Hydrogen sulfide production by bacteria and sulfmyoglobin formation in prepacked chilled beef.

Applied microbiology ·Vol. 19 ·No. 6 ·1970-06-00 ·Pages 937-9

Nicol DJ, Shaw MK, Ledward DA

Abstract

Meat stored at 1 to 2 C under low oxygen tensions, either in gas-impermeable packs or in controlled atmospheres, occasionally exhibited an undesirable green exudate. The green pigment was identified spectrophotometrically as sulfmyoglobin. The conversion of myoglobin to sulfmyoglobin resulted from the production of H(2)S by bacteria tentatively identified as Pseudomonas mephitica. This organism produced H(2)S only when the oxygen tension was about 1% and the pH of the meat was 6.0 and above.

MeSH Terms

Animals Cattle Food Microbiology Food Preservation Hydrogen/metabolism Hydrogen-Ion Concentration Meat Myoglobin/isolation & purification Oxygen Pigments, Biological/analysis,isolation & purification Pseudomonas/isolation & purification,metabolism Spectrophotometry Sulfides/isolation & purification,metabolism Temperature

Chemicals

Myoglobin Pigments, Biological Sulfides Hydrogen Oxygen

Authors & Affiliations

3 authors, click to expand affiliations / ORCID

Nicol D J

Shaw M K

Ledward D A

References (6)

6 references, click to expand

Detection and incidence of specific species of spoilage bacteria on fish. I. Methodology.
Appl Microbiol. 1968 Nov;16(11):1734-7 PMID: 5726148
The formation and properties of sulphmyoglobin and sulphcatalase.
Biochem J. 1961 Nov;81:374-83 PMID: 14479446
Two simple media for the demonstration of pyocyanin and fluorescin.
J Lab Clin Med. 1954 Aug;44(2):301-7 PMID: 13184240
Detection and incidence of specific species of spoilage bacteria on fish. II. Relative incidence of Pseudomonas putrefaciens and fluorescent pseudomonads on haddock fillets.
Appl Microbiol. 1968 Nov;16(11):1738-41 PMID: 4881956
A Skunke-like Odor of Bacterial Origin in Butter.
J Bacteriol. 1939 Mar;37(3):251-8 PMID: 16560201
Acetic Acid Production from Ethanol by Fluorescent Pseudomonads.
J Bacteriol. 1947 Aug;54(2):191-4 PMID: 16561348

Article Info

Journal

Applied microbiology

Abbr.

Appl Microbiol

ISSN

0003-6919

DOI

10.1128/am.19.6.937-939.1970

Published

1970-06-00

Pages

937-9

Language

English

Region

United States

NLM ID

7605802

PMCID

PMC376828

Subset

External Links

PubMed source DOI: 10.1128/am.19.6.937-939.1970 PMC Full Text

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Hydrogen sulfide production by bacteria and sulfmyoglobin formation in prepacked chilled beef.

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