Comparative analysis of the diversity of aerobic spore-forming bacteria in raw milk from organic and conventional dairy farms

Coorevits, An; Jonghe, Valerie De; Vandroemme, Joachim; Reekmans, Rieka; Heyrman, Jeroen; Messens, Winy; Vos, Paul De; Heyndrickx, Marc

doi:10.1016/j.syapm.2008.03.002

Cited by 195 publications

(154 citation statements)

References 45 publications

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“…Aerobic spore-forming members are of importance to the dairy industry as spores of these microorganisms, present in raw milk can survive pasteurization and other processing events and ultimately become incorporated into final products (Cook & Sandeman, 2000, Huck et al, 2007, Coorevits et al, 2008. Spores of Bacillus spp.…”

Section: Introductionmentioning

confidence: 99%

Characterization of Aerobic Spore-Forming Bacteria Isolated From Raw Milk, Skim Milk Powder and UHT Milk

2017

Alexandria Science Exchange Journal: An International Quarterly

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Thermoduric and thermophilic aerobic spore-forming bacteria are the common causes of spoilage of pasteurized and Ultra-high-temperature (UHT) milk. The presence of high level of aerobic spore-forming bacteria in raw and recombined milk used in making UHT milk increased the spoilage and/or the reduced shelf life in the final product. In this study, 140 samples of (32) raw milk (RM), (8) skim milk powder (SMP) and (100) UHT milk were collected to isolate aerobic spore-forming bacteria. A total of 210 isolates of heat resistant bacteria were classified according to morphological, physiological and biochemical tests. Out of theses isolates, 144 strains from RM (102), SMP (25) and UHT milk (17) were expected to be Bacillus spp. The isolates were evaluated for proteolytic activity and lactose fermentation, 96.55% of the isolates were able to hydrolyze casein, while 42.76 % of the isolates were able to ferment lactose. Thermophilic Bacillus species were the predominant isolates from raw milk and skimmed milk powder. While, mesophilic Bacillus species were the predominant in UHT milk.

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Section: Introductionmentioning

confidence: 99%

Characterization of Aerobic Spore-Forming Bacteria Isolated From Raw Milk, Skim Milk Powder and UHT Milk

2017

Alexandria Science Exchange Journal: An International Quarterly

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“…Čuboň et al (2008) did not provide an explanation for the differences. In contrast, Coorevits et al (2008) found significantly less (p<0.01)…”

Section: Dairy Cattlementioning

confidence: 79%

“…The higher occurrence of thermotolerant bacteria, such as Bacillus licheniformis, in conventional milk, they stated, could be possibly explained by the larger amount of concentrated feed (which is heat-treated) and/or tropical waste ingredients used in conventional dairy compared to organic dairy. The higher number of Bacillus cereus isolates in organic milk was explained by Coorevits et al (2008) by the less indoor housing of cows on organic farms compared to conventional farms, and thus a higher amount of soil ingestion by organic cows.…”

Section: Dairy Cattlementioning

confidence: 99%

“…The study of Čuboň et al (2008) involved only one organic and one conventional farm, the study of Coorevits et al (2008) only five farms each, and no number of farms was mentioned in Kouřimská et al (2014). These numbers in combination with the different hazards reviewed complicate extrapolation of the results to all dairy farms in the organic or conventional sector.…”

Section: Dairy Cattlementioning

confidence: 99%

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Sustainability of livestock production systems : a comparing conventional and organic livestock husbandry

Wagenberg¹,

Haas²,

Hogeveen³

et al. 2016

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This study analysed peer-reviewed literature comparing conventional and organic livestock production systems on sustainability indicators within the topics of economy, productivity, environment, animal welfare and public health. For many indicators, insufficient data were found to draw any conclusions on a difference. The strong points of both conventional and organic livestock production systems were used to formulate lessons learned for sustainable livestock production systems. As sustainability indicators often interact with other sustainability indicators in opposing directions, sustainable livestock production should be approached as a multi-criteria problem optimising a balanced combination of sustainability indicators in all topics.Deze studie heeft wetenschappelijke literatuur geanalyseerd, die conventionele en biologische dierlijke productiesystemen kwantitatief vergelijkt op duurzaamheidsindicatoren binnen de onderwerpen economie, productiviteit, milieu, dierenwelzijn en volksgezondheid. Voor veel indicatoren zijn onvoldoende gegevens gevonden om conclusies te trekken over een verschil. Gevonden sterke punten van zowel conventionele als biologische systemen zijn gebruikt om lessen te trekken voor duurzame veehouderij. Aangezien duurzaamheidsindicatoren vaak onderling samenhangen in tegenstrijdige richting moet een duurzame veehouderij gezien worden als een multicriteria beslissingsprobleem, waarin een gebalanceerde combinatie van indicatoren uit alle duurzaamheidsonderwerpen moet worden geoptimaliseerd.

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“…The microbial content of milk is also affected by the cattles' health, environment, milking procedures and equipment sanitation, that can all can influence the level of microbial contamination of raw milk (Coorevits et al, 2008;Shubhangi et al, 2010). The milk holding temperature and length of milk storing time before testing and processing allow bacterial contaminants to multiply.…”

Section: Introductionmentioning

confidence: 99%

Phosphatase Activity of Microbial Populations in Different Milk Samples in Relation to Protein and Carbohydrate Content

et al. 2014

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Cattle milk is a rich source of protein, carbohydrate, vitamins, minerals and all other major and micronutrients. At a moderate pH, milk is an excellent media for the growth of microbes and thus, intake of raw milk is precarious. In this study, attempt was made for a qualitative study of eight raw milk samples of different varieties of cow and goat milk, collected from Jorhat district of Assam, India, on the basis of nutritional value and microbial population. The highest microbial population was found in the milk collected from cross hybrid variety of cow, whereas microbial contamination was the least in Jersey cow milk. Samples of C1 (Jersey cow) variety showed presence of the highest amount of protein and carbohydrate content as compared to the others. Almost all the milk samples showed positive acid and alkaline phosphatase activity. Maximum acid phosphatase activity was observed in cross hybrid cow milk, whereas local cow milk exhibited the highest alkaline phosphatase activity. Phosphatase activity did not show any co-relationship with microbial population of the milk samples. Similarly, the protein and carbohydrate content of the samples did not have any significant impact on both acid and alkaline phosphatase activity.

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Comparative analysis of the diversity of aerobic spore-forming bacteria in raw milk from organic and conventional dairy farms

Cited by 195 publications

References 45 publications

Characterization of Aerobic Spore-Forming Bacteria Isolated From Raw Milk, Skim Milk Powder and UHT Milk

Characterization of Aerobic Spore-Forming Bacteria Isolated From Raw Milk, Skim Milk Powder and UHT Milk

Sustainability of livestock production systems : a comparing conventional and organic livestock husbandry

Phosphatase Activity of Microbial Populations in Different Milk Samples in Relation to Protein and Carbohydrate Content

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