Volume No. 8 Issue No.: 2 Page No.: 273-279 Oct - Dec 2013

 

LIPOLYTIC PSYCHROTROPHIC GRAM POSITIVE Cocci IN MILK AND FERMENTED MILK PRODUCTS

 

Patil Sunita Hanamant*1 and Gandhi Mohanlal Bansilal2

1. Department of Microbiology, K.T.H.M. College, Nashik, Maharashtra (INDIA)
2. Department of Microbiology, Yashwantrao Chavan College of Science, Karad,
Maharashtra (INDIA)

 

Received on : July 05, 2013

 

ABSTRACT

 

The preservation method used by dairy industries is storage under refrigeration condition. Therefore many dairy products are stored at refrigeration temperature by wholesale dealers and retailers. Psychrotrophic bacteria grow luxuriantly in dairy products and multiply at refrigeration temperature. By producing different enzymes and metabolic products, they may cause proteolysis, lipolysis affecting texture, flavor and color of these dairy products. The defects produced by these psychrotrophic bacteria can adversely influence the nutritive value and organoleptic properties of dairy products that leads to economic loss to the dairy industries. With the objectives of studying such psychrotrophs present in milk and fermented milk products, 10 dairies from Nashik region of Maharashtra (India) were selected and the psychrotrophic bacteria present in milk and fermented milk products were characterized. Out of 60 isolates, 4 Gram positive bacteria which include Micrococcus luteus, Staphylococcus equorum, Kocuria rosea and Kocuria sp. were identified on the basis of morphological, biochemical, physiological features as well as 16S rRNA sequencing. The base sequences are submitted to NCBI GenBank to assign the accession number. These 4 psychrotrophs showed lipolytic activities at refrigeration temperature (7°C) which was estimated by qualitative and quantitative methods. Kocuria rosea showed greater lipolytic activities as compared to other 3 isolates.

 

Keywords : Psychrotrophs, Dairy products, Lipolytic, 16S rRNA sequence, Kocuria rosea, Staphylococcus equorum, Micrococcus luteus

 

 

BACK