Studies on proteolytic thermoduric psychrotrophic bacteria in milk and fermented milk products.

摘要: Pasteurization is adopted for making milk free from borne organisms. However thermoduric psychrotrophic bacteria that are capable of surviving pasteurization temperature and able to grow in a cold environment (7 o C) may fermented products during refrigerated storage. Thus they represent significant spoilage problem the storage dairy products. They also produce heat resistant exoenzymes such as protease, lipase etc. which withstand function attack protein fats products, thereby producing defects sour milk, gassiness, rancidity, bitter Due activities psychrotrophs studies were undertaken on these For studying psychrotrophs, collected five different dairies Kolhapur region Maharashtra, India. Total psycrotrophic count seasonal variations determined. In all 36 isolates obtained, three gram positive identified Macrococcus equipercicus, Exiguobacterium sp., Arthrobacter sp. basis morphological, biochemical, physiological features well 16S rRNA sequencing. Proteolytic analyzed by qualitative quantitative methods. All proteolysis, whereas showed greater proteolytic activity than