The Growth of <i>Microbacterium thermosphactum</i> on Beef

Abstract

Microbacterium thermosphactum grew aerobically at 5°C on beef when the pH was as low as 5.4. It did not grow anaerobically if the pH of the meat was below 5.8, but grew readily at pH 6.0 or higher. On vacuum‐packaged beef of pH 5.8 or lower, growth was dependent not only on pH but also on the oxygen permeability of the packaging film. Above pH 5.9 growth occurred with all the films tested.