Effect of Carbon Dioxide on Growth of Meat Spoilage Bacteria
AUTOR(ES)
Gill, C. O.
RESUMO
The ability of CO2 to inhibit respiration and growth of representative strains of seven species of meat spoilage bacteria was examined. Enterobacter and Microbacterium thermosphactum were unaffected by CO2. Both respiration and growth of the other species were inhibited. With four of the species (fluorescent and nonfluorescent Pseudomonas, Alteromonas putrefaciens, and Yersinia enterocolitica), the inhibition pattern in a complex medium was similar, and inhibition was incomplete and reached a maximum level at comparatively low concentrations of CO2. With Acinetobacter, inhibition continued to increase with increasing CO2 concentration. The degree of inhibition with a constant concentration of CO2 in solution increased with decreasing temperature for all CO2-susceptible species except the nonfluorescent Pseudomonas. Anaerobic growth of CO2-susceptible facultative anaerobes was unaffected by CO2.
ACESSO AO ARTIGO
http://www.pubmedcentral.nih.gov/articlerender.fcgi?artid=291329Documentos Relacionados
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