Physico-chemical characterization and molecular profiling of bacteria associated with pasteurized buffalo milk from a dairy Cooperative of Nueva Ecija [[manuscript]/]
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Date
2018
Authors
Wilma Angelou P. Pranilla
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Abstract
Pasteurization process is the practice that is applied to raw milks in order to kill the undesirable microorganisms that thrives on it. However, some microorganisms are capable of surviving the pasteurization process, and also post-pasteurization contamination happens especially when pasteurized milk is improperly handled and stored or exposed intyo an evironment without proper sanitation. A dairy cooperative in Nueva Ecija has developed pasteurized milk products for commercial consumption. This study aimed to evaluate the physico-chemical characteristics and microbiological quality of pasteurized milk products developed at a dairy cooperative of Nueva Ecija, and to isolate, characterize and the bacteria thriving on milk samples through cultural, morphological and molecular identification. This present study showed that the physico chemical properties and microbiological quality of the pasteurized milk samples were inconsistent. Most of the properties did not meet the standard values for pasteurized milk. Eleven bacterial colonies with different cultural characteristics were successfully isolated and characterized morphologically. The isolates were subjected to Gram staining and most of thr isolates were Gram-negative bacteria. Each DNA of the bacterial isolates were extracted prior to molecular identification through PCR. Sic bacterial DNA showed positive amplification to the molecular procedures made. The PCR products of the 6 positive samples were sent to macrogen, Inc (Korea) for sequencing, and the resulting sequences were analyzed through Basic Local Alignment Search Tool (BLAST) analysis for determination of bacterial identity. The bacteria isolates were identified as Pseudomonas aeruginosa, Exiguobacterium indicum, Bacillus licheniformis, Pseudomonas fi#ulva, and Ochrobacterum anthropi; which are commonly found in the dairy industry as contaminants.