Science and Technology of Food Industry

ISSN 1002-0306
CN   11-1759/TS
High-quality sci-tech periodicals
ZHANG Meng-jiao, LI Yan. Biofilm characteristics and harm of Thermophilic Bacillus in dairy products[J]. Science and Technology of Food Industry, 2016, (06): 388-391. DOI: 10.13386/j.issn1002-0306.2016.06.069
Citation: ZHANG Meng-jiao, LI Yan. Biofilm characteristics and harm of Thermophilic Bacillus in dairy products[J]. Science and Technology of Food Industry, 2016, (06): 388-391. DOI: 10.13386/j.issn1002-0306.2016.06.069
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Biofilm characteristics and harm of Thermophilic Bacillus in dairy products

    Abstract
  • Thermophilic Bacillus was the main contaminating bacteria during the process of dairy products. It affects quality and safety of the product. The formation of biofilm was the main reason for Thermophilic Bacillus to contaminate dairy products. Formation features,hazards and precautionary measures of Thermophilic Bacillus biofilm were reviewed in this paper,providing a future reference for the research of dairy production and its related fields.
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