Charakterystyka i występowanie bakterii rodzaju Paenibacillus w mleku i przetworach mlecznych

• Autorzy: Ziarno M. , Zareba D.

Warianty tytułu

EN

Characteristics and occurrence of Paenibacillus bacteria in milk and milk products

• Języki publikacji: PL

Abstrakty

EN

The paper characterizes Paenibacillus genera as well as species occurring in milk and its production environment. Paenibacillus bacteria are important part of environment. They are isolated from soil, rhizosphere especially, water, infected larvae, pasteurized food, cow manure, and municipal waste. The importance of these bacteria arises from their ability to form spores that survive the heat treatment of raw milk (pasteurization). Paenibacillus bacteria can enter raw milk during milking, from the bedding materials, feed, or teat surfaces, during the transfer of milk to the tank car, and as post-pasteurization recontamination in the dairy plant. The spores of Paenibacillus bacteria can germinate in cold storage, and vegetative cells are able to multiply in pasteurized milk stored at low temperatures and spoil it. So far, there are no Polish data on the presence of Paenibacillus bacteria or their spores (either their number or range) in raw milk and its production environment, or in pasteurized milk and milk products. New techniques, such as microfiltration and bactofugation, prove effective in eliminating psychotrophic bacteria spores (i.e. Paenibacillus bacteria) from raw milk.

Słowa kluczowe

PL

Paenibacillus; aktywnosc biochemiczna; bakterie; mleczarstwo; mleko surowe; pasteryzacja; przetwory mleczne; taksonomia; trwalosc przechowalnicza; warunki chlodnicze; wystepowanie

• Wydawca: -
• Czasopismo: Medycyna Weterynaryjna
• Rocznik: 2010
• Tom: 66
• Numer: 09
• Opis fizyczny: s.600-603,rys.,tab.,bibliogr.

Twórcy

autor

Ziarno M.

• Katedra Biotechnologii, Mikrobiologii i Oceny Żywności, Wydział Nauk o Żywności, Szkoła Główna Gospodarstwa Wiejskiego, ul.Nowoursynowska 159c, 02-787 Warszawa

autor

Zareba D.

Bibliografia

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