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ToolsAdam, K. H., Brunt, J., Brightwell, G., Flint, S. H. and Peck, M. W. (2011) Spore germination of the psychrotolerant, red meat spoiler, Clostridium frigidicarnis. Letters in Applied Microbiology, 53 (1). pp. 92-97. ISSN 0266-8254
Full text not available from this repository.Abstract
Aims: To determine germination triggers of Clostridium frigidicarnis, an important spoilage bacterium of chilled vacuum-packed meat. Methods and Results: Germination of Cl. frigidicarnis spores in the presence of a range of potential nutrient and non-nutrient germinants was tested by monitoring the fall in optical density and by phase-contrast microscopy. The amino acid l-valine induced strong germination when paired with l-lactate in sodium phosphate under anaerobic conditions. Several other amino acids promoted germination when paired with l-lactate in sodium phosphate and the co-germinants NaHCO3 and l-cysteine. Heat activation, while not necessary for germination, increased the rate of germination. Spore germination was not observed when spores were incubated aerobically. Conclusions: Spores of psychrotolerant Cl. frigidicarnis germinated in the presence of l-valine in combination with l-lactate in sodium phosphate buffer under anaerobic conditions. Significance and Impact of the Study: Anaerobic conditions, l-valine and l-lactate, have been identified as triggering germination in Cl. frigidicarnis, and are all present in packs of fresh, vacuum-packaged, red meat. This new information adds to what is known about red meat spoilage by cold tolerant clostridia and can be used to develop intervention strategies to prevent meat spoilage.
| Item Type: | Article |
|---|---|
| Faculty \ School: | Faculty of Science > School of Biological Sciences |
| Related URLs: | |
| Depositing User: | LivePure Connector |
| Date Deposited: | 19 Dec 2022 15:33 |
| Last Modified: | 11 Oct 2025 23:58 |
| URI: | https://ueaeprints.uea.ac.uk/id/eprint/90288 |
| DOI: | 10.1111/j.1472-765X.2011.03071.x |
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