Evaluating the spoilage potential of a thermostable protease from Bacillus cereus 12–1 in fluid milk DOI
Yuxin Sun,

Hongchao Dai,

Wupeng Ge

et al.

International Journal of Dairy Technology, Journal Year: 2025, Volume and Issue: 78(2)

Published: April 1, 2025

Foodborne pathogen Bacillus cereus is widely distributed in dairy products and the processing environment. Beyond its threat to human health, production of thermostable protease also poses a significant challenge industry, particularly pasteurised or ultra‐high‐temperature (UHT) processed milk products. Despite this, our understanding spoilage caused by B. very limited. This study aimed evaluate potential produced 12–1 fluid milk. Specifically, crude characterisation, including optimum pH temperature, influence Ca 2+ on enzyme activity heat stability protease, was studied. Moreover, effects this quality both whole skim UHT were evaluated, zeta particle size milk, hydrolysis protein, release free amino acids change microstructure. has relatively good at wide‐ranging values from 5.0 10.0 (79.67–166.67 U/mL) temperatures 20°C 70°C (92.67–165 U/mL), maintained 46.04% 38.31% after treatment 65°C/30 min 100°C/10 min. Spoilage patterns differ significantly due variations fat content. The protein (15.25%) (17.09%), effectively hydrolysed κ‐casein β‐casein, (Lys, Val, Tyr, Phe, Ile, Met Leu) increased (increase 940 nm for 1319 milk), reduced (reduction 4 mV 3.83 milk) Results indicate highlight need prevent .

Language: Английский

Evaluating the spoilage potential of a thermostable protease from Bacillus cereus 12–1 in fluid milk DOI
Yuxin Sun,

Hongchao Dai,

Wupeng Ge

et al.

International Journal of Dairy Technology, Journal Year: 2025, Volume and Issue: 78(2)

Published: April 1, 2025

Foodborne pathogen Bacillus cereus is widely distributed in dairy products and the processing environment. Beyond its threat to human health, production of thermostable protease also poses a significant challenge industry, particularly pasteurised or ultra‐high‐temperature (UHT) processed milk products. Despite this, our understanding spoilage caused by B. very limited. This study aimed evaluate potential produced 12–1 fluid milk. Specifically, crude characterisation, including optimum pH temperature, influence Ca 2+ on enzyme activity heat stability protease, was studied. Moreover, effects this quality both whole skim UHT were evaluated, zeta particle size milk, hydrolysis protein, release free amino acids change microstructure. has relatively good at wide‐ranging values from 5.0 10.0 (79.67–166.67 U/mL) temperatures 20°C 70°C (92.67–165 U/mL), maintained 46.04% 38.31% after treatment 65°C/30 min 100°C/10 min. Spoilage patterns differ significantly due variations fat content. The protein (15.25%) (17.09%), effectively hydrolysed κ‐casein β‐casein, (Lys, Val, Tyr, Phe, Ile, Met Leu) increased (increase 940 nm for 1319 milk), reduced (reduction 4 mV 3.83 milk) Results indicate highlight need prevent .

Language: Английский

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