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A psychrotrophic Burkholderia cepacia strain isolated from refrigerated raw milk showing proteolytic activity and adhesion to stainless steel

Published online by Cambridge University Press:  01 April 2011

Maria de Fátima Barros Leal Nörnberg ,
Marilene Lenz Mentges ,
Silvana Terra Silveira ,
Eduardo César Tondo  and
Adriano Brandelli
Maria de Fátima Barros Leal Nörnberg
Affiliation:
Instituto de Ciência e Tecnologia de Alimentos, Universidade Federal do Rio Grande do Sul, 91501-970 Porto Alegre, Brasil
Marilene Lenz Mentges
Affiliation:
Instituto de Ciência e Tecnologia de Alimentos, Universidade Federal do Rio Grande do Sul, 91501-970 Porto Alegre, Brasil
Silvana Terra Silveira
Affiliation:
Instituto de Ciência e Tecnologia de Alimentos, Universidade Federal do Rio Grande do Sul, 91501-970 Porto Alegre, Brasil
Eduardo César Tondo
Affiliation:
Instituto de Ciência e Tecnologia de Alimentos, Universidade Federal do Rio Grande do Sul, 91501-970 Porto Alegre, Brasil
Adriano Brandelli*
Affiliation:
Instituto de Ciência e Tecnologia de Alimentos, Universidade Federal do Rio Grande do Sul, 91501-970 Porto Alegre, Brasil
*
*For correspondence; e-mail: [email protected]
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Abstract

The proteolytic activity of a psychrotrophic strain of Burkholderia cepacia isolated from refrigerated raw milk was characterized. Bur. cepacia produced proteolytic activity during growth at refrigeration temperature, with maximum activity at pH 6–7. The enzyme showed relative thermal stability in the range 40–50°C during 25 min, and maintained 80% its initial activity at 76°C/30 s. Milk coagulation assay showed that the crude protease from Bur. cepacia caused coagulation from day 2 for skimmed milk, whereas coagulation was observed from day 5 for whole milk. The adherence of this strain to stainless steel was evaluated, and the substrata had around 107 CFU/cm2 after 15 to 60 min incubation. Results on biofilm development suggest that this bacterium could adhere and to form biofilms even at refrigeration temperatures. These results indicate that Bur. cepacia may represent a potential hazardous to milk and dairy products.

Keywords

adherenceBurkholderia cepaciamilk spoilageproteolysis
Type
Research Article
Information
Journal of Dairy Research , Volume 78 , Issue 3 , August 2011 , pp. 257 - 262
Copyright
Copyright © Proprietors of Journal of Dairy Research 2011

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