title: [Bacteriological aspects of holding freshly prepared spinach at warm temperatures. Relation between bacterial count and nitrate reduction].
abstract: In sterilized spinach which was inoculated with bacteria, a reduction of NO3- to NO2-, due to their metabolic activity, was detectable, depending on the holding conditions. The reaction rate was highest in the presence of thermophilic bacteria. A lower reaction rate was altogether found with mesophilic bacteria which, depending on counts and holding time, may temporarily cause high nitrite contents. The reaction rate was lowest with cold-tolerant bacteria.
mesh_terms: D005516:Food Microbiology; D009566:Nitrates / Q000378:metabolism*; D009573:Nitrites / Q000378:metabolism*; D010945:Plants, Edible / Q000378:metabolism* / Q000382:microbiology; D013696:Temperature
chemical_list: D009566:Nitrates; D009573:Nitrites
vernacular_title: Bakteriologische Aspekte des Warmhaltens von frisch zubereitetem Spinat. Zusammenhang zwischen der Keimzahl und der Nitratreduktion.