Abstract
Bacillus sporothermoduras spores are known to be very resistant to ultra heat treatment. It is able to germinate and growth in the final product causing the non-sterility of UHT milk. Indeed, the currently used methods for the preservation of dairy products are often not sufficient for the destruction of all the spores potentially present. Faced with the constraint of altering the organoleptic and nutritional quality of milk by increasing the temperature and/or the duration of the treatment, in order to inactivate the highly heat-resistant spores, it has therefore become essential to develop other processes more effective in completely inactivating these spores without modifying the organoleptic characteristics of the product. The use of non-thermal methods offers an interesting alternative to conventional thermal treatments. They inactivate microorganisms, in particular bacterial spores, while preserving the organoleptic and nutritional qualities of the treated product. As a result, they have received special attention in recent years. Consequently, this review aimed to summarize the related investigation on the inactivation of heat-resistant spores of Bacillus sporothermodurans by non-thermal methods.