IUBio Biosequences .. Software .. Molbio soft .. Network News .. FTP

Bacillus species in food

ianj ianj at zipworld.com.au
Sat Jan 8 22:13:03 EST 2000

spotsnall wrote in message <855120$cu5$1 at news.tamu.edu>...
>In article <853td3$5he$1 at the-fly.zip.com.au>, ianj at zipworld.com.au says...
>Sounds like a homework assignment- please do your own homework.
>You'll be better off for it.
>To help you get started here are some ideas-
>Take a trip to your library and check out
>1) a good general microbiology text
>2) a food microbiology text
>3) a medical microbiology text
>Your library should have Bergey's manual which will help you with the
>taxonomy and nomenclature of this group of beasties.
>>If your situation is neither of the above, please tell us why you need the
>requested info.  Then, perhaps someone will gladly be able to help you.

I consulted all of these resources before making this post. I also searched
databases such as PubMed. Obtaining information on food spoilage organisms
is not simple. I am familiar, for instances with the changes in the taxonomy
of the genus Bacillus- the creation of genera such as Alicylcobacillus,
Aneurinibacillus, Paenibacillus. I also know that no food microbiology
textbook I have read explains the role of proteases, lipases or amylases in
the spoilage caused by Bacillus species. I have worked with rope formation
caused by Bacillus subtilis and know the pitfalls of the rope spore test and
the lack of predictive ability. I have publications on bakers yeast, food
poisoning due to B. cereus and the detection of bacillus sp. in foods. I
think, therefore, I have done my homework.

I was hoping that someone in this newsgroup might have some specialist
knowledge, opinions or could give some leads to investigatebthese areas

More information about the Microbio mailing list

Send comments to us at biosci-help [At] net.bio.net