Aerobic mesophilic sporeforming bacteria
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Aerobic mesophilic sporeforming bacteria

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Published by U.S. Dept. of Agriculture in Washington, D.C .
Written in English

Subjects:

  • Bacteria, Sporeforming.,
  • Bacteria, Aerobic.,
  • Bacillus (Bacteria)

Book details:

Edition Notes

Statementby Nathan R. Smith, Ruth E. Gordon, and Francis E. Clark.
SeriesMiscellaneous publication / United States Department of Agriculture -- no. 559, Miscellaneous publication (United States. Dept. of Agriculture) -- no. 559.
ContributionsGordon, Ruth E. 1910-, Clark, F. E. 1910-
Classifications
LC ClassificationsQR82.B2 S5, S21.A46 no.539 S5
The Physical Object
Pagination112 p., 1 leaf of plates :
Number of Pages112
ID Numbers
Open LibraryOL22997657M
LC Control Number46000116

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Aerobic Mesophilic Sporeforming R. Smith, Ruth E. Gordon, Francis E. Clark. Walter C. Tobie.   An illustration of an open book. Books. An illustration of two cells of a film strip. Video. An illustration of an audio speaker. Audio. An illustration of a " floppy disk. Software. An illustration of two photographs. Aerobic mesophilic sporeforming bacteria Item Preview remove-circle. Aerobic Mesophilic Sporeforming Bacteria in Indian Environments Summing up, the groups ' subtilis - lieheniformis -pumilus ', ' cereus' ' megaterium ', "firmus - lentus ", ' cireulans" and ' sphtericus" may be re- garded as constituting the species with a relatively high frequency of occur- rence as contaminants in nature. An illustration of an open book. Books. An illustration of two cells of a film strip. Video. An illustration of an audio speaker. Audio. An illustration of a " floppy disk. Full text of "Aerobic sporeforming bacteria / Nathan R. Smith, Ruth E. Gordon, Francis E. Clark".

A total of cultures of aerobic mesophilic sporeforming bacteria were studied and placed in three groups on the basis of morphology and physiology. Of this number, bore specific names; the remaining were either received un-named or were isolated by the authors. Aerobic spore-forming bacteria can be found in a wide range of environmental niches such as food production. These include bacteria belonging to the Bacillus genus and the genera defined over the last two decades, such as Geobacillus, Alicyclobacillus and Paenibacillus (Logan and De Vos, ). This ubiquity, combined with the resistance of their endospores to the physical and chemical treatments .   This review explores the main spore-forming bacteria involved in the spoilage of various processed foods. Bakery products are specifically spoiled by Bacillus species, the dominant one being Bacillus amyloliquefaciens, while different Clostridium species classically contaminate refrigerated vacuum-packed meats. These two genera have also been isolated from milk products, even when . A mesophile is an organism that grows best in moderate temperature, neither too hot nor too cold, with an optimum growth range from 20 to 45 °C (68 to °F). The term is mainly applied to sms that prefer extreme environments are known as iles have diverse classifications, belonging to two domains: Bacteria, Archaea, and to kingdom Fungi of .

Get this from a library! Aerobic sporeforming bacteria. [Nathan R Smith; Ruth E Gordon; F E Clark] -- Pp. 2 -- Need for classification. pp. 3 -- Problems in classifying bacteria. pp. 4 -- Factors affecting production of acetylmethylcarbinol. pp. 8 -- Storage of fat. pp. 15 -- Agglutination responses.   Spore-forming bacteria belong to the same Firmicutes phylum but to different classes. They are psychrotrophic, mesophilic or thermophilic, aerobic or anaerobic, and use minerals or organic molecules for energy formation. As such, they are ubiquitous and contaminate food from soil, raw materials, ingredients, and processing environment. illnesses. The other important group of sporeforming bacteria is the Clostridium species. These are anaerobic bacteria that can grow at temperatures that are both mesophilic and thermophilic, depending on the species involved. They are of interest in foods because they also cause food spoilage and some species cause food-borne disease. The most. Khare, N. P “Identification and study of the sporeforming bacteria obtained from the market milk in Poona and a method of their elimination in ‘separated’, ‘evaporated’ and ‘whole’ milk with a view to preserve it,”ibid.,