Table 1.
Characteristics of dairy Pseudomonas spp. used
| Strain | Species identification | Origin | Ribotype | Prot/Le/Li | Source or reference |
| 28 | P. fluorescens | RSMT | * | +/*/* | PT unpublished |
| 33 | P. fluorescens | RSMT | * | +/*/* | PT unpublished |
| 33B | P. fluorescens | RSMT | * | +/*/* | PT unpublished |
| 35 | P. fluorescens | RSMT | * | +/*/* | PT unpublished |
| 37 | P. fluorescens | RSMT | * | +/*/* | PT unpublished |
| 37B | P. fluorescens | RSMT | * | +/*/* | PT unpublished |
| 7 | P. fluorescens | Teat cup shell | * | */*/* | PT unpublished |
| 8 | P. fluorescens | Raw milk | * | */*/* | PT unpublished |
| D3-149‡ | P. fluorescens | Raw milk | 409-S-3 | +/+/+ | [3] |
| D3-197‡ | P. fluorescens | Processed milk | 422-S-2 | +/-/- | [3] |
| D3-331‡ | P. fluorescens | Floor | 57-S-8 | +/+/+ | [3] |
| D3-175‡ | P. fluorescens | Processed milk | 408-S-8 | +/+/+ | [3] |
| D1-045‡ | P. fluorescens | Processed milk | 50-S-8 | +/+/+ | [10] |
| B1-020‡ | P. fluorescens | Potato isolate | 57-S-5 | -/-/+ | [10] |
| D1-027‡ | P. fulva | Raw milk | 53-S-5 | -/-/- | [10] |
| D2-160‡ | P. putida | Raw milk | 112-S-7 | -/-/- | [10] |
| B1-041‡ | P. putida | Raw milk | 50-S-7 | -/-/- | [10] |
| D1-026‡ | P. putida | Raw milk | 94-S-6 | -/-/- | [10] |
| D1-046‡ | P. fragi | Raw milk | 72-S-3 | -/-/- | [10] |
| B1-020‡ | P. fragi | Raw milk | 50-S-6 | -/-/- | [10] |
Isolate characteristics include origin, ribotypes and extracellular enzyme production [Protease (Prot), Lecithinase (Le) and Lipase (Li)]
RSMT – rubber short milk tube that connects the teatcup assemblies to the claw. * not performed, + positive for enzyme activity, - negative for enzyme activity.
‡ kindly provided by K. Boor (Milk Quality Improvement Program, Department of Food Science, Cornell University, Ithaka, N.Y.). All other bacterial strains were isolated from the dairy industry plant in Pacos de Ferreira, Portugal.