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Related Concept Videos

Microbes in Food Production01:29

Microbes in Food Production

Microbial fermentation is central to food biotechnology, enhancing flavor, texture, preservation, and stability. Fermentative microorganisms metabolize carbohydrates into organic acids, alcohols, and other metabolites that inhibit spoilage organisms and improve digestibility while contributing distinctive sensory qualities.In baking, amylases naturally present in flour hydrolyze starch into monosaccharides such as glucose, which Saccharomyces cerevisiae ferments anaerobically. Through...
Microbes in Beverage Production01:25

Microbes in Beverage Production

Alcoholic beverages such as wine, beer, and spirits are the products of microbial fermentation processes that transform simple sugars into ethanol and a wide array of complex flavor compounds. These transformations rely on the metabolic activities of specific yeasts and bacteria, which are selected and controlled to yield the desired beverage characteristics.Wine Fermentation and MaturationWine production begins with the crushing of grapes to release juice and pulp, forming a must that is...
Production of Alcohol01:27

Production of Alcohol

Continuous fermentation is a key strategy in industrial ethanol production, particularly when efficiency, scalability, and high yields are essential. This approach allows for uninterrupted operation and optimized resource utilization. The primary feedstock, corn starch, undergoes enzymatic hydrolysis facilitated by α-amylase and glucoamylase. These enzymes break down the starch into fermentable sugars such as glucose, which are readily assimilated by fermentative microorganisms.Fermentation...
Production of Organic Acids01:25

Production of Organic Acids

Lactic acid, an important organic acid extensively applied in food, pharmaceutical, and biodegradable polymer industries, is primarily produced via microbial fermentation. This method is favored over chemical synthesis due to its environmental sustainability and capacity for enantiomerically pure product formation. Among various microbial processes, the fermentation of starch-based substrates stands out due to the abundance and renewability of raw materials like corn and potatoes.Hydrolysis of...
Production of Antibiotics01:27

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Penicillin, one of the earliest and most widely used antibiotics, is produced industrially by the filamentous fungus Penicillium chrysogenum. Large stirred-tank bioreactors ranging from tens to hundreds of thousands of liters maintain tightly controlled temperature, pH, and dissolved oxygen conditions to support fungal metabolism and maximize antibiotic yield. Penicillin is a secondary metabolite, synthesized primarily during the stationary growth phase, which requires a carefully managed...
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Industrial insulin production uses genetically engineered E. coli expressing a proinsulin gene controlled by a tryptophan promoter and containing a methionine linker for later cleavage. The cells also carry ampicillin resistance for selective growth. Seed cultures are stored at −80 °C and production begins by thawing a small amount to inoculate starter cultures, which are progressively scaled to a 50,000-L bioreactor. In the bioreactor, E. coli grow in nutrient-rich media under sterile, tightly...

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Gram-negative postpasteurization contamination patterns of single-serve fluid milk produced in 4 different processing

T T Lott1, A N Stelick1, M Wiedmann1

  • 1Department of Food Science, Cornell University, Ithaca, NY 14853.

Journal of Dairy Science
|September 30, 2023
PubMed
Summary

Single-serve milk spoils faster due to gram-negative bacteria contamination, likely from unhygienic filler designs. Interventions to clean carton forming mandrels did not reduce spoilage, indicating a design flaw.

Keywords:
fluid milkgram-negative contaminationmilk cartonpostpasteurization contaminationsingle-serve milk

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Area of Science:

  • Food Microbiology
  • Dairy Science
  • Food Safety

Background:

  • Historic data indicates single-serve milk has higher bacterial counts and lower sensory scores at 14 days postprocessing compared to half-gallon containers.
  • Postpasteurization contamination with gram-negative bacteria is a suspected cause of increased spoilage in single-serve milk.

Purpose of the Study:

  • To comprehensively assess the microbial quality and shelf life of single-serve high temperature, short time (HTST) fluid milk.
  • To identify the sources of gram-negative contamination in single-serve milk production.

Main Methods:

  • Analysis of 265 commingled single-serve HTST fluid milk samples from four commercial facilities over two visits.
  • Microbial quality assessment, including gram-negative bacteria spoilage frequency and bacterial counts.
  • In-facility surveys and ATP swab tests to identify contamination sources, focusing on carton forming mandrels.

Main Results:

  • Gram-negative spoilage frequency ranged from 14% to 79% across facilities, with significant variations between visits, facilities, milk types, and filler lanes.
  • Milk with gram-negative contamination exhibited higher bacterial counts and lower sensory scores on days 7 and 14.
  • Bacterial genera like Pseudomonas and Bacillus were frequently isolated from both milk samples and carton forming mandrels.

Conclusions:

  • The unhygienic design of single-serve fillers is a likely root cause of gram-negative contamination.
  • Despite interventions to improve cleaning of carton forming mandrels, gram-negative spoilage frequency was not significantly reduced.
  • Further investigation into filler design and sanitation protocols is crucial to improve single-serve milk quality.