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Invited review: Role of Bacillus licheniformis in the dairy industry-Friends or foes?
Dai, Hongchao; Ma, Lili; Xu, Zhenbo; Soteyome, Thanapop; Yuan, Lei; Yang, Zhenquan; Jiao, Xin-An.
Afiliación
  • Dai H; School of Food Science and Engineering, Yangzhou University, Yangzhou, Jiangsu, 225127 China; Jiangsu Key Laboratory of Zoonoses, Yangzhou, Jiangsu, 225009 China.
  • Ma L; School of Food Science and Engineering, Yangzhou University, Yangzhou, Jiangsu, 225127 China.
  • Xu Z; School of Food Science and Engineering, Guangdong Province Key Laboratory for Green Processing of Natural Products and Product Safety, Engineering Research Center of Starch and Vegetable Protein Processing, Ministry of Education, South China University of Technology, Guangzhou, 510640 China; Departm
  • Soteyome T; Home Economics Technology, Rajamangala University of Technology Phra Nakhon, Bangkok, Thailand 10300.
  • Yuan L; School of Food Science and Engineering, Yangzhou University, Yangzhou, Jiangsu, 225127 China; Jiangsu Key Laboratory of Zoonoses, Yangzhou, Jiangsu, 225009 China. Electronic address: leiyuan@yzu.edu.cn.
  • Yang Z; School of Food Science and Engineering, Yangzhou University, Yangzhou, Jiangsu, 225127 China.
  • Jiao XA; Jiangsu Key Laboratory of Zoonoses, Yangzhou, Jiangsu, 225009 China.
J Dairy Sci ; 107(10): 7520-7532, 2024 Oct.
Article en En | MEDLINE | ID: mdl-38851582
ABSTRACT
Bacillus licheniformis is one of the major spore-forming bacteria with great genotypic diversity in raw milk, dairy ingredients, and final dairy products; it is found throughout the dairy-processing continuum. Although being widely used as a probiotic strain, this species also serves as a potential risk in the dairy industry based on its roles in foodborne illness and dairy spoilage. Biofilm formation of B. licheniformis, combined with the heat resistance of its spores, make it impossible to prevent the presence of B. licheniformis in final dairy products by using traditional cleaning and disinfection procedures. Despite the extensive efforts to identify B. licheniformis in various dairy samples, no reviews have been written on both hazards and benefits of this sporeformer. This review discusses the prevalence of B. licheniformis from raw milk to commercial dairy products, biofilm formation and spoilage potential of B. licheniformis, and possible prevention methods. In addition, the potential benefits of B. licheniformis in the dairy industry are also summarized.
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Texto completo: 1 Colección: 01-internacional Base de datos: MEDLINE Asunto principal: Productos Lácteos / Leche / Bacillus licheniformis Límite: Animals Idioma: En Revista: J Dairy Sci Año: 2024 Tipo del documento: Article Pais de publicación: Estados Unidos
Texto completo
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XML
PubMed Links
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Texto completo: 1 Colección: 01-internacional Base de datos: MEDLINE Asunto principal: Productos Lácteos / Leche / Bacillus licheniformis Límite: Animals Idioma: En Revista: J Dairy Sci Año: 2024 Tipo del documento: Article Pais de publicación: Estados Unidos