Important Microbes Present in Milk and Biochemical Changes, Lactobacilli, Streptococci, Microbacteria, Micrococci, Coliforms

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Home >> Microbiology >> Important Microbes Present in Milk and Biochemical Changes

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Biochemical types	Representative microbes	Sources of microbes	End products
(a) Acid products	Lactobacilli Streptococci Microbacteria Micrococci Coliforms	Silage, manure, feed stocks Dairy utensils, silage Manure, dairy utensils, dairy products Udder, dairy utensils Manure, polluted water, soil and plants	Lactic acid Fermentation of lactose sugar into lactic acid or acetic acid Lactic acid Lactic acid, fatty acid Acid, gases and other neutral products
(b) Gas producers	Coliforms, Clostridium butyricum. Torula cremoris	Soil ,manure, water, feed stocks	CO2, H2,etc.
(c) Ropy fermentation	Enterobacter aerogenes, Streptococcus cremoris	Soil, water, plants, feed stocks	Viscous polysaccharide synthesis
(d) Lipolysis	Achromobacter lipolyticum, Candida lipolytica, Flavobacterium, Penicillium, Pseudomonas	Water, soil utensils	Hydrolysis of milk fats into glycerol and fatty acids, produces rancidity

C. Proteolysis and lipolysis. Several bacilli and streptococci are responsible for proteolysis of milk resulting in an accumulation of soluble nitrogenous products that impart a bad taste to the milk.

Similarly, some bacteria like Pseudomonas and Achromobacter, yeasts and moulds, such as Penicillium cause lipolysis of milk. Several species of Enterobacter, Klebsiella and Streptococcus make the milk viscous and ropy.

D. Pathogenic micro-organisms. Several pathogenic micro-organisms such as those of tuberculosis, typhoid, dysentery and diphtheria are transmitted through milk. Serratia marcescens is responsible for red rot of milk.

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