Question

Potassim sorbate controls rope forming bacterial spores of _____.

• A. Escherichia coli
• B. Clostridium sporolactis
• C. Bacillus mesentericus
• D. Enterobacter aerogenes

Hint:

Rope in bread = Bacillus mesentericus or Bacillus subtilis.
Calcium propiote and potassium sorbate are the key chemical preservatives used to control both mold growth and rope-forming bacteria in bakery products.

Answer 1

The Correct Option is C

Step 1: Understanding the Concept:
"Rope" or "ropiness" is a serious bacterial spoilage condition in bread characterized by a sticky, soft crumb that draws out into long, thread-like strands when pulled apart.
This spoilage is accompanied by an odor resembling ripe cantaloupe.

Step 2: Detailed Explation:
Ropiness is caused by the growth of endospore-forming bacteria belonging to the genus Bacillus.
The primary species responsible are Bacillus mesentericus (often classified under Bacillus subtilis) and Bacillus licheniformis.
The bacterial spores are highly heat-resistant and survive the baking process.
Upon cooling, these spores germite, and the vegetative cells produce extracellular mucilaginous polysaccharides and proteolytic enzymes that break down the bread crumb.
Potassium sorbate is a food preservative widely used in the baking industry.
It works by inhibiting the germition and growth of these spore-forming bacilli, thereby preventing the development of ropiness in bread.

Step 3: Fil Answer:
The correct option is (C).