Genetic Diversity Quantification and Characterization of Spore-Forming Bacteria Isolated from Milk Powder Produced in Rio Grande Do Sul, Brazil
Abstract Heat treatment used in milk powder processing cannot always inactivate spore-forming microorganisms. Toxin deterioration and production by some species are significant concerns for the dairy industry, making the identification of these microorganisms essential for solving problems with the...
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| Main Authors: | , , |
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| Format: | Article |
| Language: | English |
| Published: |
Instituto de Tecnologia do Paraná (Tecpar)
2025-01-01
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| Series: | Brazilian Archives of Biology and Technology |
| Subjects: | |
| Online Access: | http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1516-89132025000100501&lng=en&tlng=en |
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| Summary: | Abstract Heat treatment used in milk powder processing cannot always inactivate spore-forming microorganisms. Toxin deterioration and production by some species are significant concerns for the dairy industry, making the identification of these microorganisms essential for solving problems with the quality of the products. Given this scenario, this study sought to quantify and identify the predominant species in milk powder, aiming to know the isolated genetic varieties. Fourteen samples were analyzed for aerobic/anaerobic, mesophilic, and thermophilic bacterial spore presence, totaling 52 analyses. Spore contamination was verified in all samples analyzed, and the thermophilic spores had the highest contamination levels. 16S rRNA sequencing revealed 47 isolates: Weizmannia coagulans (21%), Anoxybacillus flavithermus (5.3%), Clostridium butyricum (5.3%), Bacillus amyloliquefaciens (2.6%), Geobacillus stearothermophilus (2.6%), Clostridium pabulibutyricum (2.6%), Clostridium sporosphaeroides (2.6%), Bacillus licheniformis (2.6%), Bacillus sp. (34%), Geobacillus sp. (15.8%), and Clostridium sp. (5.3%). The results indicate the need to establish control measures to improve the hygiene and processing conditions of powdered milk, thereby ensuring product quality and consumer safety. |
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| ISSN: | 1678-4324 |