Anaerobic Spoilage

Daryaei etal. (2006,2008) indicated that high-pressure processing (300-600MPa, 5 min) is an effective process to control residual viable count of Lactococcus in fresh lactic curd cheese incubated aerobically or anaerobically. Spoilage yeasts and titrat-able acidity could also be controlled. The product shelf life could be extended up to... 

Patole, Ranade, 2009) aadPropionispira (Ueki, Watanabe, Ohtaki, Kaku, Ueki, 2014). The analysis of brewery samples with culture-independent techniques has suggested that there are stiU new anaerobic spoilage bacteria to be discovered in the beer production chain (Nakakita, Takahashi, Sugiyama, Shigyo, Shinotsuka, 1998 Timke, Wang-Lieu, Altendorf, Lipski, 2005). 

Thermophilic anaerobic spoilage Spoilage due to endospore germination and growth in which gas and acid are produced, making cans bulge. 

Newton, K.G. and Gill, C.O. (1978) The development of anaerobic spoilage flora on meat stored at chill temperatures. J. Appl Bacteriol. 44, 91-95. 

Identification of Spoilage Microflora Table I lists the bacteria recovered from decomposed skipjack tuna after incubation for 24 h at 38°C. Eighteen of the 134 bacteria isolated were histamine formers, and these strains consisted of obligate and facultative anaerobes. 

The commercial sterilization procedure uses suflBcient heat to inactivate spores of pathogenic or spoilage organisms. Sterilization usually is used in conjunction with anaerobic storage conditions (68,80),... 

The need to determine the likelihood that human pathogens, particularly toxln-produclng anaerobes, can grow and produce toxins In MA packages before other spoilage organisms make the produce, either by appearance or by odor, offensive to the consumer. 

The problem of graisse or ropy wine , which gives affected wines a viscous, oily consistency, was described by Pasteur. Laborde (1907) postulated that this spoilage was caused by anaerobic micrococci, producing a mucilage (dextrane) that he assimilated to the substance produced by Botrytis cinerea. This problem may apparently have diverse bacterial causes, and two types of polysaccharides are involved in producing the oily consistency heteropolysaccharides and /i-glucane. 

This chapter deals exclusively with organoleptic defects that develop during aging. Some are of chemical origin (oxidation, reduction and contact with certain materials), but microbiological processes are often involved, even in the development of cork taint and spoilage due to sulfur derivatives. The various problems caused by anaerobic lactic bacteria are described, as well as the role of acetic bacteria. The mycodermic yeasts responsible for/tor are included in Section 8.3. 

---