De Sena, Maria (2024) The Role of Spore-Forming Bacteria in the Food Industry: Probiotic Development and Spoilage Control Techniques. [Tesi di dottorato]

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Abstract

The thesis focuses entirely on the dual nature of spore-forming bacteria, exploring their impact on the production of Grottone cheese and, at the same time, their probiotic potential in novel food development. Effective methods for limiting the growth of Clostridium spp. in Grottone cheese have been studied. From raw milk, spores are transferred to the cheese and may find the ideal conditions for germination and proliferation during the ripening process. The subsequent gas development due to the butyric acid fermentation is the cause of a cheese defect known as late-blowing, a defect which continues to be the primary source of financial losses for the long-ripened cheese sector. Simultaneously, the potential of spore-forming Bacillus strains as probiotics has been studied, paving the way for the development of various cutting-edge probiotic products. By utilizing multiple food matrices and manufacturing protocols, the potential effects of different heat 2 treatments on the spore germination dynamics were elucidated. Furthermore, the fate of the spores along the gastrointestinal tract was assessed for all the developed probiotic products. Specifically, conditions that could help or inhibit the spores’ survival and germination in the intestine were established.

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