Journal ArticleDOI
Growth Inhibition of a Pseudomonas by Carbon Dioxide
A. Douglas King,C. W. Nagel +1 more
Reads0
Chats0
TLDR
In this paper, growth rate studies were conducted with Pseudomonas aeruginosa to measure the inhibitory effect of CO2 when such variables as temperature, O2, tension, pH, and ionic strength of the glucose-salts medium were controlled.Abstract:
SUMMARY— Growth rate studies were conducted with Pseudomonas aeruginosa to measure the inhibitory effect of CO2 when such variables as temperature, O2, tension, pH, and ionic strength of the glucose-salts medium were controlled. Depletion of O2 did not limit growth until more than 75% (v/v) of the air was replaced with nitrogen. Generation time increased with ionic strength of the medium. The influence of pH in the range of 6.0 to 7.4 on the growth rate was negligible. When these variables were controlled, a linear relationship between generation time and CO2 composition of the gas phase was observed. At 70% CO2 (v/v), the generation time was nearly doubled. Thus, CO2 inhibits the metabolism of the organism, and this inhibition is due to gaseous CO2 in the air only when other environmental factors are controlled.read more
Citations
More filters
Journal ArticleDOI
A review of effects of carbon dioxide on microbial growth and food quality
TL;DR: The degree to which carbon dioxide is effective generally increases with concentration, but high levels raise the possibility of establishing conditions where pathogenic organisms such as Clostridium botulinum may survive, and it is thought that such risks can be minimized with proper sanitation and temperature control.
Journal ArticleDOI
Estimation of bacterial growth rates from turbidimetric and viable count data
TL;DR: Turbidimetric measurements may be used reliably for estimation of maximum specific growth rates (mu max) and are compared to estimates obtained by viable count methods.
Journal ArticleDOI
Effect of carbon dioxide on yeast growth and fermentation
Rod Jones,Paul F. Greenfield +1 more
TL;DR: An understanding of the role of carbon dioxide, and particularly of its inhibitory effects on enzyme action and membrane function, is required if the observed global inhibition of yeasts and other fermentation systems is to be partitioned to its appropriate causes.
Journal ArticleDOI
Intelligent Food Packaging: A Review of Smart Sensing Technologies for Monitoring Food Quality.
TL;DR: This Review places the focus on an in-depth summary of the recent technological advances that hold the potential for being incorporated into food packaging to ensure food quality, safety, or monitoring of spoilage.
Journal ArticleDOI
Shelf life extension and microbiological safety of fresh meat — a review
TL;DR: In this article, the authors focus on the biochemical and microbiological composition of fresh meat, the spoilage patterns in fresh meat and the combination treatments which can be used by the meat processor to extend the shelf life and keeping quality of meat at refrigerated storage temperatures.
References
More filters
Journal ArticleDOI
Principles and Procedures of Statistics.
Journal ArticleDOI
The influence of carbon dioxide on bacteria.
George Valley,Leo F. Rettger +1 more
TL;DR: T careful scrutiny of the cumulative evidence of nearly fifty years of research must lead to the conclusion that the results of carbonation in any given case could not be predicted, and that further experimental data were necessary in order to avoid fallacious generalizations.
Journal ArticleDOI
The Effect of Carbon Dioxide on Bacterial Growth.
TL;DR: The first systematic investigation on the influence of carbon dioxide on micro-organisms was carried out by Frankel (1889) who corrected and correlated a number of earlier observations, and the statement that the effect cannot be attributed solely to the ph of the medium has been amply confirmed by further experiments.
Related Papers (5)
INFLUENCE OF CARBON DIOXIDE UPON THE METABOLISM OF Pseudomonas aeruginosa
A. Douglas King,C. W. Nagel +1 more