Milk Bacteria and Gastrointestinal Tract

Issa, Aseel T.; Tahergorabi, Reza

doi:10.1016/b978-0-12-814468-8.00022-3

Cited by 12 publications

(8 citation statements)

References 29 publications

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“…Presence of Carnobacterium maltaromaticum is reported in a variety of French soft-ripened or red-smear cheeses made from cow, sheep, or goat milks and are perceived as the dominant organism in the psychrotrophic LAB flora of these cheeses [25]. Also it is the most common species of Carnobacteria found in milk [26]. Presence of cold-active beta-galactosidase reported in C. maltaromaticum (formerly Carnobacterium piscicola) could be one of the contributors towards its psychrotrophic nature [27].…”

Section: Identification Of the Isolatesmentioning

confidence: 99%

Isolation, Identification and Characterization of Thermoduric Psychrotrophic Bacteria from Market Samples of Pasteurized Milk Collected from Mannuthy, Kerala State, India

Suresh

James

Beena

et al. 2023

AFSJ

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Aims: To isolate, identify and characterize thermoduric psychrotrophic bacteria from locally available market samples of pasteurized milk. Study Design: Market samples of pasteurized milk were collected, subjected to laboratory pasteurization and thermoduric psychrotrophic bacteria were enumerated after 10 days of storage at 7ºC.The isolates obtained were identified by 16S rRNA sequencing and subsequent blasting. The isolates were characterized in terms of haemolytic, lipolytic and proteolytic activities. Selected isolates were also assessed for their decimal reduction time at 63ºC. Place and Duration of Study: Verghese Kurien Institute of Dairy and Food Technology, (Formerly College of Dairy Science and Technology), Mannuthy, Thrissur, Kerala between September, 2019 to March, 2021. Methodology: A total of 42 market samples of pasteurized milk belonging to seven different brands were assessed for their thermoduric psychrotrophic bacterial population. The thermoduric psychrotrophic bacterial isolates were identified by 16S rRNA sequencing and the sequences obtained were searched with the NCBI BLAST program (http://www.ncbi.nlm.nih.gov) for their closest relatives/reference strains with a homology of over or equal to 99 per cent. Haemolytic, proteolytic and lipolytic activities of the isolates were determined by streaking them on blood agar, skim milk agar (SMA) and tributyrin agar respectively and grading them based on the presence or absence of zone of clearance around the colonies developed. Decimal reduction time at 63ºC of two selected isolates was also determined. Results: Six thermoduric psychrotrophic bacteria were isolated from the 42 market samples of pasteurized milk i.e., only 14.3 % of tested samples had thermoduric psychrotrophic bacterial population. 16S rRNA sequencing and subsequent blasting identified the isolates as Aeromonas caviae, Moraxella osloensis, Delftia tsuruhatensis, Staphylococcus arlettae and two strains of Carnobacterium maltaromaticum. On assessing the haemolytic activity of the isolates, A.caviae DMV01 exhibited α haemolytic activity whereas Staphylococcus arlettae DMV02, M. osloensis DMV03, C. maltaromaticum DMV05 and C. maltaromaticum DMV06 exhibited ϒ haemolytic activities. A. caviae DMV01 was found to be lipolytic and the two Carnobacterium strains exhibited proteolytic activities. Staphylococcus arlettae DMV02 was found to be both proteolytic and lipolytic. Aeromonas caviae DMV01 exhibited D63 value of 4 minutes 38 seconds whereas for Moraxella osloensis DMV03 it was 25 minutes 18 seconds. Conclusion: Exhibition of heat resistance by microorganisms capable of low temperature growth presents quite a challenging situation in terms of quality assurance and shelf life extension of pasteurized milk. So it is high time that dairy industry takes up initiatives to remain updated with the changes happening in pasteurized milk microflora in order to address the challenges such microorganisms may pose in future.

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Section: Identification Of the Isolatesmentioning

confidence: 99%

Isolation, Identification and Characterization of Thermoduric Psychrotrophic Bacteria from Market Samples of Pasteurized Milk Collected from Mannuthy, Kerala State, India

Suresh

James

Beena

et al. 2023

AFSJ

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“…The storage time did not significantly affect the microbial charges; p-values, corresponding to time, extract, and dose interaction, were 0.094 and 0.154 for TVC and PC counts, respectively (Table 3). Cold storage was as effective for hurdling the microbial growth during a storage period of 48 h; the cooling stress on microorganisms results in the deactivation of the microbial growth, the reduction in the multiplication rate, and the enhancement of the lag phase [25]. The microbial load in pasteurized milk may be attributed to the growth of heatresistant bacteria that are able to withstand the temperature of pasteurization [24].…”

Section: Extracts Phenolic Profilementioning

confidence: 99%

“…The PC has shown to be less affected by extracts supplementation. This observation may be explained by the fact that psychrotrophic bacteria are able to adapt to extremely low temperatures and are less affected by cooling stress [25].…”

Section: Extracts Phenolic Profilementioning

confidence: 99%

Functionalization of Pasteurized Milk Using Rosemary, Thyme, and Ammoides Aqueous Extracts for Better Microbial Quality and an Improved Antioxidant Activity

et al. 2022

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This study aimed to evaluate the effects of thyme (Thymus vulgaris L.), rosemary (Rosmarinus officinalis L.), and ammoides (Ammoidespusilla L.) aqueous extracts supplementation on the quality of heat-treated (55, 65, and 75 °C) raw milk (sample lots: A, B, and C) and cold-stored pasteurized milk (lot D). The three herbs have shown rich polyphenol contents (32.65–104.23 mgGAE/g), relevant antioxidant capacity, and high caffeic and rosmarinic acids and catechin contents. A significant reduction in psychrotrophic and total viable bacteria counts (PC and TVC) was attained following milk extract supplementation in both experiments. Monitoring PC and TVC counts in sample lots (A, B, and C) has revealed a significant improvement in extracts’ effectiveness in reducing the TVC count with the increment of temperature. The highest reductions of PC and TVC counts were achieved, respectively, in samples treated with thyme and rosemary in (lots: A, B, and C) and in samples treated with ammoides and thyme in (lot D). Thyme extract showed the highest milk serum DPPH scavenging activity (74.84% at 0.1 mg/mL) and induced a significant Listeria monocytogenes growth inhibition (>1 Log cycle). The sensory evaluation of supplemented milk has shown good consumer acceptability of ammoides-supplemented milk, quite similar to the control sample.

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“…The number and types of microorganisms exhibited in milk are affected by the seasons, farm hygiene, feed, and efficiency of storage. The microorganism found in milk can be categorized into three groups depending on their involvements, namely, pathogenic, spoilage, and fermented-food-derived bacterial strains [ 3 , 4 ]. Some nutrients contained in milk can be used directly by all microorganisms, while others are provided following the types of microorganisms presented such as lactose, which is not utilized by many bacteria, and large molecules—e.g., proteins and lipids, which must be broken down by enzymes before allowing sustained microbial growth [ 5 ].…”

Section: Introductionmentioning

confidence: 99%

Involvement of Versatile Bacteria Belonging to the Genus Arthrobacter in Milk and Dairy Products

Sutthiwong

Lekavat

Dufossé

2023

Foods

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Milk is naturally a rich source of many essential nutrients; therefore, it is quite a suitable medium for bacterial growth and serves as a reservoir for bacterial contamination. The genus Arthrobacter is a food-related bacterial group commonly present as a contaminant in milk and dairy products as primary and secondary microflora. Arthrobacter bacteria frequently demonstrate the nutritional versatility to degrade different compounds even in extreme environments. As a result of their metabolic diversity, Arthrobacter species have long been of interest to scientists for application in various industry and biotechnology sectors. In the dairy industry, strains from the Arthrobacter genus are part of the microflora of raw milk known as an indicator of hygiene quality. Although they cause spoilage, they are also regarded as important strains responsible for producing fermented milk products, especially cheeses. Several Arthrobacter spp. have reported their significance in the development of cheese color and flavor. Furthermore, based on the data obtained from previous studies about its thermostability, and thermoacidophilic and thermoresistant properties, the genus Arthrobacter promisingly provides advantages for use as a potential producer of β-galactosidases to fulfill commercial requirements as its enzymes allow dairy products to be treated under mild conditions. In light of these beneficial aspects derived from Arthrobacter spp. including pigmentation, flavor formation, and enzyme production, this bacterial genus is potentially important for the dairy industry.

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Milk Bacteria and Gastrointestinal Tract

Cited by 12 publications

References 29 publications

Isolation, Identification and Characterization of Thermoduric Psychrotrophic Bacteria from Market Samples of Pasteurized Milk Collected from Mannuthy, Kerala State, India

Isolation, Identification and Characterization of Thermoduric Psychrotrophic Bacteria from Market Samples of Pasteurized Milk Collected from Mannuthy, Kerala State, India

Functionalization of Pasteurized Milk Using Rosemary, Thyme, and Ammoides Aqueous Extracts for Better Microbial Quality and an Improved Antioxidant Activity

Involvement of Versatile Bacteria Belonging to the Genus Arthrobacter in Milk and Dairy Products

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