BB-rel+ner@ldeleger:BB-rel+ner-F-24010601-010 JSONTXT

Different species of Psychrobacter have been isolated from various ecosystems; cold or hot, slightly or heavily salted, frozen sea, fish, refrigerated meat and from clinical samples ( Bowman, 2006). In case of cheese, this bacterium could arise either from raw milk or environmental contamination. It belongs to the order Pseudomonadales, well known in food microbiology as spoilage flora of dairy products that exhibit high proteolytic activities. It could play a role in accelerating the aging process of cheese. To reduce this process, C. maltaromaticum could be use as ripening flora.The study on the inhibition of the two target strains Psychrobacter sp. LMA 1 and L. monocytogenes CIP 82110, in milk predicted that the cellular concentration of C. maltaromaticum the most inhibiting factor resulted in high inhibitory growth response of Psychrobacter sp. and L. monocytogenes in milk. However, the combination of other variables had also an impact. The exact mechanism of inhibition is still unknown and deserves further investigations.