Abstract：
Bacillus licheniformis is one of the major spore-forming bacteria with great genotypic diversity in raw milk, dairy ingredients, final dairy products, and is found throughout the dairy processing continuum. Though being widely used as a probiotic strain, this species also serves as a potential risk in the dairy industry based on its roles in foodborne illness and dairy spoilage. Biofilm formation of B. licheniformis in combined with the heat resistance of its spores, make it impossible to prevent the presence of B. licheniformis in final dairy products by traditional cleaning and disinfection procedures. Despite the extensive efforts on the identification of B. licheniformis from various dairy samples, no reviews have been reported on both hazard and benefits of this spore-former. This review discusses the prevalence of B. licheniformis from raw milk to commercial dairy products, biofilm formation and spoilage potential of B. licheniformis, and its potential prevention methods. In addition, the potential benefits of B. licheniformis in the dairy industry were also summarized.
摘要：
地衣芽孢杆菌是原料乳中主要的孢子形成菌之一,具有很大的基因型多样性,乳制品成分，最终乳制品，并在整个乳制品加工连续体中发现。虽然被广泛用作益生菌菌株，基于其在食源性疾病和乳制品腐败中的作用，该物种在乳制品行业中也具有潜在风险。地衣芽孢杆菌的生物膜形成结合其孢子的耐热性，通过传统的清洁和消毒程序无法防止最终乳制品中地衣芽孢杆菌的存在。尽管在从各种乳制品样品中鉴定地衣芽孢杆菌方面进行了广泛的努力，没有关于这种孢子形成剂的危害和益处的评论报道.这篇综述讨论了地衣芽孢杆菌从原料奶到商业乳制品的患病率，地衣芽孢杆菌的生物膜形成和腐败潜力，及其潜在的预防方法。此外,还总结了地衣芽孢杆菌在乳制品行业中的潜在益处。
