Psychrophilic Bacteria—A Review

Abstract

The psychrophilic bacteria of interest to the dairy industry are discussed including their sources, effect on keeping quality, public health significance, and the methods of enumeration. The methods of controlling psychrophiles including pasteurization, refrigeration, sanitizing agents, sodium chloride, sorbic acid, halogens, pH, humidity, and antibiotics are evaluated. Present information on the lipolytic and proteolytic activity of psychrophiles is reported and the general phenomenon of low temperature growth commented upon.