Volume No. 6 Issue No.: 3A Page No.: 660-666 Jan-Mar 12

 

PROTEOLYTIC PSYCHROTROPHIC Bacillus cereus FROM MILK AND FERMENTED MILK PRODUCTS

 

Patil Sunita Hanamant*1 and Gandhi Mohanlal Bansilal2

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

 

Received on : December 15, 2011

 

ABSTRACT

 

Milk and fermented milk products were collected from ten different dairies of Nasik region of Maharashtra in India to study the psychrotrophic bacteria present in them. Due to high nutritive value, milk is an excellent culture medium for a variety of microorganisms and being a perishable type of food, gets easily spoiled by the activity of microorganisms present in it. Milk and milk products are generally preserved at refrigeration temperature (4-7°C). Psychrotrophic bacteria are able to multiply under this temperature. During the study of these psychrotrophic bacteria present in milk and fermented milk products , one of the isolate was found to be Bacillus cereus which was identified on the basis of morphological, biochemical, physiological features as well as 16S rRNA sequencing. Bacillus cereus showed proteolytic activity which was estimated qualitatively by using skim milk agar and quantitatively by Folin-Lowery methods. Protease enzyme produced by Bacillus cereus showed maximum activity at 40°C and at pH 7.

 

Keywords : Psychrotrophs, Proteolytic, Dairy products, 16S rRNA sequence, Fermented.

 

 

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