Bacillus spp. Responsible for Spoilage of Dairy Products

Temel Bulgular & Veri:Despite the improvement of production processes and hygiene applications, spore-forming bacteria are still an emerging problem in milk and dairy products.

💡

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

🔬Tür:Literatür & Derleme Çalışması

📍Kapsam:Genişletilmiş Akademik Örneklem

⚙️Değişkenler: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.

Anahtar kelimeler

Milk Dairy Products Bacillus spp.Spoilage in Dairy Products

🔖

Bu Makaleye Atıf Yap

MARANGOZ, B., KAHRAMAN, S., BOSTAN, K. (2018). Bacillus spp. Responsible for Spoilage of Dairy Products. International Journal of Food Engineering Research, Cilt: 4 - Sayı: 1, 43–46. https://ajindex.com/articles/832962

📄 Tam Metin PDF Okuyucu

Yeni Sekmede Aç ↗

↗Yeni Sekme

📄

PDF görüntüleyici hazırlanıyor...

Kaynakça (2)

A.K., Chopra and D.K., Mathur, 1984. “Isolation, screening and characterization of thermophilic Bacillus species isolated from dairy products,” Journal of Applied Bacteriology vol.57, pp. 263-271 [2] A., Ternstrom, A.M., Lindberg, G., Molin, 1993. “Classification of the spoilage flora of raw and pasteurized bovine-milk, with special reference to Pseudomonas and Bacillus,” J. Appl. Bacteriol., vol. 75, pp. 25-34 [3] A., Rueckert, R.S., Ronimus, H.W., Morgan, 2004. “A RAPD based survey of thermophilic bacilli in milk powders from different countries,” International Journal of Food Microbiology vol. 96, pp. 263-272 [4] B., Petterson, F. Lembke, P. Hammer, E. Stackebrandt, and F. G. Priest, 1996. “Bacillus sporothermodurans, a new species producing highly heat-resistant endospores,” Int. J. Syst. Bacteriol., vol. 46, pp. 759-764 [5] C., Aouadhi, A., Maaroufi and S., Mejri. 2014. “Incidence and characterization of aerobic sporeforming bacteria originating from dairy milk in Tunisia,” Int. J. Dairy Technol., vol. 67, pp. 95-102 [6] C.P., Champagne, R.R., Laing, D., Roy, A.A., Mafu, M.W., Griffiths, 1994. “Psychrotrophs in dairy-products - their effects and their control,” Crit. Rev. Food Sci., vol. 34, pp. 1-3 [7] D., Xu, J., Côté, 2003. “Phylogenetic relationships between Bacillus species and related genera inferred from comparison of 3′ end 16S rDNA and 5′ end 16S–23S ITS nucleotide sequences,” Int. J. Syst. Evol. Microbiol., vol. 53(3), pp. 695-704 [8] E.M., Mıkolajcık, N.T., Simon, 1978. “Heat Resistant Psychrotrophic Bacteria in Raw Milk and Their Growth at 7 ºC,” Journal of Food Protection, vol. 41 No.2, pp. 93-95 [9] E.M., Crielly, N.A., Logan, A., Anderton, 1994. “Studies on the Bacillus flora of milk and milk products,”Journal of Applied Bacteriology, vol. 77, pp. 256-263 [10] G., Kumarsan, R., Annalvilli, K., Sivakumar, 2007. “Psychrotrophic spoilage of raw milk at different temperatures of storage,” Journal of Applied Science Research, vol. 3, pp. 1383-1387
Ledenbach, H. and R.T. Marshall. 2009. Microbiological Spoilage of Dairy Products. W.H. Sperber, M.P. Doyle (eds.), Compendium of the Microbiological Spoilage 41 of Foods and Beverages, Food Microbiology and Food Safety, DOI 10.1007/978-1-4419-0826-1_2, C Springer Science+Business Media, LLC 2009 [11] G., Lücking, M., Stoeckel, Z., Atamer, J., Hinrichs, M., Ehling-Schulzc, 2013. “Characterization of aerobic spore-forming bacteria associated with industrial dairy processing environments and prod