Publicação: Presence of Bacillus Sporothermodurans in raw milk
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CNPQ::CIENCIAS EXATAS E DA TERRA, CNPQ::CIENCIAS AGRARIAS
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The microbiological quality is important for the quality of the final products, thus the presence of Bacillus spp. in milk represents a problem for the dairy industry due to its sporulation capacity and resistance of the spore to heat treatment for Ultra High Temperature (UHT). The Bacillus sporothermodurans survives, germinate and multiplying in the stored milk and, if not were identified, can be exceed the limit determined by legislation for aerobic mesophilic microorganisms. In addition, high numbers of this microorganisms can generate changes in the quality of dairy products. Therefore, the objective of this work was evaluate the occurrence of Bacillus sporothermodurans in raw milk in a dairy industry in Brazil, to generate data that allow to identify the origin and frequency of these microorganisms. Of the 300 samples of raw milk samples analyzed, only 23 showed no colonies characteristic of Bacillus sporothermodurans. The other 277 samples (92.3%) exhibited characteristics colonies. The positive results of oxidase and esculina, negative to fermentation of glucose and growth in anaerobic conditions, indicates that the colonies were Bacillus sporothermodurans in all tests.
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Bacillus sporothermodurans, Spores, UHT milk.
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MOURA, Amanda Gabriela Santos de.Presence of Bacillus Sporothermodurans in raw milk. 2018. 17 f. Trabalho de Conclusão de Curso (Graduação em Engenharia de Alimentos) – Universidade Federal de Uberlândia, Uberlândia, 2018.