The Prevalence and Control of Bacillus and Related Spore-Forming Bacteria in the Dairy Industry.
The Prevalence and Control of Bacillus and Related Spore-Forming Bacteria in the Dairy Industry.
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DOI：
10.3389/fmicb.2015.01418
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发表时间：
2015
影响因子：
5.2
通讯作者：
Cotter PD
中科院分区：
文献类型：
--
作者：
Gopal N;Hill C;Ross PR;Beresford TP;Fenelon MA;Cotter PD
在乳房细胞中产生的牛奶是无菌的，但由于其高营养含量，它可以成为污染细菌的良好生长基质。牛奶的质量通过体细胞计数和细菌总数进行监测，并规定了监管限制，以确保质量和安全。细菌污染物会导致疾病，或牛奶及其次级产品的腐败。需氧孢子形成细菌，例如来自孢子八叠球菌属、类孢子八叠球菌属、短芽孢杆菌属、类芽孢杆菌属、土芽孢杆菌属和芽孢杆菌属的那些，在这方面特别令人关注，因为它们能够在工业巴氏灭菌中存活并在管道和不锈钢设备内形成生物膜。这些单一或多物种的生物膜成为腐败微生物的储存库，并且可以启动污染循环。事实上，以前的研究已经强调，这些微生物在乳制品制造厂使用的不锈钢设备的死角，角落，裂缝，缝隙，垫圈，阀门和接头中非常普遍。因此，必须采取适当的监测和控制措施，以防止变质和确保消费者安全。常见的控制方法包括特定的就地清洁工艺、化学和生物杀菌剂以及其他新方法。在这篇综述中，我们强调了这些微生物引起的问题，并讨论了与其流行，监测和控制乳品工业有关的问题。
Milk produced in udder cells is sterile but due to its high nutrient content, it can be a good growth substrate for contaminating bacteria. The quality of milk is monitored via somatic cell counts and total bacterial counts, with prescribed regulatory limits to ensure quality and safety. Bacterial contaminants can cause disease, or spoilage of milk and its secondary products. Aerobic spore-forming bacteria, such as those from the genera Sporosarcina, Paenisporosarcina, Brevibacillus, Paenibacillus, Geobacillus and Bacillus, are a particular concern in this regard as they are able to survive industrial pasteurization and form biofilms within pipes and stainless steel equipment. These single or multiple-species biofilms become a reservoir of spoilage microorganisms and a cycle of contamination can be initiated. Indeed, previous studies have highlighted that these microorganisms are highly prevalent in dead ends, corners, cracks, crevices, gaskets, valves and the joints of stainless steel equipment used in the dairy manufacturing plants. Hence, adequate monitoring and control measures are essential to prevent spoilage and ensure consumer safety. Common controlling approaches include specific cleaning-in-place processes, chemical and biological biocides and other novel methods. In this review, we highlight the problems caused by these microorganisms, and discuss issues relating to their prevalence, monitoring thereof and control with respect to the dairy industry.