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Identification of aerobic and facultatively anaerobic sporulating bacteria isolated from operations of milk primary production

PACOVA Z, VYHNALKOVA J, LUKASOVA J, HOLEC J
Veterinarni Medicina 41, 1996, 19-23

Aerobic and/or facultatively anaerobic sporulating Gram-positive bacteria of the genus Bacillus influence nutritive and sensory properties of pasteurized milk by their proteolytic and lipolytic activity. Since particularly raw milk is a source of pasteurized milk contamination by spore-producing bacteria, our investigations were focused on identification of bacilli from operations of milk agricultural primary production. The species B. licheniformis and B, cereus (Crielly et al., 1994) are the most frequently isolated ones in the process of milk production. While B. licheniformis as well as B. subtilis and B. pumilus are mesophilic species, B. cereus is rather psychrotrophic, and as to their health impacts they cause diseases from foods (Griffiths, 1990


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