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Spoilage of canned peas: A thermophile that affects the artificial colour
Author(s) -
Hall L. P.,
Raven T. W.
Publication year - 1959
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.2740100810
Subject(s) - food spoilage , extraction (chemistry) , chemistry , food science , zinc , incubation , biology , botany , chromatography , bacteria , biochemistry , organic chemistry , genetics
An unusual type of spoilage is described which occurred in canned peas during incubation at 55°. The chief symptom was an alteration of the normal bright green colour of the liquor to a pale blue which changed to purple on exposure to air. An organism recovered from the cans was shown to produce the colour change under suitable conditions, and by culture reactions to be similar to B. michaelisii . Liquors from spoiled and unspoiled cans were compared by solvent extraction and by paper chromatography, and of the artificial colours present, the one associated with the observed colour changes was identified as Yellow 2G. An account is given of the reproduction of the colour change by the action of zinc dust. A mechanism is suggested for the reaction.