Physiology of and the influence of selected stress factors on the growth and survival of thermophilic Bacillus species associated with vacuum packed meat products

dc.contributor.advisorSteyn, P.L.
dc.contributor.postgraduateGouws, Pieter Andries
dc.date.accessioned2022-05-17T11:22:31Z
dc.date.available2022-05-17T11:22:31Z
dc.date.created2021/09/10
dc.date.issued1989
dc.descriptionDissertation (MSc)--University of Pretoria, 1989.
dc.description.abstractFrom all the 16 isolates obtained from different types of sausages and spices only 7 showed typical characteristics of thermophilic Bacillus species. The results showed that the thermophilic bacteria frequently occurred in the products. All the isolates could be related to the bacteria found in spices and non-meat ingredients used in the manufacturing of the products. API 50 CHB showed that there were four dominating groups of thermophiles within the isolates. All the isolates were Gram-positive rods producing endospores. B. coagulans (44, 57 and 58) was the most common species isolated followed by B. licheniformis (50 and S1) and B. stearothermophilus {B8). The production of lactic acid as a fermentation product is unusual in the genus Bacillus, although B. coagulans (43, 44, 57, 58, DSM 2312) carries out a typical homolactic fermentation.
dc.description.availabilityUnrestricted
dc.description.degreeMSc
dc.description.departmentMicrobiology and Plant Pathology
dc.identifier.citation*
dc.identifier.urihttps://repository.up.ac.za/handle/2263/85546
dc.language.isoen
dc.publisherUniversity of Pretoria
dc.rights© 2020 University of Pretoria. All rights reserved. The copyright in this work vests in the University of Pretoria. No part of this work may be reproduced or transmitted in any form or by any means, without the prior written permission of the University of Pretoria.
dc.subjectUCTD
dc.subjectStress factors
dc.subjectGrowth and survival
dc.subjectthermophilic Bacillus species
dc.subjectvacuum packed meat products
dc.titlePhysiology of and the influence of selected stress factors on the growth and survival of thermophilic Bacillus species associated with vacuum packed meat products
dc.typeDissertation

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