Bacillus spp. Responsible for Spoilage of Dairy Products

Burcu MARANGOZ; Sibel KAHRAMAN; Kamil BOSTAN

Makale detayları

Bacillus spp. Responsible for Spoilage of Dairy Products

Yazarlar:

Burcu MARANGOZ | Sibel KAHRAMAN | Kamil BOSTAN

Yayıncı:

Istanbul Aydin University

Ana Başlıklar:

Gıda teknolojisi

Dergi:

International Journal of Food Engineering Research 2018 Vol.4 Issue 1, pp.43-46

Belge Tipi:

Makale

Yayın Tarihi:

3/2018

Belge Dili:

İngilizce

Document ID (Org No.):

2000719223

Sıklık:

İki Yıllık

pISSN:

2149-5777

Özet:

 

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.

Makale detayları

Bacillus spp. Responsible for Spoilage of Dairy Products

Yazarlar: Burcu MARANGOZ | Sibel KAHRAMAN | Kamil BOSTAN

Yayıncı: Istanbul Aydin University

Ana Başlıklar: Gıda teknolojisi

Dergi: International Journal of Food Engineering Research 2018 Vol.4 Issue 1, pp.43-46

Belge Tipi: Makale

Yayın Tarihi: 3/2018

Belge Dili: İngilizce

Document ID (Org No.): 2000719223

Sıklık: İki Yıllık

pISSN: 2149-5777

Sayı

Yazarlar:

Burcu MARANGOZ | Sibel KAHRAMAN | Kamil BOSTAN

Yayıncı:

Istanbul Aydin University

Ana Başlıklar:

Gıda teknolojisi

Dergi:

International Journal of Food Engineering Research 2018 Vol.4 Issue 1, pp.43-46

Belge Tipi:

Makale

Yayın Tarihi:

3/2018

Belge Dili:

İngilizce

Document ID (Org No.):

2000719223

Sıklık:

İki Yıllık

pISSN:

2149-5777