The heat resistance and spoilage potential of aerobic mesophilic and thermophilic spore forming bacteria isolated from Chinese milk powders.
作者： Faizan A. Sadiq , Yun Li , TongJie Liu , Steve Flint , Guohua Zhang
DOI: 10.1016/J.IJFOODMICRO.2016.09.009
关键词: Virgibacillus proomii 、 Bacillus cereus 、 Geobacillus stearothermophilus 、 Brevibacillus brevis 、 Cereus 、 Food spoilage 、 Bacilli 、 Bacillus licheniformis 、 Microbiology 、 Biology
摘要: The propensity for aerobic bacilli and allied genera to produce highly heat-resistant spores and thermally stable spoilage enzymes are major bacteriological issues faced by the dairy industry. Most of the enzymes are able to survive any heat treatment applied during the manufacture of milk powders and have the potential to remain active in milk powders and other dairy products during storage, and may explain some of the sensory and functionality defects reported in dairy products. Despite many reports on the occurrence of spore-forming …
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