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Growth of Psychrophiles. I. Lipid Changes in Relation to Growth‐Temperature Reductions a
Author(s) -
WELLS FRANK E.,
HARTSELL STANLEY E.,
STADELMAN WILLIAM J.
Publication year - 1963
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.1365-2621.1963.tb00172.x
Subject(s) - psychrophile , food science , bacteria , lipid oxidation , bacterial growth , chemistry , lipid metabolism , biology , biochemistry , antioxidant , genetics
SUMMARY A monomolecular surface‐film method was used to evaluate lipid changes in bacteria isolated from refrigerated poultry meat. Changes in cell lipids were studied as functions of reduced growth temperature and growth in the presence of low concentrations of chlortetracycline. Temperature reduction did not cause lipid changes in representative psychrophilic bacteria but did cause profound changes in a gram‐positive rod having a lesser ability to grow at 4°C. Growth in the presence of CTC caused lipid increases in all strains.