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FLAT-SOUR SPOILAGE [1 record]

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Alphabetical list of terms

Record 1 2011-11-22

English

Subject field(s)
  • Microbiology and Parasitology
  • Food Preservation and Canning
DEF

Fermentation of canned products (as peas or corn) that is caused by thermoduric microorganisms which survive the canning process and that is characterized by the formation of acid without gas.

French

Domaine(s)
  • Microbiologie et parasitologie
  • Conservation des aliments et conserverie
CONT

Les germes thermophiles (...) sont (...) tous thermorésistants. Parmi eux, on rencontre des germes aérobies, le plus connu est Bacillus stearothermophilus, germe responsable du "flat sour" (surissement sans bombage) et production d'acide lactique

OBS

Fermentation bacillaire thermoacidophile dans les conserves acides (p. ex. tomates).

Spanish

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