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Aunque la pasteurización puede haber revolucionado la industria de la alimentación, ciertos microbios pueden sobrevivir la pasteurización. En la industria de procesamiento de productos lácteos, estos microbios resistentes al calor - o termodúricos- pueden agriar la leche y hacer que un queso suave se haga quebradizo. Algunos incluso siguen viviendo en temperaturas altas.
Sanjeev Anand, profesor de ciencias de lácteos de la Universidad Estatal de Dakota del Sur, está desarrollando métodos para combatir estos microorganismos resistentes al calor. Por casi cinco años, Anand y un equipo de 18 investigadores han trabajado en proyectos relacionados con las bacterias termodúricas y biopelículas.
Los investigadores recogieron la leche, el queso, la leche en polvo y muestras ambientales de 10 lecherías en Dakota del Sur y tres plantas de procesamiento en todos los EE.UU., y luego aislaron las bacterias resistentes al calor.
Para aislar las bacterias termodúricas se utilizan técnicas tales como la tipificación molecular y la MALDI-TOF (matriz asistida por láser de desorción / ionización mediante tiempo de vuelo).
Desarrollo del método
Los investigadores están investigando las formas de matar los microbios o hacerlos susceptibles al tratamiento térmico, que Anand describe como "una intervención antes de la pasteurización o en combinación con ella".
El equipo ha desarrollado un método que, cuando se combina con la pasteurización, ha sido relativamente exitoso en el tratamiento de las células vegetativas de formadores de esporas termodúricas, con cierto éxito frente a las esporas. El proceso se ha utilizado con una pasteurización estática o por lotes y se está adaptando a un sistema de procesamiento continuo.
Además, el equipo también se ha centrado en las biopelículas microbianas, que se forman en las articulaciones, los intercambiadores de calor de placas y membranas de filtración dentro de los equipos de procesamiento de leche. Cada organismo recopilada de los tambos se aisla y se cultiva para desarrollar biofilms de una o varias especies.
Este proceso ayuda a los investigadores a determinar en qué condiciones se forman las biopelículas y, en definitiva, cómo los sistemas de limpieza se pueden cambiar para eliminar las biopelículas de manera más eficiente y eficaz.
Los microbios incrustados en el biofilm se estudian no sólo en un sistema estático, sino también en biorreactores que simulan el flujo continuo de la leche o del suero de leche. "Este procedimiento está más cerca del sistema real", dijo Anand.
Los investigadores están trabajando para identificar los productos químicos que son más eficaces en cada especie de organismo y analizará estos resultados para desarrollar un mejor protocolo de limpieza para destruir los microbios termodúricos.
