Microbiological quality of Brazilian UHT milk: Identification and spoilage potential of spore-forming bacteria
| Autor: | Maurilio Lopes Martins, Cleiton de Souza Batista, Luana Virgínia Souza, Eliane Maurício Furtado Martins, Adriano G. Cruz, Ramon Silva, Vinícius Álvares da Silva Meloni, Cláudia Lúcia de Oliveira Pinto |
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| Rok vydání: | 2017 |
| Předmět: |
0301 basic medicine
biology Bacillus pumilus Process Chemistry and Technology Microorganism fungi 030106 microbiology Food spoilage Bioengineering Bacillus subtilis biology.organism_classification Shelf life 03 medical and health sciences Bacillus licheniformis Food science Bacteria Food Science Bacillus megaterium |
| Zdroj: | International Journal of Dairy Technology. 71:20-26 |
| ISSN: | 1364-727X |
| DOI: | 10.1111/1471-0307.12339 |
| Popis: | Counts of aerobic mesophilic micro-organisms and aerobic mesophilic spore-forming bacteria were determined in 91 ultra-high-temperature (UHT) commercial Brazilian samples. Forty-six spore-forming bacteria were identified and characterised in terms of their spoilage potential. Among the 20 brands evaluated, 45% had counts of aerobic mesophilic micro-organisms higher than 1.0 × 102 cfu/mL. The sporulated bacteria were identified as Bacillus subtilis/amyloliquefaciens, Bacillus licheniformis, Bacillus pumilus and Bacillus megaterium, and 31% and 33% showed proteolytic and lipolytic activity, respectively. Our findings indicate that there is a potential risk of UHT milk samples becoming spoiled during their commercial shelf life. |
| Databáze: | OpenAIRE |
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