Author: Kotzekidou P.
Publisher: Academic Press
ISSN: 0740-0020
Source: Food Microbiology, Vol.13, Iss.1, 1996-01, pp. : 35-40
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Abstract
Bacillus species are often responsible for spoilage of canned foods because of their heat-resistant spores. A simplified identification scheme of Bacillus spp. using five morphological characteristics and 27 physiological and biochemical properties was elaborated. The incorporation of the tests into the wells of a microtitre tray facilitates the application in the canning industry. Using the simplified identification scheme, 115 strains of bacilli isolated from spoiled canned foods as well as seven reference strains could be identified. There was good correlation between the standard procedure and the microtitre tray method for all strains tested. Most of the isolated strains belonged to the species Bacillus subtilis, Bacillus megaterium and Bacillus brevis.
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