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Psychrotrophic Bacteria: Pseudomonas spp.
2022Psychrotrophic bacteria Pseudomonas spp. are currently the most commonly microbial agents isolated from spoiled milk and dairy products. They are the cause of numerous technological problems and contribute to significant economic losses in the dairy industry. Some strains of the P. fluorescens and P.
Samaržija, Dubravka, Zamberlin, Šimun
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Sources of Psychrotrophic Bacteria on Meat at the Abattoir
Journal of Applied Bacteriology, 1978An export abattoir was examined to determine the sources and types of psychrotrophic bacteria which gain access to meat. Gram negative psychrotrophs were recovered from the hides, from structural and work surfaces within the abattoir, and from carcasses and meat at all stages of processing.
K G, Newton, J C, Harrison, A M, Wauters
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Assessment of the biodegradation potential of psychrotrophic microorganisms
Canadian Journal of Microbiology, 1996Bioremediation of polluted temperate and cold temperature environments may require the activity of psychrotrophic bacteria, because their low temperature growth range parallels the ambient temperatures encountered in these environments. In the present study, 135 psychrotrophic microorganisms isolated from a variety of ecosystems in Canada were examined
Whyte, L. G. +2 more
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Proteases from Psychrotrophs: An Overview
Critical Reviews in Microbiology, 2010Proteases are hydrolytic enzymes which catalyze the total hydrolysis of proteins in to amino acids. Although proteolytic enzymes can be obtained from animals and plants but microorganisms are the preferred source for industrial applications in view of scientific and economical advantage.
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Protein turnover in a psychrotrophic bacterium
Archives of Microbiology, 1985Protein breakdown in pulse-labelled and longlabelled cells of Arthrobacter S 1-55, a psychrotrophic bacterium, has been assessed at different temperatures. The temperature at which the cells were grown and labelled affected the breakdown of pulsed-labelled but not long-labelled proteins. Inhibitors of ATP synthesis inhibited proteolysis.
P. Potier, A. R. Hipkiss, D. J. Kushner
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FoodsMilk is an ideal environment for the growth of microorganisms, especially psychrotrophic bacteria, which can survive under cold conditions and produce heat-resistant enzymes.
Jiaping Lv, Xiaoyang Pang
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Production of Glycosidases by Psychrotrophic Bacteria
Journal of Food Science, 1983ABSTRACT Six of 19 psychrotrophic bacteria common in milk and meat hydrolyzed large amounts of p‐nitrophenyl‐glycosides during 48 hr in minimal growth broth at 20°C. Four of the 19 were inactive against the four glycosides used in the screening tests, and nine were weakly active.
A. MARIN, R. T. MARSHALL
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Environmental reservoirs of psychrotrophic meat spoilage fungi
New Zealand Veterinary Journal, 1977Summary The numbers of psychrotrophic fungi in various environments have been investigated as these fungi are potential meat spoilage organisms, carried into the freezing works on stock awaiting slaughter. Of a number of soils examined, those from urban and high-altitude areascontained the fewest psychrotrophic fungi.
M, Baxter, G M, Illston
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