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CLOSTRIDIUM PASTEURIANUM ASSOCIATED WITH SPOILAGE OF AN ACID CANNED FRUIT 1
Author(s) -
SPIEGELBERG C. H.
Publication year - 1940
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/j.1365-2621.1940.tb17173.x
Subject(s) - clostridium , butyric acid , food spoilage , food science , fermentation , chemistry , nitrogen fixation , bacteria , microbiology and biotechnology , biology , nitrogen , organic chemistry , genetics
SUMMARY Morphological and physiological characteristics are presented for saccharolytic butyric anaerobes isolated from bursting swells of canned pineapple. The two types studied are regarded as smooth and rough strains of one species, Clostridium pasteurianum Winogradsky. The writer is greatly indebted to Dr. Elizabeth McCoy for kindly advice on all phases of the problem and especially for help in interpretation of results on serological reactions. Acknowledgment is gratefully made to Dr. Newell O. Sjolander for results on nitrogen fixation and for much of the work on products of fermentation.