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Souring of South African tomato juice by Bacillus coagulans
Author(s) -
Knock G. G.,
Lambrechts M. S. J.,
Hunter R. C.,
Riley F. R.
Publication year - 1959
Publication title -
journal of the science of food and agriculture
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.782
H-Index - 142
eISSN - 1097-0010
pISSN - 0022-5142
DOI - 10.1002/jsfa.2740100606
Subject(s) - bacillus coagulans , food spoilage , food science , carbon dioxide , germination , biology , chemistry , botany , bacteria , ecology , fermentation , genetics
The occurrence of flat‐sour spoilage in South African tomato juice is reported and the biochemical characteristics, D and z values, of the causative organism are described. pH adjustment to prevent spore germination, as originally proposed by Pederson & Becker, is suggested as the simplest control measure. The inhibition of B. coagulans by tomato juice when added to culture media is apparently a pH effect. The failure of B. coagulans to produce gas in canned tomato juice is due to a restricted oxygen supply, and probably to the inhibition of gas production by carbon dioxide.