Análisis de la microbiota asociada a la leche cruda para la toma de decisiones sobre buenas prácticas de manejo en actividades de acopio a gran escala

Abstract

Abstract: Milk is a nutritious food that has been part of our diet for the past 10 000years. The microbiota associated with raw milk is very diverse and is conditioned byhygienic and environmental factors. The contaminating bacteria in raw milk alter the quality of the dairy product throughthe production of lipolytic and proteolytic enzymes. In the present investigation, we took eight samples of raw milk, four with protein stability and four with unstable milk protein, from tanks that collect milk from different farms. We extracted the DNA and sequenced to be ableto know the main bacterial OTUs capable of producing protein instability. We were able to show that the number of bacteria was not the determining factor for protein instability. Bacterial genera such as Pseudomonas, Chryseobacterium,Brevundimonas, Flavobacterium, among others, were present in the group of bacteria that generate protein instability. The presenceof these microorganisms in milk are the product of contamination and induce a deterioration in its quality. A program of good practices focused on mitigating bacterial contamination would help producers to reduce industry rejections and the consequent economic loses.