High counts of thermophilic spore formers in dairy powders originate from persisting strains in processing lines
Anna Dettling, Carolin Wedel, Christopher Huptas, Jörg Hinrichs, Siegfried Scherer, Mareike Wenning
Topics & Concepts
ThermophileSporeBiologyFood scienceRAPDBulk tankSkimmed milkBacteriaMicrobiologyBiotechnologyAnimal scienceGeneticsPopulationGenetic diversityHerdSociologyDemographyBacillus and Francisella bacterial researchProbiotics and Fermented FoodsIdentification and Quantification in Food