Bacterial spores in silage and raw milk

te Giffel, M.C.; Wagendorp, A.; Herrewegh, A.; Driehuis, F.

doi:10.1023/a:1020578110353

Cited by 147Microbial Inactivation MethodsFood Safety and HygieneMycotoxins in Agriculture and Food

Bacterial spores in silage and raw milk

te Giffel, M.C., Wagendorp, A., Herrewegh, A., Driehuis, F.·2002·Antonie van Leeuwenhoek

DOI 10.1023/a:1020578110353

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Abstract

Spore-forming bacteria can survive food-processing treatments. In the dairy industry, Bacillus and Clostridium species determine the shelf-life of a variety of heat-treated milk products, mainly if the level of post-process contamination is low. In order to minimize problems caused by bacterial spores in foods and food production processes a chain management approach, from raw materials, ingredients and environmental sources to final product storage conditions, is most effective. Silage is considered to be a significant source of contamination of raw milk with spores. PCR-RAPD fingerprinting and heat resistance studies of populations of aerobic spore-formers isolated from grass and maize silage and from raw milk confirmed this assumption. Prevention of outgrowth of aerobic spores in silage will contribute to reduction of the total spore load of raw milk. Therefore, it is important that the silage fermentation process is controlled. Application of cultures of lactic acid bacteria or chemical additives can aid silage fermentation and improve aerobic stability.

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“As known well, the quality of silage depends on the competition between different microorganisms [56].”
From Fermentation characteristics of Lactobacillus plantarum and Pediococcus species isolated from sweet sorghum silage and their application as silage inoculants. (2019) · cites this paper as [56]
The occurrence of a number of undesirable microorganisms at low levels in fresh plant materials leads to their probable growth during the storage of silage, hence to anaerobic or aerobic spoilage.
“Unlike sweet sorghum, Napier grass silage had a high number of aerobic bacteria, mould and yeasts, according to the occurrence of a number of undesirable microorganisms at low levels in fresh plant materials, leading to their probable growth during the storage of silage, henceto anaerobic or aerobic spoilage [56].”
From Fermentation characteristics of Lactobacillus plantarum and Pediococcus species isolated from sweet sorghum silage and their application as silage inoculants. (2019) · cites this paper as [56]

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Identification of sporeforming bacteria in the milk chain and its potential sources in farm environment
Martinez Tellez, B. A. (2016) · Lincoln (University of Nebraska)

Authors: te Giffel, M. C., Wagendorp, A., Herrewegh, A., & Driehuis, F.
Affiliations: Nederlands Instituut Voor Zuivel Oonderzoek (NL)
ORCID: Wagendorp, A.
Venue: Antonie van Leeuwenhoek
Publisher: Springer Science and Business Media LLC
Published: 2002-12
Volume: 81
Issue: 1-4
Pages: 625-630
ISSN: 0003-6072 (ISSN-L)
1572-9699
DOI: 10.1023/a:1020578110353
OpenAlex: W1502175492
Cited by: 147
References: 17
Citations by year: 2026: 2 · 2025: 5 · 2024: 3 · 2023: 5 · 2022: 3 · 2021: 5 · 2020: 3 · 2019: 6 · 2018: 7 · 2017: 8 · 2016: 17 · 2015: 10 · 2014: 13 · 2013: 9 · 2012: 5
FWCI: 2.00
Type: journal article
Language: en
Open access: closed
Licence: www.springernature.com/gp/researchers/text-and-data-mining (tdm)
www.springernature.com/gp/researchers/text-and-data-mining (vor)
Locations: Antonie van Leeuwenhoek (publishedVersion)
PubMed (publishedVersion)
Topics: Life Sciences › Biochemistry, Genetics and Molecular Biology › Biotechnology › Microbial Inactivation Methods
Life Sciences › Agricultural and Biological Sciences › Food Science › Food Safety and Hygiene
Life Sciences › Agricultural and Biological Sciences › Plant Science › Mycotoxins in Agriculture and Food
Keywords: bacterial spores, silage, raw milk, spore-forming bacteria, Bacillus, Clostridium, silage fermentation, grass silage, corn silage, heat resistance, spore load, silage additives, food contamination
MeSH terms: Aerobiosis, Animals, Bacillus, DNA, Ribosomal, Hot Temperature, Milk, RNA, Ribosomal, 16S, Silage, Spores, Bacterial, Polymerase Chain Reaction, Random Amplified Polymorphic DNA Technique

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Bacterial spores in silage and raw milk

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