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MICROFLORA OF FRESH PORK SAUSAGE CASINGS. 1. Regenerated Collagen Casings
Author(s) -
RIHA WILLIAM E.,
SOLBERG MYRON
Publication year - 1970
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.1365-2621.1970.tb00929.x
Subject(s) - micrococcus , propionibacterium , food science , agar , anaerobic exercise , microbiology and biotechnology , chemistry , lactobacillus , microorganism , propionibacterium acnes , corynebacterium , pseudomonas , starter , clostridium , bacteria , biology , fermentation , physiology , genetics
SUMMARY— Regenerated collagen casings had contamination levels varying from less than 50 up to 32,000 microorganisms per gram. Greatest recoveries of microorganisms were obtained on the less inhibitory media. Aerobic recovery on Tryptone Glucose Extract Agar was slightly higher than anaerobic recovery on Brewer's Anaerobic Agar. Anaerobic recovery on differential media was similar to aerobic recovery. 61 isolates were obtained from casings by enrichment techniques followed by streak plating. Of these isolates, 57.3% were of the genus Bacillus, 8.2% Pseudomonas, 6.6% Clostridium, 6.6% Streptococcus, 6.6% Lactobacillus, 3.3% Micrococcus, 3.3% Corynebacterium, 1.6% Staphylococcus, 1.6% Escherichia and 1.6% Propionibacterium