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

Hebishy E., YERLİKAYA O., Mahony J., AKPINAR A., Saygili D.

International Journal of Dairy Technology, cilt.76, sa.4, ss.779-800, 2023 (SCI-Expanded) identifier identifier

  • Yayın Türü: Makale / Derleme
  • Cilt numarası: 76 Sayı: 4
  • Basım Tarihi: 2023
  • Doi Numarası: 10.1111/1471-0307.13006
  • Dergi Adı: International Journal of Dairy Technology
  • Derginin Tarandığı İndeksler: Science Citation Index Expanded (SCI-EXPANDED), Scopus, Academic Search Premier, ABI/INFORM, Agricultural & Environmental Science Database, BIOSIS, CAB Abstracts, Food Science & Technology Abstracts, INSPEC, Veterinary Science Database
  • Sayfa Sayıları: ss.779-800
  • Anahtar Kelimeler: Whey powder, Dried dairy products, Clostridium botulinum, Bacillus, Spore-forming bacteria
  • Manisa Celal Bayar Üniversitesi Adresli: Evet

Özet

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.