Beef‐curing brines. II.—bacterial and chemical changes occurring in a long‐life, acid brine

Hornsey, H. C.; Mallows, J. H.

doi:10.1002/jsfa.2740061110

Cited by 3 publications

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Beef‐curing brines. III.—general classification

Hornsey

Mallows

1955

J Sci Food Agric

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of the Type-A bacteria, and hence the brine never reaches an ' off ' condition. The result is a brine which keeps indefinitely, but which possesses only poor curing properties.The apparent trend of Brine I (Part I) to this condition at one stage of its development, illustrates that the two types of brine dealt with so far represent extremes, and that in practice, brines intermediate between them commonly occur. This aspect will form part of the subject of a further communication.

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Beef‐curing brines. III.—general classification

Hornsey

Mallows

1955

J Sci Food Agric

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Chapter VIII Isolation, Growth and Requirements of Halophilic Bacteria

Gibbons

1969

Methods in Microbiology

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COMPARATIVE STUDY OF GAFFKYA HOMARI, AEROCOCCUS VIRIDANS , TETRAD-FORMING COCCI FROM MEAT CURING BRINES, AND THE GENUS PEDIOCOCCUS

Deibel

Niven

1960

J Bacteriol

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Snieszko and Taylor (1947), and Hitchner and Snieszko (1947) described gram-positive, tetradforming micrococci associated with a septicemic disease of lobsters. These organisms grew poorly on laboratory media unless a fermentable sugar was added. They were further characterized by their ability to ferment mannitol and their inability to reduce nitrate or to hydrolyze gelatin. Because of their morphology and pathogenicity for the lobster, the authors suggested a new species, Gaffkya homari. In 1951, Dr. W. S. Sturges, Jr., of The Cudahy Packing Company Laboratory, Omaha, Nebraska, submitted to this laboratory two strains of cocci which had been isolated from cured meat products. These microorganisms were characterized by small colony formation on ordinary laboratory agar media, tendency to occur as tetrads, and ability to produce a greenish discoloration of cured meat products. Aaronson (1956) also obtained two cultures of these tetradforming cocci from Dr. Sturges and noted that they appeared to be identical to G. homari with respect to morphology, minimal nutritional requirements, and biochemical characteristics. Williams et al. (1953) attempted to enumerate the oral streptococei from the air of occupied rooms by the use of a selective culture medium containing potassium tellurite and crystal violet. They noted the frequent occurrence of a unique coccus that had biochemical characteristics similar to the enterococci. But, no tendency toward chain formation could be demonstrated. These microorganisms were catalase-negative, grew in the presence of 40 per cent bile, and produced strong greening on blood agar. In view of these unique features, the authors proposed a new genus and species, Aerococcus viridans. The present report describes a group of tetrad-' Journal paper no. 178, American Meat Institute Foundation.

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Beef‐curing brines. II.—bacterial and chemical changes occurring in a long‐life, acid brine

Cited by 3 publications

References 1 publication

Beef‐curing brines. III.—general classification

Beef‐curing brines. III.—general classification

Chapter VIII Isolation, Growth and Requirements of Halophilic Bacteria

COMPARATIVE STUDY OF GAFFKYA HOMARI, AEROCOCCUS VIRIDANS , TETRAD-FORMING COCCI FROM MEAT CURING BRINES, AND THE GENUS PEDIOCOCCUS

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