Bacteria Associated with Spoilage of Braunschweiger
- 1 March 1981
- journal article
- research article
- Published by Wiley in Journal of Food Science
- Vol. 46 (2) , 468-470
- https://doi.org/10.1111/j.1365-2621.1981.tb04887.x
Abstract
Refrigerated braunschweiger was spoiled mainly by Gram positive, catalase negative coçci identified as Streptococcus faecalis and Pediococcus pentosaceus. P. pentosaceus was isolated from sausage without nitrite held at refrigeration for 12 wk and from sausages made with 156 ppm nitrite stored at 22°C for 21 days. It produced souring and a low pH in the sausage. S. faecalis was isolated from refrigerated sausages and produced a perfumy or scented odor under anaerobic conditions. S. faecalis survived 65°C for 5 min and 60°C for 60 min. P. pentosaceus at levels of 108 cells/ml of broth survived 65°C for 5 min but did not survive when the number of cells was 103/ml.This publication has 1 reference indexed in Scilit:
- Gentamicin-Based Medium for the Isolation of Group D Streptococci and Application of the Medium to Water AnalysisApplied and Environmental Microbiology, 1978