• Journal of Dairy Science and Biotechnology
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• v.18 no.1
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• pp.38-46
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• 2000

Since generalization of cold storage of raw and processed milk, psychrotrophic bacteria has become more important. The number present in raw milk is related to sanitary conditions during pro-duction and to length and temperature of storage before pasteurization. Growth of psychrotrophs In raw milk often reduces the quality of pasteurized products. Recently, some pathogenic bacteria like Listeria monocytogenes, Yersinia enterocolitica, Bacillus cereus are reported to grow at low temperature and cause food poisoning. The presence of gram positive psychrotrophic bacteria which can survive pasteurization can limit the shelf life of pasteurized milk during extended storage and the survival of heat stable proteases and lipases produced by gram negative psychrotrophic bacteria often brings about proteolytic damage to milk protein in the products. Therefore, in order to prevent the deteorioration of milk and milk products by the growth of psychrotrophs, it is necessary to cool down the temperature of raw milk as soon as possible after milking and to keep the temperature below 5t during storage at farm. As psychrotrophic bacteria become readily predominant in raw milk under refregeration, it can be considered to change the traditional incubating temperature for SPC from 30${\sim}$32$^{\circ}C$ to 25${\sim}$27$^{\circ}C$ at which the psychrotrophs prefer to grow. The psychrotrophic bacterial count(PBC) is of limited use in dairy industry, because of the 10 days incubation period. Although estimates of psychrotrophic bacteria may provide an acceptable shelf-life prediction, there is no single, generally acceptable rapid method for replacing the PBC at the moment. Consequently, faster method for esmating psychrotrophic bacteria has to be developed.

• Korean Journal of Microbiology
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• v.29 no.3
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• pp.195-198
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• 1991

Isolation and identification of mesophilic and psychrotrophic bacteria distributed in Korean refrigerated beef were attempted. Total isolated colonies were 192, and identified as 5 genera and 10 species. Among them, mesophilic bacteria were Enterobacter aerogenes, E. agglomerans, Serratia liquefaciens, Proteus mirabilis, and "psychrotrophic" bacteria were Pseudomons fluorescens, P. putida, P. pickettii, P. mendocina, P. stutzeri, Alcaligenes faecalis. Dominant species was Serratia liquefaciens as mesophiles, and Pseudomonas putida as psychrotroph.chrotroph.

• Food Science of Animal Resources
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• v.34 no.4
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• pp.543-551
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• 2014

The aim of this study was to evaluate the effect of proteolytic (Serratia liquefaciens, match %: 99.39) or lipolytic (Acinetobacter genomospecies 10, match %: 99.90) psychrotrophic bacteria (bacterial counts, analysis of free fatty acids (FFA) and analysis of free amino acids) on the microbial and chemical properties (yogurt composition), and sodium dodecyl sulfate polyacrylamide gel electrophoresis (SDS-PAGE) of yogurt during storage. Yogurts were prepared with raw milk preinoculated with each psychrotrophic bacteria. The total solid, fat, and protein content were not affected by preinoculation, but the pH of yogurt preinoculated with psychrotrophic bacteria was higher than in control. There was a dramatic increase in short chain free fatty acids among FFA in yogurt with Acinetobacter genomospecies 10. For 14 d of cold storage condition, SCFFA was 25.3 mg/kg to 34.4 mg/kg (1.36 times increased), MCFFA was 20.4 mg/kg to 25.7 mg/kg (1.26 times increased), and LCFFA was 240.2 mg/kg to 322.8 mg/kg (1.34 times increased). Serratia liquefaciens (match %: 99.39) in yogurt caused a greater accumulation of free amino acids (FAA), especially bitter peptides such as leucine, valine, arginine, and tyrosine, but SDS-PAGE showed that the inoculation of Serratia liquefaciens did not affect the degree of casein degradation during storage. Taken together, the excessive peptides and FFA in yogurt generated from psychrotrophic bacteria could develop off-flavors that degrade the quality of commercial yogurt products.

• Journal of Microbiology
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• v.44 no.6
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• pp.694-698
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• 2006

Several marine bacterial strains were isolated from Undaria pinnatifida (Miyok in Korean). Sixty-six strains were isolated on R2A agar media at $10^{\circ}C$ and identified by a phylogenetic analysis of the 16S rRNA gene sequences. They were grouped into 10 different sequence types based on the initial sequence analysis of the 5' domain of the gene (approximately 500 bp). Full sequences of 16S rRNA gene, were obtained from one strain in each sequence type and the species-affiliation was determined using phylogenetic and sequence similarity analyses. The results of the analyses indicated that they were closely related to Psychrobacter aquimaris, P. celer, P. nivimaris, P. pulmonis, Psychromonas arctica or Bacillus psychrodurans. These bacteria are marine or psychrotrophic bacteria. Because the sporophytes of U. pinnatifida are cultured on the costal area during winter, the U. pinnatifida-associated bacteria appeared to grow at low temperatures. U. pinnatifida sporophytes can be a good source for the isolation of psychrotrophic bacteria.

• Journal of Microbiology and Biotechnology
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• v.15 no.5
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• pp.1135-1139
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• 2005

Psychrotrophic phenanthrene-degrading bacteria were identified in the sediment samples collected from Lake Baikal, Russia. Among 70 phenanthrene-degrading isolates, the seven that had the highest phenanthrene-degradation rates were identified by 16S rDNA sequencing. Isolate P25, identified as the Gram-positive rod-shaped organism Rhodococcus erythropolis, had the highest growth and degradation rate at $15^{\circ}C$. It could remove $26.0\%$ of 100 mg $1^{-1}$ phenanthrene in 20 days at $15^{\circ}C$, and degradation was less at $5^{\circ}C\;and\;25^{\circ}C$. The addition of surfactants to enhance degradation was tested. Brij 30 and Triton X-100 inhibited degradation at all surfactant concentrations tested, but Tween 80 stimulated phenanthrene degradation, especially at low concentrations. When $20{\times}$ CMC (critical micelle concentration) of Tween 80 was added, $38.0\%$ of 100 mg $1^{-1}$ phenanthrene was degraded in 12 days at $15^{\circ}C$. This psychrotrophic phenanthrene-degrading bacterium is a candidate for use in bioremediation of polycyclic hydrocarbon contamination in low temperature environments.

• Food Science of Animal Resources
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• v.37 no.4
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• pp.535-541
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• 2017

This study investigated the psychrotrophic bacteria isolated from chicken meat to characterize their microbial composition during refrigerated storage. The bacterial community was identified by the Illumina MiSeq method based on bacterial DNA extracted from spoiled chicken meat. Molecular identification of the isolated psychrotrophic bacteria was carried out using 16S rDNA sequencing and their putrefactive potential was investigated by the growth at low temperature as well as their proteolytic activities in chicken meat. From the Illumina sequencing, a total of 187,671 reads were obtained from 12 chicken samples. Regardless of the type of chicken meat (i.e., whole meat and chicken breast) and storage temperatures ($4^{\circ}C$ and $10^{\circ}C$), Pseudomonas weihenstephanensis and Pseudomonas congelans were the most prominent bacterial species. Serratia spp. and Acinetobacter spp. were prominent in chicken breast and whole chicken meat, respectively. The 118 isolated strains of psychrotrophic bacteria comprised Pseudomonas spp. (58.48%), Serratia spp. (10.17%), and Morganella spp. (6.78%). All isolates grew well at $10^{\circ}C$ and they induced different proteolytic activities depending on the species and strains. Parallel analysis of the next generation sequencing and culture dependent approach provides in-depth information on the biodiversity of the spoilage microbiota in chicken meat. Further study is needed to develop better preservation methods against these spoilage bacteria.

• Journal of Life Science
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• v.25 no.2
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• pp.174-179
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• 2015

The presence of psychrotrophic bacteria downgrades the quality of dairy products. This study evaluated the effect of lipolytic psychrotrophic bacteria on the chemical properties of Gouda cheese made from raw milk experimentally inoculated with a psychrotrophic bacterium (Acinetobacter genomospecies 10). Raw milk experimentally inoculated with Acinetobacter genomospecies 10 and refrigerated at $4^{\circ}C$ for 3 or 6 days produced a 6-week ripened Gouda cheese with a significant decrease in total solids (p<0.05) or an increased fat content (p<0.05), respectively. Raw milk inoculated with Acinetobacter genomospecies 10 and refrigerated for 3 days had higher (p<0.05) SCFFA (1.35 times), MCFFA (1.42 times), and LCFFA (1.44 times) than the control 6-week ripened Gouda cheese. The cheese manufactured from the inoculated and refrigerated raw milk had higher (p<0.05) total free fatty acids (1.68 times) compared with the control. Raw milk inoculated with Acinetobacter genomospecies 10 and refrigerated for 6 days had increased SCFFA (1.45 times), MCFFA (1.28 times), and LCFFA (1.38 times) compared with the control 6-weeks ripened Gouda cheese. The 6-week ripened Gouda cheese manufactured from this inoculated milk had higher (p<0.05) total free fatty acids (1.34 times) compared with the control. The results indicated that the production of excessive free fatty acids in dairy products by psychrotrophic bacteria can be critical in predisposing dairy products to off-flavors and in turn degrading their quality.

• Journal of Dairy Science and Biotechnology
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• v.40 no.2
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• pp.86-91
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• 2022

Chryseobacterium mulctrae KACC 21234^T is a novel species isolated from raw bovine milk. Psychrotrophic bacteria are considered contaminants and are hypothesized to originate from the environment. In this investigation, the C. mulctrae KACC 21234^T genome was determined to be 4,868,651 bp long and assembled into four contigs with a G+C ratio of 33.8%. In silico genomic analyses revealed the presence of genes encoding proteases (endopeptidase Clp, oligopeptidase b, carboxypeptidase) and lipases (phospholipase A(2), phospholipase C, acylglycerol lipase) that can catalyze the degradation of the proteins and lipids in milk, causing its quality to deteriorate. Additionally, antimicrobial resistance and putative bacteriocin genes were detected, potentially intensifying the pathogenicity of the strain. The genomic evidence presented highlights the need for improved screening protocols to minimize the potential contamination of milk by proteolytic and lipolytic psychrotrophic bacteria.

• Korean Journal of Microbiology
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• v.40 no.3
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• pp.248-253
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• 2004

To scrutinize the physiological diversity by BIOLOG microplate, the carbon source utilization patterns of 168 strains of oligotrophic bacteria and 132 strains of psychrotrophic bacteria isolated from Lake Baikal during 2000 and 2002 were investigated. Eighty-six percent (56 strains) of oxidase test positive group (GN-NENT group) and 89 % (92 strains) of oxidase test negative group (GN-ENT group) among oligotrophic bacteria, and 82% (85 strains) of oxidase test negative group among psychrotrophic bacteria were able to utilize $\alpha$-D-glucose as a sole-carbon-source, and 93% (26 strains) of oxidase test positive group among psychrotrophic bacteria were able to utilize bromosuccinic acid as a sole-carbon-source. However, most strains except few oligotrophic bacteria with oxidase test negative group were not able to utilize $\alpha$-D-lactose as a sole-carbon-source. Most dominant genus among 300 strains was Pseudomonas (49 strains). Other dominant genera belonged to Salmonella, Serratia, Buttiauxella, Pantoea, Yersinia, Brevundimonas, Hydrogenophaga, Photorhabdus, Sphingomonas, and Xenorhabdus. Our results by BIOLOG identification system were able to provide basic data to determine community-level carbon source utilization patterns and to accomplish the efficient and reliable identification for microbial community structure in Lake Baikal.

• Korean Journal of Food Science and Technology
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• v.27 no.4
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• pp.495-505
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• 1995

The purpose of this study was to identify the psychrotrophic lactic acid bacteria isolated from kimchi, a Korean traditional fermented vegetable food. Thirty isolates of psychrotrophic lactic acid bacteria were isolated randomly from kimchi-A and kimchi-B which were fermented at $5{\sim}7^{\circ}C$ for 20 days and 50 days, respectively. Among 30 isolates of lactic acid bacteria isolated from kimchi-A, 14 isolates were identified as Leuconostoc mesenteroides subsp. mesenteroides, 12 as Leuconostoc mesenteroides subsp. dextranicum and 4 as Lactobacillus bavaricus. Among 30 isolates isolated from kimchi-B, 20 isolates were identified as Lactobacillus bavaricus, 3 as Leuconostoc mesenteroides subsp. mesenteroides, 3 as Leuconostoc lactis, 2 as Leuconostoc paramesenteroides and 2 as Lactobacillus homohiochii. Though these strains were identified as above, there were many strains whose sugar fermenting patterns and $NH_3$ producing ability from arginine were inconsistent with those described in Bergey's Manual of Systematic Bacteriology, and some strains identified as Leuconostoc mesenteroides subsp. mesenteroides and Leuconostoc mesenteroides subsp. dextranicum even disclosed such contradictions as the comparisons of sugar fermenting patterns between the strains of different subspecies were much more coincident than those between the same subspecies. As there were difficulties in classifying these psychrotrophic lactic acid bacteria according to the current taxonomic system, further studies were needed to solve these problems.