Incidence and lipolytic and proteolytic activity of Bacillus cereus in UHT milk

Authors

  • Maike Taís Maziero
  • Cibeli Viana
  • Roberto Montanhini Neto
  • José Paes de Almeida Nogueira Pinto
  • Luciano dos Santos Bersot

DOI:

https://doi.org/10.22256/pubvet.v5n27.1174

Keywords:

lipolysis, proteolysis, gelation

Abstract

Bacillus cereus is a thermoduric microorganism that may has lipolytic and proteolytic activity, decreasing the quality of dairy products by causing sensorial defects during shelf life. The presence of B. cereus was evaluated in 110 UHT milk samples from 19 commercial brands, using two methods: qualitative and quantitative. By the quantitative technique no sample had any counts above the limit of detection (> 10 CFU/ml). On the other hand, by the qualitative method 18 samples (16.36%) were positive for B. cereus. All strains of B. cereus isolated from UHT milk showed proteolytic activity after 24h incubation. Any isolated strain had lipolytic activity after 24h of incubation, however, extending this incubation to 96h, 10 strains formed characteristic lipolysis sign in growth medium. It was found that 44.4% B. cereus strains presented both lipolytic and proteolytic activity. 

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Published

2015-09-16

Issue

Vol. 5 No. 27 (2011): Jul. 4

Section

Tecnologia de alimentos

License

Copyright (c) 2011 Maike Taís Maziero, Cibeli Viana, Roberto Montanhini Neto, José Paes de Almeida Nogueira Pinto, Luciano dos Santos Bersot

Creative Commons License

This work is licensed under a Creative Commons Attribution 4.0 International License.

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How to Cite

Incidence and lipolytic and proteolytic activity of Bacillus cereus in UHT milk. (2015). Pubvet, 5(27). https://doi.org/10.22256/pubvet.v5n27.1174

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