Re: what is rope spoilage in Bread products.? What organisms are involved?

To quote a recent article in Applied and Environmental Microbiology (Pepe, O. et al. AEM, April 2003, p. 2321-2329, Vol. 69, No. 4):

Ropiness is bacterial spoilage of bread that initially occurs as an unpleasant fruity odor, followed by enzymatic degradation of the crumb that becomes soft and sticky because of the production of extracellular slimy polysaccharides

Species of Bacillus are common causes, particularly ones that produce the starch-hydrolyzing enzyme amylase.

A visit to the stacks in your undergrad library, or use of Google's Scholar search engine of scientific literature can locate a variety of articles on the subject.

Cheers..

-Lynn