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Beef‐curing brines. II.—bacterial and chemical changes occurring in a long‐life, acid brine
Author(s) -
Hornsey H. C.,
Mallows J. H.
Publication year - 1955
Publication title -
journal of the science of food and agriculture
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.782
H-Index - 142
eISSN - 1097-0010
pISSN - 0022-5142
DOI - 10.1002/jsfa.2740061110
Subject(s) - brine , chemistry , oxidizing agent , curing (chemistry) , nitrite , lactic acid , food science , environmental chemistry , biochemistry , bacteria , biology , organic chemistry , nitrate , polymer chemistry , genetics
Rapidly developing, short‐life brines were discussed in Part I, but some brines have been found to develop into long‐life brines of an acid reaction. In thesee brines it is shown that the nitrite‐producing, lactate‐oxidizing organisms (Type A) are superseded by a slow‐growing micrococcus (Type B) which does not appear to have been described previously. The oxidation‐reduction potential remains comparatively high, and lactic acid accumulates, making the brine acid. There appears to be no further metabolic activity, and the brines last indefinitely, but possess only poor curing qualities.