Dynamic tracing of bacterial community distribution and biofilm control of dominant species in milk powder processing
Dynamic tracing of bacterial community distribution and biofilm control of dominant species in milk powder processing
复制标题
奶粉加工中细菌群落分布动态追踪及优势种生物膜控制
DOI：
10.1016/j.lwt.2021.112855
复制
发表时间：
2021-11
影响因子：
6
通讯作者：
Yuan Lei
中科院分区：
文献类型：
--
作者：
Wang Ni;Jin Yujie;He Guoqing;Yuan Lei
嗜热芽孢杆菌是奶粉加工过程中常见的污染物。在本研究中，高温杀菌后细菌群落结构发生了显著变化，高温杀菌后嗜热菌占优势。一些可培养的嗜热孢子经巴氏杀菌甚至超高温灭菌后存活下来。喷雾干燥前的料罐是控制嗜热菌的关键。苯扎氯铵(BAC)是去除地衣芽孢杆菌优势菌生物被膜的有效消毒剂。B的协同减量。经0.0625%(v/v)生物炭和原地清洗联合处理后，脱脂牛奶中不锈钢表面的地衣形成生物膜为3.89logcfu/cm2。本研究为奶粉生产线关键控制点的确定和B的去除策略提供了有意义的建议。地衣形成生物膜，对乳品行业的质量保证具有重要意义。
Thermophilic spore-forming bacteria are common contaminations in milk powder processing lines. In this study, a remarkable change of bacterial community structure was observed after heat sterilization, and thermophilic bacteria took significant advantages after high temperature treatment. Some culturable thermophilic spores survived from pasteurization and even ultra-high temperature sterilization. Feed tank before spraying drying proved to be a key point for controlling thermophilic bacteria. Benzalkonium chloride (BAC) is an effective disinfectant to remove biofilms formed by the isolated dominant species,Bacillus licheniformis. The synergistic reduction ofB. licheniformisbiofilm on stainless steel in skimmed milk was 3.89 log CFU/cm2after combined treatment by 0.0625% (v/v) BAC and cleaning-in-place (CIP). This research provided meaningful proposals on determinations of critical control points in a milk powder processing line and removal strategies ofB. licheniformisbiofilm, which are of valuable significance on quality guarantees for dairy industry.
登录
查看更多内容
基于串联质量标签的定量蛋白质组学揭示了地衣芽孢杆菌生物膜形成和生物膜控制的调节因子
影响因子：
6
作者：
Wang Ni;Sadiq Faizan Ahmed;Li Shanshan;He Guoqing;Yuan Lei
通讯作者：
Yuan Lei
与双物种生物膜群落中的李斯特菌单核细胞增生植物共同培养可强烈提高假单胞菌对苯扎核氯化物的耐药性。
影响因子：
3.7
作者：
Giaouris E;Chorianopoulos N;Doulgeraki A;Nychas GJ
通讯作者：
Nychas GJ
影响因子：
6.4
作者：
Chai Y;Beauregard PB;Vlamakis H;Losick R;Kolter R
通讯作者：
Kolter R
影响因子：
5.4
作者：
A. Rückert;R. Ronimus;H. Morgan
通讯作者：
A. Rückert;R. Ronimus;H. Morgan
影响因子：
6
作者：
D. Vázquez-Sánchez;M. L. Cabo;P. S. Ibusquiza;J. Rodríguez-Herrera
通讯作者：
D. Vázquez-Sánchez;M. L. Cabo;P. S. Ibusquiza;J. Rodríguez-Herrera