A Note on the Spoilage of Prepacked Lamb Chops byMicrobacterium thermosphactum

摘要

Summary.The microflora developing at 5° on lamb chops, prepacked commercially, was found to consist largely of facultatively anaerobic, Gram positive, catalase positive, benzidine negative rods resemblingMicrobacterium thermosphactum.In contrast, beef steaks under the same conditions had a microflora made up predominantly of Gram negative bacteria