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Characterization and Distribution of Aerobic, Spore‐Forming Bacteria from Cacao Fermentations in Bahia
Author(s) -
SCHWAN ROSANE FREITAS,
VANETTI MARIA CRISTINA D.,
SILVA DAISON OLZANY,
LOPEZ ALEX,
MORAES CÉLIA A.
Publication year - 1986
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/j.1365-2621.1986.tb13872.x
Subject(s) - cereus , bacillus circulans , bacillus pumilus , bacteria , fermentation , spore , biology , bacillus coagulans , bacillus subtilis , food science , microbiology and biotechnology , bacillus (shape) , botany , bacillus cereus , genetics
Aerobic spore forming bacteria isolated from traditional cacao fermentations in Bahia were identified in the genus Bacillus: B. subtilis, B. licheniformis, B. firmus, B. coagulans, B. pumilus, B. macerans, B. polymyxa, B. laterosporus, B. stearothermophilus, B. circulans, B. pasteurii, B. megaterium, B. brevis, and B. cereus . In the first 8 hr of the fermentations, similar percentages of ten species were found in the distribution. During the fermentation process the amount of spore‐forming bacteria increased and B. subtilis, B. circulans , and B. licheniformis appeared more frequently.