Distribution of Thermophilic Aerobic Sporeforming Bacteria in Food Ingredients1 | Zendy

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Distribution of Thermophilic Aerobic Sporeforming Bacteria in Food Ingredients1

Author(s) -

B. Richmond,

M. L. Fields

Publication year - 1966

Publication title -

applied microbiology

Language(s) - English

Resource type - Journals

ISSN - 0003-6919

DOI - 10.1128/aem.14.4.623-626.1966

Subject(s) - thermophile , biology , distribution (mathematics) , bacteria , food science , mathematics , genetics , mathematical analysis

Samples of sugar, starch, spices, and miscellaneous products were tested for thermophilic sporeformers of Bacillus to determine the dominant species present. Surface colonies selected at random were identified. Six species of Bacillus were isolated: B. stearothermophilus, B. coagulans, B. licheniformis, B. subtilis, B. circulans, and B. pumilus. Samples of starch and pepper were tested for thermophilic sporeformers of Bacillus to determine the distribution of rough and smooth variants. Colonies were classified as rough or smooth variants by colonial characteristics. The distribution of variant forms in these two products was significantly different. Starch samples showed predominantly rough variants; pepper samples showed predominantly smooth variants.

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