h( 



■/• 



448 Bacteria in Relation to Country Life 



that, in the summer months especially, the interior of 

 bread loaves may become soft and slimy. When the 

 decomposition is sufficiently advanced, the crust sinks, 

 the bread gives off a rather sharp, unpleasant odor, the 

 crumb being then sufficiently viscous to allow its being 

 drawn out into long threads. 

 1 ^^ I I Such viscosity in bread is more 



i ^ • " apt to occur when the dough 



^ ^ has not been previously soured. 

 One or two bacteria to which 

 the formation of viscous bread 

 is usually due have been iso- 



Fig. 69. Bacteria producing i , i i • , i i i 



stringy or slimy dough.— lated, and it has been demon- 



1 . Bacterium panis; X , ^ i , i , . . , i 



3,000. (Fuhrmann.) 2. strated that viscosity may be 



BacillitBmeseniericusprnis . . , . ^ ■. 11. 



viscosi; X 3,000. (Em- developed in sound bread by in- 

 oculation with these organisms. 



The occurrence of this bread fault is favored by moist, 

 warm weather, and is most common in damp, dark 

 bakeries. The corresponding organisms are rarely ab- 

 sent from commercial flours, but may be prevented 

 from becoming prominent and injurious to the baker, 

 by storing the fresh bread in cold closets, or by adding 

 to the dough small quantities of lactic acid or of sour 

 skim-milk. The latter makes the bread sufficiently sour 

 to prevent the growth of the organisms producing 

 viscosity. 



