TERMIUM Plus®

The Government of Canada’s terminology and linguistic data bank.

ROPY BREAD [1 record]

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Record 1 2008-07-31

English

Subject field(s)
  • Breadmaking
OBS

Bread spoilage caused by Bacillus mesentericus.

French

Domaine(s)
  • Boulangerie
OBS

Altération du pain causée par le bacille responsable Bacillus mesentericus.

Spanish

Campo(s) temático(s)
  • Panificación
CONT

El ácido propiónico es activo contra mohos, y también contra algunas bacterias concretas, incapaces de metabolizar un ácido graso con tres carbonos, por lo que se acumula en sus células, compitiendo con los sustratos de los enzimas. La más interesante de estas [bacterias] es el Bacillus mesentericus, responsable de una alteración característica del pan y de la repostería, conocida como "pan filante".

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TERMIUM Plus®, the Government of Canada's terminology and linguistic data bank
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