Effect of pH and oxygen tension on staphylococcal growth and enterotoxin formation in fermented sausage.

@article{Barber1972EffectOP,
  title={Effect of pH and oxygen tension on staphylococcal growth and enterotoxin formation in fermented sausage.},
  author={L E Barber and R H Deibel},
  journal={Applied microbiology},
  year={1972},
  volume={24 6},
  pages={891-8}
}
Commercial fermented 0sausages that contained significant numbers of viable coagulase-positive staphylococci were found to have the growth localized in the outermost areas of the sausage where oxygen tension was highest. Staphylococci were found to be more acid-tolerant aerobically than anaerobically. With chemical acidulation of sausage, growth could be controlled both aerobically and anaerobically with approximately 1.5% glucono delta lactone. Biological acidulation with a high inoculum of… CONTINUE READING

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