FN Archimer Export Format
PT J
TI Occurrence and diversity of thermophilic sporeformers in French dairy powders
BT 
AF Delaunay, Louis
   Cozien, Emeline
   Gehannin, Pierre
   Mouhali, Nassim
   Mace, Sabrina
   Postollec, Florence
   Leguerinel, Ivan
   Mathot, Anne-Gabrielle
AS 1:1;2:2;3:2;4:2;5:2;6:2;7:1;8:1;
FF 1:;2:;3:;4:;5:;6:;7:;8:;
C1 Université de Brest, EA3882, Laboratoire Universitaire de Biodiversité et Ecologie Microbienne, UMT 19.03 ALTER'iX, IBSAM, 6 rue de l’Université, 29334, Quimper, France
   ADRIA Food Technology Institute, UMT 19.03 ALTER'iX, Z.A. de Creac’h Gwen, 29196, Quimper Cedex, France
C2 UBO, FRANCE
   ADRIA, FRANCE
IF 3.572
TC 4
UR https://archimer.ifremer.fr/doc/00654/76609/77758.pdf
LA English
DT Article
AB This study reports the prevalence of sporeforming bacteria and contamination levels of a variety of powdered dairy products from cows’, ewes’, goats’ and mares’ milk produced in France. The concentration of mesophilic spores, thermophilic spores and highly heat-resistant thermophilic spores was assessed in 61 dairy powders. Thermophilic spore concentration was highly variable between powders, likely due to the different manufacturing processes used for transforming milk into dairy powders. The different stages of processing, particularly heat treatment close to 55 °C had a strong impact on selection of thermophilic bacteria contaminating dairy powders. For some products, thermophilic spore counts were as high as 5.89 log TSC g-1. Of the 313 thermophilic isolates selected, 93.3% belonged to the species Geobacillus stearothermophilus (43.5%), Bacillus licheniformis (30.0%) and Anoxybacillus flavithermus (19.8%). These results confirm the presence of the three majority species reported worldwide. 
PY 2021
PD FEB
SO International Dairy Journal
SN 0958-6946
PU Elsevier BV
VL 113
UT 000594791600005
DI 10.1016/j.idairyj.2020.104889
ID 76609
ER

EF