Characterization of Bacillus isolates from ropey bread, bakery equipment and raw materials
Two hundred and two Bacillus strains previously isolated from ropey bread, bakery equipment and raw materials were characterized according to colony morphology on reinforced nutrient agar. Fourteen Bacillus reference strains and 102 isolates selected from different morphological groups were characte...
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| Veröffentlicht in: | South African journal of science 1991-01, Vol.87 (1), p.62-66 |
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| Format: | Artikel |
| Sprache: | eng |
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| Online-Zugang: | Volltext |
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| Zusammenfassung: | Two hundred and two Bacillus strains previously isolated from ropey bread, bakery equipment and raw materials were characterized according to colony morphology on reinforced nutrient agar. Fourteen Bacillus reference strains and 102 isolates selected from different morphological groups were characterized and identified using two methods. It was concluded that although B. subtilis was the most frequently isolated species, other species may also be associated with rope spoilage of bread. |
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| ISSN: | 0038-2353 1996-7489 |