Spoilage of Chilled Chicken Meat and Liver by Psychrophilic Lipase

Psychrophilic Lipase from Arctic Bacterium.

A lipase producer psychrophilic microorganism isolated from Arctic sample was studied. The genomic DNA of the isolate was extracted using modified CTAB method. Identification of the isolate by morphological and 16S rRNA sequence analysis revealed that the isolate is closely related to Arthrobacter gangotriensis (97% similarity). A. gangotriensis was determined as positive lipase producer based ...

Spoilage association of chicken skin.

The bacterial succession on the skin of broiler chicken carcasses stored at 2 degrees C was traced, and the ability of representative isolates to produce off-odors was determined by using sterile leg and breast muscle sections. Off-odors were identified by olfactory and chemical means. The inability of peptone-iron agar to detect sulfide-producing strains was noted.

Effect of Low Temperature on the Bacterial Load in Chicken, Mutton and Beef Meat in Relation to Meat Spoilage

Meat spoilage during low temperature can be considered as an ecological phenomenon, which encompasses the changes of the available substrata, during the prevailing of a particular microbial association of specific spoilage organisms. In fact, spoilage of meat (Chicken, Mutton and Beef) depends on a temperature and duration of storage time. These specific spoilage organisms are the consequence o...

Survival of Campylobacter jejuni in chicken meat, chicken skin and chicken liver at low temperatures.

The aim of this study was to determine survival of Campylobacter jejuni (C. jejuni) in chicken meat, chicken skin medallions and chicken liver contaminated with this bacterium at +4 °C and -20 °C, after 24 hours of incubation. The survival of C. jejuni at +4 °C, -20 °C in chicken meat, chicken skin medallions and chicken liver were examined after 24 hours of incubation with C. jejuni. All sampl...

isolation and characterization of thermophilic and psychrophilic lipase-producing organisms