Diversity of spore-forming bacteria and identification of Bacillus amyloliquefaciens as a species frequently associated with the ropy spoilage of bread

This study examines the diversity of spore-forming bacteria isolated from raw materials/bread using molecular methods along with a rapid and innovative technology, the FT-NIR spectroscopy. Microbiological analysis showed that 23% of semolina and 42% of other raw materials (including grain, brewer ye...

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Veröffentlicht in:	International journal of food microbiology 2012-06, Vol.156 (3), p.278-285
Hauptverfasser:	Valerio, F., De Bellis, P., Di Biase, M., Lonigro, S.L., Giussani, B., Visconti, A., Lavermicocca, P., Sisto, A.
Format:	Artikel
Sprache:	eng
Schlagworte:	Bacillus Bacillus - classification Bacillus - genetics Bacillus - isolation & purification Bacillus amyloliquefaciens Bacillus cereus Bacillus megaterium Bacillus pumilus Bacillus subtilis Bacillus subtilis - isolation & purification Bread Bread - microbiology breads brewers yeast DNA topoisomerase Edible Grain - microbiology FT-NIR genes Grain grains gyrA and gyrB genes microbiological quality nucleotide sequences Paenibacillus rapid methods raw materials ribosomal RNA RNA, Ribosomal, 16S - analysis rRNA 16S screening Semolina Spectroscopy Spectroscopy, Fourier Transform Infrared Spoilage Spore-forming bacteria spores Spores, Bacterial - classification Spores, Bacterial - isolation & purification Sym'Previus Triticum - microbiology
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