This is an abbreviated review of the aciduric bacterium, Bacillus coagulans, and its relation to flat sour spoilage of medium acid foods. Spore heat resistance, lack of health hazard potential, identification and cultural requirements as well as spoilage prevention and heat processing are selectively reviewed. Eliminated from discussion are a large number of publications dealing with physiology, genetics and thermal death kinetics of the organism and its spores.

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