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Registered: 10/15/01
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Bacillus/Wet Spot - More Info/Specifics?
    #583893 - 03/20/02 02:11 AM (21 years, 11 months ago)

I've been reading over/searching through posts and other info on contamination regarding bacillus. I think that some of my grain (rye) has gotten it at some point (not knowing at the time) and been mixed in with more rye to create more substrate. It all continues to colonize.

Do I need to worry about anything?

If it was bacillus, what will it do (in theory)?

If the cakes continue to colonize and appear as normal, can I generally assume that there are no contaminants?

Someone wrote bacillus was a yeast infection and that it would co-exist with mycelium, teh drawback being that it would use up resources rather than kill the mycelium (or contaminate it terminally). Is there truth to this?


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Re: Bacillus/Wet Spot - More Info/Specifics? [Re: ahaig]
    #585074 - 03/21/02 08:49 AM (21 years, 11 months ago)

I have never had a cake make it after getting wet spot. They will eventually turn into a slimy black sludge with an oder that will knock you back. Wet spot is a bacteria that multiplies very fast... once every 20 minutes or so. A single wet spot bacteria can multiply into billions of organisms within a single day.

> Someone wrote bacillus was a yeast infection

This is not true. Bacillus is a classification of bacteria which are rod shaped, require oxygen, and form endospores. Nowhere near yeasts.

You will know it is wet spot from the smell... a very potent rotten apple/dirty sock smell. You don't need to open anything up... the smell can be detected around the edges of a jars lid or through the filter patch on a spawn bag.

I never had problems with wet spot until I switch to whole grains (rye berries). If you are getting it, be sure you decrease the water and/or increase the cook time for sterilization. Presoaking whole grain for 12-24 hours before sterilization also helps soften up (germinates) the wet spot endorspores making it easier to sterilize them.

Just another spore in the wind.

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