Ropiness of bread may be due to
a)Â Â Â Â Â Â Bacillus subtilis
b)Â Â Â Â Â Bacillus licheniformis
c)Â Â Â Â Â Â Bacillus panis
d)Â Â Â Â Â Erwinia
Explanation: Ropiness in bread is usually due to bacterial growth  and is considered more prevalent in home made breads. The chief causative organism is Bacillus subtilis or B. licheniformis . These are spore forming bacteria with their spores surviving baking temperatures.
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