Bacillus spp. Responsible for Spoilage of Dairy Products

Year 2018, Volume: 4 Issue: 1, 43 - 46, 01.04.2018

Burcu Marangoz Sibel Kahraman Kamil Bostan

Abstract

This review’s subject is Bacillus genus involved in the spoilage of dairy foods. Despite the improvement
of production processes and hygiene applications, spore-forming bacteria are still an emerging problem in
milk and dairy products. Spore-formers have adaptable spores, and thus they are prevalent in nature and
food processing lines. Spore formation allows these bacteria to survive under heat treatments. Among the
spore-forming bacterias, the genus Bacillus is of particular importance in dairy industry.

Keywords

Milk,, Dairy Products,, Bacillus spp.,, Spoilage in Dairy Products

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