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Protein degradation in bovine milk caused by Streptococcus agalactiae

Published online by Cambridge University Press:  01 August 2012

Maria Åkerstedt ,
Ewa Wredle ,
Vo Lam  and
Monika Johansson
Maria Åkerstedt*
Affiliation:
Department of Food Science, Swedish University of Agricultural Sciences, SE-750 07 Uppsala, Sweden Department of Animal Nutrition and Management, Swedish University of Agricultural Sciences, SE-750 07, Uppsala, Sweden
Ewa Wredle
Affiliation:
Department of Animal Nutrition and Management, Swedish University of Agricultural Sciences, SE-750 07, Uppsala, Sweden
Vo Lam
Affiliation:
Department of Animal Nutrition and Management, Swedish University of Agricultural Sciences, SE-750 07, Uppsala, Sweden Department of Animal Husbandry and Veterinary Sciences, Angiang University, An Giang Province, Vietnam
Monika Johansson*
Affiliation:
Department of Food Science, Swedish University of Agricultural Sciences, SE-750 07 Uppsala, Sweden
*
*For correspondence; e-mail: Monika.Johansson@slu.se
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Abstract

Streptococcus (Str.) agalactiae is a contagious mastitis bacterium, often associated with cases of subclinical mastitis. Different mastitis bacteria have been evaluated previously from a diagnostic point of view, but there is a lack of knowledge concerning their effect on milk composition. Protein composition is important in achieving optimal yield and texture when milk is processed to fermented products, such as cheese and yoghurt, and is thus of great economic value. The aim of this in vitro study was to evaluate protein degradation mainly caused by exogenous proteases originating from naturally occurring Str. agalactiae. The samples were incubated at 37°C to imitate degradation caused by the bacteria in the udder. Protein degradation caused by different strains of Str. agalactiae was also investigated. Protein degradation was observed to occur when Str. agalactiae was added to milk, but there were variations between strains of the bacteria. Caseins, the most economically important proteins in milk, were degraded up to 75% in milk inoculated with Str. agalactiae in relation to sterile ultra-high temperature (UHT) milk, used as control milk. The major whey proteins, α-lactalbumin and β-lactoglobulin, were degraded up to 21% in relation to the sterile control milk. These results suggest that different mastitis bacteria but also different strains of mastitis bacteria should be evaluated from a milk quality perspective to gain knowledge about their ability to degrade the economically important proteins in milk.

Keywords

MastitisCapillary electrophoresisin vitromilk protein
Type
Research Article
Information
Journal of Dairy Research , Volume 79 , Issue 3 , August 2012 , pp. 297 - 303
Copyright
Copyright © Proprietors of Journal of Dairy Research 2012

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