The effect of cold storage, time and the population of Pseudomonas species on milk lipolysis
DOI:
https://doi.org/10.3989/gya.0583181Keywords:
Enzymatic activity, Lipase, Milk lipolysis, Pseudomonas fluorescens, Pseudomonas putidaAbstract
The aim of this study was to evaluate the lipolytic index (LI) of Pseudomonas fluorescens and Pseudomonas putida (2, 5, 6 log CFU/mL) in milk during 96 h by the Lipo R method. The strains were isolated from refrigerated raw milk (30 °C, 48 h), and species were confirmed by PCR, inoculated in reconstituted whole milk, and stored at 2 °C, 4 °C, and 8 °C. The storage time (ST) and temperature were associated with LI of P. putida. The interaction among lipolysis, temperature, and ST occurs even with a low population of P. putida and these variables combined together contributed to about 77% of the free fatty acids (FFA) in milk. The ST, temperature, and population of P. fluorescens showed a significant effect on its LI, and the variables contributed to about 43% of FFA. LI was about 224% higher in milk with P. fluorescens than with P. putida. The reduc-tion in ST and milk temperature resulted in a decrease in lipid lysis and a lower index of FFA by P. putida and P. fluorescens, with P. fluorescens showing a higher lipolytic capacity.
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