Characterization of aerobic spore-forming bacteria associated with industrial dairy processing environments and product spoilage

Due to changes in the design of industrial food processing and increasing international trade, highly thermoresistant spore-forming bacteria are an emerging problem in food production. Minimally processed foods and products with extended shelf life, such as milk products, are at special risk for con...

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Veröffentlicht in:	International journal of food microbiology 2013-09, Vol.166 (2), p.270-279
Hauptverfasser:	Lücking, Genia, Stoeckel, Marina, Atamer, Zeynep, Hinrichs, Jörg, Ehling-Schulz, Monika
Format:	Artikel
Sprache:	eng
Schlagworte:	Animals Bacillus amyloliquefaciens Bacillus cereus Bacillus licheniformis Bacillus smithii Bacillus subtilis Bacteria, Aerobic - classification Bacteria, Aerobic - enzymology Bacteria, Aerobic - isolation & purification Bacteria, Aerobic - physiology Bacterial Toxins - metabolism Bacterial Toxins - toxicity Biodiversity Biological and medical sciences Cell Survival - drug effects Cercopithecus aethiops Cytotoxic potential Dairy processing environment Dairy products Dairy Products - microbiology Dairying Food Handling Food industries Food Microbiology Food spoilage Fundamental and applied biological sciences. Psychology Geobacillus Hot Temperature Milk - microbiology Milk and cheese industries. Ice creams Phylogeny RNA, Ribosomal, 16S - genetics Spore heat resistance Spore-forming bacteria Spores, Bacterial - chemistry Spores, Bacterial - classification Spores, Bacterial - isolation & purification Vero Cells
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