Microbacterium thermosphactum, spec: nov.; a nonheat resistant bacterium from fresh pork sausage.
نویسندگان
چکیده
In the course of a study of the microbial flora of fresh pork sausage (Sulzbacher and McLean, 1951) a gram positive rod associated with sausage flavor deterioration was isolated repeatedly. Although this organism tentatively was identified as belonging to the genus Microbacterium, it differs sufficiently from the described species of that genus to justify the publication of a complete description together with an explanation of its classification. The name Microbacterium thermosphactum is proposed for the organism.
منابع مشابه
Update: prevalence of Salmonella in pork sausage.
One hundred seventy-five samples of fresh pork sausage representing thirty-five different commercial brands from six different retail stores were examined for the presence of salmonellae by standard enrichment, plating, biochemical and serological techniques. Contamination levels varied from 0 to 50% among stores and from 0 to 28% among brands. Prior research implied reduced prevalence of salmo...
متن کاملToxoplasma gondii in fresh pork sausage and seroprevalence in butchers from factories in Londrina, Paraná State, Brazil.
The aims of this study were to verify the presence of Toxoplasma gondii cysts in fresh pork sausage and the presence of antibodies against T. gondii in serum of workers from factories with Municipal Inspection Service, in Londrina, PR, Brazil. 149 samples of sausage were collected from eight factories and blood samples from 47 workers. We also took information about the practices that were adop...
متن کاملModeling prevalence and counts from most probable number in a bayesian framework: an application to Salmonella typhimurium in fresh pork sausages.
Prevalence and counts of Salmonella Typhimurium in fresh pork sausage packs at the point of retail were modeled by using Irish and United Kingdom retail surveys' data. A methodology for modeling a second-order distribution for the initial Salmonella concentration (lambda0) in pork sausage at retail was presented considering the uncertainty originated from the most probable-number (MPN) serial d...
متن کاملLipid oxidation, sensory characteristics, and color of fresh pork sausage from immunologically castrated pigs stored frozen for up to 12 weeks
Two studies were conducted to evaluate the quality characteristics of fresh sausage manufactured from immunologically castrated (IC) pigs, an emerging technology in the pork industry. Study 1: Fresh sausage patties from ground Boston butts fabricated from PC (physically castrated) pigs fed 0.55% SID (standard illeal digestible) lysine, IC pigs fed 0.55% SID lysine, and IC pigs fed 0.65% SID lys...
متن کاملMicrobial successions are associated with changes in chemical profiles of a model refrigerated fresh pork sausage during an 80-day shelf life study.
Fresh pork sausage is produced without a microbial kill step and therefore chilled or frozen to control microbial growth. In this report, the microbiota in a chilled fresh pork sausage model produced with or without an antimicrobial combination of sodium lactate and sodium diacetate was studied using a combination of traditional microbiological methods and deep pyrosequencing of 16S rRNA gene a...
متن کاملذخیره در منابع من
با ذخیره ی این منبع در منابع من، دسترسی به آن را برای استفاده های بعدی آسان تر کنید
برای دانلود متن کامل این مقاله و بیش از 32 میلیون مقاله دیگر ابتدا ثبت نام کنید
ثبت ناماگر عضو سایت هستید لطفا وارد حساب کاربری خود شوید
ورودعنوان ژورنال:
- Journal of bacteriology
دوره 65 4 شماره
صفحات -
تاریخ انتشار 1953