Comparative Analysis of Alkaline Phosphatase Activity and Aerobic Spore-Forming Bacteria in Pasteurized Milk

Yıl 2024, Cilt: 20 Sayı: 2, 67 - 71, 28.06.2024

Mustafa Oskay

https://doi.org/10.18466/cbayarfbe.1475459

Öz

The remaining amounts of alkaline phosphatase (ALP) enzyme in pasteurized milk should be within certain limits. High ALP enzyme level may indicate that the milk has not been pasteurized sufficiently or may be due to excessive growth of spore-forming bacteria in the milk. For this purpose, pasteurized milk samples (n=50) taken from local markets of Manisa were screened for ALP activity and spore-forming bacteria. The ALP activity of most pasteurized milk was below the 350 mU/L limit and ranged from 0 to 500 mU/L. ALP activity was found to be high in only 4% of the 50 milk samples analyzed. The presence of spore-forming bacteria was investigated in suspicious and high ALP activity samples and representative colonies of bacteria that were selected and identified based on biochemical tests. All of the isolates were Bacillus spp. and Bacillus cereus was detected in only one sample. As a result, a positive correlation between ALP activity and the existence of Bacillus spp. was observed for pasteurized milk.

Anahtar Kelimeler

Alkaline phosphatase, Bacillus sp., colourimetric method, quality control, pasteurized milk, spore-forming bacteria

Etik Beyan

There are no ethical issues after the publication of this paper.

Kaynakça

• [1]. Mahari, T, Gashe, BA. 1990. A survey of the microflora of raw and pasteurized milk and the sources of contamination in a milk processing plant in Addis Ababa, Ethiopia. Journal of Dairy Research; 57(2):233–238.
• [2]. Meunier-Goddik, L, Sandra, S. 2016. Liquid milk products: pasteurized milk Encyclopedia of Dairy Sciences; pp 274-280. doi.org/10.1016/b978-0-08-100596-5.00876-3.
• [3]. Sarkar, S. 2015. Microbiological considerations: pasteurized milk. International Journal of Dairy Science; 10(5):206–218.
• [4]. Cousin, MA. 1982. Presence and activity of psychrotrophic microorganisms in milk and dairy products: a review. Journal of Food Protection; 45(2):172–207.
• [5]. Ralyea, RD, Wiedmann, M, Boor, KJ. 1998. Bacterial tracking in a dairy production system using phenotypic and ribotyping methods. Journal of Food Protection; 61(10):1336–1340.
• [6]. Crielly, EM, Logan, NA, Anderton, A. 1994. Studies on the Bacillus flora of milk and milk products. Journal of Applied Bacteriology; 77(3):256–263.
• [7]. Ribeiro Júnior, JC, de Oliveira, AM. Silva, RFG, Tamanini, ALM, de Oliveira, VB. 2018. The main spoilage-related psychrotrophic bacteria in refrigerated raw milk. Journal of Dairy Science; 101(1):75–83.
• [8]. Boor, KJ, Brown, DP, Murphy, SC, Kozlowski, SM, Bandler, DK. 1998. Microbiological and chemical quality of raw milk in New York State. Journal of Dairy Science; 81(6):1743–1748.
• [9]. Rankin, SA, Christiansen, A, Lee, W, Banavara, DS, Lopez-Hernandez, A. 2010. Invited review: the application of alkaline phosphatase assays for the validation of milk product pasteurization. Journal of Dairy Science; 93(12):5538–5551.
• [10]. Rola, JG, Sosnowski, M. 2010. Determination of alkaline phosphatase activity in milk and milk products by fluorimetric method. Bulletin of the Veterinary Institute in Pulawy; 54(4):537–542.
• [11]. Albillos, SM, Reddy, R, Salter, R. 2011.Evaluation of alkaline phosphatase detection in dairy products using a modified rapid chemiluminescent method and official methods. Journal of Food Protection; 74(7):1144–1154.
• [12]. Chu, YH, Yu, XX, Jin, X, Wang, YT, Zhao, DJ, Zhang, P, Sun, GM, Zhang, YH. 2019. Purification and characterization of alkaline phosphatase from lactic acid bacteria. RSC Advances; 9(1):354–360.
• [13]. Payne, C, Wilbey, RA. 2009. Alkaline phosphatase activity in pasteurized milk: A quantitative comparison of Fluorophos and colourimetric procedures. International Journal of Dairy Technology; 62(3):308–314.
• [14]. Peng, Z, Li, Y, Yan, L, Yang, S, Yang, D. 2023. Correlation analysis of microbial contamination and alkaline phosphatase activity in raw milk and dairy products. International Journal of Environmental Research and Public Health; 20(3). doi: 10.3390/ijerph20031825.
• [15]. Ternström, A, Lindberg, AM, Molin, G. 1993. Classification of the spoilage flora of raw and pasteurized bovine milk, with special reference to Pseudomonas and Bacillus. Journal of Applied Bacteriology; 75(1):25–34.
• [16]. Angelidis, AS, Tsiota, S, Pexara, A, Govaris, A. 2016. The microbiological quality of pasteurized milk sold by automatic vending machines. Letters in Applied Microbiology; 62(6) 472–479.
• [17]. Gerokomou, V, Rozos, G, Demertzis, P, Akrida-Demertzi, K. 2022. Assessment of seasonal and diurnal variations of alkaline phosphatase activity in pasteurized milk. Applied Sciences (Switzerland); 12(10). doi: 10.3390/app12104833.