Effect of lactobacilli and carbon dioxide on the growth of Microbacterium thermosphactum on fresh beef.

@article{Roth1975EffectOL,
  title={Effect of lactobacilli and carbon dioxide on the growth of Microbacterium thermosphactum on fresh beef.},
  author={Lois Roth and Douglas A S Clark},
  journal={Canadian journal of microbiology},
  year={1975},
  volume={21 5},
  pages={629-32}
}
Studies with articifially inoculated fresh beef showed that lactobacilli markedlyrestrict the growth of Microbacterium thermosphactum when the beef is vacuum-packaged. High concentrations of carbon dioxide (up to 75%) had little effect on the growthof M. thermosphactum under either aerobic or anaerobic conditions. Tests were madewith samples of lean beef… CONTINUE READING