Proteolytic potential of psychrotrophic microorganisms isolated from fresh cheese
Given the economic importance of the dairy industry, product quality should be a constant concern. Some sensorial and technological properties of milk and dairy products are related to the spoilage contaminant microbiota, which is mainly represented by psychrotrophic proteolytic bacteria producing t...
| Main Authors: | , , , , |
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| Format: | Article |
| Language: | English |
| Published: |
Empresa de Pesquisa Agropecuária de Minas Gerais (EPAMIG)
2021-09-01
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| Series: | Revista do Instituto de Latícinios Cândido Tostes |
| Subjects: | |
| Online Access: | https://www.revistadoilct.com.br/rilct/article/view/822 |
| _version_ | 1818589025818116096 |
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| author | Dara Elizabeth Barbosa Rodrigues Leonardo Lima da Paixão Valdirene Rodrigues Santana Roberta Magalhães Dias Cardozo Solimar Gonçalves Machado |
| author_facet | Dara Elizabeth Barbosa Rodrigues Leonardo Lima da Paixão Valdirene Rodrigues Santana Roberta Magalhães Dias Cardozo Solimar Gonçalves Machado |
| author_sort | Dara Elizabeth Barbosa Rodrigues |
| collection | DOAJ |
| description | Given the economic importance of the dairy industry, product quality should be a constant concern. Some sensorial and technological properties of milk and dairy products are related to the spoilage contaminant microbiota, which is mainly represented by psychrotrophic proteolytic bacteria producing thermoresistant enzymes. Fresh artisanal cheeses are generally produced with raw milk, so it is of great importance to know the microbiota of these products. Therefore, the objective of this work was to count and isolate the psychrotrophic proteolytic bacteria and to evaluate the spoilage potential of these microorganisms isolated from fresh cheeses handcrafted and commercialized in Salinas, MG, Brazil. After the isolation of psychrotrophic proteolytic bacteria present in fresh cheese, the isolates were characterized in terms of Gram staining, shape, and oxidase activity. The proteolytic activity of the isolates was confirmed by a spot halo test using specific agar. The results highlighted the predominance of Gram-positive psychrotrophic proteolytic bacteria when the spoilage microbiota of the fresh cheese samples was evaluated. Considering the proteolytic potential, 34% of the isolates were considered highly proteolytic. The results showed that the initial contamination of fresh cheeses may interfere with the microbiological quality of these products. |
| first_indexed | 2024-12-16T09:34:06Z |
| format | Article |
| id | doaj.art-0a1d66b184a948b29ad0eee17a654f89 |
| institution | Directory Open Access Journal |
| issn | 0100-3674 2238-6416 |
| language | English |
| last_indexed | 2024-12-16T09:34:06Z |
| publishDate | 2021-09-01 |
| publisher | Empresa de Pesquisa Agropecuária de Minas Gerais (EPAMIG) |
| record_format | Article |
| series | Revista do Instituto de Latícinios Cândido Tostes |
| spelling | doaj.art-0a1d66b184a948b29ad0eee17a654f892022-12-21T22:36:26ZengEmpresa de Pesquisa Agropecuária de Minas Gerais (EPAMIG)Revista do Instituto de Latícinios Cândido Tostes0100-36742238-64162021-09-0175423224210.14295/2238-6416.v75i4.822462Proteolytic potential of psychrotrophic microorganisms isolated from fresh cheeseDara Elizabeth Barbosa RodriguesLeonardo Lima da PaixãoValdirene Rodrigues SantanaRoberta Magalhães Dias CardozoSolimar Gonçalves MachadoGiven the economic importance of the dairy industry, product quality should be a constant concern. Some sensorial and technological properties of milk and dairy products are related to the spoilage contaminant microbiota, which is mainly represented by psychrotrophic proteolytic bacteria producing thermoresistant enzymes. Fresh artisanal cheeses are generally produced with raw milk, so it is of great importance to know the microbiota of these products. Therefore, the objective of this work was to count and isolate the psychrotrophic proteolytic bacteria and to evaluate the spoilage potential of these microorganisms isolated from fresh cheeses handcrafted and commercialized in Salinas, MG, Brazil. After the isolation of psychrotrophic proteolytic bacteria present in fresh cheese, the isolates were characterized in terms of Gram staining, shape, and oxidase activity. The proteolytic activity of the isolates was confirmed by a spot halo test using specific agar. The results highlighted the predominance of Gram-positive psychrotrophic proteolytic bacteria when the spoilage microbiota of the fresh cheese samples was evaluated. Considering the proteolytic potential, 34% of the isolates were considered highly proteolytic. The results showed that the initial contamination of fresh cheeses may interfere with the microbiological quality of these products.https://www.revistadoilct.com.br/rilct/article/view/822proteolysisspoilagequalityraw milk. |
| spellingShingle | Dara Elizabeth Barbosa Rodrigues Leonardo Lima da Paixão Valdirene Rodrigues Santana Roberta Magalhães Dias Cardozo Solimar Gonçalves Machado Proteolytic potential of psychrotrophic microorganisms isolated from fresh cheese Revista do Instituto de Latícinios Cândido Tostes proteolysis spoilage quality raw milk. |
| title | Proteolytic potential of psychrotrophic microorganisms isolated from fresh cheese |
| title_full | Proteolytic potential of psychrotrophic microorganisms isolated from fresh cheese |
| title_fullStr | Proteolytic potential of psychrotrophic microorganisms isolated from fresh cheese |
| title_full_unstemmed | Proteolytic potential of psychrotrophic microorganisms isolated from fresh cheese |
| title_short | Proteolytic potential of psychrotrophic microorganisms isolated from fresh cheese |
| title_sort | proteolytic potential of psychrotrophic microorganisms isolated from fresh cheese |
| topic | proteolysis spoilage quality raw milk. |
| url | https://www.revistadoilct.com.br/rilct/article/view/822 |
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