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The Bacterial Production of Glutamic Acid in Stored Comminuted Beef
Author(s) -
Gardner G. A.,
Stewart D. J.
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.tb03485.x
Subject(s) - deamidation , glutamine , food science , chemistry , pseudomonas , bacteria , glutaminase , glutamic acid , biochemistry , biology , enzyme , amino acid , genetics
S ummary . In meat stored at 4, 9 and 15°, the free glutamic acid produced from the deamidation of glutamine resulted from bacterial activity, meat glutaminase playing little or no part. The percentage of glutaminase active bacteria increased from 40 in fresh meat to 100 after storage for 65 h at 15°; Pseudomonas‐Achromobacter spp. predominated after 41 h at 15°. The glutaminase of a typical pseudomonad was optimally active at 36° and at pH 5 and appeared to be constitutive in nature.