Short communication: Effect of bactofugation of raw milk on counts and microbial diversity of psychrotrophs

Júnior, José Carlos Ribeiro; Peruzi, Gislaine A.S.; Bruzaroski, Samera Rafaela; Tamanini, Ronaldo; Lobo, Cátia M.O.; Alexandrino, Bruna; Conti, Ana Carolina Müller; Alfieri, Amauri Alcindo; Beloti, Vanerli

doi:10.3168/jds.2018-16148

Cited by 13 publications

(7 citation statements)

References 28 publications

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“…The bactofugation process was sufficient to reduce (37.5%) the isolation of L. fusiformis with mesophilic behavior from 80 (raw and preheated milk) to 50 (bactofuged milk), and to remove all microbes that had psychrotrophic and thermophilic metabolism. We also reported that this species has the highest incidence among psychrotrophic residues of bactofugation (Ribeiro Júnior et al, 2019b). Apparently, this greater recovery in bactofuged milk is proportionally linked to the higher incidence of this species in raw milk.…”

Section: Resultsmentioning

confidence: 64%

“…In a previous report, we already demonstrated that bactofugation has a significant effect on counts and on the diversity of psychrotrophs (Ribeiro Júnior et al, 2019b), reducing this microbiota by 89.66%. Psychrotrophs and thermodurics are the agents mainly responsible for the spoilage of raw and pasteurized milk, respectively (Mane and Gandhi, 2011;Ribeiro Júnior et al, 2018a).…”

Section: Resultsmentioning

confidence: 82%

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Effect of milk bactofugation on the counts and diversity of thermoduric bacteria

Júnior

Tamanini

Alfieri

et al. 2020

Journal of Dairy Science

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The objective of this work was to determine the effect of milk bactofugation on the counts and microbial diversity of mesophilic (MT), psychrotrophic (PT), and thermophilic (TT) thermoduric bacteria and its potential as a technological method to remove spoilage microorganisms resistant to pasteurization. Different batches of raw milk from 69 dairy farms divided into sets in 3 bulk tanks (A, B, C) were evaluated at different times during the technological process. As the raw milk was preheated (~55°C) immediately before bactofugation (10,000 × g), the effect of bactofugation was estimated by comparing the counts in raw, preheated, and bactofuged milk. This centrifugation was sufficient to reduce the isolation of 88% of the MT in preheated milk. For PT, it was possible to verify a reduction of 72.5% in batch C. The TT were not recovered at higher detection limits (<5 cfu/mL). For diversity, 310 isolates were identified using a molecular approach; 15 species of contaminating thermoduric bacteria were identified from raw and preheated milk, and only 6 species were recovered in bactofuged milk. Only MT were recovered from the bactofuged milk, mainly the species Lysinibacillus fusiformis (61.7%) and Bacillus licheniformis (12.3%). Both species are known to be endosporeforming psychrotrophs and have proteolytic or lipolytic activity. The bactofugation of raw milk reduced the number of isolates of B. licheniformis, Bacillus toyonensis, Micrococcus aloeverae, and Aestuariimicrobium kwangyangense by 33, 43, 86, and 92%, respectively, and reduced the isolates of Macrococcus caseolyticus, Lysinibacillus varians, Carnobacterium divergens, Microbacterium hominis, Kocuria indica, Micrococcus yunnanensis, Gordonia paraffinivorans, Bacillus invictae, and Kocuria kristinae to undetectable levels. The results of this study indicate that bactofugation can be applied by the dairy industry to reduce pasteurizationresistant microorganisms in combination with prophylactic measures to prevent the contamination of raw milk by spores and vegetative forms of bacteria.

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Section: Resultsmentioning

confidence: 64%

Section: Resultsmentioning

confidence: 82%

Effect of milk bactofugation on the counts and diversity of thermoduric bacteria

Júnior

Tamanini

Alfieri

et al. 2020

Journal of Dairy Science

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“…Torres-Anjel and Hedrick (1971) demonstrated that bactofugation of raw milk can reduce spore counts from 98% to > 99%, a result similar to the 95% observed in the present study. We recently described the efficiency of bactofugation in reducing 89.66% of preheating resistant psychrotrophs from raw milk (Ribeiro et al, 2019) and 88% of mesophilic thermoduric bacteria (Ribeiro et al, 2020). Regarding the microbial diversity of spore-forming bacteria, 107 isolates from raw milk from all batches were recovered.…”

Section: Resultsmentioning

confidence: 99%

Effect of bactofugation of raw milk on total bacterial and aerobic spore counts and on microbial diversity of sporeformers

Júnior

Tamanini

Alfieri

et al. 2022

Semina: Ciênc. Agrár.

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This study describes the effect of bactofugation (10,000 × g in a continuous flow of 10,000 L/h) of three batches of raw milk on total bacterial count (TBC) and aerobic spore count, and it also shows the effect on the microbial diversity of spore-forming bacteria by analysing their genetic variability through molecular approaches. Given that milk must be preheated to approximately 55 °C before being bactofuged, for comparison, the three batches were evaluated at different stages as refrigerated raw, preheated, and bactofuged milk. For preheated milk, it was found that bactofugation caused a significant reduction (p < 0.05) of 99.52% (from 4.5 × 106 to 2.1 × 104 CFU/mL) in the mean TBC and of 95% (from 333 to 17 CFU/mL) in the aerobic mesophilic spore count. Due to the effect of bactofugation on preheated milk, a reduction of 82% was observed in both TBC and aerobic spore count. With respect to diversity, 107 isolates from raw milk, prior to bactofugation, and 16 isolates from bactofuged milk were recovered and grouped into 40 and 8 clusters, respectively. The predominant species detected in raw and preheated milk were Bacillus toyonensis (63% - 20 clusters) and Lysinibacillus fusiformis (15% - 8 clusters). Proportionally, B. toyonensis (69% - 6 clusters) and L. fusiformis (25% - 1 cluster) were predominant in bactofuged milk. B. pumilus, L. varians, B. flexus, B. invictae, and B. megaterium, bacteria with a known milk spoilage potential, were isolated from milk prior to bactofugation, and they reduced to undetectable levels in bactofuged milk. Bactofugation of milk, therefore, reduces the TBC and aerobic spore count, with a significant effect in reducing the microbial diversity of spore-forming bacteria, proportional to their incidence in raw milk. Therefore, bactofugation can be an alternative to increase the shelf life and technological potential of milk.

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“…Clarification is used in the removal of excess impurities through distributing the milk into thin layers over conical disks, revolving at a relatively high speed. Bactofuge, a unique machine that operates at considerably higher centrifugal force, has been developed for a high degree of bacterial decontamination (34). Depending upon the time and temperature relation, pasteurization can be performed as-Low-temperature long time (65 • C, 30 min); high-temperature short time (72-75 • C for 25 s); Ultra-high temperature (125 ± 5 • C for 4s or 135 ± 5 • C, 4s) (35)(36)(37).…”

Section: Processing Of Goat Milk and Its Productsmentioning

confidence: 99%

Recent Insights Into Processing Approaches and Potential Health Benefits of Goat Milk and Its Products: A Review

Nayik¹,

Jagdale

Gaikwad

et al. 2021

Front. Nutr.

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Goat milk is considered to be a potential source of various macro- and micro-nutrients. It contains a good proportion of protein, fat, carbohydrates, and other nutritional components which help in promoting nutritional and desirable health benefits. Goat milk is considered to be superior in terms of numerous health benefits, and lower risk of allergy, when compared to the milk of other species. Several processing techniques such as pasteurization, ultrafiltration, microfiltration, and ultrasound have been employed to enhance the quality and shelf life of goat milk and its products. The diverse range of goat milk-based products such as yogurt, cheese, fermented milk, goat milk powder, and others are available in the market and are prepared by the intervention of advanced processing technologies. Goats raised in pasture-based feeding systems are shown to have a better milk nutritional composition than its counterpart. Goat milk contains potential bioactive components, which aids in the maintenance of the proper metabolism and functioning of the human body. This review gives insight into the key nutritional ingredients and bioactive constituents present in goat milk and their potential role in the development of various functional foods using different processing technologies. Goat milk could be considered as a significant option for milk consumption in infants, as compared to other milk available.

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Short communication: Effect of bactofugation of raw milk on counts and microbial diversity of psychrotrophs

Cited by 13 publications

References 28 publications

Effect of milk bactofugation on the counts and diversity of thermoduric bacteria

Effect of milk bactofugation on the counts and diversity of thermoduric bacteria

Effect of bactofugation of raw milk on total bacterial and aerobic spore counts and on microbial diversity of sporeformers

Recent Insights Into Processing Approaches and Potential Health Benefits of Goat Milk and Its Products: A Review

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