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Influence of NaCl, NaNO 2 and oxygen on the germination and growth of Bacillus licheniformis , a spoilage organism of chub‐packed luncheon meat
Author(s) -
Bell R.G.,
Lacy Karen M. De
Publication year - 1984
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.1365-2672.1984.tb01419.x
Subject(s) - bacillus licheniformis , germination , spore , food spoilage , food science , spore germination , chemistry , anaerobic exercise , incubation , biology , microbiology and biotechnology , bacteria , botany , biochemistry , bacillus subtilis , physiology , genetics
The thermal resistance of Bacillus licheniformis spores was increased from a D 70 ‐value of 590 min to one of 900 min by the addition of 4% NaCl to the heating medium [tryptone‐yeast extract‐glucose (TYG) broth, pH 6.8], but was decreased to 470 min in TYG broth acidified to pH 4.4. Sodium nitrite (0.02%) enhanced spore destruction at 80°C but not at 70°C; addition of 4% NaCl eliminated this effect. Less than half the number of spores surviving heat comparable to commercial cooking were heat‐damaged to the extent of being unable to grow aerobically in the presence of 4% NaCl. No growth occurred during anaerobic incubation even when the media contained no added NaCl. Oxygen was not required to trigger spore germination, but trace amounts were needed for the successful outgrowth of germinated spores. Spore germination was accelerated and enhanced by the presence of at least 2% NaCl. Therefore under anaerobic conditions NaCl promotes microbiological stability because the germinated spores cannot develop further and become moribund. It is concluded that the plastic casing of luncheon‐meat chubs is not sufficiently oxygen‐impermeable to allow the product a long shelf‐life other than at chill temperatures unless the chubs are stored in an oxygen‐free atmosphere.