Rope Spore Count
Rope spore counting in baker's yeast, grain and cereal products is carried out to determine the bacterial spoilage of bread. Especially in countries with a hot climate, rope sports cause financial losses and it is important for the bakery industry to understand this situation more. Recently, rope sport has been seen in European countries. This is because some ovens are switching to vinegar instead of calciumpropionate as a preservative. Consumers' demands for foods containing only natural ingredients are increasing. Food poisoning cases including nausea, vomiting, diarrhea, headache and chills are seen due to bread consumption.Rope spore is mainly caused by bacillus subtilis bacteria, as well as bacilus licheniformis, bacilus megaterium and bacilus cereus bacteria species also cause rope spore formation. The deterioration is initially manifested by a sweet fruity odor resembling overripe melons. Over time, the crumb discolors and becomes soft and sticky to the touch. In the advanced stages, liquefaction begins and web-like threads are formed.
An important source of Bacillus contamination is raw materials such as baker's yeast, cereals and cereal products. For this reason, ovens should only use materials with a low level of contamination. Although different test methods are used in this regard, organoleptic evaluation is accepted as the most reliable test method.
