Psychrotrophic bacteria in milk: How much do we really know?
Background
Every day, people take milk or use milk products to cook and bake. When milk is stored at room temperature for days without boiling it goes bad because of the presence of bacteria in milk. For this reason, milk is stored at cold temperatures. However, some bacterial species are able to grow at cold temperatures hence cause defects in milk. This causes milk production companies to make losses even after applying required storage measures. According to Olivera, favarin, Luchese and McIntosh (2015), P. flourecsens, a psychrotrophic bacteria, is among microbes that cause such defects in milk.
Reason for Study
The objective of the paper was to determine the level of knowledge on psychrotronic bacteria in milk. The authors collected reports from other research studies in order to carry out a review. The introductory section of the paper outlines the definition of the term psychrotronic. It is the classification of bacteria that can grow at cold temperatures and have an optimum growth between 15-20 degrees.
Hypothesis
Results
New molecular procedures provide a way get a correct worldwide view of bacterial communities in dairy products. These procedures are applied to reveal probable roles for other genera apart from Pseudomonas as significant in spoilage of milk at low temperatures. From the authors’ findings, it is imperative to continue researching about bacteria in milk to come up with new ways to stop bacterial growth.
Reason for Choosing Article
I chose to review this article because it is informative and shows how molecular biology can be used to make profits in business. Besides, such research will aid milk companies to come up with better storage procedures.
References
Oliveira, G. B. D., Favarin, L., Luchese, R. H., & McIntosh, D. (2015). Psychrotrophic bacteria in milk: How much do we really know? Brazilian Journal of Microbiology, 46(2), 313-321. doi: 10.1590/S1517-838246220130963
