Nutrition of the Heterofermentative Lactobacilli That Cause Greening of Cured Meat Products

Evans, James B.; Niven, C. F.

doi:10.1128/jb.62.5.599-603.1951

Cited by 156 publications

(51 citation statements)

References 4 publications

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“…Gas was not produced from glucose under aerobic conditions and the bacterium did not grow in the presence of 6.5% NaCl or at pH 9.6. It grew on APT medium [11] containing cellobiose, fructose, galactose, glucose, maltose, mannose or ra¤nose, but not on the same medium containing D-arabinose, L-arabinose, glycerol, mannitol, xylitol or xylose under aerobic conditions. The isolate hydrolysed starch after 7 days incubation, was aesculin hydrolysis-positive and was haemolytic on Columbia blood agar base (Oxoid) containing either sheep or horse blood.…”

Section: Resultsmentioning

confidence: 99%

Hydration of linoleic acid by bacteria isolated from ruminants

Hudson

1998

FEMS Microbiology Letters

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Two strains of Enterococcus faecalis isolated from the ovine rumen and known to hydrate oleic acid were shown to transform linoleic acid by hydration into two products. The products, identified as 10-hydroxy-12-octadecenoic acid and 13-hydroxy-9-octadecenoic acid, were formed during stationary phase in yields of 13% and 6% respectively. Yields increased to 22% and 14% when culture conditions were optimised. To our knowledge, this is the first report of 13-hydroxy-9-octadecenoic acid production by bacteria. During a search for further linoleic-acid-hydrating bacteria, a strain of Streptococcus bovis isolated from bovine faeces and the ruminal strain S. bovis JB1 were found to hydrate linoleic acid. Both strains formed only one product and the most rapid appearance occurred during exponential growth. The S. bovis product, identified as 13-hydroxy-9-octadecenoic acid, formed in a yield of 28%. This study provides the first information on linoleic acid hydration by ruminal bacteria. z

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Section: Resultsmentioning

confidence: 99%

Hydration of linoleic acid by bacteria isolated from ruminants

Hudson

1998

FEMS Microbiology Letters

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“…The method of Cavett (1963) wa8 used to isolate catalase negative organisms. The isolates were picked into APT broth (Evans & Niven, 1951). Catalase positive isolates were picked into Oxoid Nutrient broth (NB).…”

Section: Isolatesmentioning

confidence: 99%

Microbial Progression in Sliced Vacuum Packaged Bacon at Refrigeration Temperatures

Dempster¹

1973

Journal of Applied Bacteriology

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Three hundred and forty eight strains of micro-organisms were isolated from packaged bacon which had been cured by one or other of 2 methods (A and B) and stored at &loo for 7 weeks. Before storage, Micrococcus sub-group 7 (47%) and corynefonn bacteria (33%) were the principal contaminants of bacon cured by method A and Micrococcus subgroup 1 (20%) and Microbacterium thermosphactum (21%), in bacon cured by method B. After 7 days at O", coagulase negative staphyIooocci accounted for 10 and 33% of the microflora in bacon A and B, respectively: other organisms were micrococci, 60% (A) and 25% (B); corynebacteria, 20% (A) and 12.5% (B), yeasts (ToruZopsis candida and T . dattila) 5% (A) and 29% (B). In the following month at loo, Micrococcus sub-group 5 was the dominant (43-88%) contaminant of bacon B; the incidence of Streptococcus Group N ranged from 27-36y0 and that of unidentified lactic acid bacteria from 23-32%. Towards the end of storage, the order of dominance was Micrococcus sub-group 3 (38-58%) and atypical streptobacteria (38%) in A; Streptococcus Group N (42%) and Gram positive rods ( 6 2 0 % ) in B. Staphylococci tended to die out during storage of bacons cured by the 2 methods and coagulase positive staphylococci were not isolated. THE MANY reports on the microbial changes which occur during storage of vacuum packed bacon (Ingram, 1960;Cavett, 1962Cavett, , 1963; Tonge, Baird-Parker & Cavett, 1964 ; Patterson, 1965) indicate that the microflora consists mainly of Xtaphylococcus, Micrococcus, lactobacilli, Xtreptococcus Group D, leuconostocs, and pediococci. Minor components of the microflora have rarely been discussed. This communication presents data on the major and minor components of the microflora of packaged bacon, the effect of 2 curing techniques on the types of micro-organisms, and the changes in the flora of bacon during refrigerated storage. Materials and MethodsBacon Cure method A Packs of bacon were taken randomly from the production line of a factory where de-fatted pork middles, from which the rind had been removed, were immersed for 10-15 sec in hot (98") brine [composition (g/l): NaC1, 200; NaN02, 1.11 with the aim of reducing contamination. A multi-needle injection apparatus (Anco Universal Supplies, Chicago) was used to inject a brine [containing (g/l): NaCl, 250; NaNO,, 1.5, NaNO,, 1; sodium ascorbate, 4-51. The injected meat was immersed for 2 days in freshly prepared brine [containing (g/l): NaCl, 260; NaNO,, 0.75; NaNO,, 1.51, L.5431

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“…The media used in the bioassay of the antilactic activity were based on the APT medium (All Purpose medium with Tween 80) designed for lactobacilli by Evans & Niven (1951) and modified, as specified in the text, by reducing the amounts of Tryptone and/or yeast extract and by increasing the NaCl concentration.…”

Section: Thin Layer Chromatography (Tlg)mentioning

confidence: 99%

Studies on the Antimicrobial Activity of Olive Phenolic Compounds

Juven¹,

Henis²

1970

Journal of Applied Bacteriology

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Summary. Treatment of green olives for 2 min with dilute hot alkali before brining increased the release of sugars, B complex vitamins, amino acids and phenolic compounds, and enhanced the establishment of lactic acid bacteria in the brine. Two components of the ethyl acetate extract of green olives, which showed an antibacterial activity, were isolated and identified as the glycoside oleuropein and its phenolic aglycone. The inhibition of Lactobacillus plantarum by the ethyl acetate extract or by oleuropein was augmented by reducing the concentration of organic nitrogenous compounds, increasing the NaCl concentration in the assay medium and decreasing the inoculum size. Besides its activity towards various bacteria, oleuropein inhibited the growth of Geotrichum candidum Link, Rhizopus sp. and Rhizoctonia solani Kühn. On the basis of these findings, an explanation for some problems in the lactic fermentation of green olives is suggested.

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Nutrition of the Heterofermentative Lactobacilli That Cause Greening of Cured Meat Products

Cited by 156 publications

References 4 publications

Hydration of linoleic acid by bacteria isolated from ruminants

Hydration of linoleic acid by bacteria isolated from ruminants

Microbial Progression in Sliced Vacuum Packaged Bacon at Refrigeration Temperatures

Studies on the Antimicrobial Activity of Olive Phenolic Compounds

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