A STUDY OF THE LACTIC ACID BACTERIA THAT CAUSE SURFACE DISCOLORATIONS OF SAUSAGES

Publisher Website
Google Scholar
Abstract
Of 30 cultures studied, 20 comprised a homogeneous and distinct group of heterofermentative lactobacilli that belonged to one serological type. The remaining 10 cultures were members of the genus Leuconostoc but failed to produce mucoid colonies on sucrose agar, although this sugar was fermented. All sausage-greening cultures were salt-tolerant and capable of growing at low temps. Evidence is presented that the sausage discoloration results from the production of H2O2 by the microorganisms.
Keywords