Development of a PCR method for detecting proteolytic psychrotrophic bacteria in raw milk

Machado, Solimar Gonçalves; Bazzolli, Denise Mara Soares; Vanetti, Maria Cristina Dantas

doi:10.1016/j.idairyj.2012.09.007

Cited by 32 publications

(32 citation statements)

References 26 publications

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“…Proteolytic bacteria cause undesirable taste and odors by breaking proteins in milk and dairy products. This microorganisms that are undesirable in milk and dairy products cause notable quality loss at long term storage processes (Samaržija et al 2012;Machado et al 2013).…”

Section: Proteolyticmentioning

confidence: 99%

A Research on Microbiological Properties of Torba Yoghurts Sold in İzmir Province

Yerlıkaya¹,

Akpınar²,

Kiliç³

2015

Ege Üniversitesi Ziraat Fakültesi Dergisi

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Section: Proteolyticmentioning

confidence: 99%

A Research on Microbiological Properties of Torba Yoghurts Sold in İzmir Province

Yerlıkaya¹,

Akpınar²,

Kiliç³

2015

Ege Üniversitesi Ziraat Fakültesi Dergisi

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“…Genetic methods, especially PCR, have been considered as the “gold standard” method for bacterial identification (Vithanage, ). Recently, many researchers have also tried to develop a screening test for detecting the aprX gene (Bach, Hartmann, Schloter, & Munch, ; Machado, Bazzolli, & Vanetti, ; Marchand et al., ; Martins et al., ). The principle of this method is determining the presence of the aprX gene in bacterial cells as an indirect indicator of the spoilage potential using specific primers.…”

Section: Detection Of Aprxmentioning

confidence: 99%

The Extracellular Protease AprX from Pseudomonas and its Spoilage Potential for UHT Milk: A Review

Zhang

Bijl

Svensson

et al. 2019

Comp Rev Food Sci Food Safe

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The negative effects of proteases produced by psychrotrophic bacteria on dairy products, especially ultra‐high‐temperature (UHT) milk, are drawing increasing attention worldwide. These proteases are especially problematic, because it is difficult to control psychrotrophic bacteria during cold storage and to inactivate their heat‐resistant proteases during dairy processing. The predominant psychrotrophic species with spoilage potential in raw milk, Pseudomonas, can produce a thermostable extracellular protease, AprX. A comprehensive understanding of AprX on the aspects of its biological properties, regulation, proteolytic potential, and its impact on UHT milk can contribute to finding effective approaches to minimize, detect, and inactivate AprX. AprX also deserves attention as a representative of all extracellular metalloproteases produced by psychrotrophic bacteria in milk. The progress of current research on AprX is summarized in this review, including a view on the gap in current understanding of this enzyme. Reducing the production and activity of AprX has considerable potential for alleviating the problems that arise from the instability of UHT milk during shelf‐life.

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“…Considerando que a legislação brasileira vigente (BRASIL, 2011) exige que o leite cru seja armazenado sob refrigeração até o processamento, Machado et al (2013) constataram que os microrganismos proteolíticos de amostras de leite cru com contagens de psicrotróficos entre 10 3 e 10 4 UFC/mL atingem o final da fase logarítmica após 48 horas. Esses auto res ainda observaram a produção de protease e a deterioração do leite devido à hidrólise da κ-caseína após o tempo de armazenamento de 48 horas.…”

Section: Caracterização Da Produção De Proteases Lipases E Lecitinasesunclassified

Identificação De Bactérias Psicrotróficas Proteolíticas Isoladas De Leite Cru Refrigerado E Caracterização Do Seu Potencial Deteriorador

et al. 2015

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RESUMOOs objetivos deste estudo foram identificar bactérias psicrotróficas proteolíticas isoladas de leite cru refrigerado, avaliar o seu poder deteriorador e a sua capacidade de adesão em superfícies de aço inoxidável sob temperaturas de refrigeração. Dentre as bactérias gram-positivas, 23,81% e 33,33% dos isolados pertenciam aos gêneros Bacillus e Paenibacillus respectivamente. No grupo de bactérias gram-negativas fermentadoras de glicose foram identificados os gêneros Cedecea, Enterobacter, Hafnia, Klebsiella, Pantoea, Providencia, Rhanella e Serratia e dentre as bactérias gram-negativas não-fermentadoras, os gêneros Acinetobacter, Aeromonas, Burkholderia, Chryseobacteriun (Flavobacterium), Chryseomonas, Moraxella e Pseudomonas. O gênero Pseudomonas foi predominante entre as bactérias identificadas e representou 33,98% do total de isolados. Dentre as bactérias fermentadoras de glicose 14,6%, 15,3% e 20,8% dos isolados apresentaram predominantemente atividade proteolítica a 6,5 ºC, 21 ºC e 35 ºC, respectivamente, enquanto as bactérias gram-negativas não-fermentadoras apresentaram 25% e 23,6% dos isolados com atividades associadas de proteases, lipases e lecitinases a 6,5 ºC e 21 ºC, respectivamente, o que indicou maior potencial deteriorador. Em espécies de bactérias gram-negativas e gram-positivas, constatou-se a produção de enzimas termorresistentes e adesão à superfície de aço inoxidável a 6,5 ºC. Os resultados deste estudo reforçaram a importância da implementação das boas ABSTRACTThis study aimed to identify proteolytic psychrotrophic bacteria isolated from refrigerated raw milk, to evaluate their spoilage potencial and their capability of adhesion to stainless steel surfaces at cold temperatures. Among gram-positive bacteria, 23.81% and 33.33% of isolates belonged to Bacillus and Paenibacillus genera. In the gram-negative glucose fermentative bacteria group, the genera Cedecea, Enterobacter, Hafnia, Klebsiella, Pantoea, Providencia, Rhanella and Serratia were identified, while the genera Acinetobacter, Aeromonas, Burkholderia, Chryseobacteriun (Flavobacterium), Chryseomonas, Moraxella and Pseudomonas were identified among gram-negative non fermentative microorganisms. The genus Pseudomonas, which was predominant, represented 33.98% of total isolates. Among fermenters of glucose bacteria, 14.6%, 15.3% and 20.8% of isolates showed predominantly proteolytic activity at 6.5, 21 and 35 ºC, respectively, while 25% e 23.6% of isolates belonging the gram-negative non-fermenting microorganisms showed associated activities of proteases, lipases and lecithinases at 6.5 and 21 ºC, respectively, emphasizing their greatest spoilage potential. Gram-positive and gram-negative bacteria produced heat resistant proteolytic enzymes and adhesion to stainless steel surfaces at 6.5 ºC. The results of this study reinforce the importance of the implementation of good manufacturing practices in order to prevent milk spoilage and minimize economic and quality losses.

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Development of a PCR method for detecting proteolytic psychrotrophic bacteria in raw milk

Cited by 32 publications

References 26 publications

A Research on Microbiological Properties of Torba Yoghurts Sold in İzmir Province

A Research on Microbiological Properties of Torba Yoghurts Sold in İzmir Province

The Extracellular Protease AprX from Pseudomonas and its Spoilage Potential for UHT Milk: A Review

Identificação De Bactérias Psicrotróficas Proteolíticas Isoladas De Leite Cru Refrigerado E Caracterização Do Seu Potencial Deteriorador

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