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Pseudomonads and bacilli as important spoilage organisms in the dairy industry: a taxonomic study

An Coorevits UGent (2011)
abstract
Raw cow's milk is a product of high nutritional value but this automatically implies it is a medium highly suitable for growth of spoilage organisms that negatively affect milk quality and safety through production of proteolytic and lipolytic enzymes and toxins. Two major groups of spoilage bacteria are recognized, namely pseudomonads and bacilli. Identification of members of these groups is hampered by their confusing taxonomic situation. Both taxa historically grew as dumping grounds for aerobic Gram-positive spore-forming rods in the case of bacilli, and aerobic Gram-negative rods in the case of pseudomonads, resulting in two very large, heterogeneous groups. As a consequence, members of these groups were often poorly identified based on identification tools with insufficient resolution, and usually only two major species were recognized in the issue of milk spoilage, namely Bacillus cereus and Pseudomonas fluorescens. Nonetheless, several studies on the identity of bacterial milk flora indicated diversity was much bigger than originally thought, and the dairy product spoilage issue is clearly not a story of Bacillus cereus and Pseudomonas fluorescens alone. The main objectives of this study were two-fold. The first goal was to accurately map the diversity of bacterial milk flora through a polyphasic identification approach of milk isolates, with focus on bacilli and pseudomonads. Additionally, the spoilage potentials of these isolates were assessed. The second goal was an attempt to resolve the complex taxonomic situation at least for subgroups within the bacilli (the genus Geobacillus) and pseudomonads (the Pseudomonas fluorescens group).
Please use this url to cite or link to this publication:
author
promoter
UGent and UGent
organization
year
type
dissertation (monograph)
subject
keyword
taxonomy, food quality, food safety, microbiology
pages
XIV, 285 pages
publisher
Ghent University. Faculty of Sciences ; University College Ghent
place of publication
Ghent, Belgium
defense location
Gent : Het Pand (zaal rector Vermeulen)
defense date
2011-09-15 16:00
ISBN
9789490695880
language
English
UGent publication?
yes
classification
D1
copyright statement
I have transferred the copyright for this publication to the publisher
id
1903540
handle
http://hdl.handle.net/1854/LU-1903540
date created
2011-09-19 12:09:00
date last changed
2014-09-16 00:31:52
@phdthesis{1903540,
  abstract     = {Raw cow's milk is a product of high nutritional value but this automatically implies it is a medium highly suitable for growth of spoilage organisms that negatively affect milk quality and safety through production of proteolytic and lipolytic enzymes and toxins. Two major groups of spoilage bacteria are recognized, namely pseudomonads and bacilli.
Identification of members of these groups is hampered by their confusing taxonomic situation. Both taxa historically grew as dumping grounds for aerobic Gram-positive spore-forming rods in the case of bacilli, and aerobic Gram-negative rods in the case of pseudomonads, resulting in two very large, heterogeneous groups. As a consequence, members of these groups were often poorly identified based on identification tools with insufficient resolution, and usually only two major species were recognized in the issue of milk spoilage, namely Bacillus cereus and Pseudomonas fluorescens. Nonetheless, several studies on the identity of bacterial milk flora indicated diversity was much bigger than originally thought, and the dairy product spoilage issue is clearly not a story of Bacillus cereus and Pseudomonas fluorescens alone.
The main objectives of this study were two-fold. The first goal was to accurately map the diversity of bacterial milk flora through a polyphasic identification approach of milk isolates, with focus on bacilli and pseudomonads. Additionally, the spoilage potentials of these isolates were assessed. The second goal was an attempt to resolve the complex taxonomic situation at least for subgroups within the bacilli (the genus Geobacillus) and pseudomonads (the Pseudomonas fluorescens group).},
  author       = {Coorevits, An},
  isbn         = {9789490695880},
  keyword      = {taxonomy,food quality,food safety,microbiology},
  language     = {eng},
  pages        = {XIV, 285},
  publisher    = {Ghent University. Faculty of Sciences ; University College Ghent},
  school       = {Ghent University},
  title        = {Pseudomonads and bacilli as important spoilage organisms in the dairy industry: a taxonomic study},
  year         = {2011},
}

Chicago
Coorevits, An. 2011. “Pseudomonads and Bacilli as Important Spoilage Organisms in the Dairy Industry: a Taxonomic Study”. Ghent, Belgium: Ghent University. Faculty of Sciences ; University College Ghent.
APA
Coorevits, A. (2011). Pseudomonads and bacilli as important spoilage organisms in the dairy industry: a taxonomic study. Ghent University. Faculty of Sciences ; University College Ghent, Ghent, Belgium.
Vancouver
1.
Coorevits A. Pseudomonads and bacilli as important spoilage organisms in the dairy industry: a taxonomic study. [Ghent, Belgium]: Ghent University. Faculty of Sciences ; University College Ghent; 2011.
MLA
Coorevits, An. “Pseudomonads and Bacilli as Important Spoilage Organisms in the Dairy Industry: a Taxonomic Study.” 2011 : n. pag. Print.