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A SALT‐TOLERANT DENITRIFYING BACILLUS STRAIN WHICH ‘BLOWS’ CANNED BACON
Author(s) -
EDDY B. P.,
INGRAM M.
Publication year - 1956
Publication title -
journal of applied bacteriology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.889
H-Index - 156
eISSN - 1365-2672
pISSN - 0021-8847
DOI - 10.1111/j.1365-2672.1956.tb00046.x
Subject(s) - denitrifying bacteria , nitrite , food science , food spoilage , strain (injury) , bacillus (shape) , spore , anaerobic exercise , salt (chemistry) , chemistry , endospore , heat resistance , nitrate , microbiology and biotechnology , biology , bacteria , nitrogen , denitrification , materials science , organic chemistry , physiology , anatomy , composite material , genetics
SUMMARY: A Bacillus strain, isolated from a ‘blown’ can of bacon, is described: it tolerates 15% NaCl and reduces nitrate and nitrite to N 2 O and N 2 . The pH‐salt relationship, the tolerance to nitrite under aerobic and anaerobic conditions, the heat resistance of the spores, and the composition of the gas produced, have been investigated. The characters of the organism are such that, should its spores survive the processing of a cured meat, their subsequent development and the spoilage of the product seem almost certain.