Steyn, P.L.2022-05-172022-05-172021/09/101989*https://repository.up.ac.za/handle/2263/85546Dissertation (MSc)--University of Pretoria, 1989.From all the 16 isolates obtained from different types of sausages and spices only 7 showed typical characteristics of thermophilic Bacillus species. The results showed that the thermophilic bacteria frequently occurred in the products. All the isolates could be related to the bacteria found in spices and non-meat ingredients used in the manufacturing of the products. API 50 CHB showed that there were four dominating groups of thermophiles within the isolates. All the isolates were Gram-positive rods producing endospores. B. coagulans (44, 57 and 58) was the most common species isolated followed by B. licheniformis (50 and S1) and B. stearothermophilus {B8). The production of lactic acid as a fermentation product is unusual in the genus Bacillus, although B. coagulans (43, 44, 57, 58, DSM 2312) carries out a typical homolactic fermentation.en© 2020 University of Pretoria. All rights reserved. The copyright in this work vests in the University of Pretoria. No part of this work may be reproduced or transmitted in any form or by any means, without the prior written permission of the University of Pretoria.UCTDStress factorsGrowth and survivalthermophilic Bacillus speciesvacuum packed meat productsDissertation