Bacterial sources of putrescine and cadaverine in chill stored vacuum‐packaged beef

Wiley - Tập 61 Số 2 - Trang 117-123 - 1986
R.H. Dainty1, Robert A. Edwards1, C. M. Hibbard1, S.V. Ramantanis1
1Agricultural and Food Research Council, Institute of Food Research, Bristol Laboratory, Langford, Bristol BS18 7DY, UK

Tóm tắt

Of the meat strains of streptobacteria, leuconostocs, Enterobacteriaceae and Brochothrix thermosphacta tested, only Hafnia alvei and Serratia liquefaciens showed diamine‐producing potential during growth in pure culture on beef stored in vacuum packs at 1°C. Both organisms produced cadaverine at concentrations similar to those reported previously in naturally contaminated beef stored under the same conditions. Putrescine concentrations produced by the two organisms, however, were an order of magnitude lower. During the growth on beef of either H. alvei or S. liquefaciens in mixed culture with arginine‐utilizing strains of streptobacteria, putrescine as well as cadaverine concentrations were similar to those detected in naturally contaminated samples.

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Wiley

Tập 61 Số 2

117-123

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