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Predictive microbiology and transcriptomic analysis of heat-resistant and spoilage-associated traits in Microbacterium species isolated from dairy products
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DOI：10.1016/j.ijfoodmicro.2026.111906.png)
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Abstract
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• Microbacterium grew at 4–28 °C, confirming growth potential under refrigeration. • Both strains formed biofilm and produced protease at 28 °C, supporting their spoilage potential. • At 63 °C, both strains survived pasteurization-mimicking conditions. • Heat shock genes (clpX, groEL, groES) and response regulators were upregulated.
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