Adenosinetriphosphate (ATP) Levels in Foods Contaminated by Bacteria
- 1 December 1970
- journal article
- Published by Wiley in Journal of Applied Bacteriology
- Vol. 33 (4) , 758-767
- https://doi.org/10.1111/j.1365-2672.1970.tb02260.x
Abstract
Summary.: ATP levels were determined in micro‐organisms and in foods, either as purchased or after incubation or addition of living bacteria. ATP levels in foods were divided into intrinsic ATP (derived from the original tissue) and microbial ATP. Intrinsic ATP decreased during incubation while bacterial ATP increased. At sufficiently high levels of contamination ATP levels could be related to bacterial concentrations.Keywords
This publication has 4 references indexed in Scilit:
- Determination of picogram amounts of ATP using the luciferin-luciferase enzyme systemAnalytical Biochemistry, 1967
- DEVELOPMENT OF THE FIREFLY BIOLUMINESCENT ASSAY FOR THE RAPID, QUANTITATIVE DETECTION OF MICROBAL CONTAMINATION OF WATERPublished by Defense Technical Information Center (DTIC) ,1967
- Rapid determination of picomole quantities of ATP with a liquid scintillation counterAnalytical Biochemistry, 1966
- The Energy Source for Bioluminescence in an Isolated SystemProceedings of the National Academy of Sciences, 1947