Microbiological aspects and challenges of whey powders - I thermoduric, thermophilic and spore-forming bacteria
Küçük Resim Yok
Tarih
2023
Dergi Başlığı
Dergi ISSN
Cilt Başlığı
Yayıncı
Wiley
Erişim Hakkı
info:eu-repo/semantics/openAccess
Özet
For dairy processors, spoilage and pathogenic spore-forming bacteria are key sources of concern, not only due to their ability to remain dormant in a desiccated state in powders and to survive heat treatments, but also their ability to form biofilms in the vegetative state that lead to contamination of foods. These include members of the genera Bacillus, Geobacillus, Anoxybacillus, Brevibacillus, Paenibacillus and Clostridium, many of which are associated with food poisoning and spoilage. Here, we review the common bacterial species that form spores in whey powders and their sources and provide insights into their risks and strategies to control them.
Açıklama
Anahtar Kelimeler
Whey powder, Dried dairy products, Clostridium botulinum, Bacillus, Spore-forming bacteria, Bacillus-Subtilis Spores, Milk Powder, Clostridium-Botulinum, Infant Formula, Raw-Milk, Staphylococcus-Aureus, Membrane Processes, Stainless-Steel, Dairy Powders, Dna-Repair
Kaynak
International Journal of Dairy Technology
WoS Q Değeri
Q3
Scopus Q Değeri
Q1
