Presence and persistence of Pseudomonas sp. during Caspian Sea-style spontaneous milk fermentation highlights the importance of safety and regulatory concerns for traditional and ethnic foods

Abstract

The aim of this study was to evaluate the performance of Caspian Sea-style spontaneous milk fermentation to improve the quality of pasteurized milk containing high levels of Pseudomonas contamination, with a focus on microbiological safety and stability of the final product. Bacterial diversity of pasteurized milk, fermentation process, and after 60 days of storage was analyzed by Illumina-based sequencing, and presence of viable taxa was confirmed by culturing on selective media. Low quality pasteurized milk harbored mainly Gram-negative bacteria, markedly dominated by Pseudomonas. Following fermentation, lactic acid bacteria rapidly became dominant with maximum population of 10.15 log CFU/mL at 18 h, represented mainly by Lactococcus. However, sequences related to Pseudomonas, and to a lesser extent for enterobacteria, remained constant throughout the fermentation process. The cultured-dependent approach confirmed the presence of viable Pseudomonas, with a final population of 5.60 log CFU/mL. Biochemical transformations were further analyzed, indicating lactic acid as the main end-metabolite produced (maximum concentration of 5.93 g/L at 24 h). In addition, the increase of 2-nonanone can be correlated as a volatile biomarker of P. aeruginosa and related species. Altogether, the results demonstrated that natural milk fermentation may often not inhibit the development of pathogens and food spoilage microorganisms.

Deciphering microbial community dynamics along the fermentation course of soy sauce under different temperatures using metagenomic analysis

“…Furthermore, Staphylococcus and Klebsiella are thought to have derived from the hands of workers during production [ 21 ]. Pseudomonas , some members of which are able to survive or thrive in various environments [ 22 ], was likely incorporated into the mash fermentation environment from the surrounding environment.…”

Metagenomic/Metaproteomic Investigation of the Microbiota in Dongbei Suaicai, a Traditional Fermented Chinese Cabbage

“…Pseudomonas is a common genus in food, which can be isolated from plant surfaces, soil, water, and raw materials and may be frequently introduced into the processing environment through many routes [39]. Pseudomonas form biofilms at low (4 and 10 • C) temperatures, which is a survival mechanism that can allow bacteria to withstand the external stresses, but Pseudomonas growth is limited in acidic and high-salt environments [40].…”

Pseudomonas Fluorescens in Sheep Milk Greek Yoghurt From Vlasina – A Biochemical Characterization

“…Pored razlaganja kazeina psihrotrofne lipolitički sojevi Pseudomonas u mlečnoj masti stvaraju buternu i kapronsku kiselinu koje imaju jak neprijatan miris što mlečnim proizvodima daju užegli i gorak ukus (Martins et al, 2015). Dokazano je od gram-negativnih u pasterizovanom mleku dominiraju vrste roda Pseudomonas (Maske et al, 2020). Zbog navedenih osobina, pored detekcije patogenih bakterija, u mlečnim proizvodima neophodno je istraživanje i prisustva Pseudomonas vrsta.…”