Rope spore is a common cause of deterioration in bread. Rope spore is a species of soil called bacillus subtilis. These bacteria develop in bread and cause rope formation and lead to breakage of bread. This bacterium usually settles on the outer part of the wheat grain. Rope spores can withstand baking temperatures in the middle of the breads and bacterial spores start to develop when the breads cool down. Meanwhile, the starch and protein in the flour hydrolyze and a viscous and viscous structure forms on the inside of the bread. Inside the bread, proteins and starches are separated and clear fibers are produced.

In addition to the microbiological criteria in the annex of the Turkish Food Codex Communiqué on Microbiological Criteria (Communiqué no: 2009 / 68) published by the Ministry of Food, Agriculture and Livestock, the limit values ​​to be found in bread and bread varieties during the oven inspections are explained as follows:

• 3 thousand rope spores per gram of bread
• 2 rope spores per gram of bread

In addition, the communiqué contains the limit values ​​to be found in wet and dry bread yeast:

• 2 rope sport in 95 yeast sample
• 3 rope sport in 210 yeast sample

Rope sport analyzes are performed not only for bread and bread types, but also for bakery products such as bagels, pita, baslama, pastry and lavash.

The following factors are effective in the formation of rope spores in bakery products: the long cooling time of the bread, keeping it above 25, the pH value above 5, the high moisture content and the high number of starting spores.

In the laboratories, among the microbiological analyzes, studies are conducted for the rope sport ritual in bread and bread varieties. The most probable number (EMS) method is used in these studies and the standards published by local and foreign organizations are used. The standard considered in this respect is:

• TS 3522 Bread Yeast