Minimum inhibitory concentration (MIC) of sodium lactate for pathogens and spoilage organisms occurring in meat products.

@article{Houtsma1993MinimumIC,
  title={Minimum inhibitory concentration (MIC) of sodium lactate for pathogens and spoilage organisms occurring in meat products.},
  author={P C Houtsma and Joyce de Wit and Frans M. Rombouts},
  journal={International journal of food microbiology},
  year={1993},
  volume={20 4},
  pages={
          247-57
        }
}
Pathogens and spoilage organisms occurring in meat products were screened in laboratory media, according to a method of Eklund (1983), in order to determine the specific inhibitory effect of lactate on growth of these microorganisms under optimum growth conditions (pH 6.5, 20 degrees C). In general, Gram-positive bacteria were more sensitive towards lactate than Gram-negative bacteria. It was shown especially, that strains that were able to grow at water activities of 0.95 and below in the… CONTINUE READING
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