Thus, the milk powder manufacturing process selects for the growth of these bacteria. Any part of a production process where product intermediate or final product is held above 40 ☌ for any length of time is vulnerable to the growth of thermophilic bacteria. In the last two decades, contamination by thermophilic bacteria of milk powder has become one of the main quality concerns in this area ( Flint et al., 2020). Species from genera Streptococcus, Lactobacillus and Enterococcus, as well as being thermophilic are also thermoduric and aciduric-they survive pasteurization and can grow in the acidified environment associated with cheesemaking. helveticus and Lysinibacillus fusiformis ( Delgado et al., 2013). thermophilus and other Streptococcus spp. faecium, Ent., faecalis and other Enterococcus spp., St. Non-sporeforming thermophiles include Ent. these show no tendency to grow at temperatures below 40 ☌, unlike, for example, the mesophiles or PTS ( Doyle et al., 2015 Sadiq, Flint, & He, 2018). Many sporeformers are pure thermophiles, i.e. This pair of sporeformers are the most commonly encountered microbes which form biofilms of heated regions (50–70 ☌) of milk powder manufacturing plants ( Somerton et al., 2012). stearothermophilus, may grow at 37 ☌ ( Eijlander et al., 2019). There are references to obligate thermophiles, which have an absolute requirement of growth above 40 ☌ ( Eijlander et al., 2019) and facultative thermophiles, which, as is the case with Ano.
One group of thermophiles-the PTS-have been described above, and so will not be dealt with here thermophilic thermoduric organisms have been mentioned immediately above. Thermophiles are those organisms which grow above 40 ☌, and which have optimal growth temperatures between 50 and 55 ☌ ( Gleeson et al., 2013). Wilkinson, in Advances in Applied Microbiology, 2020 1.3.5.4 Thermophiles
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