Dairy industry Dairy industry Молочная промышленность 1019-8946 86497 10.21603/1019-8946-2024-4-7 Научная статья Research Article Научная статья Food Spoilage by Pseudomonas spp.: Disinfectant Tolerance Изучение устойчивости микроорганизмов порчи рода Pseudomonas к действию дезинфицирующего средства Юшина Юлия Константиновна Yushina Yuliya K. yushina@fncps.ru

доктор технических наук;

doctor of technical sciences;

 Батаева Дагмара Султановна Bataeva Dagmara S. d.bataeva@fncps.ru

кандидат технических наук;

candidate of technical sciences;

 Насыров Назарбай Ахматович Nasyrov Nazarbaj A. n.nasyrov@fncps.ru Зайко Елена Викторовна Zaiko Elena V. e.zaiko@fncps.ru

кандидат технических наук;

candidate of technical sciences;

 Стаханова Олеся Алексеевна Stakhanova Olesya A. o.stahanova@fncps.ru https://orcid.org/0009-0001-4540-5314 Рогов Григорий Новомирович Rogov Grigory N. g.rogov@fncps.ru Федеральный научный центр пищевых систем им. В. М. Горбатова Москва Россия Gorbatov Federal Research Center for Food Systems Moscow Russian Federation Федеральный научный центр пищевых систем им. В. М. Горбатова Москва Россия Gorbatov Federal Research Center for Food Systems Moscow Russian Federation Федеральный научный центр пищевых систем им. В. М. Горбатова Москва Россия Gorbatov Federal Research Center for Food Systems Moscow Russian Federation Федеральный научный центр пищевых систем им. В. М. Горбатова РАН Москва Россия V. M. Gorbatov Federal Research Center for Food Systems of RAS Moscow Russian Federation Федеральный научный центр пищевых систем им. В. М. Горбатова Москва Россия Gorbatov Federal Research Center for Food Systems Moscow Russian Federation Всероссийский научно-исследовательский институт маслоделия и сыроделия – филиал Федерального научного центра пищевых систем им. В. М. Горбатова РАН Углич Россия All-Russian Scientific Research Institute of Butter- and Cheesemaking – Branch of V. M. Gorbatov Federal Research Center for Food Systems of RAS Uglich Russian Federation 15 08 2024 15 08 2024 4 70 76 18 03 2024 30 07 2024 https://moloprom.kemsu.ru/en/nauka/article/86497/view

Представлены результаты изучения устойчивости к дезинфицирующему средству изолятов рода Pseudomonas, выделенных из молочного продукта с органолептическими изменениями (синий цвет) и с объектов производственной среды. Штаммы микроорганизмов изучали в планктонном и в биопленочном состоянии. Исследовано 5 штаммов. Наблюдали различия в устойчивости к дезинфицирующему средству среди исследованных штаммов в зависимости от форм (планктонная или биопленочная). Большинство изолятов демонстрировали устойчивость к дезинфицирующему средству в состоянии биопленки. Проявление устойчивости штаммов Pseudomonas brenneri, Pseudomonas synxantha и Pseudomonas libanensis напрямую было связана с их способностью образовывать биопленки. Таким образом, при выборе дезинфицирующих средств для профилактического обеззараживания объектов производственной среды необходимо учитывать их антибактериальную активность в отношении биопленочных форм, а также пересмотреть подходы к санитарной обработке на пищевых предприятиях.

This research featured the resistance of isolates of Pseudomonas spp. to disinfectants. The samples were isolated from a dairy product with visible sensory changes, i.e., blue discoloration, as well as from objects of dairy production environment. As a result, five strains in planktonic and biofilm states were tested for disinfectant tolerance. Most isolates demonstrated more tolerance as biofilms than as plankton. The disinfectant tolerance in Pseudomonas brenner, Pseudomonas synxantha, and Pseudomonas libanensis correlated with their ability to form biofilms. Antibacterial activity against biofilm is an important indicator when choosing an optimal preventive disinfectant for dairy production facilities. The research results make it necessary to reconsider the current approaches to sanitary treatment in the food industry.

 биопленки дезинфекция устойчивость порча продуктов молочные продукты biofilms disinfection tolerance food spoilage dairy products

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