Psychrotrophic Coli‐aerogenes Bacteria in Refrigerated Milk: A Review

Panés, J; Thomas, S. B.

doi:10.1111/j.1365-2672.1968.tb00390.x

Cited by 9 publications

(3 citation statements)

References 25 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…Figure 2b shows that the coliform bacterial count slightly increased in treated milk stored at 7"C, whereas in control samples there was about 100-fold increase after three days at 7°C. Panes & Thomas (1968) reported that microorganisms belonging to the coli aerogenes group made up about 5-20% of the psychrotrophic microflora of raw milk at the time of collection: they multiplied slowly during refrigeration at 3"-5"C, but the growth rate was faster at 7°C. It is obvious from the present results that CO, had a negligible effect on reducing the growth of coliform bacteria in milk samples stored at room temperature.…”

Section: Resultsmentioning

confidence: 99%

Effect of carbon dioxide on improving the keeping quality of raw milk

Rashed

Mehanna

1986

Int J of Dairy Tech

View full text Add to dashboard Cite

Fresh cows' milk samples were treated with CO2 to give a calculated CO2 content of 77mM. The treated samples as well as the control were stored at 7° and 20 ± 5°C for three days and analysed periodically. The increase in the total count as well as the counts of psychrotrophic, lactic acid and coliform bacteria during storage at 7°C was found to be inhibited by the addition of CO2. The treated samples had higher titratable acidity and lower pH values than the controls but satisfied the clot‐on‐boiling test. The keeping quality of cooled milk can therefore be improved by the addition of CO2.

show abstract

Section: Resultsmentioning

confidence: 99%

Effect of carbon dioxide on improving the keeping quality of raw milk

Rashed

Mehanna

1986

Int J of Dairy Tech

View full text Add to dashboard Cite

show abstract

“…These results provide interesting information on the taxonomic positions of the TPC bacteria, since these properties are limited to members of only few groups of the family Enterobacteriaceae. It has been reported that psychrotrophic coliforms usually give the --+ + IMViC pattern (28)(29)(30)(31)(41)(42)(43), strains resembling Serratia liquefaciens, formerly designated as Aerobacter liquefaciens or Enterobacter liquefaciens, being most common (42,43). Lipolytic activity has been chiefly associated with Serratia and Proteus species within Enterobacteriaceae (15,36), the latter being entirely out with the coliform concept.…”

Section: Discussionmentioning

confidence: 99%

Species composition and growth-temperature characteristics of coliforms in relation to their sources.

Hiraishi

Horie

1982

J. Gen. Appl. Microbiol.

View full text Add to dashboard Cite

Species composition and growth-temperature characteristics of coliforms isolated from several types of environmental samples were investigated. It was possible to divide these isolates into eight distinct groups, six species groups and two unidentified, on the basis of their biochemical properties. The isolates included in the unidentified groups, giving IMViC reactions of --+ + and -+ -+, were tentatively termed "typical psychrotrophic coliform (TPC)" bacteria because of their ability to grow at 10. The TPC bacteria and Citrobacter freundii constituted the normal coliform flora of mountain soil and stream water samples. In contrast, Escherichia toll and Klebsiella pneumoniae were major predominant coliforms in polluted river water and sewage samples, the former being most common in human feces samples. In testing the growth response at different temperatures, the isolates of E. toll and the TPC bacteria showed relatively constant temperature preferences regardless of origin, whereas those of other coliform members gave varied results dependent upon their sources. The results provided circumstantial evidence that population densities of coliforms able to grow in EC broth at 43° and above but not in ordinary nutrient broth at 5° within 7 days of incubation in the environment are directly proportional to the degree of potential fecal contamination.The coliform bacteria are well established as indicators of hazardous fecal contamination of water and food (1, 2). Apart from Escherichia coli, a member of this group, these bacteria occur frequently in areas apparently free from obvious fecal contamination, although all coliforms were once thought of as being of fecal origin (3). Thus, the sanitary significance of coliforms not related to fecal sources has been and still is of major concern, with much interest being directed

show abstract

“…As Elliker et al (5) have demonstrated, undesirable bacteria such as psychrotrophic members of the genus Pseudomonas may be present, even though coliform bacteria are absent in pasteurized product. Some strains of coliform bacteria, particularly Escherichia freundii and Aerobacter aerogenes, may cause a ropy or slimy condition when growing in milk, •a problem which has been reviewed by Thomas (19) and by Panes and Thomas (15). Hartley et al (9,10) have reviewed the literature concerning coliform bacteria in raw milk.…”

mentioning

confidence: 99%

Evaluation of Methods for Detection of Coliform Bacteria in Raw Milk1

Fé

Nelson

1972

Journal of Milk and Food Technology

View full text Add to dashboard Cite

Estimates of populations of “total” coliform bacteria in raw mi1k were quantitatively essentially the same when Violet Red Bile agar incubated at 32 C and Lauryl Sulfate Tryptose Broth incubated at 37 C were used. Qualitatively, LST tended to favor recovery of a greater proportion of Aerobaoter aerogenes and IMViC-irregular types. Of the 46 isolates that produced ropiness, 35 were recovered from LST. Escherichia coli populations, as determined on EC medium incubated at 44.5 C, showed no constant relationship to total coliform population. Summer samples contained not only greater numbers of E. coli but also these organisms constituted a greater proportion of the coliform population.

show abstract

Psychrotrophic Coli‐aerogenes Bacteria in Refrigerated Milk: A Review

Cited by 9 publications

References 25 publications

Effect of carbon dioxide on improving the keeping quality of raw milk

Effect of carbon dioxide on improving the keeping quality of raw milk

Species composition and growth-temperature characteristics of coliforms in relation to their sources.

Evaluation of Methods for Detection of Coliform Bacteria in Raw Milk1

Contact Info

Product

Resources

About