Spherical Lactic Acid-producing Bacteria of Southern-grown Raw and Processed Vegetables
AUTOR(ES)
Mundt, J. Orvin
RESUMO
The frequency and levels of population of the spherical lactic acid-producing bacteria were determined on raw and processed yellow summer and zucchini squash, a variety of greens, green beans, okra, southern peas, and butter and lima beans, and on fresh cucumbers and corn flowers. Six taxa occurred consistently: Leuconostoc mesenteroides, yellow-pigmented streptococci, Streptococcus faecium, Aerococcus viridans, and S. faecalis and S. faecalis var. liquefaciens. The same taxa occurred with the same order of frequency on processed, frozen vegetables, but with a marked decrease in the occurrence of S. faecalis var. liquefaciens. S. lactis, S. cremoris, S. equinus, S. bovis, and pediococci were isolated infrequently. No other member of the viridans group of the streptococci and no member of the pyogenic group was isolated. Approximately 88% of the cultures were identified. Total counts of the lactic-acid-producing bacteria rarely exceeded 105 per gram of sample, and there was a reduction by 90% during the second year of study, probably because of drought. Only one bacterial species was found on 40% of the raw and 34% of the processed vegetable samples. Two or more species or taxa were present on the remainder of 153 raw and 56 processed vegetable samples. A. viridans was present on squash, greens, okra, and southern peas, and its frequency of occurrence on vegetables suggests that plants are its natural habitat.
ACESSO AO ARTIGO
http://www.pubmedcentral.nih.gov/articlerender.fcgi?artid=547188Documentos Relacionados
- Proteinase Activity in Slow Lactic Acid-Producing Variants of Streptococcus lactis
- Culture of Five Commonly Used Acid-Producing Bacteria on Banana Pulp
- A GLUTAMIC ACID-PRODUCING BACILLUS1
- THE ANAEROBIC MONOTRICHOUS BUTYRIC ACID-PRODUCING CURVED ROD-SHAPED BACTERIA OF THE RUMEN
- Organic Acid Production by Basidiomycetes: I. Screening of Acid-Producing Strains