• Korean Journal of Food Science and Technology
• /
• v.31 no.3
• /
• pp.734-738
• /
• 1999

Bacterial strain showing the ropy characteristics was isolated from Korean wheat bread. Morphology of the isolate was rod and biochemical test revealed that the isolate was Bacillus subtilis. Growth of rope bacteria was about the same as other Bacillus species and inhibited below pH 5.6. Rope bacteria isolated from Korean wheat bread could not survive under the heat treatment of 10 min at $100^{\circ}C$, but could survive at $90^{\circ}C$.