Oxygen Requirements of Bacillus licheniformis and Bacillus subtilis in Tomato Juice; Ability to Grow in Aseptic Packages

Abstract

Tomato juice was inoculated with spores of Bacillus subtilis and Bucillus lichenifonnis, placed in jars sealed with four polymers: oriented polypropylene (OPP), low density polypropylene with 4.5% ethyl vinyl acetate (LDPE + EVA), polyvinylidene chloride (PVDC), and polyethylene teraphthalate (PET); used in aseptic packages, serving as lids, heated in a boiling water bath for 10 min, and incubated at 35°C for up to 100 days. B. subtilis and-B. licheniformis grew at the surface of the food when OPP and LDPE + EVA were used, which caused the pH to rise above 4.6 in 60 days and above 5.0 within 100 days. The oxygen partial pressures were 0.20 and 0.18 atm per day, and the oxygen permeation ratios were 5.64 and 0.76 cc/day for LDPE + EVA and OPP, respectively.

Effect of temperature and soluble solid onBacillus subtilisandBacillus licheniformisspore inactivation and quality degradation of pineapple juice

“…There were no attempts were carried out to estimate other microbial counts such as total aerobic mesophilic and yeast or mold counts since the spore-former B. subtilis was more of a concern. Rodriguez et al, 1993a), was not shown in this study.…”

“…However, certain heat resistant spores such as Alicyclobacillus acidoterrestris bacteria and Byssochlamys nivea and Neosartorya fischeri molds have often been implicated in the spoilage of highacid and acidified foods (Silva and Evelyn, 2018). Although less common, endospore-forming Bacillus and Clostridium have also been indicated in tomato juice or puree, mango pulp or nectar, peach, pear, mandarin and orange fruit pulps, as well as drinks, with pH ranging from 3.7 to 4.5 (Azizi and Ranganna, 1993;De-Jong, 1989;Evelyn and Silva, 2019;Everis and Betts, 2001;Fields et al, 1977;Gibriel and Abd-El, 1973;Ikeyami et al, 1970;Jacobsen and Jensen, 1975;Montville and Sapers, 1981;Mundt et al, 1978;Nakajyo and Ishizu, 1985;Oladipo et al, 2010;Rodriguez et al, 1993a and1993b;Sandoval et al, 1992;Shridhar and Shankhapal, 1986;Vaughn et al, 1952). Bacillus coagulans, Bacillus licheniformis, Bacillus megaterium, Bacillus subtilis, Bacillus macerans, B. megaterium, Bacillus polymyxa, C. butyricum, C. tyrobutyricum, and Clostridium pasteurianum are among the reported Bacillus and Clostridium species.…”

“…Azizi and Ranganna (1993) reported swelling type of spoilage due to gas formation caused by B. licheniformis spores in commercial processed mango pulp. Furthermore, B. licheniformis and B. subtilis have the potential to elevate the pH of acid foods above 4.6, allowing the growth of Clostridium botulinum and risk (Mallidis et al, 1993;Montville and Sapers, 1981;Olivier and Chapman, 2004;Rodriguez et al, 1993a;Yang et al, 2015). Meanwhile, the possibility for the growth of (anaerobic) C. botulinum was explained by the removal of residual oxygen and lower redox potential due to the growth of these Bacillus even at pH much less than 4 (Hoffman, 1986;Raatjes and Smelt, 1979).…”

Bacilli Spoilage in Part‐baked and Rebaked Brown Soda Bread

“…Their growth can cause undesirable texture or flavor changes and spoil the product. Germination and growth of Bacillus strains can be inhibited by pH<5 and retarded by avoiding their optimal growth temperature of 37°C (Röcken and Voysey, 1993;Rodriguez et al, 1992a). The heat resistance of Bacillus subtilis was further found to be dependent on environmental pH (Sala et al, 1995).…”

Spore-forming bacteria

“…Some strains of more aerobic members of the genus Bacillus such as B. subtilis and B. licheniformis may survive processes used for acid and acidified products but growth of these organisms is dependent on the availability of oxygen (Rodriguez et al, 1992(Rodriguez et al, , 1993. Some strains of more aerobic members of the genus Bacillus such as B. subtilis and B. licheniformis may survive processes used for acid and acidified products but growth of these organisms is dependent on the availability of oxygen (Rodriguez et al, 1992(Rodriguez et al, , 1993.…”