Product Code TM 092

  • Description

    Canned foods are most often prone to flat-sour spoilage due to contamination by either mesophilic or thermophilic aerobic spore-formers. Inadequate heat processing is commonly responsible for flat-sour spoilage since spores of mesophilic bacteria are moderately resistant to moist heat. Also Bacillus stearothermophilus is the typical species responsible for this type of spoilage. Bacillus coagulans (Bacillus thermoacidurans, a soil organism) is frequently isolated from flat-sour spoilage of canned tomato and dairy products. In flat-sour spoilage, carbohydrates are fermented with the production of lower fatty acids, which sour the product. The small amount of gas produced does not affect the flat appearance of the ends of container.

  • Principle

    for detection and enumeration of mesophilic and thermophilic aerobic organisms in foods

  • Microorganism

    • Bacillus brevis
    • Bacillus coagulans
    • Bacillus stearothermophilus
  • Industry

    • Food & Beverages
  • Pack Size

    • 500 gm
  • Downloads

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