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Projects / Programmes source: ARIS

Milk microflora activity and new methods of milk quality definition

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Research activity

Code Science Field Subfield
4.02.04  Biotechnical sciences  Animal production  Processing of animal raw materials 

Code Science Field
T430  Technological sciences  Food and drink technology 
B230  Biomedical sciences  Microbiology, bacteriology, virology, mycology 
Keywords
milk, psychrotrophic microorganisms, Bacillus cereus, enterotoxins, bacteriocins, methods, proteolysis, bacteria identification
Evaluation (rules)
source: COBISS
Evaluation of bibliographic research performance indicators according to ARIS methodology
Citations Citations for bibliographic records in COBIB.SI that are linked to records in citation databases
source: WoS source: Scopus source: COBISS
Researchers (5)
no. Code Name and surname Research area Role Period No. of publications
1.  00917  Ana Arsov  Animal production  Researcher  1998 - 1999  33 
2.  05099  PhD Karmen Godič Torkar  Microbiology and immunology  Researcher  1997 - 1999  263 
3.  01864  PhD Stanislava Golc Teger  Animal production  Head  1999  153 
4.  06981  PhD Bogdan Perko  Animal production  Researcher  1997 - 1999  216 
5.  08857  PhD Irena Rogelj  Animal production  Researcher  1997 - 1999  706 
Abstract
The intention of our work is to establish the composition of the milk psycrotrophic microflora, to identify their mutual quantitative relationships, to study in detail the isolates of the species Bacillus cereus, which represents a problem also in pasteurised milk and milk products due to its characteristics of being a postpasterisation contaminator as a result of its capacity of surviving pasteurisation. Our intention is to study the formation and functioning of enterotoxins, cereolysine, bacteriocins and some other kinetic properties of isolated bacteria strains, identified by means of conventional respectively biochemical and also genetic methods. The proteolytic activity of psychrotrophic microflora and individual isolates of species Bacillus cereus will be established by means of the method of defining the proteolytic degradation of casein. In this way a more progressive methodology of establishing the level of milk proteolysis will be introduced, which will be suitible for special and routine analyses and will provide data on technologically noxious microflora and chemical composition of milk, stored at low temperatures.
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