case of lactic acid bacteria. The results of this study indicate that the addition of thiocyanate and hydrogen peroxidase to the milk activated lactoperoxidase enzyme already present in the milk and slowed down the microbiological growth, especially of the reducing proteolytic Pseudomonas spp. On comparison, the results for total mesophilic aerobic bacteria, psychrotroph bacteria, Pseudomonas spp., Enterobacteriaceae and yeast were statistically significant (P<0.05) and no significant change was observed in case of lactic acid bacteria. Keywords: Lactoperoxidase system, Thiocyanate, Milk quality, Microbiology Laktoperoksidaz Sistem Aktivasyonunun Çiğ Sütün Mikrobiyolojik Kalitesi Üzerine Etkileri ÖzetTürkiye'de çiğ inek sütünün mikrobiyolojik kalitesinin düşük olması, bir sorun olarak önemini korumaktadır. Sütte doğal olarak bulunan laktoperoksidaz sistemin yetersiz aktivasyonunun düşük mikrobiyolojik kalitenin nedeni olduğu ileri sürülmektedir. Bu nedenle, bu çalışmanın amacı, çiğ sütün mikrobiyolojik kalitesi üzerine laktoperoksidaz (LP) sisteminin aktivasyonu etkisini araştırmaktır. Bir mandıradan toplanan süt örnekleri aktive edilmiş (deneysel) ve kontrol grubu olarak iki eşit parçaya ayrılmış ve laboratuvarda analiz edilmiştir. Aktive edilmiş grubta, süt örnekleri eşit konsantrasyonda (20:20 mg/kg) sodyum tiyosiyanat ve hidrojen peroksit ile muamele edilmiş, kontrol numunesine ise aktivasyon işlemi yapılmamıştır. Tüm örnekler 4°C'de 12 saat süresince muhafaza edilmiştir. Bütün örneklerde toplam mezofilik aerobik bakteri, psikrotrof bakteri, Pseudomonas spp., Enterobacteriaceae, laktik asit bakteri ve maya yükü, muhafazanın ba...

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Hydrolytic potential of a psychrotrophic Pseudomonas isolated from refrigerated raw milk

Cited by 13 publications

References 12 publications

Inactivation and Membrane Damage Mechanism of Slightly Acidic Electrolyzed Water on Pseudomonas deceptionensis CM2

Inactivation and Membrane Damage Mechanism of Slightly Acidic Electrolyzed Water on Pseudomonas deceptionensis CM2

Efficacy testing of teat dip solutions used as disinfectants for the dairy industry: Antimicrobial properties

Laktoperoksidaz Sistem Aktivasyonunun Çiğ Sütün Mikrobiyolojik Kalitesi Üzerine Etkileri

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