High counts of thermophilic spore formers in dairy powders originate from persisting strains in processing lines

Dettling, Anna; Wedel, Carolin; Huptas, Christopher; Hinrichs, Jörg; Scherer, Stephen W.; Wenning, Mareike

doi:10.1016/j.ijfoodmicro.2020.108888

Cited by 19 publications

(14 citation statements)

References 46 publications

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“…2020; Dettling et al . 2020). In our study, RAPD‐PCR was conducted to analyse the genetic heterogeneity of the most abundant genus Pseudomonas .…”

Section: Resultsmentioning

confidence: 99%

“…RAPD-PCR is a genotyping method with the advantages of less time and labour, no requirement for DNA sequences and low usage of DNA for amplification. This technique has been widely applied to analyse the genetic diversity of dairy isolates such as Anoxybacillus flavithermus and Streptococcus lutetiensis (Chen et al 2020;Dettling et al 2020). In our study, RAPD-PCR was conducted to analyse the genetic heterogeneity of the most abundant genus Pseudomonas.…”

Section: Resultsmentioning

confidence: 99%

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Microbial biodiversity of raw milk collected from Yangzhou and the heterogeneous biofilm‐forming ability of Pseudomonas

Yuan

Liu

et al. 2022

Int J of Dairy Tech

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This study aimed to reveal microbial populations in Chinese raw milk using both 16S rRNA sequencing and high-throughput sequence (HTS) methods. Psychrotrophic isolates were clustered into 23 genera and 57 species, and the abundant genera in raw milk were Pseudomonas, Acinetobacter and Lactococcus. Genetic diversity and biofilm-forming capacity of Pseudomonas isolates were analysed using random amplified polymorphic DNA (RAPD) and crystal violet staining assay, respectively. Heterogeneous biofilm-forming ability of Pseudomonas isolates with the same RAPD patterns was observed. HTS analysis revealed a 33-fold higher diversity at the genus level, and a different bacterial population was predominated by Flavobacterium, Pseudomonas and Acinetobacter. The results provide insight into the microbial contamination of raw milk.

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“…2020; Dettling et al . 2020). In our study, RAPD‐PCR was conducted to analyse the genetic heterogeneity of the most abundant genus Pseudomonas .…”

Section: Resultsmentioning

confidence: 99%

Section: Resultsmentioning

confidence: 99%

Microbial biodiversity of raw milk collected from Yangzhou and the heterogeneous biofilm‐forming ability of Pseudomonas

Yuan

Liu

et al. 2022

Int J of Dairy Tech

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“…In a study that investigated the impact of the increase in dry matter content during whey powder production process, the effect on the number increase of spores was reported as 1 log cfu/mL. This value was considered statistically insignificant in relation to the 16-fold increase in dry matter during whey concentration and drying (Dettling et al 2020). Although there does not appear to be a significant increase in the product during the process, colonised spores can germinate and multiply rapidly.…”

Section: Persisting Strains In Processing Linesmentioning

confidence: 99%

Microbiological aspects and challenges of whey powders – I thermoduric, thermophilic and spore‐forming bacteria

Hebishy,

Yerlikaya,

Mahony

et al. 2023

Int J of Dairy Tech

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For dairy processors, spoilage and pathogenic spore‐forming bacteria are key sources of concern, not only due to their ability to remain dormant in a desiccated state in powders and to survive heat treatments, but also their ability to form biofilms in the vegetative state that lead to contamination of foods. These include members of the genera Bacillus, Geobacillus, Anoxybacillus, Brevibacillus, Paenibacillus and Clostridium, many of which are associated with food poisoning and spoilage. Here, we review the common bacterial species that form spores in whey powders and their sources and provide insights into their risks and strategies to control them.

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“…However, Anoxybacillus sp. is widely studied in the dairy sector since strains of the spore former Anoxybacillus flavithermus have been specifically and frequently found as a contaminant of dairy processing and milk powders [53]. Indeed, A. flavithermus can attach and form biofilms on stainless steel surfaces in milk powder manufacturing plants and is able to survive the high temperature short time (HTST) pasteurization [50,53,54].…”

Section: Bacterial Genera Found In Dairy White Wastewatersmentioning

confidence: 99%

“…is widely studied in the dairy sector since strains of the spore former Anoxybacillus flavithermus have been specifically and frequently found as a contaminant of dairy processing and milk powders [53]. Indeed, A. flavithermus can attach and form biofilms on stainless steel surfaces in milk powder manufacturing plants and is able to survive the high temperature short time (HTST) pasteurization [50,53,54]. Contamination of dairy fluids with A. flavithermus could be due to its predominance in raw milk, its enrichment or introduction to dairy equipment, or a combination of these different factors [54].…”

Section: Bacterial Genera Found In Dairy White Wastewatersmentioning

confidence: 99%

Characterization of Chemical and Bacterial Compositions of Dairy Wastewaters

Alalam

Ben-Souilah

Lessard

et al. 2021

Dairy

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The dairy industry produces large amounts of wastewater, including white and cleaning wastewater originating principally from rinsing and cleaning-in-place procedures. Their valorization into process water and non-fat milk solids, in the case of white wastewater, or the renewal of cleaning solutions could be achieved using pressure-driven membrane processes. However, it is crucial to determine the intrinsic characteristics of wastewaters, such as proximate composition and bacterial composition, to optimize their potential for valorization. Consequently, white and cleaning wastewaters were sampled from industrial-scale pasteurizers located in two different Canadian dairy processing plants. Bacterial profiles of dairy wastewaters were compared to those of tap waters, pasteurized skim milk and unused cleaning solutions. The results showed that the physicochemical characteristics as well as non-fat milk solids contents differed drastically between the two dairy plants due to different processing conditions. A molecular approach combining quantitative real-time polymerase chain reaction (qPCR) and metabarcoding was used to characterize the bacteria present in these solutions. The cleaning solutions did not contain sufficient genomic DNA for sequencing. In white wastewater, the bacterial contamination differed depending on the dairy plant (6.91 and 7.21 log10 16S gene copies/mL). Psychrotrophic Psychrobacter genus (50%) dominated white wastewater from plant A, whereas thermophilic Anoxybacillus genus (56%) was predominant in plant B wastewater. The use of cold or warm temperatures during the pasteurizer rinsing step in each dairy plant might explain this difference. The detailed characterization of dairy wastewaters described in this study is important for the dairy sector to clearly identify the challenges in implementing strategies for wastewater valorization.

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High counts of thermophilic spore formers in dairy powders originate from persisting strains in processing lines

Cited by 19 publications

References 46 publications

Microbial biodiversity of raw milk collected from Yangzhou and the heterogeneous biofilm‐forming ability of Pseudomonas

Microbial biodiversity of raw milk collected from Yangzhou and the heterogeneous biofilm‐forming ability of Pseudomonas

Microbiological aspects and challenges of whey powders – I thermoduric, thermophilic and spore‐forming bacteria

Characterization of Chemical and Bacterial Compositions of Dairy Wastewaters

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