Proteolytic and lipolytic microbiota of refrigerated raw milk from northeast and southern regions of Brazil

Detalhes bibliográficos
Autor(a) principal: Ribeiro Junior, Jose Carlos
Data de Publicação: 2015
Outros Autores: Lima, Joyce Bitencourt Atayde, Lemos, Kleydejany Lima de, Silva, Livia Cavaletti Corrêa da, Tamanini, Ronaldo, Beloti, Vanerli
Tipo de documento: Artigo
Idioma: eng
Título da fonte: Semina. Ciências Agrárias (Online)
Texto Completo: https://ojs.uel.br/revistas/uel/index.php/semagrarias/article/view/20426
Resumo: The shelf life of milk and milk derivatives is directly related to the microbiological quality of refrigerated raw milk. Spoilage microorganisms with proteolytic and/or lipolytic properties are primarily responsible for the decrease in the quality of milk, which is reflected in the shelf life of pasteurized milk and all derivatives. The aim of this study was to determine the spoilage microbial load of refrigerated raw milk from the northeast and southern regions of Brazil, which have different climatic and technological conditions of production. We evaluated 46 samples of milk from the state of Paraná in the southern region, and 10 samples of milk from the state of Maranhão in the northeast region, totaling 56 samples collected from November 2013 to November 2014. The producers of Paraná were divided into large (20) or small (26) according to the average daily production. All producers of Maranhão were considered small (<500L/day). The proteolytic and lipolytic microorganism counts were conducted in milk agar and tributyrin agar, respectively. Milk from the large producers of Paraná had average counts of 1.4 × 104 CFU/mL for proteolytic microorganisms and 1.2 × 103 CFU/mL for lipolytics microorganisms, significantly (p <0.05) lower than the small producers in the same state, and the producers of Maranhão. Producers of Maranhao had counts of 1.1 × 105 CFU/mL for proteolytic microorganisms and 2 × 105 CFU/mL for lipolytic microorganisms, with the proteolytic count significantly lower than that of small Paraná producers. The amount of proteolytic and lipolytic spoilage microorganisms in milk is influenced by the adaptation of the microorganisms to cold, promoted by the cooling of milk, which is practiced less frequently in the country’s northeastern region. The amount of spoilage microorganisms is also affected by the implementation of milking hygiene practices, which reduce contamination. Such practices are more frequently and efficiently implemented among large producers with more advanced technology, which can improve the microbiological quality of raw milk, thus increasing the shelf life of pasteurized milk, and reducing problems in UHT milk as well as milk derivatives. 
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spelling Proteolytic and lipolytic microbiota of refrigerated raw milk from northeast and southern regions of BrazilMicrobiota proteolítica e lipolítica de leite cru refrigerado da região nordeste e sul do BrasilLipolysisProteolysisShelf LifeSpoilage.DeteriorantesLipóliseProteóliseVida útil.The shelf life of milk and milk derivatives is directly related to the microbiological quality of refrigerated raw milk. Spoilage microorganisms with proteolytic and/or lipolytic properties are primarily responsible for the decrease in the quality of milk, which is reflected in the shelf life of pasteurized milk and all derivatives. The aim of this study was to determine the spoilage microbial load of refrigerated raw milk from the northeast and southern regions of Brazil, which have different climatic and technological conditions of production. We evaluated 46 samples of milk from the state of Paraná in the southern region, and 10 samples of milk from the state of Maranhão in the northeast region, totaling 56 samples collected from November 2013 to November 2014. The producers of Paraná were divided into large (20) or small (26) according to the average daily production. All producers of Maranhão were considered small (<500L/day). The proteolytic and lipolytic microorganism counts were conducted in milk agar and tributyrin agar, respectively. Milk from the large producers of Paraná had average counts of 1.4 × 104 CFU/mL for proteolytic microorganisms and 1.2 × 103 CFU/mL for lipolytics microorganisms, significantly (p <0.05) lower than the small producers in the same state, and the producers of Maranhão. Producers of Maranhao had counts of 1.1 × 105 CFU/mL for proteolytic microorganisms and 2 × 105 CFU/mL for lipolytic microorganisms, with the proteolytic count significantly lower than that of small Paraná producers. The amount of proteolytic and lipolytic spoilage microorganisms in milk is influenced by the adaptation of the microorganisms to cold, promoted by the cooling of milk, which is practiced less frequently in the country’s northeastern region. The amount of spoilage microorganisms is also affected by the implementation of milking hygiene practices, which reduce contamination. Such practices are more frequently and efficiently implemented among large producers with more advanced technology, which can improve the microbiological quality of raw milk, thus increasing the shelf life of pasteurized milk, and reducing problems in UHT milk as well as milk derivatives. A vida útil do leite e de seus derivados está diretamente relacionada à qualidade microbiológica do leite cru refrigerado. Os micro-organismos deteriorantes proteolíticos e/ou lipolíticos são os principais responsáveis pela diminuição da qualidade tecnológica do leite, repercutindo na vida útil do leite pasteurizado, UHT e todos os derivados. Nesse contexto, o objetivo do presente trabalho foi determinar a carga microbiana deteriorante do leite cru refrigerado das regiões nordeste e sul do Brasil, que apresentam diferentes condições climáticas e tecnológicas de produção. Foram avaliadas 46 amostras de leite do estado do Paraná, região sul, e 10 amostras do Maranhão, região nordeste, totalizando 56 amostras coletadas no período de novembro de 2013 a novembro de 2014. Os produtores paranaenses foram divididos entre grandes (20) ou pequenos (26) de acordo com a produção diária média. Todos os produtores do estado do Maranhão foram considerados pequenos (< 500L/dia). Foi realizada a contagem de micro-organismos proteolíticos e lipolíticos em ágar leite e ágar tributirina, respectivamente. O leite oriundo dos grandes produtores do estado do Paraná apresentou contagens médias de 1,4 x 104 UFC/mL para proteolíticos e 1,2 x 103 UFC/mL para lipolíticos, significativamente (p<0,05) mais baixas em relação pequenos produtores do mesmo estado, e também menores que as contagens dos produtores maranhenses. Os produtores do estado do Maranhão apresentaram contagens de 1,1 x 105 UFC/mL para proteolíticos e 2 x 105 UFC/mL para lipolíticos, com contagem de proteolíticos significativamente inferior à apresentada por pequenos produtores do Paraná. As contagens de micro-organismos deteriorantes proteolíticos e lipolíticos no leite são influenciadas pela adaptação desses micro-organismos ao frio, promovido pela refrigeração do leite, menos frequente na região nordeste do país, bem como pela implantação de práticas de higiene de ordenha, que diminuem a contaminação por estes e outros micro-organismos. Tais práticas são mais frequentes e eficientes entre os grandes produtores que apresentam maior tecnificação na produção, melhorando a qualidade microbiológica do leite cru e, consequentemente, a vida útil do leite pasteurizado, reduzindo problemas tecnológicos no leite UHT e derivados lácteos. UEL2015-12-16info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionPesquisa básicaapplication/pdfhttps://ojs.uel.br/revistas/uel/index.php/semagrarias/article/view/2042610.5433/1679-0359.2015v36n6Supl2p4289Semina: Ciências Agrárias; Vol. 36 No. 6Supl2 (2015); 4289-4296Semina: Ciências Agrárias; v. 36 n. 6Supl2 (2015); 4289-42961679-03591676-546Xreponame:Semina. Ciências Agrárias (Online)instname:Universidade Estadual de Londrina (UEL)instacron:UELenghttps://ojs.uel.br/revistas/uel/index.php/semagrarias/article/view/20426/17549http://creativecommons.org/licenses/by-nc/4.0info:eu-repo/semantics/openAccessRibeiro Junior, Jose CarlosLima, Joyce Bitencourt AtaydeLemos, Kleydejany Lima deSilva, Livia Cavaletti Corrêa daTamanini, RonaldoBeloti, Vanerli2022-12-02T15:01:40Zoai:ojs.pkp.sfu.ca:article/20426Revistahttp://www.uel.br/revistas/uel/index.php/semagrariasPUBhttps://ojs.uel.br/revistas/uel/index.php/semagrarias/oaisemina.agrarias@uel.br1679-03591676-546Xopendoar:2022-12-02T15:01:40Semina. Ciências Agrárias (Online) - Universidade Estadual de Londrina (UEL)false
dc.title.none.fl_str_mv Proteolytic and lipolytic microbiota of refrigerated raw milk from northeast and southern regions of Brazil
Microbiota proteolítica e lipolítica de leite cru refrigerado da região nordeste e sul do Brasil
title Proteolytic and lipolytic microbiota of refrigerated raw milk from northeast and southern regions of Brazil
spellingShingle Proteolytic and lipolytic microbiota of refrigerated raw milk from northeast and southern regions of Brazil
Ribeiro Junior, Jose Carlos
Lipolysis
Proteolysis
Shelf Life
Spoilage.
Deteriorantes
Lipólise
Proteólise
Vida útil.
title_short Proteolytic and lipolytic microbiota of refrigerated raw milk from northeast and southern regions of Brazil
title_full Proteolytic and lipolytic microbiota of refrigerated raw milk from northeast and southern regions of Brazil
title_fullStr Proteolytic and lipolytic microbiota of refrigerated raw milk from northeast and southern regions of Brazil
title_full_unstemmed Proteolytic and lipolytic microbiota of refrigerated raw milk from northeast and southern regions of Brazil
title_sort Proteolytic and lipolytic microbiota of refrigerated raw milk from northeast and southern regions of Brazil
author Ribeiro Junior, Jose Carlos
author_facet Ribeiro Junior, Jose Carlos
Lima, Joyce Bitencourt Atayde
Lemos, Kleydejany Lima de
Silva, Livia Cavaletti Corrêa da
Tamanini, Ronaldo
Beloti, Vanerli
author_role author
author2 Lima, Joyce Bitencourt Atayde
Lemos, Kleydejany Lima de
Silva, Livia Cavaletti Corrêa da
Tamanini, Ronaldo
Beloti, Vanerli
author2_role author
author
author
author
author
dc.contributor.author.fl_str_mv Ribeiro Junior, Jose Carlos
Lima, Joyce Bitencourt Atayde
Lemos, Kleydejany Lima de
Silva, Livia Cavaletti Corrêa da
Tamanini, Ronaldo
Beloti, Vanerli
dc.subject.por.fl_str_mv Lipolysis
Proteolysis
Shelf Life
Spoilage.
Deteriorantes
Lipólise
Proteólise
Vida útil.
topic Lipolysis
Proteolysis
Shelf Life
Spoilage.
Deteriorantes
Lipólise
Proteólise
Vida útil.
description The shelf life of milk and milk derivatives is directly related to the microbiological quality of refrigerated raw milk. Spoilage microorganisms with proteolytic and/or lipolytic properties are primarily responsible for the decrease in the quality of milk, which is reflected in the shelf life of pasteurized milk and all derivatives. The aim of this study was to determine the spoilage microbial load of refrigerated raw milk from the northeast and southern regions of Brazil, which have different climatic and technological conditions of production. We evaluated 46 samples of milk from the state of Paraná in the southern region, and 10 samples of milk from the state of Maranhão in the northeast region, totaling 56 samples collected from November 2013 to November 2014. The producers of Paraná were divided into large (20) or small (26) according to the average daily production. All producers of Maranhão were considered small (<500L/day). The proteolytic and lipolytic microorganism counts were conducted in milk agar and tributyrin agar, respectively. Milk from the large producers of Paraná had average counts of 1.4 × 104 CFU/mL for proteolytic microorganisms and 1.2 × 103 CFU/mL for lipolytics microorganisms, significantly (p <0.05) lower than the small producers in the same state, and the producers of Maranhão. Producers of Maranhao had counts of 1.1 × 105 CFU/mL for proteolytic microorganisms and 2 × 105 CFU/mL for lipolytic microorganisms, with the proteolytic count significantly lower than that of small Paraná producers. The amount of proteolytic and lipolytic spoilage microorganisms in milk is influenced by the adaptation of the microorganisms to cold, promoted by the cooling of milk, which is practiced less frequently in the country’s northeastern region. The amount of spoilage microorganisms is also affected by the implementation of milking hygiene practices, which reduce contamination. Such practices are more frequently and efficiently implemented among large producers with more advanced technology, which can improve the microbiological quality of raw milk, thus increasing the shelf life of pasteurized milk, and reducing problems in UHT milk as well as milk derivatives. 
publishDate 2015
dc.date.none.fl_str_mv 2015-12-16
dc.type.driver.fl_str_mv info:eu-repo/semantics/article
info:eu-repo/semantics/publishedVersion
Pesquisa básica
format article
status_str publishedVersion
dc.identifier.uri.fl_str_mv https://ojs.uel.br/revistas/uel/index.php/semagrarias/article/view/20426
10.5433/1679-0359.2015v36n6Supl2p4289
url https://ojs.uel.br/revistas/uel/index.php/semagrarias/article/view/20426
identifier_str_mv 10.5433/1679-0359.2015v36n6Supl2p4289
dc.language.iso.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv https://ojs.uel.br/revistas/uel/index.php/semagrarias/article/view/20426/17549
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info:eu-repo/semantics/openAccess
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dc.publisher.none.fl_str_mv UEL
publisher.none.fl_str_mv UEL
dc.source.none.fl_str_mv Semina: Ciências Agrárias; Vol. 36 No. 6Supl2 (2015); 4289-4296
Semina: Ciências Agrárias; v. 36 n. 6Supl2 (2015); 4289-4296
1679-0359
1676-546X
reponame:Semina. Ciências Agrárias (Online)
instname:Universidade Estadual de Londrina (UEL)
instacron:UEL
instname_str Universidade Estadual de Londrina (UEL)
instacron_str UEL
institution UEL
reponame_str Semina. Ciências Agrárias (Online)
collection Semina. Ciências Agrárias (Online)
repository.name.fl_str_mv Semina. Ciências Agrárias (Online) - Universidade Estadual de Londrina (UEL)
repository.mail.fl_str_mv semina.agrarias@uel.br
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