Bacillus coagulans
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| iBacillus coagulans | ||||||||||||||
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 Gram stain of Bacillus coagulans colonies.
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| Bacillus coagulans Hammer, 1915 |
Bacillus coagulans is a species of Bacillus bacteria, which can contaminate canned food and gives it a flat sour taste. This includes foods that are normally too acidic for most bacteria; B. coagulans can grow at a pH as low as 4.2. It is also sometimes marketed illegally as Lactobacillus sporogenes, see also the source below.
Properties: Gram positive (may appear Gram-negative when entering the stationary phase of growth), as all other species in genus Bacillus B. coagulans forms endospores, which are resistant to chemical and physical agents. Temperature optimum for growth is 37 °C. Species is motile. Found in soil, canned acid food and also in medicated creams and antacids.
iMVic Tests VP and MR (methyl-red) tests are positive. Citrate and Nitrate tests are negative.
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