The effect of cold storage, time and the population of <em>Pseudomonas</em> species on milk lipolysis

F. A.B. Pereira; L. L. Luiz; S. R. Bruzaroski; R. C. Poli-Frederico; R. Fagnani; E. H.W. Santana

doi:10.3989/gya.0583181

Autores/as

F. A.B. Pereira Master’s Degree in Science and Technology of Milk and Dairy Products, Universidade Norte do Parana – UNOPAR https://orcid.org/0000-0002-8826-1891
L. L. Luiz Master’s Degree in Science and Technology of Milk and Dairy Products, Universidade Norte do Parana – UNOPAR https://orcid.org/0000-0002-5364-5131
S. R. Bruzaroski Master’s Degree in Science and Technology of Milk and Dairy Products, Universidade Norte do Parana – UNOPAR https://orcid.org/0000-0001-5574-331X
R. C. Poli-Frederico Master and PhD’s Degree in Rehabilitation Science, UNOPAR https://orcid.org/0000-0003-4631-4606
R. Fagnani Master’s Degree in Science and Technology of Milk and Dairy Products, Universidade Norte do Parana – UNOPAR https://orcid.org/0000-0002-7392-2087
E. H.W. Santana Master’s Degree in Science and Technology of Milk and Dairy Products, Universidade Norte do Parana – UNOPAR https://orcid.org/0000-0002-7789-2575

DOI:

https://doi.org/10.3989/gya.0583181

Palabras clave:

Actividad enzimática, Lipasa, Lipólisis de la leche, Pseudomonas fluorescens, Pseudomonas putida

Resumen

El objetivo fue evaluar el índice lipolítico (LI) (por el método Lipo R) de Pseudomonas fluorescens y Pseudomonas putidas (2, 5, 6 log CFU / mL) en leche durante 96 h. Las cepas se aislaron de leche cruda refrigerada (30 °C, 48 h), las especies se confirmaron por PCR, se inocularon en leche entera reconsti-tuida y se almacenaron a 2, 4 y 8 °C. El tiempo de almacenamiento (ST) y la temperatura se asociaron con LI de P. putida. La interacción entre lipólisis, temperatura y ST ocurre incluso con una población baja de P. putida y estas variables combinadas contribuyeron a aproximadamente el 77% de los ácidos grasos libres (FFA) en la leche. El ST, la temperatura y la población de P. fluorescens mostraron un efecto significativo en su LI, y las variables contribuyeron a aproximadamente el 43% de FFA. LI fue aproximadamente un 224% mayor en leche con P. fluorescens que con P. putida. La reducción de la temperatura de ST y de la leche dio como resultado una disminución en la lisis lipídica y un índice más bajo de FFA por P. putida y P. fluorescens, esta última mostrando una mayor capacidad lipolítica.

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Citas

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