Literature DB >> 5466049

Hydrogen sulfide production by bacteria and sulfmyoglobin formation in prepacked chilled beef.

D J Nicol, M K Shaw, D A Ledward.   

Abstract

Meat stored at 1 to 2 C under low oxygen tensions, either in gas-impermeable packs or in controlled atmospheres, occasionally exhibited an undesirable green exudate. The green pigment was identified spectrophotometrically as sulfmyoglobin. The conversion of myoglobin to sulfmyoglobin resulted from the production of H(2)S by bacteria tentatively identified as Pseudomonas mephitica. This organism produced H(2)S only when the oxygen tension was about 1% and the pH of the meat was 6.0 and above.

Entities:  

Mesh：

Substances：

Year:  1970        PMID： 5466049      PMCID： PMC376828          DOI： 10.1128/am.19.6.937-939.1970

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


  6 in total

1.  Two simple media for the demonstration of pyocyanin and fluorescin.

Authors:  E O KING; M K WARD; D E RANEY
Journal:  J Lab Clin Med       Date:  1954-08

2.  Acetic Acid Production from Ethanol by Fluorescent Pseudomonads.

Authors:  R Y Stanier
Journal:  J Bacteriol       Date:  1947-08       Impact factor: 3.490

3.  A Skunke-like Odor of Bacterial Origin in Butter.

Authors:  T J Claydon; B W Hammer
Journal:  J Bacteriol       Date:  1939-03       Impact factor: 3.490

4.  The formation and properties of sulphmyoglobin and sulphcatalase.

Authors:  P NICHOLLS
Journal:  Biochem J       Date:  1961-11       Impact factor: 3.857

5.  Detection and incidence of specific species of spoilage bacteria on fish. I. Methodology.

Authors:  R E Levin
Journal:  Appl Microbiol       Date:  1968-11

6.  Detection and incidence of specific species of spoilage bacteria on fish. II. Relative incidence of Pseudomonas putrefaciens and fluorescent pseudomonads on haddock fillets.

Authors:  T Chai; C Chen; A Rosen; R E Levin
Journal:  Appl Microbiol       Date:  1968-11
  6 in total
  8 in total

1.  Characterization of hydrogen sulfide-producing bacteria isolated from meat and poultry plants.

Authors:  T A McMeekin; J T Patterson
Journal:  Appl Microbiol       Date:  1975-02

2.  Spoilage association of chicken leg muscle.

Authors:  T A McMeekin
Journal:  Appl Environ Microbiol       Date:  1977-06       Impact factor: 4.792

Review 3.  Tetrathionate reduction and production of hydrogen sulfide from thiosulfate.

Authors:  E L Barrett; M A Clark
Journal:  Microbiol Rev       Date:  1987-06

4.  Bacteriocin typing of Pseudomonas putrefaciens from food, human clinical specimens, and other sources.

Authors:  J L Williams; R E Levin
Journal:  Antonie Van Leeuwenhoek       Date:  1975       Impact factor: 2.271

5.  Spoilage of vacuum-packaged dark, firm, dry meat at chill temperatures.

Authors:  C O Gill; K G Newton
Journal:  Appl Environ Microbiol       Date:  1979-03       Impact factor: 4.792

6.  Volatiles produced by microorganisms isolated from refrigerated chicken at spoilage.

Authors:  L R Freeman; G J Silverman; P Angelini; C Merritt; W B Esselen
Journal:  Appl Environ Microbiol       Date:  1976-08       Impact factor: 4.792

7.  Mechanism Underlying Green Discolouration of Myoglobin Induced by Atmospheric Pressure Plasma.

Authors:  Hae In Yong; Mookyoung Han; Hyun-Joo Kim; Jeong-Yong Suh; Cheorun Jo
Journal:  Sci Rep       Date:  2018-06-28       Impact factor: 4.379

8.  Effect of Dietary Supplementation with Processed Sulfur on Meat Quality and Oxidative Stability in Longissimus dorsi of Pigs.

Authors:  Ji-Han Kim; Ha-Young Noh; Gyeom-Heon Kim; Go-Eun Hong; Soo-Ki Kim; Chi-Ho Lee
Journal:  Korean J Food Sci Anim Resour       Date:  2015-06-30       Impact factor: 2.622
  8 in total

北京卡尤迪生物科技股份有限公司 © 2022-2023.