領(lǐng)學(xué)術(shù)科研之先，創(chuàng)食品科技之新
—— 中國(guó)食品雜志社
Bacillus cereus is one of the major spore-forming bacteria with great genetic diversity in raw milk, dairy raw materials, and finished dairy products, and is widely present in the entire dairy production line. Due to the biofilm formation of B. cereus and the heat resistance of its spores, traditional cleaning and disinfection procedures cannot completely remove the spores, resulting in the presence of B. cereus in the final dairy products. Although much work has been done to identify B. cereus from various dairy samples, an updated knowledge of this spore precursor is still needed. This review describes the prevalence of B. cereus from raw milk to commercial dairy products, the biofilm formation of B. cereus and its ability to cause spoilage in dairy products, and the possible prevention methods.
電話: 010-87293157
地址: 北京市豐臺(tái)區(qū)洋橋70號(hào)
版權(quán)所有 @ 2023 中國(guó)食品雜志社 京公網(wǎng)安備11010602060050號(hào) 京ICP備14033398號(hào)-2
