ISSN: 0973-7510

E-ISSN: 2581-690X

Research Article | Open Access
Sunita Hanamant Patil
Department of Microbiology, K.R.T. Arts, B.H. Commerce & A.M. Science College, Savitribai Phule Pune University, Nasik – 422 002, India.
J Pure Appl Microbiol, 2019, 13 (2): 1257-1266 | Article Number: 5638
Received: 018/04/2019 | Accepted: 25/05/2019 | Published: 28/06/2019
Abstract

Milk and dairy products form a significant part of the human diet. Temperature control is considered as the key to extend shelf life for dairy products. Psychrotrophs grow at temperature such as 7oC or lower but had higher optimal growth temperature. Most psychrotrophs produce extracellular enzymes while growing in milk and deteriorate its quality. Six types of samples constituting buffalo milk, flavored milk, curd, shrikhand, lassi and butter were collected in different seasons to study the psychrotrophic microbiota. Sixty psychrotrophic bacteria were grouped into fifteen clusters of very similar isolates. One isolate from each of the fifteen clusters of closely related isolates was identified by phylogenetic analysis namely Stenotrophomonas maltophilia, Pseudomonas putida, Pseudomonas stutzeri, Enterobacter hormaechei, Macrococcus caseolyticus, Exiguobacterium acetylicum, Exiguobacterium indicum, Micrococcus luteus, Kocuria rosea, Staphylococcus equorum, Ornithinmicrobium humiphilum, Planococcus psychrotoleratus, Bacillus cereus and two isolates upto genus level namely Exiguobacterium spp. and Kocuria spp. Fatty acid profile of milk sample inoculated with lipolytic psychrotrophic bacterial isolate was determined using Hydrolytic Extraction Gas Chromatographic method.

Keywords

Psychrotrophs, dairy products, spoilage, gas chromatography.

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© The Author(s) 2019. Open Access. This article is distributed under the terms of the Creative Commons Attribution 4.0 International License which permits unrestricted use, sharing, distribution, and reproduction in any medium, provided you give appropriate credit to the original author(s) and the source, provide a link to the Creative Commons license, and indicate if changes were made.