Genetic diversity of thermoduric spoilage microorganisms of milk from Brazilian dairy farms

Journal of Dairy Science
J C Ribeiro JúniorV Beloti

Abstract

When correctly pasteurized, packaged, and stored, milk with low total bacterial counts (TBC) has a longer shelf life. Therefore, microorganisms that resist heat treatments are especially important in the deterioration of pasteurized milk and in its shelf life. The aim of this work was to quantify the thermoduric microorganisms after the pasteurization of refrigerated raw milk samples with low TBC and to identify the diversity of these isolates with proteolytic or lipolytic potential by RFLP analysis. Twenty samples of raw milk were collected in bulk milk tanks shortly after milking in different Brazilian dairy farms and pasteurized. The mean thermoduric count was 3.2 (±4.7) × 102 cfu/mL (2.1% of the TBC). Of the 310 colonies obtained, 44.2% showed milk spoilage potential, 32.6% were proteolytic and lipolytic simultaneously, 31% were exclusively proteolytic, and 48 (36.4%) were only lipolytic. Regarding the diversity, 8 genera were observed (Bacillus, Brachybacterium, Enterococcus, Streptococcus, Micrococcus, Kocuria, Paenibacillus, and Macrococcus); there was a predominance of endospore-forming bacteria (50%), and Bacillus licheniformis was the most common (34.1%) species. Considering the RFLP types, it was observed that the po...Continue Reading

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Nov 6, 2017·Journal of Dairy Science·J C Ribeiro JúniorV Beloti

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Citations

Sep 10, 2020·Journal of Food Science and Technology·Gabriela Rodríguez-HernándezAmérica Chávez-Martínez
Aug 24, 2020·Journal of Dairy Science·J C Ribeiro-JúniorV Beloti

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