Lactobacillus viridescens nov. spec., a heterofermentative species that produces a green discoloration of cured meat pigments.

Niven et al. (1949) described, but did not name, a new species of heterofermentative lactobacillus that frequently is the cause of greening of cured meat pigments. These organisms were found to be physiologically and serologically homogeneous, and have been found widely distributed in and on cured meat products (Niven, 1951). Members of this species have been found to possess some rather unusual nutritional requirements (Evans and Niven, 1951; Deibel et al., 1955), and to show a wide range of heat tolerance (Niven et al., 1954). Because of the widespread occurrence of these unique but homogeneous organisms, it is desirable to name this new species, Lactobacillus viridescens nov. spec.