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The Microbial Associations in British Fresh Sausages
Author(s) -
Dowdell Marilyn J.,
Board R. G.
Publication year - 1971
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.1365-2672.1971.tb02292.x
Subject(s) - food science , biology , lactobacillus , microbacterium , bacterial growth , bacteria , fermentation , pseudomonas , genetics
Summary. British fresh sausages, both pork and beef, contain climax populations consisting of Microbacterium thermosphactum , yeasts, lactobacilli and micrococci. The multiplication of lactobacilli and micrococci is a feature of sausages held at room temperature. The rate of growth of the other organisms decreased as the temperature of storage was lowered. The extent of growth of M. thermosphactum was inversely related to the initial load of contaminants of freshly prepared sausage meat. The yeasts appeared to be an independent component of the microbial associations. The growth of lactobacilli was favoured by a heavy initial infection of sausage meat. With the exception of lactobacilli, organisms situated at the surface of the sausage grew more quickly and formed larger populations than those at the centre; the lactobacilli formed populations of about the same size at both locations. There was a slow decrease in pH value (pH 6.8–7.0 to 6.2–6.0) of sausage meat as the microbial associations developed.