THERMOACIDURANS AGAR

Bacillus coagulans is commonly found in soil and has been isolated from canned tomato products and dairy products. This organism is responsible for flat-sour spoilage of canned foods. B. coagulans is also referred to as B. thermoacidurans. They are of primary importance in spoilage of low-acid foods packed in hermetically sealed containers. Spoilage due to bacterial growth is accompanied by a reduction in pH from 0.3 to 0.5 and also the ends of the can remain flat. Thermoacidurans Agar, described by Stern et al is recommended by APHA for cultivation and isolation of B. coagulans from canned foods. B. coagulans is described as a facultative thermophile, that can grow at 20 to 55?C, and can also grow at pH levels between 5.0 to 7.0. B. stereothermophilus can also grow at 55?C but it cannot tolerate a pH value of 5.0 and therefore will now grow on Thermoacidurans Agar.

for isolation of Bacillus thermoacidurans from foods