Anaerobic Methods, Techniques and Principles for Food Bacteriology: A Review

Abstract

Anaerobic systems for cultivation of bacteria have been studied extensively in clinical and environmental microbiology. Such studies have not received much attention in food microbiology, except perhaps in the canning industry. This review summarizes the developments of anaerobic methodology from early stages to the modern era. Theories and principles behind modern methods are presented as well as a discussion of problems that may arise. Also theoretical concepts attributing to oxygen sensitivity of anaerobes and practical use of reducing agents in the cultivation of anaerobes are considered. The purpose of this review is to provide food microbiologists with some guidelines in use and development of anaerobic methodology and cultivation systems in bacteriology.