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Bacteria Associated with Spoilage of Braunschweiger
Author(s) -
CHYR C. Y.,
WALKER H. W.,
SEBRANEK J. G.
Publication year - 1981
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.1365-2621.1981.tb04887.x
Subject(s) - food science , nitrite , food spoilage , bacteria , odor , chemistry , anaerobic exercise , microbiology and biotechnology , streptococcus , biology , nitrate , physiology , organic chemistry , genetics
Refrigerated braunschweiger was spoiled mainly by Gram positive, catalase negative coçci identified as Streptococcus faecalis and Pediococcus pentosaceus. P. pentosaceus was isolated from sausage without nitrite held at refrigeration for 12 wk and from sausages made with 156 ppm nitrite stored at 22°C for 21 days. It produced souring and a low pH in the sausage. S. faecalis was isolated from refrigerated sausages and produced a perfumy or scented odor under anaerobic conditions. S. faecalis survived 65°C for 5 min and 60°C for 60 min. P. pentosaceus at levels of 10 8 cells/ml of broth survived 65°C for 5 min but did not survive when the number of cells was 10 3 /ml.