Spoilage potential of psychrotrophic bacteria isolated from raw milk and the thermo-stability of their enzymes

The storage and transportation of raw milk at low temperatures promote the growth of psychrotrophic bacteria and the production of thermo-stable enzymes, which pose great threats to the quality and shelf-life of dairy products. Though many studies have been carried out on the spoilage potential of p...

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Veröffentlicht in:	Journal of Zhejiang University. B. Science 2018-08, Vol.19 (8), p.630-642
Hauptverfasser:	Yuan, Lei, Sadiq, Faizan A., Liu, Tong-jie, Li, Yang, Gu, Jing-si, Yang, Huan-yi, He, Guo-qing
Format:	Artikel
Sprache:	eng
Schlagworte:	Acinetobacter ambient temperature Animals Bacteria Bacteria - enzymology Bacteria - genetics Bacterial Proteins - chemistry beta-galactosidase beta-Galactosidase - chemistry Biofilms Biomedical and Life Sciences Biomedicine carboxylic ester hydrolases Chryseobacterium Cold Temperature Dairy industry Dairy Products Endopeptidases - chemistry enzyme activity Enzyme Stability Enzymes Food Microbiology Galactosidase heat stability heat tolerance Heat treatment Hot Temperature Lipase - chemistry lipolysis Low temperature Milk Milk - microbiology Peptide Hydrolases - chemistry phenotype Phospholipase phospholipases Phospholipases - chemistry proteinases Proteolysis Pseudomonas Pseudomonas fluorescens Psychrotrophic bacteria Raw Foods - microbiology raw milk RNA, Ribosomal, 16S - genetics Serratia Shelf life Spoilage Strains (organisms) Thermal resistance Thermal stability transportation Yersinia intermedia β-Galactosidase
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