LACTOBACILLUS VIRIDESCENS NOV. SPEC., A HETEROFERMENTATIVE SPECIES THAT PRODUCES A GREEN DISCOLORATION OF CURED MEAT PIGMENTS
- 1 June 1957
- journal article
- research article
- Published by American Society for Microbiology in Journal of Bacteriology
- Vol. 73 (6), 758-759
- https://doi.org/10.1128/jb.73.6.758-759.1957
Abstract
Lactobacillus viridescens is described. It is homogeneous with respect to morphology, physiology, nutrition, and serology and may be readily separated from other heterofermentative spp. of this genus. Members of this species were isolated from a variety of cured meat products produced in many different geographical areas. They are capable of causing a greenish discoloration of cured meat pigments, resulting in serious economic losses.Keywords
This publication has 6 references indexed in Scilit:
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- NUTRITION OF THE HETEROFERMENTATIVE LACTOBACILLI THAT CAUSE GREENING OF CURED MEAT PRODUCTSJournal of Bacteriology, 1951
- A STUDY OF THE LACTIC ACID BACTERIA THAT CAUSE SURFACE DISCOLORATIONS OF SAUSAGESJournal of Bacteriology, 1949