The presence of thermophilic spore-forming bacteria is challenging in industrial food processing. The presented genome sequences of Aeribacillus pallidus, isolated from raw milk and cocoa powder, provide insights into how to prevent damage to minimally processed foods and products with extended shelf life, such as milk products.
Keywords: Aeribacillus pallidus; dairy sector; draft genome sequence; heat-resistant spores; product spoilage; spore-forming bacteria; thermophilic lifestyle of bacteria.