Affiliation:
1. Department of Food Technology, Iowa State University, Ames, Iowa 50010
Abstract
A new apparatus was developed for measuring changes in
E
h
,
p
H, and cell numbers. With this apparatus, the relationships of these parameters were studied at initial
E
h
levels of 200 and 40 mv (
p
H 7.0), by using
Clostridium perfringens
and
Pseudomonas fluorescens
. One of the strains of
C. perfringens
grew more luxuriantly at the higher
E
h
, in the presence of small quantities of oxygen, than at the lower one in the absence of oxygen.
P. fluorescens
could grow at a relatively low
E
h
(40 mv,
p
H 7.0) in pure culture but not in the presence of
C. perfringens
under the same conditions.
Publisher
American Society for Microbiology
Subject
General Pharmacology, Toxicology and Pharmaceutics,General Immunology and Microbiology,General Biochemistry, Genetics and Molecular Biology,General Medicine
Reference26 articles.
1. Quantitation of Clostridium perfringenis in foods;Angelotti R.;Appl. Microbiol.,1962
2. Effects of carbon dioxide and vacuum packaging on color and bacterial count of meat;Baran W. L.;J. Milk Food Technol.,1970
3. The behaviour of a food poisoning strain of Clostridium welchii in beef;Barnes E. M.;J. Appl. Bacteriol.,1963
4. The effect of redox potential on the growth of Clostridium welchii strains isolated from horse muscle;Barnes E. M.;J. Appl. Bacteriol.,1956
5. Cannan R. K. B. Cohen and W. M. Clark. 1926. Studies on oxidation-reduction. X. Reduction potentials in cell suspensions. Pub. Health Rep. Suppl. 55.
Cited by
8 articles.
订阅此论文施引文献
订阅此论文施引文献,注册后可以免费订阅5篇论文的施引文献,订阅后可以查看论文全部施引文献