Occurrence and identification of spore-forming bacteria in skim-milk powders
Name:
Occurrence-and-identification- ...
Size:
2.048Mb
Format:
PDF
Description:
main article
Keyword
spore-forming bacteriaskim-milk powders
16S rDNA sequencing
Bacillus licheniformis
Bacillus cereus
Bacillus paralicheniformis
Bacillus sp. H15-1
Date
2019-05-28
Metadata
Show full item recordStatistics
Display Item StatisticsCitation
Li, F., Hunt, K., Van Hoorde, K., Butler, F., Jordan, K. and Tobin, J. Occurrence and identification of spore-forming bacteria in skim-milk powders. International Dairy Journal, 2019, 97, 176-184. doi: https://doi.org/10.1016/j.idairyj.2019.05.004Abstract
The different customer and regulatory specifications for mesophilic and thermophilic aerobic and anaerobic spore numbers in skim-milk powder, in addition to some specifications on specific spore-forming bacteria, such as Bacillus cereus, can be challenging for the industry to meet. Twenty-two samples of medium-heat skim-milk spray-dried powder from eight sources were analysed in triplicate with 16 bacterial and spore enumeration tests to understand the variety of spore-forming bacteria population. Using 16S rDNA sequencing, the species were identified for 269 isolates that were representative of the various tests. Of the isolates identified, 68% were Bacillus licheniformis, a facultative anaerobe that can survive and grow at mesophilic and thermophilic temperatures, making it difficult to eliminate in manufacturing environments. Using whole genome sequencing, 16 of 23 isolates identified as B. licheniformis by 16S sequencing were confirmed as B. licheniformis, four were identified as Bacillus paralicheniformis and three were identified as Bacillus sp. H15-1.Funder
Department of Agriculture, Food and the Marine; Enterprise IrelandGrant Number
14/F/883; TC 2014 0016ae974a485f413a2113503eed53cd6c53
https://doi.org/10.1016/j.idairyj.2019.05.004
Scopus Count
The following license files are associated with this item:
- Creative Commons
Except where otherwise noted, this item's license is described as © 2019 Elsevier Ltd. All rights reserved.