Characteristics of bacilli involved in food spoilage
Abstract
It has been estimated that 25% of all foods produced globally are lost due to microbial spoilage. Bacteria of the genus Bacillus represent some of the most prominent spoilage organisms. Endospores of Bacillus spp. pose a substantial threat to various sectors of the food industry, as it is practically impossible to prevent their presence in raw ingredients and foods due to their ubiquitous occurrence in nature. Heat-treated food products are particularly vulnerable to spoilage, as endospores are able to survive heating regimes and germinate in the finished products. Further, bacilli are capable to produce a variety of enzymes. These enzymatic activities may induce severe texture alterations, leading to structural defects and off-flavors in dairy and cereal products. In-depth knowledge concerning the characteristics of Bacillus spp., together with their prevalence in food matrices is of utmost importance for the food industry. This project will focus on the characterization of bacilli that are involved in rope spoilage, a characteristic quality defect in bread.
keywords Bacillus food spoilage endospores food quality rope spoilage
Publikationen
Project staff
Johanna Burtscher
Ass.Prof. Dipl.-Ing. Dr. Johanna Burtscher Bakk.techn.
johanna.burtscher@boku.ac.at
Tel: +43 1 47654-75456
BOKU Project Leader
01.05.2020 - 31.10.2024
Konrad Domig
Univ.Prof. Dipl.-Ing. Dr.nat.techn. Konrad Domig
konrad.domig@boku.ac.at
Tel: +43 1 47654-75453
Sub Projectleader
01.05.2020 - 31.10.2024
Denisse Bender
Dr.in Denisse Bender MSc.
denisse.bender@boku.ac.at
Tel: +43 1 47654-75437
Project Staff
01.05.2020 - 31.10.2024
Nicola Pacher
Dipl.-Ing. Nicola Pacher
nicola.pacher@boku.ac.at
Tel: +43 1 47654-75411
Project Staff
01.05.2020 - 31.10.2024