Souring of South African tomato juice by Bacillus coagulans

✍ Scribed by G. G. Knock; M. S. J. Lambrechts; R. C. Hunter; F. R. Riley

• Book ID: 102427762
• Publisher: John Wiley and Sons
• Year: 1959
• Tongue: English
• Weight: 437 KB
• Volume: 10
• Category: Article
• ISSN: 0022-5142
• DOI: 10.1002/jsfa.2740100606

✦ Synopsis

Abstract

The occurrence of flat‐sour spoilage in South African tomato juice is reported and the biochemical characteristics, D and z values, of the causative organism are described. pH adjustment to prevent spore germination, as originally proposed by Pederson & Becker, is suggested as the simplest control measure. The inhibition of B. coagulans by tomato juice when added to culture media is apparently a pH effect.

The failure of B. coagulans to produce gas in canned tomato juice is due to a restricted oxygen supply, and probably to the inhibition of gas production by carbon dioxide.