Premium
A Note on the Spoilage of Prepacked Lamb Chops by Microbacterium thermosphactum
Author(s) -
Barlow J.,
Kitchell A. G.
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.tb03466.x
Subject(s) - food spoilage , microbacterium , food science , biology , bacteria , microbiology and biotechnology , pseudomonas , genetics
S ummary . The microflora developing at 5° on lamb chops, prepacked commercially, was found to consist largely of facultatively anaerobic, Gram positive, catalase positive, benzidine negative rods resembling Microbacterium thermosphactum. In contrast, beef steaks under the same conditions had a microflora made up predominantly of Gram negative bacteria.