Bacilli spoilage in part-baked and rebaked brown soda bread

Brown soda bread had a pH of 7-9 depending on the sodium bicarbonate concentration. Part-baked bread developed ropiness after two days at room temperature. Bacillus subtilis, B. pumilus and B. licheniformis were isolated and their spores displayed D-values in bread dough of 14, 10 and 56 min at 100°C. Germination and growth was examined in broth at pH 6-10 and at 4°, 20°, 30°and 37°C. No growth was observed at 4°c and at ph 10. Rebaking of the part-baked bread heat activated particularly B. licheniformis spores.