Diversity of spore-forming bacteria and identification of Bacillus amyloliquefaciens as a species frequently associated with the ropy spoilage of bread.

No abstract is available for this paper.

• Publication year

  2012

• Venue

  Journal of food microbiology

• Publication date

  2012-06-01

• Fields of study

  Agricultural and Food Sciences, Medicine, Biology, Environmental Science

• Identifiers
  DOI 10.1016/j.ijfoodmicro.2012.04.005PMID 22551674
• External record

  Open on Semantic Scholar

• Source metadata

  Semantic Scholar, PubMed

• No claims are published for this paper.

• No concepts are published for this paper.

• Inhibition of spoilage and toxigenic Bacillus species in dough from wheat flour by the cyclic peptide enterocin AS-48

  2011cited by this paper
• Ability of Bacillus cereus Group Strains To Cause Food Poisoning Varies According to Phylogenetic Affiliation (Groups I to VII) Rather than Species Affiliation

  2010influential reference
• Toxinogenic and spoilage potential of aerobic spore-formers isolated from raw milk.

  2010cited by this paper
• Antifungal activity of strains of lactic acid bacteria isolated from a semolina ecosystem against Penicillium roqueforti, Aspergillus niger and Endomyces fibuliger contaminating bakery products.

  2009cited by this paper
• Review of the most common pre-processing techniques for near-infrared spectra

  2009cited by this paper
• Taxonomic and Strain-Specific Identification of the Probiotic Strain Lactobacillus rhamnosus 35 within the Lactobacillus casei Group

  2008cited by this paper
• Detection and identification of bacteria in an isolated system with near-infrared spectroscopy and multivariate analysis.

  2008cited by this paper
• Applied Chemometrics for Scientists

  2007cited by this paper
• The characterisation of Bacillus spores occurring in the manufacturing of (low acid) canned products.

  2007cited by this paper
• Bacillus safensis sp. nov., isolated from spacecraft and assembly-facility surfaces.

  2006cited by this paper
• Random Amplified Polymorphic DNA (RAPD)

  2005cited by this paper
• The "Sym'Previus" software, a tool to support decisions to the foodstuff safety.

  2005cited by this paper
• Detection and identification of bacteria in a juice matrix with Fourier transform-near infrared spectroscopy and multivariiate analysis.

  2004cited by this paper
• Genetic diversity and involvement in bread spoilage of Bacillus strains isolated from flour and ropy bread

  2003cited by this paper
• Rope-Producing Strains of Bacillus spp. from Wheat Bread and Strategy for Their Control by Lactic Acid Bacteria

  2003influential reference
• Extracellular phytase activity of Bacillus amyloliquefaciens FZB45 contributes to its plant-growth-promoting effect.

  2002cited by this paper
• Rapid detection and identification of bacterial strains by Fourier transform near-infrared spectroscopy.

  2001cited by this paper
• Bacillus sonorensis sp. nov., a close relative of Bacillus licheniformis, isolated from soil in the Sonoran Desert, Arizona.

  2001cited by this paper
• Phylogenetic analysis of Bacillus subtilis and related taxa based on partial gyrA gene sequences

  2000cited by this paper
• Characterisation of ropy slime-producing Lactobacillus sakei using repetitive element sequence-based PCR

  1999cited by this paper
• Detection of rope spoilage in bread caused by Bacillus species

  1998cited by this paper
• Biodiversity of a Burkholderia cepacia population isolated from the maize rhizosphere at different plant growth stages

  1997cited by this paper
• Two-Dimensional Correlation of Fourier Transform Near-Infrared and Fourier Transform Raman Spectra I: Mixtures of Sugar and Protein

  1996cited by this paper
• Contamination profiles and characterisation of Bacillus species in wheat bread and raw materials for bread production.

  1995cited by this paper
• Genomic fingerprinting of bacteria using repetitive sequence-based polymerase chain reaction

  1994cited by this paper
• Bacillus spore contamination associated with commercial bread manufacture

  1993cited by this paper
• Spoilage of bread by bacillus

  1993cited by this paper
• Random amplified polymorphic DNA.

  1992cited by this paper
• Characterization of Bacillus isolates from ropey bread, bakery equipment and raw materials

  1991cited by this paper
• Distribution of repetitive DNA sequences in eubacteria and application to fingerprinting of bacterial genomes.

  1991cited by this paper
• Bacillus cereus and other Bacillus species.

  1989cited by this paper
• Laboratory Methods in Food and Dairy Microbiology

  1976cited by this paper
• A mathematical theory of communication

  1948cited by this paper

• Food spoilage and packaging solutions: key Mediterranean case studies.

  2026cites this paper
• Inhibitory effects of nisin and ε-polylysine on the microbial cell structure and physiological function of Bacillus amyloliquefaciens and applications in bread preservation

  2025cites this paper
• Isolation and identification of the mycobiome of spoiled par-baked bread produced in Western Europe

  2025cites this paper
• Genomic Characterization of Underappreciated Bacteria along the Infant Food Chain

  2025cites this paper
• Plasma Deposition of Coatings for Delivery of Bacterial Spores Active Against Fusarium graminearum

  2025cites this paper
• Understanding the effect and mechanism of ε-polylysine on the improvement of tofu storage quality via biofilm inhibition by Bacillus licheniformis and Bacillus amyloliquefaciens

  2025cites this paper
• Spoilage potential of Bacillus isolated from cooked sausage: Bidirectional verification from in vitro to in situ.

  2025cites this paper
• Biocontrol of Seedborne Fungi on Small-Grained Cereals Using Bacillus halotolerans Strain B33

  2025cites this paper
• Overview of endospore-forming bacteria in food: The road towards a harmonised method for the enumeration of their spores.

  2025cites this paper
• Pasteurized milk: A highlight on potential sources of contamination by aerobic spore-forming bacteria

  2025cites this paper
• Microbiological Quality Assessment of Some Commercially Available Breads

  2024cites this paper
• Sucrose laurate and nisin synergistically inhibit Bacillus subtilis by multiple antibacterial targets and play promising application potential in bread preservation.

  2024cites this paper
• Effect of surfactin on microbial content, appearance quality, and starch properties of fresh noodles during storage.

  2024cites this paper
• Bread deterioration and a way to use healthful methods

  2024cites this paper
• Operator-independent assessment of bread spoilage profiles caused by Bacillaceae reveals a high degree of inter- and intraspecies heterogeneity.

  2024cites this paper
• Bacterial Pesticides: Mechanism of Action, Possibility of Food Contamination, and Residue Analysis Using MS

  2024cites this paper
• Aerobic spore-forming bacteria associated with ropy bread: Identification, characterization and spoilage potential assessment.

  2024cites this paper
• Microbial Preservation and Contamination Control in the Baking Industry

  2024cites this paper
• Serratia marcescens Causes the Brown Discoloration of Frozen Steamed Stuffed Buns during Resteaming.

  2024cites this paper
• Occurrence and molecular characterization of Bacillus spp. strains isolated from gnocchi ingredients and ambient gnocchi stored at different temperatures

  2024cites this paper
• Exploring the Inhibitory Activity of Selected Lactic Acid Bacteria against Bread Rope Spoilage Agents

  2023cites this paper
• Bacillomycin D with calcium propionate effectively inhibited microbial growth and reduced deoxynivalenol on maize kernels during storage

  2023cites this paper
• BREAD ROPE SPOILAGE DEVELOPMENT

  2023cites this paper
• Antibiofilm Activity and Mechanism of Linalool against Food Spoilage Bacillus amyloliquefaciens

  2023cites this paper
• Microbial and Qualitative Traits of Quinoa and Amaranth Seeds from Experimental Fields in Southern Italy

  2023cites this paper
• Investigation of Bacteria from Spoiled Bottled Salad Dressing Leading to Gas Explosion.

  2022cites this paper
• A Predictive Growth Model for Pro-technological and Probiotic Lacticaseibacillus paracasei Strains Fermenting White Cabbage

  2022cites this paper
• A new strategy for the shelf life extension of fresh noodles by accurately targeting specific microbial species

  2022cites this paper
• Cereal and Confectionary Packaging: Background, Application and Shelf-Life Extension

  2022cites this paper
• A Comprehensive Review on Bio-Preservation of Bread: An Approach to Adopt Wholesome Strategies

  2022cites this paper
• Gluten-Free Bread and Bakery Products Technology

  2022cites this paper
• Multiple linear regression models to simulate spore yields of Bacillus amyloliquefaciens BS13 through optimization of medium composition

  2022cites this paper
• Effect of Bacteria Content in Wheat Flour on Storage Stability of Fresh Wet Noodles

  2022cites this paper
• Ropiness in Bread—A Re-Emerging Spoilage Phenomenon

  2022cites this paper
• Antibacterial Regularity Mining Beneath the Systematic Activity Database of Lipopeptides Brevilaterins: An Instructive Activity Handbook for Its Food Application

  2022cites this paper
• Characterization and Antimicrobial Properties of Essential Oils from Four Wild Taxa of Lamiaceae Family Growing in Apulia

  2021cites this paper
• Effect of infant meal home preparation temperature on surviving of Bacillus cereus sensu lato: A case of Bechar city, Algeria

  2021cites this paper
• Metagenetic Analysis for Microbial Characterization of Focaccia Doughs Obtained by Using Two Different Starters: Traditional Baker’s Yeast and a Selected Leuconostoc citreum Strain

  2021cites this paper
• Endophytic Bacteria in Banana In Vitro Cultures: Molecular Identification, Antibiotic Susceptibility, and Plant Survival

  2021cites this paper
• Spore Forming Bacteria Responsible for Food Spoilage: A Review 

  2021cites this paper
• Evaluating the thermoresistance of Bacillus cereus strains isolated from wheat flour

  2021cites this paper
• Sustainable chemo-enzymatic preparation of enantiopure (R)-β-hydroxy-1,2,3-triazoles via lactic acid bacteria-mediated bioreduction of aromatic ketones and a heterogeneous “click” cycloaddition reaction in deep eutectic solvents

  2020cites this paper
• Disinfection of granular food products using cold plasma

  2020cites this paper
• Addition of Olive Pomace to Feeding Substrate Affects Growth Performance and Nutritional Value of Mealworm (Tenebrio Molitor L.) Larvae

  2020cites this paper
• Antagonistic activity of olive endophytic bacteria and of Bacillus spp. strains against Xylella fastidiosa.

  2020cites this paper
• Effect of copy number of the spoVA2mob operon, sourdough and reutericyclin on ropy bread spoilage caused by Bacillus spp.

  2020cites this paper
• Waste bread recycling as a baking ingredient by tailored lactic acid fermentation.

  2020cites this paper
• Occurrence and enumeration of rope-producing spore forming bacteria in flour and their spoilage potential in different bread formulations

  2020cites this paper
• Functional Properties and Sustainability Improvement of Sourdough Bread by Lactic Acid Bacteria

  2020cites this paper
• Use of a Selected Leuconostoc Citreum Strain as a Starter for Making a “Yeast-Free” Bread

  2019cites this paper
• Microbiological Issues Associated with Fruits, Vegetables, Nuts, and Grains

  2019cites this paper
• A quantitative microbiological exposure assessment of Bacillus cereus group IV in couscous semolina, Algeria

  2019cites this paper
• Protein fortification with mealworm (Tenebrio molitor L.) powder: Effect on textural, microbiological, nutritional and sensory features of bread

  2019cites this paper
• Distribution of Transferable Antibiotic Resistance Genes in Laboratory-Reared Edible Mealworms (Tenebrio molitor L.)

  2018cites this paper
• The bacterial biota of laboratory-reared edible mealworms (Tenebrio molitor L.): From feed to frass.

  2018cites this paper
• Potential use of electronic noses, electronic tongues and biosensors as multisensor systems for spoilage examination in foods

  2018cites this paper
• Bread enriched with cricket powder (Acheta domesticus): A technological, microbiological and nutritional evaluation

  2018cites this paper
• Strategies to Extend Bread and GF Bread Shelf-Life: From Sourdough to Antimicrobial Active Packaging and Nanotechnology

  2018cites this paper
• Effect of Product Microstructure and Process Parameters on Modified Atmosphere Packaged Bread

  2017cites this paper
• Impact of Mannanase-Producing Bacillus spp. on the Accuracy of the 3M Petrifilm Aerobic Count Method.

  2017cites this paper
• Salad dressing spoilage by Bacillus amyloliquefaciens with gas formation

  2017cites this paper
• Lactic acid bacteria as bio-preservatives in bakery : role of sourdough systems in the quality, safety and shelf life of bread

  2017cites this paper
• Spore-Forming Bacteria

  2017cites this paper
• Spore-forming bacteria responsible for food spoilage.

  2017cites this paper
• From Field to Table: A Review on the Microbiological Quality and Safety of Wheat-Based Products

  2016cites this paper
• Microbial ecology of cereal and cereal‐based foods

  2016cites this paper
• Monitoring of Microbial Contamination in Air Purifier for Preventing Cross-contamination

  2016cites this paper
• Sporeforming bacteria associated with bread production

  2016cites this paper
• Isolation and Characterization of Spore-Forming Bacilli (SFB) from Shepherd's Purse (Capsella bursa-pastoris).

  2016cites this paper
• Non-thermal plasma inactivation of microorganisms on granular food products

  2016cites this paper
• High-Level Heat Resistance of Spores of Bacillus amyloliquefaciens and Bacillus licheniformis Results from the Presence of a spoVA Operon in a Tn1546 Transposon

  2016cites this paper
• CHARACTERISTICS OF DRY NATURALLY FERMENTED KVASS OBTAINED BY SPRAY DRYING

  2016cites this paper
• Characterization of the dominant bacterial communities of traditional fermentation starters for Hong Qu glutinous rice wine by means of MALDI-TOF mass spectrometry fingerprinting, 16S rRNA gene sequencing and species-specific PCRs

  2016cites this paper
• The potential of spectral and hyperspectral-imaging techniques for bacterial detection in food: A case study on lactic acid bacteria.

  2016cites this paper
• Plasma inactivation of bacterial endospores on wheat grains and polymeric model substrates in a dielectric barrier discharge

  2016cites this paper
• Microbial quality of industrial liquid egg white: assumptions on spoiling issues in egg-based chilled desserts.

  2015cites this paper
• Caractérisation et écologie microbienne de lignes de production de conserves

  2015cites this paper
• Inactivation of microorganisms on granular materials: Reduction of Bacillus amyloliquefaciens endospores on wheat grains in a low pressure plasma circulating fluidized bed reactor

  2015cites this paper
• IR and Raman Spectroscopy for Pathogen Detection

  2015cites this paper
• Isolation and Identification of Bacteria from Raw Materials Contaminated by Rope-producing Bacteria

  2015cites this paper
• Lactic Acid Bacteria in Durum Wheat Flour Are Endophytic Components of the Plant during Its Entire Life Cycle

  2015cites this paper
• Comparison of three Bacillus amyloliquefaciens strains growth behaviour and evaluation of the spoilage risk during bread shelf-life.

  2015influential citation
• Toxigenic potential and heat survival of spore-forming bacteria isolated from bread and ingredients.

  2015cites this paper
• Lactobacillus brevis-based bioingredient inhibits Aspergillus niger growth on pan bread

  2014cites this paper
• UNDERSTANDING THE FACTORS AFFECTING MICROBIOLOGICAL QUALITY OF WHEAT MILLED PRODUCTS: FROM WHEAT FIELDS TO MILLING OPERATIONS

  2014cites this paper
• Effect of Lactobacillus brevis-based bioingredient and bran on microbiological, physico-chemical and textural quality of yeast-leavened bread during storage

  2014cites this paper
• Inactivation of Bacillus spores in batch vs continuous heating systems at sterilisation temperatures

  2014cites this paper
• Identification, heat resistance and growth potential of mesophilic spore-forming bacteria isolated from Algerian retail packaged couscous

  2014cites this paper
• Microbiological and fermentative properties of baker's yeast starter used in breadmaking.

  2013cites this paper
• Influence of sourdough use on rope spoilage of wheat bread

  2013influential citation
• 1 – Microbiological spoilage of foods and beverages

  2011cites this paper