Dynamics of Some Microbial Groups in Conventional and β-Galactosidase-Fermented Cream during Intermediate Storage

Marina Zakharova; Yulia Nikitina; Elena Topnikova

doi:10.21603/2073-4018-2026-2-54

UDC 63

DYNAMICS OF SOME MICROBIAL GROUPS IN CONVENTIONAL AND Β-GALACTOSIDASE-FERMENTED CREAM DURING INTERMEDIATE STORAGE Dynamics of Some Microbial Groups in Conventional and β-Galactosidase-Fermented Cream during Intermediate Storage

АА Аа

Published in Cheese- and buttermaking · Issue 2 · Pages 46–53 · Rubric: Original article

DOI: https://doi.org/10.21603/2073-4018-2026-2-54 · EDN: LAPVJX

Received: 27.02.2026 Accepted: 07.04.2026 Published: 08.05.2026 Language of publication: RUS

Authors

Marina Zakharova

Yulia Nikitina

Elena Topnikova

Marina Zakharova

Academic degree: candidate of technical sciences

All-Russian Scientific Research Institute of Butter- and Cheesemaking – Branch of V. M. Gorbatov Federal Research Center for Food Systems of RAS Russian Federation

Yulia Nikitina

All-Russian Scientific Research Institute of Butter- and Cheesemaking – Branch of V. M. Gorbatov Federal Research Center for Food Systems of RAS Russian Federation

Elena Topnikova

Academic degree: doctor of technical sciences

All-Russian Scientific Research Institute of Butter- and Cheesemaking – Branch of V. M. Gorbatov Federal Research Center for Food Systems of RAS Russian Federation

ABSTRACT

Many technologies that involve cow’s milk cream require intermediate storage at low, above-zero temperatures to promote the growth of resistant microflora. However, some cases require higher temperatures. For example, lactose-free products need special cream preparation modes, particularly during the enzymatic hydrolysis of lactose. The intermediate storage in this case depends on several factors and can be as long as 32 h. Furthermore, cream is rich in non-protein and amino nitrogen, caused by the proteolytic activity of the β-galactosidase enzyme, which affects the development of residual microflora, increasing the risk of quality deterioration. The study featured the effect of temperature and time on the development of individual microbial communities in conventionally formulated cream and cream fermented with β-galactosidas during storage. The development dynamics of coliform bacteria and spore-forming microorganisms of the genus Bacillus were assessed in cream samples with different carbohydrate compositions at 5 and 10°C. The samples stored at 5°C demonstrated a lower coliform bacterial count, regardless of the carbohydrate composition. The temperature of 10°C, on the contrary, facilitated their development. The changes in spore-forming microorganisms of the genus Bacillus showed an increase in the spore count in the cream during the first 6 h of storage, followed by a decrease and stabilization of the total spore count and vegetative cells. Subsequently, no significant changes in the spore microflora content were detected at either temperature, regardless of the carbohydrate composition. The cream maintained within the studied temperature range (5 to 10°C) remained subject to microbiological risks associated with spore-forming microorganisms of the genus Bacillus, as well as coliform bacteria (secondary contamination). However, these risks were significantly higher in the cream samples with altered carbohydrate composition.

KEYWORDS

cream, lactose-free cream, coliform bacteria, spore microflora, Bacillus

Funding

The article was prepared as part of the implementation of the State Assignment No. FGUS‑2024-0008 by the Federal Scientific Center for Food Systems named after V. M. Gorbatov of the Russian Academy of Sciences.

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Zakharova M. B., Nikitina Y. V., Topnikova E. V. Dynamics of Some Microbial Groups in Conventional and β-Galactosidase-Fermented Cream during Intermediate Storage // Cheese- and buttermaking. 2026. no. 2. pp. 46-53. DOI: https://doi.org/10.21603/2073-4018-2026-2-54. EDN: LAPVJX. (Date of access 25.09.2026).

MLA

Marina Zakharova, Nikitina Y. V., Topnikova E. V.. "Dynamics of Some Microbial Groups in Conventional and β-Galactosidase-Fermented Cream during Intermediate Storage." Cheese- and buttermaking.2 (2026): 46-53. DOI: https://doi.org/10.21603/2073-4018-2026-2-54. EDN: LAPVJX.

APA

Zakharova M. B., Nikitina Y. V., Topnikova E. V. (2026). Dynamics of Some Microbial Groups in Conventional and β-Galactosidase-Fermented Cream during Intermediate Storage. Cheese- and buttermaking(2), 46-53. https://doi.org/10.21603/2073-4018-2026-2-54 EDN: LAPVJX.

Chicago

Marina Zakharova, Nikitina Y. V., Topnikova E. V.. "Dynamics of Some Microbial Groups in Conventional and β-Galactosidase-Fermented Cream during Intermediate Storage." Cheese- and buttermaking, no. 2 (2026): 46-53. https://doi.org/10.21603/2073-4018-2026-2-54. EDN: LAPVJX.

WIKI

{{cite journal | author = Zakharova M. B., Nikitina Y. V., Topnikova E. V. | title = Dynamics of Some Microbial Groups in Conventional and β-Galactosidase-Fermented Cream during Intermediate Storage | journal = Cheese- and buttermaking | year = 2026 | issue = 2 | pages = 46-53 | doi = 10.21603/2073-4018-2026-2-54 }} EDN: LAPVJX

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DYNAMICS OF SOME MICROBIAL GROUPS IN CONVENTIONAL AND Β-GALACTOSIDASE-FERMENTED CREAM DURING INTERMEDIATE STORAGE Dynamics of Some Microbial Groups in Conventional and β-Galactosidase-Fermented Cream during Intermediate Storage

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