Laboratory pasteurization rely (LPC) is used to evaluate uncooked milk high quality; this information is utilized by some dairy producers to designate uncooked milk high quality premiums paid to farmers and may be used for troubleshooting bacterial contamination points.
LPC sometimes enumerates thermoduric micro organism – the sort that may face up to pasteurization – nevertheless it’s not recognized the kind of micro organism, e.g. sporeformers or non-sporeformers, might be decided by simply by trying on the LPC stage.
To check if LPC ranges might be an indicator of the kind of micro organism current in uncooked milk, researchers from Cornell College collected 94 natural uncooked milk samples from throughout the US, assessed these by way of LPC, and characterised the bacterial isolates.
They discovered LPC concentrations that ranged from undetectable to 4.07 log10 cfu/mL, and 380 bacterial isolates had been analyzed, with the thermoduric micro organism remoted from the samples being cut up in 3 teams: gram-positive sporeformers (52%), gram-positive non-sporeformers (44%) and gram-negative micro organism (2.4%).
By way of the LPC ranges, the vast majority of samples (66) had a LPC ≤100 cfu/mL; 6 samples had been with a LPC between 100 and 200 cfu/mL, and 10 samples – with a LPC ≥200 cfu/mL. Extra evaluation confirmed that there was an inverse development between the proportion of gram-positive sporeformers and the LPC focus – samples with increased LPC had decrease proportions of gram-positive sporeformers. However that development was not vital, in keeping with the analysis group.
“LPC stage alone supplies no perception into the make-up of the thermoduric inhabitants in uncooked milk and additional characterization is required to elucidate the bacterial drivers of elevated LPC in uncooked milk,” the researchers concluded.
They leveraged a microbial identification instrument known as MALDI-TOF MS, which is claimed to be extra available to dairy producers than 16S rDNA PCR and sequencing.
“Whereas our information indicated settlement between 16S and MALDI-TOF MS for 66.6% of isolates on the genus stage, 24.2% and 9.2% couldn’t be reliably recognized or had been mischaracterized utilizing MALDI-TOF, respectively,” the researchers mentioned.
“This implies that additional optimization of this methodology is required to permit for correct characterization of thermoduric organisms generally present in uncooked milk.
“Finally, our research supplies a recent perspective on thermoduric micro organism chosen by the LPC methodology and establishes that the LPC alone just isn’t ample for figuring out the bacterial drivers of LPC ranges. Additional improvement of fast characterization strategies which might be accessible to producers, cooperatives, and processors will help milk high quality troubleshooting efforts and finally enhance outcomes for dairy business group members.”
Supply:
Troubleshooting excessive laboratory pasteurization counts in natural uncooked milk requires characterization of dominant thermoduric micro organism, which incorporates non-sporeformers in addition to sporeformers
Authors: Lee, T. R., et al
Printed: Journal of Dairy Science, 20 January 2024
DOI: 10.3168/jds.2023-24330