Bacillus species in food

ianj ianj at
Sat Jan 8 22:13:03 EST 2000

spotsnall wrote in message <855120$cu5$1 at>...
>In article <853td3$5he$1 at>, ianj at says...
>Sounds like a homework assignment- please do your own homework.
>You'll be better off for it.
>To help you get started here are some ideas-
>Take a trip to your library and check out
>1) a good general microbiology text
>2) a food microbiology text
>3) a medical microbiology text
>Your library should have Bergey's manual which will help you with the
>taxonomy and nomenclature of this group of beasties.
>>If your situation is neither of the above, please tell us why you need the
>requested info.  Then, perhaps someone will gladly be able to help you.

I consulted all of these resources before making this post. I also searched
databases such as PubMed. Obtaining information on food spoilage organisms
is not simple. I am familiar, for instances with the changes in the taxonomy
of the genus Bacillus- the creation of genera such as Alicylcobacillus,
Aneurinibacillus, Paenibacillus. I also know that no food microbiology
textbook I have read explains the role of proteases, lipases or amylases in
the spoilage caused by Bacillus species. I have worked with rope formation
caused by Bacillus subtilis and know the pitfalls of the rope spore test and
the lack of predictive ability. I have publications on bakers yeast, food
poisoning due to B. cereus and the detection of bacillus sp. in foods. I
think, therefore, I have done my homework.

I was hoping that someone in this newsgroup might have some specialist
knowledge, opinions or could give some leads to investigatebthese areas

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