Observations on Bacillus coagulans

Abstract

Bacillus coagulans was described at the Iowa Agricultural Experiment Station (Hammer (1915)) as the cause of an outbreak of coagulation in evaporated milk packed by an Iowa condensery. Cordes (1928) found B. coagulans responsible for an outbreak of "flat-sours" in evaporated milk. The cans from which the organism was secured had been subjected to 114.40C. (238°F.) for twenty minutes in a batch sterilizer. However, milk cultures of the organism were killed when exposed in an autoclave to a temperature of 111.70 to 112.80C. (2330 to 2350F.) for fifteen minutes, the milk itself reaching 112.20C. (234°F.), being between 1000 and 112.20C. (2120 and 234°F.) for six minutes, and between 107.2°and 112.20C. (2250 and 2340F.) for four minutes. B. coagulans was recently found to be the cause of an outbreak of coagulation in evaporated milk packed by a condensery in a neighboring state. A number of the cultures isolated were studied in order to (1) check and enlarge the description of the organism, and (2) secure additional information on the changes it produces in evaporated milk. GENERAL CHARACTERS OF OUTBREAKS OF COAGULATION IN EVAPORATED MILK DUE TO B. COAGULANS In 1915 an outbreak of coagulation in evaporated milk occurred in an Iowa condensery and extended over a period of several months, with the May and June milk showing the highest percentage of spoilage. B. coagulans was isolated from the spoiled milk. At the time coagulation was first encountered the heat Journal Paper Number B1 of the Iowa Agricultural Experiment Station.

Application of Bacillus coagulans in Animal Husbandry and Its Underlying Mechanisms

“…The discovery of B. coagulans dates back to 1915, when it was first found in curdled canned evaporated milk. It was described by the Iowa Agricultural Experiment Station [26], and isolated for the first time in 1932 [27]. At the beginning of the discovery, B. coagulans was known as Lactobacillus sporogenes and considered as a promising probiotic candidate, possessing the common characteristics of both Bacillaceae and Lactobacillaceae [28].…”

Enriching novel dark chocolate withBacillus coagulansas a way to provide beneficial nutrients

“…B. coagulans GBI-30, 6086 is a bacterial strain producing lactic acid in the form of the +L isomer, with the GRAS (Generally Recognized As Safe) status; it exhibits resistance to unfavorable conditions of the gastrointestinal tract (high and low pH) as well as to harsh production conditions (high temperature and elevated pressure). 8,9 The capacity of the genus Bacillus to form endospores determines its ability to resist stress conditions. This is a highly significant trait, which is atypical of the majority of microorganisms with probiotic potential.…”

The Physiological Characters of Bacillus Coagulans (Bacillus Thermoacidurans)

“…7050 came from A.T.C.C. Formic acid 4.9 10.8 17.4 24.6 33.0 42.1 52.5 64.6 79.7 100 the same as those obtained by Sarles and Hammer (1932) and Anderson and Werkman (1946), with strains of Bacilus coagulans and Bacilus dextrolacticus.…”

“…Since there is usually very little, if any, oxygen in a can of juice, carbon dioxide is not produced in sufficient quantities to cause a swelled can. Sarles and Hammer (1932) also reported carbon dioxide production under aerobic conditions with the closely related Bacillus coagulans.…”

“…Sarles and Hammer (1932) noted some spore production for Bacillus coagulans in coagulated milk and on beef infusion agar slants. Stern, Hegarty, and Williams (1942) used an acidified protein peptone agar that proved more favorable for spore production than nutrient agar.…”