Biodiversity of refrigerated raw milk microbiota and their enzymatic spoilage potential

Neubeck, Mario von; Baur, Claudia; Krewinkel, Manuel; Stoeckel, Marina; Kranz, Bertolt; Stressler, Timo; Fischer, Lutz; Hinrichs, Jörg; Scherer, Siegfried; Wenning, Mareike

doi:10.1016/j.ijfoodmicro.2015.07.001

Cited by 187 publications

(169 citation statements)

References 63 publications

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“…Specifically, the bovine teat surface is colonized by bacteria belonging to the phylum Firmicutes (76%), Actinobacteria (4.9%), Proteobacteria (17.8%) and Bacteroides (1.3%) but also Planctomycetes, Verrucomicrobia, Cyanobacteria and Chloroflexi at a lower level [15]. Milking equipment [16], location of the animals [17,18], feeding site [19,20], bedding material [21] and lactation stage [22] have an influence on the raw milk microbiota as well.…”

Section: Microbial Ecology In Raw Milkmentioning

confidence: 99%

Raw and Heat-Treated Milk: From Public Health Risks to Nutritional Quality

Melini

Melini²,

Luziatelli

et al. 2017

Beverages

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Abstract:Consumers have recently shown a preference for natural food products and ingredients and within that framework, their interest in consuming raw drinking milk has been highlighted, claiming nutritional, organoleptic and health benefits. However, a public debate has simultaneously emerged about the actual risks and benefits of direct human consumption of raw milk. This paper compares the microbiological, nutritional and sensory profile of raw and heat-treated milk, to evaluate the real risks and benefits of its consumption. In detail, it provides an updated overview of the main microbiological risks of raw milk consumption, especially related to the presence of pathogens and the main outputs of risk assessment models are reported. After introducing the key aspects of most commonly used milk heat-treatments, the paper also discusses the effects such technologies have on the microbiological, nutritional and sensory profile of milk. An insight into the scientific evidence behind the claimed protective effects of raw milk consumption in lactose-intolerant subjects and against the onset of asthma and allergy disorders in children is provided. The emergence of novel milk processing technologies, such as ohmic heating, microwave heating, high pressure processing, pulsed electric fields, ultrasound and microfiltration is also presented as an alternative to common thermal treatments.

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Section: Microbial Ecology In Raw Milkmentioning

confidence: 99%

Raw and Heat-Treated Milk: From Public Health Risks to Nutritional Quality

Melini

Melini²,

Luziatelli

et al. 2017

Beverages

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“…; von Neubeck et al . ). Indeed, dairy processing plants showed very poor hygiene practices and HACCP compliance as well as limited food safety training for permanent workers and did not extend such training to management, technical staff or temporary workers (Karaman )…”

Section: Resultsmentioning

confidence: 97%

Microbiological quality of Brazilian UHT milk: Identification and spoilage potential of spore‐forming bacteria

Pinto

Souza

Meloni

et al. 2017

Int J of Dairy Tech

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Counts of aerobic mesophilic micro-organisms and aerobic mesophilic spore-forming bacteria were determined in 91 ultra-high-temperature (UHT) commercial Brazilian samples. Forty-six sporeforming bacteria were identified and characterised in terms of their spoilage potential. Among the 20 brands evaluated, 45% had counts of aerobic mesophilic micro-organisms higher than 1.0 9 102 cfu/mL. The sporulated bacteria were identified as Bacillus subtilis/amyloliquefaciens, Bacillus licheniformis, Bacillus pumilus and Bacillus megaterium, and 31% and 33% showed proteolytic and lipolytic activity, respectively. Our findings indicate that there is a potential risk of UHT milk samples becoming spoiled during their commercial shelf life.

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“…To our knowledge, no research has yet been performed in Israel on pasteurized bovine milk although there has been a comprehensive survey of microbial populations in raw bovine milk in Israel . Comparing the microbial populations in bovine milk before and after pasteurization, the Bacilli genus was the most prevalent, in particular Bacillus spp., the B. cereus group and B. licheniformis . It is not surprising that bacteria from the Bacilli are common in pasteurized bovine milk because they are gram positive and are capable of forming endospores, which make them resistant to extreme conditions such as high temperatures …”

Section: Resultsmentioning

confidence: 99%

“…Matrix‐assisted laser desorption ionization time of flight mass spectrometry (MALDI‐TOF MS) can detect multiple different biomolecules and is a relatively powerful robust method for bacterial identification . This technique is currently used extensively for clinical isolates and has good potential for the identification of food‐associated bacteria . Microorganisms are identified by generating a specific mass spectrum (fingerprint) of highly abundant bacterial proteins, and comparing it to a reference spectra in a database.…”

Section: Introductionmentioning

confidence: 99%

Random mixtures of antimicrobial peptides inhibit bacteria associated with pasteurized bovine milk

Bauer

Hayouka

2018

Journal of Peptide Science

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The shelf life of pasteurized bovine milk is limited by microorganism activity as surviving bacteria continue to grow in the bovine milk, eventually causing milk spoilage. In the current study, we used matrix-assisted laser desorption ionization time of flight mass spectrometry to identify pasteurized bovine milk-associated mesophilic and psychrotrophic bacteria. We have recently designed random cationic peptide mixtures that possess strong antimicrobial and antibiofilm properties. These compounds are cheap and easy to synthesize and represent a new class of antimicrobial agents. Here, we show that the random peptide mixtures are able to efficiently eradicate the bacteria identified as associated with pasteurized bovine milk, and reduced significantly the growth of Bacillus subtilis in milk. We propose these antimicrobial peptides as potential candidates for integration in bioactive milk and food packaging to prevent bacterial growth and extend the shelf life of food.

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Biodiversity of refrigerated raw milk microbiota and their enzymatic spoilage potential

Cited by 187 publications

References 63 publications

Raw and Heat-Treated Milk: From Public Health Risks to Nutritional Quality

Raw and Heat-Treated Milk: From Public Health Risks to Nutritional Quality

Microbiological quality of Brazilian UHT milk: Identification and spoilage potential of spore‐forming bacteria

Random mixtures of antimicrobial peptides inhibit bacteria associated with pasteurized bovine milk

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