Aciduric, pH-Elevating Bacillus which Cause Noneffervescent Spoilage of Underprocessed Tomatoes

In the preliminary phase of this study, a selective isolation medium was developed. Using the new medium, 24 strains of Bacillus Spp. that elevate tomato juice pH were isolated from garden soil or natural vegetative materials. Two jars of home-canned, water-bathed tomatoes contained sporeformers which produced noneffervescent spoilage. All strains were morphologically and physiologically different from 2 flat-sour strains of B. coagulans and B. licheniformis strains, but similar to a previous isolate from home-canned, spoiled green beans that elevated pH. The new medium may have future applications in isolation and enumeration of other acidurics including yeast-like microorganisms.