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MICROFLORA OF FRESH PORK SAUSAGE CASINGS. 2. Natural 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.tb02013.x
Subject(s) - micrococcus , food science , microorganism , salt (chemistry) , bacillus (shape) , agar , microbiology and biotechnology , pseudomonas , chemistry , packed bed , salt pan , bacteria , biology , chromatography , paleontology , genetics
SUMMARY– Aerobic total plate counts on TGE Agar at 28°C varied from a level greater than 30,000 to 59,000,000 microorganisms per gram in salt‐packed natural casings and from 180,000 to 23,000,000 organisms per gram in wet‐packed natural casings. Both salt‐packed and wet‐packed casings supported similar growth patterns in selective media. 38 isolates were identified from the salt‐packed casings and 53 from the wet‐packed. Of the salt‐packed isolates, 60.5% were of the genus Bacillus, 7.9% Pseudomonas, 15.8% Clostridium, 1.6% Micrococcus and 5.3% Gaffkya Those isolates obtained from the wet‐packed casings included 62.3% Bacillus, 7.5% Pseudomonas, 7.5% Clostridium, 7.5% Micrococcus, 5.6% Proteus, 1.9% Lactobacillus and 5.7% unidentified.