Relationship Between Amino Sugars and Meat Microbial Quality

The amino sugar content of spoiling beef increased with the microbial count and appeared to be responsible for the increased hydration capacity of spoiled meats.     

Area-sampling Technique for Quantitative Pharyngeal Cultures

An area-sampling device for obtaining quantitative samples of the oropharyngeal bacterial flora is described and illustrative data are presented.     

Effect of Culture Medium Composition and pH on the Production of M Protein and Proteinase by Group A Streptococci

The effects of pH, yeast extract, and neopeptone on the production of extracellular proteinase and M protein by group A streptococci were studied with a type 1 strain capable of producing both M protein and proteinase. The strain DS 2036-66 grew moderately well in a semisynthetic broth. M protein was produced without adding peptides to the medium. When added to a medium with 1% glucose, yeast extract (0.1%) was found to stimulate both growth and proteinase formation. Limiting the glucose to 0.25% prevented a drop in pH below 6.7 and prevented proteinase formation. Although less growth occurred with limited glucose, M protein of high specific activity was produced with an actual increase in acid-extractable M protein during the stationary phase of growth. When the medium was buffered at pH 7.85 with tris(hydroxymethyl)aminomethane buffer, 0.5% neopeptone prevented proteinase formation. This was true even in the presence of 1% glucose and 0.1% yeast extract, which resulted in a fall in pH to about 4.8 by 48 hr. Growth was greater than in Todd Hewitt broth, but the specific activity of M protein was considerably less than that found in the medium with glucose limited to 0.25%. Neopeptone was found to have little direct action on crude streptococcal proteinase. Instead, the evidence suggested that neopeptone somehow prevents proteinase elaboration. Yeast extract, on the other hand, appears to stimulate proteinase elaboration. To prevent proteinase formation, neopeptone must be added early, during the logarithmic phase of growth or at the start. In contrast, when yeast extract was added as late as 24 hr, it resulted in the elaboration of extracellular proteinase and in the decline of M protein. When 38 M nontypable strains from the diagnostic laboratory were tested for proteinase activity under conditions similar to those used in the diagnostic laboratory, only six produced much proteinase.     

Evaluation of the Extract-Release Volume Phenomenon as a Rapid Test for Detecting Spoilage in Beef

Ground beef of several grades, obtained fresh and held refrigerated until spoiled, was presented to a test panel for scoring on color, odor, and tactile response (tackiness) as to degree of acceptance. Panel scores were correlated with total bacterial counts, ninhydrin-reactive substances, and ERV (extract-release volume) on the same meat. ERV correlated highest with bacterial counts the largest number of times; tackiness, odor, ninhydrin, and color followed in that order. Correlation between bacterial numbers and organoleptic qualities was best, with tackiness followed closely by odor, and then by color. Correlation between tackiness and odor was high. The degree of correlation between bacterial numbers, tackiness, and ERV was high enough to warrant the use of the ERV phenomenon as a rapid test of microbial quality of beef. An ERV value of 25 under the conditions of the test was supported as a divider between acceptable and unacceptable ground beef.     

Chromosome Contraction by o-Isopropyl-N-Phenylcarbamate (IPC)

A selective herbicide IPC (o-isopropyl-N-phenlycarbamate) causes contraction of chromosomes in the prophase, metaphase, and anaphase stages of mitosis in cells of treated root tips. Effective concentrations in aqueous solution lie between 2.5 and 50 ppm, and effective times between 1 and 4 hr, depending upon the species of plant. A suggested starting combination is 10 ppm for 2 hr. This compound is effective in causing contraction of chromosomes in a wide range of plant species, as well as enhancing separation in acetocarmine and aceto-orcein squashes in many cases. Possibly, it may produce similar results in species which have been found to be unaffected by colchicine, 8-hydroxyquinoline, p-dichlorobenzene, and other commonly used chemicals.