Premium
Bacilli Spoilage in Part‐baked and Rebaked Brown Soda Bread
Author(s) -
LEUSCHNER R.G.K.,
O'CALLAGHAN M.J.A.,
ARENDT E.K.
Publication year - 1998
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.1365-2621.1998.tb17926.x
Subject(s) - food science , food spoilage , spore , bacillus pumilus , chemistry , sodium bicarbonate , bacillus licheniformis , bacillus subtilis , germination , bacilli , microbiology and biotechnology , botany , biology , bacteria , genetics
ABSTRACT Brown soda bread had a pH of 7‐9 depending on the sodium bicarbonate concentration. Part‐baked bread developed ropiness after two days at room temperature. Bacillus subtilis, B. pumilus and B. licheniformis were isolated and their spores displayed D‐values in bread dough of 14, 10 and 56 min at 100°C. Germination and growth was examined in broth at pH 6‐10 and at 4°, 20°, 30° and 37°C. No growth was observed at 4°C and at pH 10. Rebaking of the part‐baked bread heat activated particularly B. licheniformis spores.