THE PHYSIOLOGICAL CHARACTERS OF BACILLUS COAGULANS (BACILLUS THERMOACIDURANS)
- 1 June 1950
- journal article
- research article
- Published by American Society for Microbiology in Journal of Bacteriology
- Vol. 59 (6) , 717-725
- https://doi.org/10.1128/jb.59.6.717-725.1950
Abstract
The "flat sour" organism B. thermoacidurans is important to the canning industry because it is one of the few sporeforming organisms capable of growing in an acid food product. Strains of B. coagulans and B. thermoacidurans were compared morphologically, physiologically and biochemically and found to be essentially alike. The limiting factors for growth of the organism offer an explanation for the sporadic nature of the spoilage of tomato juice.Keywords
This publication has 5 references indexed in Scilit:
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- DETECTION OF BACILLUS THERMOACIDURANS (BERRY) IN TOMATO JUICE, AND SUCCESSFUL CULTIVATION OF THE ORGANISM IN THE LABORATORYJournal of Food Science, 1942
- Observations on Bacillus coagulansJournal of Bacteriology, 1932
- THE FERMENTATION OF GLUCOSE BY ORGANISMS OF THE GENUS SERRATIAJournal of Bacteriology, 1928