The Facultative Sporulating Bacteria Producing Gas from Lactose

Porter, Roger; McCleskey, C. S.; Levine, Max

doi:10.1128/jb.33.2.163-183.1937

Cited by 18 publications

(2 citation statements)

References 29 publications

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“…All of the isolates were catalase-positive, sporulating, gas-forming, facultative aerobic, gram variable rods of the genus Bacillus with general characteristics which identified them with the B. polymyza -B . maoerans group as described in detail by Porter, McCleskey, and Levine (30) and Smith, Gordon, and Clark (3d). The cultures were particularly characteristic of this group in that they all conformed to the previously described limits of cell and spore morphology and all fermented carbohydrates with the production of acid and gas.…”

Section: °C (1103"f)mentioning

confidence: 99%

“…Differential characteristics which permitted allocation of the bacteria t o the 2 species are shown in Table 1. (30) reported that B. macerans fermented both rhamnose and sorbitol with the production of acid and gas whereas B. polymyza did not attack either substrate. Tilden and Hudson ( 3 4 ) also found that their cultures of B. polymyxa did not ferment rhamnose.…”

Section: °C (1103"f)mentioning

confidence: 99%

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SPOILAGE OF CANNED FOODS CAUSED BY THE BACILLUS MACERANS‐POLYMYXA GROUP OF BACTERIA

Vaughn

Kreulevitch

Mercer

1952

Journal of Food Science

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MemDers of the Bacillus maceram-polymyxa group of bacteria have not been included among the major groups of canned food spoilage organisms even though Cameron, Esty, and Williams ( 7 ) proved a related species, B. betmigrificans: to cause "black beets" and other mesophilic members of the genus are well known for their ability to spoil a variety of such foods. .] Nevertheless, since 1943 several outbreaks of canned food spoilage have been observed in which it was possible to incriminate either B. macerans o r B. polymyxa or a mixture of these 2 species as the cause of the spoilage. Gas formation, principally carbon dioxide but with some hydrogen, was the chief characteristic of all outbreaks. Sometimes tissue disintegration or polysaccharide (gum) formation was associated with the spoilage. Both tin and glass containers were involved in several outbreaks of spoilage observed in commercially canned fruits and vegetables and in home-canned fruits.The first commercial outbreak called to the attention of the authors from which the facultative aerobic, gas-forming bacilli were isolated occurred in ppasd packed in glass with a vacuum closure. Cooling water, heavily contaminated with the spores of the B. macerans-polymyxa group of bacteria, was "breathed" into the jars through a defective sealing surface (finish) which finally was closed b y the rubber gasket before cooling was completed. I n the second commercial outbreak of spoilage the same types of bacteria were recovered from fruits (cling peaches and a diced fruit mixture of cling peaches and pears) packed in tin cans. The exact cause of this second outbreak was not determined. The suspected bacteria were found in large numbers in the plant water supply and in the syrups used for packing the fruits as well as in the cooling water. Furthermore, the p H values of some of the cut-out syrups from sound cans were as high as 4.4, indicating excessive neutralization of the fruit which had been iye peeled. Consequently, opinion was divided .as to whether cooling water contamination resulting from "breathing " or borderline processing was "Present address : Curtis and Tompkins, Ltd., San Francisco, California. 'This species is considered t o be synonymous with Bacillus macerans by Smith, Gordon, and Clark (3'2).dThe peas represented an out-of-state outbreak of spoilage not observed at first hand. W. E. Parks graciously supplied samples of spoiled peas as well as cultures which had been isolated at the source.

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Section: °C (1103"f)mentioning

confidence: 99%

Section: °C (1103"f)mentioning

confidence: 99%

SPOILAGE OF CANNED FOODS CAUSED BY THE BACILLUS MACERANS‐POLYMYXA GROUP OF BACTERIA

Vaughn

Kreulevitch

Mercer

1952

Journal of Food Science

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Isolation of an Aérobic Sporulating Lactose‐Fermenting Organism From Philadelphia Drinking Water

Eisenberg¹

1942

Journal AWWA

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Recent developments in the microbiology of retting. Part I.—the microbial flora in different systems of retting

Allen¹

1946

J. Chem. Technol. Biotechnol.

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Tho gencrnl Gactcriril fforn sins foirnd to Lo sirrrilnr in tlio difcrunt liroceucs of ilns-wtting invcstigutcd. Colifunn bncterin, strcptomcci, trntl sporo-forming nnnorobcs coneiatently uppnr~d in hrgo nuinborn. Continuous norution of tlio rotting liquor with dilfuwd air during tliu COUIW of n rot encournycd tliu growth of aombia nntl fnoultntivo bncterin, but did not g'cntly n t h t thu number of nnserobes. Continuoils cirriilntion of rotting liquor thmugh n Iwrcohitirig filter 'cniovcd u h q o pmprtiqn of bnutorin froin tho liquor, but laft lsrgolp undinturkd thow growing m or new thc Her strnw.

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The Facultative Sporulating Bacteria Producing Gas from Lactose

Cited by 18 publications

References 29 publications

SPOILAGE OF CANNED FOODS CAUSED BY THE BACILLUS MACERANS‐POLYMYXA GROUP OF BACTERIA

SPOILAGE OF CANNED FOODS CAUSED BY THE BACILLUS MACERANS‐POLYMYXA GROUP OF BACTERIA

Isolation of an Aérobic Sporulating Lactose‐Fermenting Organism From Philadelphia Drinking Water

Recent developments in the microbiology of retting. Part I.—the microbial flora in different systems of retting

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