This review’s subject is Bacillus genus involved in the spoilage of dairy foods. Despite the improvement of production processes and hygiene applications, spore-forming bacteria are still an emerging problem in milk and dairy products. Spore-formers have adaptable spores, and thus they are prevalent in nature and food processing lines. Spore formation allows these bacteria to survive under heat treatments. Among the spore-forming bacterias, the genus Bacillus is of particular importance in dairy industry.
Benzer Makaleler | Yazar | # |
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Makale | Yazar | # |
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