INFLUENCE OF MILK FAT IN THE RESISTANCE OF Mycobacterium fortuitum TO SLOW PASTEURIZATION
Autor(a) principal: | |
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Data de Publicação: | 2016 |
Outros Autores: | , , , |
Tipo de documento: | Artigo |
Idioma: | por |
Título da fonte: | Ciência animal brasileira (Online) |
Texto Completo: | https://revistas.ufg.br/vet/article/view/19485 |
Resumo: | ortuitum. Milk samples were divided into two portions, whole and skimmed, each part was inoculated with M. fortuitum and then distributed in tubes for quantification of the agent during pasteurization, in a water bath. As samples were diluted and plated on Lowenstein-Jensen (37 °C/5 days), the count results were expressed as log10 CFU/mL. The heat treatment reduced 4.4 log10 CFU/mL for goat whole milk (2.8% fat), 4.9 log10 CFU/mL for skim goat milk (0.3%), 3.9 log10 CFU/ml for whole bovine milk (5.9%), and 5.4 log10 CFU/mL for skim bovine milk (0.2%), without significant difference, possibly because of the low number of samples. Values of D65 °C were, respectively, 10.51 minutes, 8.61 minutes, 18.02 minutes, and 7.82 minutes and the low R2 value of the straight line equations indicated that other factors, in addition to the ones studied, influenced the heat death of the agent. The results suggest a trend of influence by fat milk, and by the animal species on the decay rate of M. fortuitum, and that pasteurization was less effective over M. fortuitum in whole bovine milk.Keywords: fat content; |
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INFLUENCE OF MILK FAT IN THE RESISTANCE OF Mycobacterium fortuitum TO SLOW PASTEURIZATIONINFLUÊNCIA DA GORDURA DO LEITE BOVINO E CAPRINO NA RESISTÊNCIA DO Mycobacterium fortuitum À PASTEURIZAÇÃO LENTAFood TechnologyHigiene de Produtos de Origem AnimalZoonoses.ortuitum. Milk samples were divided into two portions, whole and skimmed, each part was inoculated with M. fortuitum and then distributed in tubes for quantification of the agent during pasteurization, in a water bath. As samples were diluted and plated on Lowenstein-Jensen (37 °C/5 days), the count results were expressed as log10 CFU/mL. The heat treatment reduced 4.4 log10 CFU/mL for goat whole milk (2.8% fat), 4.9 log10 CFU/mL for skim goat milk (0.3%), 3.9 log10 CFU/ml for whole bovine milk (5.9%), and 5.4 log10 CFU/mL for skim bovine milk (0.2%), without significant difference, possibly because of the low number of samples. Values of D65 °C were, respectively, 10.51 minutes, 8.61 minutes, 18.02 minutes, and 7.82 minutes and the low R2 value of the straight line equations indicated that other factors, in addition to the ones studied, influenced the heat death of the agent. The results suggest a trend of influence by fat milk, and by the animal species on the decay rate of M. fortuitum, and that pasteurization was less effective over M. fortuitum in whole bovine milk.Keywords: fat content;Este estudo objetivou mostrar o efeito da gordura do leite caprino e bovino sobre a resistência térmica do Mycobacterium fortuitum. Amostras de leite foram divididas em duas porções, integral e desnatada, cada porção foi inoculada com M. fortuitum e então distribuída em tubos para a quantificação do agente durante a pasteurização lenta, em banho-maria. As amostras foram diluídas e semeadas em Lowenstein-Jensen (37 °C/5 dias), os resultados da contagem foram expressos em Log10 UFC/mL. O tratamento térmico reduziu 4,4 Log10 UFC/mL no leite caprino integral (2,8% de gordura), 4,9 Log10 UFC/mL no leite caprino desnatado (0,3%), 3,9 Log10 UFC/mL no leite bovino integral (5,9%) e 5,4 Log10 UFC/mL no leite bovino desnatado (0,2%), sem diferença significante, possivelmente pelo baixo número de amostras. Os valores D65 °C foram, respectivamente, 10,51 minutos, 8,61 minutos, 18,02 minutos e 7,82 minutos e o valor de R2 baixo das equações da reta indicam que outros fatores, além dos que foram estudados, influenciam a morte térmica do agente. Os resultados sugerem uma tendência de influência da gordura do leite e também da espécie animal sobre a taxa de decaimento do M. fortuitum, sendo que a pasteurização foi menos eficaz sobre o M. fortuitum no leite bovino integral.Palavras-chave: espécie de origem do leite; gordura; micobactéria; morte térmica; redução decimal.Universidade Federal de Goiás2016-01-30info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionResearchAvaliado por paresPesquisa Cinetíficaapplication/pdftext/htmlhttps://revistas.ufg.br/vet/article/view/1948510.1590/cab.v17i1.19485Brazilian Animal Science/ Ciência Animal Brasileira; Vol. 17 No. 1 (2016); 70-78Ciência Animal Brasileira / Brazilian Animal Science; v. 17 n. 1 (2016); 70-781809-68911518-2797reponame:Ciência animal brasileira (Online)instname:Universidade Federal de Goiás (UFG)instacron:UFGporhttps://revistas.ufg.br/vet/article/view/19485/20188https://revistas.ufg.br/vet/article/view/19485/20189Ramirez Starikoff, KarinaNishimoto, Érika JunkoFerreira, FernandoCarvalho Balian, SimoneOliveira Telles, Eveliseinfo:eu-repo/semantics/openAccess2016-03-09T15:30:22Zoai:ojs.revistas.ufg.br:article/19485Revistahttps://revistas.ufg.br/vetPUBhttps://revistas.ufg.br/vet/oai||revistacab@gmail.com1809-68911518-2797opendoar:2024-05-21T19:55:54.905287Ciência animal brasileira (Online) - Universidade Federal de Goiás (UFG)true |
dc.title.none.fl_str_mv |
INFLUENCE OF MILK FAT IN THE RESISTANCE OF Mycobacterium fortuitum TO SLOW PASTEURIZATION INFLUÊNCIA DA GORDURA DO LEITE BOVINO E CAPRINO NA RESISTÊNCIA DO Mycobacterium fortuitum À PASTEURIZAÇÃO LENTA |
title |
INFLUENCE OF MILK FAT IN THE RESISTANCE OF Mycobacterium fortuitum TO SLOW PASTEURIZATION |
spellingShingle |
INFLUENCE OF MILK FAT IN THE RESISTANCE OF Mycobacterium fortuitum TO SLOW PASTEURIZATION Ramirez Starikoff, Karina Food Technology Higiene de Produtos de Origem Animal Zoonoses. |
title_short |
INFLUENCE OF MILK FAT IN THE RESISTANCE OF Mycobacterium fortuitum TO SLOW PASTEURIZATION |
title_full |
INFLUENCE OF MILK FAT IN THE RESISTANCE OF Mycobacterium fortuitum TO SLOW PASTEURIZATION |
title_fullStr |
INFLUENCE OF MILK FAT IN THE RESISTANCE OF Mycobacterium fortuitum TO SLOW PASTEURIZATION |
title_full_unstemmed |
INFLUENCE OF MILK FAT IN THE RESISTANCE OF Mycobacterium fortuitum TO SLOW PASTEURIZATION |
title_sort |
INFLUENCE OF MILK FAT IN THE RESISTANCE OF Mycobacterium fortuitum TO SLOW PASTEURIZATION |
author |
Ramirez Starikoff, Karina |
author_facet |
Ramirez Starikoff, Karina Nishimoto, Érika Junko Ferreira, Fernando Carvalho Balian, Simone Oliveira Telles, Evelise |
author_role |
author |
author2 |
Nishimoto, Érika Junko Ferreira, Fernando Carvalho Balian, Simone Oliveira Telles, Evelise |
author2_role |
author author author author |
dc.contributor.author.fl_str_mv |
Ramirez Starikoff, Karina Nishimoto, Érika Junko Ferreira, Fernando Carvalho Balian, Simone Oliveira Telles, Evelise |
dc.subject.por.fl_str_mv |
Food Technology Higiene de Produtos de Origem Animal Zoonoses. |
topic |
Food Technology Higiene de Produtos de Origem Animal Zoonoses. |
description |
ortuitum. Milk samples were divided into two portions, whole and skimmed, each part was inoculated with M. fortuitum and then distributed in tubes for quantification of the agent during pasteurization, in a water bath. As samples were diluted and plated on Lowenstein-Jensen (37 °C/5 days), the count results were expressed as log10 CFU/mL. The heat treatment reduced 4.4 log10 CFU/mL for goat whole milk (2.8% fat), 4.9 log10 CFU/mL for skim goat milk (0.3%), 3.9 log10 CFU/ml for whole bovine milk (5.9%), and 5.4 log10 CFU/mL for skim bovine milk (0.2%), without significant difference, possibly because of the low number of samples. Values of D65 °C were, respectively, 10.51 minutes, 8.61 minutes, 18.02 minutes, and 7.82 minutes and the low R2 value of the straight line equations indicated that other factors, in addition to the ones studied, influenced the heat death of the agent. The results suggest a trend of influence by fat milk, and by the animal species on the decay rate of M. fortuitum, and that pasteurization was less effective over M. fortuitum in whole bovine milk.Keywords: fat content; |
publishDate |
2016 |
dc.date.none.fl_str_mv |
2016-01-30 |
dc.type.driver.fl_str_mv |
info:eu-repo/semantics/article info:eu-repo/semantics/publishedVersion Research Avaliado por pares Pesquisa Cinetífica |
format |
article |
status_str |
publishedVersion |
dc.identifier.uri.fl_str_mv |
https://revistas.ufg.br/vet/article/view/19485 10.1590/cab.v17i1.19485 |
url |
https://revistas.ufg.br/vet/article/view/19485 |
identifier_str_mv |
10.1590/cab.v17i1.19485 |
dc.language.iso.fl_str_mv |
por |
language |
por |
dc.relation.none.fl_str_mv |
https://revistas.ufg.br/vet/article/view/19485/20188 https://revistas.ufg.br/vet/article/view/19485/20189 |
dc.rights.driver.fl_str_mv |
info:eu-repo/semantics/openAccess |
eu_rights_str_mv |
openAccess |
dc.format.none.fl_str_mv |
application/pdf text/html |
dc.publisher.none.fl_str_mv |
Universidade Federal de Goiás |
publisher.none.fl_str_mv |
Universidade Federal de Goiás |
dc.source.none.fl_str_mv |
Brazilian Animal Science/ Ciência Animal Brasileira; Vol. 17 No. 1 (2016); 70-78 Ciência Animal Brasileira / Brazilian Animal Science; v. 17 n. 1 (2016); 70-78 1809-6891 1518-2797 reponame:Ciência animal brasileira (Online) instname:Universidade Federal de Goiás (UFG) instacron:UFG |
instname_str |
Universidade Federal de Goiás (UFG) |
instacron_str |
UFG |
institution |
UFG |
reponame_str |
Ciência animal brasileira (Online) |
collection |
Ciência animal brasileira (Online) |
repository.name.fl_str_mv |
Ciência animal brasileira (Online) - Universidade Federal de Goiás (UFG) |
repository.mail.fl_str_mv |
||revistacab@gmail.com |
_version_ |
1799874787721347072 |