Share

INFLUENCE OF STORAGE CONDITIONS ON SURVIVAL RATES AND FERMENTATIVE ACTIVITY OF LYOPHILIZED STAPHYLOCOCCI.

[In German. / En allemand.]

Author(s) : LIEPE H. U., POROBIC R.

Type of article: Article

Summary

STAPHYLOCOCCI ARE AN IMPORTANT COMPONENT OF THE CULTURES USED IN MEAT PRODUCTS MANUFACTURE. THE FERMENTATIVE ACTIVITY AND THE LEVEL OF THE BACTERIAL COUNT DETERMINE EFFICIENCY IN THE SUBSTRATE. LYOPHILISATES OF STAPHYLOCOCCUS CARNOSUS WERE TESTED UNDER DIFFERENT, DEFINED STORAGE CONDITIONS OVER A PERIOD OF 12 MONTHS. THE LEVEL OF THE BACTERIAL COUNT AND THE FERMENTATIVE ACTIVITY DID NOT RUN PARALLEL TO ONE ANOTHER. BOTH PARAMETERS CLEARLY DEPEND ON THE STORAGE TEMPERATURE AND TIME. TEMPERATURES OF 255 K (-18 DEG C) ARE RECOMMENDED FOR LIMITED STORAGE TIMES OF AT MOST 4-6 MONTHS, WHEN STORING STRAPHYLOCOCCAL LYOPHILISATES.

Details

  • Original title: [In German. / En allemand.]
  • Record ID : 1984-1256
  • Languages: German
  • Source: Fleischwirtschaft - vol. 63 - n. 11
  • Publication date: 1983/11
  • Document available for consultation in the library of the IIR headquarters only.

Links


See other articles in this issue (2)
See the source

Indexing