Simplified identification of aerobic spore-formers in the investigation of foods

T. Deák, Éva Timár

Research output: Contribution to journalArticle

18 Citations (Scopus)

Abstract

Bacillus spp. are among the main spoilage organisms in food due to their versatile metabolism and heat-resistant spores. Except for B. cereus, no specific identification method is available, although information about Bacillus spp. would be useful in monitoring good manufacturing practice. A simplified identification scheme for aerobic spore-formers for routine laboratory use was elaborated by reducing the number of tests to be performed; 20 Bacillus spp. common in foods were considered. Besides cell morphology six biochemical characters were selected that proved most efficient in identification. In addition, methods were developed and modified to determine these characters by only 3 tests. By applying the simplified identification scheme, 766 strains of bacilli isolated from various foods were tested and species identity of 714 strains (93%) could be determined. Most aerobic spore-formers from foods were B. subtilis, B. pumilus and B. licheniformis. The spectrum of mesophilic bacilli isolated from natural sources was broad and comprised some 20 different species. Only one-third of the thermophilic isolates proved to be identical with, or similar to, B. stearothermophilus, while the rest were identified as five other species. The simplified method merits main application in ecological studies of foods.

Original languageEnglish
Pages (from-to)115-125
Number of pages11
JournalInternational Journal of Food Microbiology
Volume6
Issue number2
DOIs
Publication statusPublished - 1988

Fingerprint

Bacillus (bacteria)
Spores
Bacillus
spores
Food
good manufacturing practices
Bacillus cereus
spoilage
methodology
testing
heat
metabolism
monitoring
organisms
Hot Temperature
cells
Bacilli

Keywords

  • Bacillus species, identification
  • Food-borne spore-formers

ASJC Scopus subject areas

  • Food Science
  • Microbiology

Cite this

Simplified identification of aerobic spore-formers in the investigation of foods. / Deák, T.; Timár, Éva.

In: International Journal of Food Microbiology, Vol. 6, No. 2, 1988, p. 115-125.

Research output: Contribution to journalArticle

@article{4117ec0fca114ae493697383080dda14,
title = "Simplified identification of aerobic spore-formers in the investigation of foods",
abstract = "Bacillus spp. are among the main spoilage organisms in food due to their versatile metabolism and heat-resistant spores. Except for B. cereus, no specific identification method is available, although information about Bacillus spp. would be useful in monitoring good manufacturing practice. A simplified identification scheme for aerobic spore-formers for routine laboratory use was elaborated by reducing the number of tests to be performed; 20 Bacillus spp. common in foods were considered. Besides cell morphology six biochemical characters were selected that proved most efficient in identification. In addition, methods were developed and modified to determine these characters by only 3 tests. By applying the simplified identification scheme, 766 strains of bacilli isolated from various foods were tested and species identity of 714 strains (93{\%}) could be determined. Most aerobic spore-formers from foods were B. subtilis, B. pumilus and B. licheniformis. The spectrum of mesophilic bacilli isolated from natural sources was broad and comprised some 20 different species. Only one-third of the thermophilic isolates proved to be identical with, or similar to, B. stearothermophilus, while the rest were identified as five other species. The simplified method merits main application in ecological studies of foods.",
keywords = "Bacillus species, identification, Food-borne spore-formers",
author = "T. De{\'a}k and {\'E}va Tim{\'a}r",
year = "1988",
doi = "10.1016/0168-1605(88)90048-7",
language = "English",
volume = "6",
pages = "115--125",
journal = "International Journal of Food Microbiology",
issn = "0168-1605",
publisher = "Elsevier",
number = "2",

}

TY - JOUR

T1 - Simplified identification of aerobic spore-formers in the investigation of foods

AU - Deák, T.

AU - Timár, Éva

PY - 1988

Y1 - 1988

N2 - Bacillus spp. are among the main spoilage organisms in food due to their versatile metabolism and heat-resistant spores. Except for B. cereus, no specific identification method is available, although information about Bacillus spp. would be useful in monitoring good manufacturing practice. A simplified identification scheme for aerobic spore-formers for routine laboratory use was elaborated by reducing the number of tests to be performed; 20 Bacillus spp. common in foods were considered. Besides cell morphology six biochemical characters were selected that proved most efficient in identification. In addition, methods were developed and modified to determine these characters by only 3 tests. By applying the simplified identification scheme, 766 strains of bacilli isolated from various foods were tested and species identity of 714 strains (93%) could be determined. Most aerobic spore-formers from foods were B. subtilis, B. pumilus and B. licheniformis. The spectrum of mesophilic bacilli isolated from natural sources was broad and comprised some 20 different species. Only one-third of the thermophilic isolates proved to be identical with, or similar to, B. stearothermophilus, while the rest were identified as five other species. The simplified method merits main application in ecological studies of foods.

AB - Bacillus spp. are among the main spoilage organisms in food due to their versatile metabolism and heat-resistant spores. Except for B. cereus, no specific identification method is available, although information about Bacillus spp. would be useful in monitoring good manufacturing practice. A simplified identification scheme for aerobic spore-formers for routine laboratory use was elaborated by reducing the number of tests to be performed; 20 Bacillus spp. common in foods were considered. Besides cell morphology six biochemical characters were selected that proved most efficient in identification. In addition, methods were developed and modified to determine these characters by only 3 tests. By applying the simplified identification scheme, 766 strains of bacilli isolated from various foods were tested and species identity of 714 strains (93%) could be determined. Most aerobic spore-formers from foods were B. subtilis, B. pumilus and B. licheniformis. The spectrum of mesophilic bacilli isolated from natural sources was broad and comprised some 20 different species. Only one-third of the thermophilic isolates proved to be identical with, or similar to, B. stearothermophilus, while the rest were identified as five other species. The simplified method merits main application in ecological studies of foods.

KW - Bacillus species, identification

KW - Food-borne spore-formers

UR - http://www.scopus.com/inward/record.url?scp=0023967240&partnerID=8YFLogxK

UR - http://www.scopus.com/inward/citedby.url?scp=0023967240&partnerID=8YFLogxK

U2 - 10.1016/0168-1605(88)90048-7

DO - 10.1016/0168-1605(88)90048-7

M3 - Article

VL - 6

SP - 115

EP - 125

JO - International Journal of Food Microbiology

JF - International Journal of Food Microbiology

SN - 0168-1605

IS - 2

ER -