Effect of bactofugation of raw milk on total bacterial and aerobic spore counts and on microbial diversity of sporeformers

This study describes the effect of bactofugation (10,000 × g in a continuous flow 10,000 L/h) three batches raw milk on total bacterial count (TBC) and aerobic spore count, it also shows microbial diversity spore-forming bacteria by analysing their genetic variability through molecular approaches. Given that must be preheated to approximately 55 °C before being bactofuged, for comparison, were evaluated at different stages as refrigerated raw, preheated, bactofuged milk. For milk, was found caused significant reduction (p < 0.05) 99.52% (from 4.5 106 2.1 104 CFU/mL) mean TBC 95% 333 17 mesophilic count. Due 82% observed both With respect diversity, 107 isolates from prior bactofugation, 16 recovered grouped into 40 8 clusters, respectively. The predominant species detected Bacillus toyonensis (63% - 20 clusters) Lysinibacillus fusiformis (15% clusters). Proportionally, B. (69% 6 L. (25% 1 cluster) pumilus, varians, flexus, invictae, megaterium, with known spoilage potential, isolated they reduced undetectable levels Bactofugation therefore, reduces reducing bacteria, proportional incidence Therefore, can an alternative increase shelf life technological potential