International Journal of Food Science & Technology · 1966 · 69 citations · 13 references
AgricultureMicrobiologyVeterinary MicrobiologyFood MicrobiologyFood PreservationPoultry MicrobiologyFood Preservation MicrobiologyFood SpoilageHatchery MicrobiologyMicrobial QualityPoultry BacteriologyStorage Effects On QualityCold Storage MicrobiologyEnterobacteriaceae SpoilageFood Spoilage BacteriaFood Spoilage MicrobiologyFood Spoilage OrganismsMicrobial Spoilage OrganismsRefrigerated Storage Spoilage
Summary The methods used for isolating and characterizing the Gram‐negative spoilage bacteria of chickens are described and discussed. When a comparison was made of the spoilage flora of chickens stored at 1, 10 and 15°G it was confirmed that pigmented and non‐pigmented strains of Pseudomonas predominated at 1°C together with the chromogenic organism hitherto described as Pseudomonas putrefaciens . On the other hand, the main spoilage organisms at 15°C were found to be strains of Acinetobacter and Enterobacteriaceae , the latter being difficult to relate to known species.
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Two simple media for the demonstration of pyocyanin and fluorescin.
Identification of Pseudomonas pyocyanea by the Oxidase Reaction