Studies on the Manufacture of Canned Asparagus

Part III. Flat-souring of canned asparagus

Abstract

From a flat-soured can of asparagus, one strain of bacteria was isolated, and it was classified into Bacillus coagulans from its morphological and biochemical properties. The bacteria was found to exist in soils around the canning plant and of the field where the vegetable was harvested. Heat resistance of the spore suspended in asparagus juice-bouillon was 15, 8, and 5min. at 105°, 110°, and 115°C, respectively, and it was not affected by pH within the range of 5.8-7.0.