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Record 1,  Textual support,  English

Record number: 1, Textual support number: 1 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.  3, record 1, English, - flat%2Dsour%20spoilage

Record 1,  Textual support,  French

Record number: 1, Textual support number: 1 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  3, record 1, French, - surissement%20sans%20bombage

Record number: 1, Textual support number: 1 OBS

Fermentation bacillaire thermoacidophile dans les conserves acides (p. ex. tomates).  2, record 1, French, - surissement%20sans%20bombage

Record 1,  Textual support,  Spanish

Record 2,  Textual support,  English

Record number: 2, Textual support number: 1 OBS

Term(s) taken from a Canadian laboratory-equipment company's catalogue.  1, record 2, English, - Bacillus%20Stearothermophilus%20spore%20suspension

Record 2,  Textual support,  French

Record number: 2, Textual support number: 1 OBS

Terme(s) tiré(s) du catalogue d’une compagnie canadienne d’équipement de laboratoire.  1, record 2, French, - suspension%20de%20spores%20de%20Bacillus%20stearothermophilus

Record 2,  Textual support,  Spanish

Record 3,  Textual support,  English

Record number: 3, Textual support number: 1 DEF

Enzyme isolated from microorganisms. They can be classified into two forms. One is extracellular, excreted from microbial cells during culture, and the other is intracellular, remaining in the cells. For the immobilization of the latter, the enzymes must be extracted from the cells, and in some cases purification is necessary.  2, record 3, English, - microbial%20enzyme

Record number: 3, Textual support number: 1 CONT

Microbial enzymes are more useful than enzymes derived from plants or animals because of the great variety of catalytic activities available, because cheap, regular, abundant supplies of even quality can usually be developed, occasionally by surface culture but usually by the deep culture aerobic fermentation techniques widely used in the production of antibiotics; also because microbial enzymes are usually more stable than the corresponding plant and animal enzymes, and because microbial enzyme production is usually a more convenient and safer procedure than production from plant and animal sources.  3, record 3, English, - microbial%20enzyme

Record 3,  Textual support,  French

Record number: 3, Textual support number: 1 DEF

Enzyme synthétisée chez les microorganismes : les microbes se prêtent très bien à la production des enzymes, parce que les concentrations de celles-ci peuvent être considérablement accrues en agissant sur les facteurs du milieu ou en modifiant le génome.  2, record 3, French, - enzyme%20microbienne

Record number: 3, Textual support number: 1 CONT

En ce qui concerne le clonage d’enzymes microbiennes, l'impact du génie génétique reste encore à préciser. Le microorganisme recombiné génétiquement est en concurrence avec les mutants, qui peuvent être performants au plan de l'excrétion; le différentiel de performance risque d’être faible. Un cas mérite toutefois d’être signalé, celui de l'alpha amylase maltogénique thermostable de Bacillus stearothermophilus. Le gène de cette enzyme a été cloné et s’exprime dans B. subtilis. Cette approche s’avère intéressante car on ne pouvait pas par mutagénèse sur l'espèce originale faire le saut quantitatif nécessaire au plan économique.  3, record 3, French, - enzyme%20microbienne

Record 3,  Textual support,  Spanish

Record 4,  Textual support,  English

Record number: 4, Textual support number: 1 OBS

The term Bacillus stearothermophilus was replaced in 2001 by Geobacillus stearothermophilus.  2, record 4, English, - Geobacillus%20stearothermophilus

Record 4,  Textual support,  French

Record number: 4, Textual support number: 1 OBS

Le terme Bacillus stearothermophilus a été changé en 2001, pour Geobacillus stearothermophilus.  3, record 4, French, - Geobacillus%20stearothermophilus

Record number: 4, Textual support number: 2 OBS

Geobacillus stearothermophilus; Bacillus stearothermophilus : Ces termes s’emploient au masculin.  3, record 4, French, - Geobacillus%20stearothermophilus

Record 4,  Textual support,  Spanish

Record 5,  Textual support,  English

Record 5,  Textual support,  French

Record number: 5, Textual support number: 1 DEF

Méthode de diffusion en gélose utilisant B. stearothermophilus pour la détection des antibiotiques dans le lait.  2, record 5, French, - dosage%20sur%20Bacillus%20stearothermophilus

Record number: 5, Textual support number: 1 OBS

B. stearothermophilus sert d’indicateur.  2, record 5, French, - dosage%20sur%20Bacillus%20stearothermophilus

Record 5,  Textual support,  Spanish

Record 6,  Textual support,  English

Record number: 6, Textual support number: 1 DEF

Bacteria that render canned food sour, without gas production, i.e. the ends of the can are not swelled but remain flat.  1, record 6, English, - flat%20sours

Record 6,  Textual support,  French

Record number: 6, Textual support number: 1 CONT

Parmi eux on rencontre : des germes aérobies, les plus connu est bacillus stearothermophilus, germe responsable du «flat sour»(surissement sans bombage) et producteur d’acide lactique mais pas de gaz.  1, record 6, French, - bacillus%20stearothermophilus

Record 6,  Textual support,  Spanish