Surface conditioning of stainless steel coupons with skim milk, buttermilk, and butter serum solutions and its effect on bacterial adherence

Nguyen Manh Dat, Le Duc Manh, Daisuke Hamanaka, Duong Van Hung, Fumihiko Tanaka, Toshitaka Uchino

研究成果: ジャーナルへの寄稿記事

7 引用 (Scopus)

抄録

In the dairy industry, dairy by-products such as skim milk, buttermilk and butter serum which possess different specific compositions, could contact with processing surfaces to form conditioning layers and subsequently alter bacterial attachment behavior of the surfaces. In order to simulate and elucidate this process, stainless steel coupons were conditioned with skim milk, buttermilk and butter serum solutions. Formed conditioning layers were examined under a confocal laser scanning microscope (CLSM) and the influence of surface conditioning on bacterial adherence was investigated. The results showed that different conditioning layers were formed by different dairy by-products. The layer formed by skim milk, buttermilk and butter serum was the thinnest, medium and the thickest, respectively. The treatment of stainless steel surfaces with skim milk, buttermilk and butter serum could reduce the adherence of dairy-related bacteria (Lactococcus lactis subsp. lactis NBRC 100933, Leuconostoc mesenteroides subsp. cremoris NBRC 107766 and Lactobacillus casei FIRI 108) at different levels. In the majority of cases, the adherence-reducing ability of buttermilk and butter serum was found better than skim milk. While skim milk could reduce bacterial adherence during shorter exposure time (almost of 30min), buttermilk and butter serum could act during the longer period (up to 720min). The result suggested that, bacterial adherence-reducing effect of buttermilk and butter serum may correlate to their substances associated with milk fat globule membrane. In order to decrease bacterial adherence, surface conditioning with skim milk, buttermilk and butter serum is recommended. Surface conditioning with skim milk is suitable for short bacterial exposure time (30min), for a longer period of time (more than 180min), only surface conditioning with buttermilk and with butter serum is advisable.

元の言語英語
ページ(範囲)94-100
ページ数7
ジャーナルFood Control
42
DOI
出版物ステータス出版済み - 8 1 2014

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buttermilk
bacterial adhesion
Butter
Stainless Steel
butter
conditioned behavior
stainless steel
skim milk
Milk
Serum
dairies
Dairy Products
byproducts
exposure duration
Leuconostoc mesenteroides subsp. cremoris
Dairying
attachment behavior
Lactobacillus casei
Buttermilk
Lactococcus lactis subsp. lactis

All Science Journal Classification (ASJC) codes

  • Biotechnology
  • Food Science

これを引用

Surface conditioning of stainless steel coupons with skim milk, buttermilk, and butter serum solutions and its effect on bacterial adherence. / Dat, Nguyen Manh; Manh, Le Duc; Hamanaka, Daisuke; Hung, Duong Van; Tanaka, Fumihiko; Uchino, Toshitaka.

:: Food Control, 巻 42, 01.08.2014, p. 94-100.

研究成果: ジャーナルへの寄稿記事

Dat, Nguyen Manh ; Manh, Le Duc ; Hamanaka, Daisuke ; Hung, Duong Van ; Tanaka, Fumihiko ; Uchino, Toshitaka. / Surface conditioning of stainless steel coupons with skim milk, buttermilk, and butter serum solutions and its effect on bacterial adherence. :: Food Control. 2014 ; 巻 42. pp. 94-100.
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abstract = "In the dairy industry, dairy by-products such as skim milk, buttermilk and butter serum which possess different specific compositions, could contact with processing surfaces to form conditioning layers and subsequently alter bacterial attachment behavior of the surfaces. In order to simulate and elucidate this process, stainless steel coupons were conditioned with skim milk, buttermilk and butter serum solutions. Formed conditioning layers were examined under a confocal laser scanning microscope (CLSM) and the influence of surface conditioning on bacterial adherence was investigated. The results showed that different conditioning layers were formed by different dairy by-products. The layer formed by skim milk, buttermilk and butter serum was the thinnest, medium and the thickest, respectively. The treatment of stainless steel surfaces with skim milk, buttermilk and butter serum could reduce the adherence of dairy-related bacteria (Lactococcus lactis subsp. lactis NBRC 100933, Leuconostoc mesenteroides subsp. cremoris NBRC 107766 and Lactobacillus casei FIRI 108) at different levels. In the majority of cases, the adherence-reducing ability of buttermilk and butter serum was found better than skim milk. While skim milk could reduce bacterial adherence during shorter exposure time (almost of 30min), buttermilk and butter serum could act during the longer period (up to 720min). The result suggested that, bacterial adherence-reducing effect of buttermilk and butter serum may correlate to their substances associated with milk fat globule membrane. In order to decrease bacterial adherence, surface conditioning with skim milk, buttermilk and butter serum is recommended. Surface conditioning with skim milk is suitable for short bacterial exposure time (30min), for a longer period of time (more than 180min), only surface conditioning with buttermilk and with butter serum is advisable.",
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