Background

Raw materials such as cocoa, milk powder, sugar, and starch are widely used in the formulation of a wide variety of processed foods. The unit operations applied during their production vary according to their specific properties, technological advances and needs, which undoubtedly affect the microbial composition found in these raw materials. The microbial composition of these raw materials is known to consist mainly of spores of bacteria, which are known to withstand harsh food processing conditions.

Scope and research

This article aims to discuss data available on the diversity of spore forming bacteria in selected raw materials (cocoa, milk powder, sugar, starch). These raw materials are contaminated mainly by spore forming bacteria, which can germinate and be a concern in products made with these ingredients. In addition, this review presents data gaps and studies needed to establish the fate of spore forming bacteria throughout the production chain of specific raw materials.

Key findings and conclusions

The review of literature conducted in this study indicates that data on the effects of processing and diversity of spore forming bacteria in sugar and starch are much scarcer compared with cocoa and milk powders. Thus, cutting-edge approaches combining quantitative data with metagenomics could be used to improve our knowledge on the fate and diversity of spore forming bacteria in raw materials. These approaches can be employed to guide further developments that are aimed at enhancing food safety and controlling food spoilage caused by spore forming bacteria.

中文翻译：

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可可粉，奶粉，淀粉和糖中加工过程中形成孢子的细菌的多样性和结局：综述

背景

可可，奶粉，糖和淀粉等原材料广泛用于各种加工食品的配制中。在生产过程中应用的单元操作会因其特定的性能，技术进步和需求而异，这无疑会影响这些原材料中的微生物组成。已知这些原料的微生物组成主要由细菌的孢子组成，已知这些细菌的孢子可承受恶劣的食品加工条件。

范围和研究

本文旨在讨论有关选定原料（可可，奶粉，糖，淀粉）中形成孢子的细菌多样性的可用数据。这些原料主要被孢子形成细菌污染，这些细菌会发芽并成为用这些成分制成的产品中的一个问题。此外，本综述还介绍了数据缺口和确定特定原料生产链中形成孢子细菌的命运所需的研究。

主要发现和结论

这项研究的文献综述表明，与可可粉和奶粉相比，糖和淀粉中形成孢子的细菌的加工和多样性影响的数据稀少。因此，将定量数据与宏基因组学相结合的先进方法可用于提高我们对原料中形成孢子的细菌的命运和多样性的了解。这些方法可用于指导进一步发展，这些发展旨在提高食品安全性并控制由形成孢子的细菌引起的食品变质。