ArticleFoods (Basel, Switzerland)2026
Dairy Spoilage Bacteria and Their Lipases: Prevalence Patterns and Molecular Traits.
Article in Foods (Basel, Switzerland), 2026. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Not yet cited in PubMed.
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Abstract
Dairy product spoilage is primarily caused by microbial contamination and lipase activity. Systematically assessing contamination risks and elucidating the structural and functional characteristics of key lipases form a crucial foundation for achieving precise prevention and control. This article integrated 79 studies (2003-2025) to preliminarily explore the geographical distribution characteristics of spoilage bacterial contamination. The combined contamination rates were relatively high in South America (89.5%), North America (88.3%) and Asia (87.3%), followed by Europe (86.0%) and Oceania (82.2%), while Africa showed a lower rate (57.6%) based on limited data. Product-level risk differences were also identified. Considering data robustness, in addition to raw milk (92.6%), milk powder also showed a high contamination rate (86.8%). The spoilage bacterial community was highly concentrated, with
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