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Showing 1 to 6 of 6 for “"sporeformers"”.
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Effect of Ultrasonication on Biofilm Forming Ability of Common Dairy Sporeformers
<p>Sporeformers are common dairy contaminants, which are of a great concern to the dairy industry. Quality of dairy products is affected by these sporeformers such as Bacillus species, which are a significant cause of spoilage of dairy products. Thermal processes such as pasteurization have been …
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Biofilm Formation by Common Dairy Sporeformers on Native and Modified Stainless Steel Surfaces
<p>Aerobic sporeformers can be traced in a variety of dairy products such as milk powders, evaporated milk, and canned products, which demonstrates their capability of resisting high temperature treatments such as pasteurization and Ultra high temperatures. These bacilli also actively attach to the …
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Inactivation of Thermodynamic Sporeformers and Spores in Skim Milk by Continuous Ultrasonication and Hydrodynamic Cavitation in Combination with Thermal Treatments
… thermal treatments, on heat resistant aerobic sporeformers and spores in skim milk, and skim milk concentrate. The first study was conducted to investigate the effectiveness of a continuous ultrasonication process to reduce thermoduric Bacillus coagulans cells in skim milk. A 25% reduction was …
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Understanding Alicyclobacillus Spoilage at the Intersection of Genotype and Environment
… Alicyclobacillus spp., which are extremophilic sporeformers that cannot be killed by traditional pasteurization methods. The spoilage metabolite guaiacol is only produced by a subset of Alicyclobacillus spp. under specific beverage storage conditions, making precise assessment of spoilage risk a …
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Phenotypic and Genotypic characterisation of Bacillus sporothermodurans
… treatment of milk that is able to destroy non- sporeformers and sporeformers. The UHT process uses a temperature of 135-140°C for 1-2 seconds. Bacillus sporothermodurans is the only known species whose spores are able to survive the UHT treatment. With companies having the disadvantage of not …
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The Effect of Xenon Pulsed-Light Technology on Biofilm Adhered to Stainless Steel Surfaces
<p>In food processing, inadequate surface sanitation procedures lead to the formation of biofilms in which bacteria attach and aggregate in a hydrated polymeric matrix of their own synthesis. Formation of these sessile communities and their inherent resistance to existing sanitation procedures and …