Lipolytic capacity of Pseudomonas spp. isolated from refrigerated raw milk


  • Kelly Molim de Almeida Universidade Norte do Paraná
  • Samera Rafaela Bruzaroski Universidade Norte do Paraná
  • Daniel Zanol Universidade Norte do Paraná
  • Joice Sifuentes dos Santos Universidade Norte do Paraná
  • Elsa Helena Walter de Santana Univeridade Nore do Paraná



psychrotrophic, enzymes, quality


The psychrotrophic bacteria growth  in refrigerated milk is responsible for the production of heat resistant enzymes, including those which have lipolytic capacity. Lipases can cause rancidity and off-flavor in pasteurized and UHT milk, milk powder and cheese. Pseudomonas spp. is the major genera responsible by lipases synthesis, mainly Pseudomonas fluorescens. The lipolytic capacity of Pseudomonas spp. (1182 strains) and P. fluorescens (158 strains) isolated from cooling tank and bulk milk transportation were tested. Pseudomonas spp. strains were isolated by Pseudomonas Agar Base, adding the supplement cephalotin, fusidic acid, cetrimide- CFC  (30º C/48 h) and Pseudomonas Cetrimide Agar with 10% of glicerol (21º C/ 48 h) to determine P. fluorescens.  The strains lipolytic capacity were tested with Tributyrin Agar (21 oC/72 h). Lipolytic indexes of Pseudomonas spp. were 51.4% and 67.2% in cooling tank and bulk milk transportation (p< 0.05), respectively. P. fluorescens lipolytic capacity indexes were 26.4% from strains isolated from cooling tank and 41% (p < 0.05) from strains isolated from bulk milk transportation. High lipolytic indexes had been found in the strains isolated from refrigerated raw milk sent to manufacturing.  Refrigeration temperature and storage time may contribute to the difference observed between two points of collection evaluated in this study.


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How to Cite

ALMEIDA, K.M. de, BRUZAROSKI, S.R., ZANOL, D., SANTOS, J.S. dos and SANTANA, E.H.W. de, 2017. Lipolytic capacity of Pseudomonas spp. isolated from refrigerated raw milk . Bioscience Journal [online], vol. 33, no. 1, pp. 121–124. [Accessed19 July 2024]. DOI 10.14393/BJ-v33n1a2017-33396. Available from:



Agricultural Sciences