The Modeling of Psychotropic Bacteria Affecting Milk Products

Abstract

In this study, the effects of psychrotroph bacteria on milk processing will be examined. It is known that the amount of bacteria population in milk and the properties of these bacteria during raw milk processing affect the shelf life and quality of milk. Since raw milk is stored in the cold before processing, the population of psychrotrophic bacteria is increasing and these bacteria produce enzymes that cause spoilage in milk and dairy products, so they cause economic losses as they cause spoilage in milk, and the population of these bacteria must be kept under control to prevent these economic losses. In order to keep the population of these bacteria under control, information about the growth rates should be obtained, and using the predictive microbiology science, an idea about the growth rate of the bacteria can be obtained. In this study, lactic acid bacteria belonging to the psychrotrophic bacteria group will be examined and in order to determine the growth rate of lactic acid bacteria, these bacteria will be modeled with modified Gompertz model and maximum bacteria growth rate of these bacteria will be obtained.

Keywords

• Predictive microbiology,psychotropic bacteria,lactic asid bacteria,Gompertz model

References

1. [1] Baranyi J., Roberts T.A, “Predictive Microbiology”, Quantitative Microbial Ecology Culture, 1-7, 2004.
2. [2] Esty J.R. and Meyer K.F., “Heat resistance of spores of B botulinus and allied anaerobes”, J. Infectious Diseases, 31, 650-663, 1922.
3. [3] Roberts T.A. and Jarvis B, “Predictive Modeling of Food Safety with particular reference to Clostridium botulinum in model cured meat systems, in TA Roberts and FA Skinnr (Eds.) Food Microbiology” Advances and Prospects, Orlando, FL, Academic Press. pp. 85-95, 1983.
4. [4] Ünal D.H. ve Özdemir K., “Sapanca Gölü (Sakarya) Havzası Toprak ve Sedimentlerinden Streptomyces Cinsi Bakterilerin İzolasyonu, Karakterizasyonu ve Teşhisi”, BEU Journal of Science, 8 (3), 826-834, 2019.
5. [5] Ertaş M., Özdemir K. ve Atalan E., “Isolation and characterization of Micromonospora bacteria from various soil samples obtained around Lake Van”, African Journal of Biotechnology, 8 (3), 826-834, 2019.
6. [6] Özok Ö. ve Özdemir K., “Sakarya ili ormanlık alan topraklarından Streptomyces türlerinin izolasyonu, karakterizasyonu ve bazı ekstraselüler”, Toprak Bilimi ve Bitki Besleme Dergisi 7(1) 64 – 71, 2019.
7. [7] Cempíriková, R., 2002. Psychrotrophic total bacterial counts in balk milk samples. Veterinary Medicine Czech 47: 227-233 [8] 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.
8. [9] Marshall, R.T., 1982. Relationship between the bacteriological quality of raw milk and the final products a rewiew. Kieler Milchwirtschaftliche Forschungsberichte 34: 149-157.

9. [10] Cempírková, R., Mikulová, M., 2009. Incidence of psychrotrophic lipolytic bacteria in cow’s milk. Czech Journal of Animal Science 54: 65-73.
10. [11] Christiansson, A., Bertilsson, J., Svensson, B., 1999. Bacillus cereus spores in raw milk: factor affecting the contamination of milk during the grazing period. Journal of Dairy Science 82: 305- 314.
11. [12] 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.
12. [13] 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.
13. [14] Brown, K.L., 2000. Control of bacterial spores. British Medical Bulletin 56: 158-171.
14. [15] Kumaresan,G., Annalvilli, R., 2008. Incidence of Pseudomonas species in pasteurised milk. Tamilnadu Journal of Veterinary and Animal Science 4: 56-59.
15. [16] 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.
16. [17] 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 improved shelf life estimation. Food Microbiology 16: 531-540.
17. [18] 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.
18. [19] Holm, C., Jepsen, L., Larsen, M., Jespersen, L., 2004. Predominant microflora of downgraded Danish bulk tank milk. Journal of Dairy Science 87: 1151-1157.
19. [20] Munsch-Alatossava, P., Alatossava, T., 2005. Phenotypic characterization of raw milk associated psychrotrophic bacteria. Microbiological Research 161: 334-346.
20. [21] Shah, N.P., 1994. Psychrotrophs in milk: a rewiew. Milchwissenchaft 49,432-437.
21. [22] Stead, D., 1986. Microbial lipases: their characteristics, role in food spoilage and industrial uses. Journal of Dairy Research 53: 481-505.
22. [23] Sillankorva, S., Neubauer, P., Azeredo, J., 2008. Pseudomonas fluorescens biofilms subjected to phage philBB-PF7A. BMC Biotechnology 78, Open Access 1-12.
23. [24] 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.
24. [25] 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 of the dairy process. mesophilic, psychrotrophic and proteolytic microorganisms.
25. [26] 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.
26. [27] 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.
27. [28] Martins, M.L., Pinto, C.L.O., Rocha, R. B., de Araújo, 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.
28. [29] Raaijmakers, J.M., De Bruijn, I., Nybroe, O., Ongena, M., 2010. Natural functions of lipopeptides from Bacillus and Pseudomonas: more than surfactants and antibiotics. FEMS Microbiology Reviews 34: 1037-1062. [30] Alexandrov, G. A., 2008. Forest growth in the light of the thermodynamic theory of ecological 466 systems. Ecological Modelling, 216: 102 – 106.