Literature DB >> 7103494

Identification of volatile organic compounds produced by fluorescent pseudomonads on chicken breast muscle.

B T Pittard, L R Freeman, D W Later, M L Lee.   

Abstract

Four different fluorescent pseudomonads were isolated from spoiled, uncooked chicken breasts and were grown in pure culture on initially sterile chicken breast muscle at 2 to 6 degrees C for 14 days. The volatile compounds produced by each culture were concentrated on a porous polymer precolumn and separated and identified by high-resolution gas chromatography-mass spectrometry.

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Year:  1982        PMID： 7103494      PMCID： PMC244261          DOI： 10.1128/aem.43.6.1504-1506.1982

Source DB:  PubMed          Journal:  Appl Environ Microbiol        ISSN： 0099-2240            Impact factor:   4.792


  11 in total

1.  High-resolution gas chromatographic profiles of volatile organic compounds produced by microorganisms at refrigerated temperatures.

Authors:  M L Lee; D L Smith; L R Freeman
Journal:  Appl Environ Microbiol       Date:  1979-01       Impact factor: 4.792

2.  Spoilage association of chicken breast muscle.

Authors:  T A McMeekin
Journal:  Appl Microbiol       Date:  1975-01

3.  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

4.  The taxonomic significance of fermentative versus oxidative metabolism of carbohydrates by various gram negative bacteria.

Authors:  R HUGH; E LEIFSON
Journal:  J Bacteriol       Date:  1953-07       Impact factor: 3.490

5.  Volatile Compounds Associated with Spoilage of Vacuum-Packaged Sliced Luncheon Meat by Brochothrix thermosphacta.

Authors:  G Stanley; K J Shaw; A F Egan
Journal:  Appl Environ Microbiol       Date:  1981-03       Impact factor: 4.792

6.  Spoilage association of chicken leg muscle.

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

7.  Spoilage association of chicken skin.

Authors:  H B Daud; T A McMeekin; C J Thomas
Journal:  Appl Environ Microbiol       Date:  1979-03       Impact factor: 4.792

8.  Quantitative methods for the gas chromatographic characterization of acidic fermentation by-products of anaerobic bacteria.

Authors:  T E Bohannon; G Manius; F Mamaril; L F Li Wen
Journal:  J Chromatogr Sci       Date:  1978-01       Impact factor: 1.618

9.  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

10.  Detection of volatile sulfide-producing bacteria isolated from poultry-processing plants.

Authors:  T A McMeekin; P A Gibbs; J T Patterson
Journal:  Appl Environ Microbiol       Date:  1978-06       Impact factor: 4.792
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  4 in total

Review 1.  Volatile mediated interactions between bacteria and fungi in the soil.

Authors:  Uta Effmert; Janine Kalderás; René Warnke; Birgit Piechulla
Journal:  J Chem Ecol       Date:  2012-06-01       Impact factor: 2.626

2.  Production of bioactive volatiles by different Burkholderia ambifaria strains.

Authors:  Ulrike Groenhagen; Rita Baumgartner; Aurélien Bailly; Amber Gardiner; Leo Eberl; Stefan Schulz; Laure Weisskopf
Journal:  J Chem Ecol       Date:  2013-07-07       Impact factor: 2.626

3.  Inhibitory effect against pathogenic and spoilage bacteria of Pseudomonas strains isolated from spoiled and fresh fish.

Authors:  L Gram
Journal:  Appl Environ Microbiol       Date:  1993-07       Impact factor: 4.792

4.  Probabilistic Models to Predict the Growth Initiation Time for Pseudomonas spp. in Processed Meats Formulated with NaCl and NaNO2.

Authors:  Hyunji Jo; Beomyoung Park; Mihwa Oh; Eunji Gwak; Heeyoung Lee; Soomin Lee; Yohan Yoon
Journal:  Korean J Food Sci Anim Resour       Date:  2014-12-31       Impact factor: 2.622
  4 in total

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