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Biodiversity, spoilage capacity and heat resistance of mesophilic aerobic spores isolated from milk powders marketed in Algeria
Author(s) -
Benahmed Meryem,
Leguerinel Ivan,
MoussaBoudjemaa Boumedine
Publication year - 2020
Publication title -
international journal of dairy technology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 1.061
H-Index - 53
eISSN - 1471-0307
pISSN - 1364-727X
DOI - 10.1111/1471-0307.12715
Subject(s) - bacillus cereus , bacillus subtilis , food spoilage , cereus , rapd , mesophile , biology , phylogenetic tree , food science , spore , microbiology and biotechnology , gene , bacteria , genetics , population , genetic diversity , demography , sociology
An analysis of milk powder isolates based on RAPD‐M13 and 16SrRNA sequencing has been conducted. Phylogenetic groups were distinguished by panC gene sequencing. An evaluation of the enzymatic activity and heat resistance of representative isolates has also been made. Molecular analysis revealed 17 groups. Bacillus cereus groups II, III and IV were the main phylogenetic groups. Bacillus cereus and B. subtilis groups demonstrated high proteolytic activity along with D 95°C values ranging from 1 to 9 min and z ‐values between 6.5 and 18.6 °C.