The diversity and proteolytic properties of psychrotrophic bacteria in raw cows' milk from North China

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• 作者：Liang Xin^a ; Zhaoxu Meng^a ; Lanwei Zhang^a ; ^b ; ^{zhanglw@hit.edu.cn} ; Yanhua Cui^a ; Xue Han^a ; Huaxi Yi^b
• 刊名：International Dairy Journal
• 出版年：2017
• 出版时间：March 2017
• 年：2017
• 卷：66
• 期：Complete
• 页码：34-41
• 全文大小：2154 K
• 卷排序：66

文摘

Most psychrotrophic bacteria have the ability to produce thermoresistant proteases that can destroy the quality of milk and dairy products. To investigate the population dynamics of psychrotrophic bacteria during refrigeration, three raw cows' milk samples (sample A comprising milk from 10 farms in Beijing, sample B comprising milk from 5 farms in Heihe, and sample C comprising milk from 7 farms in Harbin) were refrigerated at 0–5 °C and 5–10 °C. PCR-DGGE (Polymerase chain reaction-denaturing gradient gel electrophoresis) analysis revealed that the bacterial community profiles varied from geographical site to site, and with refrigeration temperature. The dominant psychrotrophic bacteria among the samples after storage were affiliated with the order Pseudomonadales. Following isolation and identification, 8 psychrotrophic isolates were selected as stronger protease producers and their growth and proteolytic activities were assessed. The results indicate that the composition of psychrotrophic bacteria play an important role in the determination of the quality of milk and dairy products.