Bread products can be spoiled by Bacillus species that produce ropiness. If the dough is baked after these organisms have grown, stringy and ropy bread will result, leading to decreased consumer acceptance.

• 产生胶粘物质的芽孢杆菌会破坏面包产品。如果这些菌在面团中生长之后进行焙烤,就会产生粘性起丝的面包,因而使消费者不愿接受。