A medium for the detection of bacteria causing green discolouration of cooked cured meat products

Abstract

A cooked haemoglobin medium was developed for the detection of hydrogen-peroxide-producing bacteria. The composition and preparation of this medium are described. The medium has proved to be an adequate medium for diagnosis of the greening of cooked cured meat products caused by hydrogen-peroxide-producing lactic acid bacteria.

DOI: 10.1007/BF00170574

Cite this paper

@article{Stekelenburg2004AMF, title={A medium for the detection of bacteria causing green discolouration of cooked cured meat products}, author={F. K. Stekelenburg and W. L. J. M. Zomer and Sieger Jeen Mulder}, journal={Applied Microbiology and Biotechnology}, year={2004}, volume={33}, pages={76-77} }