Affiliation:
1. Department of Food Science and Technology, Virginia Polytechnic Institute and State University, Blacksburg, Virginia 24061
Abstract
The influence of medium composition, pH, incubation time and gaseous atmosphere during incubation on enumeration of H2S-producing bacteria from anaerobically packaged pork was determined. Samples of anaerobically packaged pork were plated and H2S-producing bacteria isolated. Stock cultures of these isolates were prepared, diluted and pour-plated with Lead Acetate Agar (LAA) containing various concentrations of cysteine (0.001 to 0.005%) at different pH values (5.0 to 8.0). The inoculated plates were incubated at 21°C for various periods (3 to 6 d) under different gaseous atmospheres (N2, CO2 or mixtures of both). The conditions resulting in optimized recovery and enumeration of H2S-producing bacteria from anaerobically packaged pork consisted of pour-plating the isolates with LAA to which 0.003 to 0.005% cysteine was added and pH adjusted to 7.5–8.0 plus incubation in an atmosphere of 5%CO2–95%N2 for 5 to 6 d at 21°C.
Publisher
International Association for Food Protection
Subject
Microbiology,Food Science
Cited by
4 articles.
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