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Cold tolerant microbes in spoilage and the environment by Society for Applied Bacteriology. Demonstration Meeting.

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Published by Academic Press in London, New York .
Written in English

Subjects:

  • Food -- Microbiology -- Congresses.,
  • Psychrophilic bacteria -- Congresses.,
  • Bacteria -- Ecology -- Congresses.,
  • Food spoilage -- Congresses.

Book details:

Edition Notes

Statementedited by A. D. Russell and R. Fuller.
SeriesSociety for Applied Bacteriology technical series ; no. 13, Technical series (Society for Applied Bacteriology) ;, no. 13.
ContributionsRussell, A. D. 1936-, Fuller, R.
Classifications
LC ClassificationsQR115 .S59 1979
The Physical Object
Paginationxii, 169 p. :
Number of Pages169
ID Numbers
Open LibraryOL4426508M
ISBN 100126037507
LC Control Number79050315

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Get this from a library! Cold tolerant microbes in spoilage and the environment. [A D Russell; R Fuller; Society for Applied Bacteriology. Demonstration Meeting.]. Cold Tolerant Microbes in Spoilage and the Environment (Technical series / Society for Applied Bacteriology) by A.D. Russell and R. Fuller. Academic Press Inc, This book has hardback -library,With usual stamps and markings,In good all round dust jacket. Please note the Image in this listing is a stock photo and may not match the covers of the actual item,grams. Cold-adapted microorganisms play a major role in nutrient turnover and primary biomass production in cold ecosystems and have important applications in biotechnology and in the study of food spoilage microorganisms. In this up-to-date book, prominent authors present cutting-edge knowledge and current concepts on cold-adapted microorganisms. This chapter deals with the cold tolerance/resistance mechanisms operating in microorganisms and the utility of cold-tolerant microbes in improving soil quality and productivity of agricultural crops.

  continuously changing environment, thus developing tolerance or resistance to increased “doses” of particular stresses. Different types of organism possess different inherent resistances and sus-ceptibilities to stress. For instance, Gram-negative bacteria are re-garded as being more sensitive to cold shock, chilling, and freez-.   The predominant bacteria associated with spoilage of refrigerated beef and pork, are Brochothrix thermosphacta, Carnobacterium spp., Enterobacteriaceae, Lactobacillus spp., Leuconostoc spp., Pseudomonas spp. and Shewanella putrefaciens. The main defects in meat are off-odours and off-flavours, but discolouration and gas production also occur. C.O. Gill, in Novel Food Packaging Techniques, Delaying microbial spoilage. Spoilage bacteria will grow on meat that is not frozen under both aerobic and anaerobic conditions (Lowry and Gill, ).When the initial numbers of bacteria are relatively low, the spoilage flora will be dominated by those species of bacteria that grow most rapidly in the environment provided by the meat. The spoilage of vacuumpacked beef by cold tolerant bacteria. p. 83– In A. D. Russell and R. Fuller (eds), Cold Tolerant Microbes in Spoilage and the Environment, SAB Technical Serves, Vol. —Academic Press, London. Google Scholar.

ery environment may be able to grow in the more vulnerable products. Bacteria are expected to gain increasing importance in the product spoilage. New emerg-ing spoilers include e.g. acid-tolerant aerobic bacteria (e.g. Alicyclobacillus) in PET-bottled beverages, .   The recent discovery of cold-tolerant microorganisms in glaciated and permanently frozen environments has broadened the known range of environmental conditions which support microbial life. Psychrophilic bacteria belong to four phylogenetic groups, the alpha and gamma subdivisions of the Proteobacteria, the Flexibacter-Bacteroides-Cytophaga. Refrigerated food processing facilities are specific man-made niches likely to harbor cold-tolerant bacteria. To characterize this type of microbiota and study the link between processing plant and product microbiomes, we followed and compared microbiota associated with the raw materials and processing stages of a vacuum-packaged, cooked sausage product affected by a prolonged quality. The environment inside a refrigerator usually creates an inhospitable environment for many bacteria. But other bacteria are able to grow at cold temperatures, preferring some food hosts over others, such as poultry, eggs, milk and meat. Some bacteria make their presence known by covering food with unappetizing colors and fuzzy growths.