Microbiota of milk powders and the heat resistance and spoilage potential of aerobic spore-forming bacteria

作者：Sadiq, Faizan A.; Flint, Steve; He, GuoQing^*

来源：International Dairy Journal, 2018, 85: 159-168.

DOI：10.1016/j.idairyj.2018.06.003

• BACILLUS-SUBTILIS SPORES
• THERMAL DEATH KINETICS
• ENTEROBACTER-SAKAZAKII
• THERMOPHILIC BACILLI
• RAW-MILK
• UHT-MILK
• STEAROTHERMOPHILUS SPORES
• SPOROTHERMODURANS SPORES
• SPORULATION TEMPERATURE
• PROCESSING ENVIRONMENTS

Aerobic spore forming bacteria are a concern to the dairy industry because of their ability to produce heat-resistant spores and heat-stable enzymes; The presence of spores in end products results in noncompliance with spore content specifications and the enzymes may withstand all heat treatments applied during the manufacture of milk powders, causing severe quality defects in the final product leading to reduced shelf life. The factors conferring heat resistance to bacterial spores are related to the spore's macromolecular structure, also to a mobile genetic element involved in the heat resistance of spores. A greater understanding of the microbiota of milk powders, its heat resistance and spoilage potential is needed to develop better strategies to fight with these spore-forming bacteria. Therefore, the current status of the microbiota of milk powders is reviewed. Furthermore, heat resistance and spoilage potential of major milk powder contaminants and the factors affecting these properties are discussed in detail.

• 出版日期2018-10
• 单位浙江大学; 江南大学