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Observations on the inhibition of vegetative cells of Clostridium sporogenes by nitrite which has been autoclaved in a laboratory medium, discussed in the context of sub‐lethally processed cured meats
Author(s) -
PERIGO J. A.,
WHITING E.,
BASHFORD T. E.
Publication year - 1967
Publication title -
international journal of food science and technology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.831
H-Index - 96
eISSN - 1365-2621
pISSN - 0950-5423
DOI - 10.1111/j.1365-2621.1967.tb01361.x
Subject(s) - clostridium sporogenes , nitrite , sodium nitrite , food science , chemistry , context (archaeology) , inhibitory postsynaptic potential , salt (chemistry) , clostridium , microbiology and biotechnology , biology , bacteria , organic chemistry , paleontology , genetics , neuroscience , nitrate
Summary. The ability of sodium nitrite incorporated in a laboratory medium to inhibit an inoculum of vegetative Clostridium sporogenes is greatly influenced by the temperature at which the nitrite containing medium is held prior to inoculation. At pH values of 6.0 and above, the inhibitory effect of a given concentration of nitrite is substantially enhanced when it is first autoclaved in the medium. It is believed that the nitrite, on heating, reacts with some component of the medium producing an unknown substance which is extremely inhibitory to the vegetative growth of Cl. sporogenes . The inhibitory activity of this unknown substance is very different from the inhibitory activity of sodium nitrite. The possible significance of these observations in relation to the stability of sublethally processed cured meats is discussed.