Raw Milk Quality Influenced by Biofilms and the Effect of Biofilm Growth on Dairy Product Quality

Teh, Koon Hoong; Flint, Steve; Bremer, Phil

doi:10.1002/9781118876282.ch5

Cited by 7 publications

(2 citation statements)

References 216 publications

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“…The ability of L. monocytogenes to form biofilm depends on factors such as stain and serotype, origin, temperature, nutrient level, previous exposure to sublethal stressors (acid), topography and composition of the surface. Although the presence of other bacteria may increase the ability of L. monocytogenes to form biofilms (Bremer et al 2001), some studies report the difficulty of L. monocytogenes in forming biofilms in dual-species biofilms with E. faecium (Parkar et al 2015;Teh et al 2015).…”

Section: Resultsmentioning

confidence: 99%

Formation and dispersal of biofilms in dairy substrates

Alonso

Kabuki

2019

Int J of Dairy Tech

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The formation and dispersion of biofilms in the dairy industry is a problem because it increases cross‐contamination, affecting the shelf life of the products and their safety. The objective of this study was to evaluate the influence of different dairy substrates (cows’ milk and whey protein) on the formation and dispersion of Enterococcus faecalis, Listeria monocytogenes, Staphylococcus aureus and Bacillus cereus in two biofilm systems (mono‐species and multi‐species) on stainless steel at 25 °C. The dominant behaviour of E. faecalis occurred in most of the tests on mono‐species and multi‐species biofilms. A greater dispersion of biofilm cells was observed in skimmed milk.

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Section: Resultsmentioning

confidence: 99%

Formation and dispersal of biofilms in dairy substrates

Alonso

Kabuki

2019

Int J of Dairy Tech

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“…Some strains were found to contain plant growth-promoting potential [38][39][40]. Previous studies have described Phyllobacterium presence in cow milk [34,41]. However, no other study has ever shown their dominance after keeping the milk in the refrigerator.…”

Section: Discussionmentioning

confidence: 99%

Snapshot of Cyprus Raw Goat Milk Bacterial Diversity via 16S rDNA High-Throughput Sequencing; Impact of Cold Storage Conditions

et al. 2020

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In general, it is a common practice among dairy producers to store the milk in the refrigerator directly after milking, in order to preserve it and prevent the development of spoilage microbes. However, the impact of keeping the milk in the refrigerator overnight on milk microbial diversity has been poorly investigated. This study aimed to provide a snapshot of the bacterial composition of goat milk after direct storage at −80 °C and after being kept overnight at 4 °C and then in storage at −80 °, using high-throughput sequencing (HTS). Goat milk samples from four different farms were analyzed, to reveal that milk bacterial diversity differed between the two different storage conditions. Goat milk directly stored at −80 °C was characterized by the presence of the Gram-negative contaminants Pseudomonas and Acinetobacter, in addition to the genera Corynebacterium, Chryseobacterium, Bacteroides and Clostridium. Milk samples that were kept overnight at 4 °C were characterized by a reduction in their bacterial biodiversity and the predominance of the Gram-negative, aerobic Phyllobacterium. Overall, HTS methodologies provide an in-depth identification and characterization of the goat raw milk microbiome. Further, they offer a better understanding of the contribution of cold storage conditions to milk microbiota formation. This study may assist dairy producers in improving raw milk and raw milk cheeses quality and guaranteeing consumers’ safety.

Raw Milk Quality Influenced by Biofilms and the Effect of Biofilm Growth on Dairy Product Quality

Cited by 7 publications

References 216 publications

Formation and dispersal of biofilms in dairy substrates

Formation and dispersal of biofilms in dairy substrates

Snapshot of Cyprus Raw Goat Milk Bacterial Diversity via 16S rDNA High-Throughput Sequencing; Impact of Cold Storage Conditions

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