Spoilage potential of a heat-stable lipase produced by Serratia liquefaciens isolated from cold raw milk

Salgado, Cleonice Aparecida; Baglinière, François; Vanetti, Maria Cristina Dantas

doi:10.1016/j.lwt.2020.109289

Cited by 29 publications

(10 citation statements)

References 32 publications

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“…Bacterial strains associated with spoilage include Pectobacterium carotovorum [ 2 , 3 ], Brochothrix thermosphacta [ 4 ], Clostridium perfringens [ 5 ], Bacillus spp. [ 6 , 7 ], Pseudomonas fragi [ 8 ], Pseudomonas fluorescens [ 9 ], Shewanella putrefaciens [ 10 ], Serratia liquefaciens [ 11 ] and Hafnia alvei [ 12 ]. Food spoilage is a primary concern for food industries due to susceptible loss of shelf life and hence the economic losses followed by a long-term impact on consumer preferences.…”

Section: Introductionmentioning

confidence: 99%

Plasma-Activated Water (PAW) as a Disinfection Technology for Bacterial Inactivation with a Focus on Fruit and Vegetables

Soni

Choi

Brightwell

2021

Foods

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Plasma-activated water (PAW) is generated by treating water with cold atmospheric plasma (CAP) using controllable parameters, such as plasma-forming voltage, carrier gas, temperature, pulses, or frequency as required. PAW is reported to have lower pH, higher conductivity, and higher oxygen reduction potential when compared with untreated water due to the presence of reactive species. PAW has received significant attention from researchers over the last decade due to its non-thermal and non-toxic mode of action especially for bacterial inactivation. The objective of the current review is to develop a summary of the effect of PAW on bacterial strains in foods as well as model systems such as buffers, with a specific focus on fruit and vegetables. The review elaborated the properties of PAW, the effect of various treatment parameters on its efficiency in bacterial inactivation along with its usage as a standalone technology as well as a hurdle approach with mild thermal treatments. A section highlighting different models that can be employed to generate PAW alongside a direct comparison of the PAW characteristics on the inactivation potential and the existing research gaps are also included. The mechanism of action of PAW on the bacterial cells and any reported effects on the sensory qualities and shelf life of food has been evaluated. Based on the literature, it can be concluded that PAW offers a significant potential as a non-chemical and non-thermal intervention for bacterial inactivation, especially on food. However, the applicability and usage of PAW depend on the effect of environmental and bacterial strain-based conditions and cost-effectiveness.

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Section: Introductionmentioning

confidence: 99%

Plasma-Activated Water (PAW) as a Disinfection Technology for Bacterial Inactivation with a Focus on Fruit and Vegetables

Soni

Choi

Brightwell

2021

Foods

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“…However, if there is no production for an extended period, the grains are frozen and stored. While species of the Pseudomonas genus are the most researched microorganisms in raw milk and its products, Serratia are also frequently detected in raw milk samples stored at +4°C, storage tanks, and milk processing plants (Salgado et al, 2020). In a study conducted by Cao et al (2019) on tibicos samples, which are also called water kefir or sugary kefir and are structurally and microbiologically very similar to milk kefir grains, found that Serratia was the most highly detected genus.…”

Section: Discussionmentioning

confidence: 99%

Investigation of changes in culturable lactic microflora during freeze storage in cow and goat milk kefirs by high‐throughput sequencing

Biçer

Telli

Sönmez

et al. 2022

Food Processing Preservation

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This study determined changes in the live lactic microflora of cow and goat milk kefirs, traditionally produced using kefir grain and freeze stored for 30 days, using high‐throughput sequencing. In kefir grains, 71.29% Lactococcus, 16.27% Enterococcus, and 12.3% Serratia were found in the M17 agar, and 69.93% Lacticaseibacillus and 24.54% Lactobacillus were found in MRS agar. In the M17 agar of cow milk kefir, 78.26% Lactococcus was found on day 0, and this rate was 91.68%, 87.98%, and 88.14%, on the 7th, 14th, and 30th days, respectively. As for goat milk kefir, Lactococcus levels were 82.98%, 93.28%, 87.77%, and 84.92%, respectively. On the MRS agar in cow milk kefirs, Lacticaseibacillus levels were found as 56.98%, 61.21%, 87.54%, and 75.50%, on days 0, 7, 14, and 30 of storage, respectively, while the rates were 48.95%, 77.02%, 87.85%, and 83.38% for goat milk kefirs, respectively. As a result, although kefir beverages frozen at −25°C contain sufficient levels of Lactobacillus and Lactococcus, it has been determined that the genus Serratia, which is one of the main spoilage factors in dairy products, is also increasing. Novelty impact statement In this study, the changes in the living lactic microflora during the frozen storage of traditional kefir beverages, whose production is increasing, were determined by high‐throughput sequencing. It is thought that it is important to determine the effect of the freezing process on the viability of lactic acid bacteria, which are thought to have probiotic properties, for the long‐term storage of these beverages. However, while lactic acid bacteria maintain their viability, it should be taken into account that microorganisms that are resistant to freeze conditions and cause spoilage can also develop.

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“…A atividade residual de lipase após tratamento térmico do leite pode ser elevada. A lipase produzida por S. liquefaciens L135 não teve sua atividade alterada pela pasteurização rápida, e manteve 47% de atividade após pasteurização lenta, podendo ser associada à deterioração do leite pasteurizado (Salgado et al, 2020).…”

Section: Impacto Das Lipases Na Indústria Laticinistaunclassified

“…Entre as bactérias psicrotróficas que produzem enzimas lipolíticas, Pseudomonas é o gênero predominante entre os Gram-negativos e Bacillus, o predominante entre os Gram-positivos (Vithanage et al, 2016;Yuan et al, 2017;Zhang et al, 2019). No entanto, outros gêneros bacterianos isolados a partir de leite cru também podem produzir enzimas lipolíticas, como Serratia, Hafnia, Acinetobacter, Microbacterium, Enterobacter, Flavobacterium e Sphingobacterium (Hantsis-Zacharov;Halpern, 2007;Decimo et al, 2014;Vithanage et al, 2016;Yuan et al, 2017;Salgado et al, 2020).…”

Section: Introductionunclassified

Lipases bacterianas: impactos na qualidade de produtos lácteos e potencial biotecnológico

Santos

Salgado

Vanetti

2021

RSD

Self Cite

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Lipases são enzimas que catalisam a hidrólise de triacilgliceróis, com liberação de ácidos graxos que podem estar associadas com a deterioração de muitos alimentos. Por outro lado, as lipases de origem microbiana apresentam características desejáveis para serem utilizadas em diversas aplicações biotecnológicas e são consideradas biocatalisadores versáteis, atuantes numa variedade de reações químicas. O objetivo deste trabalho foi avaliar, por meio de revisão da literatura, o impacto de lipases bacterianas na qualidade de produtos lácteos e o potencial biotecnológico dessas enzimas. Bactérias psicrotróficas isoladas do leite cru refrigerado, comumente secretam lipases termorresistentes, um problema para a indústria laticinista, pois resistem aos tratamentos térmicos utilizados e permanecem no produto lácteo acabado. Os ácidos graxos liberados durante a lipólise contribuem para o sabor forte, rançoso e de sabão dos produtos lácteos, tornando-os inaceitáveis pelo consumidor. No entanto, quando esta atividade é controlada, as lipases atuam no desenvolvimento de atributos sensoriais desejáveis. Por exemplo, em alguns queijos de maturação prolongada a atividade lipolítica é essencial para o desenvolvimento de sabores característicos. Além disso, as lipases apresentam grande potencial de aplicação biotecnológica, inclusive na degradação de poliuretanos, configurando vantagem para a indústria. Portanto, as lipases podem causar defeitos nos produtos lácteos, mas também são de grande interesse industrial quando sua atividade é explorada.

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Spoilage potential of a heat-stable lipase produced by Serratia liquefaciens isolated from cold raw milk

Cited by 29 publications

References 32 publications

Plasma-Activated Water (PAW) as a Disinfection Technology for Bacterial Inactivation with a Focus on Fruit and Vegetables

Plasma-Activated Water (PAW) as a Disinfection Technology for Bacterial Inactivation with a Focus on Fruit and Vegetables

Investigation of changes in culturable lactic microflora during freeze storage in cow and goat milk kefirs by high‐throughput sequencing

Lipases bacterianas: impactos na qualidade de produtos lácteos e potencial biotecnológico

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