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Protein Changes Caused by Bacterial Growth on Beef
Author(s) -
DAINTY R. H.,
SHAW B. G.,
DE BOER KLASKA A.,
SCHEPS ELLY S. J.
Publication year - 1975
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.1365-2672.1975.tb00547.x
Subject(s) - proteolysis , food spoilage , flora (microbiology) , food science , biology , inoculation , bacteria , microorganism , microbiology and biotechnology , chemistry , biochemistry , enzyme , horticulture , genetics
Proteolysis could not be detected, prior to the appearance of spoilage odours and surface slime, in beef allowed to spoil aerobically at 5° with its own natural flora or after inoculation with a reconstituted freeze‐dried beef slime. Although the slime inoculum gave a final microbial flora similar to the naturally‐attained one, it resulted in more rapid and extensive post‐spoilage proteolysis. Pure culture experiments showed that proteolysis was probably due to the activities of Gram negative organisms.