Bacillus spp. Responsible for Spoilage of Dairy Products

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.