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...
Saved in:
| Main Authors: | , , |
|---|---|
| Format: | Article |
| Language: | English |
| Published: |
Instituto de Tecnologia do Paraná (Tecpar)
2025-01-01
|
| 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 |
| Tags: |
Add Tag
No Tags, Be the first to tag this record!
|
| _version_ | 1832542197759606784 |
|---|---|
| author | Marion Ruis Hans Fröder Karla Joseane Perez |
| author_facet | Marion Ruis Hans Fröder Karla Joseane Perez |
| author_sort | Marion Ruis |
| collection | DOAJ |
| description | 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. |
| format | Article |
| id | doaj-art-caf106455e974dd59ba0946bad7703f9 |
| institution | Kabale University |
| issn | 1678-4324 |
| language | English |
| publishDate | 2025-01-01 |
| publisher | Instituto de Tecnologia do Paraná (Tecpar) |
| record_format | Article |
| series | Brazilian Archives of Biology and Technology |
| spelling | doaj-art-caf106455e974dd59ba0946bad7703f92025-02-04T07:40:29ZengInstituto de Tecnologia do Paraná (Tecpar)Brazilian Archives of Biology and Technology1678-43242025-01-016810.1590/1678-4324-2025231069Genetic Diversity Quantification and Characterization of Spore-Forming Bacteria Isolated from Milk Powder Produced in Rio Grande Do Sul, BrazilMarion Ruishttps://orcid.org/0000-0001-8920-2378Hans Fröderhttps://orcid.org/0000-0003-1551-236XKarla Joseane Perezhttps://orcid.org/0000-0003-2601-8068Abstract 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.http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1516-89132025000100501&lng=en&tlng=en16S rRNASporesMilk powderSequencing |
| spellingShingle | Marion Ruis Hans Fröder Karla Joseane Perez Genetic Diversity Quantification and Characterization of Spore-Forming Bacteria Isolated from Milk Powder Produced in Rio Grande Do Sul, Brazil Brazilian Archives of Biology and Technology 16S rRNA Spores Milk powder Sequencing |
| title | Genetic Diversity Quantification and Characterization of Spore-Forming Bacteria Isolated from Milk Powder Produced in Rio Grande Do Sul, Brazil |
| title_full | Genetic Diversity Quantification and Characterization of Spore-Forming Bacteria Isolated from Milk Powder Produced in Rio Grande Do Sul, Brazil |
| title_fullStr | Genetic Diversity Quantification and Characterization of Spore-Forming Bacteria Isolated from Milk Powder Produced in Rio Grande Do Sul, Brazil |
| title_full_unstemmed | Genetic Diversity Quantification and Characterization of Spore-Forming Bacteria Isolated from Milk Powder Produced in Rio Grande Do Sul, Brazil |
| title_short | Genetic Diversity Quantification and Characterization of Spore-Forming Bacteria Isolated from Milk Powder Produced in Rio Grande Do Sul, Brazil |
| title_sort | genetic diversity quantification and characterization of spore forming bacteria isolated from milk powder produced in rio grande do sul brazil |
| topic | 16S rRNA Spores Milk powder Sequencing |
| url | http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1516-89132025000100501&lng=en&tlng=en |
| work_keys_str_mv | AT marionruis geneticdiversityquantificationandcharacterizationofsporeformingbacteriaisolatedfrommilkpowderproducedinriograndedosulbrazil AT hansfroder geneticdiversityquantificationandcharacterizationofsporeformingbacteriaisolatedfrommilkpowderproducedinriograndedosulbrazil AT karlajoseaneperez geneticdiversityquantificationandcharacterizationofsporeformingbacteriaisolatedfrommilkpowderproducedinriograndedosulbrazil |