What does ropy bread mean? or rope spoilage or rope producing bacteria?

Question

Any relevent information is highly appreciated.

Answer 1

Rope spores are from the bacteria Bacillus subtilis and Bacillus mesentericus (also known as Bacillus pumilus). The organisms infect bread products and bread ingredients. Contamination breaks down the components of the bread and leaves behind a sticky, pasty, stringy mass. The ropey-ness is referred to when the bread is pressed together and then pulled apart. If it is ropey then it will stretch into long, sticky, web-like strands. The bread product will also have a strong odor similar to an overripe cantaloupe.

Sources of Rope Spore organisms in bread products are mostly present in the ingredients, especially flour and yeast. Unlike molds that are killed when exposed to baking temperatures, Rope Spore organisms are able to form spores and survive the baking process, germinate, and continue to grow.

If bakery products are contaminated with Rope Spore organisms, then it may be necessary to treat the bakery with special chemicals and a thorough steam cleaning to rid the bakery of the organisms.

Bacillus subtilis are Gram positive, rod shaped bacteria. Bacillus mesntericus are Gram positive, rod shaped bacteria. Baciillus mesentericus grows best between 10° and 40°C.

Answer 2

Spoilage Bacteria Definition