Psychrotrophic bacteria in raw milk are most well known for their spoilage potential and cause significant economic losses in the dairy industry. Despite their ability to produce several exoenzyme types at low temperatures, psychrotrophs that dominate the microflora at the time of spoilage are generally considered benign bacteria. It was recently reported that raw milk-spoiling Gram-negative-ps...

Chryseobacterium mulctrae KACC 21234T is a novel species isolated from raw bovine milk. Psychrotrophic bacteria are considered contaminants and hypothesized to originate the environment. In this investigation, C. genome was determined be 4,868,651 bp long assembled into four contigs with G+C ratio of 33.8%. silico genomic analyses revealed presence genes encoding proteases (endopeptidase Clp, o...

Influence of storage temperature on the shelf life of the pasteurized milk and the enzymatic activity of psychrotrophic bacteria in whole and skimmed pasteurized milk were the main goals of the presented work. It was demonstrated that the storage temperature of 10C reduces the shelf life of pasteurized milk to one third in comparison with a storage at 4 C. The average shelf life of the full cre...

The bacteriological quality of unfrozen raw ground beef was evaluated after 0, 3, 6, 9, 12, 15, and 18 days of storage at 29 +/- 1 F (-1.7 +/- 0.6 C). At the time of fabrication, all of the ground beef samples contained 10(6) or fewer total aerobic and psychrotrophic bacteria/g; 81% contained 100 or fewer coliforms/g; 94% contained 100 or fewer Escherichia coli/g; and all of the samples contain...

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...

The wide array of available dairy foods challenges the microbiologist, engineer, and technologist to find the best ways to prevent the entry of microorganisms, destroy those that do get in along with their enzymes, and prevent the growth and activities of those that escape processing treatments. Troublesome spoilage microorganisms include aerobic psychrotrophic Gram-negative bacteria, yeasts, m...