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Growth of Psychrophiles. II. Growth of Poultry Meat Spoilage Bacteria and Some Effects of Chlortetracycline a
Author(s) -
WELLS FRANK E.,
STADELMAN WILLIAM J.,
HARTSELL STANLEY E.
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.tb00193.x
Subject(s) - psychrophile , lysozyme , lytic cycle , bacteria , food science , biology , brevibacterium , strain (injury) , bacterial growth , food spoilage , microbiology and biotechnology , microorganism , biochemistry , virus , genetics , anatomy , virology
SUMMARY The alteration of growth characteristics by environmental factors, such as growth‐temperature reductions and addition of chlortetraeycline to growth medium, was studied. Three bacteria that possessed different psychrophilic abilities were used as test organisms. The stresses imposed were measured by changes in growth rate, cell pigmentation, and lytic response to lysozyme. All strains grew well at 25°C, but differences began to become more pronounced at 12°C and differences were great at 4°C. Temperature fluctuations influenced subsequent growth. The effect of environmental changes on pigmentation varied with the test strain. The lytic response to lysozyme varied but was not greatly influenced by the environmental factors tested. A strain of Brevibacterium linens was found extremely resistant to lysozyme in a number of test systems.