Diversity and fate of spore forming bacteria in cocoa powder, milk powder, starch and sugar during processing: A review
作者： Ana Paula Maciel Pereira , Anderson S. Sant’Ana
DOI: 10.1016/J.TIFS.2018.04.005
关键词:
摘要: Abstract Background Raw materials such as cocoa, milk powder, sugar, and starch are widely used in the formulation of a wide variety processed foods. The unit operations applied during their production vary according to specific properties, technological advances needs, which undoubtedly affect microbial composition found these raw materials. is known consist mainly spores bacteria, withstand harsh food processing conditions. Scope research This article aims discuss data available on diversity spore forming bacteria selected (cocoa, starch). These contaminated by can germinate be concern products made with ingredients. In addition, this review presents gaps studies needed establish fate throughout chain Key findings conclusions literature conducted study indicates that effects sugar much scarcer compared cocoa powders. Thus, cutting-edge approaches combining quantitative metagenomics could improve our knowledge employed guide further developments aimed at enhancing safety controlling spoilage caused bacteria.
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