1957
DOI: 10.1111/j.1365-2621.1957.tb17508.x
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Abstract: Bacillus stearothermophilus Donk 1920 (7) is one of the heat-resistant "flat sour)' bacteria whose importance is almost universally recognized by the canning industry. Although confined exclusively to low acid or neutral food products, the seriousness of the spoilage caused by this organism is magnified by its sporadic, sometimes unpredictable occurrence. A further complication results because, although acids are formed, little or no gas is produced to reduce the vacuum or cause distortion of the container. Th… Show more

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Cited by 6 publications
(4 citation statements)
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References 19 publications
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“…The media used and assays of products are described in MATERIALS AND METHODS. (lid) strains of B. stearothermophilus produce significantly more ethanol than the wild-type strain following fermentation of glucose, verifying the trends shown by McKray and Vaughn [2]. Results from fermentations performed on lld15 suggest that the isolation of similar mutants in other organisms of potential use in ethanol fermentations may be a means of increasing ethanol yields.…”
Section: Resultssupporting
confidence: 79%
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“…The media used and assays of products are described in MATERIALS AND METHODS. (lid) strains of B. stearothermophilus produce significantly more ethanol than the wild-type strain following fermentation of glucose, verifying the trends shown by McKray and Vaughn [2]. Results from fermentations performed on lld15 suggest that the isolation of similar mutants in other organisms of potential use in ethanol fermentations may be a means of increasing ethanol yields.…”
Section: Resultssupporting
confidence: 79%
“…stearothermophilus is a facultatively anaerobic thermophilic bacillus capable of growing either oxidatively or fermentatively on glucose [1]. During fermentative growth in rich broth with glucose or sucrose as the major carbon source B. stearothermophilus displays a "mixed-acid" type fermentation with the production of lactic, acetic and formic acids and some ethanol [2].…”
Section: Introductionmentioning
confidence: 99%
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“…Other strains fail to grow anaerobically. Products of anaerobic fermentation are mainly L( + )-Iactic acid plus small amounts of formic and acetic acid and ethanol in the ratio 2:1:1 (reported for 10 strains by McKray and Vaughn (1957)). …”
mentioning
confidence: 99%