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The control ofBacillus vulgatus (Flügge) Migula in bread

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Summary

The object of the investigations was to obtain an impression of the effect of several preservatives on the development ofBacillus vulgatus, which causes “rope” in bread. Special attention was paid to the value of acid calcium phosphate, which is considered in current literature as an outstanding rope-preservative. This opinion was not confirmed by experimental investigation. On the contrary, it had to be stated that an addition, which caused the pH of the bread-crumb to decrease to the amount of 5.1, gave no definite protection against rope. Even if the opinion, that in this way the bread could be protected sufficiently for practical purposes, would hold, the drawbacks of a somewhat sour taste, a small volume of the bread and a rather expensive product remain to be considered.

It can be clearly seen from the results of the investigation, that acetic acid and calcium acetate check the development ofB. vulgatus completely. Both products have moreover the practical advantage of being cheap.

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Authors
  1. S. Broekhuizen
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Broekhuizen, S. The control ofBacillus vulgatus (Flügge) Migula in bread. Antonie van Leeuwenhoek 12, 257–266 (1947). https://doi.org/10.1007/BF02272672

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  • DOI: https://doi.org/10.1007/BF02272672

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