Quantitative and qualitative variability of the caseinolytic potential of different strains of [i]Pseudomonas fluorescens[/i]: Implications for the stability of casein micelles of UHT milks during their storage - Archive ouverte HAL Accéder directement au contenu
Article Dans Une Revue Food Chemistry Année : 2012

Quantitative and qualitative variability of the caseinolytic potential of different strains of [i]Pseudomonas fluorescens[/i]: Implications for the stability of casein micelles of UHT milks during their storage

Eric Beaucher
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Résumé

Pseudomonas fluorescens grows at low temperature and produces thermo-resistant protease(s) that candestabilize UHT (Ultra High Temperature) milk during its storage. The consequences of contaminationof microfiltered milk with 9 strains of P. fluorescens on the stability of the corresponding UHT milk duringstorage had been investigated in this study.The strains were classified in two groups according to their ability to destabilize UHT milk. For thegroup of highly destabilizing strains, sedimentations of UHT milks, low values to phosphate test andthe presence of aggregates were observed. Zeta potential and hydration of casein micelles decreased,whereas non casein nitrogen (NCN) and non protein nitrogen (NPN) contents increased. The analysesof NCN fraction by liquid chromatography coupled to mass spectrometry indicated that the differentcasein molecules were hydrolyzed in a similar way for the destabilizing strains suggesting that the sameenzyme was implicated. For the group of slightly or not destabilizing strains no visual and biochemicalalteration were found. This study showed that destabilization of UHT milk by P. fluorescens was highlyvariable and strain-dependent.

Dates et versions

hal-01209315 , version 1 (02-10-2015)

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François Baglinière, Gaëlle Tanguy-Sai, Julien Jardin, Aurélie Matéos, Valérie Briard-Bion, et al.. Quantitative and qualitative variability of the caseinolytic potential of different strains of [i]Pseudomonas fluorescens[/i]: Implications for the stability of casein micelles of UHT milks during their storage. Food Chemistry, 2012, 135 (4), pp.2593-2603. ⟨10.1016/j.foodchem.2012.06.099⟩. ⟨hal-01209315⟩
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