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Effects of Reduction or Replacement of Sodium Chloride on Growth of Micrococcus, Moraxella and Lactobacillus Inoculated Ground Pork
Author(s) -
TERRELL R. N.,
QUINTANILLA M.,
VANDERZANT C.,
GARDNER F. A.
Publication year - 1983
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.1365-2621.1983.tb14803.x
Subject(s) - moraxella , micrococcus , food science , lactobacillus , inoculation , microbiology and biotechnology , sodium , bacteria , chemistry , biology , fermentation , horticulture , genetics , organic chemistry
Three replications each of ground pork inoculated with either a Moraxella, Micrococcus , or a Lactobacillus species were used to determine effects of reduction or replacement of NaCl on viable counts of these bacteria. Type or level of chloride salt did not affect (P > 0.05) Micrococcus counts. Likewise, Moraxella counts were not affected (P > 0.05) by type or level of chloride salt. However, with Lactobacillus as inoculum, reducing NaCl by 50% slightly increased these counts. Data suggest that reduction or replacement of NaCl influenced the development of the Lactobacillus culture but had no significant effect on the growth characteristics of the other two bacterial cultures.