Sanchez-Leger, Maickol R.

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Incidencia de Pseudomonas spp. y grupo Bacillus cereus, en leche cruda y leche procesada por ultra alta temperatura
(2019-05-15) Sanchez-Leger, Maickol R.; Orellana-Feliciano, Lynette E.; College of Agricultural Sciences; Plaza, María; Ponce, Leyda; Department of Food Science and Technology; Rúa, Armando
Psychrotrophic bacteria levels are one of the most important aspects when processing UHT milk, since these levels will have a negative impact on the shelf-life of the product. To study the incidence of psychrotrophic bacteria Pseudomonas spp. and the Bacillus cereus group, a total of 16 samples were taken: 8 samples of raw milk and 8 samples of milk processed by ultra high temperature (UHT). The bacterias were sampled in specific media for B. cereus group and Pseudomonas spp. In addition, sampling for psychrotrophic bacteria and total psychrotrophic bacteria were done. Alcohol test at 70%, 75%, 80% and 85% were performed in raw milk. No linear correlation was found between the psychrotrophic bacteria and the alcohol test. In 23% of the samples of raw milk, psychrotrophic bacteria levels were higher as 8 x106 CFU/ml. On the other hand, in samples of UHT milk the 63% was positive for the B. cereus group. All microorganisms identification were confirmed by real-time PCR, by identifying the pc-plc gene for B. cereus group and the CarA gene for Pseudomonas spp.