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Some Metabolic and Biochemical Characteristics of Representative Microbial Isolates from Vacuum‐packaged Beef
Author(s) -
SUTHERLAND JANE P.,
PATTERSON J. T.,
GIBBS P. A.,
MURRAY J. G.
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.tb00569.x
Subject(s) - tributyrin , achromobacter , food science , anaerobic exercise , pseudomonas , hydrolysis , biology , fermentation , biochemistry , bacteria , microbial metabolism , metabolism , microbiology and biotechnology , chemistry , enzyme , physiology , genetics , lipase
Some of the metabolic and biochemical characteristics of 105 organisms isolated at 4° from meat matured in vacuo at 0–2° for 0–9 weeks were studied. Proteolysis was noted in Pseudomonas spp., Achromobacter spp. and Gram negative, fermentative organisms, mainly in aerobic and low oxygen environments. Fewer organisms hydrolysed beef fat than hydrolysed tributyrin. While representatives of most of the major groups of organisms dissimilated mono‐ and di‐saccharides, more complex carbohydrates were less readily attacked. Only Gram negative, fermentative organisms showed decarboxylase activity on amino acids. There is evidence that Pseudomonas spp. can survive in an anaerobic environment, although their metabolism is less vigorous.