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heat resistant bacterial lipases and ultra-high temperature

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heat resistant bacterial lipases and ultra-high temperature

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heat resistant bacterial lipases and ultra-high temperature

Heat resistant proteases which are commonly found in ultra-high temperature treated milk may be destroyed by holding the milk at a low temperature of greater than 50 DEG C. up to 65 DEG C. for at least several minutes either prior to or subsequent to the ultra-high temperature treatment.


1.5.2 Heat treatments with a flow-through mini-pasteurizer 20 1.5.3 Description of the ultra-high-temperature {VUT)-sterilizers 21 1.5.3.1 The Alfa Laval VTIS sterilization plant and its operation 21 1.5.3.2 Reliability of the Alfa Laval VTIS sterilization plant for studying the heat inactivation of …


The heat resistant lipase of Pseudomonas spp. MC50 hydrolyzed coconut oil, corn oil, butter oil and olive oil. Lipase activity was maximum at 1% corn oil. The effects of pH and temperature on lipase ...


Bacterial life at low temperature : physiological aspects and biotechnological implications ... 4.5 Heat shock proteins, 392 5. Future prospects for biotechnology, 393 6. ... thermally-resistant enzymes, lipases and proteases, which resist pasteurization and even ultra-high temperature treat-


2012-7-4 · Other flavours which may develop during storage are due to the action of heat-resistant bacterial enzymes which may be present in the raw milk and survive the UHT heat treatment. These include lipases, which break down the fat and form free fatty acids, some of which have strong flavours, and proteases which break down proteins to produce ...


Heat-resistant bacterial proteases which are commonly found in ultra-high temperature treated milk may be destroyed in accordance with the present invention by subjecting milk to a low temperature inactivation process for a period of from several minutes to about an hour at temperatures greater than 50° C. …


Enhanced inactivation of bacterial lipases and proteinases in whole milk by a modified ultra high temperature treatment. Bucky AR, Hayes PR, Robinson DS. J Dairy Res, 55(3):373-380, 01 Aug 1988 Cited by: 1 article | PMID: 3063731


2004-2-14 · Lipases, triacylglycerol hydrolases, are an important group of biotechnologically relevant enzymes and they find immense applications in food, dairy, detergent and pharmaceutical industries. Lipases are by and large produced from microbes and specifically bacterial lipases play a vital role in commercial ventures. Some important lipase-producing bacterial genera include Bacillus, …


1981-10-1 · In milk MC50 lipase was extremely heat resistant at 100 to 150°C and would be expected to suffer little inactivation during recommended ultra-high temperature processes of 121 to 149°C for .5 to 8 s. The optimum temperature for MC50 lipase activity in butter oil emulsion was 40°C, and activity at 20 to 25°C was 27 to 41% of maximum.


2011-1-10 · The heat-resistant strain E. coli AW 1.7 was not fully eliminated when hamburger patties are grilled to an internal temperature of 71°C according to CFIA guidelines (Anonymous, 2009). With the exception of the centre portion of the patties where the temperature was measured, the major portion of the hamburger patty was exposed to a temperature ...


(Feuillat et al. 1976) and gelation of ultra high temperature (UHT)-sterilized milk (Law et al. 1977), whereas lipases can produce flavour defects associated with fat breakdown in cream, butter, cheese and ultra heat treated products (La et al.w 1976;


2018-10-8 · and temperature integrator, and is stored or ... product because it is the most resistant bacterial ... most heat resistant form of non-proteolytic . C. botulinum) as the target pathogen. ...


Flash pasteurization: also known as high temperature short time (HTST) pasteurization. Heat the milk to between 72°C to 74°C for 15 to 20 seconds. Targets resistant pathogenic bacterial spores (Clostridium botulinum spores). Ultra-high temperature (UHT) pasteurization: Heat the milk to


2020-11-30 · psychrotrophs produces heat stable extracellular proteases, lipases, phospholipases etc. 5. Proteases and lipases contribute to spoilage of dairy products. Extracellular enzymes can resist pasteurization (72°C for 15 s) and even ultra-high temperature (138°C for …


2016-5-16 · temperature and can cause problems. They have very heat resistant proteases and lipases that can survive Ultra-high temperature processing (UHT) pasteurization and their enzymes can also cause spoilage of stored cheese milk (Sørhaug & Stepaniak, 1997). Early and late gas development are the most common causes of cheese defects


bitterness as observed in ultra high temperature (UHT) milk (Datta and Deeth, 2001). It is caused by either bacterial enzymes or naturally occurring enzymes of which plasmin is significant (Grufferty and Fox, 1988). Plasmin has a high heat resistance (Metwali et al., 1998)


1981-3-1 · Effect of a Heat-Resistant Microbial Lipase on Flavor of Ultra-High-Temperature Sterilized Milk R. E. ANDERSSON, G. DANIEL~SON, C. B. HEDLUNDJ and S. G. SVENSSON SIK - The Swedish Food Institute Box 27022 S-400 23 Gothenburg, Sweden ABSTRACT A heat-resistant microbial lipase was added to cows' milk in different concen- trations.


2009-9-5 · Heat resistant bacterial lipases and ultra-high temperature sterilization of dairy products. Journal of Dairy Science, 64 , 1951–1957. CrossRef Google Scholar


2009-6-1 · Cultures of Pseudomonas P46 grown in whole milk to contain ∼ 2 × 10 7 or 1 × 10 8 viable cells ml −1 before ultra high temperature (UHT) treatment (140°C for 5 s) demonstrated near linear increases in the concentration of short-chain free fatty acids (FFA) during storage at 20°C. However with 5 × 10 6 cells ml −1 before UHT heat treatment there was no detectable increase in these ...


1983-11-1 · Based on the z-values (change in temperature yielding a lo-fold change in inactivation rate) of 32-39Câ reported for heat resistant bacterial lipases and proteases (Adams and Brawley, 1981; Andersson et al., 1981; Adams et al., 1975), a z-value of 35Câ was assumed.


1986-11-1 · Lipase activity of .0012 units/ ml added prior to processing caused significant increases in free fatty acid at 21 and 32°C in 4 wk. INTRODUCTION Considerable research has been reported on the effects of heat-resistant lipases and pro- teases produced by psychrotrophic bacteria on the quality of ultra-high temperature (UHT) milk.


2006-4-25 · A recent example of a micro-organism causing undesired growth in consumer milk is Bacillus sporothermodurans producing highly heat-resistant spores (HRS) which may survive ultra-high temperature (UHT) treatment or industrial sterilization. Molecular typing showed a heterogeneous group of farm isolates (non-HRS strains), but a clonal group of UHT isolates from diverse European …


2016-2-8 · how a bacterial species can survive high temperature treatment. The data collected may also . become useful for future research if a more pathogenic (disease causing) species should arise in . the future. This thesis project is for a target audience interested in UHT resistant bacteria and other organisms that may survive the pasteurization ...


1981-4-1 · Comparison of the heat resistance of bacterial lipases and proteases and the effect on ultra-high temperature milk quality. Christen GL, Wang WC, Ren TJ. J Dairy Sci, 69(11):2769-2778, 01 Nov 1986 Cited by: 3 articles | PMID: 3543080


2017-3-1 · Heat resistant bacterial lipases and ultra-high temperature sterilization of dairy products. J. Dairy Sci. 64, 1951–1957. doi: 10.3168/jds.S0022-0302(81)82796-8


3 30 1. Introduction: 31 The demand for ultra-high-temperature (UHT) processed and aseptically packaged milk is 32 increasing worldwide. UHT milk is the best choice of liquid dairy products for many developing 33 and tropical countries because it does not required cooled logistics and storage, and has a 34 relatively long shelf life (≥ 6 months).


However, psychrotrophic bacteria can proliferate and contribute to spoilage of ultra-high temperature (UHT) treated and sterilized milk and other dairy products with a long shelf life due to their ability to produce extracellular heat resistant enzymes such as peptidases and lipases.


Adams, D. M. & Brawley, T. G. 1981 Heat-resistant bacterial lipases and ultra-high temperature sterilization of dairy products. Journal of Dairy Science 64 1951 – 1957 CrossRef Google Scholar Andersson , R. E. , Hedlund , C. B. & Jonsson , U. 1979 Thermal inactivation of a heat-resistant lipase produced by the psychrotrophic bacterium Pseudomonas fluorescens .


1997-1-1 · The resistance of extracellular lipase and protease from Pseudomonas fluorescens to heat treatment and manothermosonication, a simultaneous application of heat and ultrasound under moderate pressure, were compared within a temperature range of 110 to 140°C. Manothermosonication inactivates both enzymes more efficiently than does heat treatment.


Pseudomonas fragi, Pseudomonas lundensis and members of the Pseudomonas fluorescens group may spoil Ultra High Temperature (UHT) treated milk and dairy products, due to the production of heat-stable proteases in the cold chain of raw milk. Since the aprX gene codes for a heat-resistant protease in P …


The heat resistant lipase of Pseudomonas spp. MC50 hydrolyzed coconut oil, corn oil, butter oil and olive oil. Lipase activity was maximum at 1% corn oil. The effects of pH and temperature on lipase activity varied with the substrate. The pH optima were in the range pH 8–9; the temperature …


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