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KMID : 1007519950040040273
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Food Science and Biotechnology
1995 Volume.4 No. 4 p.273 ~ p.279
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The Growth - interfering Effects of G cocci Isolates on Poultry Spoilage Microorganisms
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Yi, Young Hyoun
Tanteeratarm, Kikiat/Chen, Tsun Chien
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Abstract
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The purpose of this study was to investigate the possible growth-interferences of spoilage microorganisms by G+cocci on broiler carcasses. Seven G^+cocci isolates and two spoilage microbial isolates (Gram-negative rod-type) were obtained from fresh and spoiled broiler carcasses, respectively. Fresh nutrient broth cultures of the isolates were prepared before each study. Inoculum with mixtures of the G^+cocci and the spoilage microbial cultures at ratios of 1:1, 1:0.1, and 1:0.01 were prepared and incubated at 2-4℃, 5-7℃, and 19-21℃. The interfering effects of these mixtures were also investigated in autoclaved ground broiler meat and ground fresh broiler meat without skin at ratios of 1:1, 1:0.1, and 1:0.01, and incubated at 2-4℃. The growth of these mixtures was also examined by measuring the absorbances of broth cultures at 660 nm as well as total plate counts. The presence of the G^+ cocci consistently slowed down the growth of the spoilage microorganisms. The growth-interfering effects were greater at 2-4℃ and 5-7℃ than 19-21℃. The higher the ratio of the G^+cocci to the rod-type spoilage microorganisms, the more significant the growth-interfering effect was observed.
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