Nitric oxide, as well as several other oxides of nitrogen, were assayed for their antibacterial action. It is shown that nitric oxide has virtually no effect on bacteria, whereas both NaNO 3 and NaNO 2 appear to have either neutral or stimulatory effects. It is suggested that the formation of nitrous acid is mainly responsible for the quantitative as well as the qualitative changes that occur in the bacterial flora of cured meat. A pH-dependent “nitrite cycle” is presented to account for the production of nitrous acid in cured meat systems.

as well as several other oxides of nitrogen, were assayed for their antibacterial action. It is shown that nitric oxide has virtually no effect on bacteria, whereas both NaNO3 and NaNO2 appear to have either neutral or stimulatory effects. It is suggested that the formation of nitrous acid is mainly responsible for the quantitative as well as the qualitative changes that occur in the bacterial flora of cured meat. A pH-dependent "nitrite cycle" is presented to accouint for the production of nitrous acid in cured meat systems.

Applications of the plastic film technique in the isolation and study of anaerobic bacteria. J. Bacteriol. 86:95-100. 1963.-The use of plastic films as oxygen barriers on the surface of agar pour plates, in conjunction with thioglycolate

No abstract

It has long been accepted, prima facie, that bacteria are the sole cause of a “sour” condition which is occasionally but persistently found in some fresh beef rounds. Evidence is presented which indicates that this condition often bears no relation to the bacteriology of the muscle involved. It was observed that sour rounds contain elevated quantities of volatile fatty acids. On the basis of experiments in which this condition was artificially induced in vivo, it is suggested that a metabolic block of meat enzymes could account for this build-up of short chain acids.