Psychrotrophic Microorganisms

Cousin, M. A.; Jay, James M.; Vasavada, P. C.

doi:10.2105/9780875531755ch13

Cited by 52 publications

(48 citation statements)

References 81 publications

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“…To quantify Salmonella sp., samples of each treatment of fruit salad (25 g) were homogenized in 225 mL of buffered peptone water, according to Andrews et al (2001). Psychrotrophic bacteria were enumerated according to Cousin et al (2001) with Plate Count Agar (PCA). Petri dishes were incubated for 10 days at 7 °C and this microbiota was counted by selecting plates containing 25-250 colonies.…”

Section: Microbiological Analysismentioning

confidence: 99%

Fruit salad as a new vehicle for probiotic bacteria

et al. 2016

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This work aimed to study the use of fruit salads as carriers for Lactobacillus rhamnosus HN001. We evaluated the viability of this probiotic in fruit salads and the phsyico-chemical, microbiological and sensory properties of this food. Scanning electron microscopy (SEM) was used to verify microorganism adhesion on the fruit tissues. The viability of L. rhamnosus in fruit salads was 8.49 log CFU . g -1 after 120 hours. SEM images showed that fruit tissue provided protection for probiotic. Adhesion sites were observed in higher quantity in banana, apple and guava. The addition of L. rhamnosus did not alter texture of fruits (p > 0.05). Fruit salads containing probiotic had different values of pH and acidity compared to the control (p < 0.05). Ascorbic acid content decreased over time; however, total carotenoids did not significantly decrease (p > 0.05). Fruit salads containing L. rhamnosus showed counts of psychotrophic microorganisms of at least 2.0 log CFU . g -1 lower than control salad after 120 h of refrigerated storage. The fruit salad was well accepted by consumers. Therefore, this product can be used as a carrier for probiotic and an alternative to consuming functional foods.Keywords: acceptability; fruit mix; microscopy; probiotic carrier.Practical Application: Fruit salads can be used as a carrier for probiotic bacteria.

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Section: Microbiological Analysismentioning

confidence: 99%

Fruit salad as a new vehicle for probiotic bacteria

et al. 2016

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“…Psychrophiles or psychrotrophs generally have the ability to grow in temperature environments below ~ 15ºC to 20ºC (Cousin et al, 2001). Conversely, Pseudomonas spp.…”

Section: Discussionmentioning

confidence: 99%

The Effect of Thawing and Storage Temperature on the Microbial Quality of Commercial Frozen Ready Meals and Experimental Reduced Salt Frozen Ready Meals

Durack¹,

Alonso-Gómez²,

Wilkinson³

2012

JFR

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The effect of thawing at 4ºC or ambient temperature (~20ºC) on the indigenous microflora of commercial regular salt (0.6-1.3% w/w) frozen ready meals was investigated. In a separate trial, the microbial quality of regular salt frozen ready meals was compared with reformulated reduced salt (0.2-0.54%, w/w) counterparts stored at 4ºC, 10ºC or ambient temperature over 8 days. All samples were analysed for psychrophilic, mesophilic, thermophilic and sporeforming bacteria, Pseudomonas, Staphylococcus and for the presence of Listeria species. During storage, psychrophiles, mesophiles, coliforms, Pseudomonas, sporeformers and Listeria were detected in the commercial regular salt ready meals while mesophiles, thermophiles, coliforms and Pseudomonas were detected in the reduced salt counterparts. Levels of mesophilic bacteria ranged from ~3-4 log 10 in commercial regular salt meals and ~2-5 log 10 in experimental lower salt meals. Overall, a substantial reduction in salt content (50 -66%) did not appear to adversely impact on the microbial quality of the reduced salt meals.

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“…Psychrotrophic isolates were obtained from pasteurized milk by pouring plating appropriately diluted sample using nutrient agar. Incubation was done at 7°C for 10 days (Cousin, 2001). The psychrotrophic isolates were subjected to biochemical characterization after activating the culture in nutrient broth at 37°C for 24 h (Barrow & Feltham, 1993).…”

Section: Methodsmentioning

confidence: 99%

Study of Proteolytic and Lipolytic Activities of Pseudomonas spp. Isolated From Pasteurized Milk in Tunisia

Samet-Bali¹,

Felfoul²,

Lajnaf³

et al. 2013

JAS

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Psychrotrophic bacteria have been recognized as a recurring problem in refrigerated storage and distribution of perishable food products. This study was performed to isolate, characterize and evaluate the prevalence of Pseudomonas spp. in pasteurized milk. Thirty (30) pasteurized milk samples were collected aseptically from different dairy shops, supermarkets and groceries in different areas in Sfax Governorate, Tunisia and analyzed for total viable count and Pseudomonas spp. occurrence and explain their proteolytic and lipolytic activities. The results showed that Pseudomonas aeruginosa was found to be the predominant from the Pseudomonas spp. followed by Pseudomonas fluorescens. The total viable count was (3.25 ± 0.02) × 10 4 CFU/ml. Out of 8 Pseudomonas spp. isolates that were examined for proteolytic and lipolytic activities; two isolates had proteolytic activity, while two had lipolytic activity and four isolates had both.

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Psychrotrophic Microorganisms

Cited by 52 publications

References 81 publications

Fruit salad as a new vehicle for probiotic bacteria

Fruit salad as a new vehicle for probiotic bacteria

The Effect of Thawing and Storage Temperature on the Microbial Quality of Commercial Frozen Ready Meals and Experimental Reduced Salt Frozen Ready Meals

Study of Proteolytic and Lipolytic Activities of Pseudomonas spp. Isolated From Pasteurized Milk in Tunisia

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