CLC number: TS201.3
On-line Access: 2018-08-02
Received: 2017-07-10
Revision Accepted: 2017-12-28
Crosschecked: 2018-07-06
Cited: 0
Clicked: 4093
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,in press.Frontiers of Information Technology & Electronic Engineering,in press.https://doi.org/10.1631/jzus.B1700352 @article{title="Spoilage potential of psychrotrophic bacteria isolated from raw milk and the thermo-stability of their enzymes", %0 Journal Article TY - JOUR
原料奶中嗜冷菌产腐败酶的能力及腐败酶的热稳定性研究创新点:系统地分析和比较不同种类的嗜冷菌在室温和低温下产腐败酶的能力,并探究这些腐败酶的耐热性,为控制乳制品和其它低温储藏食品的腐败变质提供理论基础. 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:Pseudomonas、Serratia及Chryseobacterium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 fluorescens和Pseudomonas 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. 关键词组: Darkslateblue:Affiliate; Royal Blue:Author; Turquoise:Article
Reference[1]Abdou AM, 2003. Purification and partial characterization of psychrotrophic Serratia marcescens lipase. J Dairy Sci, 86(1):127-132. [2]Andersson RE, Hedlund CB, Jonsson U, 1979. Thermal inactivation of a heat-resistant lipase produced by the psychrotrophic bacterium Pseudomonas fluorescens. J Dairy Sci, 62(3):361-367. [3]Baglinière F, Salgado RL, Salgado CA, et al., 2017. Biochemical characterization of an extracellular heat-stable protease from Serratia liquefaciens isolated from raw milk. J Food Sci, 82(4):952-959. [4]Baruzzi F, Lagonigro R, Quintieri L, et al., 2012. Occurrence of non-lactic acid bacteria populations involved in protein hydrolysis of cold-stored high moisture Mozzarella cheese. Food Microbiol, 30(1):37-44. [5]Baur C, Krewinkel M, Kutzli I, et al., 2015. Isolation and characterisation of a heat-resistant peptidase from Pseudomonas panacis withstanding general UHT processes. Int Dairy J, 49:46-55. [6]Bekker A, Steyn L, Charimba G, et al., 2015. Comparison of the growth kinetics and proteolytic activities of Chryseobacterium species and Pseudomonas fluorescens. Can J Microbiol, 61(12):977-982. [7]Bekker A, Jooste P, Steyn L, et al., 2016. Lipid breakdown and sensory analysis of milk inoculated with Chryseobacterium joostei or Pseudomonas fluorescens. Int Dairy J, 52: 101-106. [8]Buchon L, Laurent P, Gounot AM, et al., 2000. Temperature dependence of extracellular enzymes production by psychrotrophic and psychrophilic bacteria. Biotechnol Lett, 22(19):1577-1581. [9]Caldera L, Franzetti L, van Coillie E, et al., 2016. Identification, enzymatic spoilage characterization and proteolytic activity quantification of Pseudomonas spp. isolated from different foods. Food Microbiol, 54:142-153. [10]Capodifoglio E, Vidal AMC, Lima JAS, et al., 2016. Lipolytic and proteolytic activity of Pseudomonas spp. isolated during milking and storage of refrigerated raw milk. J Dairy Sci, 99(7):5214-5223. [11]Champagne CP, Laing RR, Roy D, et al., 1994. Psychrotrophs in dairy products: their effects and their control. Crit Rev Food Sci Nutr, 34(1):1-30. [12]Chen L, Daniel RM, Coolbear T, 2003. Detection and impact of protease and lipase activities in milk and milk powders. Int Dairy J, 13(4):255-275. [13]Chen W, Chen H, Xia Y, et al., 2009. Immobilization of recombinant thermostable β-galactosidase from Bacillus stearothermophilus for lactose hydrolysis in milk. J Dairy Sci, 92(2):491-498. [14]Cusato S, Gameiro AH, Sant'Ana AS, et al., 2014. Assessing the costs involved in the implementation of GMP and HACCP in a small dairy factory. Qual Assur Saf Crops Foods, 6(2):135-139. [15]Decimo M, Morandi S, Silvetti T, et al., 2014. Characterization of Gram-negative psychrotrophic bacteria isolated from Italian bulk tank milk. J Food Sci, 79(10):M2081-M2090. [16]Deeth HC, Khusniati T, Datta N, et al., 2002. Spoilage patterns of skim and whole milks. J Dairy Res, 69(2):227-241. [17]Glück C, Rentschler E, Krewinkel M, et al., 2016. Thermostability of peptidases secreted by microorganisms associated with raw milk. Int Dairy J, 56:186-197. [18]Gurung M, Nam HM, Tamang MD, et al., 2013. Prevalence and antimicrobial susceptibility of Acinetobacter from raw bulk tank milk in Korea. J Dairy Sci, 96(4):1997-2002. [19]Law BA, Sharpe ME, Chapman HR, 1976. The effect of lipolytic Gram-negative psychrotrophs in stored milk on the development of rancidity in Cheddar cheese. J Dairy Res, 43(3):459-468. [20]Lilbaek HM, Fatum TM, Ipsen R, et al., 2007. Modification of milk and whey surface properties by enzymatic hydrolysis of milk phospholipids. J Agric Food Chem, 55(8):2970-2978. [21]Ma Y, Barbano DM, Santos M, 2003. Effect of CO2 addition to raw milk on proteolysis and lipolysis at 4°C. J Dairy Sci, 86(5):1616-1631. [22]Machado SG, Heyndrickx M, de Block J, et al., 2016. Identification and characterization of a heat-resistant protease from Serratia liquefaciens isolated from Brazilian cold raw milk. Int J Food Microbiol, 222:65-71. [23]Olusesan AT, Azura LK, Forghani B, et al., 2011. Purification, characterization and thermal inactivation kinetics of a non-regioselective thermostable lipase from a genotypically identified extremophilic Bacillus subtilis NS 8. New Biotechnol, 28(6):738-745. [24]Rajmohan S, Dodd CER, Waites WM, 2002. Enzymes from isolates of Pseudomonas fluorescens involved in food spoilage. J Appl Microbiol, 93(2):205-213. [25]Sadiq FA, Li Y, Liu TJ, et al., 2016. The heat resistance and spoilage potential of aerobic mesophilic and thermophilic spore forming bacteria isolated from Chinese milk powders. Int J Food Microbiol, 238:193-201. [26]Santos JA, González CJ, López-Dı́az TM, et al., 1996. Extracellular protease production by dairy strains of Aeromonas hydrophila as affected by growth media and incubation temperature. Food Microbiol, 13(1):47-51. [27]Sørhaug T, Stepaniak L, 1997. Psychrotrophs and their enzymes in milk and dairy products: quality aspects. Trends Food Sci Technol, 8(2):35-41. [28]Stoeckel M, Lidolt M, Achberger V, et al., 2016. Growth of Pseudomonas weihenstephanensis, Pseudomonas proteolytica and Pseudomonas sp. in raw milk: impact of residual heat-stable enzyme activity on stability of UHT milk during shelf-life. Int Dairy J, 59:20-28. [29]Teh KH, Flint S, Palmer J, et al., 2012. Proteolysis produced within biofilms of bacterial isolates from raw milk tankers. Int J Food Microbiol, 157(1):28-34. [30]Teh KH, Lindsay D, Palmer J, et al., 2013. Lipolysis within single culture and co-culture biofilms of dairy origin. Int J Food Microbiol, 163(2-3):129-135. [31]Titball RW, 1993. Bacterial phospholipases C. Microbiol Rev, 57(2):347-366. [32]Vacheyrou M, Normand AC, Guyot P, et al., 2011. Cultivable microbial communities in raw cow milk and potential transfers from stables of sixteen French farms. Int J Food Microbiol, 146(3):253-262. [33]Venter H, Osthoff G, Litthauer D, 1999. Purification and characterization of a metalloprotease from Chryseobacterium indologenes Ix9a and determination of the amino acid specificity with electrospray mass spectrometry. Protein Expr Purif, 15(3):282-295. [34]Vithanage NR, Dissanayake M, Bolge G, et al., 2016. Biodiversity of culturable psychrotrophic microbiota in raw milk attributable to refrigeration conditions, seasonality and their spoilage potential. Int Dairy J, 57:80-90. [35]von Neubeck M, Baur C, Krewinkel M, et al., 2015. Biodiversity of refrigerated raw milk microbiota and their enzymatic spoilage potential. Int J Food Microbiol, 211: 57-65. [36]Wiedmann M, Weilmeier D, Dineen SS, et al., 2000. Molecular and phenotypic characterization of Pseudomonas spp. isolated from milk. Appl Environ Microbol, 66(5):2085-2095. [37]Woods RG, Burger M, Beven CA, et al., 2001. The aprX-lipA operon of Pseudomonas fluorescens B52: a molecular analysis of metalloprotease and lipase production. Microbiology, 147(2):345-354. [38]Yuan L, Sadiq FA, Liu TJ, et al., 2017. Psychrotrophic bacterial populations in Chinese raw dairy milk. LWT, 84:409-418. [39]Zhang SW, Lv JP, 2014. Purification and properties of heat-stable extracellular protease from Pseudomonads fluorescens BJ-10. J Food Sci Technol, 51(6):1185-1190. Journal of Zhejiang University-SCIENCE, 38 Zheda Road, Hangzhou
310027, China
Tel: +86-571-87952783; E-mail: cjzhang@zju.edu.cn Copyright © 2000 - 2024 Journal of Zhejiang University-SCIENCE |
Open peer comments: Debate/Discuss/Question/Opinion
<1>