Recommended for enrichment and cultivation of mesophilic and thermophilic organisms in food.

Canned foods are most often prone to flat-sour spoilage due to contamination by either mesophilic or thermophilic aerobic
spore-formers. Inadequate heat processing is commonly responsible for flat-sour spoilage since spores of mesophilic bacteria
are moderately resistant to moist heat. Also Bacillus stearothermophilus is the typical species responsible for this type of
spoilage (5,6). Bacillus coagulans, Bacillus thermoacidurans, a soil organism of canned tomato and dairy products. In flatsour spoilage, carbohydrates are fermented with the production of lower fatty acids, which sour the product. The small
amount of gas produced does not affect the flat appearance of the ends of container