Influence of Storage Conditions on the Growth of
            <i>Pseudomonas</i>
            Species in Refrigerated Raw Milk

Jonghe, Valerie De; Coorevits, An; Hoorde, Koenraad Van; Messens, Winy; Landschoot, Anita Van; Vos, Paul De; Heyndrickx, Marc

doi:10.1128/aem.00521-10

Cited by 161 publications

(108 citation statements)

References 33 publications

(29 reference statements)

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“…In addition, persistence on surfaces can be facilitated by the wellknown ability of Pseudomonas to adhere to food processing surfaces (30,(38)(39)(40), with the organism growing very rapidly on dairy plant equipment (36,41). The psychrotrophic nature of Pseudomonas can help it to withstand the competing microbial populations in milk and in fresh cheeses (42)(43)(44)(45), possibly determining changes in food structure or discoloration, such as the case of "blue mozzarella cheese" (46,47). Acinetobacter, Pseudomonas, and Psychrobacter spp.…”

Section: Discussionmentioning

confidence: 99%

Coexistence of Lactic Acid Bacteria and Potential Spoilage Microbiota in a Dairy Processing Environment

Stellato

Filippis

Storia

et al. 2015

Appl Environ Microbiol

134

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Microbial contamination in food processing plants can play a fundamental role in food quality and safety. In this study, the microbiota in a dairy plant was studied by both 16S rRNA-and 26S rRNA-based culture-independent high-throughput amplicon sequencing. Environmental samples from surfaces and tools were studied along with the different types of cheese produced in the same plant. The microbiota of environmental swabs was very complex, including more than 200 operational taxonomic units with extremely variable relative abundances (0.01 to 99%) depending on the species and sample. A core microbiota shared by 70% of the samples indicated a coexistence of lactic acid bacteria with a remarkable level of Streptococcus thermophilus and possible spoilage-associated bacteria, including Pseudomonas, Acinetobacter, and Psychrobacter, with a relative abundance above 50%. The most abundant yeasts were Kluyveromyces marxianus, Yamadazyma triangularis, Trichosporon faecale, and Debaryomyces hansenii. Beta-diversity analyses showed a clear separation of environmental and cheese samples based on both yeast and bacterial community structure. In addition, predicted metagenomes also indicated differential distribution of metabolic pathways between the two categories of samples. Cooccurrence and coexclusion pattern analyses indicated that the occurrence of potential spoilers was excluded by lactic acid bacteria. In addition, their persistence in the environment can be helpful to counter the development of potential spoilers that may contaminate the cheeses, with possible negative effects on their microbiological quality. Cheese manufacture and ripening are affected by the metabolic activity of different types of microorganisms. When milk of optimal hygienic quality is used, the dairy microbial consortia can be simple when starter cultures are employed, or a higher degree of complexity can occur in the case of natural fermentations. The environmental microbiota from the processing plant has been often addressed as a source of microbes that may play a role in the cheese making (1-4). When lactic acid bacteria (LAB) are included in the environmental microbiota, they may actively contribute to fermentation and ripening of cheese. Conversely, when potential spoilage organisms contaminate the environment, these organisms can play a crucial role because they can be transferred from the environment to intermediates of production and may negatively affect the cheese production process and the quality of the final products. It has been demonstrated that the microbial populations involved in fermentation and ripening are often found on the processing surfaces (1, 3, 5, 6), highlighting the importance of the plant environment in potentially contributing to the microbiota of cheese. Depending on the nature of the microorganisms, the environmental microbiota can exert functional activities important for the fermentative and/or the ripening process but sometimes may also be a hazard for cheese quality and safety (7).The study of the microbial e...

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Section: Discussionmentioning

confidence: 99%

Coexistence of Lactic Acid Bacteria and Potential Spoilage Microbiota in a Dairy Processing Environment

Stellato

Filippis

Storia

et al. 2015

Appl Environ Microbiol

134

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“…DNA rpoB region amplification was performed using the primer set rpoB F (5'-CAGTTCATGGACCAGAACAACCCG-3') and rpoB R (5' ACGCTGGTTGATGCAGGTGTTC-3'), aligning on positions 1552 and 2298 of the rpoB gene sequence of Pseudomonas aeruginosa UCBPP-PA14 (CP000438) [20][21][22].…”

Section: Pcr Amplificationmentioning

confidence: 99%

Molecular Identification and Virulence Factors of Pseudomonas Aeruginosa Strains Isolated from Animal Products

Benie

Dadié

Guessennd

et al. 2017

JBMOA

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“…As amostras de leite armazenado em geladeira comum apresentaram os menores valores de CBP (p < 0,05). O leite cru deve ser es tocado idealmente abaixo de 4 ºC para evitar a multiplicação de microrganismos psicrotróficos, evitando assim, a produção de lipases e proteases (DE JONGHE et al, 2011).…”

Section: Sistemasunclassified

Qualidade do leite cru refrigerado e características da produção leiteira na mesorregião oeste paranaense, Brasil

et al. 2018

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RESUMOO presente trabalho objetivou avaliar o perfil tecnológico e a qualidade do leite cru refrigerado produzido na mesorregião oeste paranaense, região sul do Brasil, bem como a adequação do produto aos padrões de qualidade requeridos pela legislação brasileira. O estudo consistiu na avaliação de 50 unidades produtoras de leite; as amostras de leite cru foram coletadas a partir do tanque de refrigeração e foram realizadas análises de contagem bacteriana total (CBT), contagem de bactérias psicrotróficas (CBP) e contagem de células somáticas (CCS). Aos produtores, foi aplicado um questionário referente ao sistema e manejo de ordenha, sistema de refrigerador, conhecimento técnico dos funcionários e informações sobre o trans porte do leite à indústria de processamento. A CCS estava acima do limite legal em 47,5% das amostras avaliadas, com contagem média de 9,8 x 10 5 UFC/mL; 46% das amostras estavam igualmente acima dos limites máximos previstos para CBT. O sistema de ordenha mais comumente encontrado (em 50% das unidades produtoras) foi o de ordenha mecânica tipo "balde ao pé" e o modelo de tanque de refrigeração prevalente foi o de expansão (em 70% das unidades). A ordenha manual apresentou

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Influence of Storage Conditions on the Growth of Pseudomonas Species in Refrigerated Raw Milk

Cited by 161 publications

References 33 publications

Coexistence of Lactic Acid Bacteria and Potential Spoilage Microbiota in a Dairy Processing Environment

Coexistence of Lactic Acid Bacteria and Potential Spoilage Microbiota in a Dairy Processing Environment

Molecular Identification and Virulence Factors of Pseudomonas Aeruginosa Strains Isolated from Animal Products

Qualidade do leite cru refrigerado e características da produção leiteira na mesorregião oeste paranaense, Brasil

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