https://wiki.tiffa.net/w/index.php?action=history&feed=atom&title=Translations%3ABacillus_subtilis%2F36%2FenTranslations:Bacillus subtilis/36/en - Revision history2026-09-13T20:44:53ZRevision history for this page on the wikiMediaWiki 1.43.0https://wiki.tiffa.net/w/index.php?title=Translations:Bacillus_subtilis/36/en&diff=140537&oldid=prevFuzzyBot: Importing a new version from external source2024-04-17T12:51:21Z<p>Importing a new version from external source</p>
<p><b>New page</b></p><div>===In humans===<br />
''Bacillus subtilis'' spores can survive the extreme heat generated during cooking. Some ''B. subtilis'' strains are responsible for causing ropiness or rope spoilage&nbsp;– a sticky, stringy consistency caused by bacterial production of long-chain [[polysaccharide]]s&nbsp;– in spoiled bread dough and baked goods. For a long time, bread ropiness was associated uniquely with ''B. subtilis'' species by biochemical tests. Molecular assays (randomly amplified polymorphic DNA PCR assay, [[denaturing gradient gel electrophoresis]] analysis, and sequencing of the V3 region of [[16S ribosomal DNA]]) revealed greater ''Bacillus'' species variety in ropy breads, which all seems to have a positive amylase activity and high heat resistance.</div>FuzzyBot