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Published on: June 16, 2022
Thermophilic bacilli and their importance in dairy processing
Sara A Burgess1, Denise Lindsay, Steve H Flint
1Fonterra Research Centre, Private Bag 11 029, Palmerston North 4442, New Zealand. sara.burgess@fonterra.com
International Journal of Food Microbiology
|November 5, 2010
Summary
Thermophilic bacilli, common dairy contaminants, pose hygiene and spoilage risks due to biofilm formation. Understanding their biofilm structure is key to developing effective control measures in dairy manufacturing.
Area of Science:
- Food Microbiology
- Dairy Science
- Bacterial Contamination
Background:
- Thermophilic bacilli, including Anoxybacillus flavithermus and Geobacillus spp., are significant contaminants in the dairy industry.
- Their presence indicates poor hygiene and can lead to milk product defects like off-flavors due to acid or enzyme production.
- These bacteria thrive in high-temperature dairy processing environments (40-65°C) and are difficult to eliminate due to spore formation.
Purpose of the Study:
- To review the characteristics, food spoilage potential, and enumeration methods for thermophilic bacilli in dairy manufacturing.
- To emphasize the importance of understanding thermophilic bacilli biofilm development and spore formation for improved control.
- To highlight the need for better cleaning strategies informed by biofilm structure and spore formation links.
Main Methods:
- Literature review focusing on thermophilic bacilli in dairy.
- Analysis of factors contributing to thermophilic bacilli growth and biofilm formation.
- Discussion of current limitations in controlling these contaminants.
Main Results:
- Thermophilic bacilli are resilient contaminants due to their thermotolerance, rapid growth, spore formation, and biofilm capabilities.
- Existing control strategies have shown limited success, often due to a lack of understanding of biofilm structure in milk processing.
- A knowledge gap exists regarding the specific structure and composition of thermophilic bacilli biofilms in dairy environments.
Conclusions:
- A deeper understanding of thermophilic bacilli biofilm structure and its relationship with spore formation is crucial for developing effective dairy hygiene and control measures.
- Improved cleaning regimes require targeting the specific challenges posed by these resilient bacterial biofilms.
- Addressing thermophilic bacilli contamination is essential for maintaining dairy product quality and consumer satisfaction.
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