Effect of ammonia on the growth of Bacillus species and some other bacteria.
The tolerance of 26 Bacillus species isolated from alkaline fermented foods, five other bacilli and nine non spore-forming bacteria to alkaline pH and ammonia was determined. All grew at pH 7, 8 and 9 in the presence of 930 mmol l-1 NH4 + at pH 7.0, and in the presence of NH3 concentrations up to 5 mmol l-1 at pH 7.0 and 8.0. At higher NH3 concentrations, growth of some of the bacteria was inhibited and at 500 mmol l-1 only B. pasteurii and B. pumilus grew. Bacteria from alkaline food fermentations included strains relatively sensitive to NH3 (inhibited by 50 mmol l-1) and relatively tolerant strains (grew in the presence of 300 mmol l-1) and there was no evidence that they were more tolerant to NH3 than bacteria not associated with these fermentations.
Leejeerajumnean
A
A
Department of Food Science and Technology, The University of Reading, Reading, UK.
Ames
J M
JM
Owens
J D
JD
D000641:Ammonia / Q000494:pharmacology*; D001407:Bacillus / Q000187:drug effects* / Q000254:growth & development; D003470:Culture Media; D005516:Food Microbiology; D006863:Hydrogen-Ion Concentration; D008826:Microbial Sensitivity Tests; D000644:Quaternary Ammonium Compounds
D003470:Culture Media; D000644:Quaternary Ammonium Compounds; D000641:Ammonia