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

摘要： 巴氏杀菌及超高温处理可以杀死牛乳中的大部分微生物，但由于一些细菌可以抵抗这2?种处理，如枯草芽孢杆菌，因此即使在最严格的热处理中，这种应用于乳制品行业消除病原微生物的工艺也不能完全灭活所有微生物。此外，高度耐热的孢子也可以在超高温处理中存活，这使得灭菌乳也可能受到污染，并导致牛乳和乳制品贮藏过程中的细菌变质。本文综述灭菌乳中枯草芽孢杆菌及其孢子、腐败酶和生物膜对灭菌乳的危害和相应的控制措施，为灭菌乳中枯草芽孢杆菌的防控和乳及乳制品品质保障提供策略。

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