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The Role of Thiamine as a Factor for the Growth of Brochothrix thermosphacta
Author(s) -
MACASKIE LYNNE E.,
DAINTY R. H.,
HENDERSON P. J. F.
Publication year - 1981
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.1365-2672.1981.tb00891.x
Subject(s) - thiamine , organism , yeast , biochemistry , food spoilage , chemistry , food science , biology , bacteria , genetics
Thiamine enhances growth of the meat spoilage organism, Brochothrix thermosphacta. It fulfils some, but not all, of the yeast‐extract requirement of this organism. Oxythiamine acts as a growth inhibitor at high concentrations and the inhibition is readily reversed by thiamine. The possible roles of thiamine in the metabolism of Br. thermosphacta are discussed.