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Identification of Pseudomonas jessenii and Pseudomonas gessardii as the most proteolytic Pseudomonas isolates in Iranian raw milk and their impact on stability of sterilized milk during storage

Published online by Cambridge University Press:  07 September 2020

Mehdi Zarei ,
Hooriyeh Mohammadpour ,
Darioush Gharibi  and
Mahdi Pourmahdi Borujeni
Mehdi Zarei*
Affiliation:
Department of Food Hygiene, Shahid Chamran University of Ahvaz, Ahvaz, Iran
Hooriyeh Mohammadpour
Affiliation:
Department of Food Hygiene, Shahid Chamran University of Ahvaz, Ahvaz, Iran
Darioush Gharibi
Affiliation:
Department of Pathobiology, Faculty of Veterinary Medicine, Shahid Chamran University of Ahvaz, Ahvaz, Iran
Mahdi Pourmahdi Borujeni
Affiliation:
Department of Food Hygiene, Shahid Chamran University of Ahvaz, Ahvaz, Iran
*
Author for correspondence: Mehdi Zarei, Email: zarei@scu.ac.ir
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Abstract

Identification of the most proteolytic Pseudomonas strains that can produce heat-resistant proteases and contribute to the Ultra High Temperature (UHT) milk destabilization is of great interest. In the present study, among the 146 Pseudomonas isolates that encoded the aprX gene, five isolates with the highest proteolytic activity were selected and identified based on 16S rRNA, rpoD and gyrB gene sequences data. The identification results were confirmed by phylogenetic analysis based on multilocus sequence analysis and identified the representative isolates as P. jessenii (two isolates) and P. gessardii (three isolates). Casein zymography demonstrated the ability of these species to produce heat-resistant enzymes, AprX, with molecular mass of about 48 kDa during storage at 7° C for 72 h. In sterilized milk samples, the residual activity of AprX caused a considerable enhancement in the degree of protein hydrolysis, non-protein nitrogen and non-casein nitrogen contents of the samples during a two-month storage. This enhancement was slightly higher in samples containing enzyme produced by P. jessenii compared to P. gessardii ones, resulting in earlier onset of sterilized milk destabilization. Hence, this study revealed that P. jessenii and P. gessardii can play a considerable role in deterioration of Iranian commercial long-life milk.

Keywords

AprXPseudomonasproteolysisproteolytic activityUHT milk
Type
Research Article
Information
Journal of Dairy Research , Volume 87 , Issue 3 , August 2020 , pp. 368 - 374
Copyright
Copyright © The Author(s), 2020. Published by Cambridge University Press on behalf of Hannah Dairy Research Foundation

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