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dc.creatorMoura, Amanda Gabriela Santos de-
dc.identifier.citationMOURA, 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.pt_BR
dc.publisherUniversidade Federal de Uberlândiapt_BR
dc.rightsAcesso Abertopt_BR
dc.subjectBacillus sporothermoduranspt_BR
dc.subjectUHT milk.pt_BR
dc.titlePresence of Bacillus Sporothermodurans in raw milkpt_BR
dc.typeTrabalho de Conclusão de Cursopt_BR
dc.contributor.advisor1Santos, Milla Gabriela dos-
dc.description.degreenameTrabalho de Conclusão de Curso (Graduação)pt_BR
dc.description.resumoThe 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.pt_BR
dc.publisher.courseEngenharia de Alimentospt_BR
Appears in Collections:TCC - Engenharia de Alimentos (Patos de Minas)

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