Premium
The Development of the Anaerobic Spoilage Flora of Meat Stored at Chill Temperatures
Author(s) -
NEWTON K. G.,
GILL C. O.
Publication year - 1978
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.1365-2672.1978.tb00779.x
Subject(s) - food spoilage , food science , meat spoilage , enterobacter , lactobacillus , enterobacter cloacae , bacteria , anaerobic exercise , biology , chemistry , flora (microbiology) , fermentation , microbiology and biotechnology , escherichia coli , biochemistry , enterobacteriaceae , physiology , genetics , gene
In meat juice medium under anaerobic conditions, spoilage bacteria utilized the following substrates: Microbacterium thermosphactum , glucose; Enterobacter , glucose and glucose‐6‐phosphate; Lactobacillus , glucose and arginine. On meat stored anaerobically. Lactobacillus grew faster than the other species at all temperatures between 2° and 15 °C. Enterobacter had a greater affinity for glucose than M. thermosphactum. As a result, high numbers of Enterobacter inhibited growth of M. thermosphactum under the glucose limiting conditions at the meat surface. High numbers of Lactobacillus inhibited growth of both competing species, apparently by producing an inhibitory substance.