Effect of carbon dioxide on growth of Pseudomonas fluorescens

Gill, C.O.; Tan, K. H.

doi:10.1128/aem.38.2.237-240.1979

Cited by 112 publications

(43 citation statements)

References 11 publications

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“…The inhibitory effects of gas increase with decreasing temperature [8,10], whereas the growth rates of the psychrotrophs diminish with storage temperatures. Gaseous treatment of milk at lower refrigeration temperatures (3 to 4 C) even might result in a greater inhibition of psychrotrophic growth and enzyme activities than those observed at 7 C.…”

Section: Discussionmentioning

confidence: 99%

Effect of Modified Atmospheres on the Growth and Extracellular Enzyme Activities of Psychrotrophs in Raw Milk

2005

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The conservation of food products within a controlled atmosphere is efficient in packaging. To extend the cold storage of raw milk, the effects of five gas atmospheres enriched with carbon dioxide and nitrogen were investigated. Treated and control milk were stored at 7 °C for 10 days and analyzed for microbial counts, pH, proteolysis and lipolysis. The addition of CO2, N2, or their mixture had a significant inhibitory effect on psychrotrophic growth. The generation times of these microorganisms were significantly longer in treated milk, particularly for yeasts where they amounted to 16.63 h. The maximum inhibition was observed when a gas mixture of 50 % CO2 and 50 % N2 was used. As a result, psychrotrophic growth was affected to 98 % whereas this inhibition did not exceed 78 % when CO2 and 41 % N2 were applied. Milk treatment under the conditions of 50 % CO2 and 50 % N2 gave significantly lower counts for all groups of psychrotrophs being more efficient against Enterobacteriaceae with 99.5 % of inhibition. Storage of raw milk under the tested atmospheres had a different effect on extracellular enzyme productions. Significant decreases in protease and lipase activities were observed during the storage at 7 °C. These enzyme activities were not detectable with pure CO2 and a 50 % CO2 and 50 % N2 mixture. N2 has shown to be the less efficient treatment against lipases (65 %) and proteases (95 %). With regard to growth, the course of the pH and the protease and lipase activities, the tested gas mixture of 50 % CO2 and 50 % N2 was more suitable for extending the shelf life of raw milk.

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Section: Discussionmentioning

confidence: 99%

Effect of Modified Atmospheres on the Growth and Extracellular Enzyme Activities of Psychrotrophs in Raw Milk

2005

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“…In this system, the combination of a gas-impermeable package, low oxygen concentration and respiration of the meat resulted in headspace oxygen < 1000 ppm throughout storage (Gill, 1990). The effectiveness of MAP at extending shelf life of fresh meats decreased as storage temperature increased (Gill and Tan, 1979;Hotchkiss, 1988). Packaging fresh beef under CO2 containing c 1000 ppm 02, combined with storage at -1S"C to O"C, may increase shelf life so that fresh beef from Canada could be transported to more distant markets than presently reached.…”

Section: Introductionmentioning

confidence: 99%

Anaerobic Microbiology of Fresh Beef Packaged Under Modified Atmosphere or Vacuum

Venugopal

Ingham

McCurdy

et al. 1993

Journal of Food Science

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Beef was packaged under CO* containing < 500 ppm O2 (MAP), vacuum, or air and stored at 0, 2, or 4°C. Samples were analyzed weekly for bacterial numbers using anaerobic plate count (pre-reduced medium and anaerobic chamber),-aerobic plate count, and anaerobic iar plate count (MAP samoles only) methods. For both MAP and ;ac&m packaged samples, ihe anaeiobic plate count was consistently greater than the aerobic plate count and for MAP samples the anaerobic plate count was consistently higher than the anaerobic jar plate count. Differences between plating methods were most frequent during the latter third of 0 and 2°C storage. Anaerobic isolates from MAP samples were most often lactic acid cocci and staphylococci. No clostridia were isolated from any of the treatments.

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“…The headspace oxygen contents of Pseudomonas putrifaciens-inoculated beef decreased from 21.3 to 18.5 % during the 8 d of storage. Pseudomonas, which is an aerobic facultative organism, can grow over the range of 1.2 to 18.7% oxygen content (Gill and Tan 1979). The headspace oxygen of Acinetobacter spp.-inoculated beef decreased from 21.3 to 4.9 % during the 8-d storage.…”

Section: Growth Of Pseudomonas Putrifaciens and Acinetobacter Spp Anmentioning

confidence: 99%

Effects of Pseudomonas putrifaciens and Acinetobacter spp. on the Flavor Quality of Raw Ground Beef

Chung¹,

Lee²,

Min³

2002

Journal of Food Science

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Beef stored under light had higher TBA values and more volatile compounds than beef in the dark for 8 d at 4 Њ Њ Њ Њ ЊC (P Ͻ Ͻ Ͻ Ͻ Ͻ 0.05). Beef inoculated with Acinetobacter species had more bacterial growth, better acceptable sensory score, and fewer volatile compounds than beef inoculated with Pseudomonas putrifaciens (P Ͻ Ͻ Ͻ Ͻ Ͻ 0.05). Even though the growth of Acinetobacter spp. was 74 times more than that of Pseudomonas putrifaciens, the TBA values with Acinetobacter spp. increased only 60% of that with Pseudomonas putrifaciens after 8 d. Types of bacteria seem to be more important in lipid oxidation than numbers.

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Effect of carbon dioxide on growth of Pseudomonas fluorescens

Cited by 112 publications

References 11 publications

Effect of Modified Atmospheres on the Growth and Extracellular Enzyme Activities of Psychrotrophs in Raw Milk

Effect of Modified Atmospheres on the Growth and Extracellular Enzyme Activities of Psychrotrophs in Raw Milk

Anaerobic Microbiology of Fresh Beef Packaged Under Modified Atmosphere or Vacuum

Effects of Pseudomonas putrifaciens and Acinetobacter spp. on the Flavor Quality of Raw Ground Beef

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