Culturable psychrotrophic bacterial communities in raw milk and their proteolytic and lipolytic traits

Keyphrases

• Acinetobacter 20%
• Actinobacteria 40%
• Alphaproteobacteria 20%
• Bacillus 20%
• Bacterial Community 100%
• Bacterial Flora 20%
• Bacterial Isolates 20%
• Bacterial Population 20%
• Bacterial Profile 20%
• Betaproteobacteria 20%
• Cold Storage 20%
• Culturable 100%
• Dairy 40%
• Dairy Products 20%
• Diversity Dynamics 20%
• Dominant Classes 20%
• Dominant Genera 20%
• Extracellular Enzymes 20%
• Flavobacterium 20%
• Gammaproteobacteria 40%
• Genus Pseudomonas 20%
• Heat-stable 20%
• Lactic Acid Bacteria 20%
• Lactococcus 20%
• Leuconostoc 20%
• Lipase 20%
• Lipolysis 100%
• Lipolytic Enzymes 20%
• Microbacterium 20%
• Microflora 20%
• Milk Collection 20%
• Milk Industry 20%
• Milk Quality 40%
• Minor Classes 20%
• Protease 20%
• Proteolytic Activity 40%
• Proteolytic Enzymes 20%
• Psychrotrophic 100%
• Psychrotrophs 40%
• Raw Milk 100%
• Seasons of the Year 20%
• Species Richness 20%
• Sphingobacterium 20%
• Spoilage 20%
• Three-class 20%

Immunology and Microbiology

• Acinetobacter 50%
• Actinobacteria 100%
• Alphaproteobacteria 50%
• Bacilli 50%
• Bacterial Flora 50%
• Bacterial Population 50%
• Betaproteobacteria 50%
• Cryopreservation 50%
• Dynamics 50%
• Flavobacterium 50%
• Gammaproteobacteria 100%
• Lactic Acid Bacterium 50%
• Lactococcus 50%
• Leuconostoc 50%
• Lipolysis 100%
• Microbacterium 50%
• Microflora 50%
• Protein Degradation 100%
• Pseudomonas 50%
• Psychrotrophs 100%
• Species Richness 50%
• Sphingobacterium 50%