The Cause of “Black Beets”: An Example of Oligodynamic Action as a Contributory Cause of Spoilage

Cameron, E. J.; Esty, J. R.; Williams, C. C.

doi:10.1111/j.1365-2621.1936.tb17771.x

Cited by 9 publications

(6 citation statements)

References 1 publication

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“…Potential causes of the "black ring" defect include a boron deficiency during beet root development (Halbrooks, 1981), the presence of oxygen in the can headspace (Vilece et al, 1955), microbial activity (Cameron et al, 1936), nonenzymic browning (Parkin and Im, 1990) or the action of oxidative enzymes (Stevenson, 1925;Boscan et al, 1962: Lee andSmith, 1979).…”

Section: Introductionmentioning

confidence: 99%

Endogenous Polyphenoloxidase Activity Associated with the “Black Ring” Defect in Canned Beet (Beta vulgaris L.) Root Slices

Im¹,

Parkin²,

Elbe³

1990

Journal of Food Science

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Discoloration of canned beet root slices resulted after 5-10 min exposure of beet roots to live steam, and subsequent incubation of slices in air at least 20 min. The "black ring" of discoloration moved radially toward the center of the slice as time of steam-peeling was increased. Dipping slices (prepared after steam-peeling) in solutions of inhibitors of PPO before incubation in air inhibited or prevented discoloration. Based on these data, thermal stability of PPO and POX, heat penetration profiles, and location of the discoloration zone, a model to explain discoloration was developed.

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Section: Introductionmentioning

confidence: 99%

Endogenous Polyphenoloxidase Activity Associated with the “Black Ring” Defect in Canned Beet (Beta vulgaris L.) Root Slices

Im¹,

Parkin²,

Elbe³

1990

Journal of Food Science

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“…CULTURES DISTINCT FROM B. NIGER AND B. ATERRIMUS B. betanigrificans exhibited morphologic and cultural differences, especially the production of gas on carbohydrate media which readily separates it both from B. niger and B. atemimus. It was not found to produce a black pigment on potato, milk agar, or ordinary peptone or sugar agars, but it does produce a brownish or black pigment in the presence of metallic iron in various media, as originally reported by Cameron, Esty and Williams (1936).…”

Section: R6le Of Fermentable Carbohydrates In the Pigmentation Of B mentioning

confidence: 53%

“…Other species capable of producing a black coloration have been described. Carbone and associates (1921) refer to Bacillts tyrosinogenes of Rusconi; Fabian and Nienhuis (1934) found Bacillus nigrificans in spoiled pickles; and Cameron, Esty and Williams (1936) described Baciullut betanigrificans capable of blackening beets and culture media in the presence of iron. The relationships of these proposed species to B. niger and B. aterrimus have not hitherto been defined.…”

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confidence: 99%

Cultural Requirements for the Production of Black Pigments by Bacilli

Clark

Smith

1939

J Bacteriol

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Spore-bearing aerobic bacteria' capable of producing striking black pigments have been known since the early reports of Gorini (1896) on "Bacillus lactis-niger" and of Biel (1896) and Lunt (1896) on "Bacillus mesentericus-niger." Although these types have become established in the bacteriological literature under the respective binomial designations of Bacillus niger (Migula, 1900) and Bacillus aterrimus (Lehmann and Neumann, 1896), there has been little agreement upon their characterization or upon the cultural conditions necessary for their pigmentation. Ford (1927) noted that B. aterrimus blackened potato very strikingly, in contrast to the brown color produced by B. niger. On the other hand, the differential key in Bergey's Manual (1934) employed the blackening of potato in the reverse order for separating the two species-B. aterrimu.s, white to pink; B. niger, black. Levine and Soppeland (1926) found both species capable of blackening potato, but only B. niger capable of fermenting lactose. This character was therefore used to separate the two species. Lehmann, Neumann and Breed (1931) considered the pigment-producing abilities of these organisms to be variable or inconstant, and grouped them together with forms closely related to Bacillus vulgatus.

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“…The p H value of the medium is of great importance but often differences in p H alone cannot explain differences in two media. Cameron, Esty, and Williams (1936) make an interesting comment regarding possible loss of original high thermal resistance of spores through laboratory manipulations.…”

Section: Discussionmentioning

confidence: 99%

Bacteriological Studies Relating to Thermal Processing of Canned Meats Vii. Effect of Substrate Upon Thermal Resistance of Spores

Vinton¹,

Martin²,

Gross³

1947

Journal of Food Science

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The Cause of “Black Beets”: An Example of Oligodynamic Action as a Contributory Cause of Spoilage

Cited by 9 publications

References 1 publication

Endogenous Polyphenoloxidase Activity Associated with the “Black Ring” Defect in Canned Beet (Beta vulgaris L.) Root Slices

Endogenous Polyphenoloxidase Activity Associated with the “Black Ring” Defect in Canned Beet (Beta vulgaris L.) Root Slices

Cultural Requirements for the Production of Black Pigments by Bacilli

Bacteriological Studies Relating to Thermal Processing of Canned Meats Vii. Effect of Substrate Upon Thermal Resistance of Spores

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