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Contamination profiles and characterisation of Bacillus species in wheat bread and raw materials for bread production.

Abstract：

:The Bacillus counts in white and wholemeal wheat loaves produced without preservatives or sour dough were consistently 10(6) cfu/g after two days of storage at ambient summer temperatures (25-30 degree C). Identified species were B. subtilis (70%), B. licheniformis (24%), B. pumilus (2%) and B. cereus (2%). The dominance of B. subtilis in bread could be explained by the higher resistance to heat of this species as determined by inoculation studies. Among 14 species isolated from retail bread and wheat grains, B. subtilis was the only species associated with ropiness. Samples of raw materials, particularly bran, seeds and oat products, contained low levels (10(0) - 10(2) cfu/g) of Bacillus spores, surviving a heat treatment (100 degree C, 10 min) corresponding to a baking process. Even low spore levels in raw materials with the frequently isolated species, B. licheniformis (49%) and B. subtilis (10%), resulted in 10(7) Bacillus per g bread crumb in two days as determined by test bakings. The results indicate a need for controlling growth of Bacillus in bread.

journal_name

Int J Food Microbiol

journal_title

International journal of food microbiology

authors

Rosenkvist H,Hansen A

doi

10.1016/0168-1605(94)00147-x

subject

Has Abstract

pub_date

1995-08-01 00:00:00

pages

353-63

issue

3

eissn

0168-1605

issn

1879-3460

pii

016816059400147X

journal_volume

26

pub_type

杂志文章

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