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Journals / International Journal of Food Engineering Research / 2026 / Volume: 4 Issue: 1

Bacillus spp. Responsible for Spoilage of Dairy Products

Burcu Marangoz(İSTANBUL AYDIN ÜNİVERSİTESİ)
Sibel Kahraman(İSTANBUL AYDIN ÜNİVERSİTESİ)
Kamil Bostan(İSTANBUL AYDIN ÜNİVERSİTESİ)
Pages
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Publication Date
2018-04-01
DOI
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AI Summary & Key Takeaways

AI Insight
⚡ TL;DR(Too Long; Didn't Read)

Among the spore-forming bacterias, the genus Bacillus is of particular importance in dairy industry.

📌 3 Key Takeaways

🎯
Objective & Hypothesis:This review’s subject is Bacillus genus involved in the spoilage of dairy foods.
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Key Findings & Data:Despite the improvement of production processes and hygiene applications, spore-forming bacteria are still an emerging problem in milk and dairy products.
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Conclusion & Impact:Among the spore-forming bacterias, the genus Bacillus is of particular importance in dairy industry.
🔬Design:Review & Systematic Survey
📍Scope:Comprehensive Sample
⚙️Variables:Milk · Dairy Products · Bacillus spp.

Abstract

This review’s subject is Bacillus genus involved in the spoilage of dairy foods. Despite the improvement of production processes and hygiene applications, spore-forming bacteria are still an emerging problem in milk and dairy products. Spore-formers have adaptable spores, and thus they are prevalent in nature and food processing lines. Spore formation allows these bacteria to survive under heat treatments. Among the spore-forming bacterias, the genus Bacillus is of particular importance in dairy industry.

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Cite This Article

Marangoz, B., Kahraman, S., Bostan, K. (2018). Bacillus spp. Responsible for Spoilage of Dairy Products. International Journal of Food Engineering Research, Volume: 4 Issue: 1. https://ajindex.com/articles/1588856

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