Effect of Psychrotrophic Bacteria on Quality of Raw Milk and Dairy Products

Yıl 2014, Cilt: 12 Sayı: 4, 68 - 78, 01.12.2014

Ecem Akan Oktay Yerlikaya Özer Kınık

Öz

During the processing of raw milk, characteristics of microbial population affect significantly shelf life, organoleptic quality and yields of raw milk. At the present time cold storage before processing of raw milk is a common treatment and this case improves psychrotrophic bacterial growth. Therefore, their count in cold milk may become more than their ideal limit of 10 % of the initial raw milk microbial population. Psychrotrophic bacteria are able to form extracellular or intracellular termoresistant enzymes that cause spoilage of milk and dairy products. Also, some species of psychrotrophic bacteria resist to antibiotics and/or produce toxins. Today psychrotrophic bacteria cause problems of spoilage and significant economic losses. In this review, the effect of psychrotrophic bacteria on the quality of raw milk and dairy products is presented

Anahtar Kelimeler

Raw milk quality, Psychrotrophic bacteria, Microbial population, Cold storage

Psikrotrof Bakterilerin Çiğ Süt ve Süt Ürünleri Kalitesine Etkisi

Öz

Çiğ sütün işlenmesi sırasında mikrobiyal populasyonun özellikleri sütün raf ömrünü, duyusal kalitesini, bozulmasını ve çiğ sütten elde edilecek verimi önemli derecede etkilemektedir. Günümüzde süt sektöründe yaygın bir uygulama çiğ sütün işlenmeden önce soğukta saklanmasıdır ve bu durum psikrotrof bakterilerin gelişimini kolaylaştırmaktadır. Bu yüzden soğutulmuş sütte bu bakterilerin sayısı çiğ sütün soğutulmadan önceki mikrobiyal popülasyonundan %10 daha fazladır. Psikrotrof bakteriler genellikle süt ve ürünlerinde bozulmalara neden olabilen ekstrasellüler ya da intrasellüler sıcaklığa dayanıklı enzimler proteaz, lipaz ve fosfolipazlar oluşturmaya yeteneklidirler. Ayrıca bu bakterilerin bazı türleri bozulmalara sebep olmalarının yanında antibiyotiklere karşı direnç gösterirler ve/veya toksin üretirler. Psikrotrof bakteriler günümüzde süt endüstrisinde bozulmalara ve önemli ekonomik kayıplara sebep olan önemli bir problem olarak karşımıza çıkmaktadır. Bu makalede psikrotrof bakterilerin çiğ süt ve son ürün kalitesine etkisi incelenecektir

Anahtar Kelimeler

Çiğ süt kalitesi, Psikrotrof bakteriler, Mikrobiyal populasyon, Soğukta saklama

Kaynakça

• Barbano, D.M., Ma, Y., Santos, M.V. (2006)
• Influence of raw milk quality on fluid milk shelf life. Journal of Dairy Science 89(E. Suppl): E15-E19.
• Beena, A.K., Ranjini, A.R., Riya, T.G., 2011.
• Isolation of psychrotrophic multiple drug resistant Pseudomonas from pasteurised milk. Veterinary World 4: 349-352.
• Boor, K.J., Murphy, S.C., 2002. Microbiology of
• market milks. U knjizi: Dairy Microbiology Handbook, The microbiology of Milk and Milk Products, edited by Robinson, R.K., third edition, Wiley Interscience, New York, 91-122. Braun, P., Fehlhaber, K., Klug, C., Kopp, K., 1999. Investigations into the activity of enzymes produced by spoilage causing bacteria: a possible basis for improvet shelf life estimation. Food Microbiology 16: 531-540.
• Brown, K.L., 2000. Control of bacterial spores.
• British Medical Bulletin 56: 158-171.
• Causin, M.A., 1982. Presence and activity of psihro- trophic microorganisms in milk and dairy products: a review. Journal of Food Protection 45: 172-207.
• Cousins, C. M., Bramley, A.J., 1985. The Microbiology of Raw Milk. U knjizi: Dairy Microbiology, The Microbiology of Milk, (vol.1) edited by Robinson, R.K. Elsevier Applied Science Publishers, New York, 119- 164.
• Cempíriková, R., 2002. Psychrotrophic total bacterial counts in balk milk samples. Veterinary Medicine Czech 47: 227-233.
• Cempírková, R., Mikulová, M., 2009. Incidence of psychrotrophic lipolytic bacteria in cow’s milk. Czech Journal of Animal Science 54: 65-73.
• Champagne, C.P., Laing, R.R., Roy, D., Mafu, A. A., 1994. Psychrotrophs in Dairy Products: Their Effects and Their Control critical reviews Food science and Nutrition 34: 1-30.
• Chen, L., Coolbear, T., Daniel, R.M., 2004. Characteristics of proteinases and lipases produced by seven Bacillus sp. Isolated from milk powder production lines. Internationa Dairy Journal 14: 495- 504.
• Chen, L., Daniel, R.M., Coolbear, T., 2003. Detection and impact of protease and lipase activities in milk and milk powder (review). International Dairy Journal 13: 255-275.
• Christiansson, A., Bertilsson, J., Svensson, B., 1999. Bacillus cereus spores in raw milk: affecting the contamination of milk during the grazing period. Journal of Dairy Science 82: 305- 314 factor
• Constantin, O.E., 2009. Bacterial biofilms formation at air liquid interfaces. Innovative Romanian Food Biotechnology 5: 18-22.
• Corsetti, A., Rossi, J., Gobbetti, M., 2001. Interactions between yeasts and bacteria in the smear surface-ripened cheeses. International Journal of Food Microbiology 69: 1-10.
• Cousin, M.A., Marth, E.H., 1977. Changes in milk proteins caused by psychrotrophic bacteria. Milchwissenschaft 32: 377-341.
• Dogan, B., Boor, K.J., 2003. Genetic diversity and spoilage potentials among Pseudomonas isolated from fluid milk products and dairy processing plants. Applied and Environmental Microbiology 69: 130-138. spp.
• Elmher, H.M., 1998. Extended Shelf Life Refrigerated Foods: Microbiological Quality and Safety. Food Technology 52: 57 - 62.
• Eneroth, A., Ahrne, S., Molin, G., 2000. Contamina- tion of milk with Gram negative spoilage bacteria during filling of retail containers. International Journal of Food Microbiology 57: 99-106.
• Eneroth, A., Christiansson, A., Brendehang, J., Molin, G., 1998. Critical contamination site in the production line of pasteurised milk, with reference to the psychrotophic spoilage flora. International Dairy Journal 8: 829-834.
• Ercolini, D., Russo, F., Ferrocino, I., Villani. F., 2009. Molecular identification of and psychrotrophic bacteria from raw cow’s milk. Food Microbiology 26: 228-231. mesophilic
• Foltys, V., Kirchnerová, K., 2006. Mesophilic and psychrotrophic aerobe sporulating microorganisms in raw cow’s milk. Arhiva Zootechnica 9: 41-55.
• Fox, P.F., Guinee, T. P., Cogan, T.M., McSweeney, P.L.H., 2000. Microbiology of Cheese Ripening. Uknjizi Fundamentals of Cheese Science, An Aspen Publication, Aspen Publishers, Inc. Gaithersburg, Maryland, 206- 232.
• Fox, F.P. , 1981. Proteinases in Dairy Technology. Netherlands Milk and Dairy Journal 35: 233-253.
• Francis, K.P., Mayer, R., von Stetten, F., Gordon, S.A. Stewart, B., Scherer, S., 1998.Discrimination of psychrotrophic and mesophilic strains of Bacillus cereus group by PCR targeting of major cold shock protein genes. Applied and Environmental Microbiology 64: 3525-3529.
• Garbutt, J., 1997. Factor affecting the growth of microorganisms. Uknjizi Essentionals of Food Microbiology, London, 54-86.
• Gassem, M.A., Frank, J.F., 1991. Physical properties of yogurt made from milk treated with proteolytic enzymes. Journal of Dairy Science 74: 1503-1511.
• Griffiths, M.W., 1990. Toxin production by psychrotrophic Bacillus spp. present in milk. Journal of Food Protection 53:790-792.
• Hantsis-Zacharov, E., Halpern, M., 2007. Culturable psychrotropcih bacterial communities in raw milk and their proteolytic and lipolytic traits. Applied and Environmental Microbiology 73: 7162-7168.
• Hemalatha, S., Banu, N., 2010. DNA fingerprinting of Bacillus cereus from diverse sources by restriction fragment lenght polymorphism analysis. Advances in Bioscience and Biotechnology 1: 136- 144.
• Holm, C., Jepsen, L., Larsen, M., Jespersen, L., 2004. Predominant microflora of downgraded Danish bulk tank milk. Journal of Dairy Science 87: 1151-1157.
• Huck, J.R., Hammond, B.H., Murphy, S.C., Woodcock, N. H., Boor, K.J., 2007. Tracking spore- forming bacterial contaminantes in fluid milk- processing systems. Journal of Dairy Science 90: 4872-4883.
• Huemer, I.A., Klijn, N., Vogelsang, H.W.J., Langeveld, L.P.M., 1998. Termal death kinetics of spores of Bacillus sporothermodurans isolated from UHT milk. International Dairy Journal 8: 851-855.
• Johnston, D.W., Bruce, J., 1982. Incidence of thermoduric psychrtrophs in milk mproduced in West Scotland. Journal of Applied Bacteriology 52: 333-337.
• Koka, R., Weimer, B.C., 2001. Influence of growth conditions on heat stable phospholipase activity in Pseudomonas. Journal of Dairy Research 68: 109- 116.
• Kumaresan,G., Annalvilli, R., 2008. Incidence of Pseudomonas Tamilnadu Journal of Veterinary and Animal Science 4: 56-59.
• Kumura, H., Mikawa, K., Saito, Z., 1993. Purification and some properties of proteinase from Pseudomonas fluorescens No. 33. Journal of Dairy Research 60: 229- 237.
• Lafarge, V., Ogier, J.L., Girard, Maladen, V., Leveau, J.Y., Gruss, A., Delacroix-Buchnet, A., 2004. Raw cow milk bacterial population shifts attributable Environmental Microbiology 70: 5644-5650. Applied and
• Langeveld, L.P.M, Cuperus, F., 1976. The relation between temperature and growth rate in pasteurized milk of difference types of bacteria which are important to the deteriation of that milk. Netherlands Milk Dairy Journal 34: 106-125.
• Larsen, H.D., Jİrgensen, K., 1997. The occurrence of Bacillus cereus in Danish pasteurized milk. International Journal od Food Microbiology 34: 179- 186.
• Lin, S., Schraft, H., Odumeru, J.A., Griffiths, M.W., 1998. Identification of contamination sources of Bacillus cereus in pasteurized milk. International Journal of Food Microbiology 43: 159-171.
• Magan, N., Pavlou, A., Chrysanthakis, I., 2001. Milk sense: a: volatile sensing system recognises spoilage bacteria and yeasts in milk. Sensors and Actuators B 72: 28-34.
• Marshall, R.T., 1982. Relationship between the bacteriological quality of raw milk and the final products a rewiew. Kieler Milchwirtschaftliche Forschungsberichte 34: 149-157.
• Martins, M.L., Pinto, C.L.O., Rocha, R. B., de Araşjo, E.F., Vanetti, M.C.D., 2006. Genetic diversity of Gram-negative, proteolitic bacteria isolated from refrigerated raw milk. International Journal of Food Microbiology 111: 144 -148.
• Matta, H., Punj, V., 1999. Isolation and identification of lipolytic, psychrotrophic spore forming bacteria fram raw milk. International Journal of Dairy Technology 52: 59-62.
• McGuiggan, J.M., Gilmour, A., Lawrence, M.L., 1994. Factors influencing the recovery of psychrotrophic, Bacillus spp. from bulk raw milk. Journal of the Society of Dairy Technology 47: 111- 116.
• McPhee, J.D., Griffiths, M.W., 2002. Pseudomonas spp. Encyclopedia of Dairy Sciences, Vol. 4, Edited by Roginski, H., Fuquay W.J., Fox, F.P., Academic Press, 2340-2350.
• Meer, R.R., Baker, J., Bodyfelt, F.W., Griffiths, M.W., 1991. Psychrotrophic Bacillus spp. in fluid milk products: a review. Journal of Food Protection 54: 969-979.
• Mitchell, S.L., Marshall, R.T., 1989. Properties of Heat-stabile fluorescens: characterization and hydrolysis of milk proteins. Journal of Dairy Science 72: 864-874.
• Muir, D.D., 1996. The shelf life of dairy products: 1. Factors influencing raw milk and fresh products. Journal of the Society of Dairy Technology 49: 24- 32.
• Munsch-Alatossava, P., Alatossava, T., 2006. The darker side of raw milk spoiling psychrotrophs. Maataloustieteen Päivät www.smts.fi.
• Munsch-Alatossava, P., Alatossava, T., 2005. Phenotypic characterization of raw milk associated psychrotrophic bacteria. Microbiological Research 161: 334-346.
• Murugan, B., Villi, R. A., 2009. Lipolitic activity of Bacillus species isolated from milk and dairy products. The Indian Veterinary Journal 86: 80-81.
• Nabrdalik, M., Grata, K., Latala, A., 2010. Proteolytic activity of Bacillus cereus streins. Proceedings of ECOpole 4: 273-276.
• Nörnberg, M.F.B.L., Friedrich, R.S.C., Weiss, R.D.N., Tondo, E.C., Brandelli, A., 2010. Proteolytic activity among psychrotrophic bacteria isolated from refrigerated raw milk. International Journal of Dairy Technology 63: 41-46.
• O’Toole, G., Kaplan, H.B., Kolter, R., 2000. Biofilm formation as microbial developement. Annu Rev Microbial 54: 49-79.
• Poulsen, V.L., 1999. Microbial biofilms in food pro- cessing. LWT-Food Science and Technology 32: 321-326.
• Robinson, R.K., Lucey, J.A., Tamime, Y., 2006. Manufacture of Yoghurt. Fermented milk edited by Tamime, Y., Blackwell Science Ltd, Oxford, 53-71.
• Rossland, E., Langsrud, T., Sorhaug, T., 2005. Influence of controlled lactic fermentation on growth and sporulation of Bacillus cereus in milk. International Journal of Food Microbiology 103: 69- 77.
• Rowe, M.T., Johanston, D.E., Kilpatric, D.J., Dunstall, G., Murphy, R.J., 1990. Growth and extracellar enzymes production by psychrotrophic bacteria in raw milk stored at law temperature. Milchwissenchaft 45: 459-499.
• Rukure, G., Bester, B.H., 2001. Survival and growth of Bacillus cereus during Gouda cheese manufacturing, Food Control 12: 31-36.
• Senesi, S., Ghelardi, E., 2010. Production,secretion and biological activity of Bacillus cereus enterotoksins. Toxins 2: 1690-1703.
• Shah, N.P., 1994. Psychrotrophs in milk: a rewiew. Milchwissenchaft 49,432-437.
• Sillankorva, S., Neubauer, P., Azeredo, J., 2008. Pseudomonas fluorescens biofilms subjected to phage philBB-PF7A. BMC Biotechnology 78, Open Access 1-12.
• Sİrhaug, T., Stepaniak, L., 1997. Psychrotrophs and their enzymes in milk and dairy products: Quality aspects. Trends in Food Science and Technology 8: 35-41.
• Spiers, J.S., Buckling, A., Rainey, P.B., 2000. The couses of Pseudomonas diversity. Microbiology 146: 2345-2350.
• Stead, D., 1986. Microbial lipases: their characteristic, role in food spoilage and industrial uses. Journal of Dairy Research 53: 481-505.
• Stepaniak, L., 2002. Psychrotrophic Bacteria, Bacteria Encyclopedia of Dairy Sciences, Vol. 4, 2345- 2351. Pseudomonas spp.
• Suhren, G., 1989. Enzymes of Psychrotrophs in Raw Food. U knjizi: Producer Microorganisms. Edited by McKellar, R.C CRC Press, Inc, Boca Raton, Florida, 4-34.
• Svensson, B., Ekelund, Christiansson, A., 2004. Characterisation of Bacillus cereus isolated from milk silo tanks at eight different dairy plants. International Dairy Journal 14: 17-27.
• Walstra, P., Geurts, T.J., Noomen, A., Jellema, A., Van Boekel, M.A.J.S., 1999. Microbiology of Milk U knjizi: Dairy Technology, Principles of Milk Properties and Processes, edited by Marcel Dekker, Inc, New York, 149-170.
• Wang, L., Jayarao, B.M., 2001. Phenotypic and Genotypic Characterization of Pseudomonas fluorescens Izolated from Bulk Tank Milk. Journal of Dairy Science 84: 1421-1429.
• Watnick, P., Kolter, R., 2000. Biofilm, city of microbes. Journal of Bacteriology 182: 2675-2679.
• Wiedmann, M., Weilmeier, D., Dineen, S.S., Ralyea, R., Boor, K.J., 2000. Molecular and phenotypic characterization of Pseudomonas spp. isolated from milk. Applied and Environmental Microbiology 66: 2085-2095.
• Wijman, J.G.E., de Leeuw, P.P.L.A., Moezelaar, R., Zwietering, M.H., Abee, T., 2007. Air-liquid interface biofilms of Bacillus cereus: formation, sporulation and dispersion. Applied and Environmental Microbiology 73: 1481-1488.
• Zall, R.R., 1985. Control and Destruction of Microorganisms. U knjizi: Dairy Microbiology vol 1.ed. Robinson, R.K. Elsevier Applied Science Publishers, London, 77-117.
• Santana, E.H.W., de. Beloti, V., Müller, E.E., Ferreira, M.A.de., Morales, L.B.de., Pereira, M.S., Gusmão, V.V., 2004. Milk contamination in different points psychrotrophic and proteolytic microorganisms. Semina: Ciências Agrárias; Londrina 25: 349-358.
• Simões, M., Simões, L.C., Vierira, M.J. , 2010. A rewiew of current and emergent biofilm control strategies. Food Science and Technology 43: 573- 583.
• Randolph, H., 2006. Identifying spoilage bacteria and potential shelf- life problems. Dairy Food/Find Article 1-3.
• Kumarsan, G., Annalvilli, R., Sivakumar, K., 2007. Psychrotrophic spoilage of raw milk at different temperatures of storage. Journal of Applied Science Research 3: 1383-1387.
• Johnston, D.W., Bruce, J., 1982. Incidence of thermoduric psychrtrophs in milk produced in West Scotland. Journal of Applied Bacteriology 52: 333- 337.
• Kornacki, J.L., Flowers, R.S., 1998. Microbiology of Butter and Related Products. U Dairy Microbiology edited by Marth, E.H., Steele, J.L. Marcel Dekker, Inc., New York, 109-130.
• Fajardo-Lira, C., Nielsen, S.S., 1998. Effect of psychrotrophic microorganisms on the plasmin system in milk. Journal of Dairy Science 81: 901- 908.
• Janštová, B., Lukášová, J., Dračková, M., Vorlová, L., 2004. Influence of Bacillus spp. enzymes on ultra high temperature-treated milk proteins. Acta Veterinaria Brno 73: 393-400.
• Janštová, B., Dračková, M., Vorlová, L., 2006. Effect of Bacillus cereus enzymes on the milk quality following ultra high temperature processing. Acta Veterinaria Brno 75: 601-609.
• Salkinoja-Salonen, M. S., Vuorio. R., Andersson, M.A., Kämpfer, P., Andersson, M.C., Honkanen- Buzalski T., Scoging, A.C., 1999. Toxigenic strains of Bacillus licheniformis related to food poisoning. Applied and Enviromental Microbiology 65: 4637- 4645.
• Ren, T.J., Frank, J.F., Christen, G.L., 1988. Characterization of lipase of Pseudomonas flourescens 27 based on fatty profiles. Journal of Dairy Science 71: 1432-1438.
• Raaijmakers, J.M., De Bruijn, I., Nybroe, O., Ongena, M., 2010. Natural functions of lipopeptides from Bacillus and Pseudomonas: more than surfacttants and antibiotics. FEMS Microbiology Rewiews 34: 1037-1062.
• López, D., Vlamakis, H., Kolter, R., 2010. Biofilms. Cold Spring Harbor Perspectives in Biology 2:a000398, 1-11. [89] Gaunot, A-M., 1986. Psychrophilic and psychrotrophic microorganisms. Experimentaria 42:1192-1197.
• Lukašová, J., Vyhnálková, J., Pácová, Z., 2001. Bacillus species in raw milk and in the farm environment. Milchwissenschaft 56: 609-611.
• Ledford, R.A., 1998. Raw milk and fluid milk products. Applied Dairy Microbiology 41: 55-64.
• Samaržija, D., Podoreški, M., Sikora, S., Skelin, A., Pogačić, T., 2007. Mikroorganizmi uzročnici kvarenja mlijeka i mliječnih proizvoda. Mljekarstvo 57: 251-273.
• Samaržija, D., 1993. Upotreba Dip-slide metode za brzo određivanje ukupnog broja bakterija i broja Pseudomonas spp. u pasteriziranom mlijeku. Magistarski rad, Agronomski fakultet Sveučilišta u Zagrebu 1-65.
• Leitner, G., Silanikove, N., Jacobi, S., Weisbilt, L., Bernstein, S., Merin, U., 2008. The influence of storage on the farm and in dairy silos on milk quality for cheese production. International Dairy Journal 18: 109-113.
• Svenson, B., Monthan, A., Shaheen, R., Andersson, Christiansson, A., 2005. Occurrence of emetic toxin M., producing Bacillus cereus in the dairy production chain. International Dairy Journal 16: 740-749.
• Adams, D.M., Barach, J.T., Speck, M.L. (1976): Effect of psychrotrophic bacteria from raw milk on milk proteins and stability of milk proteins to ultrahigh temperature treatment. Journal of Dairy
• Science 59: 823-827.