Literature DB >> 4562477

Nitrite burn in fermented sausage.

J N Bacus, R H Deibel.   

Abstract

A rare outbreak of anaerobic nitrite burn in fermented sausage afforded the isolation and characterization of the offending microorgansim which was identified as a Staphylococcus sp. Unlike most staphylococci, this organism reduces nitrite as well as nitrate.

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Year:  1972        PMID： 4562477      PMCID： PMC376531          DOI： 10.1128/am.24.3.405-408.1972

Source DB:  PubMed          Journal:  Appl Microbiol        ISSN： 0003-6919


  5 in total

1.  Identity of Staphylococcus epidermidis.

Authors:  D JONES; R H DEIBEL; C F NIVEN
Journal:  J Bacteriol       Date:  1963-01       Impact factor: 3.490

2.  Microbiology of meat curing. III. Some microbiological and related technological aspects in the manufacture of fermented sausages.

Authors:  R H DEIBEL; C F NIVEN; G D WILSON
Journal:  Appl Microbiol       Date:  1961-03

3.  Microbiology of meat curing. IV. A lyophilized Pediococcus cerevisiae starter culture for fermented sausage.

Authors:  R H DEIBEL; G D WILSON; C F NIVEN
Journal:  Appl Microbiol       Date:  1961-05

4.  A comparative study of known food-poisoning staphylococci and related varieties.

Authors:  J B EVANS; C F NIVEN
Journal:  J Bacteriol       Date:  1950-04       Impact factor: 3.490

5.  EFFECT OF ANAEROBIC GROWTH ON NITRATE REDUCTION BY STAPHYLOCOCCUS EPIDERMIDIS.

Authors:  N J JACOBS; J JOHANTGES; R H DEIBEL
Journal:  J Bacteriol       Date:  1963-04       Impact factor: 3.490
  5 in total

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