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The aerobic microflora of the Scotch haggis
Author(s) -
HALLS N. A.,
AITKEN KATHERINE H. R.,
HENRY D.
Publication year - 1980
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.1365-2621.1980.tb00923.x
Subject(s) - food spoilage , aerobic bacteria , food science , lactic acid , lactobacillus , bacteria , microbiology and biotechnology , biology , staphylococcus aureus , staphylococcus , microorganism , chemistry , fermentation , genetics
Summary The aerobic microflora of freshly purchased Scotch haggis was dominated by organisms identified with Bacillus. Lactobacillus, Staphylococcus , yeasts and moulds were also detected in significant numbers. On storage at 5,30 or 37°C for 3 weeks, spoilage of the haggis was accompanied by a drop in pH and a tenfold increase in numbers of general contaminants and lactic acid bacteria.