{Reference Type}: Journal Article
{Title}: Invited review: Role of Bacillus licheniformis in the dairy industry- friends or foes?
{Author}: Hongchao D;Ma L;Xu Z;Soteyome T;Yuan L;Yang Z;Jiao XA;
{Journal}: J Dairy Sci
{Volume}: 0
{Issue}: 0
{Year}: 2024 Jun 6
{Factor}: 4.225
{DOI}: 10.3168/jds.2024-24826
{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.