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Nitrate and nitrite metabolism in a baconcuring brine and their relation to the bacterial population
Author(s) -
Eddy B. P.,
Kitchell A. G.
Publication year - 1961
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.2740120209
Subject(s) - nitrate , brine , nitrite , metabolism , bacteria , microbial metabolism , chemistry , population , food science , environmental chemistry , biology , biochemistry , organic chemistry , demography , sociology , genetics
The effects of salt concentration, temperature and bacterial population density on the rates of metabolism of nitrate and nitrite have been investigated in a bacon‐curing brine initially devoid of both. Increasing salt concentration and decreasing temperature diminish the rates of metabolism. The rates could not be related satisfactorily to either total microscope or viable counts of bacteria, but a relationship with total counts seems more probable.