Culturable psychrotrophic bacterial communities in raw milk and their proteolytic and lipolytic traits.

ABSTRACT: During cold storage after milk collection, psychrotrophic bacterial populations dominate the microflora, and their extracellular enzymes, mainly proteases and lipases, contribute to the spoilage of dairy products. The diversity, dynamics, and enzymatic traits of culturable psychrotrophs in raw milk from four farms were investigated over a 10-month period. About 20% of the isolates were found to be novel species, indicating that there is still much to be learned about culturable psychrotrophs in raw milk. The psychrotrophic isolates were identified and classified in seven classes. Three classes were predominant, with high species richness (18 to 21 species per class) in different seasons of the year: Gammaproteobacteria in spring and winter, Bacilli in summer, and Actinobacteria in autumn.

SUBMITTER: Hantsis-Zacharov E 

PROVIDER: S-EPMC2168224 | biostudies-literature | 2007 Nov

REPOSITORIES: biostudies-literature