spore forming bacteria in milk
The aim of this project was to investigate how different processing steps during the milk treatment and milk powder production line influenced the composition and survival of spore-formers, as well as what significance their presence may have on product quality and food safety. Samples were obtained on 3 different days, during the production line of dairy powders and examined in a culture-dependent manner followed by high-throughput 16S rRNA amplicon sequencing and metagenomic analysis of the enriched samples