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Lipoproteolytic capacity and potential of Pseudomonas spp. isolated from cold raw milk

Published online by Cambridge University Press:  22 November 2019

Bruna de Moura Aguiar ,
Rosana de Longhi ,
Regina Celia Poli-Frederico ,
Rafael Fagnani  and
Elsa H W de Santana
Bruna de Moura Aguiar
Affiliation:
Mestrado em Ciência e Tecnologia de Leite e Derivados
Rosana de Longhi
Affiliation:
Mestrado em Ciência e Tecnologia de Leite e Derivados
Regina Celia Poli-Frederico
Affiliation:
Mestrado e Doutorado em Ciência da Reabilitação, Universidade Pitágoras Unopar – UNOPAR, Londrina, Brazil
Rafael Fagnani
Affiliation:
Mestrado em Ciência e Tecnologia de Leite e Derivados
Elsa H W de Santana*
Affiliation:
Mestrado em Ciência e Tecnologia de Leite e Derivados
*
Author for correspondence: Elsa HW de Santana, Email: elsahws@hotmail.com
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Abstract

The objective of the work described in this research communication was to determine the lipoproteolytic capacity and potential of Pseudomonas spp. from the microbiota of refrigerated raw milk. The influence of temperature and bacterial population on these activities was also evaluated. Pseudomonas spp. (PS) counts (30 °C/48 h) were confirmed by PCR. Proteolytic (10% milk agar) and lipolytic capacities (PLC) (tributyrin agar) were evaluated (21 °C/72 h). Proteolytic (PP) and lipolytic potential (LP) were assessed by measuring the diameter of the halos and were categorized as low or high. A total of 91.3% PS possessed PLC. The PP of 64.16% isolates was high and was frequently observed in PS from milk samples with higher counts and lower temperatures. The LP of 70.52% isolates was low, and higher LP was associated with low microbiological counts and temperatures. Genetic studies evaluating Pseudomonas spp. strains in the milking environment and investigating the origin of these isolates could be useful to improve the quality and shelf life of dairy products.

Keywords

Halospsychrotrophicquality
Type
Research Article
Information
Journal of Dairy Research , Volume 86 , Issue 4 , November 2019 , pp. 467 - 469
Copyright
Copyright © Hannah Dairy Research Foundation 2019

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