Psychrotrophic and thermoduric psychrotrophic microorganisms enumeration in milk: comparison of methods

Detalhes bibliográficos
Autor(a) principal: Beloti, Vanerli
Data de Publicação: 2015
Outros Autores: Ribeiro Júnior, José Carlos, Tamanini, Ronaldo, Araújo, João Paulo Andrade de, Yamada, Alberto Koji, Antônio, Nayara da Silva
Tipo de documento: Artigo
Idioma: por
Título da fonte: Revista do Instituto de Laticínios Cândido Tostes
Texto Completo: https://www.revistadoilct.com.br/rilct/article/view/360
Resumo: The aim of the present study was to evaluate whether the binomial temperature/time of 21 ºC for 25 hours, already validated for enumeration of psychrotrophics in milk, presents viability for enumeration of thermoduric psychrotrophic, comparing counts of psychrotrophic and psychrotrophic thermoduric obtained from each binomial of time and temperature of incubation. Twenty-eight refrigerated raw milksamples collected in tank trucks in the reception platform of dairy industries in the northern of Paraná were evaluated. Psychrotrophic and thermoduric psychrotrophic were enumerated at 7 °C for 10 days and at 21 °C for 25 hours. For psychrotrophic, it was observed that there was no significant difference of the counts comparing the two methods of incubation (p = 0.46), the correlation coefficient between methods was 0.90 and the linear regression considered satisfactory. For thermoduric psychrotrophic it was not observed significant difference (p = 0.17) in the counts, however, the correlation coefficient between the two methods was 0.69 and the linear regression unsatisfactory. It was also observed greater homogeneity in the distribution of the psychrotrophic counts results towards thermoduric  psychrotrophic. The results demonstrate that the numeration of thermoduric psychrotrophic microorganisms by the faster methodology can change the result of the counts, since the coefficient of correlation and linear regression methods are low.
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spelling Psychrotrophic and thermoduric psychrotrophic microorganisms enumeration in milk: comparison of methodsENUMERAÇÃO DE MICRORGANISMOS PSICROTRÓFICOS E TERMODÚRICOS PSICROTROFICOS DE LEITE: COMPARAÇÃO DE METODOLOGIAStemperature-resistant bacteria; methodology; thermotolerant; pasteurizationMedicina Veterinária - Inspeção de Produtos de Origem AnimalBactérias termoresistentes; metodologia; termotolerantes; pasteurizaçãoThe aim of the present study was to evaluate whether the binomial temperature/time of 21 ºC for 25 hours, already validated for enumeration of psychrotrophics in milk, presents viability for enumeration of thermoduric psychrotrophic, comparing counts of psychrotrophic and psychrotrophic thermoduric obtained from each binomial of time and temperature of incubation. Twenty-eight refrigerated raw milksamples collected in tank trucks in the reception platform of dairy industries in the northern of Paraná were evaluated. Psychrotrophic and thermoduric psychrotrophic were enumerated at 7 °C for 10 days and at 21 °C for 25 hours. For psychrotrophic, it was observed that there was no significant difference of the counts comparing the two methods of incubation (p = 0.46), the correlation coefficient between methods was 0.90 and the linear regression considered satisfactory. For thermoduric psychrotrophic it was not observed significant difference (p = 0.17) in the counts, however, the correlation coefficient between the two methods was 0.69 and the linear regression unsatisfactory. It was also observed greater homogeneity in the distribution of the psychrotrophic counts results towards thermoduric  psychrotrophic. The results demonstrate that the numeration of thermoduric psychrotrophic microorganisms by the faster methodology can change the result of the counts, since the coefficient of correlation and linear regression methods are low.O objetivo do presente trabalho foi avaliar se o binômio temperatura/tempo de 21 ºC por 25 horas, já validado para enumeração de psicrotróficos em leite, apresenta viabilidade para enumeração de termodúricos psicrotróficos, comparando as contagens dos psicrotróficos e dos termodúricos psicrotróficos obtidas em cada binômio de tempo e temperatura de incubação. Foram avaliadas 28 amostras de leite cru refrigerado coletadas em tanques de caminhões transportadores na plataforma de recepção de um laticínio no norte do Paraná. Foram enumerados psicrotróficos e termodúricos psicrotróficos à 7 ºC por 10 dias e a 21 ºC por 25 horas. Para os psicrotróficos, foi observado que não houve diferença significativa das contagens comparando os dois métodos de incubação (p = 0,46), o coeficiente de correlação entre os métodos foi de 0,90 e a regressão linear considerada satisfatória. Para os termodúricos psicrotróficos, também não foi observada diferença significativa (p = 0,17) nas contagens, porém, o coeficiente de correlação entre os dois métodos foi de 0,69 e a regressão linear insatisfatória. Foi observada também maior homogeneidade na distribuição dos resultados das contagens de psicrotróficos em relação aos termodúricos psicrotróficos. Os resultados demonstram que a enumeração de microrganismos termodúricos psicrotróficos pela metodologia mais rápida não é adequada, uma vez que o coeficiente de correlação e a regressão linear dos métodos são baixos.ILCTBeloti, VanerliRibeiro Júnior, José CarlosTamanini, RonaldoAraújo, João Paulo Andrade deYamada, Alberto KojiAntônio, Nayara da Silva2015-04-22info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionmétodos de enumeração de microrganismos do leiteapplication/pdfhttps://www.revistadoilct.com.br/rilct/article/view/36010.14295/2238-6416.v70i1.360Journal of Candido Tostes Dairy Institute; v. 70, n. 1 (2015); 17-23Revista do Instituto de Laticínios Cândido Tostes; v. 70, n. 1 (2015); 17-232238-64160100-3674reponame:Revista do Instituto de Laticínios Cândido Tostesinstname:Empresa de Pesquisa Agropecuária de Minas Gerais (EPAMIG)instacron:EPAMIGporhttps://www.revistadoilct.com.br/rilct/article/view/360/347https://www.revistadoilct.com.br/rilct/article/downloadSuppFile/360/34Direitos autorais 2015 Revista do Instituto de Laticínios Cândido Tosteshttp://creativecommons.org/licenses/by/4.0info:eu-repo/semantics/openAccess2015-05-05T19:45:04Zoai:oai.rilct.emnuvens.com.br:article/360Revistahttp://www.revistadoilct.com.br/ONGhttps://www.revistadoilct.com.br/rilct/oai||revistadoilct@epamig.br|| revistadoilct@oi.com.br2238-64160100-3674opendoar:2015-05-05T19:45:04Revista do Instituto de Laticínios Cândido Tostes - Empresa de Pesquisa Agropecuária de Minas Gerais (EPAMIG)false
dc.title.none.fl_str_mv Psychrotrophic and thermoduric psychrotrophic microorganisms enumeration in milk: comparison of methods
ENUMERAÇÃO DE MICRORGANISMOS PSICROTRÓFICOS E TERMODÚRICOS PSICROTROFICOS DE LEITE: COMPARAÇÃO DE METODOLOGIAS
title Psychrotrophic and thermoduric psychrotrophic microorganisms enumeration in milk: comparison of methods
spellingShingle Psychrotrophic and thermoduric psychrotrophic microorganisms enumeration in milk: comparison of methods
Beloti, Vanerli
temperature-resistant bacteria; methodology; thermotolerant; pasteurization
Medicina Veterinária - Inspeção de Produtos de Origem Animal
Bactérias termoresistentes; metodologia; termotolerantes; pasteurização
title_short Psychrotrophic and thermoduric psychrotrophic microorganisms enumeration in milk: comparison of methods
title_full Psychrotrophic and thermoduric psychrotrophic microorganisms enumeration in milk: comparison of methods
title_fullStr Psychrotrophic and thermoduric psychrotrophic microorganisms enumeration in milk: comparison of methods
title_full_unstemmed Psychrotrophic and thermoduric psychrotrophic microorganisms enumeration in milk: comparison of methods
title_sort Psychrotrophic and thermoduric psychrotrophic microorganisms enumeration in milk: comparison of methods
author Beloti, Vanerli
author_facet Beloti, Vanerli
Ribeiro Júnior, José Carlos
Tamanini, Ronaldo
Araújo, João Paulo Andrade de
Yamada, Alberto Koji
Antônio, Nayara da Silva
author_role author
author2 Ribeiro Júnior, José Carlos
Tamanini, Ronaldo
Araújo, João Paulo Andrade de
Yamada, Alberto Koji
Antônio, Nayara da Silva
author2_role author
author
author
author
author
dc.contributor.none.fl_str_mv

dc.contributor.author.fl_str_mv Beloti, Vanerli
Ribeiro Júnior, José Carlos
Tamanini, Ronaldo
Araújo, João Paulo Andrade de
Yamada, Alberto Koji
Antônio, Nayara da Silva
dc.subject.none.fl_str_mv
dc.subject.por.fl_str_mv temperature-resistant bacteria; methodology; thermotolerant; pasteurization
Medicina Veterinária - Inspeção de Produtos de Origem Animal
Bactérias termoresistentes; metodologia; termotolerantes; pasteurização
topic temperature-resistant bacteria; methodology; thermotolerant; pasteurization
Medicina Veterinária - Inspeção de Produtos de Origem Animal
Bactérias termoresistentes; metodologia; termotolerantes; pasteurização
description The aim of the present study was to evaluate whether the binomial temperature/time of 21 ºC for 25 hours, already validated for enumeration of psychrotrophics in milk, presents viability for enumeration of thermoduric psychrotrophic, comparing counts of psychrotrophic and psychrotrophic thermoduric obtained from each binomial of time and temperature of incubation. Twenty-eight refrigerated raw milksamples collected in tank trucks in the reception platform of dairy industries in the northern of Paraná were evaluated. Psychrotrophic and thermoduric psychrotrophic were enumerated at 7 °C for 10 days and at 21 °C for 25 hours. For psychrotrophic, it was observed that there was no significant difference of the counts comparing the two methods of incubation (p = 0.46), the correlation coefficient between methods was 0.90 and the linear regression considered satisfactory. For thermoduric psychrotrophic it was not observed significant difference (p = 0.17) in the counts, however, the correlation coefficient between the two methods was 0.69 and the linear regression unsatisfactory. It was also observed greater homogeneity in the distribution of the psychrotrophic counts results towards thermoduric  psychrotrophic. The results demonstrate that the numeration of thermoduric psychrotrophic microorganisms by the faster methodology can change the result of the counts, since the coefficient of correlation and linear regression methods are low.
publishDate 2015
dc.date.none.fl_str_mv 2015-04-22
dc.type.none.fl_str_mv

dc.type.driver.fl_str_mv info:eu-repo/semantics/article
info:eu-repo/semantics/publishedVersion
métodos de enumeração de microrganismos do leite
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status_str publishedVersion
dc.identifier.uri.fl_str_mv https://www.revistadoilct.com.br/rilct/article/view/360
10.14295/2238-6416.v70i1.360
url https://www.revistadoilct.com.br/rilct/article/view/360
identifier_str_mv 10.14295/2238-6416.v70i1.360
dc.language.iso.fl_str_mv por
language por
dc.relation.none.fl_str_mv https://www.revistadoilct.com.br/rilct/article/view/360/347
https://www.revistadoilct.com.br/rilct/article/downloadSuppFile/360/34
dc.rights.driver.fl_str_mv Direitos autorais 2015 Revista do Instituto de Laticínios Cândido Tostes
http://creativecommons.org/licenses/by/4.0
info:eu-repo/semantics/openAccess
rights_invalid_str_mv Direitos autorais 2015 Revista do Instituto de Laticínios Cândido Tostes
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eu_rights_str_mv openAccess
dc.format.none.fl_str_mv application/pdf
dc.publisher.none.fl_str_mv ILCT
publisher.none.fl_str_mv ILCT
dc.source.none.fl_str_mv Journal of Candido Tostes Dairy Institute; v. 70, n. 1 (2015); 17-23
Revista do Instituto de Laticínios Cândido Tostes; v. 70, n. 1 (2015); 17-23
2238-6416
0100-3674
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