Atividade proteolìtica de bactérias psicrotróficas em leites estocados em diferentes temperaturas

The widespread use of cooling technology as a tool for maintaining the microbiological and organoleptic characteristics of milk, Without effective hygienic practices throughout the milk production, caused the psychrotrophic micro-organisms to become major deteriorative bacteria in the dairy industry. The present study aimed to assess how the proteolytic psychrotrophic metabolism responds to different milk storage temperatures, drawing a parallel among psychrotrophic growth, amount of micro-organisms capable of breaking down proteins and amount of GMP (glycomacropeptide) released. Milk samples were collected directly from the cooling tank and subjected to count of psychrotrophs, count of proteolytic micro-organisms and the concentration of GMP at different storage times and temperatures. There was no linearity between the microbiological parameters and the GMP measured, according to the time/temperature binomial. The highest concentration of GMP (5.07 mg/mL) was measured in the binomial 8°C/24h (T8/ M24). The data make clear the need for further studies about questions involving the psychrotrophic microbiota in order to clarify extremely important basic questions about their metabolism