A survey on occurrence of thermophilic bacilli in commercial milk powders in China

Yuan, Dongdong; Liu, Guanchen; Ren, Dongyan; Zhang, Dong; Zhao, Lidan; Kan, Chuan-Pu; Yang, Yurong; Ma, Wei; Li, Yán; Zhang, Liebing

doi:10.1016/j.foodcont.2011.12.020

Cited by 74 publications

(50 citation statements)

References 20 publications

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“…The presence of a high number of T. vulgaris isolates has been reported twice in Chinese milk powders (Yuan et al, 2012;Sadiq et al, 2016).…”

Section: Spoilage Potential Of the Mp And Tp Strains Except B Lichenmentioning

confidence: 99%

The heat resistance and spoilage potential of aerobic mesophilic and thermophilic spore forming bacteria isolated from Chinese milk powders

Sadiq

Liu

et al. 2016

International Journal of Food Microbiology

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“…The presence of a high number of T. vulgaris isolates has been reported twice in Chinese milk powders (Yuan et al, 2012;Sadiq et al, 2016).…”

Section: Spoilage Potential Of the Mp And Tp Strains Except B Lichenmentioning

confidence: 99%

The heat resistance and spoilage potential of aerobic mesophilic and thermophilic spore forming bacteria isolated from Chinese milk powders

Sadiq

Liu

et al. 2016

International Journal of Food Microbiology

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“…These aerobic-spore-forming bacteria are frequent contaminants isolated from milk or dairy processing environments (Alvarez-Ordóñez et al 2014;Aouadhi et al 2013;Brown 2000;Buehner et al 2014;Burgess et al 2013;Flint et al 2001;Frank 1997;Lücking et al 2013;Masiello et al 2014) predominantly in milk powder (Reginensi et al 2001;Scott et al 2007;Yuan et al 2012) but not commonly reported in whey …”

Section: Pcr Identification and 16s Rdna Sequencingmentioning

confidence: 99%

Characterisation and biofilm screening of the predominant bacteria isolated from whey protein concentrate 80

Zain

Flint

Bennett

et al. 2015

Dairy Sci. & Technol.

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The source of microbiological contamination of whey protein concentrate (WPC), a quality problem for the dairy industry, has not been thoroughly investigated. The objectives of this study were to identify the bacteria isolated from whey protein concentrate containing 80% protein (WPC 80) and determine their ability to form biofilms as a potential source of contamination in a whey processing line. Six Bacillus species including (percentage of isolates in brackets) Bacillus licheniformis (67%), Bacillus cereus (19%), Bacillus thuringensis (4%), Bacillus subtilis (4%), Bacillus pumilus (4%) and Paenibacillus glucanolyticus (2%) were identified based on BLAST databases in six different WPC80 batches. B. licheniformis was the predominant isolate. B. licheniformis are thermo-tolerant bacteria with the ability to form biofilm. This biofilm is a potential source of microbial contamination of product, resulting in microbial specification limits being exceeded. Spoilage of product may result from the metabolic products, such as enzymes, produced by these biofilms.

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“…The upper limits for total aerobic and spore counts in milk products such as concentrates or powders, defined by companies and/or regulators, are continuously lowered as their worldwide demand increases. For instance, the total aerobic plate count in milk powders intended to be used for the production of infant formula in China must not exceed 1,000 CFU.g −1 (Yuan et al 2012). Higher cell counts lead to the rejection of the products by the companies.…”

mentioning

confidence: 99%

Thermal inactivation of Bacillus cereus spores in micellar casein concentrates–effect of protein content and pH development

Stoeckel

Atamer

Hinrichs

2014

Dairy Sci. & Technol.

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The spore count of micellar casein concentrate (MCC), an ingredient widely used in dairy processing, has to be reduced to increase the shelf life of intermediate and final dried products, and to guarantee the suitability for trade and export. A heat treatment of the concentrate prior to drying ensures low cell counts in the final product. However, it is not known whether spores are protected from inactivation in MCC, especially at high protein concentrations. Therefore, in this study, we examined the influence of the heating medium (water, whole milk, and MCC with 1.5%-14.3% protein) on water activity, buffering capacity, pH development during heating and Bacillus cereus IP5832 spore inactivation. With increasing protein content, the buffering capacity also increased. Water activity, pH drop during heating, and D values for the inactivation of B. cereus spores were not significantly different in all the media examined. Hence, the heat resistance of the spores was not affected by the protein content of the MCC. Also, the heat resistance in MCC was not different to the heat resistance in milk. Dairies can use the temperature-time combinations established for the heating of milk to design the processes aiming at the thermal treatment of MCC.

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A survey on occurrence of thermophilic bacilli in commercial milk powders in China

Cited by 74 publications

References 20 publications

The heat resistance and spoilage potential of aerobic mesophilic and thermophilic spore forming bacteria isolated from Chinese milk powders

The heat resistance and spoilage potential of aerobic mesophilic and thermophilic spore forming bacteria isolated from Chinese milk powders

Characterisation and biofilm screening of the predominant bacteria isolated from whey protein concentrate 80

Thermal inactivation of Bacillus cereus spores in micellar casein concentrates–effect of protein content and pH development

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