关键词: 灭菌乳；枯草芽孢杆菌；耐热酶；生物膜；耐热孢子；控制措施

Abstract: Pasteurization and ultra-high temperature treatment can kill most microorganisms in milk. However, since some bacteria such as Bacillus subtilis can resist pasteurization and ultra-high temperature treatments, even the most stringent heat treatments used to eliminate pathogenic microorganisms in the dairy industry cannot completely inactivate all microorganisms. In addition, highly heat-resistant spores can survive ultra-high temperature processing, so sterilized milk may be contaminated, causing bacterial spoilage in milk and dairy products during storage. In this review, the harms of Bacillus subtilis and its spores, spoilage-causing enzymes and biofilm to sterilized milk and the control measures for them are summarized so as to provide strategies for the prevention and control of Bacillus subtilis in sterilized milk and the quality assurance of milk and dairy products.

Key words: sterilized milk; Bacillus subtilis; heat-resistant enzymes; biofilm; heat-resistant spores; control measures