Review article
https://doi.org/10.17508/CJFST.2026.18.1.03
Assessing spore-forming bacteria in milk powder: A study of bacterial spoilage in dairy products from selected developing countries
Meryem Benahmed
; University of Ain Temouchent, Faculty of Sciences and Technology, Department of Agri-Food, 46000 Ain Temouchent, Algeria; University of Tlemcen, Laboratory of Microbiology Applied to Agri-food, Biomedical and Environment (LAMAABE), 13000 Tlemcen, Algeria
Hamza Belkhodja
; University of Mustapha Stambouli, Laboratory of Bioconversion, Microbiology Engineering and Health Safety, 29000 Mascara, Algeria
*
Asmaa Belgharbi-Allam
; University of Mustapha Stambouli, Laboratory of Bioconversion, Microbiology Engineering and Health Safety, 29000 Mascara, Algeria; University Mustapha Stambouli Mascara, Faculty of Natural and Life Sciences, 29000 Mascara, Algeria
Rym Nouria Benamara
; University of Tlemcen, Laboratory of Microbiology Applied to Agri-food, Biomedical and Environment (LAMAABE), 13000 Tlemcen, Algeria; University Mustapha Stambouli Mascara, Faculty of Natural and Life Sciences, 29000 Mascara, Algeria
Ivan Leguerinel
; University of Brest, INRAE, University Laboratory of Biodiversity and Microbial Ecology, 29232 Quimper, France
Boumediene Moussa-Boudjemâa
; University of Tlemcen, Laboratory of Microbiology Applied to Agri-food, Biomedical and Environment (LAMAABE), 13000 Tlemcen, Algeria
* Corresponding author.
Abstract
The global increase in milk consumption has led to a rise in milk production, with a particular emphasis on dried milk products to extend shelf life. However, a significant challenge faced by the dairy industry, especially in Algeria, is the contamination of milk powders by resilient aerobic spore-forming bacteria. These microorganisms can withstand high processing temperatures and adhere to stainless steel surfaces, forming persistent biofilms. These mature biofilms become a source of contamination, releasing spores and vegetative cells into the liquid products during processing, resulting in poor product quality and a limited shelf life. This study examines the occurrence of aerobic spore-forming bacteria in the dairy sector, focusing specifically on their contamination of milk powders. A comprehensive analysis of their distinctive characteristics, growth conditions, mechanisms of inactivation, and biofilm development highlights their potential to cause both pathogenic and spoilage problems in dairy products. A deeper understanding of these factors can help the dairy industry develop more effective strategies to mitigate the adverse effects of aerobic spore-forming bacteria on product quality and safety.
Keywords
milk powder; biofilm; spoilage bacteria; dairy products
Hrčak ID:
348939
URI
Publication date:
30.6.2026.
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