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Rope

Rope. A condition of microbial deterioration produced in bread (q.v.) by a now rarely occurring bacterial infection by Bacillus mesentericus (q.v.) which results in an enzymatic (q.v.) breakdown of the starch (q.v.) and proteins (q.v.) of the crumb (q.v.), leading to the formation of discoloration, fine silky threats when slices (q.v.) of the crumb (q.v.) are pulled apart, and a characteristic fruity odor.