Psychrotrophic Acinetobacter species from cold raw milk: Characterization of biofilm formation, antimicrobial susceptibility, lipolytic and proteolytic activities

Key Points

• Biofilm formation by Acinetobacter species was evident, indicating potential risks in food safety.
• Antimicrobial susceptibility tests revealed varying levels, showing a range of resistance among strains.
• Lipolytic activity was confirmed, which can lead to spoilage in dairy products over time.
• Proteolytic activity was also significant, suggesting a risk for protein breakdown and affecting milk quality.