The Examination of Spoiled Canned Foods: 2. Classification of Flat Sour, Spoilage Organisms from Nonacid Foods

The microbiological quality of commercial herb and spice preparations used in the formulation of a chicken supreme ready meal and microbial survival following a simulated industrial heating process

“…Additionally Bacillus lentus was isolated from parsley suspended in chicken supreme only. Interestingly, B. subtilis and B. licheniformis were isolated from plates incubated at both 30 C and 55 C. Thus, our findings suggest that some of the spore-forming bacteria present in the spices could be classified not as obligate mesophiles or thermophiles but rather as 'facultative thermophiles' a group of sporeforming bacteria capable of growth at both temperatures (Cameron & Esty, 1926;McClure, 2006).…”

Acido-thermophilic Bacteria from Thermal Waters

“…Since the new thermophiles are capables of growth at 55°C but not at 37°C, they drop in the category of "obligate thermophiles" according to the classification proposed by Cameron and Esty,13) As regards the physiological properties of three strains, some dissimilarities were found in capability of acetylmethylcarbinol forma tion and in utilization of citrate as carbon source for growth: that is, T-4 and T-17 pro duced acetylmethylcarbinol, the productivity of which appeared as one of the characteris tics of B. coagulans; T-4 and T-7 were able to use citrate as their sole source of carbon. It was suggested that organic nitrogens such as peptones were preferable to inorganic salts as nitrogen source in T-l7.…”

Studies on Anaerobic Bacteria

“…These are facultative aerobic bacilli, characterized by the production of acids (lactic, Bigelow and Cameron, 1932;and formic and acetic, Williams, 1934) but not of gas from carbohydrates. Obligate and facultative thermophilic sub-groups were found by Cameron and Esty (1926), who studied the cultural characteristics of 214 strains of this group. The type species is B. stearothermophilus of Donk (1920).…”