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CLC number: TS201.3

On-line Access: 2018-08-02

Received: 2017-07-10

Revision Accepted: 2017-12-28

Crosschecked: 2018-07-06

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Citations:  Bibtex RefMan EndNote GB/T7714


Guo-Qing He


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Journal of Zhejiang University SCIENCE B 2018 Vol.19 No.8 P.630-642


Spoilage potential of psychrotrophic bacteria isolated from raw milk and the thermo-stability of their enzymes

Author(s):  Lei Yuan, Faizan A. Sadiq, Tong-Jie Liu, Yang Li, Jing-Si Gu, Huan-Yi Yang, Guo-Qing He

Affiliation(s):  College of Biosystems Engineering and Food Science, Zhejiang University, Hangzhou 310058, China

Corresponding email(s):   gqhe@zju.edu.cn, gqhelab@163.com

Key Words:  Spoilage enzyme, Psychrotrophic bacteria, Raw milk, Thermo-stability

Lei Yuan, Faizan A. Sadiq, Tong-Jie Liu, Yang Li, Jing-Si Gu, Huan-Yi Yang, Guo-Qing He. Spoilage potential of psychrotrophic bacteria isolated from raw milk and the thermo-stability of their enzymes[J]. Journal of Zhejiang University Science B, 2018, 19(8): 630-642.

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author="Lei Yuan, Faizan A. Sadiq, Tong-Jie Liu, Yang Li, Jing-Si Gu, Huan-Yi Yang, Guo-Qing He",
journal="Journal of Zhejiang University Science B",
publisher="Zhejiang University Press & Springer",

%0 Journal Article
%T Spoilage potential of psychrotrophic bacteria isolated from raw milk and the thermo-stability of their enzymes
%A Lei Yuan
%A Faizan A. Sadiq
%A Tong-Jie Liu
%A Yang Li
%A Jing-Si Gu
%A Huan-Yi Yang
%A Guo-Qing He
%J Journal of Zhejiang University SCIENCE B
%V 19
%N 8
%P 630-642
%@ 1673-1581
%D 2018
%I Zhejiang University Press & Springer
%DOI 10.1631/jzus.B1700352

T1 - Spoilage potential of psychrotrophic bacteria isolated from raw milk and the thermo-stability of their enzymes
A1 - Lei Yuan
A1 - Faizan A. Sadiq
A1 - Tong-Jie Liu
A1 - Yang Li
A1 - Jing-Si Gu
A1 - Huan-Yi Yang
A1 - Guo-Qing He
J0 - Journal of Zhejiang University Science B
VL - 19
IS - 8
SP - 630
EP - 642
%@ 1673-1581
Y1 - 2018
PB - Zhejiang University Press & Springer
ER -
DOI - 10.1631/jzus.B1700352

The storage and transportation of raw milk at low temperatures promote the growth of psychrotrophic bacteria and the production of thermo-stable enzymes, which pose great threats to the quality and shelf-life of dairy products. Though many studies have been carried out on the spoilage potential of psychrotrophic bacteria and the thermo-stabilities of the enzymes they produce, further detailed studies are needed to devise an effective strategy to avoid dairy spoilage. The purpose of this study was to explore the spoilage potential of psychrotrophic bacteria from Chinese raw milk samples at both room temperature (28 °C) and refrigerated temperature (7 °C). Species of Yersinia, Pseudomonas, Serratia, and Chryseobacterium showed high proteolytic activity. The highest proteolytic activity was shown by Yersinia intermedia followed by Pseudomonas fluorescens (d). Lipolytic activity was high in isolates of Acinetobacter, and the highest in Acinetobacter guillouiae. Certain isolates showed positive β-galactosidase and phospholipase activity. Strains belonging to the same species sometimes showed markedly different phenotypic characteristics. Proteases and lipases produced by psychrotrophic bacteria retained activity after heat treatment at 70, 80, or 90 °C, and proteases appeared to be more heat-stable than lipases. For these reasons, thermo-stable spoilage enzymes produced by a high number of psychrotrophic bacterial isolates from raw milk are of major concern to the dairy industry. The results of this study provide valuable data about the spoilage potential of bacterial strains in raw milk and the thermal resistance of the enzymes they produce.


方法:采用不同的筛选培养基评估480株嗜冷菌在室温(28 °C)和低温(7 °C)产蛋白酶、脂肪酶、磷脂酶及β-半乳糖苷酶的能力;根据初筛的结果分别以偶氮酪蛋白和对硝基苯酚棕榈酸酯为底物定量测定蛋白酶和脂肪酶的酶活力;挑选酶活力高的蛋白酶和脂肪酶,分别测定经70、80和90 °C条件下处理一段时间后的残留酶活计算出热稳定性,并根据热动力学公式计算相关的热力学参数.
结论:PseudomonasSerratiaChryseobacterium产蛋白酶的能力强,而Yersinia intermedia产蛋白酶的活力最高;Acinetobacter产脂肪酶的能力强,其中Acinetobacter guillouiae产脂肪酶的活力最高;而一些特定的属能产生β-半乳糖苷酶及磷脂酶.细菌产腐败酶的能力在种水平上表现出差异性(如Pseudomonas fluorescensPseudomonas fragi).大量的蛋白酶及脂肪酶即使经高温热处理后仍有酶活残留,且所得的热灭活动力学的参数证实这些腐败酶经常规方法灭菌后仍对乳制品的品质及货架期有潜在的危害.


Darkslateblue:Affiliate; Royal Blue:Author; Turquoise:Article


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