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Coryneform Bacteria in Poultry, Eggs and Meat
Author(s) -
Ayres J. C.,
Torrey G. S.,
Salzer R. H.,
Silva G. A. N.
Publication year - 1966
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.1365-2672.1966.tb03463.x
Subject(s) - arthrobacter , microbacterium , bacteria , biology , brevibacterium , corynebacterium , food science , microbiology and biotechnology , microorganism , genetics , 16s ribosomal rna
S ummary . In the course of investigations on the incidence of micro‐organisms on turkey giblets, in liquid egg and on meats, determinations were made of coryneform bacteria. Corynebacterium was the most common of 15 genera of micro‐organisms isolated from turkey giblets; Brevibacterium and Arthrobacter were also recovered. Species of Corynebacteriaceae were included among the most predominant contaminants in 9 of 17 samples of commercial liquid egg. Of these bacteria, Arthrobacter was most prevalent comprising 18% of the total number of isolates. Gram positive nonmotile rods recovered from fresh beef showed characteristics of Microbacterium and were similar to M. lacticum but failed to ferment lactose or survive temperatures higher than 60° for 30 min.