MILK MICROBIOTA AND ITS IMPORTANT SPOILAGE BACTERIA

Year 2021, Volume: 46 Issue: 3, 660 - 668, 15.05.2021

Cem Sezai Başar , Zeynep Dilek Heperkan

https://doi.org/10.15237/gida.GD21034

Cited By: 3

Abstract

Milk spoils due to microorganisms transmitted from environments, equipment and personnel starting from milking to process. Lactic acid bacteria, psychrotrophic Gram negative bacteria, Gram positive spore-forming bacteria and pathogenic bacteria are present in the milk microbiota. The activity of these bacteria and enzymes changes the sensory and structural properties of milk, causing it to spoil. Milk microbiota is one of the most important parameters affecting the quality and safety of both milk and dairy products. Bacteria found in milk that cause milk spoilage are Pseudomonas, Acinetobacter, Brevundimonas, Flavobacterium and some coliform members. Besides contamination before and after pasteurization, microorganism activity also plays an important role in spoiling milk. Especially, Bacillus species with psychrotrophic thermophilic character are responsible for the deterioration that occurs after pasteurization. In this article, information on the ways of contamination of milk with microorganisms, the characteristics of microorganisms as well as their roles in milk spoilage are presented.

Keywords

Mikrobial Spoilage, Milk, Pseudomonas, Bacillus, Paenibacillus

SÜTÜN MİKROBİYOTASI VE BOZULMASINA YOL AÇAN ÖNEMLİ BAKTERİLER

Abstract

Süt sağımdan başlayarak işleninceye kadar çeşitli ortamlardan, ekipmanlardan ve personelden bulaşan mikroorganizmalar nedeniyle bozulur. Süt mikrobiyotasında laktik asit bakterileri, psikrotrofik Gram negatif bakteriler, Gram pozitif sporlu bakteriler ve patojen bakteriler bulunur. Bu bakteri ve enzimlerin faaliyeti sütün duyusal ve yapısal özelliklerini değiştirerek bozulmasına neden olur. Çiğ süt mikrobiyotası hem sütün hem de süt ürünlerinin kalite ve güvenliğini etkileyen en önemli parametrelerden birisi olup, bir taraftan çiftlik ortamını yansıtırken, diğer taraftan sağım ve işletme koşulları hakkında da fikir verir. Çiğ sütte sıklıkla bulunan ve sütün bozulmasına yol açan en önemli bakteriler Pseudomonas, Acinetobacter, Brevundimonas, Flavobacterium ve bazı koliform üyeleridir. Sütün bozulmasında pastörizasyon öncesi bulaşmaların yanında pastörizasyon sonrası bulaşmalara bağlı mikroorganizma faaliyeti de önemli rol oynar. Özellikle psikrotrofik termofilik karakterdeki Bacillus türleri pastörizasyondan sonra meydana gelen bozulmalardan sorumludur. Bu makalede, sütün mikroorganizmalarla bulaşma yolları, sütte bulunan mikroorganizmaların özellikleri ve sütün bozulmasındaki rolleri konusunda bilgiler sunulmuştur.

Keywords

Mikrobiyal Bozulma, Süt, Pseudomonas, Bacillus, Paenibacillus

References

• Addis, M. F., Tanca, A., Uzzau, S., Oikonomou, G., Bicalho, R. C., & Moroni, P. (2016). The bovine milk microbiota: Insights and per- spectives from-omics studies. Mol. Biosyst, 12, 2359–2372. https://doi.org/10.1039/C6MB00217J
• Agrimonti, C., Bottari, B., Sardaro, M. L. S., & Marmiroli, N. (2019). Application of real-time PCR (qPCR) for characterizatiuon of micro- bial populations and type of milk in dairy food products. Critical Reviews in Food Science and Nutrition, 59(3), 423–442. https://doi. org/10.1080/10408398.2017.1375893
• André, S., Vallaeys, T., Planchon, S. (2017). Spore-forming bacteria responsible for food spoilage. Res Microbiol, 168(4), 379–387. https://doi.org/10.1016/j.resmic.2016.10.003
• Anonymous (2019): FAO, Overview of global dairy market developments in 2018. Retrieved from http://www.fao.org/3/ca3879en/ca3879en.pdf
• Anonymus. (2019): IFD Turkey Dairy Sector. Retrieved from https://idfwds2019.com/en/turkey-dairy-sector.
• Barbano, D.Mistanbulis., Ma, Y., Santos, M.V. (2006). Influence of raw milk quality on fluid milk shelf life J Dairy Sci 2006 Mar;89 Suppl 1:E15-9. doi:10.3168/jds.S0022-0302(06)72360-8.
• Boor, K. J., Wiedmann, M., Murphy, S., Alcaine, S. (2017). A 100-Year Review: Microbiology and safety of milk handling. J Dairy Sci, 100(12), 9933–9951. https://doi.org/10.3168/jds.2017-12969
• Caldera, L., Franzetti, L., Van Coillie, E., De Vos, P., Stragier, P., De Block, J., Heyndrickx, M. (2016). Identification, enzymatic spoilage characterization and proteolytic activity quantification of Pseudomonas spp. isolated from different foods. Food Microbiol 54 (2016) 142-153.
• Caplan, Z., C. Melilli, and D. M. Barbano. (2013). Gravity separation of fat, somatic cells, and bacteria in raw and pasteurized milks. J. Dairy Sci. 96:2011–2019.
• De Jonghe, V., Coorevits, A., De Block, J., Van Coillie, E., Grijspeerdt, K., Herman, L., Heyndrickx, M. (2010). Toxinogenic and spoilage potential of aerobic spore-formers isolated from raw milk. Int J Food Microbiol, 136(3), 318–325. https://doi.org/10.1016/j.ijfoodmicro.2009.11.007
• Coorevits, A., De Jonghe, V., Vandroemme, J., Reekmans, R., Heyrman, J., Messens, W., De Vos, P., & Heyndrickx, M. (2008). Comparative analysis of the diversity of aerobic spore-forming bacteria in raw milk from organic and conventional dairy farms. Sys. App. Microbiol., 31(2), 126–140. https://doi.org/10.1016/j.syapm.2008.03.002
• Dortey, M. D., Aboagye, G., Tuah, B. (2020). Effect of storage methods and duration of storage on the bacteriological quality of processed liquid milk post-opening. Sci Afr, 10, e00555. https://doi.org/10.1016/j.sciaf.2020.e00555
• Dousset, X., Jaffrès, E., Zagorec, M. (2016). Spoilage: Bacterial Spoilage. Enc of Food and Health, 106–112. https://doi.org/10.1016/b978-0-12-384947-2.00649-8
• Doyle, C. J., Gleeson, D., Jordan, K., Beresford, T. P., Ross, R. P., Fitzgerald, G. F., Cotter, P. D. (2015). Anaerobic sporeformers and their significance with respect to milk and dairy products. Int J of Food Microbio, 197, 77–87. https://doi.org/10.1016/j.ijfoodmicro. 2014.12.022
• Fusco, V., Reşfi, D., Fanelli, F., Logrieco, AF., Cho, GS.,Kabisch, J., Böhnlein, C.,Franz, CMAP.(2020) Microbial quality and safety of milk and milk products in the 21st century. Compr Rev Food Sci Food Saf. July;19(4):2013-2049. doi: 10.1111/1541-4337.12568.
• Glantz, M., Rosenlöw, M., Lindmark-Månsson, H., Buhelt Johansen, L., Hartmann, J., Höjer, A., Paulsson, M. (2020). Impact of protease and lipase activities on quality of Swedish raw milk. Int. Dairy J, 107, 104724. https://doi.org/10.1016/j.idairyj.2020.104724
• Golan, E., Buzby, J.C. (2015). Innovating to meet the challenge of FOOD WASTE Food Technol., 69: 21-25
• Guh, A., Phan, Q., Nelson, R., Purviance, K., Milardo, E., Kinney, S., ... Cartter, M. (2010). Outbreak of Escherichia coli O157 associated with raw milk, Connecticut, 2008. Clinical Infectious Dis- ease, 51(12), 1411–1417. https://doi.org/10.1086/657304
• Hahne J, Isele D, Berning J, Lipski A. (2019). The contribution of fast growing, psychrotrophic microorganisms on biodiversity of refrigerated raw cow's milk with high bacterial counts and their food spoilage potential. Food Microbiol. Jun; 79:11-19. doi: 0.1016/j.fm.2018.10.019.
• Holzapfel, W. H., Todorov, S. D., Cogan, T. M. (2020). History of Dairy Bacteriology. Ref Mod in Food Sci 1–10. https://doi.org/10.1016/b978-0-08-100596-5.23031-x http://dx.doi.org/10.5772/55937
• Jones, G., Lefèvre, S., Donguy, M. P., Nisavanh, A., Terpant, G., Fougère, E., Mariani-Kurkdjian, P. (2019). Outbreak of Shiga toxin-producing Escherichia coli (STEC) O26 paediatric haemolytic uraemic syndrome (HUS) cases associated with the consumption of soft raw cow’s milk cheeses, France, March to May 2019. Euro Surveillance, 24(22), 1900305. https://doi.org/10.2807/1560-7917. ES.2019.24.22.1900305
• Jonghe, V., Coorevits, A., Van Hoorde, K., Messens, W., Van Landschoot, A., De Vos, P., Heyndrickx, M. (2011). Influence of storage conditions on the growth of Pseudomonas species in refrigerated raw milk. Appl. Environ. Microbiol. 77, 460-470.
• Júnior, JCR.,Oliveira, BMD., Silva, FD.., Tamanini, R., Oliveira, BLMD., Beloti, V.(2018) The main spoilage-related psychrotrophic bacteria in refrigerated raw milk. Süt Sci. an;101(1):75-83. doi: 10.3168/jds.2017-13069.
• Kırdar, SS. (2017): An overview of the Turkish dairy sector. Ind J Dairy Sci, 70, 249-255.
• Koppenaal, H., Groenendiik, F., van den Berge, M., Verkade, E., Verduin, K., Zomer, A.L., Duim, B., Wagenaar, J.A., Tijsma, A.S.L., Spierenburg, M.A.H., Wierik, M.J.M. (2017). Outbreak of Campylobacter fetus infection after consumption of unpasteurized sheep's milk cheeses: how to trace the source? Ned. Tijdschr Geneeskd ;161:D1704
• Lu, M., Wang, N. S. (2017). Spoilage of Milk and Dairy Products. The Microbiol Qua of Food, 151–178. https://doi.org/10.1016/b978-0-08-100502-6.00010-8
• Machado, SG., Baglinière, F., Marchand, S., Coillie, EV., Vanetti MCD., Blok, JD., Heyndrickx, M. (2017). The Biodiversity of the Microbiota Producing Heat-Resistant Enzymes Responsible for Spoilage in Processed Bovine Milk and Dairy Products, On Mikrobiyol, Mar 1;8:302.
• Martin NH, Kent DJ, Evanowski RL, Zuber Hrobuchak TJ, Wiedmann M. (2019) Bacterial spore levels in bulk tank raw milk are influenced by environmental and cow hygiene factors. J Dairy Sci. 2019 Nov;102(11):9689-9701. doi: 10.3168/jds.2019-16304. Epub 2019 Aug 22.
• Martin, N. H., N. R. Carey, S. C. Murphy, M. Wiedmann, and K. J. Boor. (2012). A decade of improvement: New York State fluid milk quality. J. Dairy Sci. 95:7384–7390. http://dx.doi.org/10.3168/ jds.2012-5767.
• Martins, ML.,Pinto, UM.,Riedel, K.,Vanetti, MCD. (2018). Quorum Sensing and Spoilage Potential of Psychrotrophic Enterobacteriaceae Isolated from Milk. Biomed Res Int. Oct 22;2018:2723157. doi: 10.1155/2018/2723157
• Miller RA., Beno SM, Kent DJ.,Carroll LM. Martin NH. Boor KJ. Kovac J. (2016). Bacillus wiedmannii sp. nov., a psychrotolerant and cytotoxic Bacillus cereus group species isolated from dairy foods and dairy environments. Int. J. Syst. Evol. Microbiol.; 66: 4744-4753
• Murphy SC. Martin N. Barbano D. Wiedmann M. (2016). Influence of raw milk quality on processed dairy products: How do raw milk quality test results relate to product quality and yield?. J. Dairy Sci.; 99 : 10128-10149Doi:10.3168/jds.2016-11172
• Nieminen, T., Rintaluoma, N., Andersson, M., Taimisto, A. M., Ali-Vehmas, T., Seppälä, A., Priha, O., & Salkinoja-Salonen, M. (2007). Toxinogenic Bacillus pumilus and Bacillus licheniformis from mastitic milk. Vet. Microbiol. 124(3-4), 329–339. https://doi.org/10.1016/j.vetmic.2007.05.015
• Olajide A.M., LaPointe G. (2020). Detection of spore forming Paenibacillus macerans in raw milk. J Microbiol Methods. 2020 Oct;177:106048. doi: 10.1016/j.mimet.2020.106048.
• O'Mahony, M., Mitchell, E., Gilbert, R., Hutchinson, D., Begg, N., Rodhouse, J., Morris, J., (1990). An outbreak of foodborne botulism associated with contaminated hazelnut yoghurt. Epidemiol. Infect. 104 (03), 389–395.
• Porcellato, D., Skeie, SB., Mellegård, H., Monshaugen, M., Göransson Aanrud, S., Lindstedt, BA., Aspholm, M. (2021). Characterization of Bacillus cereus sensu lato isolates from milk for consumption; phylogenetic identity, potential for spoilage and disease. J Food Microbiol, 93, 103604. https://doi.org/10.1016/j.fm.2020.103604
• Ranieri, ML., Ivy, RA., Mitchell, WR., Call, E., Masiello, SN., Wiedmann, M., Boor, KJ., (2012). Real-time PCR detection of Paenibacillus spp. in raw milk to predict shelf life performance of pasteurized fluid milk products. Appl. Environ. Microbiol. 78 (16), 5855–5863.
• Ribeiro Júnior JC, de Oliveira AM, Silva FG, Tamanini R, de Oliveira ALM, Beloti V. (2018). The main spoilage-related psychrotrophic bacteria in refrigerated raw milk. J Dairy Sci. 2018 Jan;101(1):75-83. doi: 10.3168/jds.2017-13069.
• Ribeiro-Júnior, JC., Tamanini, R.,Alfieri, B.,Beloti, V.(2020). Effect of milk bactofugation on the counts and diversity of thermoduric bacteria. J Sut Sci. Oct;103(10):8782-8790. doi: 10.3168/jds.2020-18591.
• Rodrigues, MX., Lima, SF., Canniatti-Brazaca, SG., Bicalho, RC. (2017). The microbiome of bulk tank milk: Characterization and associations with somatic cell count and bacterial count. J Dairy Sci, 100(4), 2536–2552. https://doi.org/10.3168/jds.2016-11540
• Ryser, ET. (2016). Pasteurization of Liquid Milk Products: Principles, Public Health Aspectsç R Mod in Food Sci, 310–315. https://doi.org/10.1016/b978-0-08-100596-5.21367-x
• Sadiq, FA., Li, Y., Liu, T., Flint, S., Zhang, G., Yuan, L., Pai, Z., He, GO. (2016). The heat resistance and spoilage potential of aerobic mesophilic and thermophilic spore forming bacteria isolated from Chinese milk powders Int J Food Microbiol. 2016 Dec 5;238:193-201. doi: 10.1016/j.ijfoodmicro.2016.09.009.
• Techer, C., Jan, S., Thierry, A., Maillard, MB., Grosset, N., Galet, O., Breton, V., Gautier, M., Baron, F. (2020). Identification of the bacteria and their metabolic activities associated with the microbial spoilage of custard cream desserts. Food Microbiol. Apr; 86:103317. doi: 10.1016/j.fm.2019.103317. 1. Trmčić, A., Martin, NH., Boor, KJ., Wiedmann, M. (2015). A standard bacterial isolate set for research on contemporary dairy spoilage. J of Dairy Sci, 98(8), 5806–5817. https://doi.org/10.3168/jds.2015-9490
• von Neubeck, M., Baur, C., Krewinkel, M., Stoeckel, M., Kranz, B., Stressler, T., Wenning, M. (2015). Biodiversity of refrigerated raw milk microbiota and their enzymatic spoilage potential. Int J of Food Microbiol, 211, 57–65. https://doi.org/10.1016/ j.ijfoodmicro.2015.07.001
• Weiler, N., Leotta, G. A., Z ́arate, M. N., Manfredi, E., Alvarez, M. E., & Rivas, M. (2011). Foodborne outbreak associated with consumption of ultrapasteurized milk in the Republic of Paraguay. Rev Argentina de Microbiol, 43(1), 33–36. https://doi.org/10. 1590/s0325-75412011000100007
• Wyder, MTF., Roth, EA., Jakob, E. (2019). Cheese yeasts, Maya, Mar;36(3):129-141. doi: 10.1002/yea.3368.
• Young, W., Hine, B. C., Wallace, O. A. M., Callaghan, M., & Bibiloni, R. (2015). Transfer of intestinal bacterial components to mammary secretions in the cow. PeerJ, 3, Article e888. https://doi.org/10.7717/peerj.888.
• Yuan L, Sadiq FA, Burmølle M, Wang NI, He G. (2019). Insights into Psychrotrophic Bacteria in Raw Milk: A Review. J Food Prot. 2019 Jul;82(7):1148-1159. doi: 10.4315/0362-028X.JFP-19-032. PMID:31225978.
• Yuan, L., Sadık, F., Liu , TJ., Li, Y., Gu, JS.,Yang, HY., Guo-Qing O. (2018). Spoilage potential of psychrotrophic bacteria isolated from raw milk and the thermo-stability of their enzymes Zhejiang Univ Sci B. Aug; 19(8):630-642. doi: 10.1631/jzus. B1700352.
• Zhang, C., Bijl, E., Svensson, B., Hettinga, K. (2019). The Extracellular Protease AprX from Pseudomonas and its Spoilage Potential for UHT Milk: A Review. Compr Rev Food Sci Food Saf. Jul;18(4):834-852. doi: 10.1111/1541-4337.12452.