189 Interventions for Reduction of Sporeforming Bacteria at Farm Level
Bacillus and Paenibacillus spp. are sporeforming bacteria with the ability to survive the pasteurization process due to their spore structure. These bacteria can produce different enzymes that negatively affect the quality of dairy products, reducing the shelf-life of fluid milk and limiting the mar...
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| Veröffentlicht in: | Journal of animal science 2020-11, Vol.98 (Supplement_3), p.12-13 |
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| Format: | Artikel |
| Sprache: | eng |
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| Online-Zugang: | Volltext |
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