Effect of Carbon Dioxide on Growth of Meat Spoilage Bacteria
- 1 February 1980
- journal article
- research article
- Published by American Society for Microbiology in Applied and Environmental Microbiology
- Vol. 39 (2), 317-319
- https://doi.org/10.1128/aem.39.2.317-319.1980
Abstract
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.This publication has 6 references indexed in Scilit:
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- Spoilage of vacuum-packaged dark, firm, dry meat at chill temperaturesApplied and Environmental Microbiology, 1979
- INCREASING SHELF LIFE BY CARBON DIOXIDE TREATMENT AND LOW TEMPERATURE STORAGE OF BULK PACK FRESH CHICKENS PACKAGED IN NYLON/SURLYN FILMJournal of Food Science, 1978
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