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Proteolytic Traits of Psychrotrophic Bacteria Potentially Causative of Sterilized Milk Instability: Genotypic, Phenotypic and Peptidomic Insight

dc.contributor.authorStefano Morandi
dc.contributor.authorValentina Pica
dc.contributor.authorFabio Masotti
dc.contributor.authorStefano Cattaneo
dc.contributor.authorMilena Brasca
dc.contributor.authorIvano De Noni
dc.contributor.authorTiziana Silvetti
dc.contributor.otherNational Research Council, Institute of Sciences of Food Production, Via G. Celoria 2, 20133 Milan, Italy
dc.contributor.otherDepartment of Food, Environmental and Nutritional Sciences, Università degli Studi di Milano, Via G. Celoria 2, 20133 Milan, Italy
dc.contributor.otherDepartment of Food, Environmental and Nutritional Sciences, Università degli Studi di Milano, Via G. Celoria 2, 20133 Milan, Italy
dc.contributor.otherDepartment of Food, Environmental and Nutritional Sciences, Università degli Studi di Milano, Via G. Celoria 2, 20133 Milan, Italy
dc.contributor.otherNational Research Council, Institute of Sciences of Food Production, Via G. Celoria 2, 20133 Milan, Italy
dc.contributor.otherDepartment of Food, Environmental and Nutritional Sciences, Università degli Studi di Milano, Via G. Celoria 2, 20133 Milan, Italy
dc.contributor.otherNational Research Council, Institute of Sciences of Food Production, Via G. Celoria 2, 20133 Milan, Italy
dc.date.accessioned2021-04-25T00:00:09Z
dc.date.available2025-10-02T04:35:20Z
dc.date.issued01-04-2021
dc.identifier.issn-
dc.identifier.urihttps://www.mdpi.com/2304-8158/10/5/934
dc.description.abstractThe proteolytic traits of the psychrotrophic strains Pseudomonas poae LP5, Pseudomonas fluorescens LPF3, Chryseobacterium joostei LPR1, Pseudomonas fulva PS1, Citrobacter freundii PS37, Hafnia alvei PS46, and Serratia marcescens PS92 were initially investigated by phenotypic and genotypic approaches. Six strains elicited extracellular proteolytic activity, and five expressed the thermostable AprX or (likely) Ser1 enzymes. Then, the strains were inoculated (10<sup>4</sup> CFU/mL) in microfiltered pasteurized milk and kept at 4 °C for five days. All of the strains reached 10<sup>8</sup> CFU/mL at the end of storage and five produced thermostable extracellular proteolytic enzymes. The freshly inoculated samples and the corresponding samples at 10<sup>8</sup> CFU/mL were batch-sterilized (131 °C, 30 s) and kept at 45 °C up to 100 days. The former samples did not gel until the end of incubation, whereas the latter, containing <i>P. poae</i>, <i>P. fluorescens</i>, <i>C. joostei</i>, <i>C. freundii</i>, and <i>S. marcescens,</i> gelled within a few days of incubation. The thermostable proteolytic activity of strains affected the peptidomic profile, and specific proteolyzed zones of β-CN were recognized in the gelled samples. Overall, the results confirm some proteolytic traits of psychrotrophic Pseudomonas spp. strains and provide additional insights on the proteolytic activity of psychrotrophic bacteria potentially responsible for sterilized milk destabilization.
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dc.language.isoEN
dc.publisherMDPI AG
dc.relation.uri['https://www.journals.elsevier.com/exploratory-research-in-clinical-and-social-pharmacy', 'https://www.elsevier.com/authors/open-access/choice#waivers', 'https://www.elsevier.com/journals/exploratory-research-in-clinical-and-social-pharmacy/2667-2766/guide-for-authors']
dc.rights['CC BY', 'CC BY-NC-ND', 'CC BY-NC']
dc.subject['pharmacy practice', 'social pharmacy', 'clinical research', 'implementation science', 'medication adherence', 'medication use policy', 'Pharmacy and materia medica', 'RS1-441']
dc.subject.lccChemical technology
dc.titleProteolytic Traits of Psychrotrophic Bacteria Potentially Causative of Sterilized Milk Instability: Genotypic, Phenotypic and Peptidomic Insight
dc.typeArticle
dc.description.keywords<i>Pseudomonas</i>
dc.description.keywordsraw milk
dc.description.keywordsAprX protease
dc.description.keywordscasein
dc.description.keywordssterilized milk
dc.description.keywordsliquid chromatography-mass spectrometry
dc.description.pages-
dc.description.doi10.3390/foods10050934
dc.title.journalFoods
dc.identifier.e-issn2304-8158
dc.identifier.oaioai:doaj.org/journal:7c9345407bb1496e9d8c28a0cdc62d9e
dc.journal.infoVolume 10, Issue 5


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