title: A standard bacterial isolate set for research on contemporary dairy spoilage.
abstract: Food spoilage is an ongoing issue that could be dealt with more efficiently if some standardization and unification was introduced in this field of research. For example, research and development efforts to understand and reduce food spoilage can greatly be enhanced through availability and use of standardized isolate sets. To address this critical issue, we have assembled a standard isolate set of dairy spoilers and other selected nonpathogenic organisms frequently associated with dairy products. This publicly available bacterial set consists of (1) 35 gram-positive isolates including 9 Bacillus and 15 Paenibacillus isolates and (2) 16 gram-negative isolates including 4 Pseudomonas and 8 coliform isolates. The set includes isolates obtained from samples of pasteurized milk (n=43), pasteurized chocolate milk (n=1), raw milk (n=1), cheese (n=2), as well as isolates obtained from samples obtained from dairy-powder production (n=4). Analysis of growth characteristics in skim milk broth identified 16 gram-positive and 13 gram-negative isolates as psychrotolerant. Additional phenotypic characterization of isolates included testing for activity of β-galactosidase and lipolytic and proteolytic enzymes. All groups of isolates included in the isolate set exhibited diversity in growth and enzyme activity. Source data for all isolates in this isolate set are publicly available in the FoodMicrobeTracker database (http://www.foodmicrobetracker.com), which allows for continuous updating of information and advancement of knowledge on dairy-spoilage representatives included in this isolate set. This isolate set along with publicly available isolate data provide a unique resource that will help advance knowledge of dairy-spoilage organisms as well as aid industry in development and validation of new control strategies.
authors.affiliation: Milk Quality Improvement Program, Department of Food Science, Cornell University, Ithaca, NY 14850.
authors.forename: A
authors.initials: A
authors.lastname: Trmčić
authors.affiliation: Milk Quality Improvement Program, Department of Food Science, Cornell University, Ithaca, NY 14850.
authors.forename: N H
authors.initials: NH
authors.lastname: Martin
authors.affiliation: Milk Quality Improvement Program, Department of Food Science, Cornell University, Ithaca, NY 14850.
authors.forename: K J
authors.initials: KJ
authors.lastname: Boor
authors.affiliation: Milk Quality Improvement Program, Department of Food Science, Cornell University, Ithaca, NY 14850. Electronic address: mw16@cornell.edu.
authors.forename: M
authors.initials: M
authors.lastname: Wiedmann
mesh_terms: D001419:Bacteria / Q000145:classification / Q000302:isolation & purification*; D003611:Dairy Products / Q000382:microbiology*; D005516:Food Microbiology / Q000379:methods*; D005519:Food Preservation / Q000379:methods*
keywords: cheese; dairy powder; dairy spoilage; fluid milk; isolate set