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Desulfovibrio aestuarii, the Causative Agent of Hydrogen Sulfide Spoilage of Fermenting Olive Brines
Author(s) -
LEVIN ROBERT E.,
VAUGHN REESE H.
Publication year - 1966
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.1365-2621.1966.tb01939.x
Subject(s) - brine , fermentation , food science , chemistry , hydrogen sulfide , food spoilage , microbiology and biotechnology , biology , bacteria , sulfur , organic chemistry , genetics
SUMMARY Desuljovibrio aestuarii was found in concentrations as great as 2 × 10 6 per ml in fermenting malodorous sulfureted olive brines. Of 268 commercial brine tanks randomly sampled, 46 (17.6%) yielded positive enrichments for D. aestuarii.